- Posted on
- 17 Comments
Have you heard about the Six Sisters' Power of YOU Cruise?!
As women, we are constantly giving to our kids, our spouses, friends, sisters, parents, etc, etc. Now it's time to give something to yourself!
Join the Six Sisters, Alicia from Chic On A Shoestring and Jared from Tone and Tighten for a relaxing vacation in the Western Caribbean, plus enjoy seminars all about how to be a better YOU.
Grab your girlfriends, sisters, mom, or even your family and get ready for an awesome vacation.
Make an investment in yourself and join us for an amazing week!
Read all about the cruise by clicking HERE.
I know that I don't share a lot of personal stuff on this blog.
I mean, I know that I disclosed a couple of my favorite things and embarrassing moments on my About Me page, but nothing that like digs deep and tells about who I really am.
My sister-in-law Aleisha also has a blog (She Calls Me Mama Leisha) and she recently had a baby. During her "maternity leave" from her blog, I was lucky enough to write a guest post about what I have learned from being a mom and what I learned after losing a baby. You can click here to read the post if you are interested- plus Aleisha has a darling blog with the funniest stories about her kids and her life.
Now onto the recipe!
We eat a lot of chicken in our house and this is a recipe that I have made with chicken before, but I had some pork chops in the freezer and it was even better than the chicken! My kids gobbled it up (which means it's an instant win in my book!) and my husband couldn't stop raving. Delicious family dinner= check!
Fiesta Pork Chop and Rice Bake
6-7 pork chops (I used boneless chops that were about 1/2" thick)
2 tablespoons olive oil
salt and pepper to taste
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
1 (1 oz) packet taco seasoning
1 cup uncooked long grain rice
1/2 cup onion, diced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup colby jack cheese
Preheat oven to 350 degrees.
Sprinkle pork chops with salt and pepper. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
Spray a 13x9" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated. Place the pork chops on top of the rice mixture and top with the green and red peppers. Cover with aluminum foil and cook for about 60 minutes or until the rice is tender.
Remove from oven and top with cheese. Let the cheese melt for a couple of minutes and then enjoy!
Recipe slightly adapted from Taste of Home