And so it begins....

Let it be known... I love to write! I attribute this "hobby" to the BEST language arts teacher ever, Mrs. Donna. Yeah, yeah, yeah.. I called her by her first name. Private school privileges. Three years of her and there was no way that you could not create any type of poem and find grammar mistakes in a sentence. She was fabulous. 

My passion for teaching stems back to when I was 6 years old and in First Grade. Mrs. Kay was my teacher. She went to school with my daddy. And with about 15 other parents of classmates. Private school privileges, again.  My mother can testify that I decided that school year that I wanted to be a teacher, just like Mrs. Kay. She made learning so much fun! And she was a believer in candy rewards - which I mean was just the icing on the cake!

So now here I am. About start my 7th year in the classroom. Not a day goes by in the summer that I don't think about school. I am constantly looking through Teachers Pay Teachers, scrolling through Pinterest, or , of course, reading blogs! Which is why I decided to start my own blog. I have good things to share, too! 

I also have a slight obsession with food. Good food. Bad food. All food! So, why not share my foodie problems with anyone who decides to read this! 

Tonight's share - DINNER!!

I must confess before posting the recipe and picture that I did complete at 750 calorie workout before consuming this! So I do not feel bad at all about my 2nds LOL!


SOUTHWEST LIME CHICKEN with CORN and ZUCCHINI SALAD

Chicken ingredients:

1 3/4 lb boneless, skinless chicken breasts
1 teaspoon blackening seasoning, divided
1/2 teaspoon roasted garlic seasoning
2 tablespoons unsalted butter
1 tablespoon olive oil

Juice of 2 limes  

Preheat large sauté pan on medium 2–3 minutes. Season chicken with both seasonings (wash hands). Place butter and oil in pan, then add chicken; cook 8–10 minutes on each side, turning often, or until chicken is 165°F and well browned. Meanwhile, squeeze limes for juice (1/4 cup). Remove chicken from pan. Whisk lime juice into pan juices until blended. Slice chicken. Pour sauce over chicken and serve.

Salad Ingredients:

1 (12-oz) bag frozen Southwest blend vegetables (corn, beans, peppers, onions)
1 large zucchini, coarsely chopped
Juice of 1 lime
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon blackening seasoning
1/4 cup presliced green onions

Microwave corn blend on HIGH 1–2 minutes to thaw. Cut zucchini lengthwise into quarters, then slice thinly (about 2 cups). Squeeze lime for juice (1 tablespoon); place in salad bowl. Whisk in oil, honey, and seasoning until blended. Stir corn, zucchini, and onions into dressing. Chill until ready to serve.