Red Chile Chicken Tacos

I expressed earlier how I am trying to save time, well it is because I have made an intention to spend more time on myself. I want to get back into shape, exercise daily and make more time for me. (One of New Year Goals) And speaking form experience making an intention works, a few years ago I decided, that life was going by way too fast, it seemed that I wasn’t spending enough time with friends, my family always comes first, to a point that I neglect myself. I don’t think I am alone, as a Mother we often put everyone before ourselves, our spouse, our children, work, community obligations, etc. (You get the picture). I made it a goal 3 years ago that once a week I would reach out to a friend or client to go out to lunch or meet for coffee. And I did it, and I found that I was happier. I was connecting to the people in my life that make me happy, people that bring me joy. I found that I felt more fulfilled and wasn’t always focusing on the other stuff (stuff that really doesn’t matter, because in the end it is people that count.) I am happy to report that the setting intention worked, you must take action and actually do it. I am happy to report three years later, I have kept it up. Once a week I reach out to friends to join me for lunch or coffee, and I love it. I love the feeling of being with those people who make a difference. I encourage you to surround yourself with love and it will make a huge difference. So in my effort for saving time, created this amazing dish. I made and extra-large batch of grilled red chile chicken (see previous post for the recipe) and I froze the leftovers. I pulled out 3 large pieces of breast meat to make this recipe. Talk about easy . . . I made dinner in 20 minutes and it was fabulous! With a few fresh ingredients like chopped purple cabbage, pablano peppers, onion and fresh lime, I had dinner on the table in under 30 minutes. And just look at these pictures, color vibrant food with lots of fresh veggies. I hope you enjoy these time saving tips. Please comment below or visit me on Facebook. Bon Appetit, Cecelia