Saturday, October 24, 2009

Souper Saturday

Okay I realize I am the latest blogger on blogspot today, everybody posts in the morning, but I was TIRED this morning. I spent yesterday evening in the emergency room. Funny how I had to go to one since I blogged about one the other day... thankfully, I didn't go to the one mentioned in that blog. I started having mild chest pains yesterday afternoon, just kinda felt like I needed to burp. The pains started getting worse and more intense, so I took some Gas-X and started doing the arm windmills my mom always told me to do when I was little. No relief, so I tried lying down with my butt up in the air like doctors tell you to do post surgery when you are terribly bloated. No relief. I laid on my left side, left leg straight, right leg bent, trying to get relief, and it only kept getting worse. Then I started getting super duper hot, and sweaty, then in about 10 minutes, chilled and clammy. I was at my mom's house, so she was ready to call an ambulance, but I refused. I called my DH Boss who left work to haul me to the ER. After about four hours, lots of bloodwork and a full chest CTA, the doctor determined I have pleurisy. Not really sure how I have that since I don't have TB or pneumonia, but whatever. At first I was sticking to the trapped air idea, until the pain started to come back today,  around the time the anti-inflammatories they loaded me up with were probably leaving my system. So as if the head stuff wasn't enough, I got some inflammation junk. YAHOO!!

Anyway, on to today's recipe. I haven't tried this one yet, but I will be tomorrow, so try it with me :) It's too late to start today, but tomorrow will work out fine...

Mexican Chicken Stew

1 lb boneless skinless chicken breast, cut bite size
1 1/2 Tbsp flour
2 tsp EVOO
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut bite size
1 cup chopped onion
2 cups water
1 can (28 oz) diced tomatoes
2 1/2 Tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, rinsed
1/2 cup chopped cilantro

1. Sprinkle chicken with flour; toss to coat. Heat 1 1/2 tsp of EVOO in nonstick Dutch oven. Add chicken; saute 5 minutes until cooked through. Remove.

2. Heat remaining 1/2 tsp oil. Add sweet potatoes, pepper, and onion; cover and cook 7 minutes, stirring often, until lightly colored.

3. Add water, tomatoes, chili powder, garlic, and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.

4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; mix chicken back in, then stir in cilantro.


  1. Ok, wow! I hope you are feeling better! What a nightmare!

    Thanks for stopping by my blog... ;-)


  2. That sounds scary!! Hope you feel better soon...

    This recipe sounds really good so I'm bookmarking it.

  3. Thanks for all your advice. That is funny about your little girl thinking if she has something on, that is her personal bathroom. LOL!! I hope you are feeling better soon.

  4. Rhonda I hope you are ok?! How scary. Crossing my fingers for you!
    Looks like a great recipe!


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