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.