That's a wrap

October 26,2009
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

A new week is upon us and with it comes new busyness and excitement. R and G both have Halloween/Harvest parties at school this week, Thursday brings Trick or Treating (still don't understand why we have it on the 29th this year) and SPH has a busy work week too. Each weekend I try and come up with a menu plan for the week to help ease the stress of each night's meal. With an extra busy week, I tend to focus on easy-to-prepare favorites, some of which can be made ahead or in the slow cooker. This week includes our tradition of having Chicken Tortilla Soup before Trick or Treating. I love making this soup before the candy and sugar onslaught, as it is super healthy, filling and provides ample candy-gathering energy. A new trick I use is to add more chicken breasts or thighs to the slow cooker during the cooking time of this soup. I pull out the chicken, shred it, and use it for Mexican Chicken Salad, a new favorite way to have a quick lunch. Mexican Chicken Salad 2 cups shredded chicken 1/4 cup salsa 1/4 cup sour cream 1/2 teaspoon ground cumin 1/2 teaspoon chili powder juice of half a lime or lemon shredded cheddar cheese fresh cilantro (optional) 4 tortillas Mix the chicken, salsa, sour cream, chili powder and lime juice in a medium bowl. To assemble, spoon about 1/2 cup of the chicken mixture in a tortilla, top with a bit of shredded cheese and cilantro (if using). Roll up and enjoy! Makes 4 large wraps. SPC