We are rolling into the last week of the school year next week. The girls will have a full day of school Monday and a half day Tuesday. The last day of school (and probably the next few days) brings with it a flurry of activities that I either need to host or run around town dropping off or picking up my girls and likely many of their friends. Now that the girls are older (in particular my 15 yo) I’m finding a lot of “planning” is happening with them and their friends that I’m not privy to until the last minute. This is driving me NUTS! I’m envisioning this be an issue as I attempt to plan meals for our family over the summer months.

In addition to their end of school festivities, I’m also having dinner out with friends two nights next week. So, I’m not even going to pick out any recipes for the upcoming week. Instead I purchased chicken breasts, sweet potatoes and the fixings for salads. I’ll just wing it on the two nights I know that “I” will be home for dinner and see who else is around when meal time rolls around.

Since I don’t have recipes to share for the upcoming week, instead I’m sharing a new recipe that is adapted from one of the four new recipes I tried last week. This BBQ chicken, black bean and corn mix is very versatile. You can enjoy it in tacos, wrapped in a burrito, on top of salad greens or simply on it’s on in a bowl.


1 TBS olive oil
1 large red pepper, diced
1 cup of frozen corn
1 can of black beans
1 rotisserie chicken, meat removed and shredded
1/2 cup of BBQ sauce of choice
Optional ingredients: taco shells, tortillas, cheese, sour cream and/or lettuce greens










  1. Add olive oil and red pepper to large sauté pan. Cook over medium heat, stirring occasionally until peppers have softened.
  2. In a second pan mix the chicken and BBQ sauce and cook until heated.
  3. Add corn and black beans to peppers and cook until heated.
  4. Mix all ingredients together.
  5. Make tacos, wrap in a burrito, toss with greens or enjoy in a bowl. VOILA!

My daughter’s version:




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