Peanut Butter Balls & Chicken Chilaquiles: Part 2

My daughter takes her lunch to school almost every day, and it's safe to say we are in a bit of a *rut.  I've tried the wraps, she usually hates them. I've tried sending soup in a thermos, that takes more pre-planning than I'm able to muster.  And I'm sure she's definitely sick of the same old granola bars and snack bars.  I'm sure she'd love it if I filled her lunch box with peanut butter cups, so I'd say these are the next best thing.  

Not to imply they taste like a pb cup, but they are pretty darned good.  In fact I'm having a little bit of a hard time right now not scarfing down the remainder of them while she's at school.  I'm not sure it's the absolute healthiest recipe around, but at least you can pronounce everything that's in it.  And it's definitely something the kids can help with.  

Here's the recipe I found at Mommy's Kitchen.

1 cup honey

1 1/2 cup creamy peanut butter

2 cups dry powdered milk

3 cups oatmeal (instant or old fashioned) uncooked

1-2 tbsp wheat germ (I didn't have any but I had some flax seeds so I ground up a couple tablespoons and threw them in)

1/2 cup mini chocolate chips 

or

1/2 cup graham cracker crumbs

Mix it all together with a hand mixer.  Form balls by hand and place on a cookie sheet lined with wax paper.  Freeze until firm then store in a large ziploc in the refrigerator. 

I know I just made chicken chilaquiles a few weeks ago and shared them with you, but I made a slightly different version this past week from my new cookbook I keep talking about, the "Food Matters Cookbook".  I think I like this version slightly better because of the bell peppers and fresh poblano in it.  I have to confess I didn't go to all the trouble of deep frying my tortillas,  I just toasted them; and I think bagged tortilla chips would be just fine.  

8 small corn tortillas (stale is ok)

1/2 cup olive or vegetable oil

2 boneless skinless chicken breasts or thighs (I used 3 breasts)

2 poblano (or other fresh mild chiles) seeded and sliced

1 red bell pepper, cut into strips

1 onion halved and sliced

1 tbsp minced garlic

8 Roma tomatoes, seeded and chopped (canned are fine, instructions read to strain them but I preferred it with the juices)

1/2 cup chopped cilantro

lime wedges

1. Cut tortillas in half then into 1 inch wide strips.  Put the oil in deep skillet over med-high heat.  Fry the strips, turning frequently until golden brown.  Drain on paper towels. 

2.  Pour off all the oil except 2 tbsp.  Add the chicken and cook until done.  (I have to also confess I just boiled the chicken, just seemed easier)  Add the poblanos and bell pepper, onion and garlic.  Cook about 5 to 10 minutes until vegetables begin to soften.  Add tomatoes and simmer for 2-3 minutes. 

3.  When the chicken is cool enough to handle chop and return to the pan with vegetable mixture.  Along with the tortillas.  Cook for 2-3 minutes.  Sprinkle with cilantro and serve with lime wedges.  


*Any lunch box advice is very appreciated!