How I love thee (Mexican food), let me count the ways.....

Okay so there are many reasons I believe that Baby Sanders #3 is a boy, but the HUGE trigger for me is that I crave the same exact things that I did when pregnant with my son. With Hudson I craved salty stuff, things high in protein (STEAK!) and Mexican restaurant cheese dip/pico de gallo and salsa! No wonder I gained 50lbs!

This time around I am not gaining a ton of weight, mainly because I learned my lessons, but MAN I have a daily craving for the same things! So why not cook these yummy things at home, saving money and it's probably much healthier for me and the bambino en utero! So I have two delicious recipes from my favorite mid-west momma, Ree Drumond (aka, The Pioneer Woman).

Last night's dinner was her Chicken Tortilla Soup, so easy and such a hit! I am looking forward to warming up the leftovers for lunch today ;) and don't forget to scroll down to the second recipe, Shrimp Pico De Gallo ;)

The Grocery List: (most you probably have in your pantry, atleast I did)

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes: Sour Cream, Diced Avocado, Diced Red Onion, Salsa Or Pico De Gallo, Grated Monterey Jack Cheese, Cilantro. (Any or all of these will really add to the soup!)

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black

beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 1

5 to 20 minutes before serving. Five minutes before serving

, gently stir in tortilla strips.

Serve it up in a deep dish bowl, because believe me you will want seconds! Top with your garnishes and enjoy!

And now for a recipe I have been dying to try, and having an "excuse" to make it for Miss Riley's first birthday party this Saturday! SHRIMP PICO DE GALLO! I KNOW just the name alone makes my mouth drool!

The Grocery List:

• 1 pound Cooked Shrimp (tails Removed), Chopped
• ½ whole Red Onion, Diced Finely
• ½ cups Green Or Black Olives, Chopped
• 2 whole Tomatoes, Diced
• 2 whole Fresh Jalapeno Peppers, Minced
• 2 whole Avocados, Chopped
• 2 whole Limes, Juiced
• Kosher Salt To Taste
• 2 cups Cilantro, Chopped

Preparation Instructions

Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir mixture gently. Add more salt and/or lime juice to taste.

Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

Serve with tortilla chips!

I can't wait to try this one!