Although I’ve confessed to you all that I am a hopeless procrastinator and not-doer of things, I did experience a triumph in organization and planning yesterday that was really too good not to share.

To begin with, while wearing pants with zippers and activating my new ATM card have not exactly been priorities lately, coming up with some type of healthy, homemade meal is something I try to pull off most nights.

And I don’t know if it’s because I’ve got less mouths to feed on a daily basis or that my day job has become more 9-5 or if I’ve really just started to get the hang of thisbeing a mom thing (I’m a late bloomer), but most days I have an answer to really the most annoying question on earth: “What’s for dinner?”

I had a work meeting yesterday about an hour’s drive away also snuck in a get together with fellow Jersey blogger and someone I wished I could have coffee with every week, Brooke at Carpool Candy (read her, she’s fun and smart and knows a thing or two, it seems, about swingers).

So, knowing I’d be on the go most of the day and not want to come home and have to chop, sauté or boil anything for dinner, I pulled out my shiny new slowcooker, threw in precisely four ingredients, and got it cooking before I left.

I literally plopped in 5 boneless/skinless chicken breasts, a small container of fresh salsa from our local gourmet market, a can of diced tomatoes and chiles and a packet of taco seasoning. Legit, that’s it. Cooked the whole thing for 5 hours on low.

Had I more time, I would have cooked up some bulgur or brown rice to go with it (the former has tons of protein, too). But alas, I just had time to squash up 2 avocadoes I had lying around with some chopped plum tomato and lemon juice (no limes on hand) and plopped it on top of the seasoned chicken.

My daughter and I were pleased with our meal and quickly cleaned our bowls.

My 10 year old walked through the door from soccer and said, “It smells delicious,” but then was crestfallen to see my “taco chicken” lacked tortillas, cheese or anything that qualifies a taco as a taco.

“You really need to clarify what you’re making,” he told me, looking up from his bowl of shredded chicken and avocado a little teary-eyed.

But instead of umbrage, reminding him of all the starving children in Africa or how lucky he was to have a mommy making such nice dinners for him, I just let it go. He’s stuck living with women who prefer brussel sprouts to mac and cheese and turkey to beef, so he’s already got stuff to sort through.

And besides, I wanted to savor the sweetness of my organizational victory for a little bit longer.