Habakkuk 3:17-19: "Though the fig tree does not bud and there are no grapes on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, yet I will rejoice in the Lord, I will be joyful in God my Savior." When your circumstances seem bleak and to the outside world it seems you have every last reason in the word not to rejoice, we still have the Lord. And that is greater than any sheep in a pen or olive on a tree (figuratively, of course, unless you live in the country or in the Mediterranean). Our relationship with the Lord awards us the blessed opportunity to rejoice when there appears to be no reason, to hope when everything looks hopeless, and to praise him in plenty and in need. No matter what, He is good and He is with us. Amen to that!
Cashew (or Peanut) Chicken Lettuce WrapsStir fry sauce:
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp brown sugar
1/4 tsp ground red pepper (All I had were red pepper flakes so that's what I used)
1/4 tsp ground ginger
1 tsp sesame oil
Cashew (or peanut) chicken:
2 chicken breasts, diced
8 leaves of greenleaf or iceberg lettuce (I just had spinach so I made mini lettuce wrap bites. But this would be SO good with actual lettuce)
3 Tbsp canola oil (or oil of choice)
1 cup onion, diced
2 garlic cloves, minced
1 tsp soy sauce
1/4 cup cashews, chopped (I just had peanuts on hand - did the trick!)
Salt and pepper to taste
For stir fry sauce:
1. Mix all ingredients together, making sure to dissolve the brown sugar. Set aside.
For chicken:
1. Heat oil in pan over medium to medium high heat. Add diced chicken and brown, about 4-5 minutes. Remove chicken from oil.
2. Add onion, garlic, and soy sauce to pan, brown. When garlic and onions are brown and tender, add chicken, stir fry sauce, and cashews (or peanuts). Add salt and pepper to taste and saute for a few more minutes.
3. Spoon mixture into lettuce leafs and enjoy!
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This next recipe I found from skinnytaste.com which has a awesome selection of healthy, yummy recipes. Of course, my version wasn't quite as healthy because I didn't have low-fat cheese or low-carb tortillas (my two favorite things...carbs and cheese run rampant and fully loaded in our household haha) but it was absolutely delicious. Plus the name makes it sound like much more effort was involved than it actually was. I present to you....
White Bean and Chicken Enchiladas with Creamy Salsa Verde
Chicken and white bean filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5) oz chopped green chiles
15.5 oz can Navy beans (or Cannellini)
8 oz cooked, shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
Green chile enchilada sauce:
1 tsp butter
1/2 cup chopped white onion
2 Tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chiles
2 jalapenos, chopped
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
*or be like me and use regular cheese and tortillas!
Chopped fresh cilantro or scallions (I omitted)
1. Preheat the oven to 375.
2. For filling: in a medium pan, heat olive oil on low. Add onions and garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion and cumin. Mix well and cover. Simmer for 15 minutes on low. Remove cover, add chicken and cook for 5 more minutes or until it thickens.
Set aside.
3. For enchilada sauce: in a large pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until onion becomes translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in chicken broth and whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapenos, and salt to taste. Cook another minute then remove from heat. Stir in sour cream.
4. Spread about 1/4 cup of enchilada sauce in bottom of a 9x13 baking dish. Fill each tortilla with 1/3 cup of chicken/bean filling. Roll tortilla and place seam down in dish.
Continue filling remainder of tortillas.
5. Pour remaining enchilada sauce over tortillas. Top with cheese. Cover with foil and bake 20-30 minutes until the enchiladas are hot and the cheese is melted. Remove from oven and top with cilantro or scallions.
*I ran out of foil and baked mine uncovered. Still turned out amazing!
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So I realized I haven't shared a teacher story in a while so I thought I'd share this gem of a conversation I had with two of my little boys while they were going to the bathroom (we always have the best talks when they are sitting on the potty...). So my little boy on the potty tells me that "One time, my brother almost fell in the potty at school". (Said with the cutest speech impediment, "w" sounds for "l" and all that). Me: "Really?" Other boy washing his hands at the sink: "What did he say Mit Sarah?" (Said with speech impediment/country accent combo. And no that is not a typo, he really says Mit for Ms.) Me: "He said his brother almost fell in the potty at school!" Boy on potty: "No he did Ms. Sarah!! He fell in!" Boy at sink: "Well.....did he get wet?" Me: "I don't know, we'll have to ask him. Did your brother get wet when he fell in the potty?" Boy on potty, very thoughtfully: "No.......he was wearing his swimsuit."
Lesson learned: be prepared for whatever lies ahead. Wear your swimsuit just in case you fall in the potty.
