Matthew 11:28-29 "Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart , and you will find rest for your souls." We serve an amazing God who knows our human limitations and weakness. Not only does He shower us with blessings daily, but He freely offers the gift of rest. His yoke is gentle, His Word is true, and His grace is never-ending. Trust in Him, learn from Him, and He will bless you with peace and rest.
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| Life cycle wheel! |
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| Frog and toad comparisons....lots of pieces to cut out but turned out so cute and so worth it! |
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| Hallway display...all of first grade's frogs and toads! |
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| Food chains! Hanging all over the classroom now :) |
We've also been hard at work on adjectives, whipping up some tasty, delicious, yummy, wonderful adjective pizzas....
The kids also made these precious adjective accordion people....only this time they made it for their partner, writing words that describe their friend on each section. Some of the adjectives they brainstormed were just precious. One of my sweet boys raised his hand to ask how you spell "beautiful" for his partner. Of course giggles and gasps ensued, which I quickly put to rest. He also asked how to spell "awesome"....leaving his little partner beaming :)
In math we've been working on doubles and near doubles, which can be a little tricky for some. To help with the concept we made a "Doubles Neighborhood", with near doubles as the next door neighbors. I loved to see their creativity when designing their "neighborhoods". One of my boys drew a giant brown circle and said that was the hole where the tree was going to go...of course you would have to make a space to plant it first! A couple were in the Halloween spirit and decorated their houses with pumpkins. I even had one decide to go with a Christmas theme...apparently they are in cahoots with Hobby Lobby with the whole early Christmas season thing...
As far as food is concerned, my fall break actually let me cook real meals! I found a couple awesome things on Pinterest that I have been dying to try out. Both were winners!
Healthy Mexican Sweet Potato Skins
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, drained and rinsed
1 Tbsp. butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, minced or pureed
(I used 3...next time I think I would use 2. It was pretty hot but in a delicious, smoky hot way....that sounds a little wrong...)
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro (roughly chopped) - I omitted
6 Tbsp. shredded cheese (who am I kidding...I definitely did not measure, just topped them with a lovely mound of cheese)
1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While the potatoes are baking, place the corn in a heavy cast-iron skillet with no butter or oil over medium-high heat. (I just used a regular skillet). Sprinkle with salt and pepper. Do not stir! Let it sit and roast for several minutes before stirring. Let it roast a few more minutes before stirring again. Continue this for about ten minutes until corn is brown and roasted on the outside.
Set aside in a small bowl with the black beans.
3. Saute the onion in butter over medium heat until soft and translucent. Set aside.
4. Remove the potatoes from the oven when fork-tender. Let cool 5-10 minutes. Cut the sweet potatoes in half and scrape the flesh out, leaving the skins intact.
5. Mix the sweet potato flesh with the cream cheese, sour cream, chipotle peppers and salt. You can use a mixer or a spoon, depending on how soft they are. Mix well then add the black beans, corn, sauteed onions, and cilantro (if using).
6. Scoop the filling into the skins and top each with 1 tablespoon (or more!) of cheese. Broil for 5 minutes or until cheese is melted.
Do not be deterred by the number of steps! These babies are SO worth the effort...and it's really not that much work! I would eat them every night if I could!
Skillet Lasagna
1 1/2 Tbsp. olive oil
1 large onion, chopped
1 cup mushrooms, chopped (I left out...not a fan of the fungus)
2 garlic cloves, minced
1 (14.5 oz) can diced Italian roasted tomatoes, drained
*The recipe called for 2, I just used 1 because I don't care for a lot of chunks of tomatoes
1/4 cup tomato sauce
*I used the whole can of tomato sauce
3 basil leaves, chopped
*I used a generous pinch of dried basil
1/4 tsp. black pepper
1 tsp. salt
1/2 cup skim ricotta cheese
1/2 cup shredded mozzarella cheese
3 Tbsp. Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds and fully cooked (I used whole wheat noodles)
2 Tbsp. dried parsley (dried or fresh)
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about 1 minute. Add diced tomatoes, tomato sauce, basil, salt, and pepper. Cook mixture until it thickens up, about 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley and cook for 2 more minutes, or until mixture is thick.
3. Serve immediately!
Sorry for the lack of picture but believe me when I say...it's good!
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