Parking lot of grace

Last week I stopped to fill up my car with gas. Side note: to me, the gas light comes on to tell you it is time to  stop at the nearest gas station and fill up, obviously. To my husband, who never lets it get below a quarter tank, it is a ticking time-bomb just waiting to blow up and put me, on the side of the highway, stranded with no gas and no hope. The fact that I let it get so low drives him crazy, which is partly why I continue to do so (cue evil laugh...muahahaha). Anyways, I stopped to fill up, watched the numbers tick by way too quickly on the price side and way too slowly on the gallon side, and was prompted to decide whether or not I wanted a receipt. Although I always say "yes", they inevitably end up somewhere in the car only to be thrown out with other trash (no..."treasures") that collect in the crevices of the dear Rav4. This time, like many times, the words "Please get receipt from inside" or something along those lines flashed across the screen and this time, like many times, I decided that required way too much effort and instead got in my car and left. How many of us do that?? When a slip of paper requires a short walk across the parking lot rather than being handed directly to us where we stand waiting, we decide it is just not worth it. I had a moment when I pulled out of that parking lot when I realized not only my own laziness but how grateful I am the Lord does not treat us like that receipt! He waited for generations for His people to come back to Him. He was right there. And yet people were difficult. They were rebellious. They were sinful and disobedient. They didn't come right to Him like a receipt shot out of an automated machine. And yet the Lord didn't decide to just leave when it required too much effort. He decided to rescue us the only way possible - by sending His perfect and only Son to the cross where every other person should have hung instead. He not only walked across a parking lot for me, He picked me up, washed me clean, and saved my life. And the best part...He wants that for every single person that lives and breathes on this earth.

"For it is by grace you have been saved, through faith-and this is not from yourselves, it is the gift of God-not by works, so that no one can boast." Ephesians 2:8

A couple weeks ago I tried out this recipe from Skinnytaste.com. It was really taste and share-worthy. Plus no matter what comes from that website, since everything is "skinny", I feel the ability...nay, the obligation, to eat twice as much. Does that negate the point? Not in my logical world!! And of course, my versions are never quite as "skinny" due to the fact I have normal ingredients.

Lighter Baked Macaroni and Cheese

From: skinnytaste.com

12 oz high fiber elbows (I used whole wheat penne)

1 Tbsp butter

1 Tbsp light butter (I used 2 Tbsp of regular, good ol' butter)

1/4 cup flour

1/4 cup minced onion

2 cups skim milk

1 cup fat free chicken broth

8 oz. cheddar (she used reduced fat...who are we kidding? We eat regular cheese. Amen.)

Salt and Pepper

4 cups baby spinach (I gave mine a rough chop)

1/8 cup grated Parmesan

1/4 cup seasoned bread crumbs

Cooking spray

1. Cook pasta in salted water according to the package directions. Spray a baking dish with cooking spray. Preheat the oven to 375 degrees.

2. In a large skillet, melt butter. Add flour and cook over a low heat, stirring with a whisk. Add onions and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising the heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.

3. Once it becomes thick, remove from heat and add cheese. Mix well until cheese is melted and adjust seasonings if needed. Add cooked macaroni and baby spinach.

4. Pour into baking dish. Top with grated Parmesan and bread crumbs. Spray a little more cooking spray on top. Bake for 15-20 minutes, then broil for a few to get the topping golden.

Well my attempt at organization with meal planning last week actually paid off! And we actually ate all those meals listed! Although, we did have a leftover night so I moved the tacos to Cinco de Mayo which worked out perfecto...ole! Okay that was really cheesy...moving on. The BBQ Beer Chicken in the crockpot was an instant fave and we will definitely be making that again! The Mexican Stuffed Shells were also awesome as were the Pioneer Woman's meatball sliders. I am going to do the same this week and plan out ahead of time. How many times do you have to do something to make it a habit? Let's hope two.

Monday - Cheesy Tortellini Spinach Bake  (I pinned this then had the sneaky feeling I may have made this before...obviously it's been too long!)

Tuesday - Slow Cooker Honey Sesame Chicken

Wednesday - Perfect Potato Soup (perfect way to use up some potatoes before they sprout eyes and creep me out)

Thursday - Spicy Bean and Rice Burritos

Organization Attempt: I repeat "attempt"

Alright so I am going to turn over a new leaf, as some say, and I am going to *attempt* to plan out meals. Not that I don't enjoy running to the grocery store or nearest Super Target as the oven preheats to grab those couple ingredients I didn't bother to check on beforehand. I always wonder if the cashier is thinking "Hmm wonder what y'all are having tonight" as my jars of marinara, couple of onions, and loaf of garlic bread  go sliding down the.....conveyer belt? What is the name for that slidey thing - is it really just a mini conveyer belt? If someone knows the name please tell me. Oh dear, I just got the feeling that it is super obvious and everyone knows but it temporarily slipped my mind. Oh well, moving on. I figured if I posted our plan it would keep me slightly more accountable...maybe. Click on the meal below and it will lead you to the original recipe!

Monday: Mini Meatball Sandwiches

Tuesday: Stuffed Mexican Chicken Shells

Wednesday: BBQ Beer Chicken

Thursday: Oven Baked Tacos - these are so good I have to resist making them every single week!

Friday: Hopefully convince my hopefully-not-too-tired husband to go out somewhere! If not, there's always a good PB&J :)

If y'all have a good recipe, pass it along! Happy Monday!

This sauce is the boss.

Exodus 14:14: "The Lord will fight for you; you need only to be still." Sometimes simply being still is more difficult than balancing and juggling the many tasks that each day brings. I can just imagine that our sacrifice of control and time must be such a sweet gift to the Lord. He will fight for us. He has already won our battles for us. All we have to do is be still and relinquish control, to loosen our grip on our own tiny little worlds. My Heavenly Father goes before me and fights for me. And for that I am so grateful.

Sorry for the lack of posting recently. My life has been consumed by first grade to say the least, along with preparing to move. One month from today we will be on day two out of 3 days on a journey to Virginia!  But in the meantime I have three more weeks of life with 6- and 7-year-olds that keep me on my toes! Here's a little peek at how our packing is going....

Apparently we need to be featured on "Hoarding: Buried Alive...Cat Edition". I found their...ahem*treasures* while moving the chair to search for boxes we stashed when we first moved in. Disregard several points that this picture makes....

A. That we have obviously not moved the chair to sweep in a while. 

B. That we have been enjoying Hershey kisses and Starbursts from the wrapper evidence.

So that's where my aquaphor has disappeared to! I paid some good money for that no-ordinary chapstick!

And another peek...

Moving for three days with cats brings up all sorts of things to ponder. For example, litter box. In an enclosed space. Delightful. 

Well, school and life have kept me from trying out new recipes for a while and I have kinda been stuck in a cooking rut. Until this week...Spring Break 2013 baby!!! My exciting week has included...doing school work, packing boxes, laundry, etc. Highlight of the week though, in all seriousness, has to be not getting out of pajamas or putting on makeup for days on end. Poor James. I have also had the time and energy to try out some new recipes, both of which I'd like to share here. 

Queso Smothered Orzo

From: http://www.plainchicken.com/2012/10/queso-smothered-chicken.html

For chicken:

1 bottle Lawry's Baja Chipotle 30 minute marinade

4 boneless chicken breasts, pounded to even thickness

**The above chicken marinade is from the original recipe. For those of you with a grill...go for it! For those of us in a tiny apartment with a tiny mini-Weber grill and no charcoal (our only bag got soaked when left on the porch in a rainstorm...go figure.) I just cooked up some chicken in a skillet. Still good!

For orzo:

1 Tbsp olive oil

1 cup orzo

2 cups chicken broth

2 Tbsp tomato paste

2 tsp chili powder

For queso:

8 oz Velveeta, diced

1 can Rotel

1. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes. Grill chicken  until done. (Or cook up in skillet!)

2. While chicken is grilling, prepare the orzo. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned.

3. Stir in chili powder, tomato paste, and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.

4. Combine Rotel and Velveeta in a medium bowl. Heat on high in the microwave in 30 second intervals until cheese is melted.

5. Place orzo on a plate, top with chicken, smother with queso. Devour!

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This next recipe made me never ever want to eat jarred pasta sauce again!!! Who am I kidding...I know I will but I am totally head-over-heals obsessed with this sauce! I was practically licking my bowl after my second helping. A side of bread to completely sponge off the sauce sticking to the side of your bowl is a MUST. Move over Sweet Baby Ray's bbq sauce...this sauce is truly the boss!

Roasted Pepper and Basil Pasta

From: http://pearls-handcuffs-happyhour.blogspot.com/2012/08/butta-la-pasta.html

1 lb. penne pasta (I used whole wheat)

4 cloves garlic

1/3 cup extra virgin olive oil

1/3 cup grated Parmesan

1 cup jarred roasted red bell peppers, drained

1 cup fresh basil leaves

Salt and pepper to taste

1 cup heavy whipping cream (optional)

Roasted rotisserie chicken (optional)

*I didn't add the heavy cream - the sauce is perfect and creamy without it! I'm telling you I have an obsession with this sauce. It can do no wrong in my book, other than leaving you with some nice garlic breath. Also, I didn't add the chicken and my carnivore of a husband didn't miss it!

1. Cook pasta according to package directions.

2. While pasta is cooking, heat olive oil on medium heat and cook garlic until it is golden and fragrant.

3. In a food processor (or blender), pulse the olive oil and garlic until it makes a paste.

4. Add red peppers, basil leaves, grated Parmesan, salt, and pepper. Pulse until it makes a thick sauce. 

5. Pour sauce over hot pasta and top with more cheese, if desired.

6. Become obsessed!

Turkey Break

Psalm 100:4 "Enter His gates with thanksgiving and His courts with praise; give thanks to Him and praise His name. For the Lord is good and His love endures forever; His faithfulness continues through all generations."

Crock Pot Chicken Taco Chili

From: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

1 onion, chopped

1 16-oz. can black beans

1 16-oz. can kidney beans

1 8-oz. can tomato sauce

10 oz package frozen corn (I used a can)

2 14.5-oz. cans Rotel

1 packet taco seasoning

1 Tbsp cumin

1 Tbsp chili powder

3-4 boneless chicken breasts

Chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro (I omitted)

Combine all ingredients (except chicken and cilantro) in the bottom of your crock pot. Place chicken breasts on top. Cook on low for 10 hours or high for 6 hours (my crock pot runs hot I think and it did not take me nearly this long).  Half an hour before serving remove chicken and shred. Return to pot and stir in. Top with fresh cilantro....or a mountain of cheese and crushed tortilla chips like we did!

I am at the same time amazed and astounded that we are entering Thanksgiving Week! With only two and a half days of school this week I know it is going to fly by! One of my boys asked me if we would have to clean out our desks before we go on "Turkey Break"...so cute! And yes, your desk is like a black hole where pencil shavings, goldfish, unfinished papers, random assortment of trash, and who-knows-what-else go to die...not so cute! Here's a quick catch up of just a few of the things we have been doing recently...

In math we've been talking about skip counting and they made these precious ten frame skip counting turkeys. Believe it or not the orange one below, complete with the fabulous long eyelashes, was created by one of my boys! He wanted to make a girl turkey and was kind enough to supply her with the lashes every girl desires. 

Previously in math we had been studying patterns. They made some really cute pattern turkeys using four different kinds of patterns on the feathers but unfortunately I forgot to snap a pic. We also reviewed patterns using Sweetarts. There's no better way to get them excited for math than to pump them full of sugar at 9:00 in the morning! They had to use their sweetarts to create different patterns then record them using corresponding colored pencils.

We've also been super busy traveling the world in our history unit. The kids have been learning about different countries all over the world and recording a fact about the country and the flag in a passport (it actually looks like a real passport complete with their picture and info). To help with the concept of directions and maps we read "Rosie's Walk" and made these Rosie's with directional words...

We also made these awesome maps that made them totally understand concepts of state vs. country vs. continent. All along our traveling unit they would ask, "When are we going to study Texas?" Texas is a state, not a country. "When are we going to study Austin?" Austin is a city, not a country. Before we started I found our school on Google Earth. Then we slowly zoomed out so they could see our school, street, city, state, country, continent, world. Then we zoomed back in....all these concepts totally clicked! Then we started on our time-consuming projects...but it was definitely worth the time and effort! We started small and worked our way out, beginning with our school. The kids drew pics of our school, street, and different symbols of Texas. For the country, continent, and planet layers I supplied a little map for them to glue on and label. Sorry about the photo quality...

After we'd been traveling to all different countries, I decided that we would establish our own country. First we had to brainstorm everything a country would need. I was amazed at some of the actually realistic ideas they had! Transportation, money, stores, roads, etc. This was a really great time to stretch their brains and really make them aware of so many parts of our country and how it is run. It also hit a ton of Social Studies standards that are sometimes tricky to fit in. From there we had to name our country. To practice voting, we created our list of names and took an anonymous vote. Surprise, surprise, our country was named Aggie. That's what I get for living in Aggieland! Although, "Sebestaland" was a close second :) Then I put the kids on four different committees: the Flag Committee, National Symbols Committee, Rules and Laws Committee , and Leadership Committee. I love some of the rules and qualifications of a leader they brainstormed! It was a really neat time too because every committee member had to agree on whatever they were working on before putting it on the paper. Since creating our country we've also talked a lot about goods and services (the kids made "Goods Road" and "Services Street" to put in our country) and needs and wants. Needs and wants came at a perfect time as we focus on being thankful around this time of year!  

Finally, to prepare for our Thanksgiving party on Wednesday, we made these "I am thankful for..." placemats that will be laminated and set out on their desks. I set out pre-cut turkey bodies (which James pointed out looked like a drumstick when turned on its side) and all different scrapbook and construction papers. The kids had free reign in creating their turkeys and I love how different they all turned out! It was so cute to see their creativity shine. Some kids really went all out but I thought this little guy was so precious and simple....

Happy Thanksgiving!

Catch Up

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.

Speaking of rest, this week my school blessed us with a fall break...a whole week off! It has been a time for me to catch up...on cooking, on home projects, and on school...although only a tiny bit of my break has been spent on that last one :) Here's what we have been up to in the world of first grade! It is busier than ever but we have been able to do a lot of fun activities with our science unit over frogs and toads!

Life cycle wheel!

Frog and toad comparisons....lots of pieces to cut out but turned out so cute and so worth it!

Hallway display...all of first grade's frogs and toads!

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

From: http://pinchofyum.com/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

From: http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-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!

My strength and my song.

The Lord is absolutely amazing in all that He does and all that He is! He planned out each one of our days before even one came to be. He knows exactly what we need, when we need it, and blessed is the one who knows that what the Lord has provided is enough. Last weekend I was feeling very stressed about finishing everything I needed to. Starting this day with a feeling of stress, I voiced my concerns (ok...I might have been complaining/venting) to James before opening up my daily devotional. I was astounded that God planned these words so far in advance, knowing the day I would need them especially. I would love to share those words from Jesus Calling by Sarah Young and I hope they are a balm for anyone who is also feeling stresses or pressures:

"Trust Me and refuse to worry, for I am your Strength and Song. You are feeling wobbly this morning, looking at difficult times looming ahead, measuring them against your own strength. However, they are not today's tasks - or even tomorrow's. So leave them in the future and come home to the present, where you will find Me waiting for you. Since I am your Strength, I can empower you to handle each task as it comes. Because I am your Song, I can give you Joy as you work alongside Me."

So sorry for the lack of updates and recipes! Life has been crazy busy to say the least. School has consumed my life, yet it is my daily goal to really balance home and work. Of course, as I type this, I realize James and I have been spending quality time watching the return of our favorite shows....and I've been doing school work the whole time. So that goal continues! First grade is flying by - I can't believe it's almost October!! I have been willing on fall and cooler weather by enjoying my first pumpkin spice latte of the season, proudly bearing fall colors, and barely reigning in the urge to whip out a scarf despite the 95-degree heat. 

I have some precious kiddos in my class this year who never cease to make me laugh with the things they say. Favorite quote....as kid is rubbing his forehead where a red bump is rapidly forming he says to me, "Mrs. Sebesta...I thought my lollipop would be soft....but it was really hard." Love him!

In terms of recipes, the start of the school year has resulted in a much-increased rate of eating out/random dinners (salad and Eggos anyone?). I did manage to pull together this new recipe and oh man, was it tasty!! And super easy which is perfect for a weeknight!

Mexican Bubble Pizza

From: http://www.greensnchocolate.com/2011/03/mexican-bubble-pizza-two-ways.html

1 1/2 lb lean ground beef

1 pkg taco seasoning

3/4 cup water

1 can condensed tomato soup 

(I just used a can of tomato sauce because that's all I had on hand...worked great!)

1 can refrigerated buttermilk biscuits

2 cups shredded Mexican blend cheese

Optional toppings:

lettuce, tomatoes, salsa, sour cream, avocado, green onions

1. Preheat oven to 375.

2. Brown meat and drain. Add taco seasoning, water, and soup and mix well.

3. Heat to boiling, reduce and let simmer for 3 minutes. Remove from heat.

4. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces (not gonna lie...I cut some into 6 and some into 4. Patience is not my forte at times...)

5. Add the biscuit pieces to the beef mixture and stir gently. Spoon into ungreased 9x13 casserole dish.

6. Bake for 20-22 minutes uncovered or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese then bake for 10 minutes longer, or until cheese is bubbly.

7. Cut into squares, top with any additional toppings and enjoy!

Summer eatin' had me a blast! (Grease anyone?)

Psalm 130:5 "I wait for the Lord, my soul waits, and in his word I put my hope." We all go through periods of time where we must wait....wait some more....wait a little bit longer....oh and then wait some more. James and I have been in this waiting season for quite a while when it comes to our near future plans but it is during these times that the Lord strengthens and encourages our faith. He may be testing you but have no fear, put your hope in Him and Him alone and you will always pass the test!

Here are a couple recipes for easy and tasty summer eatin'....

Quick and Easy BBQ Bites

From: Me!

1 can reduced fat crescent rolls

2 chicken breasts, cooked and shredded

Favorite barbecue sauce

Pinch of cayenne pepper

1 Tbsp butter, melted

1. Preheat oven to crescent roll package directions (I believe 350).

2. Mix shredded chicken with enough bbq sauce to thoroughly moisten the chicken (I had done mine in the crockpot which makes it super tender and easy to shred. Just throw in chicken breasts seasoned with salt and pepper and some chicken broth. Cook on low til done). Add a sprinkle of cayenne to taste.

3. Unroll crescent triangles onto a greased baking sheet. Place a large dollop of chicken mix onto each crescent, roll up and pull sides to prevent chicken from falling out.

4. Melt butter and brush with a pastry brush over each crescent.

5.  Bake according to package directions.

These are super tasty and super easy (I'm sure this is not an original recipe by any means haha). They're awesome when you're in a pinch and don't really know what to make for dinner or would be a great appetizer!

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Fiesta Couscous Bowl

From: Me!

2 chicken breasts, cut into bite-size pieces

1/4 tsp garlic salt

1/4 tsp chili powder

1/2 tsp cumin

Olive oil

1 red pepper, diced

3 green onions, thinly sliced

1 can black beans, drained and rinsed

1/2 can corn, drained

Pinch of red pepper flakes (or more...next time I'd add more)

1 medium lime

1 small avocado, diced

Couscous

*you could also use rice, wrap this up in a tortilla, serve it over chips...you name it!

1. Cook cous cous according to package instructions.

2. Cut chicken into bite size pieces. Heat a small amount of olive oil over medium high heat in large skillet and toss in chicken. Add garlic salt, chili powder, and cumin and mix until spices coat all chicken pieces.

3. When chicken is done, lower heat to medium low and add red pepper and green onions. Cook for a few minutes (I wanted my veggies to keep some of their crunch).

4. Add black beans, corn, and pinch(es) of red pepper flakes and cook for a few more minutes 

to heat through.

5. Squeeze lime over chicken mixture.

6. Scoop cous cous into bowl, add chicken mix, and top with freshly cut avocado.

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This next recipe is the best of both worlds! It's basically pasta drenched in creamy white queso....what's better than that??? 

Tex-Mex Chicken & White Cheddar Spaghetti

From: http://www.laurenslatest.com/tex-mex-chicken-white-cheddar-spaghetti/

3/4 lb thin spaghetti

3 Tbsp butter

1 cup diced yellow onion

2 Tbsp flour

1 cup chicken stock

1 cup milk

1/2 lb grated sharp white cheddar cheese

1 Tbsp chopped pickled jalapenos + 1/2 Tbsp juice

1/2 tsp cumin

Salt and pepper, to taste

2 cups cooked, shredded chicken 

3 Tbsp chopped cilantro (I omitted) 

1. Bring large pot of water to boil. Cook spaghetti to al dente and drain. Remove hot pot to burner.

2. Melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in chicken stock and milk to prevent lumps. Increase heat to thicken sauce.

3. Sprinkle in grated cheese and stir continuously to to melt into sauce evenly.

4. Stir in cumin, salt, pepper, jalapenos, jalapeno juice, chicken, cooked spaghetti and cilantro. Toss to coat evenly in sauce. Taste and adjust seasonings if needed.

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Happy eating friends!

Calling all control freaks...

Proverbs 19:21 "Many are the plans in a man's heart, but it is the Lord's purpose that prevails." I read this short and simple verse of Scripture the other day and wondered why I have not kept these words near and dear to my heart since I could first compose a to-do list?? What an awesome reminder of who exactly is in charge of your life! When I get stressed or worried about the future, when I can't turn my mind off from the "but what ifs" and the "but why didn'ts" I just remind myself that a plan without the Lord is futile. God's purpose for our lives, which luckily is a wonderful purpose since we serving an awesome God who loves us beyond our own comprehension, is the only plan that can and will always fall into place. And on that note....relax, God's got it all under control. :)

First off I'd like to apologize for my lack of posts recently. Life became extremely busy after Easter with the end of the semester and all and we had James' graduation and my sister's wedding within a week of each other! Both events were absolutely wonderful and amazing! I've had these recipes on my list of things to share forever and I'm finally able to share! I'm a preschool teacher...I'm all about sharing...

Baked Chicken Parmesan

From: http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html

4 chicken breast halves, sliced in half (horizontally)

3/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

2 Tbsp butter, melted

3/4 cup mozzarella cheese

1 cup marinara sauce

Cooking spray

1. Preheat oven to 450. Spray large baking sheet lightly with cooking spray.

2. Combine breadcrumbs and Parmesan cheese. Melt butter and lightly brush onto chicken. Dip chicken into breadcrumb mixture and place on baking sheet. Repeat with remaining chicken.

3. Lightly spray a little more cooking spray on top of chicken and bake for 20 minutes. Turn chicken over and bake for 5 more minutes. Remove from oven, spoon sauce over chicken and top with shredded Mozzarella. Bake 5 more minutes or until cheese is melted.

Incredibly good and incredibly easy! Why didn't I think of this before??

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Ground Beef Enchiladas

From: http://jamiecooksitup.blogspot.com/2011/09/ground-beef-enchiladas.html

Sauce:

1 Tbsp canola oil

1 Tbsp flour

1 (28 oz) can enchilada sauce

2 cups chicken broth

1/2 tsp salt

1/2 tsp pepper

2 Tbsp fresh cilantro, chopped (I omitted)

Filling:

1 1/2 pounds ground beef

1 medium onion, chopped

2 (4 oz) cans chopped green chilies

1/2 tsp salt

12-14 white corn tortillas

3 cups cheddar cheese, grated

1/2 cup black olives, chopped (I omitted)

1 cup green onions, chopped

1/2 cup cilantro, chopped (I omitted)

1. Heat large, deep skillet over medium high heat. Pour in oil, followed by flour, whisk together.

2. Pour in enchilada sauce, chicken broth, cilantro, salt, and pepper. Whisk together to combine.

3. Bring to a boil, then reduce and let simmer for 20 minutes.

4. Heat separate skillet and add ground beef, onion, and salt. Brown the meat over medium high heat, stirring occasionally.

5. When meat is done and onions and transparent, (drain excess fat if necessary), remove from heat and add green chilies.

6. Chop green onions, olives, and cilantro.

7. Spray a 9x13 pan with cooking spray and pour 3/4 cup of sauce in bottom.

8. Heat up large griddle, spray with cooking spray, and cook tortillas until each side is crisp and golden, about 2 minutes per side. This will make it easier to fill them and less likely to crack.

 **I didn't want to have to clean another thing so I just stuck my tortillas in our toaster oven for a while to get them cooked a bit on both sides. But it really does help with the whole  tearing thing that corn tortillas always insist on doing**

9. Take tortillas one at a time and dip them in the red sauce mix, making sure to coat each side. Lay tortilla on a cookie sheet (or a plate like I used) and cover it with meat, green onions, olives, cilantro and cheese.

10. Roll tortillas up and place seam down in the 9x13 pan. Pour remaining sauce over all enchiladas and sprinkle with cheese. You can also top with any remaining onions or olives.

11. Bake at 350 degrees for 20 minutes or until bubbly.

It looks like a lot of steps but it's really not! And totally worth it!

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So I wanted to make James a cake for his graduation/commissioning celebration and wanted a challenge. Don't get me wrong, I love me some Duncan Hines, Pillsbury, and my good friend Betty C. but I wanted to see if I could make a yellow cake completely from scratch. (Didn't forsee staying up til all ends of the night the night before on a total frosting high the night before the big day but it's whatev..) This one was really  not hard at all and came out super fluffy and light. I made the cake ahead of time and froze it until I was ready to frost it a few days later and it was a little more crumbly by the time we ate it. But that first night straight out of the oven...oooh mama was it fluffy! And the frosting...so fresh and so chocolatey. Is the overly obese kid trapped inside of me coming out? I try to reign her in but it's impossible!

Homemade Yellow Cake with Chocolate Frosting

Cake from: http://smittenkitchen.com/2009/07/best-birthday-cake/

Frosting from: my Grandma Mary Jane

Cake:

4 cups plus 2 Tbsp cake flour (not self-rising)

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 sticks unsalted butter, softened

2 cups sugar

2 tsp vanilla extract

4 large eggs, room temperature

2 cups buttermilk, well-shaken

1. Preheat oven to 350 degrees. Butter and flour (or just spray with cooking spray) cake pans (either two 

9-inch round pans or one 9x13 rectangular pan).

2. Sift together flour, baking powder, baking soda, and salt in a medium bowl.

3. In a large mixing bowl, beat together butter and sugar at medium speed until light and fluffy, then beat in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (the mixture will look curdled).

4. Add flour mixture to wet mix in three batches, mixing until each addition is just incorporated.

5. Spread batter evenly in cake pan, then rap on counter several times to eliminate air bubbles. Bake for 35-40 minutes until golden and toothpick test comes out clean.

6. Cool in pan on rack for 10 minutes, then run a knife around the edge of the pan. Invert onto rack and cool completely, about 1 hour.

Frosting:

1 pound powdered sugar, sifted

1/2 cup evaporated skim milk

2 tsp vanilla

dash of salt

4 unsweetened baking chocolate squares

1 stick butter

1. Cream together powdered sugar, milk, vanilla and salt.

2. Melt butter and chocolate in top of double broiler; blend into creamed mixture.

3. Frost cooled cake.

Seriously, I could not stop myself from licking the bowl after every spread on the cake. I'm pretty sure I'd make this even with a boxed cake mix. And my self control? Head butted out the window by that inner overly obese child I was telling you about earlier. Too bad we're BFF. 

Happy eating sweet friends!

Sow in Peace

James 3:17 "But the wisdom that comes from heaven is first of all pure; then peace-loving, considerate, submissive, full of mercy and good fruit, impartial and sincere. Peacemakers who sow in peace raise a harvest of righteousness". Doesn't this verse just some up every attribute we would like to possess?? Let this be our daily reminder of the power of God and the transformation of our hearts that only He can accomplish. If we ask, according to His will, we will receive. Therefore we can walk through our days with purity and peace, being considerate, submissive, merciful, sincere, and impartial to all those we encounter. What better way than to show people the love of Jesus than with the wisdom that can only come from our Heavenly Father!

Crockpot Santa Fe Chicken

From: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

1 1/2 lbs chicken breast

14.4 oz can Rotel

15 oz can black beans

8 oz frozen corn (I just had canned so I stirred it in for the last few minutes to heat through)

1/4 cup chopped fresh cilantro (I omitted)

14.4 oz can chicken broth

3 scallions chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste...I used this amount and it was pretty spicy)

Salt to taste

1. Combine chicken broth, beans, corn (if frozen), Rotel, cilantro, scallions, garlic powder, onion powder, cumin, cayenne, and salt in bottom of crock pot. 

2. Season chicken breasts with salt and lay on top.

3. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return to crock pot and stir in. (I added a scoop of sour cream and stirred it in at this point to make it super creamy. Adjust salt and seasonings if needed.

4. Serve over rice, in a tortilla, or on top of chips!

This was an absolute winner for the two of us and I want to make it about every week or so. And I love not having to do anything for dinner when I get home from work other than lifting a fork!

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Three Cheese Manicotti

From: Family recipe

2 cups mozzarella cheese, shredded, divided

1 cup light ricotta cheese

1/2 cup parmesan cheese, grated

2 eggs, beaten

1/2 tsp salt

1/8 tsp pepper

1 tsp fresh parsley, chopped

8 manicotti shells, cooked to package directions

2 cups spaghetti sauce

1. In large bowl, combine 1 cup mozzarella cheese, ricotta, parmesan, eggs, salt, pepper, 

and parsley. Stir gently.

2. Stuff cooked manicotti shells with cheese mixture.

3. Pour 1/2 cup of sauce in bottom of 2 quart casserole.

4. Arrange shells on top, pour rest of sauce over manicotti.

5. Sprinkle with remaining cheese.

6. Bake uncovered at 350 for 25-30 minutes or until bubbly.

Enjoy!

Eh-spicy Rico

Psalm 23:1-3 "The Lord is my shepherd, I shall not be in want. He makes me lie down in green pastures, he leads me beside quiet waters, he restores my soul. He guides me in path of righteousness for his name's sake."  When life seems to be getting busier and busier each day, and time is slipping by too fast to get everything done, these verses of Scripture evoke a peace that settles over any of life's craziness. The Lord's promises are always true and faithful - this is no exception. He will restore our souls, He will make us rest, He will make sure we are not lacking anything. Let His love wash over you this week and remind yourself that our Almighty Father is guiding you down paths of righteousness. As we follow these paths we can bring glory, honor, and praise to His awesome name!

First off I'd like to apologize for how infrequent my posts have been! We've been out of town almost every weekend this month, which is usually when I post the babies. But Pinterest has been its usual sweet self to me and I found a couple awesome recipes I can't wait to share!

Allow me to explain the title "Eh-spicy Rico". This is my father's Latin alter-ego. (For those of you who know my dad, this is priceless considering he often glows in the winter and makes up for his lack of Spanish skills with effort, enthusiasm, and of course, optimism!) He often whips out this Spanish accent at gatherings, especially when relaxing on the lake, and it is truly a delight to all! In true segue fashion, I present to you this eh-spicy pasta recipe courtesy of Pinterest.....

Spicy Chicken Rigatoni

From: http://www.tastebook.com/recipes/2423433-Spicy-Chicken-Rigatoni

1/4 cup oil

1/2 Tbsp crushed red pepper (cut in half to cut down on the spice if you're not a fan)

1/8 tsp salt

1/8 tsp ground black pepper

1 Tbsp chopped garlic

6 oz chicken, sliced

3/4 cup Marinara sauce

1/2 cup Alfredo sauce

**I didn't have any Alfredo on hand so I just made some of my own. You can find that sauce recipe 

by clicking here: Homemade Alfredo

2 tsp butter

1/4 cup peas

1 zucchini, sliced (I added this to the original recipe)

1 lb Rigatoni pasta, cooked by package directions (I used whole wheat penne)

additional 1/2 tsp crushed red pepper (for garnish, optional)

1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and saute briefly to coat in spices and garlic. (I sauteed the chicken longer than just "briefly" to be sure it cooked all the way through). Add zucchini and saute until tender.

2. Add Marinara sauce first, then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is cooked through. Turn off flame, add butter and peas and incorporate into sauce.

3. Toss pasta with sauce. Garnish with crushed red pepper (or extra cheese!) and serve. Enjoy!

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Baked Chicken and Spinach Flautas

From: http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

1 pound boneless, skinless chicken thighs (I used a couple boneless skinless chicken breasts instead)

16 oz beer

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder 

(so I used garlic salt instead since I don't have garlic powder and my flautas turned out a bit on the salty side....luckily my husband likes salt like a deer...but next time I'd definitely use powder and maybe even cut the salt down anyways)

1 tsp ground cumin

1 tsp chili powder

1 jalapeno, minced

3 cups baby spinach, chopped

5 burrito-sized flour tortillas (9 in) - I used fajita size and just kept filling til the mix was gone

6 oz shredded cheese

1 Tbsp olive oil, or cooking spray

Salsa, for serving

1. Preheat the oven to 450.

2. Place chicken in deep saute pan and cover with beer and water. Bring to a boil. then reduce heat and simmer for 10 minutes. Remove the chicken from liquid and shred it. Mix together the chicken and seasonings. 

3. Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat for 2-3 minutes, or until the spinach is wilted.

**The original recipe said to layer chicken, then spinach, then cheese in the tortillas. I mixed the spinach and chicken together to make it easier, then just topped with cheese.

4. Cut the tortillas in half (not necessary if you use smaller tortillas like I did). Spoon chicken-spinach mixture along long edge of tortilla and top with cheese. Roll the tortilla up, starting with the straight edge. Place seam down on an oiled baking sheet. Repeat with remaining tortillas.

5. Spray the flautas with cooking spray. Bake for 10 minutes, then turn them over and bake for an additional 10 minutes, or until crispy. (I caught mine right before they got a little two crispy, I'd say only 5 minutes on the second side).

Crispy (but not fried!) and oh-so-good, especially served with some black beans or salsa. Ole!

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Caramelized Onion, Zucchini, and Cheese Frittata

From: my brain plus inspiration from skinnytaste.com

1 zucchini, sliced into thin half-moons

1/4 cup onion, thinly sliced

5 strips bacon, cooked and cut into bite-sized pieces

1 tsp olive oil

6 eggs

Splash of milk

Salt and pepper to taste

3/4 cup shredded Italian cheese

Shredded cheddar cheese (not sure how much I used to sprinkle on top, just eyeball it according to your preferences)

2. Cook bacon (I used microwave bacon) and slice.

3. In separate bowl, whisk together eggs and milk. Add salt, pepper, Italian cheese, and bacon. Stir to combine.

4. Pour eggs into skillet with veggies and allow to cook slightly (the edges will begin to firm up).

5. Transfer to greased glass baking dish and top with shredded cheddar cheese.

6. Cook for 14 minutes at 400 degrees or until eggs are cooked through (do the shake test and see if the middle wiggles - if it does, keep cookin')

So tasty! Serve with toast for a breakfast night or with a side salad for a complete meal! 

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Before I go, here's a little pic to brighten your day! And yes, our obsession with our cats has not dwindled in the least. On the contrary, it seems to grow stronger each day ha! Good thing I married James or I would most definitely, without a doubt slip down the slippery slope of being a cat lady.