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

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!

---------------------------

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!

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!

Come away.

To begin with, I apologize for the lack of posts recently! To say that this summer has been busy would be an understatement. This summer we've: gone to six different weddings in five different cities, been gone all but two weekends, both got new jobs for this coming school year, celebrated our first anniversary, all the while working full time. Now we are preparing to leave for a two-week trip to Indonesia and Thailand, getting back the day before we both start these new jobs....I'm trusting in the Lord to take away any trace of jet lag!! In the midst of this whirlwind I stumbled upon this entry on July 17th in my daily devotional (Jesus Calling by Sarah Young) and just HAD to share!!

"Come away with me for a while. The world, with its nonstop demands, can be put on hold. Most people put Me on hold, rationalizing that someday they will find time to focus on Me. But the longer people push Me into the background of their lives, the harder it is for them to find Me. You live among people who glorify busyness; they have made time a tyrant that controls their lives. Even those who know Me as Savior tend to march to the tempo of the world. They have bought into the illusion that more is always better: more meetings, more programs, more activity. I have called you to follow Me on a solitary path, making time alone with Me your highest priority and deepest Joy. It is a pathway largely unappreciated and often despised. However, you have chosen the better thing, which will never be taken away from you. Moreover, as you walk close to Me, I can bless others through you.

Song of Songs 2:13; Luke 10:42"

This passage really resonated me - the queen of the perpetual to-do list. Pursuing the Lord is the most important thing that we could ever do...but do our daily lives reflect that? It's can be tough to answer that honestly but it definitely made me open my eyes to the truth and strive to bring the Lord into brighter focus while pushing that silly to-do list further and further into the background. "Search me, O God, and know my heart; test me and know my anxious thoughts. See if there is any offensive way in me, and lead me in the way everlasting." Psalm 139:23-24.

Despite all the craziness, I did manage to find a couple new recipes to share. Both are delicious, easy, and oh-so comforting. (Speaking of comfort food, James and I decided recently that we would eat healthy in the few weeks before our trip since we'll be on the beach and all....yeah, too bad we've been eating our endless supply of first-anniversary-wedding cake every.single.night. Yay for sarongs and cover-ups!)

Three Cheese Baked Ziti

From: http://www.canyoustayfordinner.com/2011/02/14/three-cheese-baked-ziti/

Baked ziti:

4 cups cooked pasta, penne or ziti

1 cup part skim ricotta cheese

2 cups marinara sauce, preferably homemade (recipe below)

*I went for the homemade...Oh my goodness...I'm going to keep this recipe forever! It's SO good and SO worth it!

1 cup grated mozzarella, divided

1/2 cup grated parmesan, divided

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, 1/2 cup mozzarella, and 1/4 cup parmesan. Stir to mix well.

3. Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup parmesan. Bake for 15-20 minutes until the cheese has melted. Best when eaten immediately.

Marinara sauce:

(makes 4 cups)

2 Tbsp canola oil

1 Tbsp olive oil

1/2 cup finely chopped onion

3 cloves garlic, minced

1 28-oz can crushed or ground, peeled tomatoes

1 5-6 oz can tomato paste

1 Tbsp dried oregano

3 Tbsp sugar

1 tsp salt

1 tsp pepper

1. Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely.

2. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they'll add to the finished sauce.

3. Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and tomato paste and stir until the mixture is smooth and well combined.

4. Add the remaining ingredients (oregano, sugar, salt, and pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally.

-----------------------------------

Chicken Pot Pie: Deconstructed

Adapted from: http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx?prop31=1

(The original recipe made 8 servings. I halved it so some of the measurements are a little funky)

1/2 pound skinless, boneless chicken breast halves - cubed

1/2 cup sliced carrots

1/2 cup frozen green peas

1/4 sliced celery (I didn't have this on hand so I just did more peas and carrots)

2 Tbsp + 2 tsp butter

2 Tbsp + 2 tsp chopped onion (I also added more onion to make up for the celery, plus I just chopped too much and didn't want to waste it ha!)

2 Tbsp + 2 tsp flour

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp celery seed (didn't have on hand....you can tell I really plan ahead for my meals....)

3/4 cup + 2 Tbsp chicken broth

1/3 cup milk

**I made little biscuits to serve alongside the chicken pot pie, rather than baking it in a pie crust, hence the "deconstructed". They were good but to be honest, next time I'd probably just use the can of yummy, flaky biscuits. My biscuit-making has some room for improvement :)

1. In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.

2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. 

3. Add chicken and veggie mixture to sauce and let simmer together for a few minutes to let all the flavors come together.

4. Serve with biscuits and enjoy!

This sauce is so thick and creamy, you will need to resist the urge to lick your bowl. Of course if no one's looking.....:)

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!

----------------------------

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.

----------------------------

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.

---------------------

Happy eating 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!

--------------------------------

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!

-----------------------------------

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!

-------------------------------------

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! 

----------------------------------

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. 

Be Filled.

1 Peter 1:8-9: "Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy, for you are receiving the goal of your faith, the salvation of your souls." Have you ever been filled with a peace and a joy that there truly are no words to explain why or how or what causes you to fill this way? You are just filled with Christ and therefore with joy and love, for God is love. Faith is believing without seeing and even though we have not seen Christ face to face yet, we love Him and His presence that daily fills our lives! And we can have that glorious, inexpressible joy knowing that our salvation is secured in Christ. He paid it all, for all our sins, for those we have already committed and for those we do not even know we will commit. He paid the price and bought us out of the slavery that sin holds us in and released us into a beautiful, glorious relationship with Him! So be filled today!

Chicken and Rice Mexican Soup

Adapted from: pearls-handcuffs-happyhour.blogspot.com

2 chicken breasts, cooked and shredded

16 oz. chicken broth

Juice from 1 lime

1/2 cup salsa

1/2 can Rotel

1/2 cup of corn (or more, the original recipe called for frozen but I just used canned)

1/2 cup frozen chopped veggies (I just used what I had on hand - onion, but the original recipe calls for celery and green pepper too)

*I added black beans...don't remember how much - just eyeball it according to how much you like beans! My salsa already had corn and black beans so I thought I'd up the fiber and protein in this soup by adding more.

2 Tbsp. cilantro, chopped (I omitted)

1 boil-in-a-bag bag of rice

Mexican cheese

1. Bring chicken broth, salsa, and lime juice to a boil.

2. Add Rotel, corn, beans, and veggies. If using frozen, let them thaw first. Cook on medium-high for 10-12 minutes, reduce to low, and add shredded chicken. Cover and simmer for 20-30 minutes.

3. While soup is simmering, cook rice.

4. Scoop rice into bowl, top with soup mixture, and add cheese, crushed tortilla chips or any other toppings you would like! (Sour cream, avocado, cilantro, etc.)

Super easy and super tasty! Perfect for when you don't want to spend a lot of time in the kitchen!

---------------------------------------

This next recipe, compliments of Pinterest, sounds fancy-shmancy and impressive, but is really easy and o.m.g. good! It's on my list of things to serve if we ever are in need of making a good impression on dinner-party guests....you know in the off chance we ever actually do host a dinner party haha. This dish is absolutely delicious, especially if you are a lemon lover. I told James that the spinach was fresh basil...he didn't believe me and yet for a non-spinach guy, he sure was scraping his bowl after seconds!

Spinach Tortellini Bake with Lemon Creamy Sauce

From: http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/

(I halved the following recipe when I made it just for the two of us)

12 oz. bag Barilla Cheese and Spinach tortellini 

(I just used the three cheese kind...I figured since it already had spinach in it, I couldn't get away with spinach in the pasta too haha!)

4 oz bacon or pancetta (about 4 strips of bacon)

3 cloves of garlic, finely minced or pressed in garlic press

2 Tbsp flour

2 cups milk

3/4 tsp salt

1/8 tsp pepper

1 1/2 tsp dry basil

1/4 tsp red pepper flakes

1 medium lemon

2 cups loosely packed spinach leaves, roughly chopped

3/4 cup grated mozzarella cheese, divided

3/4 cup grated parmesan cheese, divided

1. Preheat oven to 350. Bring water to boil and cook tortellini according to package directions.

2. Place bacon in medium-sized skillet at medium-high heat. Cook until crisp. Remove bacon from pan and drain on paper towels. Reserve 2 Tbsp bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and whisk for 1 minute. Slowly add milk and and continue to stir with whisk until smooth.

4. Add salt, pepper, basil, and red pepper flakes and bring sauce to simmer.

5. While sauce is simmering, add 2 tsp lemon zest and 1 Tbsp lemon juice to sauce (cut amount in half if you don't like as strong of a lemon flavor). Continue to stir until thickened, about 2-3 minutes. Remove from heat.

6. Drain tortellini and put back in pot. Reserve 1 Tbsp cooked bacon and add the rest to pasta. Add spinach, 1/2 cup mozzarella, and 1/2 cup parmesan. Add sauce and gently stir to combine.

7. Place pasta mixture in 8x8 baking dish and top with remaining 1/4 cup mozzarella, 1/4 cup parmesan, and remaining bacon.

8. Cover dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is melted and pasta is bubbly. Remove from oven and cool for 10 minutes before serving.

Cheese Louise.

2 Corinthians 3:3 "You show that you are a letter from Christ, the result of our ministry, written not with ink but with the Spirit of the living God, not on tablets of stone but on tablets of human hearts." You are a living, breathing testament to God's work in you and His love for you. Now it is time to examine our lives to see if we are living in such a way to truly display Christ's mark. Remember - the Almighty Father created us in His own image and Scripture tells us that we are growing more and more like Him every day! You are a letter from Christ, sharing the story of His grace, mercy, and atoning sacrifice to all those around you!

Prepare to be stuffed with cheese. Seriously, I want to find the person who first invented (created? I don't know if cheese is considered an invention.) cheese and give him my utmost, sincerest thanks. Plus maybe a big smackaroo...don't tell James. Pinterest led me to this cheese-stuffed-heaven and all I can say is "Cheese louise, look at all this cheese!" (Back story on that quote...my college roommate uttered those infamous words while walking into the grocery store one day. She actually said "geez" but I heard "cheese" and then proceeded to mock her appropriately for the complete nerdy-ness of that phrase. And yet it stuck...)

Pesto Chicken Stuffed Shells

From: http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

12-16 jumbo pasta shells

4 oz cream cheese, softened 

(I think I used a little less, just because there is a lot of other cheese in this recipe)

1 cup grated Parmesan or Asiago cheese + 1/4 cup for topping

3 Tbsp prepared pesto

2 cups shredded cooked chicken

2 cloves garlic, minced

Salt and pepper to taste

1. In a large pot over high heat, boil water and prepare pasta shells as directed on the package. Cook pasta only until al dente. The pasta will finish cooking when the dish is baked. Drain pasta and set aside.

2. In a large bowl, combine rest of ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in baking dish. (Hint: run pasta under cold water first before attempting to fill - I learned the hard way!) Sprinkle the remaining cheese over filled shells.

3. Bake at 350 degrees uncovered for 30 minutes or until shells are bubbling hot and cheese melts. I stuck mine under the broiler at the end for a few minutes to brown the cheese all nice and toasty.

O.M.G. Believe me when I tell you these shells are delicious but incredibly filling!! I ate one more than I probably should have and had that miserably yet wonderfully full feeling the rest of the night. I would have asked James to compare food babies but I don't know how he'd react. All I can say is mine was definitely around 8 and a half months at least! 

This next recipe I got from my new cookbook "Simply Suppers" that my sister got me for my birthday. I've always been tempted to make my own spaghetti sauce but I thought it might be a little too complicated. Wrong. Super easy and hardly any prep work involved. The only thing better than this Mama's spaghetti would be to watch "Mama Mia" while shoveling it into my mouth. However, I believe Abba's soundtrack might prove to be too much of a strain on our marriage. And I kinda like this guy. So nix that idea....but this recipe was totally worth it, musical or not!

Mama's Spaghetti

From: "Simply Suppers" by Jennifer Chandler

1 Tbsp olive oil

1 pound ground beef

1/2 cup finely diced yellow onion

1/2 cup finely diced green bell pepper

1 clove garlic, minced

1 can (28 oz.) crushed tomatoes with juice

1 tsp dried basil leaves

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper

1. In a large stockpot or Dutch oven over medium-high heat, warm the oil. Add meat and cook until meat is browned and cooked through, about 5 minutes.

2. Transfer the cooked meat to a colander and drain excess fat.

3. Drain all but about 1 tablespoon of fat from pot. Add onion, bell pepper, and garlic. Reduce heat to medium and cook, stirring occasionally, until soft, about 4 minutes.

4. Stir in tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste.

5. Return meat to pot and stir to combine. Over high heat, bring sauce to a boil. Reduce heat to medium-low and simmer, covered, until thickened, about 45 minutes. (We got hungry before then so I didn't simmer mine the full time). Adjust seasonings as needed.

6. Serve hot over warm pasta and enjoy!

I completely forgot to take a pic but believe me when I say it was a really awesome, really basic spaghetti sauce!

This next recipe I got from Pinterest, of course, and tweaked it a bit. Super simple, super easy, and would be really good to serve at any sort of get-together. They called there's beef-stuffed crescents but for some reason that name just is not very appealing to me. So I present to you....

Mexican Crescent Rolls

Adapted from: http://www.tasteofhome.com/Recipes/Beef-Stuffed-Crescents-2

1 pound ground beef

1 can (4 oz) chopped green chilies

1 package (8 oz) cream cheese, cubed

1/4 tsp cumin

1/4 tsp chili powder

3 tubes refrigerated crescent rolls

I added: 

Shredded fiesta cheese

Diced white onion

Diced jalapeno 

(in my halved version of this recipe, I did half a jalapeno. This recipe needed more spice so next time I would do a whole jalapeno. I'd also up the amount of chili powder, but that's just me!)

1. In a large skillet, cook beef, chilies, onions, and jalapenos (if adding) until meat is no longer pink; drain. Add the cream cheese, cumin, and chili powder. Add shredded cheese (if using), allow to melt, cool slightly. *Since I added the shredded cheese I believe I used a little less cream cheese.

2. Separate crescent dough into 24 triangles. (In my halved version, I just used one can of crescent rolls, aka 8 triangles. I had a little meat filling leftover but James just ate that in a tortilla). Place 1 tablespoon of mixture along the short end of each triangle; carefully roll up. (I definitely did more than a tablespoon!)

3. Place point side down two inches apart on ungreased baking sheet. Bake at 375 for 11-14 minutes or until golden brown.

This final recipe I also got from the "Simply Suppers" cookbook. Just looking at the page it seemed like it would be a little more time-consuming but it really wasn't too bad at all! Just a heads-up it's not a super saucy dish - the sauce is the kind that just kinda sticks to your noodles and doesn't swim around in the bottom of your bowl. This could be due to the fact that I completely omitted the heavy whipping cream (I don't keep it on hand and for the sake of our pants fitting the next day) but even with this omission, I would definitely make this dish again! I halved this recipe when I made it since it can serve 6 to 8 people.

Chicken Tetrazzini

From: "Simply Suppers" by Jennifer Chandler

4 Tbsp unsalted butter, divided

1 cup grated Parmesan cheese

1/4 cup Italian style breadcrumbs

1 Tbsp olive oil

8 oz button mushrooms, cleaned, trimmed, and thinly sliced 

(I omitted...not a mushroom fan)

1/2 cup finely diced yellow onion

4 gloves garlic, minced

1/4 tsp dried thyme

1/2 cup dry white wine

2 cups shredded cooked chicken

1 box (16 oz) linguine, cooked per package directions

1 cup frozen peas, thawed

1/4 cup finely chopped fresh flat-leaf parsley leaves, divided 

(I eye-balled and used dried parsley)

1/3 cup all-purpose flour

3 cups milk

2 cups heavy cream

(Like I said, I omitted altogether)

1 cup chicken stock

Salt and pepper

1. Preheat the oven to 425 degrees. Lightly grease a 9x13 baking dish and set aside.

2. In a small bowl, combine bread crumbs and Parmesan cheese and set aside.

3. In a large saucepan over medium-high heat, melt 1 tablespoon butter and oil. Add the mushrooms and cook, stirring frequently until the liquid from mushrooms evaporates and they become slightly golden, about 10 minutes.

4. Add the onion, garlic, and thyme. Cook until the vegetables are soft, about 5 minutes. Add the wine and cook until the liquid has almost evaporated, about 2 minutes.

3. Transfer the mixture to a large bowl. Add the shredded chicken, cooked linguine, peas, and 2 Tbsp of parsley and set aside.

4. In the same pan used for the onions, melt the remaining 3 Tbsp of butter over medium-low heat. When butter starts to foam, add the flour and cook, whisking, until thickened, about 1 minute. While continuing to whisk, gradually add the milk, heavy cream, and chicken stock. 

Over medium-high heat, bring the mixture to a boil.

5. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens, about 5 to 8 minutes. Pour the sauce over the pasta mixture and toss until well combined. 

Season with salt and pepper to taste.

6. Transfer the mixture to the prepared baking dish. Sprinkle the bread crumb mixture and remaining 2 Tbsp parsley evenly over the pasta. Top with thinly sliced pats of butter (I omitted just to save a few calories). Bake until golden brown, about 30 minutes.

Life lessons brought to you by Mumford and Angelo.....

 There is nothing better than clean laundry fresh from the dryer!

 Everyone appreciates some help.....

But sometimes enough is enough!

In the end, let's all just be friends!