Show me a plate of brownies and I'll show you a lack of self-control. Cookies, cakes, cream puffs, candy, cinnamon rolls...anything sweet and I'll accept. I've never thought this was a "real" problem until I realized that I think about dessert more than I think about God. When I am craving something sweet, I will obsess about it until I satisfy the craving. Don't get me wrong, I don't think there is anything bad or sinful about dessert or eating sweet things, I am just realizing that this is an area in my life that I need to work on. It may seem silly or trivial but I want to be self-controlled in the little things so that when I am faced with the big temptations I am able to resist.
Think about it, when a person decides to run a marathon, they don't just wake up one day and run the 26 point whatever miles required. They train for months, sometimes years, and prepare for the big race. In the past I have never thought about "fasting" from junk food and I have never noticed my cravings or inability to 'stop at one' as being that big of a deal. Just yesterday I finished off brownies I had made the night before. What started as a "little bite" ended up being four or five brownies (I lost track). Then later in the day I found myself prowling around the kitchen scoping out the counters, pantry and fridge for something sweet to devour. I thought to myself, "this is ridiculous." After all I was not hungry and I had eaten enough brownies to satisfy my sweet tooth for at least a week!
So, it was this morning while explaining my weakness to a friend that I had an epiphany...What if this small stronghold was given to me so that I would learn to train myself to open the Bible instead of the fridge every time I felt a craving? What if this is just a little sacrifice I am meant to offer the one who sacrificed everything for me? What if this is a simple test to show what my mind is really focused on? What if this is the Lord's way of drawing me closer to Him? It really does seem silly, I mean we're just talking sugar here but I'm not willing to miss the blessing that God may want to offer me. The word of the Lord is so much more satisfying, much more healthy and not to mention fat free! Now that's a blessing right there!
A healthy and low-fat dinner is on the menu for tonight: chicken with sun-dried tomatoes, spinach and pasta.
Chicken with Sun-Dried Tomatoes and Spinach
3 tbsp extra virgin olive oil
4 cloves garlic, minced
4 boneless, skinless chicken breast halves (about a pound total)
1 cup dry white wine
1/2 cup sun-dried tomatoes, sliced and dry-packed
1/4 tsp salt
1/4 tsp pepper
5 oz fresh spinach (half the 10 oz bag)
Parmesan cheese
In a large skillet heat oil over med-high heat. Add garlic and cook 1 minute. Add chicken and brown on both sides for 2 minutes. Add wine, tomatoes, salt and pepper and simmer 5 minutes. Top with spinach, cover and cook over med heat until spinach is wilted but still bright green and the chicken is no longer pink. Sprinkle with Parmesan cheese and serve with bow-tie pasta.
Bow-Tie Pasta
8 oz bow-tie pasta
3 tbsp butter or extra virgin olive oil
1 clove garlic, minced
1 tsp dried Italian seasoning
Cook pasta according to pkg directions. Melt butter (or heat oil) in a small skillet over med heat then add garlic. Saute for 2 minutes then pour over pasta. Add Italian seasoning and toss.
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Fear Factor
People suffer from all kinds of phobias and their fears can be debilitating. I think I have a phobia of masks, there is just something creepy about being able to see a person's eyes without being able to see their expression surrounding them. Whether our fears are legit or not, one thing is for sure, fear is not from God. Satan can and will use our fears to keep us from taking the chance, stepping out in faith and reaching out to do something the Lord wants us to do. When we find ourselves not making a choice or doing something solely because we are afraid to, we can be pretty sure it is a choice or an action that the Lord wants us to do and that Satan is behind the fear.
And boy is Satan good at convincing us that our fears are real. How many times have we passed on witnessing to someone we felt the Lord leading us to talk to just because we were afraid of what they would say or think? I mean, seriously, what's the worst that could happen? They call us Jesus freaks or Bible thumpers? So many times I have felt the "urge" to speak to or reach out to someone in need only to have it justified in my mind that I really have nothing to offer, that it wouldn't be safe or that I would make someone uncomfortable. How many times have I passed on the opportunity to be the "hands and feet" of Jesus?
So, the next time I hear that gentle voice urging me to share the good news, offer to help or simply send a note of encouragement I'm going to try my best to do it and ignore the sneaky rationalizing hiss of the one who wants nothing more than for me to miss the blessings of God.
Something not scary at all is what's for dinner tonight, Chicken and Sausage Gumbo with rice and a salad.
Chicken and Sausage Gumbo
1 lb andouille sausage*, cut into 1/4 inch slices
4 skinned, bone-in chicken breasts
vegetable oil
3/4 cup all purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tbsp Worcestershire sauce
2 tsp Creole seasoning
1/2 tsp dried thyme
1/2 to 1 tsp hot sauce
4 green onions, sliced
File powder (optional)
Hot cooked rice
Cook sausage in a Dutch oven over med. heat, stirring constantly until browned. Drain on paper towels. Cook chicken breast in same pot over med. heat 5 minutes or until browned. Remove and place on paper towels. Add about 1/4 cup oil to pot then flour and cook over med heat stirring constantly, 20 to 25 minutes or until "roux" is chocolate colored. Stir in onion, bell pepper and celery, cook stirring often, until tender. Gradually add 2 quarts hot water and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low and simmer stirring occasionally 1 hour. Remove chicken and let cool. Add sausage to gumbo, cook 30 minutes. Stir in green onions, cook 30 more minutes. Bone chicken and cut meat into strips; return chicken to gumbo and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat and sprinkle with file powder (found in the spice section). Serve over hot cooked rice and with a tossed salad.
*I use smoked sausage instead of the andouille sausage because it is less spicy. I also use less Creole seasoning and hot sauce for the kids' sake.
And boy is Satan good at convincing us that our fears are real. How many times have we passed on witnessing to someone we felt the Lord leading us to talk to just because we were afraid of what they would say or think? I mean, seriously, what's the worst that could happen? They call us Jesus freaks or Bible thumpers? So many times I have felt the "urge" to speak to or reach out to someone in need only to have it justified in my mind that I really have nothing to offer, that it wouldn't be safe or that I would make someone uncomfortable. How many times have I passed on the opportunity to be the "hands and feet" of Jesus?
So, the next time I hear that gentle voice urging me to share the good news, offer to help or simply send a note of encouragement I'm going to try my best to do it and ignore the sneaky rationalizing hiss of the one who wants nothing more than for me to miss the blessings of God.
Something not scary at all is what's for dinner tonight, Chicken and Sausage Gumbo with rice and a salad.
Chicken and Sausage Gumbo
1 lb andouille sausage*, cut into 1/4 inch slices
4 skinned, bone-in chicken breasts
vegetable oil
3/4 cup all purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tbsp Worcestershire sauce
2 tsp Creole seasoning
1/2 tsp dried thyme
1/2 to 1 tsp hot sauce
4 green onions, sliced
File powder (optional)
Hot cooked rice
Cook sausage in a Dutch oven over med. heat, stirring constantly until browned. Drain on paper towels. Cook chicken breast in same pot over med. heat 5 minutes or until browned. Remove and place on paper towels. Add about 1/4 cup oil to pot then flour and cook over med heat stirring constantly, 20 to 25 minutes or until "roux" is chocolate colored. Stir in onion, bell pepper and celery, cook stirring often, until tender. Gradually add 2 quarts hot water and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low and simmer stirring occasionally 1 hour. Remove chicken and let cool. Add sausage to gumbo, cook 30 minutes. Stir in green onions, cook 30 more minutes. Bone chicken and cut meat into strips; return chicken to gumbo and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat and sprinkle with file powder (found in the spice section). Serve over hot cooked rice and with a tossed salad.
*I use smoked sausage instead of the andouille sausage because it is less spicy. I also use less Creole seasoning and hot sauce for the kids' sake.
Thursday, October 22, 2009
Enemy of Faith
It occurred to me this morning that the enemies of the Israelites may have had more faith in God than the Israelites themselves. The enemies were really afraid of God. Not because they knew God, not because they experienced God, not because they witnessed God but because they had heard of God. They (the enemies) had heard of all the things the God of the Israelites had done for His people and they were scared! They had heard about the plagues in Egypt, the parting of the Red Sea, the delivering of the Hebrews out of Egypt and they were worried about fighting against God's people.
But the Israelites who had experienced all these things still doubted, grumbled and complained. They lived through and saw miracle after miracle and still questioned God's guidance and abilities. They were spoiled on the goodness of God yet still remained unconvinced that they were in a better place than when they were slaves, held captive in Egypt. It's amazing that their faith was so weak and their lives so full of complacency. Their enemies, who had only heard of God, were more aware of Him from a distance than they were even though they woke every morning to a cloud of smoke and went to sleep every night to a pillar of fire and were fed manna from Heaven, daily.
How often do we forget the miracles God has performed in our lives? How often do we justify miracles and blessings as coincidence instead of divine intervention or worse, give ourselves credit? Complacency is a dangerous place to be. When we no longer acknowledge the power and strength of God, when we feel we don't need His guidance, when we don't seek His will or when we neglect our relationship with Him we put ourselves in the same situation as the Israelites: wandering through a wilderness without hope, without faith, without contentment.
In all your ways (blessings, miracles, everything) acknowledge God and let Him direct your path to the promised land without asking questions or complaining, without taking credit for His goodness and without forgetting what He has delivered you from.
Follow these directions for a dinner that will not receive any grumblings or complaints! Pulled pork sandwiches with coleslaw and corn on the cob.
Pulled Pork BBQ Sandwiches
1 3-4 lb Boston Butt pork roast
1 red onion, chopped
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked Paprika (regular will work too)
1/2 tsp salt
1/2 tsp pepper
1/4 cup BBQ sauce
1/4 cup water
8 slices Texas Toast (frozen section)
Extra BBQ sauce
Mix all spices and rub over pork roast. Place chopped onion in the bottom of a crock pot then place spiced pork on top. Mix BBQ and water together and pour around the pork roast. Cook on low for 6 to 8 hours or until meat falls apart easily. Remove from crock pot, shred, add more BBQ sauce and serve on garlic Texas Toast with corn on the cob and coleslaw.
But the Israelites who had experienced all these things still doubted, grumbled and complained. They lived through and saw miracle after miracle and still questioned God's guidance and abilities. They were spoiled on the goodness of God yet still remained unconvinced that they were in a better place than when they were slaves, held captive in Egypt. It's amazing that their faith was so weak and their lives so full of complacency. Their enemies, who had only heard of God, were more aware of Him from a distance than they were even though they woke every morning to a cloud of smoke and went to sleep every night to a pillar of fire and were fed manna from Heaven, daily.
How often do we forget the miracles God has performed in our lives? How often do we justify miracles and blessings as coincidence instead of divine intervention or worse, give ourselves credit? Complacency is a dangerous place to be. When we no longer acknowledge the power and strength of God, when we feel we don't need His guidance, when we don't seek His will or when we neglect our relationship with Him we put ourselves in the same situation as the Israelites: wandering through a wilderness without hope, without faith, without contentment.
In all your ways (blessings, miracles, everything) acknowledge God and let Him direct your path to the promised land without asking questions or complaining, without taking credit for His goodness and without forgetting what He has delivered you from.
Follow these directions for a dinner that will not receive any grumblings or complaints! Pulled pork sandwiches with coleslaw and corn on the cob.
Pulled Pork BBQ Sandwiches
1 3-4 lb Boston Butt pork roast
1 red onion, chopped
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked Paprika (regular will work too)
1/2 tsp salt
1/2 tsp pepper
1/4 cup BBQ sauce
1/4 cup water
8 slices Texas Toast (frozen section)
Extra BBQ sauce
Mix all spices and rub over pork roast. Place chopped onion in the bottom of a crock pot then place spiced pork on top. Mix BBQ and water together and pour around the pork roast. Cook on low for 6 to 8 hours or until meat falls apart easily. Remove from crock pot, shred, add more BBQ sauce and serve on garlic Texas Toast with corn on the cob and coleslaw.
Tuesday, October 20, 2009
God of Wonders
This past weekend we went camping on Cayo Costa Island. I mean "real camping". Yeah, so we rented one of the twelve cabins on the island but to get a better, more accurate visual of these cabins, I heard them best described when one lady asked a park ranger if there were any "huts" available to rent. They were one room shacks with three windows and just enough room inside to fit a picnic table and three bunk beds. No electricity, no running water and no creature comforts.
The island requires a ferry ride there and back so quick trips to Wal-Mart or the grocery story if you forgot something are not an option. There are bathrooms on the island and COLD showers but in all honesty, it is not camping for the faint of heart. There are tent sites available as well but we figured we would splurge on the aforementioned cabins and forgo the hassle of trying to keep three kids in and a million insects out of a tent. We enjoyed our 'hut' and were able to spend time as a family without the distraction of phones, televisions and computers. It was wonderful.
The first day on the island was typical of a summer day in Florida. It was hot and humid but as the sun set and the stars came out, the wind off the gulf picked up and it was absolutely gorgeous out. That night we walked to the beach, listened to the waves crash and stared up at the countless stars. The cool wind was salty and smelled of the ocean and as I sat there in awe of God's amazing work I realized that just a few nights earlier as I was drilling Easton on his memory verse for Cubbies I didn't notice the significance of the words he was repeating back to me. I was so focused on him remembering the verse so he could earn a patch that I had failed to realize, "Through Him all things were made..." (John 1:3)
The verse I was saying over and over just two nights before suddenly came alive and though I have always known God made everything it became tangibly clear to me that the ocean, the sand, the trees, the birds, the stars, everything I was experiencing and enjoying at that moment was made by God. It sounds ridiculous to forget but so often I take for granted God's creation and fail to acknowledge that everything, everything was made by Him and with just a word from His mouth. There were no blueprints, no manual, no directions to follow just our creative and awesome God speaking into creation our incredible and complex universe. Through Him ALL things were made.
Something easy for you to say you made is what's for dinner tonight. Chicken Cacciatore with rice and roasted broccoli and cauliflower. And if you're feeling a little brave, plan a camping trip with your family and be reminded of all the good things God has made for us to enjoy. Visit http://www.floridastateparks.org/ for local campgrounds.
Easy Chicken Cacciatore
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/2 cup chopped onion
2 tbsp vegetable oil
2 cups spaghetti sauce
1 1/2 cups water
1 green pepper, cut into strips
1/2 cup sliced mushrooms
1/2 tsp dried oregano
1/2 tsp dried basil
1 1/2 cups instant rice, uncooked
Cook chicken and onion in oil in a large skillet until lightly browned, stirring often. Add spaghetti sauce and next five ingredients; stir well. Bring mixture to a boil; stir in rice. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed and rice is tender. Serve with roasted broccoli and cauliflower.
Roasted Broccoli and Cauliflower
1 head of broccoli, cut into bite size florets
1 head of cauliflower, cut into bite size florets
3 cloves garlic, minced
1/4 cup olive oil
salt and pepper to taste
Preheat oven to 400 degrees. Place broccoli and cauliflower florets on a cookie sheet. Drizzle with olive oil and sprinkle with minced garlic, salt and pepper. Toss well and bake until tender.
The island requires a ferry ride there and back so quick trips to Wal-Mart or the grocery story if you forgot something are not an option. There are bathrooms on the island and COLD showers but in all honesty, it is not camping for the faint of heart. There are tent sites available as well but we figured we would splurge on the aforementioned cabins and forgo the hassle of trying to keep three kids in and a million insects out of a tent. We enjoyed our 'hut' and were able to spend time as a family without the distraction of phones, televisions and computers. It was wonderful.
The first day on the island was typical of a summer day in Florida. It was hot and humid but as the sun set and the stars came out, the wind off the gulf picked up and it was absolutely gorgeous out. That night we walked to the beach, listened to the waves crash and stared up at the countless stars. The cool wind was salty and smelled of the ocean and as I sat there in awe of God's amazing work I realized that just a few nights earlier as I was drilling Easton on his memory verse for Cubbies I didn't notice the significance of the words he was repeating back to me. I was so focused on him remembering the verse so he could earn a patch that I had failed to realize, "Through Him all things were made..." (John 1:3)
The verse I was saying over and over just two nights before suddenly came alive and though I have always known God made everything it became tangibly clear to me that the ocean, the sand, the trees, the birds, the stars, everything I was experiencing and enjoying at that moment was made by God. It sounds ridiculous to forget but so often I take for granted God's creation and fail to acknowledge that everything, everything was made by Him and with just a word from His mouth. There were no blueprints, no manual, no directions to follow just our creative and awesome God speaking into creation our incredible and complex universe. Through Him ALL things were made.
Something easy for you to say you made is what's for dinner tonight. Chicken Cacciatore with rice and roasted broccoli and cauliflower. And if you're feeling a little brave, plan a camping trip with your family and be reminded of all the good things God has made for us to enjoy. Visit http://www.floridastateparks.org/ for local campgrounds.
Easy Chicken Cacciatore
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/2 cup chopped onion
2 tbsp vegetable oil
2 cups spaghetti sauce
1 1/2 cups water
1 green pepper, cut into strips
1/2 cup sliced mushrooms
1/2 tsp dried oregano
1/2 tsp dried basil
1 1/2 cups instant rice, uncooked
Cook chicken and onion in oil in a large skillet until lightly browned, stirring often. Add spaghetti sauce and next five ingredients; stir well. Bring mixture to a boil; stir in rice. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed and rice is tender. Serve with roasted broccoli and cauliflower.
Roasted Broccoli and Cauliflower
1 head of broccoli, cut into bite size florets
1 head of cauliflower, cut into bite size florets
3 cloves garlic, minced
1/4 cup olive oil
salt and pepper to taste
Preheat oven to 400 degrees. Place broccoli and cauliflower florets on a cookie sheet. Drizzle with olive oil and sprinkle with minced garlic, salt and pepper. Toss well and bake until tender.
Thursday, October 15, 2009
Sucker Fish
Have you ever seen those weird looking fish that latch on to bigger fish for free meals and rides? They are technically called remora fish and they swim up beside larger fish or marine animals then basically suction the top of their heads onto their "hosts" and voila...cruise control.
Sometimes multiple remoras will attach to one fish leaving the larger fish to drag along several freeloaders and it seems like no matter how fast the big fish swim some little remora always manages to latch on. Kind of like me in the mornings trying to do laundry, or me in the afternoons trying to sneak a cookie, or me in the evenings trying to make dinner. You know where I'm going with this don't you?
It never fails, some little sucker fish follows me around, demanding my attention until I stop for just a second, then they latch on. Sometimes the "latching on" comes in the form of a million questions being asked, a request being made, a mouth to be fed, a rear to be wiped, a boo boo to be kissed, a fight to be broken up, a body to be bathed and eventually put to bed. It can be overwhelming. There are times that I feel no matter how fast I could "swim" these little sucker fish would still catch up and latch on.
But these remoras or sucker fish provide an invaluable service for their host fish. Sometimes they suck off all the bacteria and yucky stuff that has been growing on the old, nasty, big, fish making them cleaner and healthier. Or sometimes these little sucker fish suck out all the selfishness and impatience that can grow inside the sinful nature of imperfect moms.
And since I am trying to keep a little girl sucker fish from putting her feet on the keyboard, as she is currently latched on, I will quickly type what's for dinner then log off and go for a swim...
So, there's this little restaurant in Jacksonville called "Lubi's" that makes sandwiches called "Lubi's" and my version of a Lubi is what's for dinner tonight.
Lubi's
1 lb ground beef
1 cup beef broth or stock
1 small onion, chopped
1 tsp dried oregano
2 garlic cloves, minced
salt and pepper
1 (8oz) can tomato sauce
2 cups shredded mozzarella cheese
4 soft hoagie buns
mustard
sour cream
In a skillet brown beef and onion. Drain meet then return to pan and add oregano, garlic, salt, pepper and beef broth. Simmer over low heat for 10 - 15 minutes until most of liquid has been absorbed. Divide meat between buns and top with mustard, sour cream, tomato sauce and mozzarella cheese then microwave to melt cheese. Serve with a salad and fresh fruit.
Sometimes multiple remoras will attach to one fish leaving the larger fish to drag along several freeloaders and it seems like no matter how fast the big fish swim some little remora always manages to latch on. Kind of like me in the mornings trying to do laundry, or me in the afternoons trying to sneak a cookie, or me in the evenings trying to make dinner. You know where I'm going with this don't you?
It never fails, some little sucker fish follows me around, demanding my attention until I stop for just a second, then they latch on. Sometimes the "latching on" comes in the form of a million questions being asked, a request being made, a mouth to be fed, a rear to be wiped, a boo boo to be kissed, a fight to be broken up, a body to be bathed and eventually put to bed. It can be overwhelming. There are times that I feel no matter how fast I could "swim" these little sucker fish would still catch up and latch on.
But these remoras or sucker fish provide an invaluable service for their host fish. Sometimes they suck off all the bacteria and yucky stuff that has been growing on the old, nasty, big, fish making them cleaner and healthier. Or sometimes these little sucker fish suck out all the selfishness and impatience that can grow inside the sinful nature of imperfect moms.
And since I am trying to keep a little girl sucker fish from putting her feet on the keyboard, as she is currently latched on, I will quickly type what's for dinner then log off and go for a swim...
So, there's this little restaurant in Jacksonville called "Lubi's" that makes sandwiches called "Lubi's" and my version of a Lubi is what's for dinner tonight.
Lubi's
1 lb ground beef
1 cup beef broth or stock
1 small onion, chopped
1 tsp dried oregano
2 garlic cloves, minced
salt and pepper
1 (8oz) can tomato sauce
2 cups shredded mozzarella cheese
4 soft hoagie buns
mustard
sour cream
In a skillet brown beef and onion. Drain meet then return to pan and add oregano, garlic, salt, pepper and beef broth. Simmer over low heat for 10 - 15 minutes until most of liquid has been absorbed. Divide meat between buns and top with mustard, sour cream, tomato sauce and mozzarella cheese then microwave to melt cheese. Serve with a salad and fresh fruit.
Tuesday, October 13, 2009
Trusting Instead Of Grumbling
This past week during my Bible study (Priscilla Shirer's One In A Million) it was brought to my attention that I had been questioning the Lord's guidance because of the way I had been grumbling to Eric. It doesn't matter what I was grumbling about, just the fact that I was grumbling. As the leader of our family he is guided by the Lord and as it was pointed out in my study, when the Israelites taunted Moses for leading them toward the Red Sea (when no bridge to cross was in site or even in existence) they were questioning the Lord's guidance.
Eric isn't literally leading us to a huge body of water and telling us to put on our swimsuits but the unknowns of the future can be just as daunting. However, as his wife it is my job to support him and to follow him trusting that he is being obedient to the Lord. No matter how long or scary the journey may be I know the Lord is ultimately guiding our family and though my "Moses" is carrying a fishing pole instead of a snake-hissing rod we will continue to follow him and do so without grumbling, or at least try not to...
The ingredient list is long but don't be intimidated...this is a really easy recipe from Rachel Ray that is delicious and healthy too!
Tacozagna
1 1/2 to 2 lbs ground turkey breast
3 tbsp vegetable oil
1 zucchini, shredded
2 carrots, shredded
1 onion, chopped
3 cloves garlic, minced
3 tbsp chili powder
2 tsp ground cumin
1 tbsp ground coriander
salt and pepper
1 cup chicken stock
3 cups Monterrey Jack cheese, shredded
4 scallions, chopped (green and white parts)
2 hearts of Romaine lettuce, chopped
3 plum tomatoes, chopped
6 (8") flour tortillas
1/4 cup cilantro, chopped (optional)
Brown turkey in oil then add shredded vegetables. Add spices then stir in stock. Simmer for five minutes. Lightly spray a 9x13 pan with cooking spray. Layer three times: tortillas, 1/3 meat mixture and 1/3 cheese. Bake 10-12 minutes at 400 degrees. Remove from oven and top with lettuce, scallions, cilantro and tomatoes. Serve with sour cream and black bean and corn salad.
Black Bean and Corn Salad
2 (15 oz) cans black beans, drained
2 cans whole kernel corn, drained
1 green pepper, chopped
3 plum tomatoes, chopped
1 medium red onion, chopped
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1/2 tsp ground cumin
3/4 tsp salt
1/4 cup finely chopped cilantro
Mix all ingredients and serve leftovers with Tostito chips.
Eric isn't literally leading us to a huge body of water and telling us to put on our swimsuits but the unknowns of the future can be just as daunting. However, as his wife it is my job to support him and to follow him trusting that he is being obedient to the Lord. No matter how long or scary the journey may be I know the Lord is ultimately guiding our family and though my "Moses" is carrying a fishing pole instead of a snake-hissing rod we will continue to follow him and do so without grumbling, or at least try not to...
The ingredient list is long but don't be intimidated...this is a really easy recipe from Rachel Ray that is delicious and healthy too!
Tacozagna
1 1/2 to 2 lbs ground turkey breast
3 tbsp vegetable oil
1 zucchini, shredded
2 carrots, shredded
1 onion, chopped
3 cloves garlic, minced
3 tbsp chili powder
2 tsp ground cumin
1 tbsp ground coriander
salt and pepper
1 cup chicken stock
3 cups Monterrey Jack cheese, shredded
4 scallions, chopped (green and white parts)
2 hearts of Romaine lettuce, chopped
3 plum tomatoes, chopped
6 (8") flour tortillas
1/4 cup cilantro, chopped (optional)
Brown turkey in oil then add shredded vegetables. Add spices then stir in stock. Simmer for five minutes. Lightly spray a 9x13 pan with cooking spray. Layer three times: tortillas, 1/3 meat mixture and 1/3 cheese. Bake 10-12 minutes at 400 degrees. Remove from oven and top with lettuce, scallions, cilantro and tomatoes. Serve with sour cream and black bean and corn salad.
Black Bean and Corn Salad
2 (15 oz) cans black beans, drained
2 cans whole kernel corn, drained
1 green pepper, chopped
3 plum tomatoes, chopped
1 medium red onion, chopped
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1/2 tsp ground cumin
3/4 tsp salt
1/4 cup finely chopped cilantro
Mix all ingredients and serve leftovers with Tostito chips.
Monday, October 12, 2009
Proper Nutrition
My kids would eat candy, cookies and ice cream for every meal and though the thought of eating anyone of those right now is extremely appealing (as I'm snacking on rice cakes), I know the consequences of eating a diet full of sugar is not good for me or my kids. We need balanced diets full of vegetables, fruits, grains, dairy, meat and occasionally fats. So when my kids think I'm the meanest mom ever for not letting them have banana splits for dinner (and they argue there's fruit involved) I know better.
Just as the Lord knows better when I whine and beg for MY way. When I ask for the sweetness of an easy path, He knows the benefits of traveling a road that requires dependence on Him. When I ask for the sugary blessings of the prize patrol showing up on my doorstep, He knows the value of hard work and wise choices. And when I desire the syrupy (not sure if that's a word) happiness of material things, He knows that true joy and contentment only comes from a closer relationship with Him.
Often the Lord gives us ''cookies'', some of mine came in the flavors of Fisher, Easton and Finley but a life full of the sweet things not balanced by the nutritional times of hardships, trials or simply learning to wait leaves us deprived of the most important nutrients that we need to grow and thrive spiritually, the fruits of the spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. (Galatians 5:22-23)
A relatively nutritional dinner is Cuban wraps with black beans, rice and fresh pineapple.
Cuban Wraps
6 flour tortillas (or flavored wraps)
1/2 lb deli sliced Spanish pork
1/2 lb deli sliced sweet ham
1/4 lb deli sliced Swiss cheese
1/4 cup Mojo sauce (found in ethnic isle of grocery store)
mustard
dill pickles
On each tortilla spread mustard on bottom then layer with pork, ham, cheese and pickles. Pour 1 tbsp Mojo sauce over top then wrap burrito style. After all sandwiches are made place in a sandwich press or on a griddle over medium heat and weigh down with an additional skilled filled with a large can of vegetables or anything to make a "press." Toast on both sides until light brown and cheese is melted. Serve with Vigo black beans and rice (follow package directions) and fresh sliced pineapple.
Just as the Lord knows better when I whine and beg for MY way. When I ask for the sweetness of an easy path, He knows the benefits of traveling a road that requires dependence on Him. When I ask for the sugary blessings of the prize patrol showing up on my doorstep, He knows the value of hard work and wise choices. And when I desire the syrupy (not sure if that's a word) happiness of material things, He knows that true joy and contentment only comes from a closer relationship with Him.
Often the Lord gives us ''cookies'', some of mine came in the flavors of Fisher, Easton and Finley but a life full of the sweet things not balanced by the nutritional times of hardships, trials or simply learning to wait leaves us deprived of the most important nutrients that we need to grow and thrive spiritually, the fruits of the spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. (Galatians 5:22-23)
A relatively nutritional dinner is Cuban wraps with black beans, rice and fresh pineapple.
Cuban Wraps
6 flour tortillas (or flavored wraps)
1/2 lb deli sliced Spanish pork
1/2 lb deli sliced sweet ham
1/4 lb deli sliced Swiss cheese
1/4 cup Mojo sauce (found in ethnic isle of grocery store)
mustard
dill pickles
On each tortilla spread mustard on bottom then layer with pork, ham, cheese and pickles. Pour 1 tbsp Mojo sauce over top then wrap burrito style. After all sandwiches are made place in a sandwich press or on a griddle over medium heat and weigh down with an additional skilled filled with a large can of vegetables or anything to make a "press." Toast on both sides until light brown and cheese is melted. Serve with Vigo black beans and rice (follow package directions) and fresh sliced pineapple.
Friday, October 9, 2009
Pumpkin Harvest
Today as I stocked up on canned pumpkin I was reminded of a story in the Bible. Last week I went to Publix to purchase a can of pumpkin only there was no canned pumpkin to be found. Sure there was an abundance of actual pumpkins but who wants to take the time to cut, clean and cook real pumpkins only to get half a can's worth? Apparently canned pumpkin is only made once a year and once the harvest is depleted and all the cans sold, no more canned pumpkin until the following year. And to make matters worse, rumor has it Libby is not having a great harvest this year!
Anyway, the pumpkin reminded me of the story found in Genesis chapter 41 of Joseph interpreting Pharaoh's dream. Not the miracle of Joseph going from prison inmate to the leader of Egypt or the interpreting of the dream but the actual story of the dream. The seven years of abundance followed by the seven years of famine. I love how the people took a fifth of their harvest from the abundant years and saved it for the following years of famine. A similar story is that of the childhood fable, The Ant and The Grasshopper. Again, I love how the little ant goes about his business gathering and storing his food for the winter months all the while being mocked by the grasshopper. In both stories the wise plan ahead. They demonstrate self-control and instead of lavishly living off the riches of the harvest, they save some for later.
These stories appeal to me because I am not the planner, the saver, the waiter (not the kind at a restaurant but the kind who has patience). Money in my pocket is as good as spent, cookies in the pantry are gobbled up and butter in the fridge is shmeared on. My point is when there is money needed for an 'extra' it has already been spent. When cookies are needed for a school lunch, they have already been eaten. And when a recipe calls for butter, well, we run next door and ask to borrow some.
I see myself in the grasshopper and in the people traveling from far pleading to Joseph for food because I have failed to plan ahead. Even after several years of trying to manage money and resources as an adult, I still find myself making the same mistakes again and again. I know these are lessons in discipline and self-control and that the Lord purposely puts us in positions so that we can learn to be disciplined and self-controlled, I'm just praying one day soon He says, "Ahhhhh. Finally Carrie, you get it."
So as I gathered up my harvest of canned pumpkin and dreamed of all the delicious recipes I was going to run home and make I was reminded of a few (seven to be exact) fat cows and decided I might just wait a few more weeks to use some of that canned pumpkin. The image of fat cows didn't hurt either...
Here's a fattening recipe for pumpkin bars followed by a relatively lean recipe for what's for dinner tonight, shrimp with pasta, fresh tomatoes and basil.
Pumpkin Bars
Crust
1 box of gingerbread cake mix
1 egg
1 stick of butter, melted (off to the neighbors I go...)
Filling
1 (8 oz) container cream cheese
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
1 stick of butter, melted
1 tsp cinnamon
1 (16 oz) box powdered sugar
Mix crust ingredients together and press into the bottom of a greased 9x13 inch pan. Next combine all filling ingredients and mix well. Pour on top of crust and bake for 40-45 minutes at 350 degrees. Serve with whipped cream.
Shrimp with Tomato-Basil Pasta
2 tbsp extra virgin olive oil
5 cloves garlic, minced
1 lb fresh shrimp, peeled and deveined
1 lb of Roma tomatoes, chopped
1/4 cup fresh basil, chopped
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
8 oz (1/2 box) rigate pasta
Cook pasta according to package directions the set aside. In large skillet heat oil over medium then add garlic. Saute garlic for 2-3 minutes or just until it starts to turn light brown. Add shrimp to skillet and cook until pink. Add tomatoes, basil, salt and pepper and remove from heat. Add pasta then sprinkle in cheese and serve immediately with salad and bread sticks. Enjoy.
Oh what the heck, here's a recipe for a yummy fall harvest Cobb salad too.
Fall Harvest Cobb Salad
1 head of Romaine, chopped
1 Bartlett pear, cored and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower or pumpkin seeds, toasted
1 cup of red grapes, cut in half
1/2 cup crumbled feta or Gorgonzola cheese
Lite Pomegranate Vinaigrette Dressing (any brand--use raspberry if you can't find pomegranate)
Combine all salad ingredients and toss with dressing.
Anyway, the pumpkin reminded me of the story found in Genesis chapter 41 of Joseph interpreting Pharaoh's dream. Not the miracle of Joseph going from prison inmate to the leader of Egypt or the interpreting of the dream but the actual story of the dream. The seven years of abundance followed by the seven years of famine. I love how the people took a fifth of their harvest from the abundant years and saved it for the following years of famine. A similar story is that of the childhood fable, The Ant and The Grasshopper. Again, I love how the little ant goes about his business gathering and storing his food for the winter months all the while being mocked by the grasshopper. In both stories the wise plan ahead. They demonstrate self-control and instead of lavishly living off the riches of the harvest, they save some for later.
These stories appeal to me because I am not the planner, the saver, the waiter (not the kind at a restaurant but the kind who has patience). Money in my pocket is as good as spent, cookies in the pantry are gobbled up and butter in the fridge is shmeared on. My point is when there is money needed for an 'extra' it has already been spent. When cookies are needed for a school lunch, they have already been eaten. And when a recipe calls for butter, well, we run next door and ask to borrow some.
I see myself in the grasshopper and in the people traveling from far pleading to Joseph for food because I have failed to plan ahead. Even after several years of trying to manage money and resources as an adult, I still find myself making the same mistakes again and again. I know these are lessons in discipline and self-control and that the Lord purposely puts us in positions so that we can learn to be disciplined and self-controlled, I'm just praying one day soon He says, "Ahhhhh. Finally Carrie, you get it."
So as I gathered up my harvest of canned pumpkin and dreamed of all the delicious recipes I was going to run home and make I was reminded of a few (seven to be exact) fat cows and decided I might just wait a few more weeks to use some of that canned pumpkin. The image of fat cows didn't hurt either...
Here's a fattening recipe for pumpkin bars followed by a relatively lean recipe for what's for dinner tonight, shrimp with pasta, fresh tomatoes and basil.
Pumpkin Bars
Crust
1 box of gingerbread cake mix
1 egg
1 stick of butter, melted (off to the neighbors I go...)
Filling
1 (8 oz) container cream cheese
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
1 stick of butter, melted
1 tsp cinnamon
1 (16 oz) box powdered sugar
Mix crust ingredients together and press into the bottom of a greased 9x13 inch pan. Next combine all filling ingredients and mix well. Pour on top of crust and bake for 40-45 minutes at 350 degrees. Serve with whipped cream.
Shrimp with Tomato-Basil Pasta
2 tbsp extra virgin olive oil
5 cloves garlic, minced
1 lb fresh shrimp, peeled and deveined
1 lb of Roma tomatoes, chopped
1/4 cup fresh basil, chopped
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
8 oz (1/2 box) rigate pasta
Cook pasta according to package directions the set aside. In large skillet heat oil over medium then add garlic. Saute garlic for 2-3 minutes or just until it starts to turn light brown. Add shrimp to skillet and cook until pink. Add tomatoes, basil, salt and pepper and remove from heat. Add pasta then sprinkle in cheese and serve immediately with salad and bread sticks. Enjoy.
Oh what the heck, here's a recipe for a yummy fall harvest Cobb salad too.
Fall Harvest Cobb Salad
1 head of Romaine, chopped
1 Bartlett pear, cored and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower or pumpkin seeds, toasted
1 cup of red grapes, cut in half
1/2 cup crumbled feta or Gorgonzola cheese
Lite Pomegranate Vinaigrette Dressing (any brand--use raspberry if you can't find pomegranate)
Combine all salad ingredients and toss with dressing.
Thursday, October 8, 2009
Writer's Block
I got it, but here's what's for dinner:
Easy Skillet Taco Pie
1 lb ground beef
1 pkg. taco seasoning mix
1/4 cup water
1 (16 oz) can refried beans
tortilla chips, broken
2 cups shredded cheese
1 (16 oz) jar salsa
1 (15.25 oz) can whole kernel corn
Brown beef in large skillet then drain. Return to pan, reduce heat and stir in taco seasoning and water. Layer refried beans, 1/2 of broken chips, 1 cup of cheese, salsa and corn on top of beef. Top with remaining chips and cheese. Cover and cook 10 minutes or until heated through and cheese is melted.
Easy Skillet Taco Pie
1 lb ground beef
1 pkg. taco seasoning mix
1/4 cup water
1 (16 oz) can refried beans
tortilla chips, broken
2 cups shredded cheese
1 (16 oz) jar salsa
1 (15.25 oz) can whole kernel corn
Brown beef in large skillet then drain. Return to pan, reduce heat and stir in taco seasoning and water. Layer refried beans, 1/2 of broken chips, 1 cup of cheese, salsa and corn on top of beef. Top with remaining chips and cheese. Cover and cook 10 minutes or until heated through and cheese is melted.
Wednesday, October 7, 2009
A Little Extra
God delights in blessing us with unexpected gifts. Gifts that always seem to come at the perfect time. An encouraging email from a friend, an extra long hug from your spouse, just enough ice cream left in the freezer to satisfy a craving... So it should be no surprise that I received one today.
To use the cliche, "in these tough economic times," Eric and I are finding ourselves cutting back on more and more things. Eric being in the new construction field and everyone knowing that business is not booming can understand our situation. Long gone are the trips to restaurants, the trips to Target and the "trips" in general. Though we are thankful God has continued to provide Eric with a job the financial stresses are still obvious. God continues to take care of us but today He gave us a little extra.
As we all joke, "well, I hope there's a check in the mail" I thought just that this morning as I decided to check our mail a little early. I went to the box and pulled out what appeared to be a bunch of junk mail. Unexcited about the mail I tossed it on the counter then noticed a small blue envelope had fallen out. I picked the envelope up and turned it over to see the tell-tale sign of a letter from my mom; My name and address printed on the envelope by a typewriter. I open the card and found a simple note from her along with a "gift" in the form of a check. No real reason, just a prompting by God for her to bless her daughter with an unexpected gift.
The tears fell (been doing a lot of that lately...) then the ugly cry began. My mom had no idea what a blessing she had just been to me and my family. Here was an opportunity for the extras. The extra help with groceries, with gas or for a much needed night out and alone with my husband. Thank you Lord for blessing me through my mother and thank you mom for obeying God's prompting. I love you.
A recipe that won't wipe out your time or bank account is what's for dinner tonight: Creamy Crock Pot Chicken with shells and broccoli.
Creamy Crock Pot Chicken with Macaroni Shells
4-6 boneless, skinless chicken breasts
2 tbsp dry Italian salad dressing mix (save the rest for next time)
4 tbsp butter, melted
6 oz cream cheese, cubed
1 small onion, chopped
1 can cream of mushroom soup
1/2 cup water
8 oz macaroni shells
Place chicken, Italian dressing mix and melted butter in crock pot and cook over low heat for 6 hours. About 30 minutes before chicken is done, mix soup, cream cheese, water and onion in a saucepan and cook over medium heat until smooth. Pour over chicken in crock pot. Cover and continue to cook while pasta is prepared according to package directions. Serve chicken mixture over shells (or rice if preferred) with steamed broccoli and fresh fruit. Enjoy.
To use the cliche, "in these tough economic times," Eric and I are finding ourselves cutting back on more and more things. Eric being in the new construction field and everyone knowing that business is not booming can understand our situation. Long gone are the trips to restaurants, the trips to Target and the "trips" in general. Though we are thankful God has continued to provide Eric with a job the financial stresses are still obvious. God continues to take care of us but today He gave us a little extra.
As we all joke, "well, I hope there's a check in the mail" I thought just that this morning as I decided to check our mail a little early. I went to the box and pulled out what appeared to be a bunch of junk mail. Unexcited about the mail I tossed it on the counter then noticed a small blue envelope had fallen out. I picked the envelope up and turned it over to see the tell-tale sign of a letter from my mom; My name and address printed on the envelope by a typewriter. I open the card and found a simple note from her along with a "gift" in the form of a check. No real reason, just a prompting by God for her to bless her daughter with an unexpected gift.
The tears fell (been doing a lot of that lately...) then the ugly cry began. My mom had no idea what a blessing she had just been to me and my family. Here was an opportunity for the extras. The extra help with groceries, with gas or for a much needed night out and alone with my husband. Thank you Lord for blessing me through my mother and thank you mom for obeying God's prompting. I love you.
A recipe that won't wipe out your time or bank account is what's for dinner tonight: Creamy Crock Pot Chicken with shells and broccoli.
Creamy Crock Pot Chicken with Macaroni Shells
4-6 boneless, skinless chicken breasts
2 tbsp dry Italian salad dressing mix (save the rest for next time)
4 tbsp butter, melted
6 oz cream cheese, cubed
1 small onion, chopped
1 can cream of mushroom soup
1/2 cup water
8 oz macaroni shells
Place chicken, Italian dressing mix and melted butter in crock pot and cook over low heat for 6 hours. About 30 minutes before chicken is done, mix soup, cream cheese, water and onion in a saucepan and cook over medium heat until smooth. Pour over chicken in crock pot. Cover and continue to cook while pasta is prepared according to package directions. Serve chicken mixture over shells (or rice if preferred) with steamed broccoli and fresh fruit. Enjoy.
Tuesday, October 6, 2009
A Great Gift
Have you ever had a gift that you just could not wait to give someone? A gift you knew would be perfect, one that someone had been desperately wanting and anxiously hoping for. A gift you were waiting for the perfect moment to give only to have the surprise blown or worse, discover the gift was no longer wanted. For example, there have been several times after dinner that I wanted to surprise my kids with a special dessert. As I'm secretly making plans to treat them to bowls of ice cream, I head toward the freezer and just as I reach for the handle one of them yells, "Can we have ice cream??" Ugggh! I wanted to be the one to whip out the ice cream and say, "Hey kids! Guess what?! I love you and want you to have a treat!" But no, some eager little eyes spied me heading toward the freezer, blurted out the treat and ruined my surprise!
Other times we have planned surprise trips for our kids to a park. All week long they might be asking to go to the park but as we are getting them up and ready to leave (without telling them of the surprise) they are grumbling about wanting to just stay home and play in the backyard. With the car ride full of bad attitudes we pull up to the park and question our decision to "treat" our kids. Once they realize where we are, they perk up and are then thankful. But to think they were asking to just stay home, to play in a boring, fenced in back yard when a kid utopia of open fields and huge playgrounds awaited them.
How often are we like children that try to guess our Heavenly Father's plans or question (while complaining about) the path's He has chosen for us? Today at Bible study Priscilla Shirer spoke about the Israelites being led through the wilderness on their way to the "Promised Land" when it occurred to me that God wanted them all to make it there. He wanted to treat them to the land of milk and honey. He wasn't the reason so few made it to Canaan, it was because of the poor choices the Israelites made and their bad attitudes that kept them from entering the place God had prepared for them. He provided them with everything necessary to make the trip: a guide during the day, manna to eat, clothes and shoes that did not wear, a guide at night and protection from harm but the Israelites still grumbled and complained. I can imagine the conversations that were had among them, "I am so sick of camping! I'm tired of this manna! I'm over my clothes and Egypt was so much better than this place!" What scares me though is knowing that I would have done some of the complaining. I would have been in the back of the line with my arms crossed, brow furrowed and sandaled foot tapping wondering aloud why we didn't take that short cut 39 1/2 years ago and wanting proof that this so-called "Promised Land" really existed. Show me the honey!
Thankfully God has not led me through a 40-year wilderness yet. I hope when I find myself there I will still praise His name, speak of His goodness and trust completely that He has my best interest in mind so that when He does take me to my Promised Land my heart will be full of joy and contentment not grumbling and complaining as I hear Him say, "Surprise! I've been waiting so long to give you all of this! Enjoy! I love you!"
May not be milk and honey but it's still yummy for dinner: Lasagna with bread sticks and salad.
Lasagna
1 pkg mild Italian sausage (about 1 1/4 lb)
1 large jar spaghetti sauce
1 (15 oz) container Ricotta cheese
1 (8 oz) pkg lasagna noodles
2 eggs, beaten
2 cups Mozzarella cheese
1/2 cup Parmesan cheese
Preheat oven to 350 degrees. Cook noodles according to package directions, drain and set aside. Remove sausage from casings and brown over medium-high heat then drain. Add sausage back to pan and combine with spaghetti sauce. In a large bowl combine Ricotta, Parmesan, 1 cup of Mozzarella and eggs. Place one cup of meat sauce on the bottom of a 9x13 baking dish then layer 1/3 (3) of the noodles on top then 1/2 of the cheese mixture. Repeat layers again then top with remaining 1/3 noodles and meat sauce. Cover with foil and bake 30 minutes. Remove foil sprinkle with remaining Mozzarella cheese and bake until cheese is melted. Allow to sit for 10 minutes before serving. Serve with salad and bread sticks.
Other times we have planned surprise trips for our kids to a park. All week long they might be asking to go to the park but as we are getting them up and ready to leave (without telling them of the surprise) they are grumbling about wanting to just stay home and play in the backyard. With the car ride full of bad attitudes we pull up to the park and question our decision to "treat" our kids. Once they realize where we are, they perk up and are then thankful. But to think they were asking to just stay home, to play in a boring, fenced in back yard when a kid utopia of open fields and huge playgrounds awaited them.
How often are we like children that try to guess our Heavenly Father's plans or question (while complaining about) the path's He has chosen for us? Today at Bible study Priscilla Shirer spoke about the Israelites being led through the wilderness on their way to the "Promised Land" when it occurred to me that God wanted them all to make it there. He wanted to treat them to the land of milk and honey. He wasn't the reason so few made it to Canaan, it was because of the poor choices the Israelites made and their bad attitudes that kept them from entering the place God had prepared for them. He provided them with everything necessary to make the trip: a guide during the day, manna to eat, clothes and shoes that did not wear, a guide at night and protection from harm but the Israelites still grumbled and complained. I can imagine the conversations that were had among them, "I am so sick of camping! I'm tired of this manna! I'm over my clothes and Egypt was so much better than this place!" What scares me though is knowing that I would have done some of the complaining. I would have been in the back of the line with my arms crossed, brow furrowed and sandaled foot tapping wondering aloud why we didn't take that short cut 39 1/2 years ago and wanting proof that this so-called "Promised Land" really existed. Show me the honey!
Thankfully God has not led me through a 40-year wilderness yet. I hope when I find myself there I will still praise His name, speak of His goodness and trust completely that He has my best interest in mind so that when He does take me to my Promised Land my heart will be full of joy and contentment not grumbling and complaining as I hear Him say, "Surprise! I've been waiting so long to give you all of this! Enjoy! I love you!"
May not be milk and honey but it's still yummy for dinner: Lasagna with bread sticks and salad.
Lasagna
1 pkg mild Italian sausage (about 1 1/4 lb)
1 large jar spaghetti sauce
1 (15 oz) container Ricotta cheese
1 (8 oz) pkg lasagna noodles
2 eggs, beaten
2 cups Mozzarella cheese
1/2 cup Parmesan cheese
Preheat oven to 350 degrees. Cook noodles according to package directions, drain and set aside. Remove sausage from casings and brown over medium-high heat then drain. Add sausage back to pan and combine with spaghetti sauce. In a large bowl combine Ricotta, Parmesan, 1 cup of Mozzarella and eggs. Place one cup of meat sauce on the bottom of a 9x13 baking dish then layer 1/3 (3) of the noodles on top then 1/2 of the cheese mixture. Repeat layers again then top with remaining 1/3 noodles and meat sauce. Cover with foil and bake 30 minutes. Remove foil sprinkle with remaining Mozzarella cheese and bake until cheese is melted. Allow to sit for 10 minutes before serving. Serve with salad and bread sticks.
Monday, October 5, 2009
Tears of Praise
This morning in the car while driving Easton to preschool tears started falling down my cheeks. Finley would not stop whining/crying over her shoes (those with daughters know EXACTLY what I mean) and it was driving me nuts. The more I told her to stop the louder she got. So in my attempt to distract her I put in a Hillsong CD and turned the volume way up. "Mighty To Save" came blasting through the speakers and my tears began to fall. What was intended to make Finley stop crying was the Lord' s intention to remind me that everyone needs compassion, love, forgiveness, kindness and mercy. As I belted out the words to the song I couldn't help but be moved to tears. What an awesome Savior we have that not only can he move mountains but he conquered the grave and His Holy Spirit resides in me!
Finley didn't stop crying in the car but when we got back home I picked her up out of her car seat, brought her inside then sat down and rocked her. With her sweet little cheek on my shoulder I rubbed her back and told her she was loved. She stopped crying instantly. That was all she needed. A little kindness, a little compassion, a little mercy. Things the Lord offers us abundantly. So Lord, "take me as you find me, all my fears and failures and fill my life" with all that is you.
A no fail dinner is what's on the menu tonight. Pot roast beef with garlic-thyme mashed potatoes and steamed green beans.
Pot Roast with Gravy
1 2-3 lb pot roast
1 onion, chopped
3 garlic cloves, cracked and peeled
5 sprigs of fresh thyme
salt and pepper
Gravy
2 tbsp butter
2 tbsp flour
1 1/2 cups liquid from crock pot
1/2 cup milk, warmed
Place onion, garlic and thyme in crock pot. Season roast with salt and pepper then place in crock pot on top of onions. Cook on low heat for 6-8 hours.
Remove roast from pot and place on serving dish. In small sauce pan melt 2 tbsp of butter then add 2 tbsp flour and mix well. Mixture will resemble course dough. Continue to cook flour mixture until light brown then add 1 1/2 cups of liquid from crock pot and whisk until completely blended. Add 1/2 cup of milk to gravy and blend. Serve with meat and potatoes.
Garlic-Thyme Mashed Potatoes
1 lb potatoes (red creamer or Yukon gold), washed and quartered
5 garlic cloves, peeled
3 sprigs fresh thyme
butter, milk, salt and pepper to taste
Boil potatoes in large saucepan of water WITH garlic and thyme. Once potatoes are tender drain but do not discard thyme or garlic. Place back in pot and remove thyme stems (not leaves). Mash with butter (1/4 cup) and milk (1/2 cup) then season with salt and pepper.
Finley didn't stop crying in the car but when we got back home I picked her up out of her car seat, brought her inside then sat down and rocked her. With her sweet little cheek on my shoulder I rubbed her back and told her she was loved. She stopped crying instantly. That was all she needed. A little kindness, a little compassion, a little mercy. Things the Lord offers us abundantly. So Lord, "take me as you find me, all my fears and failures and fill my life" with all that is you.
A no fail dinner is what's on the menu tonight. Pot roast beef with garlic-thyme mashed potatoes and steamed green beans.
Pot Roast with Gravy
1 2-3 lb pot roast
1 onion, chopped
3 garlic cloves, cracked and peeled
5 sprigs of fresh thyme
salt and pepper
Gravy
2 tbsp butter
2 tbsp flour
1 1/2 cups liquid from crock pot
1/2 cup milk, warmed
Place onion, garlic and thyme in crock pot. Season roast with salt and pepper then place in crock pot on top of onions. Cook on low heat for 6-8 hours.
Remove roast from pot and place on serving dish. In small sauce pan melt 2 tbsp of butter then add 2 tbsp flour and mix well. Mixture will resemble course dough. Continue to cook flour mixture until light brown then add 1 1/2 cups of liquid from crock pot and whisk until completely blended. Add 1/2 cup of milk to gravy and blend. Serve with meat and potatoes.
Garlic-Thyme Mashed Potatoes
1 lb potatoes (red creamer or Yukon gold), washed and quartered
5 garlic cloves, peeled
3 sprigs fresh thyme
butter, milk, salt and pepper to taste
Boil potatoes in large saucepan of water WITH garlic and thyme. Once potatoes are tender drain but do not discard thyme or garlic. Place back in pot and remove thyme stems (not leaves). Mash with butter (1/4 cup) and milk (1/2 cup) then season with salt and pepper.
Friday, October 2, 2009
Like Mother, Like Son...
Just a few days ago I blogged about pruning and my pruning venture when we lived in Jacksonville. Well, in my personal pruning process, the apple (aka Fisher) did not fall far from the ole tree. Little did I know just a couple days later I would be rereading the pruning blog with a new perspective.
Fisher had asked to go outside to play and assured me he would stay in the front yard as he was planning on "building a fort." No big deal. I'm hosting a baby shower at my house this weekend and figured whatever he constructed, I could easily deconstruct or at least relocate to the side and less visible area of our house. Not ten minutes later did he come in excited to show me his "fort." He took me by the hand and led me outside to the front yard and proudly showed me what he had built. Only he had not built anything. He had taken his hand saw and proceeded to hack away the branches to one of the philodendron plants we have strategically placed in out front yard. He had neatly piled the branches at the base of the plant and was using them as a "sofa". The plant looked hideous. It had been planted to disguise the ugly, green, electric box that sat on the property line of our yard and now the green monster was peering, through what branches were left, right at us!
I, trying not to overreact, explained to Fisher that he had not made a good choice and should not be cutting anything without adult supervision and permission. I also told him the plant had been placed there to hide the box and that he had now made the plant look ugly for the shower I was hosting this weekend(I know, I know). He apologized then asked if he was going to be arrested. I told him he had not broken the law and that it was "okay" since he had not done the hacking on purpose. He said, "Yes I did" to which I replied, "Well, not on purpose to be naughty." Together we picked up the amputated branches and carried them to the trash. As I stood there staring at the plant thinking, "Great. This is great. So much for curb appeal..." I was reminded that my pride was rearing it's ugly head again. I was more worried about the appearance of a plant than my son's creative attempt to be adventurous.
Later that afternoon Fisher asked if the reason I was hosting the baby shower this weekend was because we had a pretty house (bless his heart). I told him no, is was just that we lived in a convenient area for the ladies to attend. He said with a big grin, "Nah, I think it's because we now have the prettiest bush in our front yard." Thankfully, he is like his father too.
Both father and son enjoy chicken and rice for dinner and though I'm not making it tonight (going out to eat) it's what's on the menu for tomorrow.
Chicken and Yellow Rice
1 1/2 lbs of boneless, skinless chicken thighs
1 (10 oz) pkg yellow rice
salt and pepper
olive oil
1 qt chicken stock (in a box)
Heat oil in a large saucepan over medium high heat. Season chicken with salt and pepper then brown in hot oil on both sides. Add chicken stock, cover, reduce heat and simmer 45 minutes. Add rice (and water if necessary) to chicken and cook until rice has absorbed all liquid and is cooked. Serve with sweet peas and candied carrots (baby carrots cooked in butter, brown sugar and cinnamon until tender).
Fisher had asked to go outside to play and assured me he would stay in the front yard as he was planning on "building a fort." No big deal. I'm hosting a baby shower at my house this weekend and figured whatever he constructed, I could easily deconstruct or at least relocate to the side and less visible area of our house. Not ten minutes later did he come in excited to show me his "fort." He took me by the hand and led me outside to the front yard and proudly showed me what he had built. Only he had not built anything. He had taken his hand saw and proceeded to hack away the branches to one of the philodendron plants we have strategically placed in out front yard. He had neatly piled the branches at the base of the plant and was using them as a "sofa". The plant looked hideous. It had been planted to disguise the ugly, green, electric box that sat on the property line of our yard and now the green monster was peering, through what branches were left, right at us!
I, trying not to overreact, explained to Fisher that he had not made a good choice and should not be cutting anything without adult supervision and permission. I also told him the plant had been placed there to hide the box and that he had now made the plant look ugly for the shower I was hosting this weekend(I know, I know). He apologized then asked if he was going to be arrested. I told him he had not broken the law and that it was "okay" since he had not done the hacking on purpose. He said, "Yes I did" to which I replied, "Well, not on purpose to be naughty." Together we picked up the amputated branches and carried them to the trash. As I stood there staring at the plant thinking, "Great. This is great. So much for curb appeal..." I was reminded that my pride was rearing it's ugly head again. I was more worried about the appearance of a plant than my son's creative attempt to be adventurous.
Later that afternoon Fisher asked if the reason I was hosting the baby shower this weekend was because we had a pretty house (bless his heart). I told him no, is was just that we lived in a convenient area for the ladies to attend. He said with a big grin, "Nah, I think it's because we now have the prettiest bush in our front yard." Thankfully, he is like his father too.
Both father and son enjoy chicken and rice for dinner and though I'm not making it tonight (going out to eat) it's what's on the menu for tomorrow.
Chicken and Yellow Rice
1 1/2 lbs of boneless, skinless chicken thighs
1 (10 oz) pkg yellow rice
salt and pepper
olive oil
1 qt chicken stock (in a box)
Heat oil in a large saucepan over medium high heat. Season chicken with salt and pepper then brown in hot oil on both sides. Add chicken stock, cover, reduce heat and simmer 45 minutes. Add rice (and water if necessary) to chicken and cook until rice has absorbed all liquid and is cooked. Serve with sweet peas and candied carrots (baby carrots cooked in butter, brown sugar and cinnamon until tender).
Subscribe to:
Posts (Atom)
