Slow Cooker Lasagna

1 pound bulk italian sausage
1 onion, chopped
3 cans (15 oz each) italian style tomato sauce
2 tsp dried basil
1/2 tsp salt
2 cups shredded mozzarella cheese
1 container (15 oz) ricotta cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in skillet until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Spoon 1/4 of the sausage mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one fourth of the sausage mixture. Top with 5 broken noodles, remaining cheese mixture and one fourth of the sausage mixture. Top with remaining 5 broken noodles and remaining sausage mixture. Cover and cook on low heat 4-6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand 10 minutes or until cheese is melted.

Serves 8

Baked Salmon with Tomatoes, Spinach and Mushrooms

4 salmon fillets (4 oz each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup sun dried tomato dressing

Place salmon fillets, skin sides down, in 13x9 dish that has been sprayed with nonstick spray. Mix remaining ingredients until well blended; spoon over salmon. Bake at 375 for 20-25 minutes or until salmon flakes easily when tested with fork.

Serves 4

Cheesy Mashed Potatoes

2 pounds yukon gold potatoes, unpeeled and cubed
1/4 cup milk
2 oz velveeta, cut up
1 green onion, sliced

Place potatoes in large pan. Add enough water to completely cover potatoes. Bring to a boil. Reduce heat to med-low; simmer 15 minutes or until potatoes are tender. Drain potatoes; return to saucepan. Mash potatoes until light and fluffy, gradually adding milk alternately with the velveeta. Sprinkle with green onions.

Serves 8

Big Changes!!

Big changes in our house...We have worked really hard, we have prayed really hard...and now, I can quit my job and stay home to take care of my family full time.

God has truly blessed us for this to be able to happen right now. I've been wanting to do this for quite some time, but we had to pay off a few bills first. So, we did that. Then, John had to get comfortable with the idea. And he's there now. He occasionally has a bout of anxiety, but, I would imagine, that's normal.

It will be a pretty big change. We won't have the money to "play" as much as we did before. Don't get me wrong, we won't be poverty stricken...John has a great job that pays him well enough that we can pay our bills with ease and have a little extra. But we will have to be careful about what we spend our "extra" on.

Several people have told me that they are surprised I am quitting because I worked so hard during nursing school. I know they are just nicely trying to say, "You were crazy (really crazy) during school trying to make an A, why are you giving it up?" Well, I have a desire in my heart to be at home for my kids after school and cook my family dinner every night. I want to have dinner on the table when John gets home at 5:30 (I really should've been a wife and mother in the 1950s). I want to take my kids to school every day and pick them up. I want to drive them around to their activities (within reason, Katie!!). I want to do laundry! Yes, I said it. I want to scrub my kitchen floors with a toothbrush (see, I'm still crazy!). I want to actually be able to focus on my kids and John when they walk in the door. I truly want to know how their day was and I want to be able to hear them when they tell me. I don't want to be distracted by something else I need to take care of at work tomorrow or thinking I only have this many hours before I need to get to bed and I've got all these things to do.

I want my house to be a haven when John and the kids get home. I don't want them to dread coming home because it's chaos and I'm stressed (and you know, if Momma ain't happy, nobody's happy). And right now, I feel like that's what it is. I am not balancing work and home. I don't know how single parents do it. When John is traveling and I'm a single parent, physically and emotionally, it's more than I can take. And I know he'll be home at the end of the week. And I don't have to worry about money. Even if he's traveling, I still get his paycheck. Wow, single parents....you have my respect!

God has placed this desire on my heart. I haven't always had it. I have peace about this situation. And I KNOW that's from God, cause I'm a worrier through and through.

I am hoping to have a flex position at the hospital that allows me to work maybe one day a week. This way, I won't lose my skills as a nurse. I really like being a nurse. I love being able to make a difference in people's lives and enjoy the medical side of it also. It will also give us a little bit of play money (that makes John feel a little better). But, I can work when it's convenient for my family. And it'll get me out of the house occasionally.

Hope everyone has a merry Christmas! And remember Jesus. He is the reason for all the goodness in our lives and he gives the BEST gifts!

Slow Cooker Tex Mex Chicken

1 pound boneless skinless chicken breasts, cut into 1 inch wide strips
2 Tbsp taco seasoning mix
2 Tbsp flour
1 green bell pepper, cut into 1 inch wide strips
1 red bell pepper, cut into 1 inch wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded four cheese blend

Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid. Cook on low for 6-8 hours. Stir just before serving. Top with shredded cheese.

Lasagna

1 – 2 boxes lasagna noodles, uncooked
1-2 jars spaghetti sauce
2 pounds hamburger
1 pkg uncooked Italian sausage, liners removed
2 large container Ricotta cheese
3 (6oz each) pkgs sliced mozzarella cheese
Parmesan cheese
Dash Oregano, garlic powder, Salt , pepper

Mix sausage with hamburger meat (crumble as small as you can). Brown meat mix and drain fat really well. Use several paper towels to soak up as much of the grease as possible. Let this cool a little and then mix in the Ricotta cheese. Heat spaghetti sauce in saucepan. Mix in all the spices. Spray a 13x9 pan with cooking spray. Spread just a little sauce in the bottom of the pan. Place 1 layer of noodles in the pan. Next spread a layer of the meat/ricotta mixture. Place a layer of mozzarella strips over meat mix. Place another layer of noodles over mozzarella strips. Pour a generous portion of sauce over the noodles (don’t be stingy with the sauce, but don’t drown it either - the moisture from the sauce helps the noodles cook). Now start over again with the meat mix, then mozzarella, noodles, and sauce. To finish, the last layer should be noodles then sauce. Sprinkle heavily with Parmesan cheese. Bake at 350 for 45 minutes to 1 hour. Towards the end, make sure you watch closely because the noodles will burn and get crusty. If it looks bubbly and the cheese is melted then it is done. If you are using a smaller pan, then it will probably only need to cook about 30 minutes.

Every time I make this recipe I end up having to go back to the store to get more ingredients. I always have extra of something. By the time I’m done, I’ve quadrupled the recipe and I end up with 4 13x9 pans of lasagna. It freezes great.

serves: a lot!

Nilla Apple Crisp

8 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
1/2 cup firmly packed brown sugar
2 tsp ground cinnamon
1/3 cup old fashioned or quick cooking oats
1/4 cup cold butter
25 nilla wafers, crushed
1 1/2 cups thawed cool whip

Preheat oven to 350. Toss apples with 1/4 cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8 inch square baking dish. Combine oats, the remaining 1/4 cup brown sugar and 1 tsp cinnamon in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples. Bake 30-40 minutes or until apples are tender. Serve warm or cooled. Top with cool whip.

Serves 12

Southwestern White Chili

2 Tbsp italian dressing
1 pound boneless skinless chicken breasts, cut into bite size pieces
1 small onion, chopped
2 cans white beans, drained and rinsed
1 can chicken broth
1 can (4 oz) green chiles, undrained
1 tsp cumin
1 1/2 cups shredded four cheese blend
2 tsp chopped cilantro

Heat dressing in pot. Add chicken and onions; cook 7 minutes or until chicken is cooked through, stirring occasionally. Stir in beans, broth, chilies, and cumin. Bring to a boil. Reduce heat to med-low and simmer for 10 minutes; stirring occasionally. Serve topped with cheese and cilantro.

Serves 6

Chile Caribbean Shrimp Skewers

1 1/2 tsp olive oil
2 Tbsp minced onion
1 clove garlic, minced
1 tsp lime zest
3 Tbsp fresh lime juice
1 1/2 tsp dried cilantro
3/4 tsp crushed red pepper flakes
1/4 tsp salt
36 large shrimp, peeled and deveined, tails off (about 1 pound)

Heat oil in skillet. Add onion and garlic; saute 3 minutes or until onion is tender. Add lime zest, lime juice, cilantro, red pepper flakes and salt. Mix. Add shrimp and cook until shrimp are tender and pink.

Serves 4

Vegetable Frittata

4 eggs
1/4 cup milk
1 Tbsp fresh parsley
1/4 tsp salt
1/4 tsp red pepper sauce
1 Tbsp olive oil
1 cup broccoli florets
1 carrot, shredded (1/2 cup)
1 onion, chopped (1/2 cup)
1 cup shredded cheddar cheese (4 oz)
1 Tbsp grated parmesan cheese

Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside. Heat oil in skillet. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until veggies are crisp-tender. Pour egg mix over veggies. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center.

Serves 4

Triple Tomato Soup

1 onion, sliced
1 Tbsp butter
1 can (28 oz) whole tomatoes
3/4 cup dried tomatoes (not oil packed)
3 oz can of tomato paste
1 can chicken broth
1/2 cup chopped celery (1 stalk)
2 Tbsp parsley
2-3 tsp lime juice

In large pot, cook onion in hot butter, covered, on med-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, cover remaining dried tomatoes with water. Microwave on high for 1 minute. Cool. Drain. Snip into pieces and set aside. In a blender, blend half of the tomato mix at a time until smooth. Return to saucepan; add lime juice and heat through. Top with a dollop of sour cream, snipped dried tomatoes and additional parsley.

Serves 4

Creamy Veggies

1 pkg (16 oz) frozen mixed vegetables (california mix)
4 oz velveeta, cut into cubes
4 oz cream cheese, cut into cubes

Layer ingredients in 1 1/2 quart microwaveable dish; cover. Microwave for 12-15 minutes, stirring every 3 minutes, or until everything is heated through and cheeses are melted.

Serves 5

Burgundy Beef Stew

6 slices bacon, cut into 1 inch pieces
2 pounds beef stew meat, cut into 1 inch pieces
1/2 cup all purpose flour
1 1/2 cups beef broth
1/2 dried thyme leaves
1 1/4 tsp salt
1 tsp beef bouillon granules
1/4 tsp pepper
1 clove garlic, finely minced
1 bay leaf
2 Tbsp butter
8 oz sliced fresh mushrooms
4 onions, sliced
Hot cooked egg noodles

In dutch oven, cook bacon until crisp; remove bacon with slotted spoon and refrigerate. Coat beef with flour. Cook in bacon drippings, stirring frequently until brown. Drain excess fat. Return meat to pot and add beef broth and just enough water to cover beef. Stir in thyme, salt, bouillon, pepper, garlic, and bay leaf. Heat to boiling; reduce heat. Cover; simmer about 1 1/2 hours or until beef is tender. In skillet, melt butter. Cook mushrooms and onions in butter, stirring frequently, until onions are tender. Stir mushroom mixture and bacon into stew. Cover, simmer 10 minutes. Remove bay leaf. Serve over hot cooked egg noodles.

Serves 8

Slow Cooker Hungarian Beef Stew

2 pounds stew meat
6 unpeeled small red potatoes, cut into 3/4 inch pieces
1 cup frozen small whole onions, thawed
1/4 cup all purpose flour
1 Tbsp paprika
1/2 tsp season salt
1/4 tsp caraway seed
1 can beef broth
1 1/2 cups frozen sweet peas, thawed
1/2 cup sour cream

Spray slow cooker with nonstick cooking spray. Add beef, potatoes, onions, flour, paprika, season salt, and caraway see to cooker; toss until well mixed. Stir in broth. Cover; cook on low for 7-8 hours. Stir in peas and sour cream. Cover; cook on low for 15-30 minutes or until peas are tender and all is warmed through.

Serves 6

Squash Casserole

2 pounds yellow squash, chopped
4 oz butter, cut into cubes
1 small onion, grated
1/2 cup bread crumbs
2 Tbsp half and half
1 tsp sugar
Salt and Pepper

Preheat oven to 350. In a large pot of boiling salted water, cook the squash until fork tender, about 8 minutes; drain. In a bowl, combine the squash, butter, onion, 1/4 cup bread crumbs, the half and half and sugar; season with salt and pepper. Spoon the mixture into a greased 9x11 dish and sprinkle with the remaining 1/4 cup bread crumbs. Bake until golden, 35-40 minutes.

Serves 6

Mediterranean Shrimp

12 oz linguine
1 Tbsp olive oil
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 zucchini, cut into 1/4 inch pieces
1 yellow squash, cut into 1/4 inch pieces
1/4 tsp red pepper flakes
1 pound large shrimp, peeled and deveined
2 plum tomatoes, coarsely chopped
1 1/2 cups marinara sauce, heated

Cook linguine as directed on pkg. Meanwhile, heat oil in large skillet. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Add zucchini, squash, and red pepper flakes. Cook for 3 minutes. Add shrimp to skillet and cook until uniformly pink. Add tomatoes to skillet along with marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.

Serves 6

Sausage Peppers and Pasta

4 oz rigatoni
7 oz frozen broccoli florets
1/2 pound hot italian sausage
1 small red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
3/4 cup marinara sauce, heated

Cook pasta in boiling water. Add broccoli for the last 5 minutes of the pasta's boiling time. Drain; transfer to a serving bowl. Meanwhile, heat a large skillet over medium heat. Remove sausage from its casing and crumble into pan. Cook for 5 minutes or until no longer pink. Remove from skillet and drain off excess fat. Return to heat and add peppers to skillet and cook for 3-4 minutes. Add sausage, peppers and marinara sauce to serving bowl with pasta and broccoli. Toss.

Serves 2

Hot Artichoke Dip

1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
4 medium green onions, chopped
1 can artichoke hearts, cut into small pieces
Wheat Thins

In ungreased 1 quart microwaveable dish, mix all ingredients except crackers. Cover tightly; microwave for 3-4 minutes, stirring after 2, until hot. Serve warm with crackers.

Chicken, Squash, and Cornbread Casserole

6 cups thinly sliced yellow squash
1 cup shredded carrot
8 oz sliced baby bella mushrooms
1 onion, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
3 cups crumbled cornbread
3 cups shredded Cheddar cheese
1 can chicken broth
1 can cream of chicken soup
1 (8 oz) container sour cream
1 cup crumbled biscuits
2 large eggs
2 tsp Cavender's seasoning
1 tsp thyme
1/2 tsp salt

In large pot, combine squash, carrot, mushrooms, onion, and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well. Preheat oven to 350. Lightly grease a 3 quart casserole. In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, cavender's, thyme, and salt. Spoon mixture into prepared casserole. Bake 45 minutes to one hour or until center is set. Sprinkle evenly with remaining cheese. Bake 10 minutes more or until cheese is melted. Serve immediately.

Serves 10

Spicy Skillet Chicken

1-2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
1 Tbsp vegetable oil
1 can black beans, drained and rinsed
1 can mexicorn, undrained
1/3 cup Salsa
2 cups hot cooked rice

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes, turning once, until juice of chicken is clear. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3-5 minutes or until vegetables are hot. Serve over rice.

Serves 4

Beef, Blue Cheese and Spinach Quesadillas

1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito size wheat flour tortillas
4 oz blue cheese, crumbled (if this is too strong of a flavor, try mixing it with cotija crumbles)
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

Stir together beef and taco sauce in bowl. Lay 2 tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of the cheese, spinach and red pepper flakes; top each with a remaining tortilla. Place in oven on low broil until brown sports form on tortillas, about 3-5 minutes. 

Serves 8

Slow Cooker Meatball Stone Soup

1 bag (16 oz) frozen cooked italian style meatballs
2 cans beef broth
2 cans diced tomatoes with italian herbs, undrained
1 potato, chopped
1 onion, chopped
1/4 tsp garlic pepper blend
1 bag (16 oz) frozen mixed vegetables

In large slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion, and garlic pepper blend. Cover; cook on low heat setting 9-11 hours or until vegetables are tender. Stir in frozen mixed vegetables. Cover; cook on high heat setting for one hour.

Serves 6

Beef Parmesan

4 frozen ground beef patties (1 pound)
2 large tomatoes, chopped
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups hot cooked pasta

Preheat broiler. Place patties in single layer on broiler pan. Broil 5 minutes. Turn patties over; top with remaining ingredients except pasta. Broil an additional 3-5 minutes or until burgers are cooked through and cheese is melted. Serve with pasta.

Serves 4

Slow Cooker Beef Tortellini Soup

1 pound beef stew meat
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 tsp sugar
1 can diced tomatoes, undrained
2 cans beef broth
1 tsp basil
2 cups frozen cheese filled tortellini
1 cup frozen cut green beans

In slow cooker, place beef, onion, carrot, celery, garlic, sugar, tomatoes, and beef broth. Cover; cook on low for 8-9 hours. Stir in basil, frozen tortellini and green beans. Increase heat to high. Cover and cook 25-30 minutes or until beans are tender.

Slow Cooker Spicy Chicken and Sausage Soup

20 oz boneless skinless chicken breasts, cubed
1 can diced tomatoes, undrained
1 can chicken broth
1 cup water
1/2 tsp red pepper sauce
1 pound cooked kielbasa, sliced
1 green bell pepper, chopped
1 onion, chopped
1/2 cup uncooked instant white rice
8 oz frozen fully cooked, deveined shrimp with tail off

In slow cooker, mix chicken, tomatoes, broth, water and red pepper sauce. Cover and cook on low heat for 8-10 hours. Stir in kielbasa, bell pepper, onion, rice and shrimp. Increase heat to high. Cover and cook 10-15 minutes until rice is tender and sausage and shrimp are warmed through.

Serves 6-8

Pasta Primavera

8 oz rotini pasta, uncooked
16 oz frozen vegetable blend of your preference
8 oz Velveeta, cubed
1/2 tsp garlic powder
1/4 tsp black pepper

Cook pasta as directed on package; adding vegetable blend for the last 7 minutes of the pasta cooking time. Drain pasta mix and return to saucepan. Add velveeta and seasonings; mix well. Cook on low heat until cheese is melted, stirring frequently.

Serves 6

Potaotes Under Creamy Chicken

1/2 cup milk
1 can cream of chicken soup
1 1/2 cups diced cooked chicken (about 1/2 pound)
1 pkg (10 oz) frozen chopped broccoli
2 cups diced tomatoes (from 28 oz can), drained
1 1/2 cups hot water
1/2 cup milk
2 Tbsp butter
1 pouch instant mashed potatoes, roasted garlic flavor

Heat 1/2 cup milk and soup to boiling in saucepan, stirring frequently. Stir in chicken and broccoli. Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes. Heat hot water, 1/2 cup milk and butter to a rapid boil in another saucepan. Remove from heat. Stir in 1 pouch potatoes and seasoning just until moistened. Let stand about 1 minutes. Whip with fork until smooth. Serve chicken mixture over potatoes.

Serves 4

Asian Pork and Vegetable Stir Fry

1/2 cup uncooked instant brown rice
1 cup water
1 boneless pork loin chop, cut into thin bite size strips
2 cups sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 tsp garlic powder
1 can (18.5 oz) Progresso Light homestyle vegetable and rice soup
1 Tbsp stir fry sauce

In saucepan, cook rice in water as directed on package, omitting butter. Meanwhile, in 12 inch nonstick skillet, place pork, mushrooms, and onion; sprinkle with garlic powder. Cook over high heat 4-6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir fry sauce; hate to boiling. Cook over high heat 5-7 minutes, stirring occasionally. Serve pork mixture over rice.

Serves 3

Vegetable Fajitas

3 cloves garlic, finely chopped
2 Tbsp lime juice
2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/8 tsp cayenne
1 Tbsp corn oil
1/2 medium red onion, thinly sliced
8 oz sliced mushrooms
2 medium carrots, peeled and cut into matchsticks
2 medium zucchini, cut into matchsticks
1 large red pepper, cut into 1/4 inch strips
8 (6 inch) corn tortillas
1/2 cup shredded cheddar cheese
1/2 cup sour cream

In a bowl, mix garlic, juice, cumin, chili powder, salt, and cayenne; set aside. Heat oil in 12 inch skillet over med-high heat. Add onion and mushrooms; saute 3 minutes. Add carrots, zucchini and red pepper; cook 5 minutes. Stir in garlic mixture; cook 2 minutes, until vegetables are tender. Heat tortillas. Spoon 1/2 cup vegetable mix in each tortilla and top with cheese and sour cream.

Serves 4

Christopher's first day of school

This one will be much shorter than Katie's. Christopher doesn't share quite as freely. His first day was "good". We couldn't get more out of him than that. We had to ask VERY specific questions and still got just one word answers. He is growing into a little man and already communicating like one.

A few things God highlighted for me about Christopher this summer was if it is on TV, he remembers it, but if we have a face to face conversation, he may not only not remember what it was about, but he may not even remember it happening. He likes to read, but doesn't want to admit it, and they have to be the right books. The 39 Clues...really good according to Christopher, I haven't read them yet. He actually was counting down the days until the next book in the series came out. He is growing up, and most of the time, he will do his chores without complaining or being told! He is very compassionate and loves animals. He is still a momma's boy :) ! And even though he is still a momma's boy, every day I can see what a huge influence John has on him. I see him looking to John to see how to react in certain situations and if John isn't with us, he will talk about what daddy would do if he was here (and he is almost always right!). We still see him as a baby and he shocks us sometimes with little nuggets of information that he has learned that make us see him for the big boy he is. For example, one day he was telling us about Pocahantes and who she married and how the Disney movie was wrong. And last year, he flipped out because John rented the movie "The Golden Compass". He was very upset, almost on the verge of tears, and he stood up to John and asked him why he would rent that movie cause the person who wrote it didn't believe in God...and he didn't want to watch it because of that. He was very respectful when he was talking to John about it too.

I only got to meet one of the two teachers that he has. She was very very sweet. Katie was a little upset that he didn't get the teacher she had for 4th grade because "he was the best teacher ever". But as I was praying for Christopher and his 4th grade teachers (before we knew who they were), God showed me that the teacher Katie had was not the teacher for Christopher. He was a great teacher, but God had someone else in mind for my baby. God also has shown me that this is going to be a year of growth for Christopher. Now, I don't know if it will be growth out of triumph or tragedy (hoping for triumph), but I really feel like God is telling me that Christopher will be asking more questions and understanding more about God and his relationship with Him. I'm praying I have the right answers when those questions are directed at me.

Even though, he wouldn't give me very many details...I know he had a good day and already likes 4th grade.

Katie's first day of school

Sometimes, I don't remember to pray for things until I'm knee deep in it. This year, however, I started praying for the kids teachers about a month before school started. It was kind of hard to know what to pray for, but God began showing me things in my kids that helped direct my prayers. For example, Katie is very organized (see below) and loves to read. She loves to learn, she doesn't just do her homework to get it done, she wants to understand it and get it right because she understands it. She also wants to be treated like an adult, she wants respect and responsibility and will work to obtain both. She can be quite impatient, intolerant of drama (except her own- which actually is very little) and believes that if you say you are going to do something you should do it and do it in a timely manner and if you don't, she has difficulty seeing the circumstances that prevented you from doing it that way. She often sees things in black and white, fact or fiction - she doesn't like gray areas. She believes that if someone tells you something in confidence it should stay that way. She does not like to be first, or last, or worst of all, LATE. Of course, I knew these things about her already, but God seemed to highlight them for me this summer. That helped me pray for teachers that would help her grow in her areas of weakness and also use her strengths in a positive way. And because I know so many teachers personally, I always prayed for their life outside the school too. We all know that our personal life affects the job we do, no matter what job it is.

Katie had a great first day of junior high (8th grade). According to her, it was an "amazingly wonderful amazing" first day. She likes all of her teachers so far. There was only one she was unsure of before the school year started. She had heard some scary things about her. But Katie said she is very happy with her and the way she organizes her class and the work they have to do. And if you really know Katie, you can win her over with superior organizational tactics.

Every year since 4th grade, we hear some scary things about one of the teachers that she gets. But they have ALWAYS turned out to be her favorite teachers overall. I've never told her what people say about those teachers. I don't want her opinion of them to be influenced by others and their experiences. That's not fair to her or the teacher. But she's growing up now (sniffle sniffle) and she has her own social circles and I can't always filter the details she gets. So this year she heard with her own ears (or her own eyes, cause I'm sure the conversation was via text) about a few other people's issues and their opinions regarding this teacher. It made her pretty anxious about it. But God is good and He turned that into a teachable moment. We talked about peer pressure and how letting her friend's opinions influence the way she thought about a person was peer pressure too. And I told her about all the teacher's she has had that were "horrible" according to someone else, but they were her favorites. I think that really helped her get it.

I had a truck full of girls last night cause I was driving the youth from the wood to the fort (hee hee that's funny). I got to listen to them all talk about their day and the things they liked or didn't. And this is what they said was the best thing about junior high "You get to sit wherever you want at lunch and when you are done you get to get up and go outside" (that was said in a voice filled with amazement). They all talked about how they had so much more freedom now (apart from the lunchroom they couldn't give me any examples, it was just a "feeling" they said). We have talked about now, that when you are given more freedom, along with that comes more responsibility. They may not realize what that means yet, but the seed has been planted.

Thank you God for a beautiful start to the junior high experience, for me and Katie!

Chicken Taco Salad

1 pound chicken, cut into strips
1/4 cup Ranch dressing
1/4 cup salsa
8 cups mixed greens
1 1/2 cups coarsely crushed tortilla chips
1/2 cup mexican style shredded cheese

Cook chicken. Combine chicken, dressing, and salsa in skillet. Reduce heat and simmer for 2 minutes. Place 2 cups of greens on 4 plates. Top with chicken mix, then cheese, then chips. Serve warm.

Serves 4

Savory Rice Pilaf

1 onion, chopped
2 Tbsp butter
1 can chicken broth
1 can sliced mushrooms, undrained
1 cup frozen peas
2 cups minute rice, uncooked

Cook and stir onion in butter. Add mushrooms, broth and peas; stir. Bring to a boil. Stir in rice; cover and remove from heat. Let stand for 5 minutes or until rice is cooked.

Serves 4

Nut and Fruit Breakfast Bites

1/3 cup butter, softened
1/3 cup sugar
1/4 cup honey
1/2 tsp cinnamon
1 1/4 cup dried mixed fruit
1 3/4 cup uncooked old fashioned oats, coarsely crushed
1 cup uncooked quick oats
1/4 cup chopped walnuts

Combine butter, sugar and honey in saucepan. Cook, stirring constantly, until mix comes to a boil. Boil for one minute. Remove from heat and stir in rest. Press mix into bottom of 9 inch dish coated with spray. Allow to cool and then cut. Store covered in the refrigerator.

Serves 16 

Velveeta Spinach Dip

1 pound Velveeta, cut up
1 can rotel, undrained
1 pkg (10 oz) frozen chopped spinach, thawed and well drained

Mix velveeta and rotel in microwaveable bowl. Microwave until velveeta is completely melted, stirring every few minutes. Add spinach; stir. Microwave an additional 2 minutes or until heated through. Serve with tortilla chips, wheat thins, or large cut fresh veggies.

Serves 24

Candy Bar Cookie Squares

1 package yellow cake mix
1/2 cup packed brown sugar
2 eggs
1/2 cup butter, melted
3 snickers candy bars (2 oz each), chopped

In a large mixing bowl, combine the cake mix, brown sugar, eggs and butter. Beat on low speed for 2 minutes. Scrape bowl occasionally. Stir in chopped candy. Spread into an ungreased 13x9 pan. Bake at t350 for 25-30 minutes or until a toothpick comes out clean. Cut into squares.

Makes 2 Dozen

Broccoli Au Gratin

1 pkg (16 oz) frozen chopped broccoli
1 can cream of chicken soup
1/2 cup shredded cheddar cheese
1/3 cup Ritz crackers, crushed

Cook broccoli according to package directions; drain. Stir in the soup and cheese. Transfer to a greased 1 1/2 quart baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350 for 15-20 minutes or until heated through.

Serves 4

Spicy Zucchini Quesadillas

Serves 4

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened and divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inch)
8 oz shredded pepper jack cheese

In a skillet, saute onion and red pepper in 1 tsp butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat. Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup of cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over. Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Mediterranean Baked Fish

Serves 4

1 pound frozen cod fillets, thawed
2 zucchini, sliced
1 can stewed tomatoes, drained
1/4 cup sundried tomato vinaigrette dressing
1/2 cup crumbled feta cheese with lemon, garlic, and oregano

Preheat oven to 400. Cut fish into 4 equal pieces. Mix zucchini and tomatoes in 9 inch square baking dish; top with fish. Spoon 1 Tbsp of dressing over each piece of fish. Bake 15 minutes. Sprinkle with cheese. Bake 8-12 minutes or until fish flakes easily with fork.

Pasta Salad

Serves 4

2 cups rotini pasta, uncooked
2 cups broccoli florets
1 cup cherry tomatoes, halved
1/4 cup pitted ripe olive sliced
1/3 cup Italian dressing
1/4 cup grated Parmesan cheese

Cook pasta. Add broccoli to pasta during the last 2 minutes; drain. Put all ingredients in a bowl and mix lightly. Cover and refrigerate until chilled.

Warm Broccoli Cheese Dip

2 jars (8 oz each) process cheese sauce
1 can cream of chicken soup
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1/2 pound fresh mushrooms, chopped
2 Tbsp chopped seeded jalapeno pepper
Assorted fresh vegetables and wheat thin crackers

In slow cooker, combine the cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms, and jalapeno. Cover and cook on low for 2 hours or until heated through. Serve with vegetables or crackers.

Cheesy Green Bean Casserole

Serves 10

2 cans cut green beans, drained
2 cups diced fully cooked ham
2 can condensed cream of celery soup
1/2 cup mayo
2 tsp dijon mustard
2 cups (8 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup dry bread crumbs
2 Tbsp butter, melted

In an ungreased 13x9 pan, layer the green beans and ham. Combine the soup, mayo and mustard; pour over ham. Sprinkle with cheeses. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350 for 25-30 minutes or until heated through and cheese is melted.

Cheesy Scalloped Potatoes

Serves 12

2 pounds red potatoes, thinly sliced
2 onions, sliced, separated into rings
3 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp black pepper
dash cayenne pepper
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese

Preheat oven to 375. Place potatoes and onions in large pot. Add enough cold water to cover vegetables. Bring to boil and cook for 8-10 minutes or until vegetables are tender. Meanwhile, melt butter in saucepan. Add flour, salt, black pepper and cayenne pepper; mix well. Cook and stir 1 minute. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 minutes or until thickened, stirring constantly. Stir in cheese. Reduce heat to low; cook 1 minute or until cheese is melted, stirring constantly. Drain vegetable mixture; spoon half of it into a greased 13x9 pan. Cover with half of the cheese sauce. Repeat layers. Cover with foil. Bake 45 minutes or until heated through, removing the foil after 30 minutes.

Grilled Roast Beef Sandwiches

Serves 4

1 medium onion, sliced
1 green bell pepper, sliced
1/2 pound fresh mushrooms, sliced
2-3 cloves garlic, minced
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
8 slices sourdough bread
8 slices deli roast beef
16 slices swiss cheese
1/2 cup butter, softened

In large skillet, saute onion, bell pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef, and a fourth of the vegetable mixture. Top with the remaining cheese and bread. Butter outsides of bread. On a hot griddle, toast sandwiches for 3-4 minutes on each side or until golden brown.

Chicken Delight

2 1/2 to 3 cups cooked chicken, cut into bite size pieces
2 cups cooked wide egg noodles
2 Tbsp butter
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 can cream of mushroom soup
1 cup sour cream
1/4 cup milk
1 cup shredded cheddar cheese

Brown onion and bell pepper in butter. Combine all ingredients except parsley flakes and cheese. Spray 13x9 pan with nonstick spray. Pour casserole mixture into dish. Top with parsley and cheese. Bake at 350 for about 30 minutes.

Hash Brown Quiche

2 Tbsp oil
2 cups frozen shredded hash brown potatoes
1/3 cup sliced green onions
6 eggs, lightly beaten
2.1 oz microwaveable bacon, cooked and crumbled
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese
1 tomato, chopped

Heat oil in skillet. Add potatoes and green onions. Cook 8-10 minutes. Spread potatoes to evenly cover bottom of skillet. Mix eggs, bacon, salt and pepper in small bowl. Pour egg mix evenly over potatoes. Reduce heat to low; cover. Cook 10 minutes till eggs are set. Sprinkle with cheese and tomato. Cover and cook 3-4 minutes.

Zesty Shrimp and Pasta

Serves 6

1 pound cleaned large shrimp
3/4 cup italian salad dressing
2 cups sliced mushrooms
1 onion, thinly sliced
1 can (14 oz) artichoke hearts, drained and cut in halves
1 Tbsp parsley
1 pkg (9 oz) refrigerated pasta, any variety, cooked as directed on package
1/4 cup grated Parmesan cheese

Cook and stir shrimp in 1/2 cup dressing for 2 minutes. Add mushrooms, onion, artichokes, and parsley. Continue cooking till shrimp turn pink and veggies are tender. Toss with hot cooked pasta and remaining 1/4 cup dressing. Sprinkle with parmesan.

I forgot to take pictures!

We took the new camper out for our first camping trip this weekend. Packing is so easy now! All the necessities stay in the camper (toothbrushes, soaps, dishes, non perishable food, even our clothes). Beds will stay made. The only thing I have to do to hit the road is stock the fridge with the perishable food stuff. takes about 15 minutes max. It's so great and very little stress on me. The stress and work of camping is what made me dislike it in the first place. Camping was not relaxing for me, it was a pain in my behind. But now (insert a chorus of angels singing), no stress - at least not till we get to the campsite.......

John and I don't always get along on road trips. He is, under normal circumstances, the easy going one, no stress, no worries,...I, on the other hand, worry about everything, stress about everything, and need order and routines and lists, I like lists. We switch personalities, though, when we are traveling. He gets so stressed that I'm pretty sure at any moment his head is going to spin right off his head and go flying into outer space. I don't think I ever get that bad, he might think differently though. Backing this new 30 foot trailer into the campsite proved to be a little bit difficult. We reserved a spot online and it was a good spot, but online they don't show you the little curves of the driveway. We got a crooked spot, not really crooked, but just enough to make it difficult for us. And they lined the camper driveway with trees so that made it even more difficult cause we HAD to keep the truck on the driveway as we backed the camper up. A nice old guy that was camping near us came and helped us navigate the camper backward. We even let him give it a try. We felt better when he said the layout of the driveway and trees wasn't any good and he had a hard time with his efforts.

So, the camper is parked, the jacks are down, its all leveled, and the slideout is out - that took about 15 or 20 minutes. That's it, we're done. We are camping! It was too hot to stay outside unless you were in the lake. I don't swim in the lake (most everyone knows my snake story...and if you don't, it's not something i can tell, i have to act it out). So the kids and John are off to swim and I'll just soak up the AC for a bit. That was the weekend. We grilled outside and washed dishes inside! That was real nice. Christopher and I both started and finished a book and read a gazillion magazines. Katie and John brought books that were bigger than the dictionary, so they didn't finish theirs.

To pack up, all we did was sweep the inside and pull the slideout in. Again, no stress! Even the moment we were dreading most wasn't bad - the emptying of the gray and black water tanks. We were scared and grossed out before we started. But it was SO easy and neither one of us vomited or were splashed with yuck!

I forgot to take pictures this time. Not sure where we are going next, but I'm ready and I'll take pictures then.

Turkey and Bacon Club Salad

Serves 4

1 bag (8 oz) mixed salad greens
8 slices oven roasted turkey breast strips
1 tomato, chopped
1/2 cup bacon bits
1 cup cheddar cheese, shredded
1/2 cup creamy poppyseed dressing

Place greens in bowl. Top with everything else.

Lemony Orange Blend

Serves 8

1 tub Country Time Lemonade sugar free drink mix (from the tower of tubs)
4 cups cold water
4 cups orange juice

Pour all into pitcher and stir.

Mixed Berry Grunt

Serves 8

Berries:
3 cups strawberries, hulled and halved
1 cup blueberries
1 cup raspberries
1 cup sugar
1/2 cup orange juice concentrate
2 tsp orange zest

Dumplings:
1 cup all purpose flour
1/4 cup sugar
2 tsp orange zest
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
2 Tbsp butter

In a 9 inch covered skillet, mix together strawberries, blueberries, raspberries, sugar, orange juice concentrate and orange zest. Simmer, uncovered, for 3 minutes. In a large bowl, mix together flour, sugar, orange zest, baking powder, baking soda and salt. Stir in buttermilk. Melt butter and stir into mixture just until a loose dough forms. Drop dough over berries in skillet in dumpling shapes. Cover and simmer over medium low heat for 20 minutes without lifting cover.

Chicken Fajita Skillet

Serves 6

1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 tsp chili powder
1/4 tsp salt
2 cups (8 oz) elbow macaroni, uncooked ( or whatever smaller pasta you have on hand)
2 cups coarsely chopped mixed red and green peppers
1 medium onion, finely chopped
8 oz velveeta light, cut up

Cook chicken and seasonings in large nonstick skillet on med-high heat for 5-7 minutes or until chicken is cooked through, stirring occasionally. Stir in 2 1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium low, simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes. Add velveeta; cook until melted, stirring frequently.

Scalloped Potatoes and Ham

Serves 8

2 pounds red potatoes, cut into 1/4” thick slices
8 oz fat free sour cream
6 oz Velveeta light, cubed
4 oz chopped smoked ham
2 green onions, sliced
1/4 cup grated parmesan cheese

Preheat oven to 350. Spray 13x9 pan with cooking spray. Place potatoes in large saucepan; cover with water. Bring to a boil on high heat. Reduce heat to low; cover. Simmer 10-12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash with potato masher until smooth. Add velveeta, ham, and onions. Mix lightly. Add remaining potato slices; stir gently. Spoon into prepared baking dish; sprinkle with parmesan cheese. Bake 30 minutes or until heated through.

Breakfast Bake

Serves 12

12 slices white bread, crusts trimmed
12 slices bacon, crisply cooked and crumbled
2 cans (4 oz each) sliced mushrooms, drained
4 green onions, sliced
1 pound Velveeta light, cut up
9 eggs
3 cups milk

Place 6 of the bread slices in bottom of greased 13x9 pan; top with bacon, mushrooms, onions, and cheese. Cover with remaining 6 bread slices. Beat eggs and milk with wire whisk in large bowl until well blended; pour over bread. Refrigerate at least 1 hour or overnight. Bake at 350 for 50 minutes to 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes before serving.