This weekend is going to be nuts! We have lots of work to do on the fence so that is our main goal, but we also have 9 people coming in for the weekend (5 of which are staying with us). We’re going to have a par-tay tonight to celebrate Cinco de Mayo (yesh, we’re a day late, but better late than never!) and then celebrate putting up the fence together (think: barn raising from the good ol’ days).
So with that said, here’s recap on meals this week:
1. Heat oven to 350 degrees. Wash potatoes, pierce them several times with fork, roll in canola oil and sprinkle kosher salt on top. Bake for 1 hour.
2. Cook ground turkey over medium high heat until browned. Add spice mix and water, allow to boil then immediately turn to simmer until all liquid is absorbed. Mix in black beans until just heated through.
3. Cut potatoes open and layer on the toppings!
1 lb boneless, skinless chicken breast
1 (12oz) bottle your favorite BBQ sauce (we use Corky’s or Rendevzous)
1/2 head cabbage, shredded
1/2 cup Olive Oil Mayo
2 tbsp Claussen Pickle Juice
8 whole wheat wraps
extra bbq sauce if desired
1. Place chicken (frozen or fresh) in bottom of crock pot and cover with BBQ sauce. Set to low heat and cook for 6-7 hours. Remove chicken from crock pot shred with two forks then place back into crock pot to soak up the bbq juices. Let sit 1 hour.
2. Meanwhile, combine shredded cabbage, Mayo and pickle juice. Lightly salt and pepper if desired. Place in fridge to let chill for 1 hour.
3. Using the wrap as your base, layer shredded chicken, coleslaw and bbq sauce, then roll up and enjoy!
2 cups brown rice
4 cups water
1 (16oz) package kielbasa (smoked sausage), cut into 1/4” slices
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 (15oz) can dark red kidney beans, drained
1 (16oz) can no-salt-added diced tomatoes
½ tsp oregano
½ tsp cumin
1 tsp Worcestershire
1 tsp Cajun seasoning
2 bay leaves
¼ tsp dried sage
½ tsp pepper
½ tsp thyme
salt to taste
1. Cook 2 cups rice and 4 cups water in medium saucepan (or ricecooker).
2. In large skillet or dutch oven over low heat, cook sausage for five minutes. Stir in onion, green pepper, and garlic; sauté until tender. Pour in beans, tomatoes, and seasonings. Simmer uncovered for 20 minutes.
3. Mix rice into bean mixture then serve
Recipe by my mom, Pam M.
Pizza Bites (c’mon, these are adorable aren’t they? Just French bread with pizza sauce, turkey pepperoni and a bit of soy cheese melted on top)
Olivia’s Cinnamon-Sugar Doughnut Muffins… the only thing I changed was using almond milk for regular and Splenda for sugar. Delish! 🙂
Totally unrelated, but I want to share anyway… earlier this week I was approached by one of the elders at our church and he told me that he had been watching me and saw that I had a heart for service and he admired my work with the teens and went on for a bit about how he respected me, etc… and then he asked if I would consider being the new Children’s Minister. I was blushing and tearing up so much that I hardly had the words to tell him just how much his kind words touched me. It’s amazing how much we under estimate the power of encouraging words. I eventually managed to let him know how honored I was that I had been sought out for the position, but that working as the Children’s Minister (ages: birth-6th grade) would mean that I would have to give up my work with the teens. And I just can’t do that to my girls. But my oh my, it sure made me feel great.
Anyone else have a feel-good moment this week?
Are we the only ones who celebrate holidays after they have past?