1 box Cubbison's stuffing mix
2 small cans cream of mushroom soup
4 cups of hot water
1 stick of butter, cut up
2/3 cup milk
2/3 cup sour cream
a few shakes of Susie Q's seasoning
2 sticks celery, finely chopped and sauteed or boiled until soft
Mix all ingredients together and put in a baking dish. Bake for 30-35 minutes at 375 degrees until browned.
Friday, January 30, 2015
Wednesday, January 28, 2015
Monday, January 26, 2015
Wednesday, January 21, 2015
Levi's 2 1/2 year old appointment
Levi weighs 33 pounds, which is the 60th percentile. He is 38.5 inches tall, which is the 85th percentile. He is doing great! His doctor said she was going to have to mark his in chart "Talks in paragraphs" rather than sentences, and that she rarely sees a child his age "that is so eloquent." He is quite the talker!
Saturday, January 17, 2015
Thursday, January 15, 2015
Levi words
Levi keeps telling me "there's a baby sister kicking in my tummy!" He is a little confused! Levi and Moose are very excited about Vernon coming. They have any things they plan to teach him, feed h and play with him!
Moose words
Moose told me and Levi the entire story of Jesus dying on the cross and needing help carrying the cross. I asked him if he knew why Jesus died on the cross. Without a pause he said "to take our sins, when we are naughty" he's figuring out a lot!
Wednesday, January 14, 2015
Monday, January 12, 2015
Friday, January 9, 2015
Thursday, January 8, 2015
Cheesy Chicken and Spinach Enchiladas
Splash of olive oil
6 cups baby spinach leaves, about 4
handfuls
¼ cup tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons olive oil
¼ cup flour
2 Tablespoons mild chili powder
3 ½ cups chicken broth
3 cups shredded rotisserie chicken
1 ½ cups loosely packed shredded cheese (whatever kind you like)
16 ‐ 6” corn tortillas
Preheat oven to 400 degrees. Lightly oil a 9x13 baking dish and set aside.
Heat a large, nonstick sauté pan over medium heat and add in
oil. Once the oil is hot add the spinach and cook until wilted
and most of the moisture has cooked out, about 4 – 6 minutes.
Remove the spinach from the pan and set aside on a plate
lined with paper towels to absorb any remaining moisture.
Once cooled give it a rough chop.
In a small bowl, mix tomato paste, cumin, oregano, garlic and
salt & pepper – stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat; add in oil,
flour, and chili powder, stir to combine until it
becomes a thick paste. Add in tomato paste mixture and stir
to combine. Slowly add in broth while whisking to dissolve the flour
mixture. Continue whisking while adding in all the broth. Reduce heat
to a simmer and cook for 10 minutes. Remove from the heat and allow
to cool slightly.
In a medium bowl, combine chicken, cooked spinach, 1 cup of
cheese, and 1-2 cups of sauce.
Spoon 1 cup of enchilada sauce on the bottom of the prepared
baking dish. Evenly spread 8 tortillas over the sauce. Spread the
chicken/spinach mixture evenly over the tortillas, then cover with the
remaining 8 tortillas. Ladle the rest of the sauce evenly over the top and
cover with cheese. Cover with foil and place into the preheated oven for 10
minutes. Remove the foil and bake uncovered for 5 additional minutes to
melt the cheese. Serve immediately.
Adapted from a recipe on The Fresh 20.
6 cups baby spinach leaves, about 4
handfuls
¼ cup tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons olive oil
¼ cup flour
2 Tablespoons mild chili powder
3 ½ cups chicken broth
3 cups shredded rotisserie chicken
1 ½ cups loosely packed shredded cheese (whatever kind you like)
16 ‐ 6” corn tortillas
Preheat oven to 400 degrees. Lightly oil a 9x13 baking dish and set aside.
Heat a large, nonstick sauté pan over medium heat and add in
oil. Once the oil is hot add the spinach and cook until wilted
and most of the moisture has cooked out, about 4 – 6 minutes.
Remove the spinach from the pan and set aside on a plate
lined with paper towels to absorb any remaining moisture.
Once cooled give it a rough chop.
In a small bowl, mix tomato paste, cumin, oregano, garlic and
salt & pepper – stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat; add in oil,
flour, and chili powder, stir to combine until it
becomes a thick paste. Add in tomato paste mixture and stir
to combine. Slowly add in broth while whisking to dissolve the flour
mixture. Continue whisking while adding in all the broth. Reduce heat
to a simmer and cook for 10 minutes. Remove from the heat and allow
to cool slightly.
In a medium bowl, combine chicken, cooked spinach, 1 cup of
cheese, and 1-2 cups of sauce.
Spoon 1 cup of enchilada sauce on the bottom of the prepared
baking dish. Evenly spread 8 tortillas over the sauce. Spread the
chicken/spinach mixture evenly over the tortillas, then cover with the
remaining 8 tortillas. Ladle the rest of the sauce evenly over the top and
cover with cheese. Cover with foil and place into the preheated oven for 10
minutes. Remove the foil and bake uncovered for 5 additional minutes to
melt the cheese. Serve immediately.
Adapted from a recipe on The Fresh 20.
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