This morning he’s filling up the ice cream buckets and moving his toys from one spot to another. Now that the toys are dumped out on top of the toy box, he’s using the bucket as a chair. When I think about it, I’m not that different from him. I enjoy sorting things; it gives me great satisfaction to see things organized and put away. I also derive great joy from finding new uses for things. It’s funny how similar we are despite the difference in age.

Pineapple Chicken Fajitas

Ingredients:

• 2 pounds of chicken breast cut into small strips
• 1 tbsp olive oil
• 1 each – medium greed, red and yellow pepper – julienned
• 1 medium onion, cut into thin wedges
• 2 tbsp fajita seasoning mix
• 1/4 c. water
• 2 tbsp. honey
• 1 tbsp. dried parsley
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 c. unsweetened pineapple chunks, drained
• 8 flour tortillas, warmed
• sour cream, cheese and lettuce

Directions:

1. In a large non-stick skillet, cook the chicken in oil for 4-5 minutes. Add the peppers and onion; cook and stir 4-5 minutes longer.
2. In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender.
3. Place chicken mixture on one side of the tortilla, add sour cream, cheese and lettuce; fold and eat!

Taco Soup

Ingredients

• 1lb. of chicken, cubed
• 1/2 onion
• 2 cans chili beans
• 2 cans of corn
• 2 cans diced tomato
• 1 – 8oz can tomato sauce
• 1 pkg. taco seasoning (we like using the hot and spicy seasoning, gives it a kick)
• 2 cups of water
• sour cream
• shredded cheddar
• tortilla chips

Directions (really simple):

1. Dump ALL ingredients into crockpot.
2. Cook 6-8 hours (or until chicken is cooked thoroughly).
3. Serve with a dollop of sour cream on top, a sprinkle of shredded cheddar and eat with tortilla chips. Yum!!!

The female Cardinal keeping watch.

The male Cardinal eating some yummy bird seed.

If you look way in the back, in the trees you can see a red spot. That’s the male Cardinal sitting in the trees, wondering when we are going to fill the empty feeder for him. :-)

Some woodpeckers trying to peck through the plastic portion of the feeder. They eventually figured out where the opening for the bird seed was and started feeding from there.

SHAVING CREAM FUN!!!!!

Evan

Messy hands!!!

Eli

Playing in the shaving cream.

Ewwey gooey squishy!!!

Even Noah had fun. Although we decided next time to give him whipped cream, he tried eating the shaving cream and didn’t think it was yummy.

Eli and his messy hands!!

Look at me!!!

Ahhhh!!!! Messy Alexis!!

Alexis let me put her hair in pigtails. So stinkin’ cute!!!!

Messy fun!!!!

I’m a boy! I’m messy! I’m lovin’ it!!

Alexis drawing pictures.

After our messy fun and a bath, they are settled on the couch, in their jammies, eating popcorn. So cute!!! It was fun a really fun evening.

Chicken Corn Soup

Ingredients:

• 2 chicken breast, cubed (put in the crock-pot raw, it will cook during the day)
• 1 onion, chopped
• 1 garlic clove, minced (I just used a tbsp of minced garlic)
• 2 carrots, sliced
• 2 ribs of celery, chopped
• 2 medium potatoes, cubed
• 1 tsp. mixed dried herbs (I found a mixture for chicken that I used – it was good)
• 1/3 c. tomato sauce
• 12oz cream style corn
• 14oz whole kernel corn
• 3 c. chicken broth
• 1/4 c. chopped Italian parsley
• 1 tsp. salt
• 1/4 tsp. pepper

Directions:

1. Combine all ingredients, except parsley, salt and pepper, into the slow cooker.
2. Cover. Cook on low for 8-9 hours or until chicken is tender.
3. Add parsley, salt and pepper 30 minutes before serving.
4. ENJOY!!!!

Taco-Stuffed Pepper Cups

Ingredients:

• 3 medium green peppers
• 1 lb. lean ground turkey
• 2 tbsp chopped onion
• 1 can (16oz) kidney beans, rinsed and drained
• 1 can (8oz) tomato sauce
• 3 tbsp taco seasoning
• 1/4 c. fat-free sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 c. chopped tomato

Directions:

1. Preheat  oven to 350 degrees.
2. In a large skillet, cook the turkey and onion over medium heat until meant is no longer pink; drain.
3. Cut peppers in half, clean out the seeds.
4. Stir in beans, tomato sauce and taco seasoning; bring to a boil.
5. Reduce heat and simmer, uncovered, for 5-6 mins until headed through.
6. Spoon into peppers.
7. Place in an ungreased baking dish.
8. Bake, uncovered, at 350 degrees for 10-12 minutes or until peppers are tender.
9. Top with sour cream, cheese and tomato.

Chicken Wild Rice Soup

Ingredients:

• 6 tbsp butter
• 1 tbsp minced onion
• 1/2 c. flour
• 3 c. chicken broth
• 1/2 c. celery
• 1/2 c. shredded carrot
• 2 c. cooked wild rice (1/2 c. dry rice)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 c. half & half
• 1.5 c. cooked & cubed chicken

Directions:

1. Melt butter in a skillet. Add onion until soft. Add flour to make a roux.
2. Slowly add chicken broth. Make sure to get all the lumps out.
3. Add celery and carrots. Cook until soft. Add cooked wild rice, salt, pepper, chicken and half & half.
4. Simmer on low for 15-30 minutes to let all flavors mix together but do not let it come to a boil.

YUMMY!!!!!