Friday, January 21, 2011


What a day, what a day! I have been running non-stop til now!

We got our van back last night (goodbye forever, Dodge Caravan!) and I had to take it back in today because the sliding door wouldn't shut. Turned out to be ice in the lock because they washed it before giving it back:)

This morning it was about -200 degrees and the doors of the van were frozen shut so all three kiddos (carseat and all) and I had to climb through the passenger door to get to school! Fun times.

Then, Zakkai (who had no school), Eliana and I checked out our new library for lots of books and came home in time for a fun lunch of hot chocolate, quesadillas baked in the oven and oranges:) Eliana had 2 major meltdowns today (Note to self: do NOT allow her to get overtired!!) that took forever to calm down. She really has to tell you when she is tired! The only thing she complains about:)

Then we rushed back to school to get Samuel, took the car by the autobody shop, went to HP to get Ben from school, came home to meltdown #2, made dinner, got kids in bed and now we are finally ready to have a little peace and quiet!!!

My lunch buddy:)

I shall leave you with a new favorite recipe!!

Southwest Chicken (in the Crockpot)

2 (15 oz ea) cans black beans, rinsed and drained

1 can (14 1/2oz) reduced-sodium chicken broth

1 can (14 1/2 oz) diced tomated with mild green chilies, undrained

1/2 lb boneless skinless chicken breast

1 jar (8 oz) salsa

1 cup corn

1 tsp ground cumin

3 cups hot cooked rice


1.Combine all ingredients except rice in a crockpot and cook on Low 6-8 hours or until a meat thermometer read 170 degrees.

2. Shred chicken with 2 forks and return to slow cooker; heat through. Serve with/over rice.

*We ate ours over the rice and IN homemade torillas(actually Indian Chapati bread but taste like homemade tortillas)! It was SOOO good! So good that I will even share the tortilla recipe with you:)

Homemade Indian Chapati Bread (or Tortillas:)

1 c. whole wheat flour

1 c. all-purpose flour (I was out of whole wheat and used both cups white this time)

1 tsp salt

2 TB olive oil

3/4 cup hot water

1. In lg bowl, stir together flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Turn dough out on a floured surface and knead until it is smooth.

2. Divide dough into 10 parts (or less if you want bigger breads) and roll each piece into a ball. Let rest a few minutes.

3. Heat olive oil in a skillet over medium heat (I have found that some olive oil works better than just a spray) until hot. Roll balls of dough out on lightly floured suface until very thin like tortillas. When pan starts smoking a little, put a chapati/tortilla on it. It will bubble up; cook until underside has light brown spots on it, about 30 sec and flip over. Repeat with remaining dough.

*These are also really fantastic when you cook the second side with some parmesan or a pizza cheese on it and brown:)



grandma said...

How did you like dodge van? And boy are you becoming some cook. YOur receipts sound so good. Love you

mommyoflove2 said...

really hated the dodge van, Grandma! don't get one! Let's talk soon!