Hooray for a Monday off (well, I really don’t work, so not much change here) and the unofficial start of fall. I’ve got some eating healthy to do this week. My mister has some stuff going on with work so the littles and I will be eating our meals by ourselves for a few days at night.
I have some leftovers to send with the mister for lunches: beef stew, triple b mac and cheese, cream of celery soup (recipe coming soon), and vegetarian baked ziti. And this week I’ll be making:
Spaghetti Casserole
Lots of green smoothies
Lots of salads
The boys faves: chicken nuggets, fish nuggets, veggies, fruit, sandwich meat, pbj, etc.
Making these muffins (it is one of our rotations for breakfast along with oats, yogurt and granola and fruit, and cinnamon toast)
I have a thing for cookbooks. And food. Yup, I do. There, I admitted it.
I love cookbooks that tell me a story, that highlight real food, that makes me want to make every recipe. This one is even better because it clearly reminds me of my childhood. I loved going next door to my grandparents house and picking all the tangerines and oranges that I wanted. I never remember buying citrus till I moved out of the state of Florida. My parents had a kumquat tree that died. They now grow pomelos. I would love to grow a lemon and lime tree just because I hate purchasing them.
If you are a lover of citrus, you need to pick up this cookbook. If you can’t get your hands on good produce to photograph – then rip out the pictures and put them on your wall in the kitchen to inspire you. Love the tangy, tartness in these recipes. Adore the many uses of the same fruit. There are so many varieties. Just go with it!
The first recipes I’ll be making is the lime curry chicken this weekend and grapefruit and avocado salad this week. Can’t wait – and yes, there will be photos.
I received this book happily from Blogging for Books in exchange for my thoughts, all of which are my own.
Unfortunately, this world hands us things that we must learn how to interact with, pray about, deal with, handle with truth and the gospel, and prepare our kids to face as they get older. This is the sad reality in which we live.
Fortunately, Justin Holcomb and his wife, Lindsey, have written an incredible resource for children (toddlers through 8 years old) to instruct, inform, and prepare them for how they live in their bodies. And how they respond to physical touch.
Child abuse, both physical and sexual and mental, is so rampant these days. We must know how to prepare our children for what they (prayerfully won’t) might encounter. The more our children are prepared the more we as parents can hopefully prevent harm to our children.
What I love about God Made All of Me is that is tells children that their bodies are good because God made them and it teaches them the importance of communication with trusted adults. Inappropriate sexual touch can be totally embarrassing to children – they may not know how to tell their parents. But, if you keep the communication lines open with your child, and teach them that God did make them in His image and it is wrong for others to touch them in a wrong way – you will be equipping your child!
This book comes out this week – and you (and your church library) need this book. My Mom has been gracious enough to provide one for you to win.
So, all you have to do is tell me what truth you preach to yourself to keep you from worrying about all the evil that might affect your children as they grow. Truth to guard against evil! So important as we train our children up to love Jesus.
Litfuse provided me this book through New Growth Press to review. All opinions are my own.
To be honest, I don’t listen to my ipod and I don’t have music loaded on my computer because it slows down the overall working of the computer – so I’d rather just have quiet in my home and then I definitely listen to it in the car. You can always hear my older son asking for it by pointing to the radio dial and saying “more more” from the back seat.
SO, instead of pushing shuffle, I’ll just tell you what is in my 6 CD changer in our highlander:
Sovereign Grace. This CD is such a blessing to my soul – reassuring my of my position in Christ.
Getty. The songwriting of the Gettys (and Stuart Townend, they often write together) is untouchable in these days. And the fiddle and penny whistle is well-worth the listen. I love their live albums the most because you hear people singing passionately and expressively which encourages me in my walk.
Hillsong United. Whenever I want to rock it out in my car, this one gets played. Mercy Mercy is my favorite song on the disk for sure.
BBQ. Everyone has their opinions of it, especially in the South. Vinegar? Brown sugar? Mustard? Smoked with sauce? Smoked with sauce on the side? Pork? Beef? Never-ending discussion on this subject.
I do like some BBQ better than others but one of the best parts about bbq is the side dishes that accompany it. And this new macaroni and cheese would own up to the best bbq at any picnic table – especially this weekend, as it is the official last weekend of summer and many tailgating parties are happening as well.
Triple B Mac & Cheese
Recipe Type: casserole
Cuisine: southern
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 4-6
The perfect side dish to any bbq – or just a main dish waiting to be devoured
Ingredients
8 oz shell pasta
6 T unsalted butter
1/3 cup all-purpose flour
1/2 tsp kosher salt
1/2 tsp ground black pepper
2 tsp country dijon mustard
1 cup chicken broth
1 1/2 cup heavy whipping cream
2 cups shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1/3 cup diced banana peppers
3 strips bacon (already cooked, diced)
3/4 sleeve Ritz crackers
2 T unsalted butter, melted
Instructions
Boil water for pasta and cook the pasta according to directions, drain.
Melt down butter in a pan.
Once butter is melted add flour and salt. Whisk until combined.
Add pepper and dijon mustard and mix well
Add cream and stock and whisk for about 3 minutes
Add monterey jack cheese and turn off the heat.
Dump in the cooked pasta.
Pour all into a buttered casserole dish.
Top with grated sharp cheddar.
Mix melted butter, crushed crackers, and diced cooked bacon. Sprinkle on top
Bake for 20 minutes at 400.
EAT!
3.3.3077
Triple B: bacon, banana peppers, and baked. Creamy. You can’t go wrong.
