Merry Christmas week everyone! We do celebrate Christmas in this home – Jesus!! So thankful that Jesus came and that we have a reason to love this holiday season.
One of the sure ways that I love is through food. So, this is a busy cooking week:
Honestly, I’m getting disillusioned by blogs and I’m so busy. My life is noisy. So when I have down time, I don’t necessarily want to open a computer and work. Even if it is just spouting my opinion.
I do still love recipes, love to cook, love to write, but I just am more selective about what I put on here.
Thanks for reading – just sharing with you what’s going on!
I’m doing no breads this week so if there are breads here it is for my Misters and my MIL who is still here. I may break it for a bite of a Sublime donut for donut day, but that’s about it!
Sorry for the absence all week. Last week was the toughest week of parenting to date. And I know there will be more.
But, when life is tough I’ve come to not turn to blogging. I really did find solace in the Word last week and journaling some prayers for mommas this morning.
But, I also didn’t turn to cooking, either. When I’m trying to eat healthy, I don’t always want to cook. So, poor husband didn’t have a lot to eat last week. One of my comforting things to do is to bake – well, that means I eat it – which won’t go well for me when I’m struggling because then I will eat all the cookies. NOT GOOD. But delicious.
Chicken Korma – finally, if I can find Paneer without haven’t to go to every grocery store in Atlanta.
Turkey enchiladas. I didn’t get to make them for my friend who visited this past weekend, so since I have all the ingredients I will make them for us this week – and my boys like them.
Dark Chocolate Cranberry Orange muffins for our end of the semester Bible study brunch.
A strawberry elmo cake for a neighbors birthday party.
Some moms ask me how in the world I make dinner and bake and cook the way I do with two littles two and under. Well, its not always easy and you have to do what works for your family (like mine is really easy or fast food healthy-ish lunches) and leftovers so I’m not cooking everyday. My mister also gets home at the boys’ bedtime, so I can cook our dinner as they are eating theirs.
So, I whipped this together in a couple of steps. I relied on Publix with a Mojo Rotisserie Chicken. Pulled it apart a few days ago and made stock. Froze the stock for later. Kept the chicken in a bowl in the fridge. Then as the boys were eating their dinner, I was working in the kitchen right beside them (to make sure they didn’t toss things on the floor, which did happen) – I was talking with them, playing with them, showing them what I was doing (I do want my boys to love to cook if that is the Lord’s plan). These were in the oven in less than 20 minutes. Then as they baked, I had time to put my younger to bed and read to my older one, then come back, put some cheese on top while my older was watching some Thomas the Train waiting on Daddy to arrive. Easy!
Pepper Jack Chicken Enchiladas
Recipe Type: Main Dish
Cuisine: Mexican
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 8-10
Spicy creamy healthy chicken enchiladas
Ingredients
1 small onion chopped
2 cloves garlic, minced
evoo
small can green chilies, diced
3/4 cup black beans, rinsed
3/4 cup corn
1 can cream of chicken soup
1/4 tsp each cumin, pepper, salt
2 cups chopped cooked chicken
8-10 soft taco size whole wheat tortillas
1 can green chili enchilada sauce
1 1/2 cup grated pepper jack cheese
Instructions
Preheat oven to 375.
Spray 9×13 pan with pam
In a cast iron skillet, heat oil and saute onions for about 3 minutes.
Add garlic and chilis, saute another 2 minutes.
Add beans, corn, spices, and soup. Stir until heated through.
Add chicken and stir until combined and warm.
Scoop filling into tortillas and roll
Place seam side down in 9×13 pan.
Top with enchilada sauce.
Bake for 20 minutes.
Top with cheese and bake another 10 or until cheese is melted.
Serve with avocado, tomatoes, salsa, sour cream, cilantro, tortilla chips, etc.
Pumpkin overload – right? Pumpkins are everywhere, even now that Halloween is past and we are moving headlong into the Thanksgiving season.
Do you know what my favorite Thanksgiving commercials are – ever – the Publix pilgrim little figurines – that get so full from all the Publix food that was served on Thanksgiving that their outfits tend to pop buttons. So fun. Growing up in Lakeland, FL – the home of Publix – I saw my share of Publix commercials – and am so glad to be living again with a Publix on every corner.
Anyway, back to pumpkins. As a Mom, sometimes I stress about my kids’ nutrition. I mean my older son could down all the fruit he could ever eat if I let him. My younger son loves those little pouches that are fruit-filled. We have instituted a donut morning one day every week, and I usually bake something sweet, and we eat out just to make life easier. So, I’m not the healthiest Mom out there – but that isn’t the end all either. They love their fruits and veggies so that is great! And neither of them really dig french fries – so that’s a plus!
These muffins – both of them are gobbling up. I feel good about giving them one because there is no added fat in it from butter or oil – so that makes them healthier, right? And, they are very yummy! You can change up the add-ins for the muffins, and this time I had a small amount of white chocolate chips left – they are a very nice addition.
Pumpkin Oats White Chocolate Chip Muffins
Recipe Type: Muffins
Cuisine: Bread
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 12
A healthy hearty filling pumpkin muffin with a touch of sweetness
Ingredients
1 cup rolled oats
1 cup all-purpose flour
1/2 cup packed brown sugar
1 1/4 cup Pumpkin Pie Mix in a can
1 egg
1 T applesauce
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/3 cup white chocolate chips
Instructions
Mix all the ingredients together.
Spray muffin tin (makes 12 muffins) and set oven on 375
Fill each muffin cup about 3/4 full with muffin batter.
Bake for about 20 minutes or until done, don’t overbake
Wow. We’ve already started a new month, new food budget, and gearing up for the biggest family food fest holiday. Though Thanksgiving is a few weeks away, I’m already thinking of our menu (it will be our family and my in-laws). But, this week – just normal stuff!
Feta Herb Scrambled Eggs
Baked Ravioli from a Freezer Food Party I went to in September
