Ok- it's time to come out of retirement.
I just got busy with focusing on getting our foster kids (Destiny and Raivyn) ready to leave in January then enjoying the calm and freedom that came when they left. The calm lasted about a month and a half when on March 3 we got a call asking if we could take two little boys in our home, ages 5 1/2 and 18 months. We had heard that Health and Welfare wasn't getting very many cases (which is a good thing!) so things were slow. So when the phone rang and they asked if we could take them, we jumped at the opportunity. We brought them home, gave them baths, went shopping for clothes and diapers and basic necessities (they didn't have anything but the clothes on their back) and in the midst of all this, we discovered that Jared and the oldest boy weren't getting along
at all. And that's putting it mildly. To ease strain between Jared and the older boy, whose name is Caleb, we put the foster kids in day care from 8:30-12 M-F. It has been a life saver! After a month, things improved because: 1) the boys got used to each other, 2) everyone got used to the new routine (the foster kids adjusted to having a schedule which they never had before), and 3) Eric and I went to a parenting workshop that taught us a few new techniques (and reinforced quite a few things we already knew and applied in our home). Things improved so much that Caleb and Jared now call themselves buddies!! It totally shocked me when they announced one day that they were going to be buddies now (I think my eyes jumped out of my head like it does in the cartoons). That doesn't mean there aren't "moments" when there's crying and hitting but I feel the relationship they have now is more like brothers.
Anyway, I was looking at a link for a recipe card idea that my sister sent me the other day called
Nannygoat. I'm not much of a fan of recipe cards but I love the idea of gathering 30 of my family's favorite recipes and choosing my menu (and compiling a grocery list) from the dinner recipes I select for the week. It's all in
one place, not in 20 different books. I was already in the process of putting together a recipe book (and taking pictures of all my meals to add to the recipe book) to give to Destiny and Raivyn because they
loved all the things I made while they were here. When they knew they were leaving, they asked me for the recipes so I thought I'd put together a 5x7" recipe book for them. Since I'll already have it made, I might just give it to other foster kids that come into our home and like the cooking. (I'll only give it to them if they ask, I don't want to offend any parents :o) )So, here's a few of my family's favorite recipes. (Some might have already been posted previously, sorry!)Taco Soup
1 lb ground beef, browned with onion (opt.)
1 can each: corn, pinto beans, kidney beans, stewed tomatoes,
green beans, corn
1 packet Taco Seasoning
Shredded Cheddar cheese
Sour cream
Tortilla chips
Brown burger in pot, add cans of veggies (DO NOT DRAIN), taco seasoning and water for desired consistency. Warm soup mix. Garnish with shredded cheesed, sour cream and tortilla chips.
Southwestern Chicken Soup
1 12-oz jar of Salsa Verde (or use combination
of green enchilada sauce and salsa)
3 cups cooked chicken, shredded
3 cups chicken broth
1 15-oz can of corn
1 can of black beans (drained)
1 15-oz can of kidney beans
1 tsp ground cumin (optional)
2 green onions, chopped
Sour cream
Shredded cheese
blue corn chips
-Empty the Salsa Verde into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. For a soupier dish, increase broth to 4 cups. Bring to a boil, lower heat to a simmer. Cook for 10 minutes, stirring occasionally.
-Top each bowl with a dollop of sour cream, sprinkling of green onions and grated cheese. Serve with blue corn chips.
-NOTE: if you substitute green enchilada sauce and salsa for salsa verde, use about 1/3 cup of salsa and the rest of the amount of enchilada sauce to make 12 ounces.
Chicken Noodle Casserole
2 cans Cream of Chicken Soup
1 C. sour cream (8 oz.)
3 C. cooked fettuccine noodles
3-4 C. cooked cubed chicken
Stove Top Stuffing mix- Chicken Flavor
¾ cube butter or margarine
2 C. chicken broth or bouillon cubes
Mix first soup and sour cream together in a 9x13” pan. Stir in cooked noodles and chicken. Sprinkle Stove top stuffing mix over top (bread and seasoning). Pour melted butter and chicken broth over top of stuffing mix. Bake at 350 degrees for 30 minutes.
Cheesy Beef Enchiladas
1 pound ground beef
1 16-oz jar thick and chunky salsa
2 cups Cheddar cheese
10 flour tortillas
Brown meat and drain off fat, if necessary. Stir in 1/2 cup of salsa and half of the cheese (1 cup). Spread 1 cup salsa into the bottom of a 9x13” baking dish. Fill tortillas with 1/4 cup of the meat mixture and roll. Place tortillas seam side down in the pan. After all tortillas are rolled, top with 1 cup salsa and remaining cheese. Bake at 350ْ for 20 minutes or until thoroughly heated. Serve while still hot with sour cream and remaining salsa.
Serves 6-10
I think that's enough for one day. I'll post pictures soon so this boring blog will have variety. :o)