Let's start with the funny story...
Johanna was eating lunch and watching Micky Mouse Clubhouse while I was cleaning up from a play-date. While I scraped Playdoh off my floor, I remember watching her eat her grilled cheese as she was engrossed in the storyline. After her show was over, it was time for nap. She promptly said "No no mommy. I have to finish eating first." She proceeded to look at her pretty much empty plate (only a few small remnants of cottage cheese). She look right at me with suspicious eyes and asked "Mommy, where my sandwich?" I told her that she already ate it, but she obviously didn't believe me. Next came "Mommy, where you put my sandwich? You eat it?" Now apparently I am a lying mother who steals food from her child. I think maybe she eventually believed that she ate it.
Now to the insanity- Friday morning I leave for Florida. Going will be my mom, my sister and her two kids (ages 3 and 5), as well as Johanna and myself. Did I mention we are driving? I am not packed yet. I can't seem to get past the enormity of the whole trip. So, please hold us in your thoughts and prayers. I will be back to blogging upon my return. I am sure that I will have stories of the trip as well as stories of how Brian spent his week of man-time at home all alone. Until then, have a great summer and a HAPPY FORTH OF JULY!
Wednesday, June 24, 2009
Sunday, June 21, 2009
Conference Momference..what I learned about math and dads
I just got back from a week long intense conference surrounding our math curriculum called- Connected Mathematics 2. It was up at Michigan State University. It was Monday through Friday ALL DAY each day. It was awesome, and I learned a whole lot. In fact, I learned so much that I still am not able to process through a lot of it. I think I need more time to decompress. If any of you teachers are interested, I definitely recommend checking out this very progressive curriculum. It is all inquiry based and totally different than what I ever experienced in math class growing up.
While I was gone, Brian and Jo were left to fend for themselves. I am happy to report that they are both still in one piece. I resisted the urge to ask Brian what she ate everyday (although I did notice that no veggies seemed to have been consumed by Johanna while I was gone). I took a step back and realized that this week would be good for Brian, Johanna, and their relationship with each other. I was totally correct on that one. While Johanna did miss me (our daily conversations consisted of her telling me she loved me, missed me, wanted me to come home, and talking about her "countdown until mommy comes home" that I left for her) , she totally LOVED all the daddy time. I know Brian did too. He kept talking about how lovey she was to him all week. He totally ate up all the "no mommy around" attention, which is good. So, while she was so adorably happy to see me, she also wanted Brian. When I was putting her to bed last night (she always wants mommy) she cried for daddy to come too. He was running an errand, so I let her call him on the phone. She promptly told him that he had to come home, and he was on his way! We waited in her room and did the usual bedtime books and songs. When he got home and walked up the stairs she shouted "My Daddy, My Daddy, That's MY DADDY!" and ran to give him a gigantic hug. It was priceless. Thankfully, she still wanted mommy to give her the last goodnight "hug kiss", but her relationship with daddy has changed in an extra special way. I am so thankful that she has such an amazing daddy- one who loves her soooooooo much and is so supportive of mommy and her job. Even though I know you probably won't read this- Thank you for all that you do. You are the love of my life- HAPPY FATHER'S Day!
While I was gone, Brian and Jo were left to fend for themselves. I am happy to report that they are both still in one piece. I resisted the urge to ask Brian what she ate everyday (although I did notice that no veggies seemed to have been consumed by Johanna while I was gone). I took a step back and realized that this week would be good for Brian, Johanna, and their relationship with each other. I was totally correct on that one. While Johanna did miss me (our daily conversations consisted of her telling me she loved me, missed me, wanted me to come home, and talking about her "countdown until mommy comes home" that I left for her) , she totally LOVED all the daddy time. I know Brian did too. He kept talking about how lovey she was to him all week. He totally ate up all the "no mommy around" attention, which is good. So, while she was so adorably happy to see me, she also wanted Brian. When I was putting her to bed last night (she always wants mommy) she cried for daddy to come too. He was running an errand, so I let her call him on the phone. She promptly told him that he had to come home, and he was on his way! We waited in her room and did the usual bedtime books and songs. When he got home and walked up the stairs she shouted "My Daddy, My Daddy, That's MY DADDY!" and ran to give him a gigantic hug. It was priceless. Thankfully, she still wanted mommy to give her the last goodnight "hug kiss", but her relationship with daddy has changed in an extra special way. I am so thankful that she has such an amazing daddy- one who loves her soooooooo much and is so supportive of mommy and her job. Even though I know you probably won't read this- Thank you for all that you do. You are the love of my life- HAPPY FATHER'S Day!
Saturday, June 13, 2009
Like Promised...
Don't miss my update below this post.
Here are the first two recipes. For you Amanda and Sam!!
Here are the first two recipes. For you Amanda and Sam!!
Mexican Lasagna
1 pkg. cream cheese (I use low fat)
1/4 cup packed fresh cilantro leaves, chopped
2 cups shredded Monterey Jack Cheese (I use whatever I have that would be good with Mexican)
1 can enchilada sauce (28oz) (I make my own using McCormick seasonings packet and tomato
sauce...cheaper)
12 (6 in) corn tortillas
3 cups dices or shredded cooked chicken (I use black beans for a vegetarian version)
2/3 c. chopped onion- divide into 3 equal piles
Place cream cheese in a medium microwave safe bowl, and micro on high for 30-45 sec. or until very soft. Add cilantro and 1.5 cups of the cheese, mix well. Spread 2/3 cup of the enchilada sauce over the bottom of a 3 qt. baking dish. Pour remaining suace into a large bowl and set aside.
TO assemble the lasagna, dip four tortillas into the enchilada sauce in the large bowl and arrange over the sauce in your baking dish (you may want to use tongs), overlapping as necessary. Scoop half of the cream cheese mixture over the tortillas and spread evenly ( I actually use my hands and then a spatula to do this). Top with 1 cup of the chicken and 1/3 of the onion (1 pile once you have divided). Repeat layers one time. Dip the remaining 4 tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with the rest of the cheese (I sometimes add a little more!).
Bake covered at 350 about 35- 40 minutes, or until center is hot (depends on your oven). You may want to remove the cover for the last 10 minutes or so to make the top cheese nice and bubbly! Feel free to garnish with more fresh cilantro.
Freezer- I made four of these at once and froze all of them. Just assemble the lasagnas, cover with plastic warp and several layers of good foil and keep in your freezer. When ready to eat, thaw completely in fridge and cook according to the regular directions.
Big deal- if you happen to have a pampered chef deep covered baker (totally worth the money) I hope you know that you can use it in the microwave. You can use the stone to cook this lasagna in the micro in 12-15 minutes and it turns out perfect.
P.S.- I have more micro recipes for the deep covered baker. Let me know if you want them. Using this piece you can have dinner and dessert on the table in 30 minutes. YAY!
1/4 cup packed fresh cilantro leaves, chopped
2 cups shredded Monterey Jack Cheese (I use whatever I have that would be good with Mexican)
1 can enchilada sauce (28oz) (I make my own using McCormick seasonings packet and tomato
sauce...cheaper)
12 (6 in) corn tortillas
3 cups dices or shredded cooked chicken (I use black beans for a vegetarian version)
2/3 c. chopped onion- divide into 3 equal piles
Place cream cheese in a medium microwave safe bowl, and micro on high for 30-45 sec. or until very soft. Add cilantro and 1.5 cups of the cheese, mix well. Spread 2/3 cup of the enchilada sauce over the bottom of a 3 qt. baking dish. Pour remaining suace into a large bowl and set aside.
TO assemble the lasagna, dip four tortillas into the enchilada sauce in the large bowl and arrange over the sauce in your baking dish (you may want to use tongs), overlapping as necessary. Scoop half of the cream cheese mixture over the tortillas and spread evenly ( I actually use my hands and then a spatula to do this). Top with 1 cup of the chicken and 1/3 of the onion (1 pile once you have divided). Repeat layers one time. Dip the remaining 4 tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with the rest of the cheese (I sometimes add a little more!).
Bake covered at 350 about 35- 40 minutes, or until center is hot (depends on your oven). You may want to remove the cover for the last 10 minutes or so to make the top cheese nice and bubbly! Feel free to garnish with more fresh cilantro.
Freezer- I made four of these at once and froze all of them. Just assemble the lasagnas, cover with plastic warp and several layers of good foil and keep in your freezer. When ready to eat, thaw completely in fridge and cook according to the regular directions.
Big deal- if you happen to have a pampered chef deep covered baker (totally worth the money) I hope you know that you can use it in the microwave. You can use the stone to cook this lasagna in the micro in 12-15 minutes and it turns out perfect.
P.S.- I have more micro recipes for the deep covered baker. Let me know if you want them. Using this piece you can have dinner and dessert on the table in 30 minutes. YAY!
Chicken Neapolitan
This makes 2 (8 serving) meals for a total of 16 servings
8 boneless skinless chicken breast halves
2 tsp. salt
1 tsp pepper
3 Tbp. olive oil (or vegetable oil)
1 c. chopped onion
4 garlic cloves, minces
1 pound fresh mushrooms, quartered (I have made this without mushrooms)
2 cans (10.75 ounces each) condensed tomato bisque soup (I have used regular tomato when
I couldn't find this. I just added a little cheese and a splash of cream)
3/4 c. red wine or beef broth
1 tsp. dried basil
1 tsp. dried oregano
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium- high heat. Cook chicken for 8 minutes. Turn chicken; add onion, garlic, and mushrooms. Cook for another 8 minutes or until chicken juices run clear (Mine look less than 8 minutes per side. Watch out for hot oil splashed. I had to turn my burner down slightly). Pour into a large bowl and cool (I removed the chicken and veggies with a slotted spoon to get rid of some of the grease).
In a bowl, whisk together the soup, wine or broth, basil and oregano; pour over the chicken. Pour evenly into 2 gallon freezer bags (make sure each bag gets 4 breast halves). Freeze flat.
To use frozen chicken: Thaw in the refrigerator overnight. Pour into a greased 2.5 quart baking dish. Cover and bake at 350 for 35 - 40 minutes or until heated through. Serve over noodles or rice (I just make a side of minute brown rice to go with this). Feel free to garnish with olives and parsley if desired.
This makes 2 (8 serving) meals for a total of 16 servings
8 boneless skinless chicken breast halves
2 tsp. salt
1 tsp pepper
3 Tbp. olive oil (or vegetable oil)
1 c. chopped onion
4 garlic cloves, minces
1 pound fresh mushrooms, quartered (I have made this without mushrooms)
2 cans (10.75 ounces each) condensed tomato bisque soup (I have used regular tomato when
I couldn't find this. I just added a little cheese and a splash of cream)
3/4 c. red wine or beef broth
1 tsp. dried basil
1 tsp. dried oregano
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium- high heat. Cook chicken for 8 minutes. Turn chicken; add onion, garlic, and mushrooms. Cook for another 8 minutes or until chicken juices run clear (Mine look less than 8 minutes per side. Watch out for hot oil splashed. I had to turn my burner down slightly). Pour into a large bowl and cool (I removed the chicken and veggies with a slotted spoon to get rid of some of the grease).
In a bowl, whisk together the soup, wine or broth, basil and oregano; pour over the chicken. Pour evenly into 2 gallon freezer bags (make sure each bag gets 4 breast halves). Freeze flat.
To use frozen chicken: Thaw in the refrigerator overnight. Pour into a greased 2.5 quart baking dish. Cover and bake at 350 for 35 - 40 minutes or until heated through. Serve over noodles or rice (I just make a side of minute brown rice to go with this). Feel free to garnish with olives and parsley if desired.
By request...
I have to start out by saying that summer is FABULOUS! I have been super busy, but I have been getting so much done. Our yard is slowly starting to look better, and my house is staying much less cluttered. I also managed to have a pampered chef party, actually clean my whole house, and make my June Freezer meals (sorry that were a little late, ladies!). Jo and I have been enjoying walks, bike rides, trips to the park, and lots of snuggles. Both of us are really glad I am home, which has made things extra nice. Unfortunately, I will be gone at a math conference in Michigan for the next week :( I am not sure how Johanna will do. I think this conference will be very beneficial and will save me TONS of time throughout the school year (it is a conference specifically about my math curriculum), but it is still hard to leave. The good news is that I think we found a full-time babysitter for when I got back to work in August. She is a Christian so she has similar values and discipline strategies as well as rules about what the kids can watch etc. She has two of her own (ages 3 and 1). She will be watching Jo one day while I am gone, so please pray that it goes well. Those of you who work know how difficult it is to find quality and consistent full-time childcare. It is hard enough to leave my baby, let alone not be totally comfortable about who I am leaving her with. This is one area we will not compromise, so I just hope that things work out as good as it seems like they should. I actually haven't been taking many pictures lately, so I need to get on that. I have just been enjoying being in the moment with Johanna. Throughout the past year, I have had a lot of people inquire about my freezer meal group. It truly is AWESOME! We are actually in the process to begin writing a book about how to form your own group, keep it organized, and of course many many tried and true recipes. I am going to include some recipes from my meals this last month. I also plan to start including recipes from previous months that I know are delicious. Let me know what you think or if you have any questions!
For fun- Jo at my great grandma's 95th b-day party
and Jo hanging with her buddy Katelyn (sorry about the red-eye...I am being lazy right now) 
For fun- Jo at my great grandma's 95th b-day party
and Jo hanging with her buddy Katelyn (sorry about the red-eye...I am being lazy right now) 
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