I love to try new recipes. I really, really enjoy creating (or experimenting, my husband says) new ones. Here's one I came up with today. It's a good hearty stew on a blustery cold day.
1 lb. sausage (I used mild, but any would work)
1 onion
1 small can tomato paste
1 can diced tomatoes
1 can black beans
1 can red kidney beans
1 can cream of mushroom soup (diluted with 1 can water)
1 - 2 Tbsp oil
chili seasoning to taste (or any kind of seasoning packet you have on hand)
Saute onion in oil until golden. Add sausage and brown. Stir in tomato paste, diced tomatoes, beans, and cream of mushroom soup. Add seasoning. Simmer on low heat until desired thickness. Serve with your favorite bread or over rice.
Pumpkin/Peanut Butter Apple Dip (or Harvest Fruit Dip)
You may be thinking that pumpkin and peanut butter are a strange mix. Hold judgement until you taste. My picky-eater (the 7 year old) absolutely loves this dip. In fact, she'll eat it by the spoonfuls. Try it and let me know if you like it.
1 cup brown sugar
3/4 cup peanut butter (I like to use 1 cup)
3/4 cup canned pumpkin (NOT pumpkin pie)
1 tsp vanilla
Mix and serve with sliced apples. Yummy!
1 cup brown sugar
3/4 cup peanut butter (I like to use 1 cup)
3/4 cup canned pumpkin (NOT pumpkin pie)
1 tsp vanilla
Mix and serve with sliced apples. Yummy!
Veterans' Day
Thank you to all the veterans who have served our country, and some of you are still serving. I appreciate your hard work and sacrifice. God bless you all.
Challenge to be Healthy
I'm finding it more and more difficult to shed some unwanted pounds. I was doing fine until I had surgery on my right hand. Then, everything went south. I fixed whatever was easiest, but still trying to be healthy.
Here's the challenge: I will be writing about my journey to health. If you would like to participate with me or offer advice feel free to comment.
Here's the challenge: I will be writing about my journey to health. If you would like to participate with me or offer advice feel free to comment.
Life is Precious
Today Jesus reminded me just how precious life is and how I take so much for granted. I'm also aware of how often worry consumes my life when so many of my neighbors are hurting.
Our dear neighbors, R & K, have three boys. The youngest was born back in July. He has been diagnosed with a metabolic disorder and severely jaundiced. Hospice has begun making visits. I held R in my arms as she cried. This is the second time she will be losing a son. She let me hold the little one, and he looked right at me listening to my voice.
My worries of not finding a job to help our family seemed to melt away as I held that tiny baby. I am praying and hoping for a miracle, but most of all I pray the Jesus will be glorified. R told me this isn't the story she would have written for herself, but she knows God has better story to tell.
Our dear neighbors, R & K, have three boys. The youngest was born back in July. He has been diagnosed with a metabolic disorder and severely jaundiced. Hospice has begun making visits. I held R in my arms as she cried. This is the second time she will be losing a son. She let me hold the little one, and he looked right at me listening to my voice.
My worries of not finding a job to help our family seemed to melt away as I held that tiny baby. I am praying and hoping for a miracle, but most of all I pray the Jesus will be glorified. R told me this isn't the story she would have written for herself, but she knows God has better story to tell.
Tasty Enchiladas--an easy recipe
Enchiladas:
corn tortillas
2 cups cooked rice (brown or long grain)
2 (15-ounce) cans black and/or other beans, drained
1/3-2/3 cup salsa
1/2-1 teaspoon taco seasoning
Warm tortillas in oven at 350 for about 10 minutes. Meanwhile, mix beans with rice, salsa, and taco seasoning. Take warmed tortillas and stuff with bean mixture and place in a greased(cooking spray) casserole dish, seam side down. Cover with cheese sauce. Bake to golden brown. Makes quite a lot, enough for leftovers.
Note: this recipe is great to use with leftover beef (like roast), pork, or chicken.
corn tortillas
2 cups cooked rice (brown or long grain)
2 (15-ounce) cans black and/or other beans, drained
1/3-2/3 cup salsa
1/2-1 teaspoon taco seasoning
Warm tortillas in oven at 350 for about 10 minutes. Meanwhile, mix beans with rice, salsa, and taco seasoning. Take warmed tortillas and stuff with bean mixture and place in a greased(cooking spray) casserole dish, seam side down. Cover with cheese sauce. Bake to golden brown. Makes quite a lot, enough for leftovers.
Note: this recipe is great to use with leftover beef (like roast), pork, or chicken.