May26, 2011
Brian and I have been anticipating this day for almost 19 weeks <3 I have wanted a girl from the day I was born! God blessing us with a child is a miracle all together! We are thankful to God for opening my womb and blessing Brian's surgery. Since my divorce at the age of 25 I gave up hope on ever having kids and meeting a Godly husband. As the years kept passing by I felt like I was getting too old and felt extremely unworthy.
Zephaniah 3:17, “The LORD your God is in your midst, a mighty one who will save; he will rejoice over you with gladness; he will quiet you by his love; he will exult over you with loud singing.”
God has always saw me as His treasure and one that He loves so much. I just never trusted Him with bringing me a husband and family. I dated guys that were not good for me because I wanted to take things into my own hands. The things we would not do if we were able to see Gods plans for the future.... I would have loved to be content and patient but my heart desired so much to have a Godly husband and children to share Christ with and I was not trusting God and bringing Him glory. I was taking things into my own hands instead of giving God my whole life and waiting on Him.
Gods plans are always for good and not anything like what I had thought. God wants to refine us and use hard times for our good. God brought Brian into my life at the age of 29 and we were married soon after and now pregnant and having a baby due one day after our first wedding anniversary! Brian is more than I could have ever prayed for. He loves and fears Jesus with all of his heart and sets such a Godly example in our home. I love and respect him so much and know that he was worth waiting 30 years for. At the time it seemed like an eternity but God has restored all the years of sadness and pain I had.
Abigail is Hebrew for “source of joy.” I know our little Abby is going to be such a sweet addition to our wonderful family of already three. We pray she will love and fear Jesus with all of her heart. 1 Samuel 25:3, “Now the name of the man was Nabal, and the name of his wife Abigail. The woman was DISCERNING and beautiful, but the man was harsh and badly behaved.” I just love this entire chapter. We chose Sarah because my grandma Sarah is my best friend and I love her so much. She is a woman that will never be forgotten and I pray Abby gets to spend some time with her. Sarah is Hebrew as well and means princess. “Sarah was the wife of Abraham and the mother of Isaac in the Old Testament. Her grandsons founded the twelve tribes of Israel and through them Sarah became the "mother of many Nations.” (from the baby name website). My boys are going to just love having a little princess around. I know they will want to cuddle with her and kiss her all day even though my tough boys act like that will not be the case:) Collin wanted a brother but I know inside he has to be a little excited. When I watch him play with our friends little Sophia I can see what an amazing big brother he will be to his sister!
Family is a huge blessing but not our all. We are just thankful for this blessing we get to have on earth and pray we will be able to all serve God together and glorify Him with all we have. Thank you all again for your love, prayers, and support! <3
Kids
Thursday, May 26, 2011
Thursday, May 19, 2011
Chicken and Wild Rice Soup
Another recipe I got from Mary. ABSOLUTELY DELICIOUS!!!!!
I made
* 10-12 Servings
Ingredients
* 1 medium onion, chopped
* 2 celery ribs, diced
* 2 carrots, diced
* 1/2 cup butter
* 1/2 cup all-purpose flour
* 4 cups chicken or turkey broth
* 2 cups cooked wild rice
* 2 cups half-and-half cream
* 2 cups diced cooked chicken
* 1 teaspoon dried parsley flakes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
Side note: for a healthier version that tastes pretty similar use whole wheat flour, olive oil instead of butter, and 2 % milk or almond milk instead of half and half.
Directions
* In a large kettle or Dutch oven, saute onion, celery and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper; simmer for 20 minutes. Yield: 10-12 servings (about 3 quarts).
Here is the website it came from!
http://www.tasteofhome.com/Recipes/Turkey-Wild-Rice-Soup?refurl=&_mid=455702&_rid=455702.1302816210.38069
I made
* 10-12 Servings
Ingredients
* 1 medium onion, chopped
* 2 celery ribs, diced
* 2 carrots, diced
* 1/2 cup butter
* 1/2 cup all-purpose flour
* 4 cups chicken or turkey broth
* 2 cups cooked wild rice
* 2 cups half-and-half cream
* 2 cups diced cooked chicken
* 1 teaspoon dried parsley flakes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
Side note: for a healthier version that tastes pretty similar use whole wheat flour, olive oil instead of butter, and 2 % milk or almond milk instead of half and half.
Directions
* In a large kettle or Dutch oven, saute onion, celery and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper; simmer for 20 minutes. Yield: 10-12 servings (about 3 quarts).
Here is the website it came from!
http://www.tasteofhome.com/Recipes/Turkey-Wild-Rice-Soup?refurl=&_mid=455702&_rid=455702.1302816210.38069
Pasta Fagioli with Sausage Soup
Kate got this recipe from Mary who is one of the best cooks I know! I learn almost everything from her since I get to cook with her twice a month! Kate made this soup and we had it for lunch today... DELICIOUS!!!! I can not wait to make it!
Ingredients:
1 can beans (the recipes calls for great northern beans but I think I used some small white beans)
1 lb mild Italian sausage (I use turkey sausage for everything (Sus)
1 TB olive oil
1 medium onion – chopped
2 cloves garlic – crushed
1 or 2 carrots – chopped
1 can (28 oz) diced tomatoes
2 cans chicken broth (about 3 ½ cups)
2 cups water
Salt & pepper to taste
6 oz small pasta
5 oz spinach, washed dried and cut into strips
Parmesan cheese
Directions:
Heat oil in large pot. Add sausage, cook until browned. Add onions & garlic. Cook until tender. Add carrots, tomatoes with juice, beans, chicken broth, water, salt & pepper. Heat to boiling. Reduce heat and simmer 30 minutes.
Meanwhile cook pasta according to package directions.
Just before serving add spinach and cooked pasta. Serve with parmesan cheese.
Ingredients:
1 can beans (the recipes calls for great northern beans but I think I used some small white beans)
1 lb mild Italian sausage (I use turkey sausage for everything (Sus)
1 TB olive oil
1 medium onion – chopped
2 cloves garlic – crushed
1 or 2 carrots – chopped
1 can (28 oz) diced tomatoes
2 cans chicken broth (about 3 ½ cups)
2 cups water
Salt & pepper to taste
6 oz small pasta
5 oz spinach, washed dried and cut into strips
Parmesan cheese
Directions:
Heat oil in large pot. Add sausage, cook until browned. Add onions & garlic. Cook until tender. Add carrots, tomatoes with juice, beans, chicken broth, water, salt & pepper. Heat to boiling. Reduce heat and simmer 30 minutes.
Meanwhile cook pasta according to package directions.
Just before serving add spinach and cooked pasta. Serve with parmesan cheese.
Chicken and Black Bean Green Enchilada Rice Bake
Another super easy and yummy dish that Kate shared with me. It fed 6 people and that was with some leftovers and the boys had seconds. I served it with cornbread.
Ingredients
2 cups cooked white long grain rice
2 1/2 cups cooked, shredded chicken breast (I used a rotisserie chicken)
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
Here is the website it came from with pictures.
http://picky-palate.com/2011/04/25/chicken-and-black-bean-green-enchilada-rice-bake/
Ingredients
2 cups cooked white long grain rice
2 1/2 cups cooked, shredded chicken breast (I used a rotisserie chicken)
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
Here is the website it came from with pictures.
http://picky-palate.com/2011/04/25/chicken-and-black-bean-green-enchilada-rice-bake/
Chicken and Brown Rice Soup
I have been excited to start cooking again and love my friends sharing recipes with me! Kate found this one and it was very delicious and so easy to make!
Serves 8
To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.
Ingredients
8 cups low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
1 small chicken breast (about 6 ounces), cut into 1/2-inch cubes
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced
Direction:
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
Here is the website it came from and a picture! Yummy!
Serves 8
To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.
Ingredients
8 cups low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
1 small chicken breast (about 6 ounces), cut into 1/2-inch cubes
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced
Direction:
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
Here is the website it came from and a picture! Yummy!
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