Back to school…back to blogging…back to life

Well, howdy there!

Been a long time, hasn’t it?

It was a crazy whirlwind summer for us.  In spite of the fact that we were uprooted and transplanted to a tropical rain forest in which it rained we had a very nice summer.

The girls started school last week –

Big Girl is in 7th grade. I can hardly believe she is so big!


Little Bit started 4th grade.  When I took her to school, she didn’t want me to walk her in – she just hopped out in the carpool line and didn’t even look back.  My heart lurched a little, but I was so proud of her bravery and happy that she was comfortable enough to go on in without Mommy holding her hand.


After taking almost every Friday off for the past month (plus a few weeks) and a week here and there to play with the girls, I’m back working a  “normal” schedule again.  That means I’m also back to managing our family schedule a little bit more closely, including meal planning – and that means it’s


Here’s what’s cookin’ at our house this week:

Monday: Beef Stew (crock pot recipe) with some crusty homemade bread Friday: Chicken Noodle Casserole (this is a new crock pot recipe I want to try)
Tuesday: Asian Chicken Stir Fry Saturday: TBD
Wednesday: Mexican Potato Casserole (prep ahead & bake recipe)
(Tacos for the kids)
Sunday: “Lunch on the Lawn” at church (picnic)
and dinner with our Small Group – SuperMan’s absolutely awesome Brunswick Stew, homemade bread and cole slaw
Thursday: Bourbon Street Chicken (crock pot recipe) and rice w/ steamed broccoli I’m also nibbling on some of this bean salad for lunch this week

What’re you planning this week for yummies for your family?

Chicken Stir Fry

I mentioned earlier this week that I’d made an absolutely awesome chicken stir fry for dinner the other night. I also made some terrific fried rice. (you can check out that post if you want the fried rice recipe)

I promised, at the time, that I’d share the recipe for the stir fry, so here it is!

I filled mine with all sorts of yummy vegetables.  You can use some liberties here – use what you have, or what you find at the grocery store.


I put broccoli, carrots, garlic, Napa cabbage, onion and bell peppers in ours.

Next time, I’ll probably add some water chestnuts, bok choy and  maybe some bamboo shoots. I just didn’t have any this time. You could also add some snow peas, shredded cabbage… the possibilities are endless.

The girls break out in hives when they see that many vegetables on a plate, so they ran for cover and opted for the fried rice with chicken only, pleaseandthankyouverymuch. But, they ate their entire dinners and there were “secret” veggies hidden in the fried rice so I didn’t worry too much.

SuperMan and I thoroughly enjoyed the stir fry, however. And we enjoyed the leftovers for lunch the next day, too. So good.

Give this a try sometime you have a craving for some “Chinese” food. I think it is so much better than the takeout you get. (and cheaper!)


Chicken Fried Rice


1/4 cup soy sauce
1/2 cup chicken broth
1 Tbsp sesame oil
2 Tbsp brown sugar
2 tsp cornstarch

Stir Fry

1 pound chicken, cut in bite-sized cubes
1 tsp dried ginger
2 Tbsp minced garlic
1-2 cups broccoli florets
1-2 cups Napa cabbage, julienned
1 bell pepper, diced
1 small onion, diced
1 cup carrot, julienned & diced finely
(any other veggies you want to add)

sesame oil

  1. In a large measuring cup, whisk together the ingredients for the sauce and set aside.
  2. In a large wok or sauté pan, heat sesame oil (about 1-2 Tbsp).
  3. Sauté chicken until cooked; 7-8 minutes.
  4. Add ginger, garlic, carrots, onion & pepper. Cook 2-3 minutes.
  5. Add the remaining vegetables. Cook, stirring frequently. Veggies should be crisp, yet tender.
  6. Pour the sauce mixture over the vegetables & chicken. Stir to coat everything thoroughly and let simmer for a few minutes to thicken.
  7. Serve over fried rice or steamed rice.