Tag Archives: Pinterest

To all the Mama’s………

11 May
To all the mama’s who do this alone, to all the mama’s who chose life, to all those mama’s who chose to give that life to another woman, to all those women who wake to feel the sting of empty arms, to al those mama’s who never felt life grow in their bodies but love the children who grew in their hearts just the same, to all those mama’s who stepped in to raise another woman’s child because they were no longer able to, to all those mama’s who have angel babies, to all the mama’s who are caring for children with special needs, to all the ladies who don’t have the official title of mom but love just the same, and to all the people who think of their mama’s in heaven today………He sees you, sees every tear, and holds you in the palm of His hand. Today I honor you and pray that the love of God will bring you strength, comfort, and joy!
Happy Mother’s Day!
~Be Blessed and be a Blessing~
Rebecca
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Trading Perfection for Progress

31 Dec

Happy (almost) 2014! This time of year is a symbolic slate clearer. The New Year allows us to reflect on the year past and look ahead at the year to come. We stop and contemplate the changes we want to see in our lives. I am sure most of us are pledging to give up something or start something. I heard that 82% of resolutions fall by the wayside and I am usually no exception! This year, like maybe some of you, I want to give up resolutions….not because I don’t think change is good but because it is usually something fluffy (to be a better person) or vague (to be healthier).  I wanted to approach this differently and give depth and substance to change.

Years past, I made my resolutions without considering that maybe the Lord might have some things in mind.  I have spent the month of December carefully evaluating the past year and spent some much needed time in prayer.  A few themes kept coming up but one really stood out and that will be my theme for 2014.

My theme is Time.  I am a fly by the seat of my pants kind of girl.  I am a last minute with everything…actually I always say I work best under pressure but the truth is, yes, whatever it may be gets done but the stress really zaps my energy and joy.  I vow almost daily to make a schedule and have a plan but when night rolls around I tell myself I will do it tomorrow.  So everyday my tomorrows get busier and busier and it is easier to just keep with the same cycle. I really feel the Lord is placing on my heart that I need to be intentional with my time and use my days wisely.  I started by taking a week to write down what I generally do in a day from quiet time (but because of poor planning doesn’t take precedence), homeschool, cleaning, cooking, errands, and all the other little things in-between.  With a shiny new planner I have a schedule in place (penciled in….of course) including a weekly meal plan.  The month of January will be trial and error (one reason everything is penciled in) and fine tuning.  I pray that this will lead to a life less harried and that joy abounds in all that the Lord has in store for me and my family.

I think it is important to remember that what I am after is not perfection but progress.  I think that is why resolutions in the past have fizzled and died within weeks of the New Year.  I need to let go of perfection and excuses…neither lead to progress but to continued failure.  A Cycle I am ready to get off.  I love that the Lord doesn’t want to leave me where I am.  He is working and stretching me to make me more Christ like.

Do you have any resolutions or themes for the New Year?  What are some ways you’re intentional in making progress?

I hope you are all having a wonderful celebration with those you love! My prayer for you is that this year you will grow deeper in your faith, that your marriages will be stronger and more passionate, that you will find great purpose in being a great parent, to be more intentional with your friendships, and mostly, to find ways to be a blessing to others. May God guide your paths, comfort you, and give you peace as you embark on a shiny new year!

~Be Blessed and be a Blessing~
Rebecca

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Loving Every Age

14 Nov

As many of you know, I LOVE my birthday!  It is a great time to reflect on the year past, to see where I was, where I am, and where I am going.  Our culture reveres youth and anything over 30 as a has been.  I disagree!  I think we need to celebrate every year and thank God for the privilege of age and wisdom!  Aging is inevitable.  No matter how much you dwell on it, wish it away, or daydream of your younger years, they are not coming back.  So celebrate!  Be proud of your age and wear it to the glory of God!  You never know when it will be your last, so make it memorable not only for you but for those who love you!

I am so grateful that 36 years ago today I was born! I am grateful for all the experiences, all the tears, all the laughter, for all the things that built endurance and character, and mostly for God’s faithfulness through it all!  Today I celebrate and today I am so blessed that you made it a day I will treasure always!

~Be Blessed and be a Blessing~
Rebecca
age 36

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Connecting in a Disconnected World

20 Oct

We are such a fast paced busy society.  The 21st century has us overbooked, over stressed, and completely disconnected with each other.  We are families with busy careers and too many activities.  The time spent face to face with each other is being replaced with being shoulder to shoulder in the car distracted by some sort of gadget. I Pods, cell phones, and video games have replaced real human interaction.  Families used to treasure the time around the dinner table just sharing and talking, creating strong family bonds.  Now, it’s a race to throw something in the microwave or visiting the drive thru in between activities.  We are losing the true purpose and beauty of life and our families are missing out on the deep bonds that make family so precious.

Don’t get me wrong, I love social media.  I have reconnected with friends, “watched” families grow through shared pictures, and kept up to date on all the happenings of family and friends near and far.  I love reading blogs and having answers to questions only a Google search away.  But, I am not cultivating real relationships by starring at a screen all day, actually just the opposite is happening.  We are becoming an anti social culture losing our ability to have meaningful person to person relationships.

Having a presence is social media is fantastic and can be incredibly beneficial.  It is a great tool to reach masses, connect, and network.  Placing limits, especially for our children is vital.  We need to give them plenty of opportunities to be disconnected and let them have the chance to develop organic imaginative play, learn social cues and interaction, develop critical thinking skills, proper communication skills, and time to build lasting strong relationships.  In order for my family to see the value of disconnecting I have to demonstrate healthy social media habits.

I found myself slipping lately.  My son called me, “laptop mommy” the other day, YIKES!  I don’t want to be remembered as the mom who wasted her day in front of a screen “Liking” someone else’s memories; I want to be making my own.  Imposing healthy limits on myself will keep me mindful of what is valuable and meaningful.  The importance on being present in your home and limiting outside distractions be it social media or too many activities will have positive impacts on children especially as they grow into their teen years.  Having meals together and making time for each other will greatly reduce the likelihood that your children will abuse drugs and alcohol and they will experience a greater sense of joy and satisfaction not just with their family but life in general.

I am making the commitment to reconnect and be present with those I am with and focus on things that have eternal value.

What are some steps you take to limit computer, cell phone, extra curricular activities, etc..?  I would love to hear from you!   As always, thanks for taking the time to visit.

~Be Blessed and be a Blessing~

Rebecca

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Shrek Sauce

11 Oct

Sometimes giving things a creative and yes, even gross names inspires little ones to try something new.  Shrek Sauce is nothing more than an avocado dip or spread. With a few variations to the recipe we enjoy this sauce as a sandwich spread or as an alternative to guacamole on burrito/taco night.

This is all you need! Of course adjust ingredients to suit your sized family or
occasion.
2 ripe avocado’s
1 Roma (Plum) tomato
3-4 Tbsp mayo (we used light)
garlic powder to taste
Slice each avocado in half and give the pit a good whack with the knife, give it a twist and the pit should come right out.
Scrape out the flesh of the avocados into a bowl and add the mayo. This is
a smooth sauce so I am using my emulsion blender. You
can use a hand mixer, potato masher, and if ripe enough, a fork.
Mix away until silky smooth.

                                                                               Finely dice the tomato and it and the garlic powder to
                                                   the bowl. I used about a 1/2 tsp of garlic powder but use as
                                                   much or as little as you like.

Serve with chips, spread on a tortilla, or use it as a sandwich spread.
*To use as a sandwich spread I use just the avocado, tomato and mayo.
Shrek Sauce
2 ripe avocado’s
1 Roma tomato
3-4 TBSP mayo
Garlic powder
Slice each avocado in half and give the pit the pit a good whack with your knife to easily remove it. -Scrape out the flesh of the avocados into a bowl and add the mayo. This is a smooth sauce so I am using my emulsion blender. You can use a hand mixer, potato masher, and if ripe enough a fork. Mix away until silky smooth. –Finely dice the tomato and it and the garlic powder to  the bowl. I used about a 1/2 tsp of garlic powder but use as  much or as little as you like.  

Have you creatively named a food or recipe to make it more appealing or fun for your family?  I would love to hear about it.  Leave a comment or a link to your recipe, I would love to see it!  Thanks for visiting!

~Be Blessed and be a Blessing~
Rebecca
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Quick Enchilada Bake

6 Oct

Who doesn’t love a meal that consists of 5 ingredients and one pan?  This girl does!  This meal is perfect for those days when you just want a quick meal with low fuss and minimal mess.  Sit back, get comfy and see just how easy this meal can be.  Enjoy!

4 chicken breasts (about 1 1/2-2 pounds). Sprinkle both sides of chicken
with taco seasoning about a teaspoon per side. Bake in 350 degree oven
for about 35-40 minutes or until cooked through.
While chicken is cooking slice up about 4-5 green onions.
You will need 1 Cup of your favorite cheese. Really, you could use
as much or as little as you like. 1-19oz can of enchilada sauce. This yields
about 2 Cups of sauce. Again use less if you would prefer it less saucy.
We used extra sauce in ours because we served ours with tortillas and
white rice. The extra sauce absorbed into the rice and made it extra yummy!

When chicken is done remove it from the baking pan and dice it up into bite sized pieces. Add the enchilada sauce and mix well. Top with cheese and place back into your 350 degree oven for 20 25 minutes or until the cheese is melted and the mixture is hot and bubbly.

                                                                                                                        

                     When it is done baking sprinkle with the green onions.

            We served ours with white rice rolled in tortillas topped with 
               lettuce and tomatoes. Now for the verdict from some tough critics…

Our little man approves and………
                                                                                                                                                                                    

                  Very enthusiastic thums up from the girls. The hubba hubba hubby
    also gave it a thumbs up.

Recipe

3-4 boneless skinless chicken breasts

1-2 tsp taco seasoning

4-5 green onions thinly sliced

1 C. shredded cheese

1-19oz can enchilada sauce

Pre-heat oven to 350 degrees.  Place chicken in baking pan and sprinkle both sides with taco seasoning.  Bake 35-40 minutes or until cooked through.  Slice up green onions while chicken is cooking, set aside.  Remove chicken from oven and cut into bite sized pieces.   Return chicken to baking pan and add the enchilada sauce, mix well.  Top with cheese and return it to your 350 degree oven.  Cook an additional 20-25 minutes or until mixture is hot and bubbly and cheese is melted.  Sprinkle with green onion.

Serve as is or on top of crisp shredded lettuce (great low carb meal) or as my family did, with tortillas.  A little less fussy than traditional enchilada’s.  As always, thank you for visiting.  I love to hear from you and to see what you’re cookin’.  If you have a favorite recipe, please share below or add a link, I would love to see it!

~Be Blessed and be a Blessing~

Rebecca

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Bring Back That Summer Feeling ~BBQ pulled chicken~

24 Sep

Now that Fall is in full swing here in the North I am already missing the lazy days of summer and the wonderful tastes that go with it. This is one of our favorite summer recipes adapted to cook in your crock pot. Enjoy a little taste of summer year round with this easy and flavorful recipe!

In a large slowcooker add 4-5 boneless skinless chicken breasts. Add 1 1/2
green bell peppers on top of chicken.
Add one large sliced onion.  Cover with lid and cook on low about 7-8 hours.
Remove lid and drain any excess liquid on the bottom of the slow cooker. With
2 forks shred chicken (chicken should be tender enough to do this right inside the
slow cooker).
Add 1 1/2- 2 Cups of your favorite BBQ sauce and stir to mix.
Cover and cook an additional 30 minutes to an hour.
Serve with your favorite sides.
Ingredients
4-5 boneless skinless chicken breasts
1 1/2 green bell peppers
1 large onion
1 bottle of your favorite BBQ sauce

*serves my family of 5 for 2 meals*

Add your chicken breasts to your slow cooker and top with sliced bell pepper and onion.  Cook on low 7-8 hours and drain excess liquid.  With 2 forks shred chicken and add 1 1/2-2 Cups of your favorite BBQ sauce.  Cover and cook an additional 30 minutes to an hour.  Serve with your favorite sides.
*As a variation I also serve these on hamburger buns. To make it even more delicious add a slice of provolone cheese to the chicken and melt
 under your broiler until melted goodness is acheived.*

As always, thanks for stopping by!
~Be Blessed and be a Blessing~
Rebecca
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Taco Soup

18 Sep

The lazy days of summer are just about over. Soon enough the weather will change, the trees will showcase their brilliant colors, and the days will become a little more hectic.  One of my favorite ways to warm-up and to solve the mad dinner rush is to dig out my slow-cooker and make soup.  One of our family favorites is Taco Soup.  Easy, economical, and so yummy! Throw this on in the morning and dinner is done!  I want to hear from you! Do you have a favorite family recipe or maybe an easy and quick go to meal?  I would love to see it. Leave a recipe or a link in the comments below I would l love to see what you’ve got cookin!

What you will need to get started (scroll down for full recipe).
Fry up your ground beef, onion, and garlic until cooked through.
Here, Broukie demonstrates proper ground beef crumbling.
Alison finishes up.
Add the cooked ground beef to your slow-cooker.
The next step is easy-add everything else and give it a good stir.
I needed someone with a little muscle for this step;)
Voila! Turn it on low, cover, and go about your day.
Don’t want to crock pot it? You can add all the ingredients to a
stock pot and simmer for 15-20 minutes and serve.
This is how it looks, mama style. Sharp cheddar cheese,
sour cream, green onion, and Frito’s. What will you add to yours?
If you’re so inclined, enjoy it with a nice glass of chocolate milk!

Taco Soup
-1 1/2 pounds lean ground beef
-1 large onion, diced
-1 clove of garlic, finely minced
-1 12oz bottle of green taco sauce
-1 can beef or chicken broth (14-16 oz)
-2 (15oz) cans black beans, drained and rinsed (optional-if you don’t mind the off color)
-15 1/4 oz can of corn, drained
-4 1/2oz can of chopped green chilies
-15oz can of tomato sauce
-1oz packet of taco seasoning
-3-4 Cups of water
-your favorite garnishes

 In a large skillet over medium heat cook the ground beef, diced onion, and minced garlic until the ground beef is no longer pink.  Add the beef mixture to your slow-cooker and add the rest of the ingredients, stir. Cover and cook on low until ready to serve.  Simmer 15-20 minutes for stove top method.
   Add a salad some corn bread muffins for an even heartier meal.  This recipe feeds my family of 5 with leftovers for lunch the next day. I hope you enjoy it as much as we do.  Thanks for visiting!
~Be Blessed and be a Blessing~
Rebecca
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It’s a Wrap

13 Sep

When we are wanting to whip up something quick but delicious, you will usually find a wrap on our dinner plates. Tortillas are so versatile, you can’t go wrong (well except for that one time…but we won’t talk about here). With a little prep work you can have dinner ready in a jiffy! This recipe will make 6-8 wraps.

You are going to need 1 large green pepper, 1 large onion, 2-3 Roma tomatoes, 
 1 8oz package of fresh mushrooms and 3 cloves of garlic. Chop pepper, onion,
 tomato and mushrooms into bite size pieces and finely chop the garlic. Set aside.
 1 package (8-10) of your favorite tortillas. *You'll want to turn your oven on warm now
 and add your tortillas if you are not microwaving them*
I have chopped up 3 boneless skinless chicken breasts into bite sized pieces.
For spices you are going to need 1 1/2 tsp salt, 1 1/2 tsp garlic powder,
1 tsp of black pepper and 1 tsp turmeric.
In a large skillet heat 2 tablespoons of olive oil over med-high heat.
When pan is hot add your chicken breasts and seasonings. cook
6-8 minutes or until chicken is cooked through. Remove from pan and set aside.
In the same pan heat another tablespoon of olive and heat over med-high heat.
Add the green peppers, and onions. Cook for about 4-5 minutes or until they are starting to get tender.
Add the mushrooms and tomatoes and cook another 2-3 minutes or until the veggies are
tender add the garlic and cook a minute longer. *Please note that you may have to adjust the cooking temperature of your
stove top*
Add the chicken back in and stir well.  Turn your heat down to low.
Get your tortillas ready.  *If microwaving your tortillas do it now. I add 2-3
at a time and heat for 15-20 seconds and repeat until all tortillas are warmed*
Add filling to center of tortilla and sprinkle on your favorite
cheese ( I used a Mexican 4 cheese blend).
Wrap up like a burrito and enjoy! Makes 6-8
burritos.

Ingredients
3 boneless skinless chicken breasts
1 large green pepper
1 large onion
2-3 Roma tomatoes
1- 8 oz. package fresh mushrooms
3 garlic cloves
olive oil
1 1/2 tsp salt
1 1/2 tsp garlic powder
1 tsp black pepper
1 tsp turmeric
6-8 of your favorite tortillas (burrito size)
Your favorite shredded cheese
Instructions

-Chop green pepper, onion, mushrooms and tomatoes into bite sized pieces.Finely chop the garlic set aside
-Chop chicken breasts into bite sized pieces. In a large skillet heat 2 tablespoons of olive    oil     over 
med-high heat. When pan is hot add the chicken and spices. Cook 6-8 minutes or until cooked 
through. Remove from pan.
- In the same pan add another Tablespoon of olive oil and heat over med-high heat. Add the green pepper and onion. Cook 4-5 minutes or until they are starting to get tender. Add the mushrooms and tomatoes and cook an additional 2-3 minutes or until the veggies are tender. Add garlic and cook a minute longer.
-Add the chicken back in the skillet and mix well. Turn heat down to low.
-Prepare your tortillas by heating them up a bit (if you desire) in the microwave 15-20 seconds
or in a warm oven for 5-10 minutes.
-Add a heaping spoonful in the center of the tortilla and sprinkle on your favorite shredded cheese.
-Wrap up like a burrito and enjoy! Makes 6-8 wraps.

Another great add to these wraps is fresh flat leaf Italian parsley. It gives it such a fresh summery taste! Have fun and experiment with different spices and ingredients. It is fun to get the little ones in the kitchen and let them "design" their own. Our children are more likely to try something new and enjoy it if they had a hand in helping to make it.  Thanks for visiting!

~Be Blessed and be a Blessing~
Rebecca
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BBQ Chicken Quesadillas

8 Sep

Here in the Midwest we get a short season to grill, therefore we do it a lot in the summer. With all that grilling comes leftovers. Honestly, my family isn’t all that excited to eat the leftovers and I am not all excited to waste food. So that leaves me some creativity to turn yesterdays leftovers into something my family will enjoy. Let’s get started!

Here are last nights BBQ chicken breasts. I took them straight from the fridge
and removed the meat from the bone and chopped it into a bite sized dice.
Ingredients:
2 chicken breasts- 2 plum tomatoes diced- 1 small onion diced- shredded lettuce-
burrito sized flour tortillas- Provolone and an Italian shredded blend cheeses-
Sweet Baby Rays BBQ sauce- and some non stick spray.
Heat a skillet over med heat and spray with some non stick spray
(I have used butter it works great I was just trying to save a few calories).
Add a tortilla and sprinkle with your favorite cheese ( I made one quesadilla with an
Italian cheese blend and another with Provolone slices. Both were good but the
Provolone was best). Sprinkle with some chopped onion.
Add enough chicken to evenly cover the tortilla. Squeeze some BBQ sauce all
over the chicken. I didn’t measure but approximately 3-4 Tablespoons of
sauce. Definitely just add all ingredients to your taste.
Add some tomatoes and more cheese. Top with another tortilla and cook
4-5 minutes per side or until tortilla is crispy and cheese is melted.

*Since it can be tricky to flip without a lot of fall out you can just use one
tortilla. Just make like above but go lighter on the filling and flip one side of the tortilla
over so the edges meet.*

I cut it using a pizza cutter. Just like that…You have a crispy, cheesy, BBQ
Quesadilla! I like to top mine with shredded lettuce. YUM! This recipe made 2 large
quesadillas and 2 half quesadillas.
Recipe
*Yields 2 large and 2 half quesadillas
2 chicken breasts
2 plum tomatoes diced
1 small onion diced
shredded lettuce
burrito sized flour tortillas (I used a total of 6)
Shredded Italian cheese blend (or your favorite)
Provolone (or your favorite)
BBQ sauce (I used Sweet Baby Rays BBQ Sauce)
Non stick cooking spray
Heat skillet over Medium heat and spray with non stick spray. Lay tortilla in pan and add cheese. Evenly top tortilla with chicken and add BBQ sauce. Sprinkle with tomatoes and top with more cheese. Lay another tortilla on top of the ingredients and cook 4-5 minutes per side or until tortilla is crispy and cheese is melted. Cut with pizza cutter and serve with your favorite toppings.
This was a big hit with my family! Definitely going on the please make again list! Just like with most of my recipes you can personalize it to your tastes. This would be delicious with some grilled green peppers and mushrooms!
If you are cooking more then 2 quesadillas I would put a foiled lined baking pan in a warm oven to keep the finished quesadillas warm until you are ready to serve. Also, you can cook 2-3 quesadillas at a time on a large griddle.
I hope you enjoy this delicious easy recipe! Thanks for stopping by!
~Be Blessed and be a Blessing~
Rebecca
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