Category Archives: Cooking

Well, I’m not throwing up daily anymore. Thank you to everyone who kept me in your prayers. I attended Wyatt’s Sunday School class a couple weeks ago, and Wyatt said something I hadn’t considered before:

The topic was prayer, and we were talking about why we pray when our Heavenly Father already knows what we need, and we cannot change the will of God regardless.

Wyatt said there are some blessings that God does WANT to give us. It is his will that we have those blessings. But those blessings are dependent upon us asking for them. It is a relationship we must maintain. This made me think of being sick and the blessing of getting better sooner than I ever have before.

Now to task at hand:

Dinner for my family.

Last night I made (drumroll please) dinner! (Ta da!) Lemon chicken pasta to be exact, which is an easy and delicious meal, and a great way to get back into “I can do this” mode.

It’s the first time I’ve made a real dinner in almost three months.

Today I sat down to plan out a menu for the week (I am ambitious!). The trouble is – it’s Spring. And I’m expecting. And winter food is too heavy for both. But summer food isn’t right either. And the inbetween food of fall isn’t in harvest this time of year.

This made it very challenging.

But after some looking through my recipe box, and some internet searches, here is my game plan.

Monday:
Broiled Tilapia Parmesan
Steamed Asparagus
Salad
Wild Rice

Tuesday:
Chicken Picatta
Garlic Mashed Potatoes
Steamed Broccoli

Wednesday:
Corn Chowder
Bran Muffins

Thursday:
Leftovers

Friday:
Baked Ziti
Garlic Bread
Salad

Saturday:
Wyatt’s night to cook. *This is a new development in the Christensen household. Last week was Wyatt’s first time. He told me to go get a pizza AND bake it. I don’t think that counts. I cut him some slack because of March Madness. But this week he better come up with something good!

Sunday:
Something in the crock-pot: Pot roast?

My question for you is: What do you eat this time of year?

Is always delish on a Sunday afternoon. And now that church is over by noon, I have a whole afternoon to bake (or take naps, or read, or build blanket forts. Aren’t Sunday’s luxurious?)

This bread is super moist, and “not too pumpkin-y.” It’s at least as good as what one might get at the local Great Harvest. And it’s even better the next day!

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Greek Salad

3 T EVOO
1 1/2 T Lemon Juice
1 clove garlic, minced
1/2 t  dried oregano
1/4 t salt
1/4 t pepper
3 tomatoes, cut into wedges
1/2 red onion – sliced into thin rings
1/2 cucumber – sliced into thick half moons
1/2 green pepper – julienned
4 oz. feta cheese – cubed or crumbled
16 calamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.