Chisel Chick: Beautiful Heartbreak

Sunday, December 4, 2011

Beautiful Heartbreak

I sent my bootcamp a song from Hilary Weeks called "Beautiful Heartbreak" and here is the story behind some of that song....

http://lds.org/pages/mormon-messages?lang=eng#my-new-life

I watched it and cried. I hope that you are inspired from this as well. I could be doing so much more....

No comments:

Post a Comment

Organization tip of the week

When your mail comes inside and your kids schoolwork comes home, put it all into a basket or file where you can leave it. Let it pile up until you are ready to sort through it and pay your bills and cut your coupons and what not. It won't go anywhere and you will always be able to find it if you have a place to put it. Pick a time every week to go through these papers and sort them into files and places that they need to go. Having a time set aside every week helps ensure that you will get it done and keeps the basket from overflowing!

Recipe of the week

Chilaquiles Casserole
Provided by
Preparation Time: 20 min Level: Easy
Cook Time: 45 min Serves: 10
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Ingredients:
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Preparation:
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutritional Information:

Per serving
Calories 238 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 30 g
Dietary Fiber 6 g
Fat 10 g
Saturated Fat 5 g
Monosaturated Fat -
Polysaturated Fat -
Protein 9 g
Potassium 365 mg
Sodium 333 mg
Iron -
Cholesterol 23 mg
Folic Acid -