In our homeschool this week…
This week went by so fast it seems like a blur. I am always thrown off when we have a Monday holiday. Two of the girls started back to their music lessons. We are just plugging away.
Places we’re going and people we’re seeing…
My husband and I took a trip to upstate NY to visit our oldest daughter on Monday.
a little foliage from the trip |
My favorite thing this week was…
Getting the news that my oldest daughter passed her CNA license exam on her first try.
I’m reading…
I've been reading the Bible chronologically since I finished the Bible in 90 days back in March. This week I decided to use a Beth Moore study for my personal devotions. I am deciding between one on the life of David and the other on Jesus. I am pretty sure I've decided to buy the one on Jesus (for my Kindle.)
I also read Diagnosis Death: Prescription for Trouble series #3 by Richard Maybrey. It was free (at some point) so I had it on my Kindle. It was an enjoyable read.
I’m cooking…
This week I made a new recipe from the newest Weight Watchers cookbook, I ♥ Leftovers. Here it is:
Spicy Sweet Potato and Corn Chowder
2 tsp. olive oil
1 onion, finely chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. flour
1/4 tsp. cayenne
1 (32-ounce) carton reduced sodium chicken broth
1 large sweet potato, peeled and cut into 1/2" cubes
1 chipotle en adobe, minced (I left this out because I didn't have any and thought it might be too hot)
1/4 tsp. salt
2 cups fresh or frozen corn
1 (6-oz.) reduced sodium lean ham steak, trimmed and cut into 1/2" cubes (I used Canadian bacon)
1/2 cup fat free half and half
T. minced fresh chives
Saute onion, celery and garlic in oil over medium high heat, stirring frequently until vegetables are soft (about 5 minutes). Stir in flour and cayenne and cook, stirring constantly, 1 minute. Add broth, sweet potato, chipotle, and salt; bring to boil. reduce heat, cover, and simmer until potato is tender (about 10 minutes). Stir in corn, ham and half-and-half and cook until heated through. Sprinkle each serving with chives.
Serving size (generous 1 cup)
185 calories
5 points plus
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Jenna, Emma and Connor sitting outside the Mayflower II. A great field trip we took yesterday. |
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