So, I'm aware I don't have quite a following yet, but I just wanted to let those of you who do stop by often know that I've got great news!
I've been very unhappy with my current work situation for quite some time and hubby and I have been praying and talking for months about what our next step should be, in particular with my career.
Well, God has opened a door for a new opportunity for me that will allow me to be home much more frequently, (like I'll only be working two days a week now) and I am so thankful! This will give me the opportunity to be the wife I've always wanted to be, and more time to follow my passions with crafts, cooking and photography.
He truly does answer prayers! Not always in the way we imagine, but in this case, in a way that is better than I ever could have expected. So, just hang in there with me, because I'm hoping that this new opportunity will also give me more time to focus on my blog, which is something I've wanted to be able to do for over four years now, ever since I started my first one.
If you think of us often, we'd appreciate all of the prayers we can get throughout this transition and are so grateful for your support! Thanks for being patient with me! I can't wait to have the time to share our life and projects with you more frequently!!
Wednesday, August 14, 2013
Monday, August 5, 2013
This recipe is on our weekly dinner rotation because it is so good and so easy!! If you like chips, chicken and cheese and enjoy having a delicious dinner on the table in under thirty minutes then you might love this recipe just as much as my husband and I do!!
-1 can white chicken, drained
-1 (large) bag Doritos (you can use whichever flavor you prefer, we love it with Cool Ranch Doritos but it's just as tasty with Nacho Cheese Doritos)
-1 can Ro-tel, drained
-1 can cream of chicken soup
-3/4 cup frozen corn
-1 TBSP ground cumin
-1 TBSP garlic powder
-1 TBSP dried minced onions
-2 cups shredded cheese, divided
1. Preheat oven to 375. Pour your canned chicken in a medium bowl and smash/stir it with a fork until it's in small pieces and shredded. Season chicken with cumin, garlic powder and onions, mix well. Add Ro-tel, frozen corn, cream of chicken soup and 1.5 cups shredded cheese. Stir well and set aside.
2. Pour 2/3 of your chips into a 9x13 baking dish (or just enough to cover the bottom). Using your hands smash the chips so that they lay flat on the bottom of the pan.
3. Cover chips with your chicken mixture then top it with your remaining chips and shredded cheese.
4. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes, or until the cheese in melted and it's heated through.