While Jason was hard at work trying to get more barkdust into recycle containers, Hayden and Lily were busy making piles of leaves to jump in. They are so ready for fall, and especially for jumping in piles of leaves, that they were making their own piles...made up of mostly fresh harvested leaves from the tree Hahaha.
I didn't have the heart to tell her that is not quite the same as jumping in a real pile of fall leaves.
While going through our still stuffed with boxes garage, the kids ran into their old power wheels. We need to charge up the cars...to see if they are even going to work after being out of commission for so long. The boys did have fun letting the cars roll down the driveway and crash into their Dad's work beater.
Jericho telling Jason that he just "crashed into yours car Daddy." It is so funny how he says "yours" about things that belong to others.
My boys, driving off into the sunset.
When lunch time came around the crock pot's contents were amazing. This is the second time we have made this...delish both times, but this time a touch more spicy. Skinny crock pot chicken taco chili. It is only 204 calories and 1.5 grams of fat for 1 and 1/4 cups of this yummy deliciousness!
Ingredients: - 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies (this second time we used 2 cans of rotel with chilies and lime...gave it more flavor and more heat)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours...again our crock pot NEVER takes as long as these directions say...we are usually safe cutting the time in half, just eyeball it and use a thermometer. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra cals I tried a couple teaspoons of the skinny ranch.) This is one of my faves, so easy and so tasty!
After lunch Lily lost her 3rd tooth! My baby is growing up sniff sniff. Hayden took it much better since she has now lost 2 herself.
Here is my little Bug, signing her name to a letter we wrote together to the Tooth Fairy.
You can see her little bitty tooth on the counter next to the letter.
The letter says..."Dear Tooth Fairy, We are writing you a letter because I lost my 3rd tooth. I am going to place it under my pillow for you. Please leave me a sparkly dollar. I would also very much like a Chica stuffed animal if you can find one. Thank you! Love, Lily" Hmm sparkly dollar check, but the Tooth fairy is going to have to write back and explain about shipping delays on Chica LOL.
I then went to work on getting the girls Halloween wigs to look a lot less curly. I tried two methods I saw online, pour a pan of boiling hot water on the wig, let it dry then brush out and flat iron and just brush it and flat iron. The waterless version churned out a slightly better product, but either is fine.
One down, one to go...what a PITA Hahaha.
The kiddos spent all day outside...I wanted them to enjoy it while it lasted. They came in for snack time, which is always fun around here.
Is this spa time or snack time?
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Directions:
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
On a gas grill or
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
1/8th of the whole dish is 345 calories and 17 grams of fat. A little higher than some of Skinnytastes other meals...but the cheese was worth it LOL.
The boys loved it, Lily ate a bit...my poor "I hate red sauce" Hayden wouldn't touch it, she sure didn't know what she was missing out on.
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