Help, Need food Quick

It's a Beautiful Sunday here! Yipeeee! We had a great breakfast brought to you by MOMMY!!!! And then we had a small family melt down followed by a fast frenzy to church.
Amen, Amen what a wonderful service even though Kaden pretended to be the HULK and caused the church daycare workers to literally break out into a sweat. He was not a very happy camper. Apparently I forgot to send him a memo that the family melt down was over!
After church I suckered Thanh into taking us out to lunch. Yeah me! And then we went to our local "everything is Larger than Life, but at a discount" store. And spent a boat load of money on much needed essentials.
We came home, played with the kids and kind of hung out. Then we thought we would look at old year book pictures. Yeah, everything is fun until someone gets hurt. Obviously my hair was a tad high back then.


  1. I will e-mail you the recipe for crunchy chicken. I will need to know how many people you will be feeding so I can "adjust" the recipe. I usually bake potatoes to go with it and a vege. YUM!

  2. I hear ya! The yearbook is the kiss of death.

  3. Hey Shari!!
    We are a family of 5. I can't wait to try your recipe out!

  4. Monkey Balls. Quick. Easy. Cheap. Tasty.
    Ground beef(about 2 lbs for 5 of you, or more if you have teens) season to taste in a bowl with salt, pepper, onion salt. Add uncooked rice (minute rice works too, even better) maybe 1 cup, just eyeball it. mix together and form into large meatballs. Not tennis balls or anything, but big ones.
    Make 1 can of tomato soup for every pound of ground beef. Place meatballs in baking pan and pour soup over the top. bake at 350, covered with foil for 45 mins, turning meatballs over 1 time during cooking. Serve with vegie of choice. Makes children and grownups happy.

  5. Hi Sheila,

    Sorry it took me a couple of days to get back to you on this. Here is a recipe for white chicken chili that my family can't get enough of.

    6 chicken thighs, skin and excess fat removed
    1 cup chopped onion
    2 cloves garlic, finely chopped
    1 1/2 cups chicken broth
    1 teaspoon ground cumin
    1 teaspoon dried leaf oregano
    1/2 teaspoon salt
    1/4 teaspoon Tabasco sauce
    2 cans (about 15 ounces each) great northern beans, drained, rinsed
    1 can (12 to 15 oz.) corn, drained
    2 Tbsp. chopped fresh cilantro, optional
    Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add chicken thighs.
    Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender.

    Remove chicken; remove meat from bones and chop or shred chicken. Discard bones and return chicken to crockpot. Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.
    Serves 8.

    Note: I use boneless skinless thighs, omit the tobasco sauce, and use cilantro only if I have it. Serve with shredded cheddar and sour cream with tortilla chips. It's yummy!