Wow this morning we knew we would be getting snow but the weathermen were saying it wouldn't stick and we were assuming they would be right. But 7:00 came around and it started snowing HARD huge flakes and it didn't stop for hours! Karis was already at school and then about the time she got there, the news started saying our county was closed! WHAT?! My child was at school! They did dismiss early and she was home by 10:00. I am REALLY hoping we don't have to make this day up!!!
This is what it looked like when it started snowing hard! It wasn't long until the ground was completely covered.
We were all glad Karis was home with us for the day!
2 thumbs up for snow days with my baby!
The kids made tents, the girls played dress up, read books, painted, colored, and so much more.
Brayden is on steroids for his asthma and it makes him act like this sometimes...ugh!
Not too sure what he was doing but apparently it was fun!
Karis did her daily gymnastics routines haha!
I didn't get a whole lot done today but I did get to play with my babies, made dinner and I randomly cleaned out my spice cabinet. I know crazy huh? but it was getting out of control!
Brayden and Karis made masterpieces!
I made Pioneer Woman's Chicken Tortilla Soup tonight and it was DE-LIC-IOUS! Everyone in the family loved it...even Lucy was gobbling it up by the spoonfuls!
I don't know how it could taste bad with all of this yummy goodness in it...seriously these are my favorites! I could put them in a bowl and eat them all raw with a spoon!
You can find the recipe on her blog here or here it is below:
Recipe: Chicken Tortilla Soup
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Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-½ teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- ¼ cups Diced Green Bell Pepper
- ¼ cups Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Garnishes:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
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