This is how we make chicken fajita's.

I like to boil or grill 3 boneless chicken breasts until almost done (they will finish cooking in the stirfry) because I think cooking them solely during the frying time is too much frying the peppers. Cool and slice into strips.

We make up our seasoning mix (for heaven's sake, make your own as the store bought kind is yucky and expensive, click here for the best mix that I use) and set it aside.

First we chop strips from 1 red bell pepper and 1 yellow bell pepper and 1 purple onion.

Cover the bottom of your heavy frying pan with olive oil and then add a teaspoon of your garlic paste or fresh garlic, minced.

Add the peppers and onions, chicken, and seasoning and cook 5 or 10 minutes until your desired taste is met (some like fajita's almost black)

Pour it into a platter and serve with Jill's salsa and sour cream on fresh flour tortillas and don't write to me and complain that you over ate because you WILL over eat on these every time!

Combine all ingredients.

okay, I'm not, but this mirror kinda made me look l-o-n-g and thin. Here are some pictures taken on a recent field trip to the children’s museum.

Here are the girls hanging off one of the old cars (Big Miss, friend, and Little Miss)

I am in the hospital having a baby (Doctor Little Miss was wonderful!)

I love a puppet show!

Puppet show from the back....It WAS the girls!

The dentist said, "This won't hurt a bit".....AHHHH

Here Little Miss is inside a huge bubble (too cool!)

So many things to try....

Hurry, hurry, call the firetruck

Racing the skeleton

The kids loved trying out the special needs

Digging for dinosaur bones

Making a video

How's that wind there Sarah?

The castle maze

The train ride (did I mention it was REALLY windy?)

Never doubt that a 17 year old cannot have fun in a children’s museum!

Rhubarb and Strawberry Pie (Diabetic)

Since summer is almost here and it is time for strawberry and rhubarb, I wanted to send this recipe in. It is a Diabetic recipe and I know you do not get a lot of these and they are just as good made this way. Or you can make it like you normally would.

Ingredients

• 3 cups, cut in 1 inch pieces (or 1 pkg frozen unsweetened rhubarb, thawed and undrained)
• 3/4 cup water
• 1/4 cup flour
• 3 Tbsp. cornstarch
• 2 Tbsp. Lemon juice
• 3 cups sliced strawberries
• 12 1/2 tsp. Equal Measure or 40 packets Equal sweetener or 1 2/3 cups Equal spoonful
• 1/4 tsp. ground nutmeg

Directions

Use favorite recipe for pie crust for a 9 inch crust. Bake in pre heated oven as required by your recipe. Cool on wire rack.

For the whole pie to be baked, oven should be set at 350 degrees F. Add rhubarb into a large covered saucepan over medium heat until rhubarb releases liquid (about 5 minutes). Combine water, flour, cornstarch and lemon juice. Stir into rhubarb and heat to boiling. Reduce heat and simmer uncovered, stirring constantly until mixture is thickened and rhubarb is almost tender (3-5 minutes longer). Stir in strawberries and cook 2-3 minutes longer. Stir Equal and nutmeg into fruit mix.

Spoon into pie crust, spreading evenly. Bake in oven until bubbly about 40 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack, serve warm. Enjoy!

Dietary exchange:

• 1-starch/Bread
• 1 Fruit
• 1 Fat

Grandma’s Blackberry Cobbler

  Crust:

 1 Tbsp. granulated sugar

3/4 tsp. baking powder

1/4 tsp. salt

1/3 cup shortening (she used lard)

1/2 cup buttermilk, (saved from making butter)

1-1/3 cups flour

Filling:

1-1/2 lb. blackberries

1-1/3 cups granulated sugar

3-1/2 Tbsp. flour

1-1/3 Tbsp. vanilla extract

Topping:

1/2 Tbsp. melted butter

2-1/2 tsp. granulated sugar

Directions

 Mix all filling ingredients and put into prepared pan.

 For top crust: Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thickness and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.

 Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Top with a scoop of ice cream or a whipped topping.