Mother's Day. The kids helped Aaron make me egg-in-a-frames for breakfast and brought it to me in bed. Then when I got out of the shower, I found this card/sign they had made. It says, "We love mom" they each made the letter they're sitting under. After church we went up to Salt Lake and had Mother's Day dinner with Aaron's mom, and Aaron sister Stacey and her family, and Aaron's brother Kelly and his family.
Letter Day. Boy am I behind in blogging about letter day. For letter T we talked about trains and teeth.
For letter U we did a bunch of "under" activities. We looked at things that go under water vs what stays on top. We did an obstacle course where the kids had to go under a string, hide under a laundry basket, go up the stairs, etc. And we made these cool underwater pictures, using food coloring and bubble solution. The fish hook is a U.
For V we made vases for violets. The violets are made out of crepe paper and poms.
Suzy did a lot of great water activities for W. We played pin the teeth on the walrus. And using a spray bottle painted hands and feet with water on the cement wall outside. Then the kids tried their best to play water balloon volleyball. :)
For X we talked about x-rays. I had the kids play an x-ray matching game, where they had to take a picture of an x-ray and glue it to the correct body part. I also had them make their own x-ray using black paper and chalk, they traced their hands and drew the bones inside.
We only have 2 letters left and then we'll be done with another round of letter days. I can hardly believe it.
Here is another fun art project I did with the kids. Hand print flowers, which we've done before, but this time I decided to try something a little different than the traditional tulips. Every flower is made using some part of the hand, either the whole hand, just the side of it, 1 finger, or thumb prints. Here are Ivan's and Lincoln's.
Adelia's turned out so well, that we made it into a card to congratulate Stacey and Rob on their brand new twins! A boy, Samuel, and a girl, Claire. Samuel is at Primary Children's in the NICU, because he has a hole in his diaphragm. They have him hooked up to a lot of different machines, but he is making progress towards having an operation later this week. We are keeping our thoughts and prayers with him and his family. Here is a picture of them together that I stole off facebook...aren't they adorable? We got to go down the day they were born and hold Claire, and Aaron got to help give Samuel a blessing.
Also, the last couple of weeks, I've gotten really into freezer meals. My friend Suzy and I got together one afternoon and made a couple together. And Aaron and I did about 10 more one night. So far we've eaten 2 of them, the Chicken Curry, and the Hot and Spicy Braised Peanut Chicken. The Peanut Chicken was excellent, the Curry was not bad, but a little dry. I think when I cook the other packages of that I will add some kind of sauce.
I found these recipes on the Internet, on pinterest. I'll let you know when I try the others and if they're any good.
Hot and Spicy Braised Peanut Chicken
IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 red pepper, 1/2 t grated lime peel, 2 T lime juice, 2 T soy sauce, 2 T flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breast.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.
Healthy Mama BBQ Chicken
3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green pepper, cut into strips or cubes, about 2 cups.
1 large red pepper, cut into strips or cubes, about 1 cup.
2 zucchini, chopped, about 2 cups.
2 cups chopped onion.
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
2 pounds chicken thighs or drumsticks.
2 15-ounce can of tomato sauce.
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard.
2 clove garlic, finely minced, about 2 tablespoons.
1 teaspoon salt
Divide everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer. Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.
Chicken Curry
3 tablespoons all-purpose flour
4 tablespoons curry powder
2 teaspoons ground cumin
1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces.
2 cups chopped peeled sweet potatoes.
2 cups baby carrots.
2 cup coarsely chopped mango. Or 2 cans of chopped mango.
1 cup chopped onion.
1 zucchini chopped, about one cup.
2 cloves garlic, minced
2 chicken bouillon, one per bag.
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)
Divide everything into two, one gallon freezer bags, shake it up, seal, label and put in the freeze.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.
Coconut Chicken Curry by Martha Stewart
IN THE BAG- 3 pounds boneless, skinless chicken thighs, 2 lbs. of chopped butternut squash, 2 medium onions,chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 T curry powder,1 t ground coriander, 1 t ground cumin, coarse salt
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro
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