Cute Nativity

Prepared Not Scared

Last year, when I was looking for fun activities for the kids to do in the anticipation of Christmas Eve, I came across this adorable printable Nativity.   I printed it out and used it when we were reading the Christmas Story to the kids the week before Christmas.

While I was decorating today, I came across the pieces from last year, and decided to take a more hands on approach. I laminated all the pieces, cut them out individually and then I put magnets on the back of each piece.  My 5 year old helped me put all of the pieces onto the fridge, so now they can enjoy the pieces and re-enact the story of Jesus' birth on their own.


I can see them using it a lot more, and getting a better idea of what Christmas is really all about! :)

Mish Mash

I was having a lack of creativity in the kitchen one evening a couple weeks ago.  I knew I had some Turkey Sausage ready to cook up for dinner, but wasn't sure what I was going to do with it.    I asked the hubbs if he had any ideas and unfortunately he was no help.   So, I asked him if he wanted Italian or Mexican for dinner.  To my surprise he said Mexican!  I LOVE mexican, so normally I have to talk him into anything that resembles Mexican food normally.   So I had to come up with something Mexican with a turkey sausage base.  This is what I came up with!

1 Pkg "JennieO  Sweet Italian Turkey Sausage"
2 cups Cooked Rice
1 can Green Enchilada Sauce
1 can Diced Chili Peppers
2 cans No Salt Added Sliced Mushrooms
1 can No Salt Added  Sweet Corn Kernels
2 cans No Salt Added Diced Tomatoes
1 Pkg Frozen Stir-Fry Vegetables
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Thyme
1 tsp No Salt Seasoning


Cook sausage in large sauce pan with a small amount of water to keep from burning the bottom of the pan.   When fully cooked slice into 1/2" "coins". Set Aside.

In large pan, veggies, sauce and peppers. Cook until frozen vegetables are heated through. Add Rice, spices and sausage. Simmer for 10 minutes.

Can be eaten as is, or great in Tortillas.

MANDARIN ORANGE CHICKEN - THE BIGGEST LOSER

3 Tbsp Orange Juice concentrate, thawed
3 Tbsp lower sodium soy sauce
1 Tbsp minced fresh garlic
1 Tbsp hot sesame oil
1 tsp chili paste
¾ cup canned mandarin oranges in juice
6 4oz chicken breasts

 In large resealable bag, mix the juice, soy sauce, garlic, oil & chili paste. Gently stir in the oranges and their juice. Add the chicken, submerging it in marinade. Seal the bag and marinate in the refridgerator at least 6 hrs or overnight, rotating once or twice.

 Preheat oven to 400. Transfer chicken to a 13 x 9 baking dish in a single layer. Pour the marinade on top. Cover the dish with foil and bake for 25 – 30 min, or until the chicken is no longer pink.

 183 calories, 4 g fat, 27g protein