Everthing I Ever Needed to Know I Learned in Kindergarten – Recipe: Chicken and Veggie Kabobs

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Today was a big day, a joyful day.

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I took a giant leap of faith and registered my youngest little for Kindergarten.

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She has been going through those doors with me since she was 16 months old.  It is almost a second home to her.

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Everyone kept asking me if I was okay.  And, I could honestly answer that I was doing fine.

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My sister took it harder than me…which did almost bring me to tears.

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For us, this is the youngest of 5 children who will have attended school at our elementary school.  It is a special place.

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It has just been the two of us at home for the past 2 years, and the two before that it was just us for half the days because Ethan was in a 1/2 day preschool program.  So, yes, it will be a huge adjustment.

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But, as a mom, I finally understood today how people can see their children grow up without it just breaking their hearts.  It is what we do.  We love them, we nurture them, we try our best to prepare them for what lies ahead….and we let them know that they are always with us, they are a part of us, and we will always, always be here for them.

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Trust me, I will need a pep talk from my husband, my sister, my mom, the whole village come August.  Yes, it will be hard to hold her hand down the hall and walk her through that classroom door on the first day of school.  Actually, typing those words has me in tears.  But, today…today I choose joy.  I am happy for my girl who has been such an amazingly awesome little person to share my days with for the past almost five years.

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As proof that she is slowly becoming ready for this giant step, my youngest little has decided to start eating more of the foods that we eat.  She has started with chicken.  So, when Sean made these delicious Chicken and Veggie K’Bobs the other night, he made a plain chicken one for Summer.  She ate every bite of chicken with her pineapple and rice. So, yes, it might be true that everything that you need to know, you learn in Kindergarten.  But, I think that I have done my part to teach her a few things along the way, too.  And, while I might be questioning all of that in August, today I definitely choose joy.

Chicken and Veggie Kabobs

Chicken and Veggie Kabobs

Ingredients

Bell Pepper, cut into thick slices

Onion, cut into thick slices

Squash, cut into large chunks

Zucchini, cut into large chunks

Mushrooms, whole

3-4 boneless, skinless chicken breasts, cut into large chunks

Iron Chef Sesame Garlic Sauce

Instructions

  1. Place the cut up chicken into a bowl, and pour the sesame garlic sauce over it to marinade for at least 15 minutes.
  2. Place the vegetables into a bowl, and pour the sesame garlic sauce over it to marinade for at least 15 minutes.
  3. Place the vegetables and chicken onto skewers. We took requests so that everyone could have what they wanted on their skewer.
  4. Grill.
  5. Serve with rice and fresh fruit.
http://cookingformykids.com/2012/03/22/everthing-i-ever-needed-to-know-i-learned-in-kindergarten-recipe-chicken-and-veggie-kbobs/

Watermelon Slicing – Recipe: Fruit K’Bobs

As I mentioned earlier, we spent the week with my parents, and it was lovely.  Actually, lovely is too mild of a word.  It was amazingly awesome.  We were supposed to stay for three days, and we ended up staying for five.  We extended the stay because Ethan was finally starting to heal, and Sean was at home just now starting to get sick.  So, we let Ethan heal at my parents while Sean got some extra rest at home.  By the time we reunited, we were all feeling better.

         

While we were there, we had a watermelon slicing, another little August tradition.  We slice up the melons on the patio and let the littles go to town, eating it however they see fit and letting the juice run every which way.  They like it at first, and then they are quickly ready to rinse off.  They are my children, after all, and they can only be dirty and messy for so long before it starts to bother them.  But, while it lasts, it is just pure fun, the kind that should be a tradition because it does make so many incredible memories.  They will ask me for the next 12 months, “When is the candy festival again?  When is the watermelon slicing?”  I love that those are the things that are important to them – the simple, the fun, the family.

We are back home now and trying to get back on a normal schedule.  I had good intentions of getting this post up yesterday so that I could get our menu planning back on track.  But, between Ethan’s doctor appointment, more school supply errands, and trying to deal with Sean’s unreliable vehicle (and, by “deal”, I mean trade it in and get something reliable), I fell into bed last night knowing that I had spent every last bit of energy left in me.

Ethan’s doctor appointment went very well.  The doctor looked at us at the end and said, “I am optimistic for a full recovery/healing for Ethan.”  And, I could tell that he meant it.  Obviously, he cannot predict the future.  But, he does always tell it like it is, and I believe him.  And, more importantly, he believes in Ethan.  We all believe in Ethan.  The good news is that Ethan’s Vitamin D level was way up.  It has been very low for a very long time, so we were thrilled that we finally saw some progress.  In addition, his ears looked much better.  One of the tests showed that they are within the range of where they should be.  There are several tests, and they all measure different things.  I cannot explain the technical aspects of everything.  But, basically, two of the three ear and balance tests showed great improvement.  The doctor is still concerned about Ethan’s immune system, but he does think that it will continue to improve as we flush out some of the bad things in his body, which will be helped, hopefully, by the diet changes.  We will go back in two months for a check-up.  His ears still are not where they need to be, so we will continue to hope for complete healing since the ears are a huge piece of the balance and potentially speaking puzzle.

Monday’s Menu:

  • Breakfast – Cereal – we like Chex because it is naturally gluten free
  • Lunch – Leftovers
  • Dinner – Spaghetti and meat sauce, salad

I am not sure that today’s recipe should be classified as a recipe.  But, it is something that is great, easy, and gluten/dairy/peanut free.  And, even better, the littles love it!

Fruit K’Bobs

Fruit K’Bobs

Serve the k'bobs as a snack or an after-meal healthy dessert alternative.

Ingredients

Strawberries

Blueberries

Raspberries

Grapes

Wooden k'bob sticks

Instructions

  1. Thread/push/shove the fruit onto the sticks in whatever order your desire.
http://cookingformykids.com/2011/08/09/watermelon-slicing-2/

Enjoy your day!!