Saturday, May 14, 2011

Dinner Dilema

"Ugghh, I SO do not feel like making dinner, AGAIN." 
(This was what I was very close to making my Facebook status yesterday afternoon.)

WAIT a second, let's back up for just a minute... 

Here I am complaining about "having" to prepare dinner for my family when every day, almost 16,000 children die from hunger-related causes. 

That's one child every five seconds. 

Mothers across the world are literally unable to feed their children and I am complaining over the monotony of it. 
Come on Christen... wake up. 

Did you know half the world struggles to live on less than $2.00 a day? I can't even count how much our family throws away in a week. Children, beautiful little Evelyn and Zoë's across the globe are digging through landfills for scraps everyday.

I have been given much, SO much, and not only was it not mean't to be spent all on myself but it definitely was not given to me so that I may complain and feel some kind of burden by it. What a blessing I have been given to have a fridge, pantry, and freezer stocked full of good food. I have such a privilege to be able to care for and feed my household. 

God has been doing a work on my heart and as He teaches me these truths I want to share them. I do not boast in my own ability to have these thoughts or be moved to action. It's Him; all Him. 

So instead of complaining, by Gods grace I was able to lay down my own selfish and lazy attitude and happily whip up a yummy dinner with ingredients that were already in my fridge (many reaching their prime). So what did I end up cooking you ask? ... well I have pics and recipes ;) 

Ricotta, Parmesan, and spinach stuffed chicken breasts
-Chicken Breast
Ricotta Cheese
-Parmesan Cheese
-Garlic and onion powder
I looked at a couple recipes but kinda just winged it with what I had in the fridge. I cut a slit in the chicken breast making a pocket and then took a couple of handfuls of fresh spinach and put them in a bowl and microwaved for 10 seconds to start to wilt. Next I added a few spoonfuls of ricotta, a handful of Parmesan, and some garlic and onion powder. Mixed it all together and then put it inside the cut chicken breast. Baked in a lightly greased glass baking dish at 350 for approx 30-40 minutes. Easy, peasy. 

Twice Baked Potatoes 
-Sour Cream

Pretty much used this recipe but I added cheddar, parmesan, mozzarella, and ricotta cheese and bacon.

Grilled zucchini Parmesan and yellow squash
-3 zucchini or yellow squash, sliced (or how ever many you want)
-melted butter
-Trader Joe's 21 Season Salute
-Tin Foil
-Parmesan cheese
Shape tinfoil into squares with sides. Slice veggies diagonal and lay in single layer in tinfoil pocket and brush with melted butter. Sprinkle with spices and salt. Place pocket on med-hot grill for about 10 minutes or they are tender and cheese is melted. 

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