40 years and counting…

Good morning all. As I sit here writing this, I can’t help but to watch the clock, waiting for midnight, for October 2nd to roll over into October 3rd. Why? No, not for my break time (I work nights). The reason is simple:

On October 3rd, I will forever leave my 30’s behind. Yep, that’s right, I will join the group of 40 year olds.

By the time you read this, you will no longer be reading a blog post written by a 39 year old woman but from a 40 year old woman.

Big difference? Maybe….

There are those familiar sayings about a person turning forty. You know the ones:

  • Over the hill
  • Your life is half over
  • One foot in the grave
  • It’s all downhill from here

They go on and on. Now I’m not going to lie. Turning 40 makes me feel a tad bit depressed. I mean, I have been alive and on this Earth for 40 years and I don’t know, I just thought I would have done more with my time.

BUT….

I refuse to dig myself into a pit of despair about all of the things I have not done or the places I’ve never been. Instead, I want to think about everything I have experienced in my last 40 years.

1. I didn’t finish high school

BUT…

I got my G.E.D.

2. I worked on a stinky chicken farm

BUT…

I met my best friend in the whole world

3. Unfortunately I had to quit college

BUT…

I have a very good paying job

WITH…

A great partner

4. I got married…and divorced

BUT…

I met and married my soul mate

5. I didn’t have the twins I always wanted

BUT…

I did have two beautiful children

AND…

became a step mom to another beautiful child

6. I’m not living in some million dollar mansion

BUT…

I did purchase an even better, cozy, loving home with my wonderful husband

7. I didn’t get on become a NY Times Bestsellers List or sign a movie deal based on my books (YET…)

BUT…

I did become a published author!

P.S. The 3rd full length book in The Perfect Order series is in the early stages…

So, to sum it all up:

I may not have accomplished everything I wanted to in the way I wanted to…

And I may not have “The Perfect Life”…

But what I have accomplished is amazing to me

And what I do have, the LIFE I have, is perfect for me.

Thanks for stopping by my blog today. Enjoy!

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This is what’s for dinner!

Hi all. I wanted to share an amazing recipe I found. This is out of the world delicious! A definite must try. Enjoy!

Easy Sour Cream Chicken Enchiladas

So simple yet extremely rich, creamy and absolutely delicious!

An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe

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P.S. I didn’t add either the onion or the green chilis bc my kids don’t like them but these are still great!

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Servings    Prep Time    Cook

Time
    

8            25 mins.        20 mins

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Ingredients:

2 lb chicken breast diced. Could use as little as 1 pound

1 onion medium

1 tablespoon vegetable oil

8 flour tortillas 8 inch each

2 cups Monterey Jack cheese shredded

1/4 cup butter

1/4 cup flour

15 ounce chicken broth

1 cup sour cream

4 ounce chopped green chilis

Instructions:

Preheat oven to 375 convection or 400 conventional.

Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion.

Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes.

Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.

Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.

Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis.

Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.

Bake until golden brown and bubbling. About 20 minutes.

Stuffed Chicken Breast

I made this for my family last night along with homemade mashed potatoes, white gravy, and French style green beans with a creamy butter sauce. A definite DO for the chicken lovers out there….. 

 INGREDIENTS:

  • Thick chicken breasts
  • Sliced uncooked bacon
  • Shredded cheese

DIRECTIONS:

  1. Preheat oven to 350*
  2. Cut a “pocket” into the chicken breast, careful not to slice all the way through
  3. Fill the pocket with a slice of bacon and shredded cheese
  4. Bake for 1 hour
  5. Remove and cover with more cheese. *You can add more bacon on top if you want*
  6. Bake for 5 more minutes or until cheese is well melted. 

Add your favorites sides and enjoy!