Stop. Breathe.

pink clouds sunsetA misty drizzle spritzes the window while I relax in the recliner and listen to my children’s laughter. When what to my wandering eye should appear, but a miniature sleigh and…Oops! I guess I got too relaxed for a moment.

It’s a rare occurrence these days to have time to daydream. I’m a freelance writer and editor, but I also homeschool my children. School’s in full session, as is all the busy-ness that accompanies this season of life. We have classes, gymnastics, Taekwondo, baseball games, church events and sleepovers. Not to mention deadlines, doctor appointments, Bible studies and holidays. Complicate matters with each family member’s unique frustration level and nerves can quickly fry.

My daughter tends to be overly dramatic. Why, just today she threw a fit at Academy Sports & Outdoors because she did not get a soccer ball like the one her brother has. Even with Mom and Dad’s assurance of, “Maybe you’ll get one for your birthday,” she insisted she never gets anything she wants and whined and moaned all the way home.

My husband was tempted to react. He sternly reprimanded her a couple times, but then remembered to stop and breathe. Acknowledging her tantrum rewarded her and encouraged her to continue, whereas stopping to breathe allowed Daddy to maintain self-control and assert his authority more effectively.

First Peter 5:8 (NIV) advises, “Be self-controlled and alert. Your enemy the devil prowls around like a roaring lion looking for someone to devour.” The enemy prides himself on the inevitable disasters that loom over the most carefully organized schedules and the conflicts that lurk on every page of the calendar.

And so each day, when you set to task and havoc threatens peaceful productivity: Stop. Breathe. Such restraint improves discipline, both the discipline of our labor and the discipline of daily structure. It curbs anxiety and allows God to order our days. By practicing self-control, we resist our enemy the devil and he flees from us, freeing us to go about our busy-ness in a civilized manner.

The clouds have given way to the setting sun, weaving hues of lavender and azure amid soft pink billows…A Happy Christmas to all and to all a good night! Sorry, I’m getting ahead of myself.

By Jodi Whisenhunt

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What’s For Supper? Don’t Panic Mom, We’ve Got It Covered!

It’s 3:00 in the afternoon….do you know what you’re having for dinner? If fast food restaurants are currently flashing in your mind, let me introduce to you a new way of cooking. Freeze ahead meals. The Betty Crocker or June Clever era is over, gone are the days of spending hours over cook books, planning meals, and creating gourmet suppers that you have on your nicely dressed table, with neatly dressed and quiet little kids. Instead my days are filled with the frenzy of shuffling kids from one appointment, to the next activity, while stuffing laundry into some convenient closet, and policing fights between my loud, boisterous kids!

So when 3:00 p.m. rolls around, I already know the answer to the question of “What’s for dinner”? I have a couple of recipes that I make frequently to help keep my sanity and be a good mom! They’re freezer meals which I love because the evening I make it for dinner, I can multiply the ingredients and through the extra portions into the freezer!  The next time your schedule throws you for a loop, just grab a bag and de-thaw my friends.

Freezer meals

     So here is our current favorite recipe. Colorado White Chili. It’s super easy to make and my kids LOVE it. You can find this recipe in the cookbook titled, Don’t Panic, Dinner is In The Freezer.
Colorado White Chili
1 T. cooking oil
1 medium onion, chopped fine or use 2 green onions, diced
4 large cloves of garlic, minced
1 4.5 oz can of diced green chilies (mild or hot)
1 T . cumin (powdered works best)
1/2 t. ground red pepper
2 t. of oregano
1/2 t. ground cloves
1 15.5 oz can great white northern beans (do not drain)
1. 15.5 oz sweet corn or frozen (here in Nebraska, we just shave it off the cobb)
1  15.5 oz can of black beans (this can be added or not added to it, we love our black beans)
2 cups of cooked chicken  chopped or two cans of canned chicken
5 cups of chicken broth

On Serving Day 

Serve with shredded Monterrey jack cheese, sour cream and tortilla chips. To make it more kid friendly, skip the chili and onion, subsitite a mild can of Rotel!

Cooking Day Instructions

In a large pan combine oil, onion, garlic, and chilies. Saute until tender. Stir in the spices, beans, corn, chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to your family’s tastebuds, then allow it to cool before storing the soup in a freezer bag or freezer container.

Serving Day Instructions

Thaw completely, simmer until heated through. Serve with cheese, sour cream and chips; or add biscuts and let your kiddos dip the biscuts into the broth.

To Multiply This Recipe

This recipe serves 6 to 8 hungry people! If you would like to create another batch, simply double or triple the amount of each ingredient and dish out into your freezer containers!

By: Heather Riggleman

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