Monday, February 1, 2016

Something Sweet to Start Your Week

Weekends fly by at warp speed these days, but then again, what doesn't?!  Now we're headed into a new week and starting off the month with a delicious dessert you don't want to pass up!

On Fridays we usually wear blue for school spirit, but last Friday we were decked out in our orange to support a friend whose son underwent limb salvage surgery.  We've been talking about MacKale and praying for him every night since he was diagnosed with cancer.  My boys are always asking about him and have so many questions about everything.  Their prayers were so heartfelt the night before his surgery.  As soon as I picked them up from school on Friday, they both asked, "Is MacKale out of surgery yet?  Is he okay?"  My oldest is very empathetic and sensitive and when I told him MacKale was finally out of surgery and everything went well, his eyes welled up with tears and he whispered and excited "YES!" as he fist pumped the air.  Although the boys have never met MacKale, they pray for him like he's family.  We'd love for you to keep this sweet family in your can keep up with MacKale's journey here:  MacKale's Journey

This sweet one participated in his first UIL competition.  He was SO excited to be on the creative writing team.  He woke up bright and early on Saturday morning and couldn't wait to get on the bus and spend the day with his friends.  He was beaming with pride when he placed!  Bless!! SO proud of him!

The rest of our weekend was pretty low-key.  I flew to OKC yesterday for a two-day Kindergarten conference and I'm so excited to spend today and tomorrow talking shop!  

I'm heading to Dallas this weekend to spend time with some of my best friends, so no meal planning just yet.  I'll be winging it...pretty much like everything else in life right now, hahaha.
Dallas here I come!!!

Let's start the month of love with something I adore...DESSERT!!!!  Here's a little something sweet that's easy to make, but tastes like you slaved over it for hours.  If you're a fan of chocolate and toffee, here's your fix!!!

1 & 1/2 sticks of salted butter, softened
3/4 C. light brown sugar
1 & 1/2 C. all-purpose flour
1 (14 oz.) can sweetened condensed milk
2 TBSP. butter
1 (16 oz.) bag milk chocolate chips
1-2 C. toffee bits

Preheat your oven to 350 and lightly grease a 9x13 pan.

In a large bowl, mix together the softened butter, brown sugar, and flour.  This will make your crust, so expect your dough to be a bit crumbly in appearance.  Transfer the dough to the greased 9x13 pan and press evenly to the bottom of the pan.

Cook for 20-25 minutes or until the crust is golden and then remove from oven.  Make sure to keep the oven on because you'll need it again!

In a small saucepan, heat the sweetened condensed milk and the 2 tablespoons of butter on med/low heat for about 5-10 minutes...just long enough to thicken up the mixture.  Pour that on top of the cooled crust and spread evenly over the top.   Return to the oven for an additional 12-15 minutes (or until it is lightly golden).

Remove from oven and evenly spread chocolate chips on top.  Then go ahead and return back to the oven for about 2-3 minutes.  This will soften up the chocolate chips and make them spreadable.

Remove from oven, spread the chocolate chips, and top with toffee much or little as you prefer.  Of course, we preferred a ton!  

Cool to room temperature and cut into bars.  

I made a batch of these on Friday, cut them into bars, saved a few for our family, and gifted the rest to our new neighbors :)

These are absolutely decadent!!!  Depending on how big/small you cut them, you can get about 12-18 bars out of one batch.  Great for parties, potlucks, or even welcoming people to the neighborhood.  You're sure to be the favorite neighbor with this kind of treat ;)  

Friday, January 29, 2016

Thick or Thin...I'm All IN!

I know I've said it before, but it bears repeating again.  Or maybe it doesn't.  Despite this being a redundant declaration, I love soup this time of the year.  I really do.  It seems to be my "go-to" meal these days.  Most of the soup recipes in my arsenal are quick and easy and require minimal prep time or kitchen labor.  And soups can be such hearty, filling meals.  They make great leftovers, too.

All that to be said, I love finding new-to-me soup recipes.  I have quite a few Mexican flavored soups we barrel through on a monthly basis so I tend to try and steer clear of those because how different can they really be?!  But when I found this recipe and read that it included Masa and cheese, well, I was sold.  Thick and hearty and full of flavor...a different flavor than any of the other Mexican soups we keep repeating.  And it takes NO TIME to make!!  Even better!


2 TBSP. Vegetable Oil
1 small white or yellow onion, diced
2 cloves of garlic, minced
1/2 C. masa harina (flour...found in the Mexican food aisle)
3 C. chicken stock
1 rotisserie chicken, shredded (or 2 cooked chicken breasts, shredded)
1 (10 oz.) can red enchilada sauce
1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can fire roasted diced tomatoes (do not drain)
1 (4 oz.) can diced green chiles
1/2 tsp. cumin
1 tsp. salt
1 C. shredded cheddar cheese

Optional toppings:  sliced avocado, pico, sour cream, cilantro, tortilla strips, more cheese...whatever your heart desires :)

Looks delish, doesn't it?!?!

Before starting, go ahead and dice your onion and mince your garlic.  Open up all your canned goods, too.  Makes things go just  touch quicker ;)

Add the oil to a large stockpot or dutch oven.  Heat on med/high heat and toss in the chopped onion.  Saute until the onions are translucent...about 5-6 minutes...and then add in the garlic and heat for an additional minute (or until fragrant).

In the same stockpot/dutch oven, stir in the masa harina and cook for another minute or so.  

Pour in 1 & 1/2 C. of the chicken stock and whisk until the lumps are gone.

Pour in the remaining  cup and a half of the chicken stock and whisk until combined.

Now add your chicken.  We use rotisserie because it's a lot more flavorful and quick to boot.

Toss in the canned goods, too...enchilada sauce, black beans, diced tomatoes, and green chiles.  Stir until the mixture is well combined and then add the salt and cumin.  Mix until blended.

Let this mixture simmer on medium/low heat for about  3-5 minutes and stir continuously because the soup will stick to the bottom of your stockpot/dutch oven if not.  This soup is definitely on the thicker side (almost bisque-y) so you don't want a burned mess!!

Remove the soup from the heat and add in the cheese...add in just one cup or go crazy and add two.  Is there really such a thing as too much cheese (said the girl who can't button her pants)?  Stir until blended and serve after cheese has melted (about 3-5 minutes).  Of course, the block cheese (not the bag) will melt quicker because it isn't coated in that gunky stuff like the bagged cheese.  Plus, the block cheese tends to be a bit more flavorful anyway.  I've made it both ways and I can tell a bit of a difference when I use the freshly grated cheese as opposed to the cheese in a bag.  

Serve this soup right out of the pot as its OR top with any of the optional toppings mentioned above (or anything else you can think of!)  We pair ours with pico de gallo and fresh avocado and ohmiword...cheesy heaven!!  This is SUCH a delicious soup! 

Again, this soup is a little on the thicker side thanks to the masa harina and cheese.  But I don't discriminate when it comes to soup...thick or thin, I'm all in!!!!  
Quick, easy, and amazing!!!  

Be sure to put this one on the menu ASAP!

Thursday, January 28, 2016

It's Easy...and It's What's For Dinner

The easiest meals to prep and cook always tend to be my most favorite.  Don't get me wrong.  I love to put a little elbow grease into my meals when I have extra time...the juice is almost always worth the squeeze when a few extra ingredients and a little extra time is required.  But on nights when the kids have basketball practice until 7 and I still want to get something hearty and and homemade on the table before bedtime at 8, easy to prep and cook wins every time.  

This meal right here couldn't be easier.  Minimal prep time is involved which is always a bonus.  In all honesty, I found this recipe and thought is might be a little bland so I'd have to tweak it and add a few things here and there, but I was SO very wrong.  I could eat pasta every night of the week, but Mr. Spouse has never been a huge fan. Not only did he rave about the meal as he was eating, but he took it to work for leftovers the next day and that says A LOT because that sweet man is not a leftover kinda guy (saves more for me!! ;))  

2-3 boneless, skinless chicken breasts (cubed or sliced)
2 TBSP. Olive oil
1 yellow onion, peeled and sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 box (1lb.) penne pasta
2 TBSP. Chicken Fajita Seasoning
1/2 C. + 2 TBSP. heavy whipping cream

First thing's first.  Cook pasta according to package directions, drain, and return to pot.  Set aside.

Next up slice your onion, bell peppers, and chicken.    As you can see, mine came out more like thinly cut cubes.  It won't affect the flavor, so cut 'em how you want 'em.

Now add two tablespoons of olive oil to a large pan and heat on medium/high heat.  Add in chicken and stir to coat in oil.  Sprinkle 1 tablespoon of the fajita seasoning into the pan and stir to coat again.  Cook for about 6-7 minutes or until chicken is pretty much cooked through.

This is my personal favorite fajita seasoning.  There may be better out there, but this one is always available in my area and I love the flavor it adds, so this is the one I like using :) 

Once the chicken is cooked through, toss in the onion and bell peppers.  Stir to combine and reduce the heat to medium.  Cover with a lid and heat through until the onion and bell peppers are soft.  Keep an eye on the chicken mixture and stir as often as needed to prevent sticking to the pan.  I probably let mine simmer for about 10 minutes or so.  

Once the onions and bell peppers are soft, add in the heavy cream, cooked pasta,  and the remaining tablespoon of fajita seasoning.  Stir to combine and cook on low until the cream is heated through.  

 This would be excellent topped with a Mexican cheese blend, but we used shredded parmesan and it was amazing!  Pico, avocado, and/or cilantro would be great toppings, too!!!  But honestly, this dish truly stands on it's own as is!!!  Nothing extra needed!!

Seriously easy was that?!?!?!  Total prep time was maybe 10ish minutes or so?!  Not too shabby!!!  Like I said earlier, I really thought I'd have to add something extra to give it more flavor, but I couldn't have been more wrong.  It was seriously perfection just the way it was!! And the fact that Mr. Spouse ate it for leftovers spoke volumes.  This will be appearing on our dinner table a lot more often!!!  I love finding new recipes that aren't just easy, but delicious as well!!!  YUM!

Wednesday, January 27, 2016

What the Teacher Wore Wednesday

My long breaks seem to be more frequent these days.  And I don't mind that at all.  When life gets busy, everything else takes priority.  This has always just been a fun little place where I come to relax and mindlessly share things that aren't really that important, so it tends to take a backseat more often than not.  After all, when is life not busy?!  Especially with two little boys who tend to consume my time when they're home...and I wouldn't want it any other way :)

I just got back from a conference in Austin which means I got to take a little road trip.  Since I was going to be on the road (round trip about 7 1/2 hours-ish), I decided to listen to an audiobook I bought last year and just haven't had the time to get into...Luckiest Girl Alive.   I'm all up-to-date on this season's episodes of Serial, so audiobook it was.  It's an 11 hour book and I have a few more hours left and I can't stop listening!  It is SO good!!!  

Excellent writing and I'm absolutely loving the way the story is laid out.  The chapters alternate between the main character's narration of the present time and her past in high school.  Just a couple of more hours to see how it all ends.  I love audiobooks :)

I recently started bible journaling after reading a lot of different blogs trying to research pens, paints, bibles, etc.  I follow lots of bible journalers on IG and their posts & pictures are always a bright spot in my feed.  I really wanted to start sooner, but I was nervous to "draw" in my Bible : )  The ESV Single Column Journaling Bible was recommended on several blogs, so I decided on that one and it's just perfect.  I use this one specifically for journaling.  I have two others for studying and reading.   Right now I'm using my journaling bible along with my She Reads Truth Bible Study (In Everything, Give Thanks).  I'm a really visual person and this has been such a great way for me to internalize scripture, deeply reflect on it's meaning, and commit it to memory.  My plan is to eventually have several of these that I can pass onto the boys.  And I'd really love to have a few for teachers as well that I can use for journaling scripture I use to pray for them throughout the school year.  That way they can visually see how they were covered in prayer and then add to it on their own after the school year is over.  

Here are a few things I've been wearing the last few weeks.  If the weather could make up it's mind, I'd probably make more of an effort to get dressed more often.

Now let's get back into the swing of things with  The Pleated Poppy and link up for What I Wore Wednesday.

Dad's birthday party called for a flowy top because I knew I'd be consuming an obscene amount of food, cake, and ice cream.  And I did.  And it was delicious and so very worth it.  I got these boots after Christmas and on sale and they are the comfiest!!  

Cardigan: Hazel & Olive

Speaking of boots, these are definitely some of the comfiest.  I've had these forever and they hold up so well...and they get worn much more than they need to be when it's the slightest bit cold outside. I absolutely love this sweater and seem to wear this one all the time, too! 

Cardigan:  Gin-O Boutique, a couple of years ago
Shirt:  White Tee
Jeans:  Express Skinny Jean Leggings
Boots:  Ugg Cardy Boots
Necklace:  local boutique

After a December hiatus from traveling, I'm back on the road...errrr, in the sky....and heading to conferences.  I went to Ohio at the beginning of  the month and luckily missed their big snowstorm and freezing temps by just a couple of days.  I completely forgot my coat at home, but thankfully didn't leave the hotel once :)  Dresses, tunics, and leggings are my favorite to wear when I'm "teaching".  The rooms tend to go back and forth between being hot and cold so layers are always important! 

Sweater:  Old Navy, a couple of years ago
Tunic Dress:  Anjouils Boutique

This was what I wore to my latest conference in Austin and thank goodness I forgot the extra layer because was SO hot in our conference room!!!  I know I looked like a sweaty, hot mess!!  Shoo!!!  I will definitely be wearing this dress well into Spring.  I had to pair it with a random pair of leggings because it was just a little too short to wear alone.  No one needs to see these legs this time of the year...or any other time for that matter.  This is one of my most FAVORITE dresses and right now my most favorite boutique is carrying it in three different colors.  They have matching shirts, too.  

Dress:  Hazel & Olive
Leggings:  Sam Moon

Tuesday, January 12, 2016

Pizza With a Twist

My boys love pizza and would eat it for every single meal if I let them.  That is most definitely their favorite fare.  I used to be a much bigger fan, but it's just not what I prefer these days...unless it's from Grimaldi's or Urban Crust (delish!)  I love making homemade pizzas...especially Taco Pizza...but that recipe is still a little too far out for the boys.

This twist on a traditional pizza caught my eye when I was scrolling through Facebook one day.  I think my favorite food page to follow is Tasty. You know, all those delicious videos of foods you can only eat in moderation...the foods that make you salivate and your buttons pop just by thinking about them.  The recipes you watch being made, but never make yourself.  

I decided this one looked easy enough to try and really wanted my boys to try something different with a hint of familiarity. Let me just tell you that what it lacks in appearance it makes up for in taste!  The boys absolutely LOVED these pizza twists!  Mr. Spouse and I grilled out steaks for ourselves the night I made this for the boys, but it looked so good we couldn't resist trying a twist for ourselves.  Let's just say that a sample turned into an appetizer and by the time it was all said and done we had an empty pizza pan and two little boys begging for more :)  


2 puff pastry sheets, thawed
pizza sauce (your preference)
mozzarella cheese
pepperoni and other pizza toppings, optional
1 egg
1/2 TBSP milk

This really couldn't be easier or quicker to prep and cook!! 

First start with two thawed out puff pastry sheets. Open them up and place one sheet on top of other. 

Now find a round plate and place it face down on top of the layered puff pastry sheets.  You're going to cut around the edge of the plate and remove the excess dough.

It should look something like this when it's cut.

Remove the top layer and set that piece of puff pastry aside.  Spread a generous helping of pizza sauce on the bottom layer of the puff pastry.  I would HIGHLY recommend prepping this on a pizza stone or baking sheet.  I used a pizza pan, but the pizza sauce started leaking through the holes and I had a big smelly mess.  Use a stone or a baking sheet to save yourself a mess!  And make sure to prep on the same surface as well.

Sprinkle a generous helping of mozzarella cheese over the pizza sauce and top with your favorite kind of pizza toppings.  We only used pepperoni.  Using too many toppings will make it a little harder for the next couple of steps so proceed with caution :)

Now cover the sauce and cheese with the puff pastry sheet you set aside earlier. 
Place the bottom of a glass...or a really small the center of the "pizza".  You're going to use this as a guide to make your slices.  Don't cut around the edge of the glass/bowl.  Just cut the slices from the edge of the sheets to the bottom of the glass/bowl.

 Now take each slice and twist them until they look like they do below...a hot mess!!!!  Ha!!!  As you can see, I should've done this on a pizza stone !  I ended up having to transfer my pizza to the pan and that was a big mistake.  Whoops!!  

Before popping this in the oven, you'll want to coat the dough with a little egg wash.  Just mix together 1 egg and 1/2 TBSP. of milk and brush it all over the top.  

Now bake at 400 for 20-25 minutes.  

Just pull the twists off and eat!  

Good gracious this was good!!  I love the sweetness of the pastry sheets paired with the pizza sauce and cheese.  I was thinking it would be fun to sprinkle some garlic powder and oregano over the top after the egg wash next time.  Just another little bit of flavor to top it off.  I mean, it was perfect as is, but goodness...that might take it to that next level ;)  Ha!!

With the Superbowl right around the corner I'll definitely be keeping this number in mind...this is a great party food and delicious to boot!!!

Monday, January 11, 2016

Monday Meal Planning

This morning my youngest groggily woke up and...very dramatically...threw himself on the sofa crying, "Why are the weekends so short???"  I feel ya, buddy.  Something tells me we're going to have problems getting him motivated to get up for school in his teenage years. Yikes.  In his defense, we had a pretty busy weekend which always makes time go by so much faster.  

The boys are both on the same basketball team and played their second game of the season on Saturday.  It's always such a trip to watch them play.  After playing for two seasons prior to this one,  my oldest finally understands the game and is starting to play more aggressively and take more risks with shooting.  This is the first season for my youngest and ohmiword...he keeps us laughing!!  The most precious, hilarious thing to watch!

My mom and dad came to the came and took the boys with them to spend the night after it was over.  I was hoping for a date night with Mr. Spouse, but he was sick.  Like laying on the couch and covered in a blanket with chills kinda sick.  Sadsville.  So I started a new series on Netflix.

If you liked Dexter, you'll LOVE this one!!!  It's like an Irish Dexter (the accents are my favorite).  Dexter was one of my favorite series.  I binge watched that one in about 2 weeks time (much to my husband's dismay).  I was SO sad when it was over!!  The Fall isn't exactly the same, but it has a lot of similar elements.  There are only two seasons available right now with a third set to air sometime this year.  SO good!!!  The first episode is a little hard to get into, but if you can make it past that one then you'll be hooked!

We celebrated my dad's 60th yesterday and it was the perfect little family day.  I sure do love this man.

He has the best sense of humor so we wanted to gift him something we knew he'd appreciate :)  We pitched in for a gift card so that he could put that toward the deep freezer he's been eyeing and we presented it as part of his "birthday cake".  Thank you, Pinterest!  Hahahaha!!!  I was cracking up putting it all together.  Buying the items was a whole other story.  Ha.

We added toilet paper rolls for the base and middle tier and topped it with a 6-pack of Ensure and a container of Germ-X in the middle.  Then we added a box of ibuprofen, Aspercreme, eyedrops, sleep aid, laxatives, cold/heat compress, prep H, a can of Barbasol, Rolaids, Tums, know, all the essential items for a man in his 6th decade of life.  He definitely got a kick out of that!!!! 

We also presented him with this card (Pinterest again!!)

Such a great day celebrating our hero :)

Now it's back to meal planning for the week.  Thanks to a work trip in the middle of the week, I'm only cooking 3 days!  I'm leaving the guys to fend for themselves on Wednesday & Thursday.  I'd love to say that I'll be eating somewhere glamorous, but it will more than likely be room service and airplane peanuts.  Delish, no?!   I have a pound of scallops leftover from last week and I'll be using those in a new recipe tonight and can't wait.  The rest of my meals include a slow cooker and a quick soup and well, you just can't beat easy...and GOOD!!!

MONDAY:  Lemon Butter Scallops, Roasted Veggies, and Baked Potatoes

WEDNESDAY & THURSDAY:  The boys are on their own and I'll be dining at a hotel and in an airplane.

FRIDAY:  Chicken Enchilada Soup

Friday, January 8, 2016

A Little Kick To Your Palate

Down here in our little neck of the woods we love our seafood.  I'm not speaking for everyone in this region...just our little family.  And by little family I mean me & Mr. Spouse.  Oh...and my youngest.  We tried to get our youngest to try shrimp about a year ago and he wasn't a huge fan.  My older one gagged at the sight so we didn't push it.  A few months ago my husband tricked our youngest into eating fried fish by telling him it was venison (he LOVES venison).  He ate a few filets with much delight before  Mr. Spouse dropped the bombshell and he excitedly exclaimed, "GET OUTTA HERE!!!  You mean I love fish, too?!?!?!"  Hahahaha.  

I'm always on the hunt for new seafood recipes to incorporate into our weekly menu. Fish, shrimp, crabs, oysters, name it and I want to cook it.  Or at least I want to attempt to try :)  Seafood is easy enough to broil/bake/grill/sear/fry, but I love to switch things up and incorporate it into recipes.  This week Mr. Spouse requested shrimp and scallops and I originally intended to sear the scallops in bacon grease and roast the shrimp.  Well..I wasn't feelin' it and I ended up finding a recipe I wanted to tweak that I figured would satisfy my palate a little bit more.  And it did.  OHMIWORD...outta the ballpark delicious!!!


1/2 lb. angel hair pasta, cooked
4 TBSP. butter
2 TBSP. olive oil, divided
2 TBSP. minced garlic
1/2 tsp. crushed red pepper
1/2 lb. raw shrimp, peeled and deveined
1/2 lb. sea or bay scallops
1/2 tsp. paprika
4 TBSP. chicken broth
1 large lime, divided
1/2 C. cilantro, chopped
Avocado, chopped (optional)
Salt & Pepper, to taste

Before you get started, season the scallops and shrimp with salt and pepper, to taste.  I just placed mine in a large ziplock baggie, poured in a few dashes of salt and pepper, and tossed to coat.  Let that set aside until it's time to bring 'em back in.  ALSO...cook the pasta according to package directions, drain, and return to pot.  

Add 1 TBSP. of olive oil to a large pan over medium heat.  When the oil is hot, add in the garlic. Stir to coat and cook  over medium heat for about 2-3 minutes or until garlic starts to lightly brown. 

Now remove the garlic with a slotted spoon and set aside.  

Add the other tablespoon of olive oil to the pan and when it's heated toss in the crushed red pepper, scallops, shrimp, and paprika.  Stir to coat.

Now toss the garlic back into the pan and stir until blended.

Cook over medium heat for about 3-5 minutes and then add in the chicken broth.  

By this time you should see your shrimp starting to get pink and you will notice that your scallops are becoming more translucent (in the middle)...they're almost ready!!!

Cook for about 2-3 additional minutes on medium heat or until shrimp and scallops are cooked through.

Reduce heat and remove the shrimp and scallops with a slotted spoon leaving the liquid in the pan.  Set aside. I placed mine in a bowl and kept them in the microwave (the microwave was off!) until I needed them again.  Does that really help to keep them warm?!  I don't know, but it made me feel like it did :)  

Now cut a lime in half and squeeze half of the lime juice into the pan with the remaining liquid.  

Chop the cilantro and add that to the remaining liquid as well. Stir to combine and cook over low heat.  

You can add salt and pepper to taste as well (if you so desire).

Take the other half of the lime and squeeze it over the shrimp and scallops and mix to evenly coat. 

In a separate pan, melt the butter over medium heat and add the cooked pasta to the pan.  Stir to coat noodles in butter.  This will lightly add a bit more flavor to the dish so I would definitely recommend not skipping this little step :)  Remove from heat once coated and set aside.

Now grab a bowl and serve yourself a small bed of noodles.  Remember this isn't a pasta dish so you don't want to be too generous with this serving...the shrimp and scallops are the star of this show!

Pour a generous serving of the shrimp and scallops over the buttered noodles  and top with the chicken broth/cilantro/lime juice leftover in the pan, and sprinkle some chopped avocado on top of that.


Truly a very unexpected delicious dish!  

There won't be a ton of liquid leftover in the pan.  Of course, you can always double the recipe to give you more, but we found that even the small amount we had was plenty.  You can always eat this without the noodles, but we personally loved the added texture to the dish.  

This little recipe definitely brought the heat, so if you aren't a fan of spice, reduce the amount of crushed red pepper or leave it out altogether.  We are HUGE fans of spicy food so this was right up our alley.  It wasn't overpowering by any means, but it did add a nice little kick to the dish.  Mr. Spouse absolutely LOVED it and that says a lot because he's not afraid to tell me when I miss the mark :)  Bless. I'm really working on portion control at the moment, but if I weren't I would've devoured the leftovers in a heartbeat.  Flavor explosion!!!

This will definitely be coming back into the rotation soon. It was light, but really filling at the same time.  I love the meals that leave you feeling satisfied, but not miserably full.  My kind of meal!