I’ve decided to do a series of posts on my little family, highlighting each member with a story or memory of their life.
Today I’m going to tell you about my baby girl, Katy.
I can’t tell you how many years I prayed for a daughter. And, oh my little sunshine girl! She was born with twinkles in her eyes and a face of peace and joy. She was the best baby, spending most of her time smiling and just wanting to be held. We happily obliged, babies are for holding after all!
I want to digress and tell you a little story from one of our friends who had a new baby girl about a year ago. They had hoped for a home birth but ended up having to go to our massive hospital. After their daughter was born every time this one nurse came in someone was holding that sweet baby and the nurse eventually remarked “If you keep holding her you’ll be holding her for the rest of her life!”
Without missing a beat the daddy looked down into his newborn daughters face, smiled, and said “That’s the plan!”
We were those parents, too :). It was especially enjoyable for us because Brady had been my colicky baby and having been a first time parent then, but with a few years experience under my belt now, this just felt like a breeze.
Today’s recipe is quick to put together and a one dish meal with the flavors of our favorite stew.
To make this recipe, you’ll need: Frozen baby limas (unless you just hate limas, then use some other vegetable that you have a better relationship with), frozen gumbo vegetable mix (unless you just hate gumbo vegetable mix, then use some other vegetable mix that you have a better relationship with), frozen southern style hash browns (the cubed ones. If you hate hash browns, its time to start examining your issues with veggies at this point), Diced tomatoes, Italian Dressing mix, BBQ sauce, and some chicken.
Take all of your ingredients and stir them together in a large bowl until well mixed.
Now whenever I use frozen limas people are always surprised they don’t have to cook a lot longer but usually folks are thinking about dried beans and these are dried, they’re frozen, So think of them like you would other frozen veggies.
Pour this into a 3 quart baking dish or 9×13 pan. Cover with foil. Bake at 350 for 45 – 60 minutes, or until chicken is done and vegetables are tender. Before serving, stir this again really well to evenly distribute the sauce.
- 3 cups frozen cubed hash brown potatoes
- 2 cups frozen baby lima beans
- 12 ounce bag vegetable gumbo mix (or mixed veggies of your choice)
- 14 ounce can diced tomatoes
- ½ - 1 cup BBQ sauce (depending on how much flavor you want to add)
- pouch Italian dressing mix (0.7 ounces)
- 1-2 pounds raw chicken, cut into bite sized pieces
- Place all ingredients in a large bowl and stir until very well mixed.
- Pour into a greased 3 quart casserole or 9x13 pan and cover with foil.
- Bake at 350 for 45-60 minutes or until veggies are tender and chicken is cooked through. Stir well before serving.
“The natural state of motherhood is unselfishness. When you become a mother, you are no longer the center of your own universe. You relinquish that position to your children.”