sharing the love and a chimichanga recipe…

I cannot believe the response from yesterday’s post!
Between the comments here, on twitter, and on facebook
I am moved by you. I’m so grateful to know that I’m not alone
in this journey called “motherhood.”

While it’s not always easy,
please know that you are not alone either.
And, know that there is a HUGE community of moms out there
who are right where you are.

Let’s love one another
and be there for each other.

Thank you for loving on me!

It means the world!

chimis7

The love continued around my dining table last night.
We finally had an evening when all five of us were home.
It was a mini celebration of sorts…
we celebrated Chad and Emme’s trip to Guatemala
and their safe return home.

Mostly we just celebrated that all five of us were home.

In celebration, Ellen and I created these chimichangas…

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I call them Ellen’s Chimis and they were amazing.

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We completely made up this recipe, so feel free
to change it, adapt it, make it your own…
and then find a reason to cook with your kid
and let them do the mixing and stirring.

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When it’s all done, have a mini-celebration
celebrating the ones you love the most
with a big plate of these.

Oh so good!

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Ellen’s Chimis
1/2 lb ground meat, browned
4 oz. cream cheese, softened
1 c. salsa
1/2 can black beans, drained and rinsed
3/4 c. shredded Mexican blend cheese
8 large flour tortillas
olive oil

Preheat oven to 375*

Brown the ground meat and drain. In another bowl, mix together then salsa and cream cheese. Stir in beans. Add entire mixture to browned meat. Stir well. Add cheese and stir until just mixed.

Spoon equal amounts of meat mixture into center of each tortilla. Fold sides and ends in and place on a greased cookie sheet folded side down. Brush with olive oil.  Bake 10-15 minutes or until golden brown.

Serve with salsa, sour cream, and guacamole (our recipe here) on the side.

Enjoy!

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