If I’m being totally honest, Mother’s Day is now one of my favorite days of the year. But it’s a day that can be filled with lots of emotion – those who have loved and lost or struggle to become a mother themselves. I vividly recall struggling with infertility and on Mother’s Day, I remember feeling so hurt. Lonely. Hopeless.
If that’s you today, my heart goes out to you. You deserve your happy ending and I hope you receive it.
Motherhood is beautiful, emotional, rewarding, and challenging. I feel like I’m forever on a rollercoaster of emotions and with daily highs and lows. Sometimes hourly. And I joke about motherhood and my darling (though demanding) girls all the time – but I love those chicks like crazy…sometimes it does physically hurt or bring tears to my eyes to be humbled by the honor of being their mom.
Like right now, just typing that out. TEARS. Motherhood is powerful stuff. My terrible memory fails me only every other second, but I recall the short drive home from the hospital with Shea and Mark. She was 2 days old and I kept saying, “Mark, she’s so PERFECT.” Of course he joked and told me that every new parent feels that way. And he’s right. That’s exactly how it’s supposed to be.
Mother’s Day is a special day to me to just reflect. The girls and I spent some time going through a ton of pictures on my phone to which Shea loves to say, “Aww, baby Shea!” or “Awww, baby Piper Reese! She’s so cute! Look, Piper! Look how cute you were!”. It really hits home that time flies by FAST – enjoy every moment while it’s here.
As moms (or dads, or caregivers) we want the best for those we love. For me, that most definitely includes healthy foods. My kids are learning quickly about all things kid – fruit snacks, juice, pizza. I can’t keep them sheltered from it all (and nor would I want to), but it’s important for me to keep the healthy, “kid-friendly” options on rotation through our kitchen. Moms, this one was a HIT and super easy to make. Mom-ing just got a bit easier with this gem. Happy Mother’s Day!
- 2 tsp extra-virgin olive oil
- 1 onion, diced
- 1 lb ground turkey
- 3 cloves of garlic, minced
- 1 (4 oz) can diced green chiles
- 1½ Tbsp chili powder
- 2 tsp cumin
- ½ tsp salt
- ½ tsp black pepper to taste
- 1 (15 oz) can low-sodium black beans, drained and rinsed
- 1 (14.5 oz) can diced fire roasted tomatoes
- 1 cup frozen corn
- ⅓ cup jarred salsa
- ½ cup quinoa
- ½ cup water
- 1 cup 2% (part-skim) shredded cheddar cheese
- chopped cilantro for garnish (optional)
- Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the onion and cook for 2-3 minutes or until just softened. Add the turkey and cook, breaking up with a wooden spoon to crumble, for 5-6 minutes or until no longer pink. Add garlic, stir, and cook for 30-60 seconds or until fragrant.
- Stir in the diced chiles, chili powder, cumin, salt, and pepper; cook for 1 minute.
- Add in the black beans, fire roasted tomatoes, corn, salsa, and quinoa, stirring until everything is combined.
- When the mixture starts to bubble add in the water, stir, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked. Turn off heat.
- Sprinkle the shredded cheese on top and cover with the lid until the cheese is melted. Serve with chopped cilantro, if desired.
Weekly Menu: May 13th – 18th
- Sunday: carryout Lebanese food for Mother’s Day
- Monday: leftovers
- Tuesday: turkey meatballs from the freezer with whole wheat pasta
- Wednesday: 20-Minute Honey Garlic Butter Scallops and Orzo
- Thursday: Easy Chicken Gyros with Tzatziki Sauce
- Friday: Shrimp Boil Foil Packets