Healthy SUPER tasty dinner:

You can't beat that right! It's Healthy AND super tasty! Promise!

Here's what was for dinner tonight:
BBQ chicken breasts, roasted zucchini, and corn on the cob!
YUUUUUUMMMM!!!

Timing is everything to serve it all warm:
Get the chicken going first, while the chicken is grilling, boil your water, then get the the zucchini in the oven, and then put the corn in the boiling water.... :)

Here's how:
1st: Fire up that grill
Trim and prepare chicken. I like to trim the yuckies off with my kitchen scissors and then tenderize it by using a tenderizer tool or you can just stab it a bunch with a fork on both sides! Good way to get out some aggression! lol

Grill chicken, flipping every 6-7 minutes. We grill on each side twice, brushing with our BBQ sauce. Make sure it's done by cutting into the thickest part to see that there is NO rubbery pink meat, and that the juices run clear.















2nd: pre-heat oven to 375 degrees
Cut zucchini in half longways and then cut it in half again. make 4 spears out of each zucchini. 2 zucchini's cut this way will feed 2-3 people.

Cover a baking sheet WITH SIDES with tinfoil.
Put Zucchini spears on tinfoil, drizzle with olive oil and sprinkle with Kosher salt
Roast in the oven uncovered for 20-25 minutes, until tender.























For the corn: Boil water on the stove in a BIG pot

Shuck the Corn, removing the greenery and silk.
when the water starts boiling, add corn for 10-15 minutes
serve with Butter and Salt....but not too much if you are trying to be healthy!
















Here is the end result. Eat UP!

Appointment

We have an appointment with a genetic specialist on Wednesday the 29th of April at 2:30. We will keep everyone updated.

Please keep praying:
1. That there is a possibility we can safely have another biological child.
2. We will be able to assess the risks with clear minds and trust in the Lord whether the risks lean in our favor or not.
3. That the Lord would protect our marriage through all of this, and make us stronger.

The Results Are In.....

So, We got a call today telling us that Scott does indeed have the JKA antigen. He tested positive for it. This is so hard for us. We were NOT told that we cannot/should not try for more children at this point, but to wait and see the results of further testing through a genetic specialist. Although, things are not looking good for us. From what we understand at this point, b/c I have the JKA antibody in my blood and Scott has the acutal JKA antigen in his blood, if our future baby also has the JKA antigen, my body will attack it. There is no shot to fix this like with RH-/+. There is very little research available, b/c it's not very common. However, there is hope, because with our miscarriage my titer level for the antibody was VERY low. It was 1. If my body were attacking the baby, my levels would have been between 4 and 300 or higher. So the thought is that this baby did NOT have the antigen and it was just a "regular miscarriage" Please pray for the following things: 1. that we can have more children. 2. that the pregnancies will occur with no or VERY little complications 3. that the Lord will heal our hearts and give us wisdom on deciding whether or not to pursue having more children. 4. that my heart won't stay broken for long if we are told that we cannot or should not have more children.

We will be seeing a genetic specialist soon, and will keep you updated.

New Recipe: Chicken Fajitas for 2 or 3 :)

I first must give credit where credit is due: my BFF Anna P. made this for us for dinner one night, and now we make it all the time!

Ingredients and Supplies:
Large Ziploc Bag
Fajita Spice Packet (you can get this in the spice aisle)
2-3 Chicken Breasts
Whatever Veggies you like in your fajitas, I used: 2 Bell Peppers, fresh mushrooms, and half an onion
3 Tbsp of Olive Oil

Directions:
Cut up thawed chicken breasts with kitchen scissors into good size chunks/strips to eat
Chop Veggies to desirable size
Put it all in a Large Ziploc Bag with Olive Oil and Spice Packet, and MUSH MUSH MUSH until the chicken and veggies look well covered with the oil and spices.



Heat oven to 375 degrees
Line a baking sheet that has sides with tin foil, place everything in the ziploc baggie on the baking sheet.
Make a "cover" for the baking sheet with tin foil, but cut a slit down the middle, place over the top like a "tent"
Bake for 25 minutes at 375.

Tortillas: Layer flour tortillas on a plate between paper towels, microwave for 15-20 seconds right before it's time to eat.

Put everything together with sides you like...we always do grated cheese and sour cream....
EAT! SO yummy!

My Neice: Kate Nunnallee

Here is my sweet niece! Not sure if they named her Kate Melanie Nunnallee or Melanie Kate Nunnallee; I forgot to ask what they decided to put on the birth certificate! BUT, I do know that she will be called Kate, she was born at 12:19 pm today, weighing 8 lbs 1 ounce, and measuring in at 19 and 3/4 inches long! She's a doll, and Papa Dale and Nana already have her in UGA gear of course!!

Growing: A Side Project

Soooo, I was at Target, and in those SUPER COOL $1.00 bins they had these mini clay pots with different spices/herbs you can grow! I got Basil, Parsley, Oregano, and Chives! Here is a picture of them sprouting! Stay tuned to see their progress! I can't wait to cook with them!!!!

Fruit Salsa with Cinnamon Sugar Chips

Hey all! This is a tasty little dish, that has a simple recipe, but it takes a little bit of time to chop up all of the fruit! It is SO worth it though!














Jessica's Fruit Salsa

3 Fuji apples: peeled, cored, chopped
1 lb Strawberries: chopped
8-12 oz blackberries: cut into 4ths
2 Kiwis: peeled and chopped
1 Tbsp brown sugar
2-3 Tbsp white sugar
2-3 Tbsp preserves of your choice: I usu. use strawberry or blueberry

Cut up fruit, and mix it and all other ingredients together in a bowl.













Now for the chips:

10 ten inch flour tortillas
3-4 C of cinnamon sugar in a large ziploc bag
Either melted butter OR butter flavored cooking spray

Spray or brush each side of the tortillas with butter/butter spray
Use a pizza cutter to slice them into chips of your preferred dipping size
Bake at 350 on cookie sheets for about 10 minutes
Take out, let cool for 10 minutes, serve with chilled fruit salsa! SO GOOD!!



















Don't you just want to EAT them all NOW!!