Mexican skillet

This is an easy recipe that I have been doing a lot of lately. I got the idea from an ole el paso meal I picked up from the frozen food section at the grocery store. I realized that I could easily make it on my own for much cheaper!

1. Brown 2-3 chicken breasts diced up in olive oil, and sprinkle a little taco seasoning on it too give it a little flavor.
2. Add one can of diced tomatoes. (16 oz)
3. Add one can of black beans (rinsed).
4. Add a cup of frozen corn.
5. While I am cooking this I usually make some instant rice, and add it at the end.
6. Mix it all together and serve with tortillas, or crumbled tortilla chips, salsa and sour cream.

I love this recipe because I usually have all the ingredients on hand. Enjoy

speeding up... or slowing down?

With school starting this week, I don't know if our life will speed up, or slow down. It will be kind of nice to go back to routine again, since the vacation days of summer are over and have been for weeks. With soccer season already underway, and substitute jobs already lined up, I think I am ready to get back to the routine again.
I am DEFINITELY ready for fall weather again. There is nothing like sweatshirts, hot apple cider, jeans and the change of the leaves! I look forward to it every year.
I am really looking forward to my husband's college soccer season this year. Jordan and Josiah are just getting to the age of enjoying their daddy's "soccer boys", as they call them. We follow them EVERYWHERE, and love every minute of it! My kids are such great travelers!
I'm also looking forward to the Wednesday morning Bible study I attend during school. It starts two weeks from this Wednesday and Josiah is already talking about the puppets at the "brown church." (Our church is white). Funny how he associates it, huh?
And of course with soccer season, also comes family. We begin a new season of visits from the family. Starting already this weekend. We can't wait!
I guess life isn't speeding up, or slowing down, it's just changing.