Forever

over-the-rainbow minestrone

Found this yummy crock pot recipe in the april/may taste of home magazine submitted by: Crystal from Northglenn, Co

makes: 10 servings

4 stalks swiss chard (about 1/2 lb.)
2 Tbsp. olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14.5oz. each)
   fire-roasted diced tomatoes, undrained
1 can kidney beans, rinsed and drained
1 can garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash or zucchini,
   halved and cut into 1/4-in. slices
1 medium sweet red or yellow pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 1/2 cups uncooked spiral pasta
1/4 cup prepared pesto

1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender; Transfer to a 6-qt. slow cooker.

2. Stir in broth, tomatoes, beans, squash or zucchini, pepper, carrot and garlic. Cook, covered on
low 6-8 hours or until vegetables are tender.

3. Stir in pasta and reserved chard leaves. Cook, covered on low 20-25 minutes longer or until pasta is tender. Top servings with pesto.

*I omitted the chard leaves and pesto, but maybe we will add them next time.

Winter

Our first Snow Day was in December

Abigail putting the angel on top of the tree

Samuel turned 6 in December!

Decorating the Gingerbread house at Grandma Anne's

No School on April 1st so we had fun in the snow! 

                                             

Too tired to take off the coat