Fall Craftiness

Life just keeps going and going...I'm just trying to keep up some days! I'm grateful for fall. It's one of my favorite seasons. Life at the Lettinga household continues to be one filled with 40-50 hour work weeks and some fun times on the weekends with family and friends. We're looking forward to adding a special member of our family come November, nope not a child, but a beagle puppy! We're very excited and anxious for him to be ready to come home with us. 

With the cooler temperatures and earlier darkness enclosing, I've had more time for indoor fun. Stops at Hobby Lobby, being that it's so close to work, is a blessing and a curse! Here's a few projects that won't break the bank to do!!

I call this..."turn a pillow you don't like anymore into one you do". This is a permanent project...meaning I used hot glue so this pillow will be like this for a while - it's not a pillow cover. However, it's festive for the holidays! So I bought this burlap material using my 40% off coupon at Hobby Lobby. It came to 3-4 dollars. Not bad for a new pillow!?

Cut material to fit pillow. It should be a lot like wrapping a gift. The lines must line up etc. I had to cut a few times to adjust well. The glue goes along the folds and does need some pressing to hold down and dry. 

Done - I added a felt broach. I did not make that. It's perfect! :) I loves it. Not the most comfy thing to lay on but it is really adds something to the decor for fall. 

Next...Jute Wrapped Wine Bottles

This is a project easy to do in front of your favorite hour long TV show. It takes some discipline and focus, but it's easy enough. Materials you'll need are: hot glue gun, plenty of Jute (1 medium spools worth), Wine or glass container, and burlap flower decals if desired. 

And then you get to wrappin'... settle in for the project with your wine and favorite movie.

These were 5.99 at Hobby Lobby. They added an extra something to this project.

Done! So fun and perfect for spring and/or fall. 

Happy Fall! Get crafty :)

Shout out to two of my bestest friends in this world. Where would we be without good friends?!

Easy Crock-pot Mexican Chicken

Hey guys...(shame faced)....it's been over 3 months since I blogged. Ridiculous! Unacceptable! I miss it. I miss making new meals. I miss sharing it with you all. As I write this, I am watching Kim Kardashian stuff her face with cookies on "Keeping Up with the Kardashians" and feeling pretty validated about my current diet choices. Thank you, Kim and your preggo hormonal eating habits. Love the show though. 

So the past three months have consisted of work, work, work, and some summer fun inter-laden occasionally. I have been hired as a clinician at Wedgwood for one of the boys residential homes. It's been a busy journey and a blast. I was able to take a true "camping" trip with the guys and some staff out in the wilderness of Cadillac, MI. We hard core tent camped, fished, tubed down a river, and used the forest as a restroom. This girl is not a natural camper to begin with and I survived 2 nights and 3 days of it. Pretty awesome. Came back with enough mosquito bites to be legit concerned about having West Nile, but so far so good.The kids had a great time. It was amazing to form some deeper relationships and bond with them during the trip. Can't say I am ready for another camping trip anytime soon though. 

Austin and I were also able to take a trip and visit our couple friends, Andy and Kelsey, in July for a Tiger's game and a mini tour of Ann Arbor/U of M area. Austin struggled being in Wolverine territory being that he is a die-hard Spartan fan, however he survived and enjoyed seeing the campus and the college area of Ann Arbor.We had a lot of fun and always love time spent with them. 

August was a month of celebrating anniversaries. Austin and I celebrated year 2, while my parents celebrated year 30! Amy and I decided back in June to throw them a surprise party with some of their closest family and friends. The party was such a success! My parents were stunned and really touched by those who came out for the night. It was an amazing night! I believe my mom said she was so shocked that she "felt like she had to throw up for the first half hour of the party". Ha!

So this crock pot Mexican chicken is SO easy and perfect for a day where you work ALL day and come home starving. Husband approved as well. 

This type of recipe has been pinned on Pinterest about a million times, but it is really good. A+ guys.

This is the recipe I copy-catted: http://www.andrealikes.com/1/post/2012/03/mexican-crock-pot-chicken.html

I realize this picture looks gross. This is the BEFORE as all the ingredients have been cooked on low for 8 hours. 

Ingredients:

Chicken breasts or tenderloins (they can be thawed or frozen) 1-2 lbs

 (depends on how many servings you like)

Cream cheese (1/2 cup - 3/4 cup)

Taco Seasoning Packet

Pepper

Lime Juice

Red onion diced (about 3/4 cup)

Black Beans (drained) 1 can

Cut up fresh corn or a can of corn

Salsa

Can of diced tomatoes

Throw all that stuff above in the slow cooker for low 8 hours or high for 4. It will be tender enough to pull apart the chicken and it's ready to go. 

Finished! You could make enchiladas with the chicken. We just made chicken tacos with cheese and sour cream. Delish! Bam!

*you could add in peppers as well

* could be served over rice too

Finished chicken tacos or burrito. It has beans in it. Does that make it a burrito? No idea.

And I will say it again, fall you are welcome to appear now. Summer, I am over you. I want pumpkin lattes and hot cocoa, chili, high socks, boots, and cool fall nights. Bring it on!

Homemade Chicken Fried Rice

 I've never been one who enjoys the news or looks forward to it, but I have to say that, as a professional counselor-to be, I have seen more genuine good and "real-ness" in people through what happened in Boston on Monday than I have ever truly noticed before. It breaks my heart what the families and friends are going through who encountered such tragedy  but it is so amazing to me the unity that evil of this magnitude brings to our nation. We can fight over gay rights, gun laws, and whether or not you should be a democrat versus a republican, but in the end we are ALL human, ALL God's children, and we hurt TOGETHER when things like this occur. It is very cool testimony in my eyes of what America stands for.

Off of that note, it's mid-April, Wednesday the 17th, and it's literally less than a month a way from graduation for me (and my beautiful sister, Amy!). I can't believe I'll be starting my "adult" job soon enough. I've worked incredibly hard for this, and walking across that stage will feel incredibly  more validating and important than when I graduated with my Bachelors degree at Cornerstone. I'm excited to see what God has in store. I'm trying to be patient and not go crazy in the process. My board exam is days away, so once that is out of the way, I will feel much more relaxed and ready to enjoy my last few weeks with the title "intern". Austin and I are looking forward to a much needed couples vacation after graduation. We are headed to sunny Florida where I'm praying there is only sunshine and blue skies to enjoy! Adios Michigan and your continually depressing weather....

Just another thanks be to God as He has been good to Austin and I throughout this season of life. We are blessed with good friends, generous family, and each other to support us and love. I have created, renewed, and consolidated some really special friendships within the last year. As a professional in the field I am in, I've grown to see and learn the importance of genuine friendships. Friends should be those who feed your soul, not suck it dry. For a long time, I felt drained in that I was always the one giving my time, efforts, listening ear. It has been God's grace and love shown to me through these people that has gotten me through circumstances over and above my ability to cope. Shout out to those of you who know who you are! I owe you a huge party for sticking through this journey with me and loving my crazy self through it. :)

Speaking of goodness, this season has certainly not been one of "plenty" as I have been working part time, but I wanted to post this recipe because it is so economically friendly AND so good. My domesticated ways are waning and I'm not sure if that will change or not once I am officially done with grad school...but I do enjoy cooking still (for those of you who wondered where the heck this blogger cook went).



So here is my "healthy-ish" version of chicken fried rice. We love Chinese food in our home...well my husband could live off of it, literally - that is not an exaggerated statement. So the day I can replicate Orange Chicken from the Rivertown mall, we will be set for life. Complete Seriousness Folks.

Ingredients: missing from pic were the eggs, raw chicken, and sugar (Splenda/healthy sugar packets). Substitute soy sauce/Teriyaki sauce...either tastes fine!

Adapted from the following recipe:
http://chinesefood.about.com/od/ricefried/r/friedricechix.htm

Ingredients Needed:

3 cups of cold cooked rice
8oz cooked chicken or cooked turkey chopped
3 eggs (or more if desired)
A small frozen package of mixed veggies (carrots and peas)
1 medium white or yellow onion
1 white or green onion diced
Seasons will include light soy sauce, salt/pepper, Wok Oil for stir-frying - (you can find this in the Asain cultural food section of you major grocery stores)

Cook seasoned (Salt/Pepper) chicken breasts in the Wok Oil and Soy Sauce

Shred cooked chicken on a cutting board

I have my veggies set aside (if it looks like there is corn in there...it is...

I chose the wrong "mixed veggie" bag )...plus my chopped onions. 

 Used about 3 cups of rice for this batch....instant rice rocks.

Cook that rice up.

Cook the eggs in a separate skillet...(I used about 3 scrambled)...then put oil in same skillet on medium heat add onions veggies and cook for about 10-15 minutes...add in shredded chicken....then cooked eggs. I add salt and pepper and soy sauce as needed for flavor to this mix.

Once that has simmered and seems blended...about 25 mins...add into the rice mixture in your big pot. More soy sauce for flavor, stir, and let it simmer together on low until you serve it up!

Oh yeah! And the left overs are a tasty thing to look forward to!

Pot Roast, Taters, Carrots & Beer Gravy

So "it's been a while" is an understatement for this blog post. I miss the days of coming home after work and making dinner for my husband, lounging around the house with little to no intention of being productive. Life is ALL about being productive these days. I'm in the home stretch currently for finishing school and not a moment too late because I am going out of my mind with stress at times. Thank God for good friends, family, my husband and colleagues who have been scapegoats in listening to me and encourage me throughout it all! Also, I'd like to give a shout out to the practice of yoga and the divine power of a good run in the sunshine. I have been actively utilizing my membership at the YMCA with my buddy and nearly neighbor, Jess, taking cardio and sculpt classes mostly on the weekends. Austin and I have been using a lot of our weekends for relaxing together, eating take-out, and watching movies...so romantic and budget friendly. :)

As, I look forward to spring and all that it will bring, I also look forward to cooking more meals too. I have a rare chance depending on my work & school schedule to prepare a "real" meal. Lately it's been crock pot experiments. I'm not the biggest pot roast fan and neither is my hubs but this was pretty darn good I must say.

I combined two recipes I found online for this delectable dinner delight. My husband buys weird crazy beer these days. This one happened to be super dark and super hoppy...all good things for cooking roast.

Ingredients

1 beer (darker and more flavorful the better) mine was about 2 cups worth

salt and pepper to taste

Lawry's

Garlic powder to taste

Brown Gravy dry packet

Ranch Dips dry packet

Italian seasoning dry packet

2-4 lb beef roast

redskin or regular potatoes

carrots

onions

Add all dry ingredient packets together in a small bowl. Pour the beer into crock pot. Set on low for about 8-10 hours (mine cooked in 8 hours just fine and was super juicy). 

Add the roast  into the beer after covering with salt, pepper, Lawry's, and garlic powder on all sides. Add potatoes, onion, and carrots on the sides

Add the dry seasonings in layers over potato  carrot, onion, and beef. And let the crock-pot do its thing! It was well worth the wait. I left for work at 9 am and got back at 5 and it was good to go!

I don't have a finished product pic...but, trust me,  it looked like normal pot roast :)  The juice was really good and flavorful from all the beer too. Will make for some tasty left-overs for the rest of the week!!

Spaghetti Pie and Life in Crazy Town

One of my good friends from Cornerstone keeps up a fantastic blog called "Life in the Off Season". I laugh inside because this season of life for me is definitely not "off" but rather full blown madness. I envy her a little bit in having some down time. :) I truly look forward to not being so busy with school, work, and internship in the not so near future (May 2013). As I count down the months till the end of all this, I think I will remember this to be a time in my life I  found God's guidance and peace most apparent. He has orchestrated some great changes and opportunities for me to grow. My internship has been amazing. I'm working at a private practice in downtown Grand Rapids and I have the opportunity to journey with and assist high school aged students to post college women in all different places in life. I am humbled by the stories I hear, and how great our God is in the process of positive change. I'm also taking on a new role at Wedgwood in the outpatient counseling center as part of my internship. I'm loving the opportunity to partner with families of hurting teens in the Dialectal Behavioral Therapy program. I am able to co-lead two groups for parents and kids as well as coach and counsel teens individually. It's awesome! 

Thanksgiving for Austin and I was spent with my dad's family in Kalamazoo. I also got to spend some quality time with my sister while she was home from school in Indiana, as well as get my Black Friday shopping on with my bestie, Kaycee. It was a lot of fun into the wee hours of the morning. Austin and I are looking forward to some more fun time spent with family in the coming weekends as the holidays approach for Christmas and we travel here there and everywhere. We have also been excited to become aunt and uncle for the 4th and 5th time in November as Austin's sister, Aubrey, welcomed her first two babies into the world. Aubrey and Josh are going to make amazing parents to twins, Brinley and Lane! I may be biased as an aunt, but these babies are quite frankly the cutest things I have ever seen :). 

So with all the craziness and nights away at my internship and school, I'm not making dinner any more. Austin fends for himself 98% of the time. He's actually quite self sufficient. I've been impressed. On the weekends, I am able to cook and bake occasionally  This weekend I was able to cook and make something that's one of my favorite things of course, PASTA. I freakin' love it. This spaghetti pie will blow your mind, and I just don't know if anyone can really hate this spaghetti.

The things you'll need for this dish include but are not limited to: 

1 9X13 or 9X9 Pan

1 lb of ground beef or lean turkey

1 can of spaghetti sauce (I used Market Fresh Tomato Basil sauce from Target)

Seasonings: salt, pepper, garlic powder, parsley, red pepper flakes

1 can of stewed, Italian seasoned tomatoes

1 package of whole grain/whole wheat spaghetti noodles

1 bag of mozzarella shredded cheese (I recommend Kraft brand with Philadelphia cream cheese blend)

1/3-/1/2 of cream cheese block (I used Philadelphia Cream Cheese and 1/2 of the block) depends on how creamy you like your sauce.

4 egg whites

STEP 1: Pre-heat oven to 350 degrees, if you plan on making it that day. You can pre-make this dish and refrigerate or freeze for future dinner times. Both ways taste great. 

STEP 2: Brown your meat in a sauce pan. Season as you please. I add salt, pepper, and garlic powder. Drain off grease. 

STEP 3: Add a pot of water on the stove to boil your pasta. Add pasta in to boil with a pinch of salt. Boil until pasta is tender.

STEP 4: Add sauce in a large skillet on Med-Low heat.

STEP 5: Add in your drained meat and can of tomatoes to the sauce. 

STEP 6: Add in your cream cheese into the sauce. Stir to combine and melt completely.

STEP 7: Put drained pasta into a large mixing bowl. Beat egg whites and add in. I added about a tablespoon of parsley and a few shakes of garlic powder to the mix as well. Mix up well. 

STEP 8: Once sauce is done simmering, add spaghetti noodles into your pan(s). I used two 9X9 pyrex dishes, which work well with these portions. You can also use a 9X13 pan as well. I've used either. I also used Reynolds Wrap Pan Liner for easy clean up. :)

STEP 9: Distribute sauce evenly on top.

STEP 10: Add your mozzarella on top. I also sprinkled parsley flakes on top.  

STEP 11: Bake at 350 degrees for about 20 minutes or until cheese is bubbly. 

Just how many ways can you do spaghetti? I don't know, but I love testing the limits :) Enjoy!!

Pumpkin Chocolate Chip Muffins (3 ingredients!)

Life is speeding along through fall. I can't believe how much life is changing and advancing. I'm crazy busy with my internship/still trying to work full time. Austin is still working full time. We manage to see each other for about 5 minutes before bed every night. It's taken some adjustment, but God is truly blessed us in this season and I couldn't be happier. I'm just waiting to catch my breath it feels like. A vacation awaits me after all this internship/master degree business is finished! I'm highly looking forward to the day when I have no agenda or plans or work to be done. However, in the mean time, I am enjoying fall and Austin and I are anticipating being an aunt and uncle to twins in a few weeks as Austin's sister is expecting two new babies for the Lettinga clan to love on. :) I am very much loving being an aunt to his other niece and nephews so it will be fun to add two babies to the crew of children on his side of the family. I've been reminded by my own mother that my biological time clock is ticking in an ever so non-pressuring (yet pressuring) way. ("Thanks, Mom!") However, to her dismay, Lord Willing I will be waiting for my own family to start until I'm finished with grad school and "stable" career wise. That's the "plan" anyway... 

Enjoy this recipe!

Okay, seriously this might be the easiest dessert I've ever made. I am quite literally obsessed with pumpkin anything in the fall season. I have a diagnosable problem, I'm sure of it. Anyway, I found this recipe on Pinterest of course, and was skeptical at first due to the lack of ingredients but, friends, I am telling you this recipe saves calories and time. Pumpkin is a great substitute for the oil and eggs in this fun recipe. You can even leave out the chocolate chips to make it 2 Points on Weight Watchers...believe it! 

Combine 1 box cake mix (I have used both Spice Cake and Golden Vanilla Cake and I must say the Spice Cake was better tasting like pumpkin)

1 normal size can of pumpkin puree

Handful of chocolate chips

Mix all ingredients together. If you're using any other cake mix besides spice cake like a vanilla, I would use at least 1 Tbs of pumpkin pie spice to give it a pumpkin flavor. The puree doesn't give enough spice flavor. 

Place all ingredients in tin with greased muffin paper cups.

Bake at 350 degrees for 18-22 minutes.

Below are my finished baked muffins. They're so pretty. They should be hard, not squishy on the top when you remove them from the oven. These are very moist so I do recommend the toothpick test to ensure they're done inside. 

Yum! Enjoy and feel guilt free. Bonus! They are such a yummy fall treat!

Fall Desserts Galore!

Happy Fall Ya'll! So much desserty goodness is happening this fall. I got inspired and went a little sugar crazy...but let me tell you it was so worth it! I got to bring a lot of joy to some folks this week with these desserts which is really rewarding to me.

Cinnamon Sugar Topped Banana Bread

Ingredients

2 cups of all purpose flour

1 teaspoon of baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs beaten

2 1/3 cups mashed overripe bananas

Topping: sugar and cinnamon  (3/4 cup sugar and 2 tablespoons of cinnamon)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

1. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Pour cinnamon and sugar mix on top. 

1. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Pumpkin Chocolate Chip Muffins

Okay, these are not only delicious but they're also weight watchers friendly! (2 points each) Pumpkin is a major fat burner on top of it. So these are quality...bottom line. Oh, did I mention they're just two ingredients?? Yep, pick up a boxed spice cake and a small can of pumpkin puree. Blend together with an electric mixer...add in anything you want...raisins...chocolate chips...nuts. I used chocolate chips because frankly is there another better choice besides chocolate. 

Bake at 350 for about 18-22 minutes or until firm on top!

YUM!

Nutella Stuffed Cookies

Omygosh...these might be my favorite cookie! They're a fun twist on the classic chocolate chip cookie...and frankly...if you don't like Nutella...you're bloody crazy! This stuff is without a doubt my new favorite thing ever. So the cookies arn't hard to make, just a little bit time consuming. They would be super fun to make with kids! 

Ingredients

• 2¼ cup all-purpose flour
• 1¼ teaspoons baking soda
• ¼ teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1¼ cup packed dark brown sugar
• ¼ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1½ teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• ¾ cup semi-sweet chocolate chips
• ½ cup milk chocolate chips
• ½ cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a large mixing bowl and set aside.
2. Melt butter in medium sized mixing bowl in microwave.
3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients together into the large slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
4. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager...which is what I did...and it turned out just fine! 
5. While dough is chilling (also chill Nutella in fridge at this time) preheat the oven to 350 degrees F. 

6. Once dough is chilled measure about 1½ tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball — it doesn't have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

 7. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Omygosh! Chocolate and hazelnut deliciousness.