FHE Update...

I think I can safely say that FHE is now a habit in our family. A huge THANK YOU to all who encouraged me that one day when I was discouraged about starting. I just jumped in and did it and it's working really well! We've been plugging along with the Standing for Something FHE packet and my kids are loving that some of the childhood stories of President Hinckley illustrate that he really was human, lol.

But, this past Monday, we did this Resurrection lesson from LDSLiving.com due to Easter being just around the corner. We also prepared Resurrection Rolls for our snack. Here's the recipe that I used:

Resurrection Rolls Preheat Oven to 350 degrees Ingredients: Crescent rolls Melted butter Large marshmallows Cinnamon Sugar Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in. 1. Give each child a marshmallow. This represents Jesus. 2. Have him/her dip the marshmallow in melted butter. This represents the oils of embalming. 3. Now dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body. 4. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus' body after . 5. Place in a 350 degree oven for 10-12 minutes. (The oven represents the tomb - pretend like it was three days!) 6. Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)

Another summer salad.....

I haven't tried this recipe, but I think I will tonight. It's from Wild Oats

Colorful Couscous Salad with Chicken

This exotic salad is a delicious way to experience the extraordinary taste of couscous. Couscous is made from refined durum wheat and looks like tiny grains. It is often used in North African cuisine. If you don't eat every last morsel, try the leftovers cold for lunch the next day.


Prep Time: 15 minutes, Cook Time: 15 minutes, Serves 6

1 cup couscous
2 cups Wild Oats Organic Chicken Broth
1/2 cup dry white wine
2 tsp. Wild Oats Organic Olive Oil
2 Tbsp. fresh lime juice
1 1/2 tsp. ground cumin
1 clove garlic, minced
1 pound boneless skinless chicken breasts, cubed
1 organic green bell pepper, cut into chunks
1 organic red bell pepper, cut into chunks
1 organic yellow bell pepper, cut into chunks
4 organic green onions, chopped
1/4 cup fresh black olives, pitted, for garnish

Prepare couscous following package directions, using chicken broth for liquid. Drain and set aside.

Combine wine, olive oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic together in a large skillet. Add chicken, then simmer over low heat until the liquid has evaporated and chicken juices run clear, about 5 to 7 minutes.

Transfer cooked chicken to a large bowl and add 1 tablespoon lime juice, 1/2 teaspoon cumin, bell peppers, green onion and couscous. Toss mixture well, and garnish each serving with a few black olives.

Yummy, cool summer salad....

Fresh Asparagus Couscous Salad modified from a Meals.com recipe

1 cup onion, finely chopped
2 tablespoons vegetable oil, divided
1/4 cup vegetable oil, divided
2 cups chicken stock
2 cups water
2 cups couscous
1 garlic clove, finely chopped
6 scallions, white parts only, finely chopped (reserve greens)
6 tablespoons lime juice
1 teaspoon salt
1 pinch ground pepper
3 pounds asparagus, sliced diagonally into 1/3'' slices, tips reserved
3 tablespoons fresh dill, chopped
1 1/3 cups radishes, cut into 1/4'' slices or finely chopped
1 pound small shrimp, cooked or more, if desired
1 cup lettuce leaves

In a medium saucepan sauté the onions in 2 tablespoons oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. I actually omitted this step, as we aren't real onion fans. We just brought the water and broth to a boil and added the couscous.

After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. In a small bowl mix the garlic, chopped scallions, lime juice, salt, and pepper for the dressing. Set aside. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip 1/4 cup oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green portions of scallions sliced diagonally, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips. We omitted this final step as well, as we aren't so fancy, schmancy as to serve our salads in lettuce cups. Eating it in a bowl or on a plate works for us! We also just mixed the asparagus tips into the salad, rather than use them as a garnish.