Monday

My belly is FULL. Our friends Matt and Lindsay came over tonight for dinner. Lindsay is such a great cook. She has cooked for us soo many times. So, I figured it was my time to return the favor. I made fajita quesadillas. They were yummy! I'll post the recipe below.

The real reason for our Monday night dinner was because Lindsay was using my kitchen (her oven went psycho) to bake a raspberry cheesecake for my neighbor. She is serving them dinner tomorrow night. Our neighbor purchased a meal from her as part of our parade of tables fundraiser for missions at church.

Below is a picture of the table I decorated for parade of tables. My table theme was "Zainy Zebra." Parade of Tables was a lot of fun and we raised over $10,000 towards missions.



Our Speaker was Rachel Lee Carter. She is currently Mrs. North Carolina and has a ministry called Modeling Christ. Her ministry focuses on teaching modesty, purity, evangelism and Christian Identity. What a great message for girls today! Parade of Tables was such a wonderful night. I am already looking forward to it next year.

This was one of my favorite tables of the night. The theme was green apple.

Here is the recipe: (I am not domesticated by any means)

2 tablespoons vegetable oil, divided use
1 cup quartered, sliced onion
1 cup green OR red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-ounce) package ORTEGA® Fajita OR Taco Seasoning Mix
1/3 cup water
10 (6-inch) flour tortillas, divided use
2 1/2 cups 4 cheese Mexican blend, divided use

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Cook in a quesadilla maker for 3-5 minutes.

Fill or top with tomatoes, lettuce and sour cream. I served them with Mexican Rice and Chips, queso and salsa.