This morning I feel anxious for some reason. I am finding myself already worrying about the next episode with Ella because I know it is suppose to be a bad one. I am very grateful that this past one was so brief and minor that I am thinking it may not of even happened. As I was praying this morning before getting out of bed, I asked God to please help end my worrying and to help me enjoy and be thankful for Ella's well weeks. I have always struggled with anxiety, it is a part of me; but I know He can take it away if I allow Him to. I honestly worry about not worrying. It is so silly because it changes nothing! The outcome will always be what it is suppose to be. God gives us what we can handle and what will bring us closer to Him. I believe that with my whole heart. I just wish my brain would get it! I know that if God brought us to this Periodic Fever Syndrome with our daughter then He will see us through it - but we have to ask Him for help. My goal today, as I am already beginning it with anxiety, is to hand it over to Him, to ask for help even it I need to ask a 100 times.
Jeremiah 29:11-12
"For I know the plans I have for you, declares the Lord, plans to prosper you and not harm you, plans to give you hope and a future. Then you will call upon me and come and pray to me, and I will listen to you."
Below is what I made for dinner last night. It was delicious and enjoyed by every member of my family! I used ground turkey instead of ground beef and added a little feta to the meat mixture. Turned out great!
Greek Meatballs over Orzo Pasta
Recipe from: Rachael Ray
Ingredients
·
1 quart chicken stock
·
2 slices white bread, crusts trimmed
·
Milk, to soak bread
·
1 pound ground beef or lamb
·
1 egg
·
Salt and pepper
·
1 teaspoon dry oregano or marjoram
·
1/4 cup mint, finely chopped
·
1/2 cup parsley, finely chopped, divided
·
3 tablespoons grated onion
·
2 large cloves garlic, grated or finely chopped
·
2 teaspoons lemon zest
·
1 box chopped frozen spinach, defrosted and wrung dry
·
EVOO – Extra Virgin Olive Oil, for drizzling
·
3 tablespoons butter
·
1 1/2 cups orzo pasta
·
Juice of 1 lemon
·
1 cup feta cheese, crumbled
Yields: 4
Preparation
Warm stock in a medium
saucepot and preheat oven to 400ºF. In a small bowl, soak bread in milk.
Place meat in a mixing
bowl and add egg. Wring out excess milk from the bread and crumble into meat
bowl. Season meat with salt, pepper, oregano or marjoram, mint, half the
parsley, the onion, garlic, lemon zest and spinach. Drizzle EVOO once around
the bowl and mix meat with your hands. Roll 20 meatballs and arrange them on a
nonstick or parchment-lined baking sheet. Bake about 15-18 minutes until cooked
through and browned.
Meanwhile, melt butter in
a saucepot over medium to medium-high heat and add pasta. Brown until nutty and
fragrant, and deep golden in color. Stir in a few ladles of warm stock and
allow it to almost cook away before adding more, like preparing risotto. Keep
adding stock a little at a time until it’s all incorporated and pasta is al
dente. Stir in lemon juice and feta cheese.
Serve orzo in shallow bowls
topped with meatballs
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