Friday. I forget it becomes the weekend for most.

Only downside of being a SAHM during a deployment. I forget what day it is. The date is only important when I need to go to the post office, or during appointments. Other than that, I could really care less about it. Ok, maybe bills too! Today I got a little bit of cleaning done, but have realized during a deployment, I can't stand cleaning. I'm considering getting someone to come clean my house, just once, to get it completely caught up. Does anyone else create a to do list for yourself, and it all just becomes a NEVER ending list?
Anyhow, today, the kids and I painted some Valentine's to send out to the grandparents and daddy. I have found that these little homemade things with the kids tend to mean a lot more than anything else you could give. Crazy! Also, we painted some chip board letters for the kids room. Keagan had a blast!
On the bright side, we got our taxes back! I'm a huge fan of Taxslayer. I've used them for a few years, and never had a problem! They also give military discounts, and no I am not being paid to say that! I've almost paid off all of our debt that we had. SOOO glad about that!


Does anyone know of a good double stroller that will fit into a small trunk? If so, LET ME KNOW! Thank you ahead of time! 


Well... It's Friday. Here is my Foodie Friday post. Yes, every Friday, I  shall post a new recipe, and ask y'all to post one as well, if you would like, or try one of mine out... Soo, let me flip through this family cookbook and share one!


Superbowl is coming up, so how about some Chili????

• 3 tablespoons Olive oil, divided
• 1 1/2 pounds ground turkey
• 2 tsp cumin
• 2 tsp paprika
• 1 1/2 tsp garlic powder
• 1 tso ground coriander
• 1 tsp dried oregano
• 1 tsp chili pepper flakes
• 1 tsp chili powder
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can beef broth
• 1 (7 ounce) can salsa
• 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
• 1 (7 ounce) can chopped green chile peppers
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 medium zucchini, halved lengthwise and sliced
• 1 bunch green onions, chopped
• 1 can rinsed black beans
• 1 can rinsed kidney beans
• 1 can corn, drained
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• corn chips 

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Mix in seasonings and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini, corn and beans to the chili, reduce heat, and continue cooking 15 minutes more. Letting stew for a few hours is more than welcome, to get flavors to blend well. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls with corn chips lining the bottom. Top with sour cream, green onion, and cheddar cheese, and serve.

Hope y'all enjoy!