Our home study has been approved!!

That's right people our home study has finally been read and approved. WooHoo!!! We should have our completed home study in our hands next week. Then we will be sending it to USCIS for their approval and when they send us our I171-H our dossier will be complete to get state certified and then to get certified in Washington D.C. then off to Ethiopia to be registered and then we are a waiting family. Wow there are a lot of steps to International Adoption! Hopefully it doesn't take that long to receive our i171-h but with the holidays coming up I'm not holding my breath on a quick receival of documents, but maybe we will finally get lucky and have paperwork come back to us at a reasonable time, we shall see.

Matt and I have also began discussing what our situation will be once the babies come home and we have decided that I am going to work just part-time at my job now. My boss is ready to have me work part-time as well so it works for everyone. We haven't gone through the logistics of it all yet, we will do that once we receive our referral and things are a bit closer, but it is still exciting to think about. I think I will also be selling Pampered Chef for extra money, this way I can bring in a little extra money but do it on my own time not somebody elses. This way too I won't have to work on the weekends unless I decide to. Hopefully it works well for us. We are going to have to make a budget to make sure we don't go broke but it is all worth it, it wouldn't hurt for us to stop spending money on stupid stuff anyways.

Well that is all for now. I will post again once we actually have our home study in our hands.

more pictures of the zoo

Unfortunatly this is all I was able to get before my batteries died in my camera. The rest of our pics are on my phone which I cannot download to the computer yet.

Shots!! and pictures

So we went and started our series of shots today. I am not going to lie it hurt, but I was told that the worst is yet to come. Apparently tomorrow we will really be sore...so fun fun. It is so worth it though. I've included pictures of today and some other random ones also. Also I was asked to write an article for our church's newsletter regarding November being National Adoption Month it was a lot easier than I expected it to be. I hope something really good will come of it, if nothing else it will allow our congregation to become aware of the plight of the orphans both domestically and internationally. Okay so on to the photos.

Bear at the Indianapolis Zoo that kept going under when I was trying to take its picture, but still cute all the same.

"Look at our owies!"

"Are we done yet?"

Update

Just thought I would post an update today.

I spoke with our social worker yesterday regarding our home study status with DCFS and this is what he said. At this time they have not read our home study yet. They are just now getting to a home study the he sent in a couple of weeks before ours. The woman at DCFS said they are running about three weeks behind at the moment. She apologized but apparently they now have her reading private adoption home studies and she is doing this all by herself. She has an assistant but the asst. is not qualified to read home studies. It is all budget cutting stuff. He did ask her if she knew when she might get to our home study and she answered that she is getting through them as fast as she can. He said that he would check in with her again later this week. So we will see what she says then. But until then we WAIT. I am working on how to be patient though. This process really helps you with that. LOL

So as soon as I hear anything else I will let you know.

Ham-Noodle Bake

-1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 1/2 cups milk
- 3 to 4 tsp. prepared horseradish
- 1 Tbsp. prepared mustard
- 6 cups cooked wide egg noodles
- 2 cups cubed fully cooked ham
- 1 cup cubed cheddar cheese
- 1/2 cup soft bread crumbs, toasted

Heat oven to 350
In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add horseradish and mustard; mix well. Stir in noodles, ham and cheese.
Pour into greased 2 1/2 qt. baking dish. Cover and bake for 20 minutes. Uncover; sprinkle with bread crumbs. Bake 10-15 minutes longer or until bubbly and heated through.

Yield: 4-6 servings

Famous Pork Chops

- 1/2 cup crushed butter crackers
- garlic powder to taste
- black pepper to taste
- 2 eggs
- 2 pork chops
- 1/4 cup butter

1. Heat oven to 375 F
2. In a shallow bowl combine crushed crackers, garlic powder and pepper; mix well. In a separate bowl beat eggs.
3. Dip the chops in the egg batter and then in the cracker mixture. Place the chops in a casserole dish. Place chunks of butter around the pork chops. Cover and bake for 45 minutes.

Saucy Pork Medallions

- 1 lg. pork tenderloin (1-1/2 lb.)
- 2 tsp. oil
- 3 cups frozen peas
- 1 can (10 oz.) turkey gravy
- 1/4 cup zesty italian dressing
- 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as directed on package

Cut pork crosswise into 3/4-inch-thick slices.

Heat oil in large nonstick skillet on medium-high heat; add pork. Brown 5 minutes, turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffin around edge of skillet, cover.

Simmer on medium-low heat 10 minutes or until stuffing is heated through and pork is done.

Easy Garlic Pork Roast

- boneless rolled pork loin roast (2-1/2 lbs.)
- Tbsp. fennel seed
- 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves
- 1/2 tsp. salt
-1/2 tsp. coarse ground black pepper
- 2 Tbsp. olive oil
- 3 cloves garlic, finely chopped

1. Heat oven to 375 F. Place pork roast in shallow baking pan. In small bowl, mix all remaining ingredients; spread over roast.
2. Bake 40 to 50 minutes or until meat thermometer inserted into center of pork reads 155 F.
3. Remove roast from pan; cover with foil and let stand 10 minutes until thermometer reads 160 F. Remove string from roast; cut into slices.

Makes: 8 servings

Caesar Pork Chops

- 1/4 cup all-purpose flour
- 1/2 tsp. dried italian seasoning
- 1/2 cup purchased creamy caesar salad dressing
- 4 (1/2-inch thick) center-cut bone-in pork chops
- 1 oz. (1/4 cup) shredded fresh parmesan cheese

1. Heat oven to 375 F. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray. In pie pan or shallow dish, combine flour and italian seasoning; mix well. Pour salad dressing into another pan or shallow dish.
2. Dip both sides of chops in flour mixture, coating well. Dip in dressing, coating well. Place in sprayed baking dish. Sprinkle with cheese. Discard any remaining flour mixture and salad dressing.
3. Bake for 35 to 40 minutes or until pork is no longer pink in center.

Baked Tilapia

- 4 tilapia fillets (6oz. each)
- 3 Tbsp. butter, melted
- 3 Tbsp. lemon juice
- 1 1/2 tsp. garlic powder
- 1/8 tsp. salt
- 2 Tbsp. capers, drained
- 1/2 tsp. dried oregano
- 1/8 tsp. paprika

Place tilapia in an ungreased 13x9-inch baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
Bake, uncovered, at 425 F for 10-15 minutes or until fish flakes easily with a fork.

Fun Taco Cups

- 1 lb. ground beef
- 1 pkg. (1 1/4 oz.) taco seasoning mix
- 1 can (10 oz.) refrigerated buttermilk biscuits
- 1/2 cup shredded cheddar cheese

Heat oven to 400 F. Cook meat with seasoning mix as directed on package. Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture. Bake 15 minutes. Sprinkle with cheese; bake 2 to 3 minutes more or until cheese is melted.

Serving Suggestion:
Round out the meal with a fun salad bar. Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables. Then, let everyone help themselves to create their own salad.

Substitute:
Substitute shredded monterey jack cheese for the cheddar cheese or use mexican style shredded cheese.

Special Extra:
Serve with thick 'n chunky salsa.

Cheesy Sausage and Egg Bake

- 1 lb. bulk pork sausage, cooked and drained
- 1 1/2 cups sliced fresh mushrooms (4oz.)
- 8 medium green onions, sliced (1/2 cup)
- 2 medium tomatoes, chopped (1 1/2 cups)
- 2 cups shredded mozzarella cheese (8oz.)
- 1 1/4 cups original Bisquick mix
- 1 cup milk
- 1 1/2 tsp. salt
- 1 1/2 tsp. chopped fresh oregano leaves or 1/2 tsp. dried oregano leaves
- 1/2 tsp. pepper
- 12 eggs

1. Heat oven to 350 F. Grease rectangular baking dish, 13x9x2-inches. Layer cooked sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.

Substitution: Spice it up! Use chorizo or hot italian sausage instead of the bulk sausage for more heat.

Simplify: No cutting board is needed if you buy sliced mushrooms and already-cut tomatoes. And the green onions? Just snip them with kitchen scissors directly over the mushrooms.

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

- 1 lb. potatoes (about 3 small), cut into 1-inch chunks
- 1/4 cup Kraft Light House Italian Dressing
- 4 bone-in pork chops (1 1/2 lb.), 1/2 inch thick
- 4 tsp. Grey Poupon Dijon Mustard
- 1/2 cup Shake 'N Bake Original Pork Seasoned Coating mix
- 1/4 tsp. dried rosemary leaves, crushed
- 2 cups hot cooked baby carrots

Heat oven to 375 F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 minutes, stirring after 4 minutes. Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes. Bake for 30 minutes or until chops are done (160 F) and potatoes are tender. Serve with carrots.

Sloppy Joes

- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 tsp. garlic powder
- 1 tsp. prepared yellow mustard
- 3/4 cup ketchup
- 3 tsp. brown sugar
- salt to taste
- ground pepper to taste

1.) In a medium skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
2.) Stir in garlic powder, mustar, ketchup and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Tues., Wed., & Thur. recipes

BROCCOLI-CHEDDAR CHICKEN BUNDLES
- 8 boneless skinless chicken thighs
- 1 cup frozen broccoli florets, thawed and chopped
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 pouch Shake-n-Bake extra crispy mix

Heat oven to 400 F.
Place chicken thighs, smooth side down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon. Roll up each chicken thigh; tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating. Mix until evenly coated on all sides. Place, seam sides down in single layer in foil-lined shallow baking pan. Bake 25-30 minutes or until chicken is cooked through (170 F). Remove and discard toothpicks before serving.



VELVEETA CHEESY CHICKEN & BROCCOLI RICE
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (14 1/2 oz.) chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. (8oz.) Velveeta pasteurized prepared cheese product, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed

1.) Cook and stir chicken in large nonstick skillet on medium-high heat 5 minutes or until done.
2.) Stir in broth. Bring to boil.
3.) Add rice, velveeta and broccoli; cover. Remove from heat. Let stand 10 minutes. Stir until Velveeta is completely melted and mixture is well blended.

Shortcut: To quick thaw frozen broccoli, microwave for about half the cooking time specified on the package.



CHICKEN CORDON BLEU
- 4 boned, skinless chicken breasts (about 6oz. each)
- 4 slices ham
- 3.5 oz. grated cheddar cheese
- 3 Tbsp. flour
- 2 eggs, lightly beaten
- salt & pepper
- 5 cups breadcrumbs
- 2 Tbsp. butter
- 2 tsp. oil

Heat oven to 325 F.
1.) Slit and spread chicken butterfly style. Place a slice of ham in each breast. Sprinkle with grated cheddar and press firmly to close.
2.) Dredge each stuffed breast with flour and dip into eggs. Season with salt & pepper then coat with breadcrumbs.
3.) In ovenproof skillet , heat oil, melt butter and gently sear chicken breasts on both sides until golden. Finish baking in oven 25 minutes.