Parent Connection November News
November 27th - 10 am - 11 am. - Parents with a Purpose at the SCAC - if you would like to volunteer, please email Becky at firstname.lastname@example.org.
November 30th - Cookie Craze - Cookie decorating class taught by Dorothy Lane Market Pastry Chef Lindsey Lucas - Please email Becky at email@example.com to reserve a spot!
November 28th, Dec. 5, 12, 19 - Table Talk/Special Study - Children and Materialism - 4 weeks - Tuesdays 12:00 - 1:30 - Childcare is available and optional $5.00 lunch available. Please RSVP to Becky Frost at firstname.lastname@example.org.
Children and Materialism - 4 week study
Materialism permeates our everyday life. Commercials, magazines, and the internet blare societal values that are distinctly worldly, not godly. As a result, many of us have far more possessions than we actually need or use, and this tendency to accumulate things sends the wrong message to our kids.
Ever heard the expression "values are caught, not taught"? We need to walk the truth before our children, not simply share it with them. This four-session course brings us back to basic truths and helps you grapple with how to teach children biblical values such as sacrifice, generosity, and stewardship in an age of abundance.
Session 1 - Model Gratefulness
Session 2 - Teach Contentment
Session 3 - Teach Perspective
Session 4 - Model Compassion
We hope that you can join us as we learn to make deliberate choices to grow children of faith and stewardship.
Cookie Craze - Learn simple, but impressive cookie decorating techniques
Recipe of the Month
Sheet Pan Chicken Fajitas
Yield: About 8 fajitas, 4 servings
- 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
- 1 1/2 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- Fajita filling
- 1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
- 1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
- 1 medium yellow onion , halved and sliced from top to root
- 2 cloves garlic , minced
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 3 Tbsp chopped cilantro
- 8 taco size flour tortillas
- Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)
Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.