Hopeful Hearts MOPS

Fall Newsletter

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It's Fall Y'all!!!

Upcoming Events

October 22nd @ 4pm-6pm Fall Farm Get Together

October 23rd @ 9:30am MOPS Meeting

October 27th @ 10am Tucker Hill Pumpkin Patch

October 27th @ 6pm FBLC Trunk-Or-Treat

November 3rd @ 10am Open playroom @ FBLC McKinney

November 6th @ 9:30am MOPS Meeting

November 27th @ 9:30am MOPS Meeting

December 1st @ 6:00pm MNO: Chili Cook Off

Meet the Members


Congrats to Rachel Grooms on the birth of her baby boy, Joshua Andrew Grooms!

Congrats to Ryane Casey on the birth of her baby boy, Logan Matteo Casey!

Be on the lookout for Rachel's & Ryane's care calendars to be posted on our MOPS Facebook page.

Recipe of the Month

The Best Ever Chili


  • 2 pounds ground beef, turkey or venison
  • 4 tablespoons extra-virgin olive oil
  • 1 yellow or white onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 jalapeƱo peppers, finely chopped (optional)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1/4 teaspoon cayenne pepper
  • 46-oz. can tomato juice
  • 28-oz. can diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheese and sour cream, for topping


1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeƱo peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.


We had an awesome visit from speaker Caren Bright. She survived homelessness, domestic abuse, and extreme poverty. Today, she is the founder and owner of Pamper Lake Highlands.

You can volunteer or donate to Pamper. For more information, visit www.pamperlakehighlands.org.