Who needs Cabo when you have Iowa?

Last weekend Rachel, Ken and I went to hang out with my Grandma Sansgaard and my cousin's Megan and Jon while my aunt and uncle, Melody and Brian, were in Cabo.

On our way down to Story City, IA we made a pit stop in Garner, IA to see my cousin Erik's basketball game. Ken has a new camera that takes really good action shots.




My good friend's, Chris and Kelly Dahl, recently moved to Story City, IA. I FINALLY made it over to their house. It was beautiful. It is so fun to have them in Story City.

This is the third year that we have hung out with Megan and Jon while Brian and Melody have gone on vacation. It has become a really fun tradition. We try to have lots of activities to keep them occupied. Here are some pictures from the weekend.

We made two really good meals this past week. Hope you enjoy these recipes.

Maren's favorite:

Chicken Enchilada Casserole
6 servings and 5 points per serving

Ten 6" fat-free flour tortillas, halved
3 cups cubed cooked skinless chicken breasts
1 cup frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
One 14 1/2 oz can stewed tomatoes (no salt added)
One 10 oz can diced tomatoes and green chilies
1 c shredded reduced-fat cheddar cheese

Preheat the oven to 350 degrees. Spray a 13 x 9'' baking pan with nonstick cooking spray.

Line the bottom of the pan with half of the tortillas; layer with chicken, corn, onion, pepper and stewed tomatoes and chilies over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.

Ken's favorite:

Chicken Fajitas -- Note: Chicken needs to marinate 2 hours to overnight.
2 servings and 6 points per serving

1/2 lb skinless boneless chicken breasts, cut into strips
2 T fat free Italian salad dressing
1 onion, sliced
1/2 green bell pepper, seeded and sliced
Four 6" fat-free flour tortillas
1/4 c salsa
2 T nonfat our cream

In a gallon size sealable plastic bag, combine the chicken and salad dressing. Seal the bag, squeezing out the air, turn to coat the chicken. Refrigerate at least 2 hours to overnight.

Spray a large nonstick skilled with nonstick cooking spray; heat. Add the chicken and any remaining marinade; cook, turning as needed, until the chicken is lightly browned, 7-8 minutes. Transfer to a plate and keep warm.

Spray the same skillet with more nonstick cooking spray, Add the onion and pepper; cook about 5-8 minutes.

Top the tortillas with the chicken, pepper mixture, salsa and sour cream; roll up and serve.

Enjoy!