Star Day

This past Thursday was Cadence's "Star Day" at preschool. We got to make a book all about Cadence for her to present to her class so that they could get to know her better. Here she is drawing a maze on the back of one of the pages. She decorated each page with original artwork and then I put pictures of her family and things she likes to do on the other side. They also went to a pumpkin patch this week and rode on a tractor and picked out their own pumpkin. As soon as Cadence got in the car, when I picked her up from preschool, she gave Finn her pumpkin and said, "Here Finn. I got this for you." Needless to say, he was overjoyed! Her teacher also had a baby boy this week. So it has been quite an eventful week at preschool!

Come play "Ring around the Rosie"!

Recipe Highlight:

Southwestern Tofu Scramble

Finn and Cadence did not want to even try this dinner (surprise, surprise). So, here they are enjoying some tasty chicken nuggets. Brad and I, on the other hand, greatly enjoyed this meal. You can eat it alone or wrap it in a tortilla! We served it with brown rice and black beans. I breaded the tofu before frying.

4 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 3 teaspoons canola oil, divided
• 1 14-ounce package firm water-packed tofu, rinsed and crumbled
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1 small zucchini, diced
• 3/4 cup frozen corn, thawed
• 4 scallions, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup prepared salsa
• 1/4 cup chopped fresh cilantro

Preparation

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
2. Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.