We can make it…We can make it!!…..I don’t think we can make it…

Well we’re off to San Francisco in the morning! We’re spending a few days up in northern California where Philip served his mission, and then meeting Janssen and Bart in SF for a few day — the connection with them was a fluke. We happened to be traveling to the same place during the exact same days! Can’t wait!!

I need to post my Whip it Up recipe for the week — I’m dangerously near being kicked off the team for extreme procrastination. This week I made Baked Chimichangas. They sounded so good in the cookbook, but they didn’t really turn out like I expected. It’s those recipes that don’t have a picture…never work out how you want.

2 ½ cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
¾ teaspoon ground cumin
½ teaspoon dried oregano
6 flour tortillas (10 inch) warmed
¾ cup shredded reduced fat cheddar cheese
1 cup reduced sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
¼ cup all purpose flour
1 cup fat free half and half cream
1 small can chopped green chilies

1. In a nonstick skillet, simmer the first five ingredients until heated through and most of liquid evaporates. Place ½ cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese.
2. Fold sides and ends over filling; rollup. Place seam side down in a 13x9x2 baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until browned.
3. In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. To serve, cut chimichangas in half; spoon sauce over top.

Makes 6 servings.

Here’s the chimichanga — we had it with chips and homemade salsa. I think I might try making it again, but using a different recipe for the sauce. I ate it thinking, this is fine, but there is no “wow factor” to it. Just kinda plain and boring.

And now, for the most exciting news of all……(drumroll)…….I GRADUATED!!! Here are some of my favorite pictures from the day. I’ll post more when we get home in a week, but for now this is all you get.

This was after Thursday evenings commencement where Elder Richard G. Scott spoke. He gave a great talk, with a list of great advice for all the graduates. I didn’t have a pen, so I didn’t write them down. But they were great.

My sister in law, Deborah, also graduated — here we are with our incredibly supportive husbands!

I’m an alumni!

See you all in a week!



  1. Janssen says:

    Yay! congratulations! See you soon!

  2. Bart says:

    Is kissing all you have to do to be a supportive husband? No problemo.

    Congratulations on graduating!! We’re excited to spend time with you in San Francisco!

  3. Chelsea says:

    Congratulations!!!! Very exciting! I hope everything turns out great for you. What are your plans now?

  4. YAY!! You’re officially done!! Have fun in Cali, I totally forgot you were leaving me this whole week!! Who will I vent to?! Hurry back!!

    PS your curls look beauiful 🙂

  5. Congrats on graduating! That’s quite an accomplishment. I love it when you put recipies on your blog. I LOVE finding new ones!

  6. Mer! Congrats! I’m so sad we’re not still in San Fran – that would have been so much fun! You’ll have a blast! Talk to you soon!

  7. hey girl! congratulations on graduating! that’s really excited and i’m super jealous. hope everything else is going well for you guys! chelsea texted me the other day and she’s coming down to provo next week!!!! we FOR. SURE. need to get together! hopefully i’ll see you soon 🙂

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