Changes Changes Changes

I am sitting here typing and deleting, typing and deleting.  Where do I begin?  For anyone that does not know, the Boswell3 have moved to Springfield Missouri.  Life has been a whirlwind for a month.  Jeff was not thrilled with his job in Utah and we felt that it was time for a change.  Jeff sent a resume to a company in Missouri and we were really not expecting to move here but God started throwing doors open and here we are.  There was a 3 week time in which Jeff visited Missouri and we packed and moved here.  At this point we have been here a little over 2 weeks, Jeff is really enjoying his job, William is making friends and liking his school and I am wandering around trying to figure out what it is that God has planned for me here in Missouri. 


A little about Springfield.....Its NOT Tooele!  We are no longer stuck with Walmart and Applebees. It is hard to explain but, Springfield has a big city feel in a small town.  There are hundreds of restaurants and limitless places to shop.  I am really loving it.  The location could not be better, we are a half hour from Branson, 2 hours to Kansas City and 2 hours to St. Louis. 


I am not sure what direction to go with my blog since we no longer have our garden (very upsetting). I think maybe some changes are in order.  While I am working that out, here is a clean and very low fat meal for you.


SOUTHWEST MEATBALLS WITH WARM CORN-BLACK BEAN SALSA (Clean Eating October 2011)


Ingredients:
1 lb ground turkey breast
2 large egg whites
1/4 cup whole wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground pepper
2 tsp olive oil
1 cup frozen yellow or white corn
1 15oz BPA-Free can low sodium black beans, drained and rinsed
2 cups diced vine ripend tomatoes
1/2 cup low sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped fresh cilantro


Instructions
One:  In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well.  Shape into 16 meatballs, each about the size of a golf ball.


Two:  In a large skillet, heat oil on medium-high.  Add meatballs and cook for 3-5 minutes, turning frequently, until browned on all sides.  Add corn, beans, tomatoes, broth, lime juice, and cumin and mix well.  Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through.  Stir in cilantro and serve.


The servings are suggested at 4 meatballs and 1 cup corn and bean mixture.  If followed only 320 calories and 4.5 grams of fat.

This was quick and easy however, not enough flavor for my family.   I added onions and if I make this again I think I will add more seasoning to the meatballs.  A packet of taco seasoning may do the trick.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34