I could just cry....

Remember that little prediction about Ellie at the end of my last post? The one that involved her getting sick this morning and me scrambling to figure out how to nursery today?

yep.

came true...

She woke up in the middle of the night burning up. So she and I had a sleepless night. This morning I made some phone calls to let people know what was going on, threw a little make-up and a skirt on, left Riley here to watch the kiddos, and ran over to the church to set up the nursery. The teachers will go it on their own today, and the primary counselor will lock it all up at the end. It's too bad that this didn't happen next Sunday when it is Stake Conference and I wouldn't even have to be worrying about nursery.

I'm trying to decide whether or not to go into after-hours clinic. Her fever did break this morning, and since Nicole didn't culture out for strep, Ellie could just have the virus that she had....but the fact that she got a hold of Jared's strep covered cup twice before he started antibiotics, it is more possible that it's strep. Sigh....I suppose I shouldn't care, it's just a co-pay. She is feeling a little hot right now. I'm just wanting us all to take a nap!

Sorry for the bummer posts lately....and no pictures even.....hopefully things will get better SOON!

On a side note, I made up a recipe last night, and it turned out pretty good, and was easy, so I'll share it here:

Easy Chicken Enchiladas

2 cups cooked, shredded chicken
Salsa
1/2 t cumin
1 can black beans, drained and rinsed
1 small can sliced olives
1 large can green chile enchilada sauce
12 corn tortillas
Grated colby jack cheese

(Sorry for the lack of measurements...I told you I made it up!) Mix together the chicken, beans, cumin, and most of the olives(reserve enough for top). Pour some salsa over mixture to coat well (I bet I used about a cup). Some cheese in this mixture would also be good, but that was an afterthought! Spray a 9X13 pan with some Pam, Put a small amount of enchilada sauce in the bottom to coat. Layer 6 tortillas in bottom of pan, overlapping to fit. Pour some enchilada sauce over tortilla layer, enough to coat. Pour chicken mixture over tortillas, spread evenly. Pour some more enchilada sauce over chicken, to suit your taste...I liked mine saucy! Layer the last 6 tortillas over the top of the chicken, and top with (you guessed it!) more enchilada sauce. Again, however saucy you want. Top with cheese and sprinkle with reserved sliced olives for visual appeal! Bake at 400 degrees for 30 minutes. I covered with foil, and then took it off for the last 5-7 minutes of baking time. I then served it with sour cream, lettuce, and fresh tomatoes.