November 2023 Reflection

NOVEMBER REFLECTIONHappy Thanksgiving y'all! Wow this was an amazing and fun month! I got to go home to Louisiana for Thanksgiving Break and it was much needed. I got to spend some time with my brother and sister, play the piano, and eat amazing food!  Seriously, this food was to die for! I also got to spend a lot of time with my grandparents, and that was really the most precious time of the entire break! Now that I am back at school, I am now only two weeks away from Christmas Break and I cannot wait! Also this month my niece turned 2! It is so crazy to see her grow up! She is growing up two fast (get it)! I love being an aunt so much and it is definitely something I am most thankful for! I hope you all had a wonderful Thanksgiving! Love each and every one of you guys!XOXO,Mia
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SPOTTED! ANOTHER GROUP HUG ALERT!!!!Mia's friends all reuniting at the airport after so many of them returned from their study abroad trip in Vienna, Austria! Mia missed them so much! 
!!! Recipe of the month !!!  
We are doing a new recipe each month to help children who are undergoing those tough surgeries! Whether you are on a liquid diet, a soft food diet, or just someone who is always down to try new foods, these recipes are for you! 
Aunt Jessica's homemade Enchiladas! I ate these many times during my last surgical recovery! They are amazing and filling!  -MiaIngredients:
  • 2 whole chicken breasts, uncooked
  • 2 cups chicken broth
  • 1 Teaspoon garlic powder
  • one 10 ounce can diced tomatoes
  • 1 medium onion , diced
  • 12 corn tortillas
  • 2 cups grated Cheddar cheese
  • 2 cups grated Monterey Jack cheese

Homemade Red Enchilada Sauce

  • 2 Tablespoons vegetable oil
  • 2 Tablespoons flour
  • 4 Tablespoons chili powder
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon onion powder
  • 1/4 Teaspoon cayene pepper
  • 2 cups chicken broth


  • Preheat oven to 400 degrees.Place the diced onion, tomatoes, garlic powder, chicken broth and the whole chicken breasts in a large saucepan. Simmer for 30 minutes until the chicken breasts are tender enough to easily shred. Let the mixture cool. Remove the chicken breasts and shred, discard the remaining ingredients in the pot. Spread 1/2 cup of enchilada sauce onto the bottom of a 13x9 inch baking pan. Spread about a 1/2 Teaspoon enchilada sauce onto the middle of each of 12 corn tortillas. Place 1 Tablespoon of shredded chicken on top of the enchilada sauce followed by a sprinkling of both cheeses.  Roll the corn tortilla up and place in the 13x9 inch baking pan. Repeat for the remaining 11 tortillas. Top the rolled enchiladas with the remaining enchilada sauce and both shredded cheeses. Bake at 400 degrees, uncovered for about 20 minutes or until bubbly. Homemade Red Enchilada Sauce directions:Place the flour and oil in a medium size saucepan under medium heat. Whisk and cook the mixture until it starts to boil, then boil another minute or two to remove the flour taste. Whisk in the seasonings until well blended.  While still whisking, add the chicken broth to the pan, reduce the heat to low and simmer for about 10 minutes or until slightly thickened.  Enjoy!!!! 
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November Monthly Reflection

1 families helped with financial assistance in November164 families helped with financial assistance to date$675,000.00 in financial assistance awarded $8,000 donated in NovemberTHANK YOU!Know someone who would like to receive our newsletter, sign them up today