Julie LeCheminant and her husband Jeff moved to Albuquerque from California.
She has two boys Trey (4) and Kaden (2). She enjoys scrapbooking, cooking and
card making.
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If you have information that you feel would benefit the sisters in the Bandelier ward, contact us.
Summer Park Schedule
Fridays at 9:30 a.m.
Pack up the kiddos & join us for sun & socializing!
May 7th Salida Del Sol (7 Bar North neighborhood on Driftwood)
May 14th Stonebridge
May 21st Tuscany
May 28th Paradise Skies
Since this is the last park day before school gets out, we will be having a potluck brunch at the park. Please come and encourage all of your ward friends to come too!
Outing May 18th
Bring a lunch & meet at the church
to caravan at 10:30 a.m.
Call Nicole Gatewood with
questions 899-9608/363-2645
Pack up the kiddos & join us for sun & socializing!
May 7th Salida Del Sol (7 Bar North neighborhood on Driftwood)
May 14th Stonebridge
May 21st Tuscany
May 28th Paradise Skies
Since this is the last park day before school gets out, we will be having a potluck brunch at the park. Please come and encourage all of your ward friends to come too!
Outing May 18th
Bring a lunch & meet at the church
to caravan at 10:30 a.m.
Call Nicole Gatewood with
questions 899-9608/363-2645
Money Saving Tips of the Month
Write a list before you go shopping – and stick to it. One should never go into a store without a strong idea of what one will be buying while in there. Make a careful plan of what you’ll buy before you go, then stick strictly to that list when you go to the store. Don’t put anything in the cart that’s not on the list, no matter how tempting, and you’ll come out of the store saving a bundle.
Recipe of the Month
FRUITY GRILLED CHICKEN
Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads.
Ingredients
1 (14-ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste, or more to taste
2 teaspoons freshly grated orange zest
1/2 cup fresh orange juice
4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens
Instructions
1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4
Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads.
Ingredients
1 (14-ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste, or more to taste
2 teaspoons freshly grated orange zest
1/2 cup fresh orange juice
4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens
Instructions
1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4
Favorite Links
Contact Info
- Bandelier Relief Society
- Feel free to call us with any needs or concerns! Karen Jensen (897-3032) Paula Pond (922-1095) Tara DeBuck (899-4898)
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