This Week... Life Goes On

This Week is all about moving on!

Last week, my divorce was final... ugh. I miss Richard every day and still wish that things could have gone differently. I don't regret our decision, but I'm still feel the loss in a big way. Getting those papers was a sad/scary realization that I have to move on. That chapter of my life is closed and I need to start the next chapter.

First step, get a job. Early on I decided that I am going to set my standard of the kind of job I want, with the pay that I want and not settle. That's not an easy thing in this job market. Over the past 4 months I've had a lot of interviews and even some job offers. I started getting nervous thinking I should just take a job, what if I didn't get the job I thought I deserved?

Two days after my divorce was final I got offered a job! It reaffirms the fact that we ALWAYS need to have faith in God's timing. I am so grateful for the 5 months that I've had to not work and spend time with my family, preparing myself to start over fresh. To really focus on myself and figure out the things that are important to the kind of life I'm creating for myself.

I got a job at Everest University as the Student Services Coordinator. Basically a school counselor type of position. Its exactly the kind of job I was hoping for, with the kind of pay I was hoping for. It gives me hope, and maybe courage to go ahead and get started on my new life... ooooooooohhhhhh... wish me luck!

Oh P.S... its sisties {Meico} BIRTHDAY THIS WEEK! Yippe for celebrations and Hunger Games this weekend!

Song of the week:




Recipe of the week:
Let me just say that I had never been to Cafe Rio before I moved to Arizona. Every one in Utah is raving about it, so I had to try it. This recipe has been one of my faves for a while and now I realize how close to Cafe Rio it actually is! It's so great to make a use for multiple meals, lunches, whatever!

CAFE RIO CHICKEN

·                     2 lbs chicken breasts

·                     1/2 a small bottle of zesty Italian dressing

·                     1/2 Tbsp. minced garlic

·                     1 pkt ranch dressing mix (mixed with 1/2 cup of water)

·                     1/2 Tbsp. chili powder

·                     1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.