One Year Ago....

a couple of important events took place in our life.

First, our beautiful niece Eva Michael was born. May 15, 2009


And yesterday, May 15, 2010, we celebrated her 1st birthday party at Foscue Park in Demopolis.


I cannot believe she is a year old! We have loved every minute of being Uncle Jay and Aunt Reba! We love seeing her grow and change. She brings such joy to our family!

And second, on May 16, 2009, I married my best friend.


And today, May 16, 2010, we celebrated our one year anniversary. I cannot believe we have already been married a year! Time flies when you're having fun! These past two years that I have been with Jay have honestly been the best of my life. We have enjoyed our first year of marriage and look forward to the many years we have together as husband and wife! I thank my Lord for blessing me with such a strong, confident,Godly, handsome, supportive, giving, and compassionate man! I am so thankful to be Rebecca Taylor!

New Addition

We have a new addition to the Taylor house:




And we love it! Jay loves to grill and last night we had bar-b-que pork chops and they were wonderful!

No recipe this time. I fixed carrots and brown rice to go with the pork chops.

For Dessert:

Cinco de Mayo

We stayed in for Mexican on Cinco de Mayo. I found a healthy WW recipe online for baked chimichangas and they were pretty good! I took a picture of them that night and today realized my memory card was not in the camera when I took it. Oh well, but here's the recipe.

Baked Chimichangas:

8 ounces ground 90% lean turkey or beef ( I used beef)

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 cup chunky salsa

1 teaspoon chili seasoning

8 (6-inch) flour tortillas

1/4 cup no-fat sour cream

Preheat oven to 475° F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray.

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.

Bake for 12 to 14 minutes or until golden brown.

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

Serves 4 (2 each). Serving size (2 chimichangas)

This came with the recipe: Per serving: 276 Cal, 8g Fat, 2g Fiber Healthy Exchanges: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Opt. Cal. Diabetic: 2 Starch, 1 1/2 Meat, 1 Vegetable

WW Points: 6 pt.

I served it with black beans.

(picture I got online)