Mommy Spotlight: Jill Kahrimanian

Name: Jill Kahrimanian

Husband: Ara Kahrimanian

Kids/Ages: Grace (5), Lily (3), Baby K (still cookin)

How long have you been coming to MOPS? Started in September 2010

Favorite thing about being a mommy: The responsibility of teaching a little person about Jesus and seeing them learn to know Him and love Him

Who is your real life hero? My grandma Dorothy, an unbelievably godly woman, who has set an example for our entire family.

What makes you most relaxed? A hot shower after kids are in bed

What makes you most stressed? Grace, when she gets mouthy with me

Favorite thing about being a mom: see above

Hardest thing about being a mom: maintaining patience

If you were a crayon, what color would you be? Electric lime (just picked my favorite shade of green from the girls' crayon wheel)

Favorite coffee beverage: Starbucks Toffee Nut Latte (when I'm not pregnant)

Favorite candy: I have lots, but a few favorites are sour gummies from Disneyland and Sees candy.

Favorite food: Italian, especially anything al forno, that is, baked with cheese on top

Favorite movie: Moonstruck

Favorite hobby: crocheting and home improvement projects

Favorite recipe: Rachel Ray's Mexican Lasagna
Ingredients:
3 Tbs extra virgin olive oil
1 lb ground chicken
2 Tbs chili powder
2 tsp ground cumin
1/2 red onion, chopped
1 (14 oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15oz) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8-inch) spinach flour tortillas, or regular flour tortillas
2 1/2 cups shredded cheddar or pepper jack cheese
2 scallions, finely chopped (sometimes I prefer to top it with sliced olives instead)

Preheat oven to 425 deg

Preheat large skillet over med high heat. Add 2 Tbs olive oil. Add chicken and season with chili powder, cumin, & red onion. Brown the meat 5 min. Add tomatoes and taco sauce. Add black beans and corn. Heat through, 2 to 3 min, then season with salt, to your taste.

Coat a shallow baking dish with remaining oil. Cut tortillas in half to make them easier to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortillas, cheese again. Top with scallions (or olives). Bake lasagna 12 to 15 min until cheese is brown and bubbly.

I often make a double portion of this and keep one in the freezer. Enjoy!