Jonas, age 14.
Emily, age 5.
Caleb, age 3.
Do you work outside the home? If so, doing what? Or what did you do before having kids?
Before having my two youngest, I was a Sales Representative for Ryan Homes. Now, my days are filled with caring for the kids and I am enjoying every minute of it.
Where are you from originally?
Do you have any hobbies or passions?
I love to run and workout. I am also into Scrapbooking and am an avid reader.
What’s unique about you or your parenting?
I think my parenting style is unique because I parent each child differently. They don't need the same things; therefore, I don't give them the same things. I am also super organized and it gives the kids a sense of order, I think...or at least, I hope ;)
What is your favorite meal to cook that the whole family loves?
One of our favorites is Mexican Pierogi Lasagna. Recipe is below
What is your favorite children’s book?
I love reading The Pigeon Wants a Hot Dog. My favorite from childhood is The Giving Tree.
What is the best piece of parenting advice you received or give to others.
One of my favorite quotes is "Cleaning the house while your kids are still growing is like shoveling the sidewalk while it's still snowing"
What’s your favorite place locally to take your family?
We love going to the Carnegie Science Center because they have activities for all the ages represented in my family. Jonas loves the Sports Works section. Emily is a big fan of the 4th floor Exploration Station. And Caleb could spend all day checking out the robots. What a fun place to have so close to home!
Mexican Pierogi Lasagna
* 1 pound lean ground beef
* 1.25-ounce package taco seasoning
* 3/4 cup water
* 16-ounce jar salsa
* 2 of the 14.1oz packages of Mrs. T's 4 cheese pierogies
* 1 cup low fat shredded Monterey Jack cheese
* 1 cup low fatshredded mozzarella cheese
* 1 cup crushed tortilla chips
Preheat oven to 350 degrees. Spray a 13- by 9-inch baking dish with olive oil spritzer or Pam. In a large skillet over medium-high heat, cook beef, stirring occasionally, until browned. Stir in taco seasoning and water; cook for 10 minutes; stir in salsa and simmer gently until ready to assemble.
Meanwhile, cook pierogies following package directions; drain well. Spoon half of the beef mixture into the prepared dish; top with half of the pierogies and half of both cheeses; repeat layers. Sprinkle tortilla chips on top.
Cover with aluminum foil. Bake for 15 minutes; remove foil and bake until the mixture bubbles and the topping is light brown, 5 to 10 minutes longer. Serves 8-10.