Wednesday, December 29, 2010
So Very Sad
Our laptop has crashed. I can't even tell you how sad I am. I had just uploaded all my Christmas photos on there and my December Daily journaling. I have so much stuff on there. My husband is working on fixing it. For now I will use the computer downstairs but it just isn't the same. I really loved our laptop. I have journaling for scrapbook pages I haven't done yet. I have my stretch the sketch on there. I have photos of all my scrapbook pages from the last year. I have recipes on there. It just makes me sick. I need to find a online backup site and never let this happen again. I am not sure what will become of my December Daily. The holidays got crazy and all I kept up with is pictures. I think I may have even missed some days. Every time I think about it I just get sadder and sadder. Okay no more bringing others down.
Monday, December 13, 2010
Frustrated
I ordered a bunch of photos from Winkflash and I messed up. I somehow did not select my December photos. I was so excited the other day when my photos got here and then I discovered that I only had three photos from December. I don't know what I was doing. Actually I do know what I was doing. I have a small child that talks and talks and talks. I love that she talks so much but at times it makes it hard to concentrate. I am guessing that is what happened. Silly me. I am going to order some more. I just can't wait. I so desperately want to put my December Daily together. I have been keeping up with the journaling and the taking of photos. I just need my photos.
Friday, December 10, 2010
Confessions and a recipe
I must confess that I am a few days behind on my December Daily journaling. I plan on catching up today. I am so excited for my pictures to arrive. Then I will really be able to show something off. Ali's December Daily is just so amazing.
I made this soup the other night. Wow it was good. I got a Cooking Light book from the library because I was getting bored with my cook books. I like Cooking Light recipes. So here it is:
{CHUNKY POTATO-AND-SWISS CHOWDER}
Cooking spray
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
4 cups cubed peeled Yukon gold potato (about 1 ½ pounds)
1 cup cubed carrot (about ½ pound)
1 cup cubed yellow squash
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 cup hot cooked wild rice
1 cup half-and-half
½ cup (2 ounces) shredded Swiss cheese
½ tsp salt
½ tsp black pepper
Freshly chopped parsley (optional)
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic, sauté 3 minutes or until tender. Stir in potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired. Yield: 5 servings (serving size: 1 ½ cups)
CALORIES 302; FAT 9.5g; PROTEIN 12.4g; CARB 43g; FIBER 4.2g; CHOL 28mg; IRON 2.3mg; SODIUM 693mg; CALC 209mg
From: Cooking Light
I also must confess that I misread the recipe when I was making my grocery list so I forgot to get squash. I had some extra potatoes so I just added them instead. It turned out good.
I made this soup the other night. Wow it was good. I got a Cooking Light book from the library because I was getting bored with my cook books. I like Cooking Light recipes. So here it is:
{CHUNKY POTATO-AND-SWISS CHOWDER}
Cooking spray
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
4 cups cubed peeled Yukon gold potato (about 1 ½ pounds)
1 cup cubed carrot (about ½ pound)
1 cup cubed yellow squash
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 cup hot cooked wild rice
1 cup half-and-half
½ cup (2 ounces) shredded Swiss cheese
½ tsp salt
½ tsp black pepper
Freshly chopped parsley (optional)
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic, sauté 3 minutes or until tender. Stir in potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired. Yield: 5 servings (serving size: 1 ½ cups)
CALORIES 302; FAT 9.5g; PROTEIN 12.4g; CARB 43g; FIBER 4.2g; CHOL 28mg; IRON 2.3mg; SODIUM 693mg; CALC 209mg
From: Cooking Light
I also must confess that I misread the recipe when I was making my grocery list so I forgot to get squash. I had some extra potatoes so I just added them instead. It turned out good.
Wednesday, December 8, 2010
December 8
Now to get back to my daughter's birthday party. I will post some pictures of my decorations when I am all done.
Tuesday, December 7, 2010
December 6 & 7
This is a busy week for me. I am throwing a Robot themed Birthday party for my daughter's 4th. I am trying not to leave everything to the last minute so I am doing as much prep before hand as possible. I ordered some photos from Winkflash yesterday so I am super excited to get them and get caught up on the DD. I fancied up my journal cards tonight and will take some pictures to post tomorrow when I have more light. I love this project.
Sunday, December 5, 2010
December 4&5
I am feeling such a strong urge to go get some photo's developed so I can do a bit of my album. I am not sure how long I can hold off. I usually wait till they have a sale or until I have a ton of photos. I have been keeping up with my journaling and I upload my photos every day. I had to tweak my word document a bit. The 3x4 spaces were a bit too big so I cut them down to 2.9x3.9. This works much better. I also printed out a graph paper design on both sides of my cardstock. I have decided to include a bit of my own writing to tell the story of the pictures. My journaling does not always reflect what is going on in each photo.
I found some graph paper in word and printed it out on both sides of some white cardstock
I then printed out the other word document I created on top of the graph paper. I am typing up my journaling in each box. I took a bit of playing to get it how I liked it. I then just cut out my little cards.
Here is what the cards will look like when I am done. I corner rounded them because I love that look. This particular card is too large so I had to fix it. I left a bit of space at the top and bottom on my fixed cards so the corner rounding didn't cut my letters off. I will sew my 4x6 photo sleeve in half so I can slide in my journaling cards and the other decorative 3x4 cards. On the journaling cards that I have fixed the small bit of space that is left at the top and bottom may get a stamp or some kind of embellishment. I will work on this tonight and update you tomorrow, just in case you are patiently waiting.
Friday, December 3, 2010
December Daily-Dec 2 & 3
I continue to keep up with the journaling. I am also taking pictures of things that I don't usually take pictures of. I am also trying to remember not to focus too much on the getting it all down and focus on the living it. It is such a magical time for my daughter right now.
Thursday, December 2, 2010
December Daily-Day One
I do have some photos to upload but Abi has the camera right now. She loves taking pictures. I sure am glad we got her her own camera for her birthday. I even have a file for just her photos. Some of them are so cute. I will one day print them out and scrap them. One day. Just like all the other things I am going to do one day.
So for December 1st I have done my journaling. I formatted a word document with 6-3x4 squares. I journaled about yesterday and started today. So far I have filled up 5 squares. I also wrote out our December Wish List.
December Wish List:
○ gingerbread houses
○ decorate cookies
○ see Santa at the mall
○ see Santa at the tree lighting
○ see Santa come by the house
○ wrap presents
○ Chuck’s party
○ Larson family get together
○ take Christmas photos on Christmas day
○ watch a whole bunch of Christmas movies
○ go to Lewiston to see the Christmas lights
○ make a snowman
○ make an igloo
○ try to make gingerbread cookies
○ fondue on Christmas Eve
I plan on downloading my photos and then planning my December 1st page or pages. I will print out my journaling once I have filled all 6 of my squares. I am also keeping a lined journal handy so I can jot down things that I think of during the day. I love this project.
So for December 1st I have done my journaling. I formatted a word document with 6-3x4 squares. I journaled about yesterday and started today. So far I have filled up 5 squares. I also wrote out our December Wish List.
December Wish List:
○ gingerbread houses
○ decorate cookies
○ see Santa at the mall
○ see Santa at the tree lighting
○ see Santa come by the house
○ wrap presents
○ Chuck’s party
○ Larson family get together
○ take Christmas photos on Christmas day
○ watch a whole bunch of Christmas movies
○ go to Lewiston to see the Christmas lights
○ make a snowman
○ make an igloo
○ try to make gingerbread cookies
○ fondue on Christmas Eve
I plan on downloading my photos and then planning my December 1st page or pages. I will print out my journaling once I have filled all 6 of my squares. I am also keeping a lined journal handy so I can jot down things that I think of during the day. I love this project.
Tuesday, November 30, 2010
December Daily
Bad Bad Blogger.
Monday, November 15, 2010
Check this out!!!!!
Wednesday, November 10, 2010
I DID NOT SCRAP LIFT THESE
One craft I could get into in quilting. I refuse to get into another craft. I can't afford it and I don't have the time. So here is a good option. I just quilted on my page. I just cut down the pictures and then pieced it all together. I frayed the edges of my paper then sewed each piece down. I also sanded the edges of my photos. I used glossy accents on some of the words and picket fence on the others.
I wrote my journalling in pencil then wrote over in pen. Can you tell the difference between the writing at the top and the writing on the bottom? I always have the overwhelming urge to put little lines on my letters. I think it looks better. What do you think? I guess it doesn't matter because the journalling on top looks better to me. It is a bit of work especially when I have this much journaling
Thanks for dropping in.
So much talent out there
I was just blog surfing. It is incredible how many talented people there are out there. It is overwhelming.
Well I haven't kept up with my recipe a day. I guess I just wasn't ready. I have a few recipes to post and some pages and cards that I did for Paper Pals. I know I have already posted them on the Paper Pals Design Team blog but I want to put them on here too. Is that okay? Good.
Let's do the recipes first.
{RED CHILE-CHEESE ENCHILADAS}
¾ cup fat-free cottage cheese
2/3 cup (2 ½ ounces) shredded Monterey Jack cheese
2 tbsp finely chopped onion
1/8 tsp salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
½ cup (2 ounces) shredded reduced fat extrasharp cheddar cheese
Preheat oven to 400 degrees. Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well. Spread ¼ cup Red Chile Sauce in bottom of an 8 x 8 inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread ½ cup cottage cheese mixture evenly over tortillas; top with ½ cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and ½ cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining ¾ cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400 degrees for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.
CALORIES 162; FAT 5.4g; PROTEIN 8.8g; CARB 20.1g; FIBER 2.1g; CHOL 14mg; IRON 0.6mg; SODIUM 30.5mg; CALC 201mg
From: Cooking Light
{GARLIC-HERB MASHED POTATOES}
1 pound Yukon gold potatoes
¼ cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
½ cup fat-free milk
¼ tsp salt
¼ tsp black pepper
Scrub potatoes; prick several times with a small knife. Place on a microwave-safe platter. Microwave at HIGH 6 minutes or until tender. Mash potatoes with a potato masher. Add cheese and remaining ingredients, and mash to desired consistency. Yield: 4 servings (serving size: ½ cup) 2 points
From: Weight Watchers
Well I haven't kept up with my recipe a day. I guess I just wasn't ready. I have a few recipes to post and some pages and cards that I did for Paper Pals. I know I have already posted them on the Paper Pals Design Team blog but I want to put them on here too. Is that okay? Good.
Let's do the recipes first.
{RED CHILE-CHEESE ENCHILADAS}
¾ cup fat-free cottage cheese
2/3 cup (2 ½ ounces) shredded Monterey Jack cheese
2 tbsp finely chopped onion
1/8 tsp salt
2 cups Red Chile Sauce
Cooking spray
12 (6-inch) corn tortillas
½ cup (2 ounces) shredded reduced fat extrasharp cheddar cheese
Preheat oven to 400 degrees. Place cottage cheese in a food processor; process 1 minute or until smooth. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well. Spread ¼ cup Red Chile Sauce in bottom of an 8 x 8 inch baking dish coated with cooking spray. Arrange 4 tortillas over sauce, overlapping slightly. Spread ½ cup cottage cheese mixture evenly over tortillas; top with ½ cup Red Chile Sauce. Repeat the layers once with 4 tortillas, remaining cottage cheese mixture, and ½ cup Red Chile Sauce. Arrange remaining 4 tortillas over sauce, overlapping slightly; spoon remaining ¾ cup Red Chile Sauce over tortillas. Sprinkle evenly with cheddar cheese. Cover and bake at 400 degrees for 10 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Cut into 8 squares.
CALORIES 162; FAT 5.4g; PROTEIN 8.8g; CARB 20.1g; FIBER 2.1g; CHOL 14mg; IRON 0.6mg; SODIUM 30.5mg; CALC 201mg
From: Cooking Light
{GARLIC-HERB MASHED POTATOES}
1 pound Yukon gold potatoes
¼ cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
½ cup fat-free milk
¼ tsp salt
¼ tsp black pepper
Scrub potatoes; prick several times with a small knife. Place on a microwave-safe platter. Microwave at HIGH 6 minutes or until tender. Mash potatoes with a potato masher. Add cheese and remaining ingredients, and mash to desired consistency. Yield: 4 servings (serving size: ½ cup) 2 points
From: Weight Watchers
Friday, November 5, 2010
Starting on the recipe a day again-ahhhhhhhhh!!!!
{OLD-FASHIONED CHICKEN POT PIE}
2 serving’s butter-flavor cooking spray
1 tsp butter
1 small onion, chopped
2 cups mushrooms, sliced
¼ tsp paprika
1 tube reduced fat crescent rolls dough, unroll 4 rolls
¼ tsp dried thyme, crushed
½ tsp salt, or more to taste
¼ tsp black pepper
2 cups frozen mixed vegetables
1 cup chicken broth
3 cups chopped cooked chicken breast
2 tbsp all-purpose flour
½ cup fat-free evaporated milk, divided
Preheat oven to 375 degrees F. Coat a 10-inch round shallow baking dish with cooking spray. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 min. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 min. In a small cup, combine flour and ¼ cup of the evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 min. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border with a hole in the middle. Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
5 points per serving
From: Weight Watchers
I really liked this one. I had never made chicken pot pie before I made this one. I don't use many frozen vegetables. When it asks for them I will just get the fresh stuff. I only like the taste of frozen peas and spinach. Everything else taste frozen to me. We all have to have our quirks.
2 serving’s butter-flavor cooking spray
1 tsp butter
1 small onion, chopped
2 cups mushrooms, sliced
¼ tsp paprika
1 tube reduced fat crescent rolls dough, unroll 4 rolls
¼ tsp dried thyme, crushed
½ tsp salt, or more to taste
¼ tsp black pepper
2 cups frozen mixed vegetables
1 cup chicken broth
3 cups chopped cooked chicken breast
2 tbsp all-purpose flour
½ cup fat-free evaporated milk, divided
Preheat oven to 375 degrees F. Coat a 10-inch round shallow baking dish with cooking spray. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 min. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 min. In a small cup, combine flour and ¼ cup of the evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 min. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border with a hole in the middle. Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
5 points per serving
From: Weight Watchers
I really liked this one. I had never made chicken pot pie before I made this one. I don't use many frozen vegetables. When it asks for them I will just get the fresh stuff. I only like the taste of frozen peas and spinach. Everything else taste frozen to me. We all have to have our quirks.
Spooky Pages
Wednesday, November 3, 2010
I'm back
I haven't posted for a while. I need to get back into the recipe posting. I do have a few scrapbook pages to post. I had a scrap night last night with a friend but I really dislike the page I started and I am going to redo it. So please excuse me for my little break.
Saturday, October 9, 2010
Roasted Veggies
{ROASTED VEGETABLES}
5 large carrots, sliced into fries
3 sweet potatoes, sliced into fries
2 red bell peppers, quartered
3 cloves garlic, peeled
1 tsp oregano
½ tsp each salt and pepper
2 tbsp olive oil
Position racks in top and bottom thirds of oven. Preheat to 450 degrees. Place two large rimmed baking sheets in oven while preheating. Place all ingredients in a large bowl and toss until vegetables are evenly coated with oil. Remove baking sheets from oven and tumble vegetables onto sheets and spread out. Roast 25 to 35 minutes, switching trays half way through roasting.
Makes 6 servings
From: Low-Glycemic Meals in Minutes by Laura Kalina & Cheryl Christian
Note: I have made with 1-2 tbsp of pesto mixed in with the vegetables and some parmesan cheese sprinkled on top before baking.
I made this last night along with the fettucine. I believe I already posted this recipe. Good stuff.
5 large carrots, sliced into fries
3 sweet potatoes, sliced into fries
2 red bell peppers, quartered
3 cloves garlic, peeled
1 tsp oregano
½ tsp each salt and pepper
2 tbsp olive oil
Position racks in top and bottom thirds of oven. Preheat to 450 degrees. Place two large rimmed baking sheets in oven while preheating. Place all ingredients in a large bowl and toss until vegetables are evenly coated with oil. Remove baking sheets from oven and tumble vegetables onto sheets and spread out. Roast 25 to 35 minutes, switching trays half way through roasting.
Makes 6 servings
From: Low-Glycemic Meals in Minutes by Laura Kalina & Cheryl Christian
Note: I have made with 1-2 tbsp of pesto mixed in with the vegetables and some parmesan cheese sprinkled on top before baking.
I made this last night along with the fettucine. I believe I already posted this recipe. Good stuff.
Friday, October 8, 2010
This one is in the oven right now
{ZUCCHINI LOAF}
2 eggs
½ cup oil
1 cup sugar
1 cup grated zucchini
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
Beat eggs till frothy. Beat in oil and sugar. Add zucchini. Stir in vanilla. In a separate bowl add 5 remaining dry ingredients and stir well. Pour dry mix into wet mix. Mix well. Bake in 350 degree oven for 50 to 60 minutes.
From: Mom
My daughter and I just made a double batch of these. So yummy. Could it have to do with the 1 cup of sugar? My neighbour grows zucchini but does not eat it. What is up with that? Is she trying to be like Weezer on Steel Magnolias? She gave me a bunch of zucchini a while ago so I just ground it up in my little food chopper. (I love my food chopper.) I froze it in little 1/2 cup containers and just take a couple out when I want to make a loaf. I do it mostly because my daughter loves to help me bake or cook. She always wants to help.
2 eggs
½ cup oil
1 cup sugar
1 cup grated zucchini
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
Beat eggs till frothy. Beat in oil and sugar. Add zucchini. Stir in vanilla. In a separate bowl add 5 remaining dry ingredients and stir well. Pour dry mix into wet mix. Mix well. Bake in 350 degree oven for 50 to 60 minutes.
From: Mom
My daughter and I just made a double batch of these. So yummy. Could it have to do with the 1 cup of sugar? My neighbour grows zucchini but does not eat it. What is up with that? Is she trying to be like Weezer on Steel Magnolias? She gave me a bunch of zucchini a while ago so I just ground it up in my little food chopper. (I love my food chopper.) I froze it in little 1/2 cup containers and just take a couple out when I want to make a loaf. I do it mostly because my daughter loves to help me bake or cook. She always wants to help.
December Daily and yummy salad
{ALMOND-CRUSTED CHICKEN TENDER SALAD}
Dressing ingredients
¼ cup Kikkoman Teriyaki Marinade & Sauce
¼ cup olive oil
2 tbsp honey
2 tbsp vinegar
1 tsp freshly grated orange peel
Salad ingredients
1 lb chicken breast tenders
Freshly ground black pepper
1 egg
1 tbsp Kikkoman Teriyaki Marinade & Sauce
½ cup all purpose flour
½ cup Kikkoman Panko Bread Crumbs
½ cup smoked almonds, finely chopped
2-3 tbsp vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments
Orange-teriyaki-honey dressing
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
Chicken salad
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.
Serves 4.
From: Kikkoman
I made this last night. Thursday is our salad night and I was getting so bored of our regular salad so I thought I would try this. It was so good. My husband really liked the chicken. I cooked my chicken in the oven at 350 degrees for about 45 minutes because it was not completely thawed and because I don't like cooking in hot oil because of the spray and mess. I also used Romaine lettuce because we use to eat the spring mix all the time and I just got tired of it. It turned out really well and I will make it again. I was not sure about the orange segments because I am an apple not an orange person but it was good.
Ali Edwards has already done her December Daily. Should I start mine too? I have to come up with a plan. I missed a few days of taking pictures last year. December is my favorite time of year because of Christmas. I don't want to miss out on the documentation of it this year. We are celebrating Canadian Thanksgiving on Monday and I have already got out my Christmas Cd's because I am starting right after Thanksgiving. It is not too early. I love Christmas and want to spread it out as much as I can.
Dressing ingredients
¼ cup Kikkoman Teriyaki Marinade & Sauce
¼ cup olive oil
2 tbsp honey
2 tbsp vinegar
1 tsp freshly grated orange peel
Salad ingredients
1 lb chicken breast tenders
Freshly ground black pepper
1 egg
1 tbsp Kikkoman Teriyaki Marinade & Sauce
½ cup all purpose flour
½ cup Kikkoman Panko Bread Crumbs
½ cup smoked almonds, finely chopped
2-3 tbsp vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments
Orange-teriyaki-honey dressing
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
Chicken salad
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.
Serves 4.
From: Kikkoman
I made this last night. Thursday is our salad night and I was getting so bored of our regular salad so I thought I would try this. It was so good. My husband really liked the chicken. I cooked my chicken in the oven at 350 degrees for about 45 minutes because it was not completely thawed and because I don't like cooking in hot oil because of the spray and mess. I also used Romaine lettuce because we use to eat the spring mix all the time and I just got tired of it. It turned out really well and I will make it again. I was not sure about the orange segments because I am an apple not an orange person but it was good.
Ali Edwards has already done her December Daily. Should I start mine too? I have to come up with a plan. I missed a few days of taking pictures last year. December is my favorite time of year because of Christmas. I don't want to miss out on the documentation of it this year. We are celebrating Canadian Thanksgiving on Monday and I have already got out my Christmas Cd's because I am starting right after Thanksgiving. It is not too early. I love Christmas and want to spread it out as much as I can.
Thursday, October 7, 2010
ALFREDO LIGHT
{ALFREDO LIGHT}
1 onion, chopped
1 clove garlic, minced
2 tsp vegetable oil
2 cups skim milk
1 cup chicken broth
3 tbsp flour
½ tsp salt
¼ tsp pepper
½ cup grated Parmesan cheese
16 oz dry fettuccine pasta
I n a medium saucepan, heat oil over medium heat. Add onions and garlic, and sauté until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Continue cooking until the past is al dente. Drain the pasta and transfer to a large bowl. Toss with sauce. Serve
From Winco Foods
This one is a great tasting light recipe. I really do prefer this over the super creamy fat filled alfredo sauces.
1 onion, chopped
1 clove garlic, minced
2 tsp vegetable oil
2 cups skim milk
1 cup chicken broth
3 tbsp flour
½ tsp salt
¼ tsp pepper
½ cup grated Parmesan cheese
16 oz dry fettuccine pasta
I n a medium saucepan, heat oil over medium heat. Add onions and garlic, and sauté until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Continue cooking until the past is al dente. Drain the pasta and transfer to a large bowl. Toss with sauce. Serve
From Winco Foods
This one is a great tasting light recipe. I really do prefer this over the super creamy fat filled alfredo sauces.
Wednesday, October 6, 2010
Oops forgot about yesterday
{QUICHE}
1 store-bought pie crust
½ cup chopped onion
1 package of frozen chopped spinach
3 eggs
1 cup milk
1 ½ cups of shredded mozzarella cheese
Salt and pepper
3 strips of bacon chopped up
Sauté onion until transparent. Squeeze out excess moisture from spinach. In a bowl, beat eggs. Add milk, cheese, onion, spinach, bacon, salt and pepper. Prick the bottom of the pie crust several times with a fork. Put in the oven at 350 degrees until it becomes a really pale brown. Put the egg mixture in the pie crust. Bake at 350 degrees for 30-40 minutes. Swing the dish and if the egg mixture looks fixed, it’s done.
From: Fumika
One of the mom's from my Mom's group gave me this recipe a long time ago. I finally made it last night and I think it may be one of my new favorites. It was super easy to make and good. She had made it for a baby shower and didn't have the bacon in it. It was good without the bacon if you want a vegetarian option. Sorry about yesterday. I totally blanked. It was kind of a busy day yesterday. My mom is coming on Friday and then I am going up to Canada for a while so my daily recipes will probably not be so daily. I had a craft night last night with some of the girls and I worked on my Project Life. I just have to do some journalling and then I am caught up again on all the pictures I have for 2010.
1 store-bought pie crust
½ cup chopped onion
1 package of frozen chopped spinach
3 eggs
1 cup milk
1 ½ cups of shredded mozzarella cheese
Salt and pepper
3 strips of bacon chopped up
Sauté onion until transparent. Squeeze out excess moisture from spinach. In a bowl, beat eggs. Add milk, cheese, onion, spinach, bacon, salt and pepper. Prick the bottom of the pie crust several times with a fork. Put in the oven at 350 degrees until it becomes a really pale brown. Put the egg mixture in the pie crust. Bake at 350 degrees for 30-40 minutes. Swing the dish and if the egg mixture looks fixed, it’s done.
From: Fumika
One of the mom's from my Mom's group gave me this recipe a long time ago. I finally made it last night and I think it may be one of my new favorites. It was super easy to make and good. She had made it for a baby shower and didn't have the bacon in it. It was good without the bacon if you want a vegetarian option. Sorry about yesterday. I totally blanked. It was kind of a busy day yesterday. My mom is coming on Friday and then I am going up to Canada for a while so my daily recipes will probably not be so daily. I had a craft night last night with some of the girls and I worked on my Project Life. I just have to do some journalling and then I am caught up again on all the pictures I have for 2010.
Monday, October 4, 2010
Yesterday's and Today's Recipe
{CHICKEN ENCHILADAS}
1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tbsp extra-virgin olive oil
1 onion, halved, cut into ¼-inch slices
2 green or red bell peppers, seeded and cut into ¼-inch strips
Enchilada sauce
12 corn tortillas (6 inch)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)
Pepper and Tomato Salsa
Sour Cream
Place chicken in a large pot and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside. Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside. When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
Serves 6 to 8 people
From: Martha Stewart
I have only made this once. I used some precooked chicken and enchilada sauce from a can. I have not tried to make the sauce myself.
{ZUCCHINI PIE}
2 tsp olive oil
1 pound (about 2 or 3) green zucchini, cut into ½-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp coarse salt
½ tsp freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into ½-inch pieces
½ cup freshly chopped dill
¼ cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled
Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove form hat; transfer to a large bowl; set aside. Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, ½ teaspoon marjoram, ½ teaspoon salt and ¼ teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 ½ inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Serves 6
PER SERVING: 146 CALORIES, 8 G FAT, 186 MG CHOLESTEROL, 8 G CARBOHYDRATE, 336 MG SODIUM, 12 G PROTEIN, 1 G FIBER
From: Cooking Light
I have also only made this once. It was a lot of prep but it was yummy. I believe at the time I could not find yellow zucchini so I just used all green.
1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tbsp extra-virgin olive oil
1 onion, halved, cut into ¼-inch slices
2 green or red bell peppers, seeded and cut into ¼-inch strips
Enchilada sauce
12 corn tortillas (6 inch)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)
Pepper and Tomato Salsa
Sour Cream
Place chicken in a large pot and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside. Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside. When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
Serves 6 to 8 people
From: Martha Stewart
I have only made this once. I used some precooked chicken and enchilada sauce from a can. I have not tried to make the sauce myself.
{ZUCCHINI PIE}
2 tsp olive oil
1 pound (about 2 or 3) green zucchini, cut into ½-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp coarse salt
½ tsp freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into ½-inch pieces
½ cup freshly chopped dill
¼ cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled
Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove form hat; transfer to a large bowl; set aside. Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, ½ teaspoon marjoram, ½ teaspoon salt and ¼ teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 ½ inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Serves 6
PER SERVING: 146 CALORIES, 8 G FAT, 186 MG CHOLESTEROL, 8 G CARBOHYDRATE, 336 MG SODIUM, 12 G PROTEIN, 1 G FIBER
From: Cooking Light
I have also only made this once. It was a lot of prep but it was yummy. I believe at the time I could not find yellow zucchini so I just used all green.
Saturday, October 2, 2010
TEX-MEX CHICKEN SOUP
{TEX-MEX CHICKEN SOUP}
3 cups chopped skinless, boneless rotisserie chicken breast
1 (15.5-ounce) can great Northern beans, rinsed and drained
1 (16-ounce) container refrigerated fresh salsa
3 cups fat-free, less-sodium chicken broth
1 tsp ground cumin
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally.
Yield: 6 servings (serving size: 1 1/3 cups)
Points value: 3
Prep: 3 minutes Cook: 13 minutes
Per serving: CAL 180; FAT 3.2g; PRO 25.3g; CARB 11.7g; FIB 3.5g; CHOL 60mg; IRON 2.3mg; SOD 923mg; CALC 78mg
From: Weight Watchers
Super fast and easy recipe. My step-son likes this one. That is always a plus.
3 cups chopped skinless, boneless rotisserie chicken breast
1 (15.5-ounce) can great Northern beans, rinsed and drained
1 (16-ounce) container refrigerated fresh salsa
3 cups fat-free, less-sodium chicken broth
1 tsp ground cumin
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally.
Yield: 6 servings (serving size: 1 1/3 cups)
Points value: 3
Prep: 3 minutes Cook: 13 minutes
Per serving: CAL 180; FAT 3.2g; PRO 25.3g; CARB 11.7g; FIB 3.5g; CHOL 60mg; IRON 2.3mg; SOD 923mg; CALC 78mg
From: Weight Watchers
Super fast and easy recipe. My step-son likes this one. That is always a plus.
Friday, October 1, 2010
PARTY HO RS D'OEUVRES
{PARTY HO RS D’OEUVRES}
6 tbsp margarine or butter
1 small onion, minced
1 10 ounce package frozen chopped spinach, thawed
¼ pound fontina cheese, shredded
1 6 1/8 to 6 ½ ounce can tuna in oil, drained
1 3 ounce package cream cheese
¼ tsp pepper
1 large egg
9 sheets phyllo
About 2 hours before serving or early in day: In 2 quart saucepan over medium heat, in 1 tbsp margarine, cook onion until tender. Remove from heat. Squeeze spinach dry; stir in with fontina, tuna, cream cheese, pepper and egg. Cut tack of phyllo, (each sheet about 16 ½ by 11 ½) length-wise into 5 strips. Place strips on waxed paper; cover with damp paper towels. Melt remaining margarine. Brush 1 strip phyllo lightly with margarine. Place 1 heaping teaspoon spinach filling at end of strip. Fold one corner of strip diagonally over filling, forming a right angle. Continue folding. Place, seam-side down, in jelly-roll pan; brush with margarine. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425 degrees F. Bake 15 minutes or until golden. Makes 45 ho rs d’oeuvres. About 50 calories, 3 g fat, 10 mg cholesterol, 75 mg sodium.
To freeze up to 1 month: Freeze unbaked pastries in jelly-roll pan, then store in freezer in covered container with waxed paper between layers. Bake frozen pastries 20 min in 425 degree F preheated oven.
From: unknown source
I haven't made these in a really long time. They are a lot of work but they are very good. I have never found fontina cheese. I just use feta instead.
6 tbsp margarine or butter
1 small onion, minced
1 10 ounce package frozen chopped spinach, thawed
¼ pound fontina cheese, shredded
1 6 1/8 to 6 ½ ounce can tuna in oil, drained
1 3 ounce package cream cheese
¼ tsp pepper
1 large egg
9 sheets phyllo
About 2 hours before serving or early in day: In 2 quart saucepan over medium heat, in 1 tbsp margarine, cook onion until tender. Remove from heat. Squeeze spinach dry; stir in with fontina, tuna, cream cheese, pepper and egg. Cut tack of phyllo, (each sheet about 16 ½ by 11 ½) length-wise into 5 strips. Place strips on waxed paper; cover with damp paper towels. Melt remaining margarine. Brush 1 strip phyllo lightly with margarine. Place 1 heaping teaspoon spinach filling at end of strip. Fold one corner of strip diagonally over filling, forming a right angle. Continue folding. Place, seam-side down, in jelly-roll pan; brush with margarine. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425 degrees F. Bake 15 minutes or until golden. Makes 45 ho rs d’oeuvres. About 50 calories, 3 g fat, 10 mg cholesterol, 75 mg sodium.
To freeze up to 1 month: Freeze unbaked pastries in jelly-roll pan, then store in freezer in covered container with waxed paper between layers. Bake frozen pastries 20 min in 425 degree F preheated oven.
From: unknown source
I haven't made these in a really long time. They are a lot of work but they are very good. I have never found fontina cheese. I just use feta instead.
Thursday, September 30, 2010
Will the recipes ever end?
{BRUSHETTA}
1 baguette, split lengthwise
1/3 cup Italian dressing
3 tomatoes, seeded, chopped
1 green onion, sliced
½ cup Parmesan cheese
Dried basil to taste
Heat broiler. With cut side up, toast bread lightly under broiler. Combine dressing, tomatoes and onion; spoon over toasted bread; sprinkle with cheese and basil. Broil 2-3 minutes until heated through. Cut into 5cm slices. Makes 20 slices.
From: Mom
This is a fast simple one. I believe it may be a Kraft recipe. I am thinking that people are getting tired of recipes. I guess I need to get busy and do some scrap pages. I am enjoying the fact that I am getting my recipes typed out but perhaps I am boring my huge blog audience.
1 baguette, split lengthwise
1/3 cup Italian dressing
3 tomatoes, seeded, chopped
1 green onion, sliced
½ cup Parmesan cheese
Dried basil to taste
Heat broiler. With cut side up, toast bread lightly under broiler. Combine dressing, tomatoes and onion; spoon over toasted bread; sprinkle with cheese and basil. Broil 2-3 minutes until heated through. Cut into 5cm slices. Makes 20 slices.
From: Mom
This is a fast simple one. I believe it may be a Kraft recipe. I am thinking that people are getting tired of recipes. I guess I need to get busy and do some scrap pages. I am enjoying the fact that I am getting my recipes typed out but perhaps I am boring my huge blog audience.
Wednesday, September 29, 2010
Recipe
{CARRIE’S WONDERFUL SPRING SALAD}
Romaine lettuce
Shredded parmesan
Candied walnuts
Dried cranberries
1 apple
1 pear
Dressing
½ cup sugar
1/3 cup lemon juice
2 tsp chopped onion
1 tsp Dijon mustard
½ tsp salt
2/3 cup oil
1 tbsp poppy seeds
Add all the dressing ingredients together, except oil and poppy seed in a blender. Slowly add oil then poppy seeds. Toss over salad.
From: Dayla Bergh
This is my all time favorite salad. My wonderful friend Dayla brought it over for us shortly after we had Abi. That is one of the best gifts ever when someone brings you a meal after you have had a baby. I have made this salad many many times. I love it. The dressing will keep in the fridge but the whole salad mixed together just becomes a big mess if you try and save it.
Romaine lettuce
Shredded parmesan
Candied walnuts
Dried cranberries
1 apple
1 pear
Dressing
½ cup sugar
1/3 cup lemon juice
2 tsp chopped onion
1 tsp Dijon mustard
½ tsp salt
2/3 cup oil
1 tbsp poppy seeds
Add all the dressing ingredients together, except oil and poppy seed in a blender. Slowly add oil then poppy seeds. Toss over salad.
From: Dayla Bergh
This is my all time favorite salad. My wonderful friend Dayla brought it over for us shortly after we had Abi. That is one of the best gifts ever when someone brings you a meal after you have had a baby. I have made this salad many many times. I love it. The dressing will keep in the fridge but the whole salad mixed together just becomes a big mess if you try and save it.
Tuesday, September 28, 2010
Why am I doing this?
I decided to type out all my recipes so I can hand them down to my daughter and also to make it easier for when people ask for the recipe. What I need to do is start taking pictures of the food. Lately I have been using a lot of recipes out of this cookbook my Mom lent me. It is called Eat, Shrink and Be Merry by Janet and Greta Podleski. I am going to put one on here today that I made last night. I thought it was really good. It also took me a while to make so we didn't end up eating till 7pm when we usually eat at 5:30pm. So my hunger probably helped but I also believe it is just a good one.
{MEXICAN LASAGNA}
1 ½ lbs extra-lean ground chicken
1 cup each diced red onions and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
½ cup frozen or canned corn
1 ½ tsp chili powder
1 tsp cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
¼ tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 ½ cups packed shredded light old (sharp) cheddar cheese
¼ cup chopped green onions
1 cup light sour cream
Preheat oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray and set aside. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as its cooking. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with ½ the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by ½ the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Makes 8 servings
PER SERVING
CAL 319; TOTAL FAT 7.9g; SATURATED FAT 3.7g; PROTEIN 31g; CARBOHYDRATE 30g; FIBER 5.5g; CHOLESTEROL 73mg; SODIUM 749mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
I of course used ground turkey. I use ground turkey for a lot of recipes. I also added a bit more cheese than called for. I know it is suppose to be a healthy recipe but come on people now. I love cheese. I think I could probably be a vegetarian but I would really not be able to handle being a vegan. I need my cheese. Since I didn't add my recipe from yesterday I will add that too.
{PIZZA DOUGH}
1 cup all-purpose flour
½ cup whole wheat flour
2 tbsp flax meal or ground flaxseed
1 envelope (2 ¼ tsp) Fleischmann’s quick-rising yeast
½ tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp liquid honey
Olive oil cooking spray
1 tbsp cornmeal
In a medium bowl, combine both flours, flax meal, yeast, and salt. Mix well. Measure warm water in measuring cup, and then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray another medium bowl with olive oil spray and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch pizza pan with olive oil spray and dust with cornmeal. When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12-inch circle. Transfer dough to prepared pizza pan. You can top it with your favorite toppings at this point and bake in a 425 degree F oven for about 15 minutes. Or, prick crust in several places with a fork and bake untopped for 6 minutes. Remove crust from oven, top with your favorite sauce and toppings, then slide pizza directly onto middle oven rack and bake for an additional 8 to 10 minutes.
Makes 1 12 inch pizza crust
PER SERVING (1/8 CRUST)
CAL 122; TOTAL FAT 2.8g; SATURATED FAT 0.3g; PROTEIN 4g; CARBOHYDRATE 21g; FIBER 2.6g; CHOLESTEROL 0mg; SODIUM 148mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
Also from the same cookbook. This is a soft pizza dough and it is healthy.
Are you getting tired of my recipes yet? Are you wondering if I scrap book anymore? I got some recent pictures from Winkflash the other day that I need to catch up on with my Project Life. I am so excited for her new designs and all the new goodies she is going to have. Yippee
{MEXICAN LASAGNA}
1 ½ lbs extra-lean ground chicken
1 cup each diced red onions and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
½ cup frozen or canned corn
1 ½ tsp chili powder
1 tsp cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
¼ tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 ½ cups packed shredded light old (sharp) cheddar cheese
¼ cup chopped green onions
1 cup light sour cream
Preheat oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray and set aside. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as its cooking. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with ½ the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by ½ the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Makes 8 servings
PER SERVING
CAL 319; TOTAL FAT 7.9g; SATURATED FAT 3.7g; PROTEIN 31g; CARBOHYDRATE 30g; FIBER 5.5g; CHOLESTEROL 73mg; SODIUM 749mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
I of course used ground turkey. I use ground turkey for a lot of recipes. I also added a bit more cheese than called for. I know it is suppose to be a healthy recipe but come on people now. I love cheese. I think I could probably be a vegetarian but I would really not be able to handle being a vegan. I need my cheese. Since I didn't add my recipe from yesterday I will add that too.
{PIZZA DOUGH}
1 cup all-purpose flour
½ cup whole wheat flour
2 tbsp flax meal or ground flaxseed
1 envelope (2 ¼ tsp) Fleischmann’s quick-rising yeast
½ tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp liquid honey
Olive oil cooking spray
1 tbsp cornmeal
In a medium bowl, combine both flours, flax meal, yeast, and salt. Mix well. Measure warm water in measuring cup, and then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray another medium bowl with olive oil spray and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch pizza pan with olive oil spray and dust with cornmeal. When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12-inch circle. Transfer dough to prepared pizza pan. You can top it with your favorite toppings at this point and bake in a 425 degree F oven for about 15 minutes. Or, prick crust in several places with a fork and bake untopped for 6 minutes. Remove crust from oven, top with your favorite sauce and toppings, then slide pizza directly onto middle oven rack and bake for an additional 8 to 10 minutes.
Makes 1 12 inch pizza crust
PER SERVING (1/8 CRUST)
CAL 122; TOTAL FAT 2.8g; SATURATED FAT 0.3g; PROTEIN 4g; CARBOHYDRATE 21g; FIBER 2.6g; CHOLESTEROL 0mg; SODIUM 148mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
Also from the same cookbook. This is a soft pizza dough and it is healthy.
Are you getting tired of my recipes yet? Are you wondering if I scrap book anymore? I got some recent pictures from Winkflash the other day that I need to catch up on with my Project Life. I am so excited for her new designs and all the new goodies she is going to have. Yippee
Sunday, September 26, 2010
Recipe of the day
{WAFFLES}
Blend of sift together
1 ½ cups pre-sifted flour
2 tbsp sugar
3 tsp baking powder
½ tsp salt
Combine
2 beaten eggs
1 ½ cups milk
¼ cup melted butter or margarine
Add liquids to dry ingredients. Beat just until smooth. Heat waffle iron as directed by the manufacturer. Pour batter into hot waffle iron. (About 1 cup of batter for a 9” square iron, and ½ cup for a 7” round iron.) Bake until the waffle stops steaming. Serve hot, with butter and syrup.
Yield: 3-9”waffles or 6-7” waffles.
From: Purity Cookbook
This recipe is from a Canadian cookbook first published in the 60s. Our waffle iron beeps when the waffles are done so I don't have to watch them. We had these this morning. I usually add a tsp of vanilla to the mix. I like these much better than the mixes you buy in the store.
Blend of sift together
1 ½ cups pre-sifted flour
2 tbsp sugar
3 tsp baking powder
½ tsp salt
Combine
2 beaten eggs
1 ½ cups milk
¼ cup melted butter or margarine
Add liquids to dry ingredients. Beat just until smooth. Heat waffle iron as directed by the manufacturer. Pour batter into hot waffle iron. (About 1 cup of batter for a 9” square iron, and ½ cup for a 7” round iron.) Bake until the waffle stops steaming. Serve hot, with butter and syrup.
Yield: 3-9”waffles or 6-7” waffles.
From: Purity Cookbook
This recipe is from a Canadian cookbook first published in the 60s. Our waffle iron beeps when the waffles are done so I don't have to watch them. We had these this morning. I usually add a tsp of vanilla to the mix. I like these much better than the mixes you buy in the store.
Saturday, September 25, 2010
Recipe of the day
{KEN’S SPICY CURRY CHICKEN}
2 (14 ounce) cans coconut milk
2 tbsp green curry paste (I use 1 tbsp)
2/3 cup chicken broth
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, cut into 1 inch pieces
3 boneless skinless chicken breasts cut into 1 inch pieces
3 tbsp fish sauce
¼ cup chopped fresh basil
Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 min. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Serves 6
From: all recipes.com
I haven't made this one in a while. It is a great one pot meal. I only use half of the curry paste because I am a wimp when it comes to hot stuff. You can use light coconut milk but it turns out runny and just not as rich of course.
2 (14 ounce) cans coconut milk
2 tbsp green curry paste (I use 1 tbsp)
2/3 cup chicken broth
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, cut into 1 inch pieces
3 boneless skinless chicken breasts cut into 1 inch pieces
3 tbsp fish sauce
¼ cup chopped fresh basil
Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 min. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Serves 6
From: all recipes.com
I haven't made this one in a while. It is a great one pot meal. I only use half of the curry paste because I am a wimp when it comes to hot stuff. You can use light coconut milk but it turns out runny and just not as rich of course.
Friday, September 24, 2010
Recipe of the day
{BEST EVER MEAT LOAF}
2 eggs
2 tsp salt
¼ tsp pepper
3 slices bread crumbs
1 onion shredded
½ cup grated cheese
1 ½ lb ground beef
Topping
¼ cup brown sugar
¼ cup ketchup
1 tbsp mustard
Mix together with the exception of topping. Bake for 1 hour at 350 degrees. Bake for 45 minutes then take out of oven and add the topping. Bake for the remaining 15 minutes.
From: My Aunty Adele
This is one of those recipes that I don't even look at anymore. I don't shred the onion because it makes me to teary eyed. I just chop it up well. I usually use a bit more cheese and some garlic powder and seasoning salt. I also use ground turkey most of the time. Thanks for stopping in. Stay classy San Diego.
2 eggs
2 tsp salt
¼ tsp pepper
3 slices bread crumbs
1 onion shredded
½ cup grated cheese
1 ½ lb ground beef
Topping
¼ cup brown sugar
¼ cup ketchup
1 tbsp mustard
Mix together with the exception of topping. Bake for 1 hour at 350 degrees. Bake for 45 minutes then take out of oven and add the topping. Bake for the remaining 15 minutes.
From: My Aunty Adele
This is one of those recipes that I don't even look at anymore. I don't shred the onion because it makes me to teary eyed. I just chop it up well. I usually use a bit more cheese and some garlic powder and seasoning salt. I also use ground turkey most of the time. Thanks for stopping in. Stay classy San Diego.
Thursday, September 23, 2010
Recipe of the day and some pages
{GARLIC-HERB MASHED POTATOES}
1 pound Yukon gold potatoes
¼ cup light garlic-and-herbs spreadable cheese (such as Alouette light)
½ cup fat-free milk
¼ tsp salt
¼ tsp black pepper
Scrub potatoes; prick several times with a small knife. Place on a microwave-safe platter. Microwave on HIGH 6 minutes or until tender. Mash potatoes with a potato masher. Add cheese and remaining ingredients, and mash to desired consistency. Yield: 4 servings (serving size: ½ cup)
Per serving: CAL 117; FAT 2.2g; PRO 4.1g; CARB 20.6g; FIB 2.8g; CHOL 8mg; IRON 0.7mg; SOD 203mg; CALC 65mg
From: Weight Watchers
Another yummy fast recipe. I actually don't microwave my potatoes for this one. I just boil them. When I do microwave potatoes I wrap them in papertowel and do them 3 minutes then flip them then another 3 minutes.
1 pound Yukon gold potatoes
¼ cup light garlic-and-herbs spreadable cheese (such as Alouette light)
½ cup fat-free milk
¼ tsp salt
¼ tsp black pepper
Scrub potatoes; prick several times with a small knife. Place on a microwave-safe platter. Microwave on HIGH 6 minutes or until tender. Mash potatoes with a potato masher. Add cheese and remaining ingredients, and mash to desired consistency. Yield: 4 servings (serving size: ½ cup)
Per serving: CAL 117; FAT 2.2g; PRO 4.1g; CARB 20.6g; FIB 2.8g; CHOL 8mg; IRON 0.7mg; SOD 203mg; CALC 65mg
From: Weight Watchers
Another yummy fast recipe. I actually don't microwave my potatoes for this one. I just boil them. When I do microwave potatoes I wrap them in papertowel and do them 3 minutes then flip them then another 3 minutes.
Just thought I would add some photos of my recent pages. Super fast pages. With all the recipes I have posted people might think this is a recipe blog and not a scrapbooking blog. The Easter pages are going to go in my Project Life scrap book. I have ordered more recent pictures from Winkflash but other than that I am caught up for 2010. Can you believe it? I am sure you are sick and tired of me talking about Project Life but I have never been caught up before. Of course I am still way behind on previous years but I am trying not to focus on that.
Wednesday, September 22, 2010
Recipe of the day
{OVEN FRIED CHICKEN}
3 slices 100% whole wheat bread
2 tbsp barbecue chicken seasoning, divided
2 tbsp grated parmesan cheese
½ tsp dried thyme
½ cup whole wheat flour
1/3 cup fat-free egg substitute or 1 large egg beaten with 1 tbsp water
6 bone-in, skinless chicken thighs and 6 skinless chicken drumsticks
Olive or canola oil cooking spray
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside. Move oven rack to bottom third of oven. Tear bread into chunks and place in the bowl of a food processor or mini chopper. Pulse on and off until bread is reduced to fluffy crumbs. You should have about 1 ½ cups bread crumbs. Transfer bread crumbs to a shallow bowl and add 1 tbsp barbecue chicken seasoning, parmesan cheese, and thyme. Mix well and set aside. In another shallow bowl, mix together flour and remaining barbecue chicken seasoning and set aside. Pour egg substitute into another shallow bowl. Working one chicken piece at a time, roll it first in flour mixture, and then dip it in beaten egg. Shake off excess egg, then coat chicken in seasoned crumbs. Place on baking sheet. Repeat with remaining chicken pieces. (It can get messy, so hang in there.) Spray chicken pieces with a light coating of cooking spray. Bake for 40 minutes, until crumbs are lightly browned and chicken is no longer pink in the center.
Makes 6 servings. One piece of chicken per serving.
PER SERVING: CAL 250; TOTAL FAT 7g; SATURATED FAT 2g; PROTEIN 23g; CARBOHYDRATE 11g; FIBER 1.4g; CHOLESTEROL 113mg; SODIUM 776mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
I made this one for dinner tonight. Chad enjoyed it. I am going to try it again with boneless chicken breast.
I did two pages last night at the craft night but I just need to add the journaling and then I can post them. Thanks for stopping in.
3 slices 100% whole wheat bread
2 tbsp barbecue chicken seasoning, divided
2 tbsp grated parmesan cheese
½ tsp dried thyme
½ cup whole wheat flour
1/3 cup fat-free egg substitute or 1 large egg beaten with 1 tbsp water
6 bone-in, skinless chicken thighs and 6 skinless chicken drumsticks
Olive or canola oil cooking spray
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside. Move oven rack to bottom third of oven. Tear bread into chunks and place in the bowl of a food processor or mini chopper. Pulse on and off until bread is reduced to fluffy crumbs. You should have about 1 ½ cups bread crumbs. Transfer bread crumbs to a shallow bowl and add 1 tbsp barbecue chicken seasoning, parmesan cheese, and thyme. Mix well and set aside. In another shallow bowl, mix together flour and remaining barbecue chicken seasoning and set aside. Pour egg substitute into another shallow bowl. Working one chicken piece at a time, roll it first in flour mixture, and then dip it in beaten egg. Shake off excess egg, then coat chicken in seasoned crumbs. Place on baking sheet. Repeat with remaining chicken pieces. (It can get messy, so hang in there.) Spray chicken pieces with a light coating of cooking spray. Bake for 40 minutes, until crumbs are lightly browned and chicken is no longer pink in the center.
Makes 6 servings. One piece of chicken per serving.
PER SERVING: CAL 250; TOTAL FAT 7g; SATURATED FAT 2g; PROTEIN 23g; CARBOHYDRATE 11g; FIBER 1.4g; CHOLESTEROL 113mg; SODIUM 776mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
I made this one for dinner tonight. Chad enjoyed it. I am going to try it again with boneless chicken breast.
I did two pages last night at the craft night but I just need to add the journaling and then I can post them. Thanks for stopping in.
Tuesday, September 21, 2010
Craft Night
I get to go to a craft night at a friend's house tonight. I am so excited. I plan on working on some pictures of my daughter. Ha Ha. Do I ever do anything else you ask? Not very often. I should do Cathy Zielske's class about scrapping about me. Anyway. Thank you for checking in.
Recipe of the day
{GROUND BEEF STROGANOFF}
Sauté in a non-stick pan:
1 tbsp olive oil
1 onion chopped
2 cloves garlic, chopped
1 green or red bell pepper, diced
2 cups fresh or 1 can (10 oz) mushrooms, reserve juice
Add and simmer until heated through:
2 cups ground beef, cooked
1 tbsp paprika
1 cup liquid (juice from canned mushrooms plus beef broth to make 1 cup)
Mix together:
1 tbsp flour
4 tbsp low-fat sour cream or plain yogurt
Stir into stroganoff. Heat until sauce thickens.
Makes 4 servings
From: Low-Glycemic Meals in Minutes by Laura Kalina and Cheryl Christian
I serve this over whole wheat egg noodles. I also make it with ground turkey. Very yummy for a healthy meal.
Sauté in a non-stick pan:
1 tbsp olive oil
1 onion chopped
2 cloves garlic, chopped
1 green or red bell pepper, diced
2 cups fresh or 1 can (10 oz) mushrooms, reserve juice
Add and simmer until heated through:
2 cups ground beef, cooked
1 tbsp paprika
1 cup liquid (juice from canned mushrooms plus beef broth to make 1 cup)
Mix together:
1 tbsp flour
4 tbsp low-fat sour cream or plain yogurt
Stir into stroganoff. Heat until sauce thickens.
Makes 4 servings
From: Low-Glycemic Meals in Minutes by Laura Kalina and Cheryl Christian
I serve this over whole wheat egg noodles. I also make it with ground turkey. Very yummy for a healthy meal.
Another recipe a day late
{CURRIED CAULIFLOWER SOUP}
1 tbsp butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1 ½ cups peeled, cubed sweet potato
1 ½ tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
½ tsp salt
¼ tsp freshly ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated 2% milk
½ cup packed shredded light Swiss cheese (2 oz)
Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes. Stir in cauliflower, sweet potato, curry, and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender. Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Sir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute. Serve hot.
Makes 8 servings
Per Serving: CAL 142 TOTAL FAT 3.7g SATURATED FAT 1.7 g PROTEIN 8g CARBOHYDRATE 20 g FIBER 3g CHOLESTEROL 16mg SODIUM 448 mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
I made this soup for dinner last night. This is my favorite soup. It tastes so good. I have not been able to find light shredded swiss cheese so I just get a block of swiss cheese. I also prep the veggies beforehand. It makes the process a lot easier. I will post another recipe later today. Thanks for stopping by.
1 tbsp butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1 ½ cups peeled, cubed sweet potato
1 ½ tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
½ tsp salt
¼ tsp freshly ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated 2% milk
½ cup packed shredded light Swiss cheese (2 oz)
Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes. Stir in cauliflower, sweet potato, curry, and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender. Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Sir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute. Serve hot.
Makes 8 servings
Per Serving: CAL 142 TOTAL FAT 3.7g SATURATED FAT 1.7 g PROTEIN 8g CARBOHYDRATE 20 g FIBER 3g CHOLESTEROL 16mg SODIUM 448 mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski
I made this soup for dinner last night. This is my favorite soup. It tastes so good. I have not been able to find light shredded swiss cheese so I just get a block of swiss cheese. I also prep the veggies beforehand. It makes the process a lot easier. I will post another recipe later today. Thanks for stopping by.
Sunday, September 19, 2010
Recipe of the day
{SWEET POTATO FRIES}
2 medium sweet potatoes (about 1 ¼ pounds), cut lengthwise into thin strips
1 tbsp chopped fresh rosemary
1 tbsp olive oil
½ tsp freshly ground black pepper
¼ tsp kosher salt
¼ tsp garlic powder
Preheat oven to 475 degrees. Combine all ingredients in a bowl; toss well. Arrange potato in a single layer on a baking sheet. Bake at 475 for 25 minutes or until lightly browned and tender, turning once. Yield: 4 servings (serving size: about ½ cup).
POINTS VALUE: 2
Per serving: CAL 120; FAT 3.6g; PRO 1.7g; CARB 21g; FIB 3.2g; CHOL 0mg; IRON 0.7mg; SOD 174 mg; CALC 33mg
From: Weight Watchers
This is a really simple recipe. I usually just use rosemary that I have on hand rather than buying fresh rosemary.
2 medium sweet potatoes (about 1 ¼ pounds), cut lengthwise into thin strips
1 tbsp chopped fresh rosemary
1 tbsp olive oil
½ tsp freshly ground black pepper
¼ tsp kosher salt
¼ tsp garlic powder
Preheat oven to 475 degrees. Combine all ingredients in a bowl; toss well. Arrange potato in a single layer on a baking sheet. Bake at 475 for 25 minutes or until lightly browned and tender, turning once. Yield: 4 servings (serving size: about ½ cup).
POINTS VALUE: 2
Per serving: CAL 120; FAT 3.6g; PRO 1.7g; CARB 21g; FIB 3.2g; CHOL 0mg; IRON 0.7mg; SOD 174 mg; CALC 33mg
From: Weight Watchers
This is a really simple recipe. I usually just use rosemary that I have on hand rather than buying fresh rosemary.
Vacation Photos Done
I started working on my vacation photos on Sept 10 and finished on the 18th. I think that is pretty good for 27 pages and about 128 photos. I planned out what I wanted to do with the with the photos shown in this post. I kept it super simple. I even used the back of the double sided paper which is something I have never done. I did it in steps. First I cut out the photos and mounted them on cardstock or directly onto the pattern paper. Then I added the embellishments and words cut out on the Cricut. Then I went back and added the journalling strips. I know they are not fancy pages but I am so happy to be done our vacation photos. 
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