Sunday, December 30, 2012
Birthday Board
I love this idea and think I need to make one of these boards to keep up with our growing family birthday's. Thought I would share!
Looking Ahead to 2013
As I look back on 2012 and as I look ahead to 2013 I have decided to get back to blogging; I missed sharing with you guys.
It's 12.30.12 and this weekend I have created our 2013 Home Budget, finished our meal planning for the next two weeks, grocery shopped and prepped our meals for this week.
For me, a new year is not about resolutions, it's about getting back into a routine and following my heart to be a better me. Now you may say "oh she's making resolutions" but for me I'm ready for a fresh start and as I look forward to 2013, I plan to do the following:
1) Be a better wife.
2) Read the bible daily.
3) Eat cleaner and healthier.
4) Exercise more.
5) Travel.
6) Enjoy life.
We are planning to eat cleaner and healthier eating fresh fruits, vegetables and fresh meats, eating smaller portions, starting the day with breakfast and put exercise back into our daily routine. This will help Terry and I feel better and hopefully in the long run look better as well.
The past few months, I have started meal planning for the upcoming week, prepping the meals (in 45 mins to an hr on Sunday afternoons) so either in the morning before work I can put dinner in the crock pot, or just put it in the oven for 1/2 hour when we get home from work. This saves so much time and frustration trying to figure out what to make for dinner each night, last minute trips to the grocery, etc. This also saves money, planning your meals in advance, buying only what's on your grocery list will save you $$ when you go to check out.
Many of you are aware of the Lifestyle Plan that I wrote several years ago. I don't use the four letter word (diet), it just add pounds. LOL! I prefer to say I'm on a Lifestyle Plan and after trying numerous diet plans, I combined several and wrote my own 7-7-7 Lifestyle Plan with daily food journals weight/measurement journals and exercise journal several years ago. I was very successful but have fallen off the wagon the past year or two. It really does help you keep track and stay on track. I set small goals that are attainable not large goals that I can't meet that leave me feeling depressed for not reaching them. With every pound I lose, I put $5 in a envelope so when I reach one of my attainable goals I can buy myself something new or I can continue saving the $$ to go towards my new wardrobe when I reach my goal. For me its all about being comfortable in my own skin, not what I weigh or what size I wear. I learned a long time ago that I have to be happy with myself in my own skin not what others think of me or see me as.
Now on to today's meal:
I have "Fiesta Chicken Soup" cooking. It smells delicious and is only 112 calories per cup. Here is the recipe if you'd like to try it sometime.
Until my next blog post, Bon Appetit!
It's 12.30.12 and this weekend I have created our 2013 Home Budget, finished our meal planning for the next two weeks, grocery shopped and prepped our meals for this week.
For me, a new year is not about resolutions, it's about getting back into a routine and following my heart to be a better me. Now you may say "oh she's making resolutions" but for me I'm ready for a fresh start and as I look forward to 2013, I plan to do the following:
1) Be a better wife.
2) Read the bible daily.
3) Eat cleaner and healthier.
4) Exercise more.
5) Travel.
6) Enjoy life.
We are planning to eat cleaner and healthier eating fresh fruits, vegetables and fresh meats, eating smaller portions, starting the day with breakfast and put exercise back into our daily routine. This will help Terry and I feel better and hopefully in the long run look better as well.
The past few months, I have started meal planning for the upcoming week, prepping the meals (in 45 mins to an hr on Sunday afternoons) so either in the morning before work I can put dinner in the crock pot, or just put it in the oven for 1/2 hour when we get home from work. This saves so much time and frustration trying to figure out what to make for dinner each night, last minute trips to the grocery, etc. This also saves money, planning your meals in advance, buying only what's on your grocery list will save you $$ when you go to check out.
Many of you are aware of the Lifestyle Plan that I wrote several years ago. I don't use the four letter word (diet), it just add pounds. LOL! I prefer to say I'm on a Lifestyle Plan and after trying numerous diet plans, I combined several and wrote my own 7-7-7 Lifestyle Plan with daily food journals weight/measurement journals and exercise journal several years ago. I was very successful but have fallen off the wagon the past year or two. It really does help you keep track and stay on track. I set small goals that are attainable not large goals that I can't meet that leave me feeling depressed for not reaching them. With every pound I lose, I put $5 in a envelope so when I reach one of my attainable goals I can buy myself something new or I can continue saving the $$ to go towards my new wardrobe when I reach my goal. For me its all about being comfortable in my own skin, not what I weigh or what size I wear. I learned a long time ago that I have to be happy with myself in my own skin not what others think of me or see me as.
Now on to today's meal:
I have "Fiesta Chicken Soup" cooking. It smells delicious and is only 112 calories per cup. Here is the recipe if you'd like to try it sometime.
Slow Cooker Fiesta Chicken Soup
Yields: 8 | Serving size: 1 cup | Calories: 112 | Previous Points: 2 | Points Plus: 3 | Total Fat: 2 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 21 mg |Sodium: 220 mg | Carbohydrates: 13 g | Dietary fiber: 3 g | Sugars: 1 g | Protein: 12 g
Ingredients
- 1/2 tablespoon olive oil for sautéing
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (4.5 oz.) can diced green chili peppers
- 1 (14.5 oz.) can diced tomatoes
- 1 1/2 cups chicken broth, low sodium, fat free (use an additional 1/2 cup for a soup)
- 1 cup frozen or fresh corn
- Juice from 1 lime
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1/2 cup freshly chopped cilantro
- 2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)
Directions
Sauté onion in olive oil over medium-low heat until tender, about 5 minutes. (This step is optional. If you prefer simply add all the ingredients to the slow cooker and eliminate the oil.)
Add sautéed onion and all remaining ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.
This recipe is featured in our cookbook, Skinny Ms. Slow Cooker.
http://skinnyms.com/slow-cooker-fiesta-chicken-soup/
Copyright 2012 Skinny Ms.® All rights reserved
Until my next blog post, Bon Appetit!
Sunday, July 22, 2012
Southern Chess Squares
I needed a quick recipe for a work function and you must try this recipe; it's so
easy and delicious!
Southern Chess Squares
1 yellow cake mix (dry mix)
1 egg slightly beaten
1 stick butter (softened)
1 box confectioners’ sugar
3 eggs slightly beaten
1 8 oz. cream cheese (softened)
Preheat oven to 350. Grease a 9 x 13 Pyrex dish with cooking spray. In a bowl blend with a spoon yellow cake mix, 1 egg slightly beaten and softened butter until blended like dough. Press this mixture into bottom of Pyrex. Next with your mixer, mix together confectioners’ sugar, remaining 3 eggs and softened cream cheese until well blended. Pour this mixture over your uncooked crust mixture and bake at 350 for 35 minutes. Let cool. Cut in 24 squares.
Bon Appetit!
1 egg slightly beaten
1 stick butter (softened)
1 box confectioners’ sugar
3 eggs slightly beaten
1 8 oz. cream cheese (softened)
Preheat oven to 350. Grease a 9 x 13 Pyrex dish with cooking spray. In a bowl blend with a spoon yellow cake mix, 1 egg slightly beaten and softened butter until blended like dough. Press this mixture into bottom of Pyrex. Next with your mixer, mix together confectioners’ sugar, remaining 3 eggs and softened cream cheese until well blended. Pour this mixture over your uncooked crust mixture and bake at 350 for 35 minutes. Let cool. Cut in 24 squares.
Bon Appetit!
Thursday, June 14, 2012
Addtional Info for the Stuff Pork Chop Recipe of last post
I have decided the next time I make this recipe I am going to add some roasted walnuts and a little nutmeg to the stuffing filling and will use sour cream in lieu of whipping cream in the topping with a few roasted walnuts crumbled on top.
Gourmet Boneless Pork Chops Stuffed w/Gorgonzola & Apples
You have GOT to try this recipe! It is simply Easy Gourmet cooking and delicious. I honestly thought this would take a long time to prepare but it was quick and super easy.
2 boneless pork chops
1 chopped fresh garlic glove
1 chopped green apple (use 2 apples for 4 pork chops)
1 container Gorgonzola Cheese Crumbles
1 tsp butter
1/4 tsp Thyme
Whipping Cream or Half & Half
In a hot skillet add butter, peeled and chopped garlic clove, chopped green apple and thyme until starting to soften and brown approx 3-5 minutes over medium heat. Remove from heat, transfer to a bowl and add 1/2 of your gorgonzola cheese crumbles; stir together.
Take your pork chops (depending on their size), either cut a slit in the side so you can stuff or if larger chops you can just stuff the center, fold over and toothpick the end. Take your cheese/apple mixture and stuff your pork chops, being sure not to overstuff them.
Once you have stuffed your pork chops, in a hot buttered skittet, brown the chops on each side 3-4 minutes per side then place in preheated oven on 400 for approx 10 minutes until done. (Optional: you can grill your chops 3-4 minutes each side on medium heat then turn heat down to low for approx 7-10 minutes until done.)
While the chops are browning on each side, in a separate sauce pan, add your remaining gorgonzola cheese and add 2 TBSP of whipping cream or half & half and whisk over low heat until melted. Be sure not to burn (if you want a thinner topping add more cream). FYI...I just made this dish and I personally didn't like the cream sauce on top.
Once you take your cooked chops out of the oven, place each one on a plate and drizzle the hot cheese mixture over the top and serve with fresh sauted vegetables.
This dish didn't take long to prep or prepare, I thought it would take longer but it was easy, quick and delicious.
Bon Appetit!
2 boneless pork chops
1 chopped fresh garlic glove
1 chopped green apple (use 2 apples for 4 pork chops)
1 container Gorgonzola Cheese Crumbles
1 tsp butter
1/4 tsp Thyme
Whipping Cream or Half & Half
In a hot skillet add butter, peeled and chopped garlic clove, chopped green apple and thyme until starting to soften and brown approx 3-5 minutes over medium heat. Remove from heat, transfer to a bowl and add 1/2 of your gorgonzola cheese crumbles; stir together.
Take your pork chops (depending on their size), either cut a slit in the side so you can stuff or if larger chops you can just stuff the center, fold over and toothpick the end. Take your cheese/apple mixture and stuff your pork chops, being sure not to overstuff them.
Once you have stuffed your pork chops, in a hot buttered skittet, brown the chops on each side 3-4 minutes per side then place in preheated oven on 400 for approx 10 minutes until done. (Optional: you can grill your chops 3-4 minutes each side on medium heat then turn heat down to low for approx 7-10 minutes until done.)
While the chops are browning on each side, in a separate sauce pan, add your remaining gorgonzola cheese and add 2 TBSP of whipping cream or half & half and whisk over low heat until melted. Be sure not to burn (if you want a thinner topping add more cream). FYI...I just made this dish and I personally didn't like the cream sauce on top.
Once you take your cooked chops out of the oven, place each one on a plate and drizzle the hot cheese mixture over the top and serve with fresh sauted vegetables.
This dish didn't take long to prep or prepare, I thought it would take longer but it was easy, quick and delicious.
Bon Appetit!
Sunday, June 3, 2012
Catching Up!
Sorry it's been so long since my last post. We have had a lot going lately. I think things should be settling back down so I can at least make weekly posts.
Yesterday, Terry & I hosted a family wedding shower for my niece Sarah Melton. We served Southern Favorites and Sarah's favorites as well. Nana's Individual Banana Puddings, Chicken Salad in Phyllo Pastry Shells, Brad Melton's BBQ Sliders, Smoked Tuna Dip fresh from the gulf, Southern Style Powdered Sugar Sprinkled Brownies, Chocolate Covered Strawberries, Southern Sweet Tea, Bottled Coca-Cola's and Bottled Water. It was delicious and a hit!
I'm going thru recipes and will be posted some good and easy summer recipes soon!
Have a blessed day!
Sorry it's been so long since my last post. We have had a lot going lately. I think things should be settling back down so I can at least make weekly posts.
Yesterday, Terry & I hosted a family wedding shower for my niece Sarah Melton. We served Southern Favorites and Sarah's favorites as well. Nana's Individual Banana Puddings, Chicken Salad in Phyllo Pastry Shells, Brad Melton's BBQ Sliders, Smoked Tuna Dip fresh from the gulf, Southern Style Powdered Sugar Sprinkled Brownies, Chocolate Covered Strawberries, Southern Sweet Tea, Bottled Coca-Cola's and Bottled Water. It was delicious and a hit!
I'm going thru recipes and will be posted some good and easy summer recipes soon!
Have a blessed day!
Wednesday, April 18, 2012
Grilled Hawaiian Chicken w/Fresh Pineapple
Grilled Hawaiian Chicken Served with Grilled Vegetables
Easy and simple grilled chicken recipe:
4-6 Boneless Skinless Chicken Breasts
Honey
½ bottle Worcestershire Sauce
½ Lg Can Pineapple Juice
Cavender’s Greek Seasoning
Fresh Pineapple - cut in rings
If you have thick chicken breast, pound them down with a meat mallet (this also tenderizes them).
Rub honey on both sides of the breasts and sprinkle with Cavender’s Greek Seasoning (both sides).
In a large bowl, mix ½ lg. can of pineapple juice with ½ bottle of Worcestershire Sauce and place your chicken breasts in marinade after rubbing with honey and adding seasoning. Be sure the marinade covers the breasts; you may need to add more liquid to your marinade. Cover and let marinate for 1-2 hours preferably but if you only have 30 minutes that is fine too.
Cut your fresh pineapple in rings and brush with butter then rub with honey on both sides.
Heat your grill and spray with cooking spray so your breasts do not stick to grill. Place your chicken breasts on the HOT grill for approx 10-12 minutes on each side. In the last 2 minutes of grilled, add your fresh pineapple rings 1 minute per side and remove from grill. BTW, fresh grilled pineapple is delicious with any meat you choose to grill. Serve your chicken breasts topped with grilled pineapple.
Here are a few easy Grilled Vegetable Recipes to go with your Hawaiian Chicken or any other meat you choose to grill:
Balsamic Broccoli – Take fresh or frozen broccoli and place inside two large strips of aluminum foil. Drizzle with Balsamic Vinegar and a little olive oil and then sprinkle with Cavender’s Greek Seasoning. Fold foil over to cover the broccoli and be sure the sides are closed and place on grill for approx 20-30 minutes in the foil to steam and cook. You can also add a little Italian dressing to the veggies in lieu of just adding olive oil to change the flavor profile.
Squash & Onions – Take fresh squash 1-2 large pieces and 1 sweet yellow onion and cut in slices. Place inside two pieces of aluminum foil and drizzle with olive oil, garlic powder and sprinkle Cavender’s Greek Seasoning. Fold foil over to cover the squash and onions and fold up the sides and place on grill for approx 20-30 minutes. Feel free to add fresh Zucchini to this mix or do the same with Zucchini and Onion. You can also add a little Italian dressing to the veggies in lieu of just adding olive oil to change the flavor profile.
Fresh Grilled Corn on the Cobb - Take fresh corn on the cobb, rub with butter, sprinkle with a little black pepper and add 2 tsp. milk to each cobb after placing inside separate aluminum foil pieces and fold up the edges of the foil then steam on the grill for approx 20-30 minutes inside the foil, take out of the foil and grill on each side of the cobb approx 1-2 minutes for each side. You can add honey to your butter and then rub honey butter on your uncooked corn. You can also add a little blackening seasoning in lieu of pepper to kick it up a notch.
Bon Appétit!
Easy and simple grilled chicken recipe:
4-6 Boneless Skinless Chicken Breasts
Honey
½ bottle Worcestershire Sauce
½ Lg Can Pineapple Juice
Cavender’s Greek Seasoning
Fresh Pineapple - cut in rings
If you have thick chicken breast, pound them down with a meat mallet (this also tenderizes them).
Rub honey on both sides of the breasts and sprinkle with Cavender’s Greek Seasoning (both sides).
In a large bowl, mix ½ lg. can of pineapple juice with ½ bottle of Worcestershire Sauce and place your chicken breasts in marinade after rubbing with honey and adding seasoning. Be sure the marinade covers the breasts; you may need to add more liquid to your marinade. Cover and let marinate for 1-2 hours preferably but if you only have 30 minutes that is fine too.
Cut your fresh pineapple in rings and brush with butter then rub with honey on both sides.
Heat your grill and spray with cooking spray so your breasts do not stick to grill. Place your chicken breasts on the HOT grill for approx 10-12 minutes on each side. In the last 2 minutes of grilled, add your fresh pineapple rings 1 minute per side and remove from grill. BTW, fresh grilled pineapple is delicious with any meat you choose to grill. Serve your chicken breasts topped with grilled pineapple.
Here are a few easy Grilled Vegetable Recipes to go with your Hawaiian Chicken or any other meat you choose to grill:
Balsamic Broccoli – Take fresh or frozen broccoli and place inside two large strips of aluminum foil. Drizzle with Balsamic Vinegar and a little olive oil and then sprinkle with Cavender’s Greek Seasoning. Fold foil over to cover the broccoli and be sure the sides are closed and place on grill for approx 20-30 minutes in the foil to steam and cook. You can also add a little Italian dressing to the veggies in lieu of just adding olive oil to change the flavor profile.
Squash & Onions – Take fresh squash 1-2 large pieces and 1 sweet yellow onion and cut in slices. Place inside two pieces of aluminum foil and drizzle with olive oil, garlic powder and sprinkle Cavender’s Greek Seasoning. Fold foil over to cover the squash and onions and fold up the sides and place on grill for approx 20-30 minutes. Feel free to add fresh Zucchini to this mix or do the same with Zucchini and Onion. You can also add a little Italian dressing to the veggies in lieu of just adding olive oil to change the flavor profile.
Fresh Grilled Corn on the Cobb - Take fresh corn on the cobb, rub with butter, sprinkle with a little black pepper and add 2 tsp. milk to each cobb after placing inside separate aluminum foil pieces and fold up the edges of the foil then steam on the grill for approx 20-30 minutes inside the foil, take out of the foil and grill on each side of the cobb approx 1-2 minutes for each side. You can add honey to your butter and then rub honey butter on your uncooked corn. You can also add a little blackening seasoning in lieu of pepper to kick it up a notch.
Bon Appétit!
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