Tuesday, July 26, 2011
Saturday, July 9, 2011
Thursday, June 9, 2011
Tuesday, June 7, 2011
Monday, May 30, 2011
Saturday, May 21, 2011
Wednesday, May 4, 2011
C. Chore you hate: raking leaves
D. Dogs: 2 dogs (1 great dane & 1 black lab)
E. Essential start to your day: going pee. Sorry it's true.
F. Favorite color: blue
I. Instruments: Does Recorder count?? That was a long time ago though.
J. Job title: Mom, Cook, maid, seamstress. But wouldn't change a thing.
M. Mom’s name: Jenny
N. Nicknames: Jolly Green Giant, Cleanie, Momma
O. Overnight hospital stays: 2 (1 when I had Hand, Foot and Mouth when I was little, & 1 with Will's birth.
Q. Quote from a movie: "Ogres are like Onions, we have layers"
R. Right or left handed: lefty
T. Time you wake up: somewhere between 6 and 7:30 am.
U. Underwear: Victorias Secret (yes I counted 1 time after Michael made fun of me and have over 100 pair)
V. Vegetables you dislike: collard greens
W. What makes you run late: Will not listening.
Z. Zoo- favorite animal: Polar Bears
Monday, May 2, 2011
Monday, April 25, 2011
Friday, April 22, 2011
- 2 chicken breasts cooked, shredded chicken
- 1 can diced tomatoes with green chilies (Rotel-Normal)
- 2-3 cups shredded reduced fat cheese (I used all of the block of Monterey Jack and added cheddar too)
- flour tortillas
- 1 can green chili enchilada sauce
- Fat Free refried beans
Mix the chicken, tomatoes with green chilies, refried beans and 1/2 or a bit more of the cheese together in a bowl. Fill the tortillas with this.
Place the filled tortillas in a 9×13 pan that has been sprayed with cooking spray. Pour the can of enchilada sauce over the top and sprinkle with the rest of the cheese.
Cover and bake at 350 degrees for 30-40 minutes or until hot and bubbly.
Monday, April 11, 2011
Saturday, April 9, 2011
Friday, April 1, 2011
Wednesday, March 30, 2011
Thursday, March 24, 2011
Monday, March 14, 2011
Sunday, March 6, 2011
Friday, March 4, 2011
- 6 ounce (or 1 1/2 ounces per adult) pasta – I used penne, but you could use any shape you like
- 2 Tbs. butter + 2 Tbs. olive oil (this didn’t make it into the picture)
- onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups half & half
- 1 1/2 cups parmesan cheese, shredded or grated
- salt & pepper
- 6 slices turkey bacon, cooked and diced
- 1 can diced tomatoes, drained, no salt added
- fresh basil leaves, chopped
Boil the pasta according to the directions. Melt the butter and olive oil together in a pan and add the onion and garlic. Cook until the onion is tender. Add the wine and cook for a minute or two. Add the half & half, whisking to blend. Stir in the cheese slowly in sections and let it melt. Season with salt and pepper. Toss in the bacon, tomatoes and basil.
Drain the pasta then mix it with the sauce. Serve it with extra parmesan and black pepper if you like. Yum!
Friday, February 25, 2011
Friday, February 18, 2011
Wednesday, February 16, 2011
Monday, February 14, 2011
Sunday, February 6, 2011
Thursday, February 3, 2011