I love my mother-in-law!

I have the best MIL in the entire world. She is a wonderful, sweet, caring Christian lady. She makes me smile!

She is really trying to understand this new way I am eating. She stopped by for a few minutes today and we were talking about Easter dinner. We always eat Easter dinner with my in-laws. So I asked her to let me know what the menu is, and I will fill in with what I can eat. We are having:

Ham
Mashed potatoes and gravy
Asparagas
Tossed Salad

She then asked me what I can eat. I told her I do not eat white flours, refined sugars, artificial sweeteners, preservatives or any pre-packaged food. So basically cook from scratch with whole ingredients. I told her I'd be OK with the salad, asparags and perhaps mashed potatoes if she uses butter in them.

So then, she asks me, "Well, I'm making jell-o pretzel salad for dessert. You can eat that, right?" It was really hard to not just start laughing. I had just told her I am NOT eating anything packaged, sugar, etc,. etc. She really does mean well.

I did tell her not to worry about me and dessert. If I felt the need for dessert, I'd make a pineapple upside down cake or almond coffee cake and bring it. I will definately be taking fresh fruit salad. I am just pleased that she is having tossed salad instead of 7-layer salad with Miracle Whip and bacon and asparagas instead of green beans with diced ham in them!

Yippee! It's the weekend!

Now that Doug is home on the weekends, I so look forward to Friday-Sunday! And a busy weekend we are having this week!

Today Doug has done many errands while I made dinner. We had vegetable lasagna, ww cheesy Italian garlic bread, and a tossed salad. It was SO good! After lunch we went for a short walk and sat on the swing. Oh yes, it is a glorious day here! I'm enjoying it to the fullest. It is 65* and sunny! We have snow forecasted for next week. Doug and Allen just walked around the block for a hair cut.

Tonight is my nephews' birthday party. One has a birthday in January and one in April, so my sister combines them into one party for some reason. And tonight is the night. I am looking forward to visiting with my family.

Tomorrow morning Allen has bowling league, the afternoon is our prayer group's Easter egg hunt/bonfire/picnic. They are calling for rain. I hope they are wrong! In the evening Doug and I are going dancing. Savoy is playing so we need to be there for load in and tear down. I am looking forward to it!

Sunday Jordan and Isaac are in a bowing tournament at noon. Doug and my FIL will take them to that while Allen and I go to church and rest and relax in the afternoon. My Gramma is visiting our church Sunday morning with a friend, so we will be on the lookout for her!

So that is our weekend. Someday we are going to relax on the weekend LOL. Although we are going to be relaxing, just running here and there to do it.

Our spring break has started today when everybody finished their schoolwork! Yippee!! I do have to correct Isaac's work, and then we're done. Next week we will spend a couple days at the lake opening the cabin for my Dad and Cay! Oh, we CANNOT wait for fishing season to begin. Open the cabin and next thing you know, put in the dock and the boats. Oh yeah...I'm looking forward to nice weather, family time at the lake, weekends alone with Doug at the lake, our family vacation at the lake (I especially love sunset boat rides with Doug while the boys fish on the dock!).

Oops, got carried away there for a minute LOL. So some of our spring break will be opening the cabin, some of it will be doing a few big household chores, and other than that, I plan to do nothing!

Terrific Thursday!

I've been having quite the week. I'm overwhelmed and trying to do everything I have to do without aggrivating this fibro, not an easy task! So today I am purposing to have a terrific day no matter what the circumstances look like!

Doug's work schedule has changed again. It takes me a few weeks each time it changes to get accustomed to it. Right now he has Friday-Sunday evening off, yippee! So I am wanting to move my Friday shopping errands to Thursday. I really should have thought of this yesterday, since I have yet to make a menu or a shopping list. I go to 3-5 stores, depending, so I really don't want to take up my Friday doing that when Doug is home. I also think we'll do very little school on Friday. So today is looking very busy and I pray I can get it all done! My to do list:

~Get these boys moving on breakfast and school
~Weekly housecleaning chores for all of us. I have to dust and do laundry. The boys do the heavy furniture moving and vacuuming, scrubbing the kitchen floor and scrubbing the bathroom.
~School
~Make a menu & shopping list
~Go to many places to do said shopping
~Take the boys to the bowling alley. They are practicing for a tournament they are in on Sunday. The BA is only 5 min. from me, thankfully. Most things are 5-10 min. from me and I love that part of living here.
~Cook something for these people lol

I also need to get in a better routine of cooking on the days that Doug isn't home. I am feeling quite unorganized, but in a couple weeks I should be adjusted and have a routine. Did I mention that I don't do change well?? God really is stretching me in this area the past year or so!

We're also trying to decide schooling options for next year. I am feeling so torn. In my heart I'd love to hs through high school. Physically and emotionally, I don't want to do it any more. I am exhausted and overwhelmed with the amount of work high school is.

I'm sorry to be so whiney, especially after I said today would be terrific despite the circumstances. So I am off to have a Terrific day in the Lord!

The Hairstyler

Have you ever used The Hairstyler? I tried this last night and it was SO much fun! You upload your photo and then can try on hundreds of hair styles. Allen and I tried bright purple with spikey hair. Not a good look for me LOL.

I was happy to see that most of what I liked is variations of what I already have. So that is good. I have been contemplating cutting my bangs (after months of growing!) and realized that I like them just the way they are.

So The Hairstyler gives you styling instructions, cutting instructions and suggests what type of hair a certain style would work with. I liked SO many more, but thick and dense hair is what they recommended. I have thin and sparse hair, so I stuck with styles that suggested that!

I am trying to grow my hair out longer. Doug loves long hair. It has been a LONG time since I've had long hair. So I'm trying to let it grow for my honey.

I somewhat like this one:

I really like this one and hope to get it to this point sometime:

I liked this one a lot. I think it looks very similar to what I have. I'm going to take these into my hair dresser next time and show her what I'm aiming for.

So what do you think?

OK, I need to wake boys and get a start on my day! I have much to do today and not a lot of motiviation. Good thing I don't have to work on feelings and I can just do the next thing!

It is beautiful here today!

Our weather the past 2 days has been absolutely beautiful! So sunny and warm. It was 77* today! So not the norm for March where I live. The atmosphere is very unstable and we are expecting storms. My body is reacting to this weather, and I did spend quite a bit of time in bed today and doing the least amount possible. But I did get things accomplished. On days like this, I need to remember what I did. So what did I do today?

~Got up and got the kids going on chores, breakfast and school
~Read aloud
~Planned dinner (leftovers from prayer, oh so easy!)
~Talked to Doug

About 10 I went back to bed. I heated a rice bag and put it on my hip and leg. After a while I did the other side. I wished I had more rice bags for my neck and shoulders. The right side of my body feels like somebody is pushing HARD on my shoulder and it hurts all the way through my back, hip and leg. So horrible. I know....if feels like I've carried a very heavy purse on my shoulder for a long time, you know that feeling?

So about 2 I got up and I have done more stuff lol.

~Sat on the swing with Doug before he left for work. It was SO gorgeous!
~Did 4 loads of wash
~Ran the boys to the bowling alley. They have a tournament Sunday and need practice.
~Helped Allen make fliers and business cards. He wants to walk dogs.
~Ate dinner
~Put away Doug's and my laundry. Even cleaned out the closet a bit. I was out of hangers and something had to go LOL.

I think that's about it. Oh, I was playing around on The Hairstyler website looking for a new do. It was SO fun, but the site went down and I can't get back. So I'll have to try again later. Doug wants me to grow my hair long, so I'm looking for an "in between" look while getting there.

Tomorrow I hope to feel better and head to Curves. I usually go on Monday, but decided my body needed to rest again today. Hopefully I can make it tomorrow. We are supposed to have rain the rest of the week, and I am praying that it doesn't kick my butt!

I have the GREATEST husband EVER!!

So today was very busy. We were out very late last night and didn't get to bed until about 3am. We woke up about 8am and got us all ready for church, put the taco meat in the crock pot and generally made sure the house was great!

After church people started arriving. We had a wonderful time of sharing and prayer. I just love having like-minded friends that we can laugh with, cry with and pray with. It was so awesome. While we adults pray in the living room, the teens generally go into another room and have a time of sharing and prayer. Well, the elementary aged kids were so upset that they didn't have prayer time. So we settled them at the dining room table and they shared and prayed. It was adorable the things they prayed for. The 4th grader wrote down all the requests and she also lead prayer. I just love what God is doing in all our lives!

We had dinner together. It is wild! Kids running here and there and everywhere. A couple of the men had to leave for one reason or another. A couple other husbands weren't here today. One was sick and one had other plans. So all together the women way outnumbered the men. After dinner there were 8 women I think and 3 men left. Our kids are having an egg hunt Saturday, so we all stuff candy in eggs. Well, somebody found a GREAT deal on plastic eggs. 250 eggs for $9. Well, there was a reason for that! The eggs were VERY hard to close. So a 20 min. job took about an hour or more. It was hillarious! We would jump and shout for glee when we finally closed an egg LOL. It took 5+ minutes to close some of these things.

So after all this, a few more people left and the ones left sat around for fellowship. It was a glorious day here and the kids were outside playing basketball. All that was left were women, so while we sat in the living room and laughed and talked, Doug cleaned up the entire kitchen! He put away all leftovers, washed dishes, loaded the dishwasher, wiped tables and counters. He is the BEST and I mean BEST husband in the world! I am so very blessed to have him.

One of the ladies went into the kitchen and commented what a good guy he was to help me. He told her that I worked so hard to get it together yesterday, and that not only did he want to help me, but he wanted to sit on the swing with me and talk after they all left. So he didn't want me in the kitchen. How sweet is that?? So I just had to brage on this wonderful gift that the Lord has given me!

Oh, it's the weekend!!

It has been a few days since I've had a chance to sit down and blog. Our weather has been horrible, rainy and cold and dreary. It is really affecting my fibro. Not to the point that I cannot function at all PTL! But enough that I am doing the least amount I have to and then resting. Thank God I've made great changes in my diet. I know that is helping me.

Yesterday my family had the opportunity to meet a Sonlight Forum buddy and her family. They were about an hour north of us. Her son is at Bible quiz. So we drove up there to meet them. It was great fun for Doug, me and her and her husband to sit around and talk while the boys swam.

We have prayer group here tomorrow. So today I've cleaned and tidied the house. I've also made 10 lbs. of taco meet and 2 lbs. of Venezulean black beans for tacos and burritos tomorrow. I also made 2 pineapple upside down cakes from a Sue Gregg cookbook. I hope they are good!

So I am about to take a snooze. Things are about finished for tomorrow. I'll cycle another load of laundry and sleep for the afternoon. Doug and I are going dancing tonight and I want to feel good for that. I am SO blessed that his schedule has worked out that he can have the weekends off! I sure missed our weekends.

Preemie Baby Afghan

Brenda from the Sonlight Forums had a preemie a few weeks ago. She posted this link for donating items to give to preemies. I made this preemie afghan pattern It didn't take long and doesn't use much yarn. So I am going to make quite a few more before sending it off. I am hoping to use up all my scrap baby yarn.

Here's the one I finished last night. It is SO tiny, only 14.5 x 14.5.

Red Sauce
2-28 oz. cans tomato puree + 2 cans water
3-6oz cans tomato paste + 2 cans water
2-3 garlic cloves, minced
salt
pepper
parsley
basil
oregano
1 whole onion, peeled

Mix the tomato products and water together. Drop in the whole, peeled, onion (we don't like to chew onion but love the flavor). Sprinkle the top of the sauce with salt, pepper, generous amounts of parsley and oregano and 1/2 as much basil. Add minced garlic. Simmer all day or just a few hours. Makes about 4 qts.

Meatballs

3 lbs. ground round
2 eggs
1/3 c. tomato puree from making sauce
2-3 garlic cloves, minced
salt, pepper, oregano, parsley, basil
3 handfulls fresh romano or parmesan cheese
2 handfulls dry breadcrumbs (seasoned or not. I use whole wheat.)

Mix all that together. Form into balls and drop into sauce. Simmer with the sauce all day.

Creamy Spinach Tuna Casserole

5 c. uncooked egg noodles (whole wheat egg noodles)
1 c. reduced-fat sour cream (regular sour cream)
½ c. fat-free mayo (light miracle whip)
3 tsp. lemon juice
2T butter (oops, used 4T plus 1 large clove garlic squeezed in it)
¼ c. all purpose flour (whole wheat pastry flour)
2 c. fat-free milk
1/3 c. + 2T or more) fresh Parmesan cheese, grated (Romano)
10 oz package frozen chopped spinach, thawed and squeezed dry
6 oz. package reduced-sodium chicken stuffing mix (left this out)
1/3 c. seasoned bread crumbs (ww bread crumbs)
2 6-oz. cans tuna, drained and flakes
I added a liberal amount of Italian seasonings

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sour cream, mayo and lemon juice; set aside.

In a large saucepan, melt butter and garlic. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; stir in 1/3 c. Parmesan cheese until melted. Remove from the heat. Add milk mixture to bowl with sour cream mixture and stir in spinach, stuffing mix, bread crumbs and tuna, and spinach; mix well. (I added Italian seasonings now).

Drain noodles and stir into spinach mixture. Transfer to a lightly oiled 9x13 baking dish (I used the PC deep dish baker and it fit perfectly). Sprinkle with remaining cheese.

Cover and bake at 350* for 35 min., uncover and bake 5-10 min. longer until lightly browned. (I baked at 425 for 20 min. and uncovered for 5).

For recipe as printed:
1 servings = 346 calories, 9 g fat, 2 g fiber, 24 g. protein

Whole Wheat Bread
(2 loaves)

1/3 c. honey
1/3 c. oil
2-½ c. warm water
1 ½ Tbs yeast
2-½ tsp. sea salt
6-7 c. fresh whole wheat flour (I used King Arthur flour, ½ soft white and ½ hard red)
3T vital wheat gluten

Combine the warm water, yeast, vital wheat gluten and 2 c. flour in a large mixing bowl. Whisk vigorously until well combined. Allow to sponge for 15 min. Add the honey, oil, salt and 4-5 c. additional flour until the bowl begins to clean the sides of the mixing bowl. (Actually I do this by hand. I mix it by hand, knead it about 8 min. by hand and then put it into the kitchen aid with the dough hook for 2 or 3 more min.) Dough should be smooth and elastic. Do not add too much flour.

Put into a greased bowl, cover and let rise 1 hour. Punch down. I do an additional rise. I think it makes the bread lighter and tenderer and my kids are more apt. to eat it. So after punching down, I let rise 1 more hour.

Remove from bowl and divide in half. Form into loaves. At this point, I rolled the dough into a rectangle and spread raw sugar, cinnamon and raisins all over it, then rolled up and put into a greased loaf pan to rise. Let rise until double, 45-60*.

Bake loaves for 25-30 min. at 350*. Bread is cooked when it sounds hollow when tapped on the bottom and the top/sides are golden brown.

You can put an egg wash on the bread. Depending on the color you’d like, here is what you can use.

Egg yolk and cream wash will give a VERY dark brown color
Egg yolk will give dark brown color
Whole egg with give a dark golden brown color
Egg white will give light golden brown color

I didn’t remember to brush with egg wash, so when the loaves came out of the oven, I brushed with melted butter.

The raisin bread is SO yummy, light and lightly sweet. I made 2 loaves of that and 2 loaves regular bread. I’m going to serve it with dinner tomorrow when my in-laws come. I am planning to make many loaves of bread and fill the freezer. I am anxious for when I can get a Bosch!
I adapted this recipe from The Urban Homemaker bread recipe. She has many variations of what to do with the bread. They all look so good. So check out that site if you are interested in making cinnamon pull-aparts, caramel nut pull-aparts, bread sticks, onion cheese bread, garlic-herb Parmesan bread, jalapeno-ranch sharp cheese, onion hamburger buns, onion-dill bread, dried tomato and rosemary bread, cinnamon rolls with apple filling. I am hoping to try many of those!

This recipe is SO good! It is also good to roll the filling in the tortilla and make burritos. Sprinkle with cheese and bake. We like our tortillas to be crunchy. When you make it in the pie, the top tortilla is the only crunchy one.

Black Bean Tortilla Pie

1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 tsp pepper
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed4 green onions, thinly sliced
4 flour tortillas (8 inches & I use whole wheat)
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (I used regular cheese and used 2 cups because we love cheese)

In a large skillet, saute the onion, green pepper, garlic, cumin, and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.

Place one tortilla in a 9" springform pan coated with nonstick cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.

Bake, uncovered, at 400* for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

I always make mini bread loaves for my neighbors at Christmas. It is a family favorite.

Cranberry Nut Bread

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup butter, softened
1 egg
3/4 c. orange juice
1T grated orange zest
1 1/2 c. fresh or frozen cranberries
1/2 c. chopped walnuts

In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended (batter is thick). Add the cranberries and walnuts. Spoon into a greased and floured loaf pan. Bake at 350* for 65-70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool completely.

**This makes 4 small loaves. Bake at 350* for 30-35 min.
YIELD: 1 loaf or 4 small loaves

This is a Pampered Chef recipe. It is SO good!

Smothered chicken with garlic

3 T. fresh rosemary or 1 T. dried rosemary, divided
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1 whole chicken (about 4 lbs...I need to double this!)
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled and whole (about 40 cloves)

Preheat oven to 375*. Lightly spray 9x13 dish with oil (the pampered chef baker/lid bowl is yummy!). Combine half of the rosemary with paprika, salt and pepper in a small bowl; set aside. remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pay dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.

Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minute. Carefully remove lid and continue roasting 25-35 minutes or until thermometer registers 180*F in thickest part of thigh an djuices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from dripping; serve with chicken.

YIELD: 4-6 servings

The garlic is so good and is great smeared on bread.

I serve this with brown rice and cornbread. All but my pickiest eater like it! Jordan thinks it could be spicier, so perhaps I'll add chili powder next time??


Venezuelan Black Beans

2 c. (1 lb.) dried black beans
1/4 c. ketchup
1/4 c. chopped onion
1 tsp. beef or vegetable bouillon granules
1 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. garlic powder (I used fresh garlic)
1/4 tsp. ground cumin
1/4 tsp. pepper
I also used some Pampered Chef Southwest seasoning

Soak beans overnight OR place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 min. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return beans to the pan; add water to cover by 2". Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.

Drain beans and reserve 2 cups of liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. remove half the bean mixture and mash well (I never do this); return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency.

YIELD: 12 servings

1/2 c. = 2 WW points

This is a family favorite. I've not yet tried to make it whole wheat, but it is on my list of things to do! Oh yes, I no longer bake it with the water in the oven. I just put the loaves on a Pampered Chef stone and they are crusty enough for me.

Cheesy Italian Bread

1 package active dry yeast
1 1/4 c. warm water (110-115*)
2 T sugar
1 tsp. salt
1 tsp. garlic powder (I am going to try fresh next time)
1/2 c. grated Romano cheese
3 to 3 1/2 c. flour

In a mixing bowl, dissolve yeast and sugar in water. Add salt, garlic powder, cheese and 2 c. of flour; beat until smooth (I do this all by hand). Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Please in a greased bowl, turning once to grease top. Cover and let rest in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape each half into a 14" loaf. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 min. Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. Fill a 9x13 inch baking pan with 1" of hot water and place on the bottom oven rack. Preheat oven to 400*. Bake loaves for 20-25 minutes. Remove to wire racks.

YIELD: 2 loaves (16 loaves each)
There are 18 points per loaf so about 1 point per serving.

This is Isaac's preferred birthday treat. It isn't cheap to make, however! The recipe calls for Heath candy bars (8-10 of them), but I used a bag of miniature Hershey kisses this time. YUMMY!

Death by Chocolate Punch Bowl Cake

1 chocolate cake mix and eggs/oil needed to make it
2 large boxes instant Jello chocolate pudding (the ones that use 3 c. of milk to make each mix)
2 large containers cool whip (1 2/3 to make it and some for garnish)
Candy bars of choice - chopped (save some for garnish)

Bake chocolate cake according to package directions. Cool and cut into small squares.

Mix both packages of pudding according to package directions.

Thaw Cool Whip (I didn't do that UGH).

In a punch bowl, layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the chopped candy bars, about 3/4 of the large container of CW. Repeat layers, ending with Cool Whip.

I put the extra cool whip into a pastry bag with a large star tip, make rosettes around the bowl - spaced apart, about 10 rosettes, and place pieces of candy between the rosettes.

Refrigerate.

Oh, I've also grated chocolate over the top.

This was really good! Two of my three kids liked it also. So it's a keeper!

Mexican Lasagna

1 lb. lean ground round
16 oz. can fat-free refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic power (I used 2 cloves, minced)
9 uncooked lasagna noodles (whole wheat)
16 oz. salsa
2 c. water
16 oz. reduced-fat sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
4 oz. shredded 2% sharp cheddar cheese
1/2 c. thinly sliced green onion

In a nonstick skillet, cook beef (and garlic if using fresh) over medium heat until no longer pink; drain. Add the refried beans, oregano, and garlic powder (if NOT using fresh); heat through.

Place three noodles in a 9 x 13 pan sprayed with oil; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.

Cover and bake at 350* for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.

YIELD: 9 servings
1 serving = 7 WW points

Blueberry Oatmeal Muffins

3/4 c. oatmeal
1/4 c. wheat germ (I used toasted)
1 1/2 c. flour (I use soft white whole wheat)
1/2 c. sugar
1/2 c. chopped walnuts (I omitted those)
1/2 tsp. salt
1T baking powder
3/4 c. fat free milk
1/2 c. unsweetened applesauce
1 egg
1 c. blueberries (I used frozen)

1/3 c. old-fashioned oats
1/4 c. brown sugar
1 tsp. ground cinnamon

Preheat oven to 400* F. Lightly great 12 muffin cups.

In a large bowl, mix 3/4 c. oats, wheat germ, flour, sugar, walnuts, salt and baking powder. Stir in the milk, applesauce and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.

Mix 1/3 c. oats, brown sugar and cinnamon in a small bowl. Divide evenly over tops of muffins.

Bake 20 min. or until knife inserted in the center of a muffin comes out clean.

YIELD: 12 muffins
3 WW points each without nuts

Lower Fat Banana Bread

2 eggs
2/3 c. white sugar (sucanat)
2 very ripe bananas, mashed
1/4 c. unsweetened applesauce
1/3 c. skim milk
1 T vegetable oil
1T vanilla
1 3/4 c. flour (ww pastry works really well)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
It doesn't call for spices, but I like mine spicey. So I just dump in some Pamp. Chef cinnamon plus, which would be equivalent to pumpkin pie spice.

Preheat oven to 325*F. Spray loaf pans with oil.

In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Stir in bananas, applesauce, milk, oil and vanilla.

In a separate bowl, sift toegher flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Pour batter into pans.

Bake in preheated oven until golden and a toothpick inserted into the center of loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.

12 servings: 3 ww points per serving

My kids don't like walnuts in it, but I do. Although I don't like the extra fat and calories from the nuts. So sometimes I sprinkle whole walnuts on top of the bread before baking. They come out yummy and toasted and the kids can pick them off.

This is my Grammy's cornbread recipe. Everytime I make it, I remember when I was little and helping Gramma.

Cornbread
1 c. flour (I use soft white whole wheat)
1 c. cornmeal
2T sugar
1T baking powder
1 tsp. salt
1 c. milk
2 eggs
1T shortening (I use olive oil)

Combine dry ingredient. Add milk and eggs. Mix well until combined.

Heat oil in a cast iron skillet (or melt it and pour into a round or 9" square baking dish). Pour in cornbread batter.

Bake at 425* for 20-25 min. until deep golden brown.

YIELD: 8 slices
1 slice = 4 WW points

Vegetarian Black Bean Soup

1 c. chopped onion
2 garlic cloves, minced
14 1/2 ounce can vegetable broth
2 15oz. cans black beans, rinsed and drained
1 c. diced peeled potato
1/2 tsp. dried thyme
1/2 tsp. ground cumin
14 1/2 oz. can diced tomatoes, undrained
1/4 to 1/2 tsp. hot pepper sauce
2 green onions, sliced
1T olive oil

In a saucepan, saute onion and garlic in olive oil until tender. Stir in the beans, potato, thyme, cumin and broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 min. or until potatoes are tender.

Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

YIELD: 6 c.
1 c. = 3 WW points

Another bread recipe I love and hope to convert to whole wheat!

Buttermilk Honey Bread

1 1/2 package active dry yeast (.25 oz)
1 tsp. white sugar
3/4 c. warm water (110*)
1 1/2 c. buttermilk, room temperature
2 T butter, melted
3T honey
1 T salt
6 1/2 c. flour

In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 min.

Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl (OK, I just dissolve the yeast in the large bowl. Why dirty 2, right?). Add salt and 2 c. flour. Whisk well to combine. Add the remaining flour, 1/2 c. at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it onto a lightly flour surface and knead until smooth and supple, about 6 min. (I was able to add 6 c. of flour, and then knead in the last 1/2 c.)

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Preheat oven to 375*

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 min.

Bake at 375* for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

YIELD: 2 loaves with 12 slices each
1 slice = 3 WW points

Favorite Buttermilk Bread

6 tsp. active dry yeast
3/4 c. warm water (110-115*)
3 c. warm 1% buttermilk (110-115*)
3/4 c. butter, melted & cooled
1/4 c. honey
1 T salt
1/2 tsp. baking soda
3/4 c. toasted wheat germ
9-10 c. all-purpose flour (I am going to try WW)

In a large mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, honey, salt, baking soda, wheat germ and 4 c. flour; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn onto a heavily flour surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide into thirds**. Divide each portion into thirds; shape each into a 12" rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased loaf pan. Repeat with remaining dough.

Cover and let rise until doubled, about 45 min. Bake at 350* for 40-45 minutes or until gold brown. Remove from pans to wire racks.

YIELD: 3 loaves with 12 slices each.
1 slice = 3 WW points

Vegetable Lasagna

12 uncooked lasagna noodles (I use whole wheat)
1/2 c. chopped onion
2 garlic cloved, minced
2 c. diced zucchini
1 1/2 c. sliced fresh mushrooms
1 c. thinly sliced carrots
1 c. diced bell pepper (any color)
1-28 oz. can crushed tomatoes
1 1/2 c. water
1-6 oz. can tomato paste
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1-15 oz. carton reduced-fat ricotta cheese
1 1/2 c. (6 oz) shredded part-skim mozzarella cheese, divided
1/4 c. grated Romano cheese

Cook lasagna noodles according to package directions. Meanwhile, in a large skillet coated with nonstick cooking spray (I use 1T olive oil), saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 min. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 min. Remove 2 cups sauce and set aside.

Drain noodles; set aside. combine the ricotta, 1 c. mozzarella and Romano cheese. In an ungreased 13x9" baking dish, layer a third of the remaining sauce, 4 noodles and half of the cheese mixture. Repeat layers. Top with the remaining sauce and noodles. Spread reserved sauce over top.

Cover and bake @ 350* for 45 min. Uncover; sprinkle with remaining mozzarella. Bake 5-10 min. longer or until cheese is melted. Let stand for 15 min. before cutting.

YIELD: 8 servings
1 Serving = 5.5 WW points

Happy Spring!!

I can hardly believe it is the first day of spring already! The sun is even out to greet us this morning! It won't last long since we are to get rain this afternoon and it will last days and days. Our high today is 50* although it was a brisk 25* when I went to Curves this morning.

Doug made it home early this morning and came to bed about 5am. It was nice to see him, although I am tired now from being up that early! Hopefully I'll catch a nap this afternoon.

Our plans for today include school, dinner, a trip to the PO, resting this afternoon and church this evening. I'm making the beef & broccoli stir-fry recipe I came across yesterday while copying recipes from my old blog. Oh, I may do some more of that. We'll see.

So how is your weather this wonderful first day of spring?

Whew...I went through 3 months of archives and posted recipes. I found some old favorites that I am going to put on the menu next time!

Now, I am off to put away my snowman decorations! They say spring is coming. I'm ever hopeful!

Orange Roast Chicken

1 whole roasting chicken (Mine was 8 lbs., teenage boys)
Olive Oil
Salt
Pepper
Rosemary (I used Pamp. Chef Rosemary & Herb)
1 orange
1 onion

Rinse chicken and pat dry. Drizzle with olive oil. Sprinkle salt, pepper, rosemary and zest of 1 orange all over chicken. Quarter orange and onion, stuff in cavity. Bake until finished.

I have the Pampered Chef stoneware baker with stoneware bowl that I make all my roasted meats in. So if you don't have that, just put in a pan and roast uncovered until browned, then tent with foil.

I put mine in for 325* for an hour, turned downt o 275* while I napped, turned up to 350* the last 40 min. while making potatoes, etc.

Let chicken set 10 min. before slicing to let juices redistribute. Your meat will be more moist this way.

So yummy! Remove the skin and 1 ounce is 1 WW Point!

I got this recipe from my church cookbook. I love them!

Stuffed Bell Peppers

2 lbs. 93% fat free ground round
1 c. cooked brown rice
2 garlic cloves, crushed
5 large bell peppers, any color
1 T parsley flakes
1/2 c. skim milk
1-2 handfuls freshly ground romano or parmesan cheese (about 1/4-1/2 c. I have small hands lol)
1/4 c. bread crumbs (I use one handful of ww bread crumbs)
1-2 jars marinara sauce (I use homemade)

Cut peppers in half top to bottom, clean insides.

Combine all ingredients except marinara sauce. Divide into 10 equal portions.

Roll meat mixture into a ball and push into pepper 1/2. Put peppers in a 9x13 pan that has some sauce spread around the bottom. (I kinda tip them so they all fit). Pour remaining sauce overtop. Cover.

I put them in at lunch time and start baking at 325*. An hour or so later I turn it down to 275* (while I nap). An hour before dinner I turn them back up to about 325*.

One pepper half = 5 WW points.

Beef 'n' Broccoli Stir-Fry

1/2 c. thinly sliced onion
2T chopped green onion
2 garlic cloves, minced
2 tsp. olive or canola oil
1 lb. boneless beef sirloin steak, cut into thin strips
1/3 c. beef broth or white wine
3 c. broccoli florets
2 c. sliced fresh mushrooms
1T cornstarch
1/8 tsp. pepper
1 c. beef broth
2 T balsamic vinegar

In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over med heat until tender. add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside.

Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through. Serve over rice if desired.

Yield: 4 servings
1 c. beef mixture = 5 WW points

Broccoli & Cheese Stuffed Shells

24 uncooked jumbo pasta shells (WW if you can find them)
15 oz. part-skim ricotta cheese
10 oz. frozen chopped broccoli, thawed and drained
4 oz. shredded part-skim mozzarella cheese
2 egg whites
1T minced fresh basil or 1 tsp. dried basil
1/2 tsp. garlic salt (I use 1 or 2 fresh garlic cloves, minced)
1/4 tsp. pepper
26 oz. meatless spaghetti sauce (I just use my homemade)
2T shredded Parmesan or Romano cheese

Cook pasta according to package directions. In a bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings; mix well. Drain pasta.

Spread half of the spaghetti sauce in a 13x9 baking dish sprayed with oil. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. Cover and bake at 375* for 25 min. Uncover; sprinkle with Parm cheese. Bake 5 minutes longer or until heated through.

1 shell = 2 WW points

Creamy Tomato Soup

1/4 c. butter
1/4 c. soft white whole wheat flour (Gramma uses white)
2 c. milk (I use skim)
4 c. tomato juice
salt, pepper and Italian seasonings to taste

Melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper. Cook and stir 1-2 min., until flour is browned. Gradually whisk in milk. Whisk and cook until thick and bubbly. Whisk in tomato juice and Italian seasonings. Cook until warmed through.

Sausage Broccoli Bread

2-1lb. loaves frozen bread dough (or homemade,I use whole wheat dough)
1 pound bulk pork sausage (I use turkey sausage)
2 1/2 c. chopped fresh broccoli
1-14.5 oz. can diced tomatoes, drained
1 large onion, chopped
8 oz. shredded montery jack cheese
1 egg, beaten

Thaw dough and let rise according to package directions (or start your dough)

In skillet over medium heat, cook sausage until no longer pink. Remove with a slotted spoon and set aside. In drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool.

On a lightly floured surface, roll each loaf of dough into a 12x10" rectangle. Spread 1/2 the sausage lengthwise down the center third of each rectangle. Top each with 1/2 the broccoli mixture and 1/2 the cheese. Fold the short sides in 1"; pinch to seal. Fold long sides over filling; pinch to seal.

Place seam side down on a greased baking sheet or stone.Brush egg over the top and sides of each loaf. Bake, uncovered, at 350* for 25-30 min. or until golden brown.

I make my dough in the night before. After the first rise, I punch down, cover and refrigerate. I take it out about 90 min. before I need to use it to let it warm up.

This is really yummy with homemade tomato soup.

Whole Wheat Blueberry Scones

2 c. all-purpose flour (soft white whole wheat)
1 3/4 c. whole wheat flour
1/4 c. packed brown sugar (sucanat)
4 tsp. baking powder
1/4 txp. baking soda
1/3 c. cold butter
1 3/4 c. 1% buttermilk
1 1/2 c. blueberries (I used frozen)
1 T sugar (sucanat)

In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times.

Transfer dough to a baking sheet coated with cooking spray (I just used my pizza stone). Pat into a 9" circle. But into 12 wedges, but do not separate. Sprinkle with sugar. Bake at 375* for 30-35 minutes or until golden brown. Serve warm.

If you do the WW points diet, these are 4 points each

The boys put them in a bowl with a little milk over top. They were soooo yummy.

These are so yummy! It is like eating warm banana bread with syrup, which we also warmed. Yummy!

Banana Oat Pancakes

2 large ripe bananas, peeled
1 T granulated sugar (or honey or sucanat)
1 c. flour (soft white)
1/2 c. old fashioned oats
1 T baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 c. fat-free milk
1 egg, lightly beaten
2 T vegetable oil

In a medium bowl, combine dry ingredients. Stir in wet ingredients until moistened. Fold in bananas.

Lightly grease griddle (or whatever you cook pancakes on). Pour by scant 1/4 cupfuls. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook until other side is browned.

Serve with warm syrup if desired.

OK, So I think these would be great with chopped nuts added! I mixed the dry ingredients at night so it was a quick breakfast.

This make 6 servings and 1/6 of the recipe is 4 WW points.

This is an easy and Weight Watcher friendly pizza crust recipe. It works really well with soft white whole wheat flour if you don't want thick crust. Or you can mix 1/2 soft white and 1/2 hard red or white. The recipe calls for white flour.

Basic Pizza Dough

1 1/2 c. warm water (110-115)
1 tsp. sugar
1 package active dry yeast (2 1/4 tsp)
1 1/2 tsp. salt
1 T. olive oil
4 1/4 c. flour

Combine the water, sugar and yeast in a large bowl; set aisde until foamy (just a couple minutes). Stir in the oil, salt and 2 c. flour and mix well. Add flour, 1 c. at a time, and continue stirring.

Turn the dough onto a lighly floured surfade; knead until the dough is smooth and elastic, about 10 min. (I use the 1/4c. flour for the kneading).

Place into an oiled bowl, cover with a towel and let rise in a warm place until doubled, about 1 hour.

This recipe makes 2-12" pizzas with 6 servings each. So 1/12 of this recipe (1/6 of a pizza) is 3 WW points.

Creamy Chicken Rice Soup

This is one of my favorite comfort soups. It is so yummy and easy. I have to triple it for my family! I like to serve it with fresh bread!

1/2 c. chopped carrot
1/3 c. finely chopped onion
1/3 c. chopped celery
1 garlic clove, minced
2T butter
1/4 c. flour (soft white works great)
2 14-1/2 oz. cans chicken broth (I use homemade from the freezer)
2 c. cooked rice (I use brown)
1 c. cubed cooked chicken
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk (I use skim)
2 T lemon juice

In a large saucepan, saute the carrot, onion, celery and garlic in butter unil tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 min. or until vegetables are tender. Reduce heat to low. Stir in the milk and lemon juice. Cook and stir for 5 min. or until heated through.

Yield 6 servings

1 c. = 4 WW points

I'm going to copy some recipes from my other blog on over here.

Moist Pumpkin Bread

2 c. flour (I use soft white whole wheat)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar (1/2 c. sucanat)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 eggs
1/2 c. melted butter (1/2 c. unsweetened applesauce)
1/3 c. pure maple syrup
1 c. pureed pumpkin
1/2 c. raisins (don't use these)
1/2 c. chopped pecans (don't use these either)

Combine all dry ingredients and make a well in the center and wisk in the wet ingredients.

Scoop batter into a greased loaf pan.

Bake at 375* oven for 50-60 minutes or until tests done with a toothpick in the center.

Remove from pan and cool on a wire rack. Let cool somewhat before slicing

The entire loaf is 37 WW points.

Happy Tuesday!

I think I've been overdoing it the past couple of weeks. I just couldn't wake up yesterday. I overslept until 7:30, I took a 2 hour nap, and I went back to bed at 9:30. I slept 9 hours! and I still feel sleepy. Overdoing things coupled with the weather is to blame I think. We had rain, snow and sleet yesterday! What a variety LOL. Today it is supposed to be sunny (but the clouds have yet to disappear) and a high of 35*. Wow...such a heatwave LOL.

It has been rather quiet around here. Doug left for work on Sunday evening and will be home late tonight. He took Allen, the 12 year old, with him. I feel like I'm on vacation. I don't have read alouds to do since Allen is gone. Isaac is pretty independent with his work and I only have to spend about 45 min. helping him correct his stuff at the end of the day, and Jordan is doing the cyber public school thing.

Yesterday morning I went to Curves and I played around with this blog. I did make homemade mac & cheese, since the 3 of us love that! Yesterday evening I went to my Gramma's house to play Super Scrabble with her, my aunt and my sister. We had a lovely time. My Gramma is such a sweetie! I am blessed to have both of my Gramma's still. Here is my Grammy 'Way that I played Scrabble with yesterday. She's standing with my step-mom, Cay.

So today is another relaxed type of day. Isaac is still sleeping. Jordan is up, has done chores and eaten, and is starting his schoolwork. I am about to head to the library and WalMart. I've started the laundry, etc., etc. I think I'll work on the premie baby blanket I am making. Brenda from the Sonlight Forums had a premie baby a few weeks ago. She linked to an organization that gives away little blankets, etc. So I am making a few blankets to send to this organization. I'll post pictures when I'm finished with them.

This recipe is awesome! I love homemade mac & cheese, such a comfort food. Today it is cold, snowy and dreary, so comfort is definately it for today! Good thing I went to Curves this morning because this certainly isn't a low-fat meal!

Four Cheese Macaroni

1 lb. elbow macaroni (I use whole wheat)
8 T butter
1/2 c. shredded Muenster cheese
1 c. shredded sharp Cheddar cheese
1/2 c. shreeded Montery Jack cheese
1 1/2 c. half-and-half (1 1/2 c. evaporated milk)
8 oz. cubed Velveeta cheese (8 oz cubed 2% Velveeta)
2 eggs, beaten
1/8 tsp. pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 T butter, stir into the macaroni.

In a large bowl, combine Muenster, Cheddar and Montery Jack cheeses; mix well.

Preheat oven to 350*F.

Add the half-and-half, 1 1/2 c. cheese mixture, cubed Velveeta, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 9x13 dish. Sprinkle with the remaining 1/2 c. cheese and 1T butter (I do not add extra butter when adjusting. Stir 8T into macaroni).

Bake in preheated oven for 35 min. until hot and bubbly around the edges; serve.
I can never remember if I should cover this or not. The directions don't say and I just sometimes do and sometimes don't LOL

Welcome to my new home!

Every since HSB did their last set of upgrades, I have been having horrendous problems with my blog. So I've decided to move on over to Blogger. I've been playing around with my template and am finding it surprisingly easy to use.

So, I hope ya'll will join me here at my new home! I'm going to figure out how to add categories and hopefully move my recipes on over here. Anybody have any advice on how to do the categories?

OK.....I am off to do something around my house. Perhaps school my children and feed my family. I'll be back later on I am sure!