It's been awhile!!!

So i have been down and out for awhile now. I am going to get back into the swing of things!!! I have been such a slacker! I haven't taken pictures in MONTHS of my beautiful babies. We have been surviving around here! I decided to get back into the groove with a little favorite things post! Hope you enjoy!
1. WERE YOU NAMED AFTER ANYONE?


My great Grandma








2. WHEN WAS THE LAST TIME YOU CRIED?


I don't remember








3. DO YOU LIKE YOUR HANDWRITING?


Mostly!








4. WHAT IS YOUR FAVORITE LUNCH MEAT


Smoked Turkey, Honey Ham, and Italian





5. DO YOU HAVE KIDS?


Two Ava and Sawyer








6. IF YOU WERE ANOTHER PERSON, WOULD YOU BE FRIENDS WITH YOU?


Of course, wouldn't you?!?!?








7. DO YOU USE SARCASM


All the time!











8. DO YOU STILL HAVE YOUR TONSILS?


Yes








9. WOULD YOU BUNGEE JUMP?


Only if I were ready to die! I am SO SCARED of heights!








10. WHAT IS YOUR FAVORITE CEREAL?


Honey Bunches of oats with Almond





11. DO YOU UNTIE YOUR SHOES WHEN YOU TAKE THEM OFF?


no








13. WHAT IS YOUR FAVORITE ICE CREAM?


Mint chocolate chip or snickers








14. WHAT IS THE FIRST THING YOU NOTICE ABOUT PEOPLE?


Eyes








15. RED OR PINK?


Pink








16. WHAT IS YOUR LEAST FAVORITE THING ABOUT YOURSELF?


My weight








17. WHO DO YOU MISS THE MOST?


My Momma








18. DO YOU WANT EVERYONE TO COMPLETE THIS LIST?


If they have time and want to get to know me more too








19. WHAT COLOR PANTS AND SHOES ARE YOU WEARING?


No shoes, Red sweats








21. WHAT ARE YOU LISTENING TO RIGHT NOW?


Chuggington, Kids playing hide and go seek. Sawyer is yelling, "sissy, are you?"








22. IF YOU WERE A CRAYON, WHAT COLOR WOULD YOU BE?


Aqua!!! My favorite color ever!!!








23. FAVORITE SMELLS?
Kids fresh from the bath, Baby Lotion, Sentsy anything, new books








24. WHO WAS THE LAST PERSON YOU TALKED TO ON THE PHONE?


My friend Shiloh








25. DO YOU LIKE THE PERSON WHO SENT THIS TO YOU?


I got it on facebook....








26. FAVORITE SPORTS TO WATCH?


Iceskating, and gymnastics








27. HAIR COLOR?


I am actually all grey, but I dye it brown/reddish








28. EYE COLOR?


Hazel








29. DO YOU WEAR CONTACTS?


Yes, but i am lazy and wear my glasses much more!








30. FAVORITE FOOD?


Mexican and Sandwiches








31. SCARY MOVIES OR HAPPY ENDINGS?


Happy Endings, but I do like to be scared too.








32. LAST MOVIE YOU WATCHED?


I think Breaking Dawn








33. WHAT COLOR SHIRT ARE YOU WEARING?


Black








34. SUMMER OR WINTER?


Spring and Fall! But Summer over winter. I get seasonal depression BAD!








35. HUGS OR KISSES?


Both and Lots of em!








37. MOST LIKELY TO RESPOND?


??








38. LEAST LIKELY TO RESPOND?


??








39. WHAT BOOK ARE YOU READING NOW?


I LOVE to read but haven't read anything good in a while! Any suggestions??











40. WHAT IS ON YOUR MOUSE PAD?


No Mouse pad








41. WHAT DID YOU WATCH ON TV LAST NIGHT?


Teen Mom 2. I love reality shows! Real Housewives, Teen Mom, 16 and Pregnant, and any other overly Dramitized show!








42. FAVORITE SOUND(S).


My kids laughing, music, Birdies Chirping.








43. ROLLING STONES OR BEATLES?


Beatles!!








44. WHAT IS THE FARTHEST YOU HAVE BEEN FROM HOME?


Florida








45. DO YOU HAVE A SPECIAL TALENT?


I can color inside the lines? I cook well, sing, and I am a great listener!








46. WHERE WERE YOU BORN?


Murray, UT at Cottonwood Hospital
47. WHOSE ANSWERS ARE YOU LOOKING FORWARD TO GETTING BACK?


Anyone who wants to do this!!








48. HOW DID YOU MEET YOUR SPOUSE/SIGNIFICANT OTHER?


LDSSINGLES.com!

Menu Plan Monday

Yeah I have no Idea what went wrong with my last weeks menu...Oh well! This weeks menu comes from PINTEREST!!! If you don't use this site, repent and go sign up! It is HEAVEN!


Monday
 Chicken SpaghettiMakes 10 to 12 servings
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted
Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.
In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.


Tuesday
Baked Black Bean Taquitos

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1 small jalapeno
• 1/2 tablespoon oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8  tortillas
• 1/2 cup Pepper Jack Cheese
• oil for brushing

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Wednesday

Mini Frittatas

Ingredients

4 large eggs

1/4 cup half-and-half

1/2 teaspoon salt

Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Grated Parmesan cheese (optional)

Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Thursday

THANKSGIVING!!! HAPPY TURKEY DAY YA'LL!!

Friday

TURKEY Sandwiches!!! YUMMMM!!!

Menu Monday

Monday

Rustic Cabbage Soup
 by Melanie~The Sisters Cafe 

 1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups chicken or vegetable stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up . Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Tuesday

Chili Cornbread Casserole

Adapted from Melskitchen

Filling:1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Topping: 1 package Cornbread mix made according to package
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
in a large 12-inch skillet Heat the corn, salsa, and beans. Season to taste and Pour the mixture into the prepared 9X13-inch baking pan and set aside. Mix Cornbread  and Sprinkle the cheese over the mixture and pour the cornbread batter over the cheese and veggie mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Wednesday

Praline Baked French Toast

by Brittany ~ The Sister’s CafePrepare the night before:one loaf of French bread
6 eggs
1 cup milk (not skim)
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg Slice the French bread and arrange in a 9×13 inch dish. Mix the rest of the ingredients and pour over bread. Cover and let sit in refrigerator overnight.

Prepare the morning of:
1/2 cup butter
2 Tb corn syrup (  I used Agave)
1 cup brown sugar
1 cup chopped pecans
Melt the butter, corn syrup and brown sugar in saucepan over medium heat, stirring until sugar dissolves and mixture starts to boil. Sprinkle the pecans over the bread. Pour sauce over everything. Bake at 350 degrees for 40 minutes uncovered.
Thursday
Pesto Grilled Cheese Sandwiches and Oven fries
Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto (or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil
 If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Friday

Baked Southwestern Eggrolls

annies-eats.com

Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Directions:

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Car Trip Tips!!!

I am DONE Christmas shopping!!! Well, for my kids anyway! I have just begun for myself and Rob. As I am browsing around, I decided to help you all make Holiday Car Travels easier!!! Here are some tips for car travel. I would do these all year just to make daily driving easier. Most people would just plop their kids into a seat, and turn on a movie. NOT ME!!! I want my kids to use their imaginations and all that junk! Anyway hope this helps!

1. Car Organizers

These are invaluable. No more where is my..... There are places for snacks, crayons, drinks, coloring books etc.  Now what to fill these babies with!?

2.Toys/ Activities
Color wonder coloring stuff. No markers on clothes from bumpy roads!!!


Magnetic Play sets- No worry about things falling when you turn sharp or hit the brakes!!!


Roll-Up Chalk Boards
I found these on Etsy. Maybe you are crafty and can make your own!!



Magnetic Drawing Boards


Felt Story board- Not as sticky as magnetics, but still a great option!! Again I found these on Etsy, but you could definitely make your own!



Ringed Flash Cards-



I Spy Bags



Travel Games


MAD LIBS!!!




And Of  Course Crayons and Books!!!




3. Snacks for the road!
You want things you can leave in the car without them melting and getting yucky. Here are some great options!
Peanut Butter Packets. These are individually portioned. You can keep them in the car and use them one at a time on crackers, bananas, apples, or heck JUST EAT THE TUBE!!!


Trail Mix- I like this brand because it has no added sugar or salt. The berries and nuts are moist and fresh and don't taste old and dry.

LaraBars
YUMMM!!! These are all natural and have no preservatives!! Just don't get the ones with chocolate chips. That would be a problem!

Fruit Leather!

Mini Cracker Sandwiches
These would get warm but not too melty.


4. Drinks-
Water is best, Let's be honest. Plus no messy sticky spills!!! Get a cute water bottle. You can fill on the go. I would leave one in the car just in case you forget to pack one with you.

these are fun too and they collapse!



5.Games for Potty Breaks
Pack Kites, Jump ropes, Frisbees, Bubbles, and a ball so kids can play at the rest stops! They can get out some energy and stretch their legs! Keep these in the car for impromptu stops at the park too after holiday travel is over.


I hope this helps with your travel plans and your normal daily errands! We need to balance between electronic stimulation and REAL stimulation!!!

Menu Plan Monday

Monday
Spaghetti with steamed veggies
Tuesday
Taco Salad
Wednesday
Tomato Basil Soup with Grilled Cheese
Thursday
Pesto Ravioli and Salad
Friday
Eggplant Lasagna
Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 medium eggplant, diced
• 2 10 ounce packages frozen chopped spinach, defrosted
• 1 64 ounce jar pre-made tomato sauce
• 1 pound lasagna noodles

Preparation:

Preheat the oven to 375 degrees. Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Menu Plan Monday

Happy Halloween!!!
Monday
Mummy Wrapped Hot Dogs (vegetarian)
Cheddar Broccoli Soup
Frog Eye Salad
and Witches brew!


Tuesday
Enchiladas (from choose veg.com)
12 corn tortillas
1 cup onions, chopped
1 cup potatoes, 1/2 inch dice
1 cup pinto beans, drained
1 cup zucchini, diced
1 cup olives, sliced
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon salt
1 small can green chilies, chopped or (optional)
3 cups canned enchilada sauce (or chili gravy - recipe below)


Sauté the onions and potatoes in the oil in a heavy skillet or wok until the onions are transparent and the potatoes begin to soften. Season with salt and oregano near the end of cooking. In a large bowl, combine the cooked mixture, beans, zucchini, olives and chilies. Mix well and taste for seasoning.


Lightly oil a large (10 x 13 x 2) baking dish. Cover the bottom of the dish with 1 cup sauce. Spread a spoonful of sauce on a tortilla, fill with about 1/4 cup of the bean mixture and roll up. Place seam side down in the baking dish. Continue filling and rolling until all the tortillas are in the baking dish. (If the tortillas need softening before rolling, heat each one briefly on each side in a non-stick pan. Stack on a plate until all are heated. Then proceed with filling and rolling.)


Cover the rolled tortillas with the remaining sauce. Cover the dish with aluminum foil and bake in a preheated 350˚ oven for 45 to 50 minutes. Serve with green salad and avocados.


Wednesday
Recipe from busybeelauren

Lauren's Spicy Tomato Basil Quinoa of Awesomeness

1 1/2 cups dry quinoa (I like the golden color, but any color works)

3 cups chicken or vegetable broth

1 cup crushed tomatoes (I like basil infused tomatoes)

1/4 cup light coconut milk

5 fresh basil leaves, chopped

1 sprig of fresh rosemary, chopped

1 teaspoon dried crushed red pepper

1/2 sweet onion, diced

1 tablespoon olive oil

2 cloves minced garlic

salt/pepper to taste

fresh mozzarella to garnish (optional!)

Heat your olive oil in a skillet on medium-high, and season the oil with salt and pepper, fresh rosemary and crushed red peppers, while it heats for 30 seconds. Add in onions and garlic, and sautee until they just start to get translucent. Add in your crushed tomatoes and fresh basil, and simmer for 3 minutes. Slowly pour in coconut milk, and stir until well combined. Simmer together for about 3 minutes. Pour in 3 cups stock, and dry quinoa, stir and bring to a rapid boil. When boiling, turn down to medium-low and cover for 15 minutes. When the quinoa is done, the round fibers will start to separate from the proteins. This dish is meant to be saucy, so if it seems loose, that's fine! I like to stir it up, and let it sit for about 10 minutes, off the heat, to set. You will more than likely need to add plenty of salt, but do it at the end to make sure you don't over season. To serve, shred a little cheese on top, and a bit of fresh basil.

Thursday
Frittata with side of Roasted Asparagus from Totally Healthy Recipes.com

Frittata

Ingredients

4 cups fresh spinach, coarsely chopped
1 1/2 Tbsp extra virgin olive oil
1 large red onion, diced
1/4 tsp. sea salt
1 1/2 cups mushrooms, coarsely chopped
2 red potatoes, cut into small cubes (leave skins on)
1 red bell pepper, cut into small cubes
7 large eggs
3/4 cup low fat feta cheese
2 tsp. fresh oregano leaves
1/4 tsp ground black pepper

Directions

Set an oven rack about 4 inches from the broiler and preheat your oven on low broil.


Heat a 10 inch cast iron skillet (or any skillet that can be transferred to the oven) over medium heat. Add the spinach and a couple tablespoonfuls of water to the skillet and cook until just barely wilted. Transfer spinach to a towel and wring dry. Set aside.

Add olive oil to skillet. Add rest of the ingredients in this order, and don't add the next ingredient until the previous ingredient is cooked. Stir occasionally while cooking:

onion and salt, until it just starts to become translucent
mushrooms, until lightly browned
potato & red pepper

Cover and cook until the potato begins to tender (about 5 minutes). Stir every couple of minutes.

Meanwhile, whisk together the eggs, wilted spinach, feta, oregano and black pepper. Pour it over top of the cooked veggie mixture. Keep cooking until the eggs have set up around the edges (about 10 minutes). Then, transfer to the oven and broil until the eggs are set on top and until your healthy quiche recipe has turned a nice golden color.

Asparagus

Ingredients

1 bunch asparagus spears (about 20 spears)
2 tbsp extra virgin olive oil
sea salt to taste
1/2 cup chopped walnuts
1/2 cup feta cheese

Directions

Preheat oven to 400F. Rinse asparagus and snap off woody ends. Break asparagus into 2 inch segments. In a medium bowl, toss asparagus in olive oil. Add sea salt to your taste. Spread asparagus onto a cookie sheet lined with parchment paper. Place in oven and roast for 7-14 minutes or until asparagus is crisp but tender, turning spears over halfway through. While asparagus is roasting, place walnuts in a small pie tin or baking pan in the oven alongside the asparagus and roast them for about 3-5 minutes or until they start to smell all nutty and roasted. Watch the nuts carefully so they don't burn. Serve asparagus sprinkled with walnuts and feta cheese. It just MELTS in your mouth!

Friday

GNOCCHI AND E2 BASICS RED SAUCE http://engine2diet.com/ Ingredients Serving Size: 4 People gnocci - 24 ounces pasta sauce - 48 ounces vegetarian meat crumbles (frozen) - 24 ounces

Directions

Bring a large pot of water to a boil. Cook the gnocchi until they float to the surface, then drain. Combine the pasta sauce and meat crumbles in a saucepan. Simmer until warm. Spoon the sauce over the gnocchi. Enjoy!

Menu Plan Monday

Monday
Mango Quinoa Salad
From our best bites
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.


Tuesday
Grilled Stuffed Zucchini
adapted from our best bites
2 medium zucchini (about 10″)
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or abt a teaspoon of dried)
2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc)
1-2 cups cooked quinoa or brown rice
kosher salt
black pepper
extra virgin olive oil
Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 C. This will go in your filling. Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.
Preheat your grill outside and then start your filling in a skillet on the stovetop. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 t kosher salt and a few cracks of black pepper. Remove pan from heat and set aside. You’re gonna add that cheese in just a second! First take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside. Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1T cheese and sprinkle with 1/4-1/2 t bread crumbs. Lastly, give them a little drizzle of extra virgin olive oil. Place them back on the grill (filling side up- please!) Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook.

Wednesday
Tortellini Bake
1 pkg. (9 oz.) refrigerated cheese tortellini

1/2 cup boiling water

1 green pepper, chopped

1 zucchini, sliced

1-3/4 cupsmarinara sauce

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT oven to 375°F.
COMBINE all ingredients except cheese in 13x9-inch baking dish; cover.
BAKE 30 min.; stir. Sprinkle with cheese.
BAKE, uncovered, 10 min. Let stand 5 min. before serving.

Thursday
Cowboy Stew
3 cans minestrone soup
1 can ranch style beans
1 can rotel
1 can whole kernel corn
3 potatoes cubed
1 onion chopped

Cook in crock pot on low for 10 hours

Friday
Double Decker Tostadas

1 Package Tostada shells

Fat Free or Vegetarian Refried beans

low fat cheddar cheese or mozerella

shredded lettuce

1 small can enchilada sauce

Salsa

Fat Free Sour Cream

Mix refried beans and 1/2 can of enchilada sauce. Spread mixture on one tostada. Top another tostada with cheese and broil both layers in the oven for about 5 mins or until cheese melts. Put the Cheese layer on the bean layer and top with lettuce, sour cream, and salsa.

Menu Plan Monday

Monday

Lemon Butter Chicken and Rice

from the giant blog of cooking....

1 cube butter

1 package of Good Season Italian Seasoning

2 lbs chicken tenders, or breasts

The juice of 2 lemons

Melt the butter in a big frying pan. Add your chicken and then sprinkle the seasoning over the top and the juice of the lemons. Cover and let cook on medium heat until tender. I took the lid off, and let the juice simmer down so I could get a yummy crispy crust on my chicken.

For the crockpot, put melted butter in the bottom of the crockpot and add chicken. Sprinkle with seasoning and juice. Put on lid and cook on high 4-5 hours or on low 6-8 hours. Serve over rice.

Tuesday

Taco Pasta

from the giant blog of cooking....

1 can of black beans rinsed and drained

1 can corn drained
1 can green chilies
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping

Cook pasta til done. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven. Serve with side salad

Wednesday

All Hail Kale Salad

From toneitup.com

Chop up 1 cup of kale & 1/4 cup red cabbage
1/4 avocado
1/4 cup shredded carrots
Add 6 walnuts
Corn salsa-- 1/4 cup chopped tomatoes, 2 tbs corn, 2 tbs chopped onion, fresh lime squeeze, add a little cilantro and sea salt.
Add grilled tempeh...(or chicken, fish, or tofu)
1/4 cup quinoa

I serve with Drew's brand Lemon Goddess Dressing. It is heaven!!!

Thursday
Turkey Burgers and Asparagus
from toneitup.com

Turkey Burgers...


1/2 pound 99% fat free organic ground turkey

Mix turkey in a bowl with...

1/2 cup egg whites

3 tbs olive oil

3 tbs fat free feta cheese

Fresh crushed garlic

1/4 cup spinach

1/4 cup basil leaves

Pinch thyme
Cook burgers and Serve on a leaf of lettuce or whole wheat bun. Serve with asparagus!

Friday
Split pea soup and Rolls

Pacfic boxed soup and rolls! YUM!

Menu Plan Monday

Monday
Taco Soup

1 large Onion
1 package dry Taco Seasoning
1 package dry Ranch Dressing
1 Cans Pinto Beans
1 Can Black Beans
1 Can Corn
2 Cans diced Tomatoes
1 Can Water
1 sm Can Green Chilies Chopped
1 sm Can tomato Sauce

Saute onion. Add remaining ingredients, cook for 30 minutes or in Crock Pot for several hours. Top with Avocado and fresh cilantro and a squirt of lime juice! YUM!


Tuesday
Mushroom Stroganoff and Salad
recipe from allrecipes

Ingredients

3 tablespoons butter

1 large onion, chopped

3/4 pound portobello mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 tablespoons all-purpose flour

1/4 cup chopped fresh parsley

8 ounces dried egg noodles

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Wednesday
Recipe from totallyhealthyrecipes.com
Honey Almond Citrus Crepes with strawberries and bananas

Ingredients

1 cup almond flour (see below)
1 cup brown rice flour
2 3/4 cups almond milk
4 eggs
2 teaspoon pure vanilla extract
1-2 tablespoons orange zest (to taste)
juice from 1 orange
1/2 cup raw honey

Directions

Put flours, milk, eggs, vanilla and orange zest in blender and let 'er rip until smooth. The consistency should be very thin. (After your first crepe, you may choose to thin it out with a little more almond milk.) Slowly pour about 1/2 cup of batter into a lightly greased (I use coconut oil) large skillet over medium heat. The batter should thin out to the edges of the skillet on its own. Cook until crepe is 80% cooked, then carefully flip crepe over to cook remaining side. Transfer to a plate and repeat until all batter is used.


30-Second Citrus Syrup
In a small sauce pan, heat honey over low-medium heat. Add the orange juice, and allow to heat until honey is just melted. Whisk together and serve over top a folded stack of crepe deliciousness. Top the crepes with mixed berries for antioxidant power.


ALMOND FLOUR: can be found at a health food store for way too much money, or made in about 30 seconds with a power blender or coffee grinder. Just put raw almonds in and pulverize until you've got almond flour.

Thursday
Black Bean Mango Salsa Wraps with brown rice

Whole wheat tortillas
Black beans rinsed and drained
Mango salsa (from Costco)
avocados
cooked brown rice

heat beans and assemble.

Friday
Caprese Salad Sandwiches and tomato soup
Mozerella, tomato, and basil topped with balsamic vineagar on bread made like grilled cheese.
Serve with friut and soup

Happy Birthday Sawyer!(late)

Two Years OLD!!!

Sawyer turned TWO on August 22nd. To celebrate his actual birthday, we went to Jungle Jim's Playland. Sawyer loved it because he was old enough to ride the rides. I was a little worried because in the past he has been FREAKED out by moving fast, but this time he was loving it! He got books, toys, and a fun Lighting McQueen Tent. We LOVE this little boy. He is full of life and love! He is mischievous and curious and loves to test his limits. He is so funny and loves to laugh. Sawyer two years ago we had NO idea how you would turn out. We knew no matter what we would LOVE you to death, but we were worried about what may be different about you. We are SO blessed to have you sweet, tender spirit in our home. I know that your curiosity will be a strength to you as you explore the world around you. I know that you are a special son sent from a loving Heavenly Father. I hope and pray that I can teach you all the things you need to know to return to him someday. We love you so much. You love to give snuggles and kisses. You refuse to kiss on anything but the lips! Even strangers!! You are a good boy and LOVE attention. You love to put on a show and play shy. We are so blessed to be your parents Sawyer. Happy Birthday Buddy Boy!