Menu Plan

Monday: Anything goes...still had to shop :)
Tuesday: Ham and Beans
Wednesday: Baked Pasta E Fagioli
Thursday: Korean Roast Chicken Thighs
Friday: Minestrone Soup (a friend said this one is good, so we are trying it this week)
Saturday: Taco Baked Potatoes
Sunday: Chicken Fried Rice

Happy Thanksgiving

I thought I would take a little time out of the day to post the recipes I made on Thanksgiving. Thankfully, I did not cook and am very thankful for my aunt who opened her home up to family. I did, however, make some special things for my family for breakfast and made a pie.





For breakfast I made a Croissant Casserole and Quickie Cinnamon Rolls. I really would like to just make my own cinnamon rolls but knew I would probably not feel up to it, so this recipe was perfect. For the pie, I tried for the first time Jolean's Butterscotch Pie. I have to say that this pie is VERY good, but letting it sit out for a VERY long time is wise as putting it in the fridge makes the butterscotch pudding and meringue weep.

I hope everyone had a wonderful Thanksgiving Day.

Corn Fritters

2 cups fresh corn or canned corn (I used both creamed and kernal corn, adding probably more of the kernal than creamed)
2 eggs beaten
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
1 tsp baking powder
2 tablespoons cream
4 tablespoons butter, oil or margarine (I used my nonstick griddle and did not use any oil...it was better that way than using any oil)

1. Combine eggs, flour, baking powder, salt and pepper with the corn.
2 Mix thoroughly
3 Add cream to mixture
4 Melt fat in frying pan and drop corn mixture by spoonfuls (used a standard table spoon) into the hot fat (as I said before I did not use anything and just used by large rectangular griddle set at 375).
5 Brown on both sides.
6 Serve with syrup (I did not try this, I only sprinkled some with a little sugar and others I dipped in Franks Red Hot sauce)

2010 is going to be a SWEET year!

Well, its definitely official. A baby was seen on ultrasound today with a good heart beat. I am due June 27th, although I never seem to go to term. This falls around my oldest birthday and my anniversary. Everybody seem to think it will be a girl, although I would like another boy. I guess its been so long since I had a little girl that it freaks me out. My little girl is going to be 19 by the time this baby is born. Whatever it is, is what God wanted for this family and we will be happy with whatever we get....thankfully it is NOT twins...which my husband kept saying it would be.

We also have signed papers to finally purchase a house. It is a 1900 Victorian home and I LOVE IT. It suits me so well. I really can see my children running around that home and spending holidays in the dining room. We will find out if everything has gone through as planned in the next week or so...then it will be on to moving in...that's the part I don't look forward to is packing up our life here. I live in the home I grew up in...so it will be kinda sad to leave it behind. I am still looking forward to a change and a new life in new surroundings.



2010 is going to bring many changes, all for the better. Our family is expanding and so are our horizons....God blesses us beyond what we could ever expect or ask for.....I feel sometimes that I don't deserve what he plans for me and am in awe that he knows exactly what speaks to my heart. I am just wondering now..."Lord, where am I going to fit all these kids in my small car?"...ha ha. This too he shall figure out for me....I would LOVE a brand new FLEX....I don't really think that, that is in our budget though ;)

God Bless!!


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Baked Pumpkin Pie Oatmeal

I found this recipe on Mrbreakfast.com. IT IS WONDERFUL!

(4 servings)

1 cup oats - old fashioned or quick
3/4 cup pumpkin puree
3/4 cup milk
1/4 cup brown sugar
1 Tablespoon butter - softened
1 teaspoon vanilla
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

For The Topping:
1/4 cup chopped pecans or walnuts
2 Tablespoons white sugar
2 Tablespoon softened butter

Preheat oven to 375 degrees.

Prepare 4 individual 1-cup ramekins by coating the inside generously with cooking spray.

Prepare the topping mixture by combining the three ingredients together in a small bowl. Set aside.

Mix all dry spices together in a small bowl.

Combine all other ingredients together in a large mixing bowl. Mix well and slowly sprinkle in the spice mixture at the end so it's distributed evenly through the mix.

Divide the mixture among the four ramekins.

Bake for 10 minutes. Carefully sprinkle equal parts of the topping mixture over each serving. Bake for an additional 7 minutes.

Allow oatmeal to cool at least 5 minutes before serving. Enjoy!

To make this dish extra special, serve with a cool heaping Tablespoon of reduced-fat vanilla ice cream or whipping cream on top.

To see more great recipes visit Grocery Cart Challenge here


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Menu Plan Monday

Another Monday, another Menu Plan! Trying to plan more healthy meals as I cannot afford to gain to much weight during this pregnancy. Most of these are Weight Watcher friendly.

Monday: Family dinner out.

Tuesday: Cheesy Chicken Macaroni and Cheese

Wednesday: Crockpot Cabbage with Kielbasa

Thursday: Lentil and Brown Rice Casserole

Friday: Hash Brown Soup

Saturday: Smothered Chicken with Pierogies

Sunday: Savory Meatloaf, Egg Noodles and Veggie

For more Menu's check out Organizing Junkie

Window Stars

I found a new craft that I love. My husband and I sat one night last week and made these two. I want to make enough to fill the windows during the cold winter months. I did more fall colors for now, but eventually will probably do all the colors for the winter, to see some color when looking out the windows into the snow filled yard.



You can find the directions HERE

Fall Is My Favorite

I don’t know what it is about fall that makes me feel more love for my family, more thankful for my home and more excited for a winter of hibernating. Fall for me is time for baking, time for much needed family closeness in the warmth of our home, its blankets and candles and the sound of the furnace. Its life slowing down to a pace I can handle. I love how the colors of gold, red and orange paint a backdrop of blue. The shadow of fallen leaves around the trees in the park, entice me to take a picture to keep the memory forever. Time for getting out all the heavier coats and making sure we are stocked with gloves and hats. I find us gathering around the dinner table for a hot bowl of soup and a piece of bread for dipping. Ending the night under a heavy blanket with my honey and touching feet to keep warm…..I love fall……

In autumn when the trees are brown
The little leaves come tumbling down
They do not make the slightest sound
But lie so quietly on the ground
Until the wind comes puffing by
And blows them off towards the sky.

The winds will blow their own freshness into you,
and the storms their energy,
while cares will drop away from you
like the leaves of Autumn.

Fall poem by John Muir

Lots Has Been Happening

It has been pretty busy around my house lately....actually over the past few months. Jack has suffered two pretty icky sinus infections, the first one he had for about 3 months. I thought it was allergies and so the poor kid suffered for far to long. The second infection, I was able to easily identify and get him treatment right away. He has finally been starting to take a few steps. He just turned 14 months old on the 6th of this month. Last month, I had a couple gallbladder attacks, one being extremely severe. In fact, it sent me to the Emergency Room. By the time I got there, the attack subsided. They said I would need to have my gallbladder out after finding multiple stones. I scheduled my surgery for the 16th of this month, which is tomorrow....Well, that is where the story takes a turn....I found out this past Sunday, I am pregnant. VERY UNEXPECTEDLY! Although, right now, the docs are being cautious as my beta HCG levels are low, but they are doubling which is a good sign. I have had miscarriages in the past, so this is obviously a possibility. I need to use progesterone with this pregnancy to help it along. I will be going for an ultrasound on the 26th. I have been doing okay. So far, no gallbladder attacks...which I am hoping lasts the entire 9 months because I cannot take any pain medication. Also, just before finding out I was pregnant, I was diagnosed with having Vitamin D Deficiency....I have not been feeling well, even before finding out I was pregnant. Tired, achy, foggy...so, I was glad to find out I was not crazy and that there are some definite issues going on. My husband has been working A LOT...I mean, I hardly see him. We are in the process of buying a home and so he is working a lot of doubles to get us where he financially wants us.

I cannot imagine what God has in store for us in the next year with a possible new house and baby....God is always good......

I hope all is well with all of you :)

Scentsy Holiday Collection

Hey everyone, Scentsy's Holiday Collection is coming out. Ordering to begin November 1st.

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See the Holiday Collection HERE

Menu Plan Monday

Monday: Mac and Cheese with Tuna
Tuesday: Meat and Potato Casserole
Wednesday: Broccoli Soup w/ Peasant Bread
Thursday: Black Bean and Tortilla Bake
Friday: Something with Chicken..not sure yet...any suggestions :)
Saturday: Meatless Italian Minestrone Soup
Sunday: Crock Pot Baked Potatoes

For more Menu's check out Organizing Junkie


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Marriage, Motherhood and Homemaking

I got this link off of a blog I love to read. In the post, she suggested listening to this sermon on Marriage, Motherhood and Homemaking. It was really good...and just as she thought...just what I needed to feel refreshed. I am passing it along to any of you in need of a pick me up :)

Marriage, Motherhood and Homemaking

Menu Plan Monday

Monday: Hearty Salisbury Steak, Egg Noodles, Veggie (never made last week, check out that post to find recipe)

Tuesday: Brown Rice and Lentil Casserole (never made last week, check out that post to find link)

Wednesday: WW Crockpot Chicken Tacos

Thursday: Casserole with Black-Eyed Peas

Friday: Slow Cooker BBQ Pulled Pork Sandwiches, Oh Boy Salad

Saturday: Grilled Chicken, Baked Potato, Veggie

Sunday: Weight Watchers Mac and Cheese

For more Menu's check out Organizing Junkie

New Additions

After the loss of our elderly cat Callie, we decided to add some new companions to our house.

INTRODUCING......

MOXIE....she is full of spunk, charm, love, a touch of aggressiveness (in a good way) and go get em spirit. We definitely feel she is the more dominant of the two.





and...

WILLOW...she has beautiful green eyes with sea green centers. She also has such wispy soft hair.




The kids had a good time playing with them.



They had such a good time, that I don't think the cats knew what hit them....they zonked out for a mid evening nap and slept a long time.

Italian Sausage Vegetable Soup

I found this recipe on Recipezaar. I changed it to suit my Weight Watcher needs and for a cup it turned out (by my calculations) to be 2 points per cup...not bad. Instead of using regular Italian Sausage I used Turkey Italian Sausage...4 links, even though it came in pack of 5.

Italian Sausage Vegetable Soup

Ingredients
1 lb Italian sausage (I used Turkey Italian Sausage, 4 links casings removed)
1 medium onion, finely chopped
1 clove garlic, minced
2 carrots, peeled/ diced
2 small zucchini, diced
1 green pepper, diced
1/2 cup dry white wine
5 cups chicken broth

1 (28 ounce) can crushed tomatoes, in tomato puree
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano
salt
freshly ground pepper
1/2 cup uncooked orzo pasta (rice-shaped pasta)
2/3 cup freshly grated parmesan cheese

Directions
1 Use bulk sausage or remove the casings from the sausage and discard.

2 Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.

3 Spoon out most of the fat from the cooked sausage and discard.

4 Add the onions and garlic and cook, stirring,until soft but not browned.

5 Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.

6 When the soup in boiling, add the orzo and cook for 20 minutes.

7 Season to taste with salt and pepper.

8 Serve in heavy soup bowls.

9 If desired, sprinkle Parmesan cheese over each serving.

10 To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.

11 It may also be frozen.


To see more great recipes visit Grocery Cart Challenge here

Outdoor Wednesday

These guys are all over the place echoing summer's song through the trees. It's a sound I love so much this time of year. One little guy had just shed the shell next to him. My son must have gone out and gotten like ten of the shells from the trees and ground. I find they are quite cute little bugs with their green wings and big black eyes. The wings are so delicate looking. God's creations....so amazing!!!










For more Outdoor Wednesday visit A Southern Daydreamer here

Menu Plan Monday

Monday: Meatless Hopping John

Tuesday: Family Favorite Cheeseburger Pasta

Wednesday: Broccoli and Ham Dinner

Can of 98% fat free cream of mushroom soup
8 oz jar low sodium fat free cheese spread
1 c skim milk
1 c instant rice, uncooked
1 rib celery, chopped
1 small onion, chopped
3 cups cooked ham, cubed
16 oz pkg frozen broccoli cuts, thawed and drained

Mix first six ingredients together in a crock, stir in ham. Cover. Cook on low 3-4 hours. One hour before serving time, stir in broccoli.

Thursday: Italian Sausage Vegetable Soup (made with Italian Turkey Sausage)

Friday: Brown Rice and Lentil Casserole

Saturday: Hearty Salisbury Steaks, Egg Noodles, Veggie

1/4 c egg substitute
1 medium onion finely chopped
1/2 cup crushed saltines (about 15 crackers)
1/2 tsp pepper
1 lb lean ground beef
1 TB canola oil
1 envelope red. sodium onion soup mix
2 TB all purpose flour
2 cups water

Combine first four ingredients, crumble beef over mixture and mix well. Shape into five patties. In a large skillet cook patties in oil over medium heat for 3 minutes on each side or until lightly browned. Remove patties and keep warm; drain drippings

In a small bowl combine soup mix, flour, water; stir into skillet. Bring to boil. Return patties to skillet. Reduce heat; cover and simmer for 5-7 minutes or until meat is no longer pink.

Sunday: Juicy Chicken, mashed potatoes, corn on the cob
http://allrecipes.com/Recipe/Juicy-Roasted-Chicken/Detail.aspx

Made these as well:

Mandarin Orange Cake

Blueberry Pie

Might try these breakfast recipes:

Blueberry Overnight Coffeecake

Peanut Butter Oatmeal

For more Menu's check out Organizing Junkie

Jack's First Birthday

Today was Jack's first birthday. Last year after dealing with a hard last month, the doctor decided to deliver Jack one month early. His heart rate kept dropping during monitoring and after being admitted a few times for extended monitoring, they decided to do an amnio and make sure that his lungs were mature and they induced my labor. My labor was only 3-4 hours long and then I was able to finally hold my little guy. Even though he was one month early, he still weighed 7 pounds 6 ounces. He has been such a blessing to our family. I am excited to see his first year mark, but at the same time sad because it goes by so fast. I am looking forward to seeing how he progresses in the next year. Happy Birthday my little Jacky baby!