Friday, December 19, 2008
Thursday, December 18, 2008
In any case, the snow in Las Vegas reminds me of Leadership Las Vegas in ah 2006 where it was in the 20s on the strip and they had a dusting of snow (it was January) now that was a major bummer--to go from January in Chicago to January in Chicago in Las Vegas.
That is a red food dye that I really think makes Bryce have an attack of ADHD. I have kept track of when Bryce doesn't listen, and is fighting w/his sister and brother and yelling and over a couple weeks I saw that if he get the food coloring he is aweful. Today was his school Christmas party and suffice it to say I think the cupcakes had red frosting
Countdown to me going to Leadership Tucson 27 days. :-)
Tuesday, December 16, 2008
I have had 4 Tastefully Simple open house events this year, and so far the ones at people's homes have not gone well for me --saleswise or bookingswise--I'm just not running into my people--the people who love the TS and who like trying new things (f00d-wise) and would like to host a party. I have 2 more events left, both of which are fundraisers --one of which is for PADS which stands for something like Parishes, A? Delivering Shelter. It's churches that open up and provide shelter on a certain day of the week for the homeless --different churchs do different days of the week. So that is a cause I am very happy to fundraise on behalf of--also this Fri I'll be at a Spa Night fundraiser for Relay for Life and that is another great one I love to fundraise for through my business.
Statistics I am happy about.
My sales are up 15% this year and I am thisclose to $47,000 in sales.
My Team Sales are up over 35% for the year--and they are past $125,000 for the year.
Wednesday, December 3, 2008
Starbucks Peppermint Mocha Coffee
Hagen Dazs Peppermint Bark Ice Cream
A great pair of boots that doesn' cost over $60
A new notebook
going to the movies
Pilot Precise V5 Pens
Cranberry Orange Bread
Basalmic & Basil Dipping Oil
Monday, December 1, 2008
I hugged the pair I tried on and left. Last night I dreamed of the boots. Today I googled the boots. Ruff Hewn.
Sold only in the Carson family of stores. Bon-ton, Bergmans, Elder Beerman, sniff sniff, they don't care the style online. Ruff Hewn Amsterdam. I searched and searched and I cannot even find a picture of these boots.Tears are streaming down my face. Oh beautiful boots!
Thursday, November 27, 2008
I was EXTREMELY happy that my first attempt at brining a Turkey was a total success and that Tom loved the cornbread dressing recipe and the cranberry sauce recipe--all of which I found on foodnetwork.com.
GOOD EATS ROAST TURKEY
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
And I love Tyler Florences recipes...this is no exception!
Lastly I skipped the walnuts for this Cranberry Sauce:
And now I am looking forward to getting up and shopping on Black Friday!
Monday, August 4, 2008
Friday, August 1, 2008
This morning you might have thought it was 10/1 around here instead of 8/1. Patrick left for his last day of summer school sporting a sweatshirt and long pants (apparently it has been really cold in the classroom. And I made a big pot of Mama's soup per Bryce's request for breakfast-and then I really wanted a cookie so I made a batch of peanut butter cookies from a recipe in a cookbook given to me by my good friend Beth LeMie, Personal Historian.
Thursday, July 24, 2008
Tomrrow is my big garage sale AND 7/25/08--ie Christmas in July. Not that that means anything, just a little observation. Being Christmas in July Eve, there was an article in the Tribune talking about a retailers already being worried about the holiday shopping season. I think we'll just focus on socks and underwear for the kids this year...
Tuesday, July 22, 2008
Monday, June 23, 2008
Italian Wedding Soup with Vegan Meatballs
Heat-and-serve simple and full of flavor, our Whole Kitchen™ Vegan Meatballs make a great substitution that will please the whole family. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.
Ingredients with an asterisk () are available as 365 Everyday Value™ and/or 365 Organic Everyday Value™ products.
1 (15-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
6 cups organic vegetable broth
4 ounces elbow pasta
1 (16-ounce) package vegan meatballs
3 cups fresh organic spinach, roughly chopped
2 teaspoons dried Italian seasoning
Sea salt and ground black pepper
2-3 tablespoons grated parmesan cheese (optional)
Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with parmesan if desired.
Per serving (About 14.5oz/418g-wt.): 310 calories (79 from fat), 9g total fat, 0.33g saturated fat, 18.5g protein, 34g total carbohydrate (5g dietary fiber, 7g sugar), 3mg cholesterol, 1400mg sodium
Thursday, June 19, 2008
Then I have a $25.00 gift certificate for NIX a restaurant by our hotel that I got for free wthe coke rewards again...Then we have 6 free tickets to see the white sox from Bryce's baseball camp...AND today I read in the Trib that all summer long kids get in free to the Museum of Science and Industry! So this is going to be my kind of trip, my freebie and rewards collecting will equal less out of pocket expenses and we don't have to spend a ton of $$ on gas.
I am also happy to report that the hotel room has a fridge and a microwave so we don't have to eat in restaurants the entire time. Wahoo!
So tomorrow will be 10 days with out chocolate. I have been waiting for the phone to ring and someone to tell me I get some fabulous prize for subsiding w/o chocolate for more than a week...
Monday, June 16, 2008
Tom will be home with Anna and I'll be there w/the boys. I really hope it all goes ok...ie no storms and no crabby kids. I think I should probably check w/Tom and see if we have a tent tent somewhere in the garage...
I figure I can do lots of walking, since Im used to running. Really I am just giving myself a pep talk on the whole thing right now, I don't like going to places where I don't know exactly how things work--but who does like to try new stuff right? I'll also be doing onsite fundraising w/my TS and I will have at least one team member coming up there--I need to work on hopefully finding another team member or 2 who might want to come up there as well.
Today Anna turned 4, and what did she want to do for her birthday. Get a pink booster seat. So we went to Target since it looked like they'd have better selection on booster seats than WalMart...but they didn't. So I got her a Dora necklace from the one spot..and we went over to Trader Joes because the one other thing Anna really really wanted to do on her birthday was get a little shopping cart and put food in it. LOL Fortunately when we got to Trader Joes they had a mini shopping cart available for the birthday girl to use. Fortunately for me she only almost rammed it into about 3 fellow patrons of the Trader Joes--she was pushing the cart around like she was Danica Patrick...
Then she finished offer her day w/a big piece of chocolate creme pie that Auntie Teri brought over.
Sunday, June 15, 2008
turns out if you are allergy to ragweed--yes...then pollen in some fruits and veggies can trigger oral allergy syndrome...
well at least now I know what the deal is. And at least cooking the fruit or veggies in question can stop it...which is good in case it ever starts happening w/tomatoes...Still I am bummed about the guacamole issue. I love guacamole. But it is def. a prob. I have w/alvocados because today I had alvocado on a sandwich and one bite and my mouth started itching. which is really freaky!
Saturday, June 14, 2008
Tuesday, May 13, 2008
Tuesday, April 29, 2008
Wednesday, April 23, 2008
Butter Rooted Vegetables
Recipe by Tyler Florence
1 tbsp EV Olive Oil
1 lb parsnips, peeled, cut into cubes
1 lb turnips, split into halves
Fresh ground pepper
1 cup chicken stock
1/2 cup chpped fresh herbs like chervil, parsley and thyme (I only had parsley and thyme to add)
1 tbsp unsalted butter
1 lb carrots, peeled, cut into cubes
1 tbsp unsalted butter, cold and cubed
Kosher salt and fresh ground pepper
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well w/the fat; sason w/salt and pepper. Add 1 cup chix stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the veggies are tender, about 20 min. Add butter and toss until incorporated. To serve, pour veggies into a large bowl and shwer w/the mixed herbs and season w/salt and pepper.
We have had fantastic weather this week. I wish it was sunny and in the 70s all the time!
Monday, April 21, 2008
1 Corn fed free-range or organic chicken 4 to 6 lbs
1. Preheat the oven to 250- with fan, 325- without fan
2. Season the chicken inside and out with salt and pepper and lemon pepper salt. Place the garlic and rosemary, fresh lemon in the cavity. Set the chicken in oiled roasting pan and brush with oil.
3. Roast for 1 hour 15 minutes, basting occasionally and covering with oiled grease proof paper or foil if the breast is becoming too brown.
4. Remove from the oven at 160F and allow to rest for few minutes before carving.
Eat with warm vegetables, salad, your choice.
Thursday, March 13, 2008
The other day we had a couple of bunches of broccoli sitting around and I really really wanted Chicken Divan, but I didn't have any sour cream. Sigh. So here is what I came up w/and personally I thought it was good.
Faux Chicken Divan
2 bunches broccoli steamed
3 cups shredded cooked chicken
1 brick of reduced fat cream cheese
about 1/2 a cup of milk
2 tbsps sour cream
2/3 cup light mayo
2 1/2 tbsp Garlic Dill Mix
Take the cream cheese, milk, sour cream (that was all the sour cream I had), mayo and Garlic Dill mix and blend that in a med bowl w/the mixer until well blended and fluffy--used more milk if needed to thin out the blend.
fold in the broccoli and chicken and mix together w/a spoon.
Put mixture in a baking dish, sprinkle on your fav. shredded cheese and top w/bread crumbs then bake for 1/2 an hour at 350.
Friday, March 7, 2008
Wednesday, February 27, 2008
Exciting news for Mr. Bryce, he lost his first tooth yesterday, and then I forgot to put a dollar from the tooth fairy. then I grabbed an envelope and drew a tooth on it and put it on his dresser, told him that must have been left by the tooth fairy, he opens it..and the darn envelope was empty.. Oy. I forgot to put the dollar in the envelope after I decorated it! Ekkk. So I realized the dollar was on our bed by Anna, and told bryce the toothfairy must have made a mistake.
Bryce said the tooth fairy must have forgot to wear his glasses and got all confused. I said yep that must be it!
We have such a delicious line of new products for this spring/summer I can't wait for my party on 3/1--I finally get to share all the goodies!!!
Wednesday, February 6, 2008
Whole 'Lada Love
Wanna stuff your face with a saucy smothered bean 'n cheese enchilada without a gazillion irritating calories and fat grams? Just whip up a batch of these Lean Bean Cheesy Enchiladas PRONTO!
Thursday, January 31, 2008
Some pics I was finally able to down load. :-)
the first is from a magic of books night at bryce's school...it was on his bday and we took his bday presents (the book and the pirate hat w/and we made a tent w/a blanket and a couple chairs and read by flashlight and then we sat around the campfire w/a bunch of other students and their parents and the teachers read interactive stories.
the second is the cabin we stayed in down in so. IL ...Pope County over new years.
Tuesday, January 15, 2008
I have no idea what I will be making tomorrow I have a party w/a big group coming so that is going to be lots of fun...so tomorrow will not be an experimenting w/a new recipe day.
I have a pork roast to defrost, but the man likes that cooked as is...it comes w/flavors added...it's a hormel tender roast--so I'll get that defrosting 2morrow and roast it on thurs w/ahhh a nice green salad and roasted red and sweet potatoes...that sounds delish!
Wednesday, January 9, 2008
This week our box contained a few stalks of swiss chard, which I've not had before. It looks like a cross btwn rhurbarb and kale--but fortunately it tastes like a mild spinach. With each delivery comes the bill--and more importantly a sheet of recipes. This sheet had a recipe for Chard and Cheddar Omlettes. So I revised it to make it healthy and had it as an under 200 calorie lunch.
Chard and Cheaddar Omlette:
6 egg whites
1 cup chopped swiss chard
1 oz 75% reduced fat Cabot Cheddar Cheese grated
1 tbsp Onion Onion (dry)
In a small bowl whisk the Onion Onion into the egg whites. Spray skillet w/Pam, w/pan on med. heat add swiss chard and saute until the chard is wilted. Then add the egg/onion onion mixture into the pan and do the omlette thing, and if the eggs sticke to the pan cause you used an iron skillet like me, then adjust and make scrambled chard and cheddar. When cooked, finish by sprinkling the cheese on top, yum! http://tcforganics.net
Sunday, January 6, 2008
I spent a bit of time today cooking and chopping and I"ll share what we are having for dinner:
1. Pork Roast w/this to accompany it...
I substituted the zuchinni and used fennel root and I used Yukon Gold Potatoes.
Ciambotta (Southern Italian Vegetable Stew)
This vegetable-laden stew makes a delicious dinner with crusty bread. When reduced just a bit, it could also make a hearty pasta sauce.
1/2 lb. eggplant, unpeeled and cut into 1-inch cubes
1 tablespoons good, fruity extra-virgin olive oil
1 large onion, thinly sliced
2.5 tsp Garlic Garlic
1 stalk celery, thinly sliced
a large handful of fresh basil, stems removed, chopped
1 lb. ripe plum tomatoes, passed through a manual food mill, or peeled and chopped finely in the food processor (or use a 14-oz. can Italian plum tomatoes, drained and processed)
3/4 lb. new potatoes, or any waxy potato, scrubbed and cut into 1x2-inch pieces
1/2 lb. zucchini, cut into 1/2-inch rounds
1 large or 2 small sweet red or yellow peppers, seeded and cut into 1x2-inch strips
Salt and freshly-ground black pepper
1. Toss the eggplant cubes in a colander with 2 teaspoons salt. Let it sit in the sink until it starts to sweat out the bitter juices.Rinse them, drain, them and pat dry, squeezing a little.
2. In a large pot, heat the oil. Add the onion, garlic, and celery. Stir-cook over high heat for about 5 minutes, adding a little water as necessary to prevent sticking and burning. Add the basil and stir-cook for a minutes, then add the tomatoes. When it comes to a simmer, add the eggplant, potatoes and 1/2 teaspoon salt. Stir, bring to a boil, then turn down and simmer, covered, for 15 minutes. Add the zucchini and peppers and simmer 15 minutes more, or until all of the vegetables are tender.
3. Taste for salt and pepper, transfer to a warm serving bowl, and allow to stand 15 minutes before serving. Variations: Use Yukon Gold potatoes instead of the waxy potatoes. Instead of zucchini, you can use any summer squash, or try using cauliflower or fennel root. Instead of eggplant, you can use mushrooms.
Saturday, January 5, 2008
Friday, January 4, 2008
I have a TS party tonight, first one of the year and what an early start to the year! This is a great portent for great things to come in 2008! A solid business and plenty of work days is just what the budget ordered!
HG's Ginormous Oven-Baked Omelette
PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*
Make it at night, and then have a great protein-packed breakfast ready in seconds in the morning (just heat 'n eat!)...
Ingredients: 2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper
Optional topping s: ketchup, salsa, hot sauce Directions: Preheat oven to 375 degrees. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.
Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!). MAK ES 4 SERVINGS
Wednesday, January 2, 2008
Inspired by the now-famous 0-Point Garden Vegetable Soup, here are THREE insanely delicious, all-new soup recipes that are Point-free...Weeeeee!
Plum Tomato Cabbage Soup
(1/5th recipe: 36 calories/ 0g fat/ 480mg sodium/ 7.5g carbs/ 1.5g fiber/ 5g sugars/ 1.5g protein = 0 Points!)
With our optional ingredients, you can customize this soup to satisfy your taste buds. Make it hot ‘n sweet (with SPLENDA & FRANK'S RedHot), garlicky (TABASCO Garlic and/or garlic salt), or sweet ‘n mild (SPLENDA). Any way you serve this soup, it’s zero Points per serving!
6 plum tomatoes; chopped
4 cups fat-free vegetable broth
2 cups chopped green cabbage
*Optional ingredients: salt, pepper, SPLENDA, FRANK'S RedHot, TABASCO Pepper Sauce (Garlic or original), garlic salt
In a large pot sprayed with nonstick spray, place chopped tomatoes along with any juice and seeds. Cook over medium heat for 2 – 3 minutes, stirring occasionally. Add broth and cabbage, and raise heat to high. Once soup reaches a boil, reduce heat to low and cover. Allow soup to simmer for 5 minutes. Season to taste with salt, pepper, and any of the other optional ingredients. Enjoy! Makes 5 generous 1-cup servings.
Be creative… Adding an ounce of raisins or a package of (drained, rinsed, & cut) Tofu Shirataki noodles to the recipe only bumps it up to 1 Point! Mmmmmm…1/5th recipe with raisins: 53 calories/ 0g fat/ 480mg sodium/ 12g carbs/ 2g fiber/ 8g sugars/ 1.75g protein = 1 Point
1/5th recipe with noodles: 44 calories/ 0.4g fat/ 485mg sodium/ 9g carbs/ 3g fiber/ 5g sugars/ 2g protein = 1 Point
Chinese Shoestring Soup
(1/4th recipe: 32 calories/ 0g fat/ 515mg sodium/ 5.5g carbs/ 1.5g fiber/ 3g sugars/ 2.5g protein = 0 Points!)
This beauteous bowl of soup is almost as much fun to make and look at as it is to slurp!
4 cups fat-free broth; vegetable, chicken, or beef
3 medium-sized scallions
1 small carrot
1 small zucchini
1/2 medium-sized red pepper
1 tsp. light/ low-sodium soy sauce
*Optional: 4 lemon wedges
Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!). In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp. If desired, serve with lemon wedges for a citrus-y touch. Makes four 1-cup servings.
Be creative… At just 1 Point a serving, turn this into Shoestring Egg Flower Soup! To do so, pour 2 large egg whites into a container with a spout (like a measuring cup). Once soup has cooked for 5 minutes at medium heat, remove from heat and VERY slowly pour in egg whites while VERY quickly stirring in one direction. The result will be gorgeous bursts of egg bits in your yummy shoestring soup!
1/4th recipe with egg whites: 41 calories/ 0g fat/ 545mg sodium/ 6g carbs/ 1.5g fiber/ 3g sugars/ 4g protein = 1 Point
Pumpkinlicious Veggie Soup
(1/5th recipe: 35 calories/ 0g fat/ 400mg sodium/ 6.5g carbs/ 2g fiber/ 3.5g sugars/ 2g protein = 0 Points!)
With chunks of fresh veggies and a creamy pumpkin kick, this 0-Point soup ROCKS!
4 cups fat-free broth; vegetable or chicken
1/2 cup canned pure pumpkin
1 small zucchini
1 1/2 cups chopped celery
1 medium-sized red pepper
*Optional: salt and pepper; to taste
Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, if desired, and dig in! Makes five 1-cup servings.
Be creative… Toss in a half of a cup each of canned corn kernels and black beans for the last few minutes of cooking. With the addition of these Southwest-inspired ingredients, each serving is just 1 Point!
1/5th recipe with corn and black beans: 71 calories/ 0.5g fat/ 480mg sodium/ 14g carbs/ 3.5g fiber/ 4g sugars/ 4g protein = 1 Point