chicken divan

Well I am hoping the weather has taking a turn for the warmer and we won't be having many more --if any days in the 20s. Around this house we are still trying to get used to the time change. It's hard to fall asleep and even harder to manage to get up in the morning, but that extra hour of sun---boy is that fan-tas-ic!

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
bread crumbs
shredded cheese

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.

Bryce minus a tooth, an avocado tree, and no meat on Friday

Here is the happy kindergartener.

We have an outrageously delicious new product that is just too easy to make. 1 packet of the Giddyup Guacamole Mix water and a couple of avocados and you have ahhhhhhh the best guac it's crazy good. So what do you have after you make some fantastico guacamole? a couple of pits and the chance for a fun family project. Yes I googled 'grow avocado from pit' and got the scoop on how I could grow my own tree! So Anna, Bryce and I are on the road to growing a tree.

Now today is friday and this year Tom has decided to keep lent. So I made a yummy dinner and it got 2 thumbs up from Tom. The kids wouldn't eat it--they had cucumber, french fries and cheese pizza. Anywho, so this is what I made.

Scalloped Potatoes w/Fennel.

So you take your basic scallopped potato recipe and you add in thinly sliced fennel bulb and i add in a fair amount of garlic garlic and bake that together and you have a nice new twist on scalloped potatoes and you've added in another veggie to the mix.

Then I took 1 lb of Orange Roughy which was 3 large filets--that cost $9.67 OUCH! sprayed them w/some pam and sprinkled 1 lightly w/our new Garlic Dill Mix and 2 w/the garlic garlic and popped that in the oven w/the broiler on high until the Orange Roughy was opaque and flaky w/a fork.

It's been ages!

Oh I had the flu for the first time since 1999. just now back to 98%... How miserable it was. I couldn't smell or taste for 5 days--you just don't realize how sad life is when you can't smell or taste until it happens. And that was after about 5 days of barely being able to get out of bed!

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!
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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!!!

New Fav Lunch

I made this yesterday and today, it's really yummy!!!! the recipe is from hungry-girl.com, i made a few changes to it, like I used reduced fat cheese vrs. fat free cheese because fat free cheese is just aweful tasting!

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!

Ingredients:

2 large corn tortillas (like Mission Super Size)

1 slice reduced fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded reduced fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp Roasted Tomato Salsa from TS

1/2 tsp. fiesta party dip mix, dry

Optional toppings: fat-free sour cream, chopped scallions

Directions: Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray.

Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down.

Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

MAKES 2 SERVINGS

Onemonth closer to spring

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.

wahoo chili chicken

So I took a chopped onion, chopped red bell pepper and 3 chopped stalks of celery and sauteed that in a big pot. then I poured in 2 cans of diced tomatoes and a can of beans and added 3 boneless chicken breasts and 2 tbsps wahoo chili and mixed that together and then I added in 1/2 a jar of the TS Corn and Black Bean Salsa and simmered all that until everything was cooked and tender..took out the chickent shreded it, added it back in and Wah-Lah...a low fat good source of fiber and protein dinner.

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!

I like Swiss Chard

Every other week a box of fresh organic fruits and veggies along w/organic eggs and milk shows up at my front door. It's my little luxury and I tell you organic red potatoes taste a ton sweeter than conventional..and there is a big difference w/oranges as well. The box of food we get is called a goodie box because it is a random assortment of seasonal fruits and vegetables. I am really looking forward to the cherry season for example.

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

The window is open and it's January

I am sure this time next week it will be -6 vrs. the 60 degree F reading we are seeing today--so I opened a couple windows to get a bit of fresh air in the house.

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)

Description
This vegetable-laden stew makes a delicious dinner with crusty bread. When reduced just a bit, it could also make a hearty pasta sauce.

Ingredients
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

Instructions
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.

Healthy Reflection Emails I just started getting

Here is today's email and then my thoughts on the question asked....

It is very easy to complain about the state of the world and point fingers, especially when you're having a bad day. What is not so easy--and yet desperately needed at times--is for people to step up and make a difference. Don't be intimidated by others, wallow in your own negative feelings, or sit back and assume someone will do it when you are capable yourself! Relating to others around you isn't always easy, but lending a helping hand, extending a hand in friendship, or expressing a word of encouragement can make a big difference to someone. The fate of many has been changed by the actions of just one person who has grown tired of "how it's always been done" and instead turns and does something more positive. The world does not demand of you to give your entire life, but we can all be instruments of positive change. What can you do to make this world better?

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so far I am loving these Healthy Reflections! What a great reminder of the difference each one of us can make if we make the effort. I believe in my ability to be instruments of positive chance through raising good kids (a complete work in progress) by being a role model of integrity (which is something I've been focusing on since being involving in a teleconference coaching group on the book The Energy of Money. And lastly through my business--in my business I have so much potential to give kind words to strangers, help groups raise money, donate $, and applaude others work be it as memebers of my team --or clients who have fun or important things happening in their lives. Wow I feel like I have just wound up writing in my gratitute book as I am grateful for all these ways I can make a positive change!

Another Recipe

This is another recipe that was emailed to me from the Hungry Girl Newsletter. It looks yummy and I like eggs, so I am in the midst of making it. I also joined a fun site yesterday called spark people --seems like it's my space meets blogger meets weight watchers!

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