Another GREAT DAY!

dancing woman


Husband & I went to our doctor for our 3-month regular check up – I was SOoooooooo glad to hear that I don’t have to go on diabetic meds yet! (I’ve been putting this off for over 6 years now and was kinda worried today might be the ‘turning point’). He said he’s really happy with how I maintain my weight & blood sugar levels and NO, I’m good to go! YAY!!! (We ‘celebrated’ by going out to breakfast at Big Boy – I had a farmer’s omelet – yum!).

FINALLY finished the fuzzy, bright baby afghan – I have more of this yarn but won’t be doing another one for awhile – my fingers need a rest (the fuzzy yarn is a pain to work with, tangles easily).


It’s folded into thirds – a lot bigger than photo


Crockpot Rice Pudding

3/4 C. white, long-grain rice
1/3 C. butter
3 C. milk
3/4 tsp. ground cinnamon
3/4 C. granulated sugar
1 pinch salt

sweetened whipping cream,
for serving

Using a colander, rinse rice thourghly
under cold water. Spray insides of
crockpot with nonstick spray & pour
rinsed rice in. Add remaining
ingredients (except butter & whipped
cream); stir to combine. Pour butter
over mixture, cover & cook on High
2 1/2 – 3 hours until rice has absorbed
liquid. When ready to serve, spoon
into bowls & top with sweetened
whipped cream. Serves 6


Quinoa-stuffed Red Bell Peppers

1 lb. ground beef, cooked/drained
1 can stewed tomatoes
salt/pepper/garlic powder/
Italian seasoning, cayenne pepper

1 1/2 C. quinoa

shredded cheese of your choice

Preheat oven 350 degrees F.
Place quinoa & 3 C. water in saucepan;
simmer about 20 minutes until done.
Cut peppers lengthwise, remove seeds
& membranes; lay in baking dish. Stir
cooked quinoa into meat mixture & fill
pepper halves with mixture. Bake 1
hour (or a little longer, if desired crispy
quinoa edges). Place shredded cheese
on peppers & broil a few minutes to
melt cheese (watch closely to not burn).
Serves 2-3


3-ingredient Crescent Sausage Bites

1 lb. hot sausage (pork or turkey)
1 (8 oz) pkg. cream cheese, softened
2 tubes crescent rolls (refrigerated)
dash salt/pepper

Preheat oven 375 degrees F.
In saute pan brown sausage; drain.
Add salt/pepper – blend in cream
cheese until melted. Unroll one pkg.
rolls & place on a baking sheet. Using
your fingers gently press seams together
to seal. Spread sausage mixture evenly
over dough, leaving about 1/2 inch
border around edges. Unroll remaining
dough & place on top of sausage mixture.
Press edges together to seal, gently
pressing seams to seal. Bake 20 minutes
until dough is golden brown. Cool 20
minutes then cut into small squares.
(using a pizza cutter makes cutting them

(note: poster said salt/pepper are usually
not counted as ingredients, hence 3
ingredient recipe)


Skinny Bruschetta Chicken

3-4 chicken breasts
4-5 small tomatoes, chopped
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. sea salt
handful fresh basil, chopped

Preheat oven 375 degrees F.
Sprinkle some salt & pepper over
chicken, place in baking pan &
bake 35-40 minutes until juices
run clear.
Combine chopped tomatoes, garlic,
onion, olive oil, balsamic vinegar,
sea salt & basil in a bowl.
Refrigerate until chicken is ready
to serve; spoon over top of chicken.
Serves 3-4


Crockpot Cheesesteaks

1 1/2 – 2 lb. round steak, thinly sliced
1/2 tsp. pepper
1/2 tsp. garlic powder
1 onion, sliced
1 bell pepper, sliced
1 (32 0z) can beef broth
6 French rolls
12 slices Provolone, American
or other cheese you like

Rub steak with pepper & garlic
powder; place in crockpot. Add
onion, bell pepper & beef broth;
stir. Cover & cook on Low 5-7
hours until meat is tender. Toast
open rolls several minutes until
slightly crusty. Lay a slice of
cheese on both sides of roll; using
tongs to remove meat/onions/pepper,
pile on top of rolls & return to oven
to melt cheese. Serve hot.
Serves 6


Chicken/Broccoli/Pineapple Stir Fry

2 C. uncooked brown rice

2 tsp. vegetable oil
1 lb. boneless, skinless chicken breasts,
cut into strips
1 medium onion, thinly sliced
1 C. fresh broccoli, cut into florets
1 T. fresh grated ginger root
2 cloves garlic, finely chopped
1 (20 oz) can pineapple chunks,
drained (reserve juice)
1/4 C. soy sauce
1/4 C. (Kikkoman) stir fry sauce
2 T. cornstarch

Prepare rice accordg. to pkg. directions.

Heat oil in nonstick large skillet or wok
over medium-high heat. Add chicken; stir
fry 5-7 minutes until no longer pink. Add
onion, broccoli, ginger & garlic; stir-fry
3 minutes longer. Combine & stir reserved
juice, soy sauce, stir-fry sauce & cornstarch
to a small bowl; add to skillet & bring to
a boil, stirring constantly. Add pineapple,
cover. reduce heat to low & simmer 2-3
minutes more. Serve over cooked rice.
Serves 4

(recipe: Kikkoman)

Shrimp & Crab Dip

8 imitation crab sticks
1 1/2 C. cooked shrimp
1/2 C. chopped onion
1 C. chopped celery
1/2 C. sliced black olives
1 1/2 C. shredded Cheddar cheese
3/4 C. mayonnaise

crackers, for dipping

Place crab, shrimp, onion, celery &
black olives in food processor & chop.
In a large bowl mix shrimp/crab
mixture, Cheddar cheese & mayo.
until combined. Refrigerate 2 hours.
Serve with crackers.


Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 – 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,

In large bowl beat egg, 1/3 C. Half
& half, bread crumbs, onion & 1 tsp
salt. Crumble beef over mixture &
mix well – shape into 1/2 inch balls.
In Dutch oven, brown meatballs in
butter, in batches. Remove from pan
& drain. Add flour, bouillon, pepper,
garlic salt & remaining salt to pan;
stir until smooth. Gradually stir in
water; bring to a boil. Reduce heat,
cook & stir 2 minutes until
thickened. Add potatoes & meatballs;
reduce heat. Cover & simmer 25
minutes until potatoes are tender.
Stir in peas & remaining cream; heat
through. Serves 8 ( about 2 qts).


Apple Caramel Cheesecake Bars

2 C. flour
1/2 C. packed brown sugar
3/4 C. cold butter, cubed
2 pkg. (8 oz, ea) cream cheese,
1/2 C. plus 2 T. sugar, divided
1 tsp. vanilla
2 large eggs, lightly beaten
3 medium tart apples, peeled/
finely chopped
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg

Streusel topping:
3/4 C. flour
3/4 C. packed brown sugar
1/2 C. quick-cooking oats
1/3 C. cold butter, cubed
1/3 C. hot caramel ice cream

Preheat oven 350 degrees F.
In small bowl combine flour &
brown sugar; cut in butter until
crumbly & press onto a well-
greased 9 X 13″ baking dish.
Bake 15-18  minutes until
lightly browned. In large bowl
beat cream cheese, 1/2 C. sugar &
vanilla until smooth. Add eggs; beat
on Low speed just until combined;
spread over crust. In small bowl
toss apples with cinnamon/nutmeg/
& remaining sugar; spoon over cream
cheese layer. In another bowl mix flour,
brown sugar & oats; cut in butter until
crumbly & sprinkle over apple layer.
Bake 25-30 minutes until filling is set.
Drizzle top with caramel topping &
cool in pan on wire rack 1 hour.
Refrigerate at least 2 hours then cut
bars. Makes 3 dozen



Tonight’s dinner will be lasagna – it’s
one of those ‘more than one night’
dinners since tomorrow is Knit Night
& Weds. is my special needs group.

Have a SUPER day!




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One CommentLeave a comment

  1. That blanket just shouts happy,happy! You do good work Lady Jane

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