Been a while since I updates

Time sure does fly by.

Since my last post back in January, I have lost a pant size. Woot Woot, no weight just a pants size.

I have been dealing with my girls doctor appointments and all kinds of life things, trying to keep afloat in school so that I can pass and finish this chapter of my life. Been trying to get this business off the ground and running, which is starting to pick up some pace. Thank you God.

So I haven't made it to the gym much, I really need to get back going since I am paying for it. This summer when the kids are at home we will be able to make more use out of this and once I get going with it this summer than I will be able to have a momentum and will be able to do it when they are back in school.

Just gotta get my scheduled to go figured out.

1/18/12: Lunch

For lunch I took some left over check broth put that and about 3 cups of water into a medium saucepan. I threw in a small boneless skinless chicken breast. I then boiled then brought the chicken breast to a boil (since it was frozen) and then I removed that pot from the burner, took out the breast and cut it into inch cubes and put it back into the broth. I brought it back to a boil and added about 2 cups of wide no egg dumplings (basically egg noodles) and I added some red pepper, garlic powder, onion powder, and a tad bit of salt. I let it boil for 9 minutes.

The results was a very yummy quick homemade chicken noodle soup.

1/18/12: Today's Slimming Down Project.

Today's project is my kitchen, it is a disaster area, I would take a before picture, but it is completely not pretty. Basically I am going through and getting rid of any unused things and just doing some organization. I want to be able to find everything and have everything in a place. I also want it to look pretty. Since I have started selling Tupperware, I have acquired some pieces, which means it is really more in with the new out with the old.

Since really it looks as though we will be here a bit longer that we had originally planned, but things happen you know, such as having a 2nd kid, then taking in a nephew. So we want be able to sell and buy right now, so we really have to make do with what we have and we really need to make it home. So we will be doing some things to make our home, more organized, less cluttered, and just more homey.

So the kitchen is first up, because I spend a lot of time in there. I will be getting to my pantry later and I will be taking before and after pictures of that because I will be using those at my parties. Modular Mates are wonderful and they are endorsed by the US Military. They also keep bugs away and are airtight. Can't wait to get them and see what my pantry and spice cabinet look like afterwards.

So that is my project today, I will be posting things for sale and for free on Craigslist. And I will post some after pictures as well.

I am also getting prepared to do a remodel of my kitchen. I have a lot of things going through my head on what I want, so we will see if and when it will happen.

1/17/12: What's for Dinner?

So my kids and I loved this dish, my husband, not so much. So it will be stricken from our list of keepers. I do think I would have loved it with the mushrooms, as it is my husband does not like them, so I left them out, yet it was still very very good. To bad the hubby didn't like it. Oh and the cheese I could only find a Parmesan, Asiago, and Romano, but it was good.

Creamy Fettuccine with Brussels Sprouts & Mushrooms

6 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tablespoon minced garlic
• 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish

Preparation

1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

1/16/12

Crazy how I never realized how busy of a person I am. I am trying to exercise and yet I never have the time. It makes me wonder how to others do it, I mean I am not the only one that is always busy, so how do they make it to gym to exercise. We are looking into joining the YMCA next month and yet, if I don't have the time now to exercise then how will I then. I guess it is just a matter of slimming my business down and taking charge of my life and setting schedules and working it all in.

1/16/12: What's For Dinner?

Thai Chicken Pizza

6 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 20 ounces prepared whole-wheat pizza dough
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

So my kids whom were all like: "Pizza with peanut butter that is disgusting, that is just nasty!" absolutely LOVE this pizza. I had told them they needed to keep an open mind because it may be good. I on the other hand, thought it was horrible. I am disappointed. But I have a Tupperware team meeting tonight and they will have food for dinner there. So I will be OK. But I have to say that if this is how Thai food is then no wonder those that eat it are so skinny. I would be too because I would never eat. But I tried it but it will not be making my list of keepers. Oh well, on to the next one.

1/15/12: What's for Dinner? A Day late

Black Bean Soup

4 servings, about 1 1/4 cups each
Active Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed
• 3 cups water
• 1/2 cup prepared salsa
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 4 tablespoons reduced-fat sour cream (optional)
• 2 tablespoons chopped fresh cilantro (optional)

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

I crushed a couple of Tortillas on top of this and it was supper yummy!