Let it Snow! Let it Snow! Let it Snow!

This is by far the most I've ever seen here(in our short 2 1/2 years, lol). Right now I can't believe the SIZE of the snowflakes coming down, they're huge! It looks like someone is dropping the stuffing from the dog's bed out. So fun! These were taken this morning, about 3 hours ago, and it's STILL coming down, so I'll add more in a little while. Kids are heading out for Round 2 Sledding.

How'd I Do That Chicken?

Tonight I grabbed a jar with (*)spices in it, which I "think" came from this recipe: Rachael Ray's Devil Chicken. So that's why I call it, "How'd I Do That Chicken".

4 large boneless skinless chicken breasts
olive oil
*spices(really, any spices would probably do)
2 cups white rice
4 cups chicken broth
4 garlic cloves, pressed or finely minced
2 Tbl. real bacon pieces

Place chicken breasts in a gallon size ziploc bag and seal. Flatten the breasts using a rolling pin or kitchen hammer. In a large non-stick skillet coat bottom of hot pan with approx. 1-2 tsp. olive oil. Add spices to deep plate and dredge each side of chicken with spices and place in pan evenly placed. DO not move chicken around, you're trying to get a good caramelization on each side. Cook on med to med-high for about 5 minutes, until browned. Turn over with tongs, and don't move again for another 5 minutes, or until deeply browned. Remove chicken pieces to a plate and set aside. Add rice to pan and about a cup of broth. Using a wooden spoon, scrape pan to get all the bits and yumminess loose. Add remaining broth and garlic and bring to boil. Return chicken to pan, sprinkle bacon pieces evenly, cover, and simmer on low 20-25 minutes, until rice is done, do not remove lid until ready to check doneness. I served this with carrots, the sweetness vs. savory was a great combination. Let chicken rest for 10 minutes and slice against the grain for very tender strips to serve over rice. Makes 6-8 servings.

Foolproof Family Sunday Menu....

This is by far my favorite Sunday night dinner, other than one I don't have to fix myself.

Peppercorn Pork Tenderloin(quick braised, and yes, this is FAST!)

Mashed potatoes

Gravy

Green Beans



Hormel markets and packages these delicious tenderloins that just melt in your mouth. Even though they're fantastic BBQ'd, "quick braised" is my favorite way because the gravy you make from the drippings is just divine. They even claim on their website, "Foolproof, Flawlessly Seasoned Entrées – Always Juicy and Tender".

Heat oven to 400'. Drizzle a hot non-stick oven proof pot with olive oil, about 1 Tbl. and place two tenderloins. Brown the outside of the tenderloins for approx. 5-8 minutes each side, flipping only 4 times. When all 4 sides are browned add 4 cups vegetable stock/broth, bring up to boil and turn off heat. Cover, and place in hot oven for 1 hour. When thickest part of tenderloin reaches 180', it will be fork tender.

While tenderloin is cooking prepare mashed potatoes and vegetables.

My mashed potatoes:

8-10 large russet potatoes, peeled, rinsed, and cubed
Fat-free Half and Half
1 stick salted butter
salt & pepper to taste

Add potatoes to large pot and fill with enough water to cover all the potatoes. Cook on high until they begin to boil. Turn heat down to avoid overspill and cook on medium to medium-low for about 20 minutes until fork tender. Using a slotted spoon/wire bowl, remove potatoes to large bowl. Cut butter stick into cubes and add to potatoes. Add approx. 1/2 cup half and half to potatoes, salt, and pepper. Use a wire masher(not electric beaters, this releases too much starch and they become gummy) and smash until fluffy.

To make gravy:

Remove tenderloins and set aside and cover to "rest". Strain juice from pan through fine sieve colander to remove chunks. Return pan to stove top and melt 1/2 stick butter over medium heat. Add 1/2 cup flour to make roux. Gradually add vegetable broth/stock back to gravy, whisking constantly to keep smooth. You can also whisk a rounded Tbl. flour in with 1/2 cup potato water and add into gravy mixture whisking fast if the gravy is too thin. Add plenty of pepper. The juices from the pork will be remarkably lean, very little fat, because these pieces are very lean.

Pour gravy over pork and potatoes, and even tasty on green beans!

Pumpkin Crunch

This was sent to me in an email for our Relief Society Enrichment Program. Tested and approved!

INGREDIENTS:
1(29 ounce) can Pumpkin
1 can (13 ounce) evaporated milk
3 eggs
1 ½ cups white sugar
2 teaspoons cinnamon
1/2 tsp. clove
1/2 tsp. salt
1 box yellow cake mix
1 C chopped nuts
2 cubes butter, melted

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Blend the pumpkin, evaporated milk, eggs, sugar, nutmeg, cinnamon, clove, ginger and salt. Pour into a 9 x 13 pan.
Sprinkle the (dry) yellow cake mix over the pumpkin mixture and pat gently.
Sprinkle the chopped nuts over the dry cake mix. Melt the butter and drizzle over the nuts and cake mix. Bake for 1 hour.

Copycat Cafe Rio From Someone Who Has Never Eaten There

My recipe for the pork differs a little from some available on the internet because I have tried it before and found there to be WAY too much liquid even though I cooked up twice as much meat with it. So, I've adjusted the liquid. Also the bean recipe is different because I found the beans to be a little bland and decided to flavor it up a bit, so it's not the Cafe Rio copycat, but it's slightly sweet and goes perfect with the pork and rice.

Café Rio Sweet Pork

4 lbs pork roast or tri-tip
1 28oz. can crushed tomatoes in puree***
3 tsp pressed garlic
2 cups brown sugar
1 round Tbl. Cumin
3 C Dr. Pepper
4 Tbsp molasses
1/2 tsp salt
Pepper to taste
Lg. pinch red pepper flakes

Place pork in crock-pot. Mix all other ingredients in a large bowl, and then pour over meat. Cook on high for 4 hours then switch to low for 4-6 more hours.

When done, remove meat from crock pot, reserving liquid. Shred meat with a forks in extra large bowl. Add 1-2 cups liquid into bowl with meat and mix. Allow to set a little to absorb sauce

***I found this recipe had entirely too much liquid in it.  I substituted 1 small can tomato paste, the Dr. Pepper provides A LOT of liquid, plus what the meat puts out itself.  You could even cut back on the Dr. Pepper to 1 1/2 -2 cups. 
Lime Rice
I prepared this in a rice cooker, if you cook on the stove, you will need a little additional liquid.

1/2 stick butter
2 1/2 C (uncooked) rice
3 1/2 C chicken broth
3/4 tsp salt
Pepper to taste
Zest and Juice 2 limes
2 Tbsp chopped fresh cilantro
1/4 tsp cumin or a few drops of sriracha sauce

Rinse rice in colander until water runs clear and then put into bowl of rice cooker. Add remaining ingredients and stir well. Set rice cooker on "white rice" setting. This takes approx. 30 minutes.


Creamy Cilantro Dressing

1 16 oz jar of green tomatillo based salsa or enchilada sauce
1 pkg buttermilk ranch dressing (dry)
1/2 C sour cream
1/2 C mayonnaise
1/2 C buttermilk(or milk mixed with 2 tsp. lime juice and "curdled")
1 C fresh cilantro
2 cloves pressed garlic
1/4 tsp cayenne pepper
1/2 tsp salt
2 Tbsp fresh lime juice
1/2 tsp cumin
1/2 C sugar
A few drops of Sriracha
Blend all ingredients together in blender until smooth and creamy.


Black Beans

2 cloves pressed garlic
1 15 oz. can black beans rinsed and drained
1 22 oz. can Bush's Steakhouse Beans

Bring all ingredients in saucepan to a boil, cover and let simmer about 5 minutes. Mash with potato masher until desired consistency. Serve on tortillas with shredded pork and rice.

Halloween Cookie Bark

The original recipe for this inspired sweet treat came from HERE


Line a large cookie sheet with wax paper and spread evenly:
20 crumbled Double Stuff Oreos(works better if you chill them briefly)
2 cups stick pretzels, broken
1 cup candy corn



In a medium bowl, melt 2 10oz. bags of Wilton flavored wafers(I found this really cool green and had to use it!) by melting first for 60 seconds, stir, and melt in 30 second increments and stirring between until melted. Pour the melted chocolate over the cookie mixture and spread out. Before chocolate can set, drop 1/4 cup candy corn randomly and sprinkle with Halloween candy toppings. Put in refrigerator to chill for an hour. Remove and break into small bite size pieces.

Craft or Treat...

I love my Cricut! The witches came from a Silhouettes free font I downloaded. And the "Boo!" is in Sparkly I downloaded from fontdiner.com. Used the Sure Cuts a Lot program to cut these out on the Cricut. The glass boxes came from a Super Saturday craft I never got to even start. The good thing about this vinyl is, it comes right off with a warm blow dryer or Undo. So, next month I'm sure I'll change it from Halloween to Thanksgiving(ooohh, maybe some gorgeous leaves!), and then the day after Thanksgiving, onto the Christmas Nativity scenes.



I used some green feather trim I picked up a while ago to go around a small lampshade. I just pinned it snug under the glass block to keep it in place.



I also just pinned some sheer orange wired ribbon around the witch blocks, the lights helped reflect even more color behind them. The lights are small strands I picked up I think at the $ store, and they're just tucked in behind the blocks, no holes in the blocks.



Boo!

Hungry Girl Death by Chocolate Cupcakes....

Not mine, but definately worth passing on the low point delicious treat!

Here's the LINK

Breakfast Crunch Wrap (WW=4 pts)

These are SO tasty and fill the "fast food" spot. Great with Boca Burgers too.


Ingredients:
1 Tbl. Reduced Fat Bacon Pieces
1/4 cup liquid egg whites or egg beaters
2 Tbl. Reduced Fat Sharp Cheddar Cheese, grated
Salt & Pepper to taste
Chili Flakes(optional)
1 La Tortilla 100 Calorie tortilla
3 Tortilla chips
Taco Sauce
Butter Flavor Non-Stick Spray


I use two different sized non-stick pans, they're non-stick, easy clean up. I found this little pan at a dept. store going out of business, perfect size for Sandwich Thins by Orowheat/Arnold. A must have! And a large flat pan for the large tortilla.


Spray the little pan with some non-stick spray and cover with the bacon pieces, a Tablespoon goes a long way. It covers the entire pan! This is also a good time to add anything additional like diced onion, peppers, or some spinach leaves, yum!


When the bacon pieces are heated through add the 1/4 cup egg whites(Egg Beaters are just fine, but I don't like them). Add salt and pepper and pepper flakes if you like. Stir with a small, skinny spatula until almost set.


Give the top a squirt of non-stick spray and flip. The bacon and butter spray brown up a bit.


Heat up the large sautee pan and spray lightly with non-stick spray. Top with the tortilla and dump 2 Tbl. Reduced Fat Sharp Cheddar Cheese in the center.


Top the cheese with the egg patty and hot sauce.


Place 3 tortilla chips over hot sauce. Begin folding in segments and press down.


Spray folded top with non-stick spray and flip, pressing down to help seal.


Flip back over after top is browned.


Serve with a nice portion of salsa, fat free sour cream if you like(be sure to count the points though). These would be great prepared the night before, warm in microwave in the morning and you can carry it with you in the morning to school or work.

Made a Double Batch of White Bean and Pumpkin Soup...

Recipe HERE. I LOVE this stuff. Used veggie stock instead of chicken, forgot the cumin, added basil instead and some garlic. Top with a little sliced parm and toasted pine nuts. Oh me! Oh my! Froze several servings, ready to go when I need something.
If you don't have one these, you need one. Pouring the soup into the blender is messy and dangerous(don't ask me how I know). This is the exact one I have, less than $20 at a big box store.

Red Velvet Brownies with Cream Cheese Frosting(WW=2pts)

Updated 2/28/11:  I have not updated the points to see what they are for the PointsPlus program.  I'm going to play with this recipe anyways.  I'm not very fond of the artificial sweetener after taste since I've cut way back on them.  But please feel free to post your own findings!

 

Don't be intimidated by the surprise ingredient, I promise, you won't taste them! Red Kidney Beans. Yep, beans. I have made black bean brownies before, the first time was nasty, but like with a lot of substitution cooking, you need to play around. These not only looked pretty, but they tasted wonderful, even frozen. Makes 32 2pt. brownies.

1 can dark red kidney beans(3)
1 1lb. 2.3oz. box Brownie Mix(61)
2 Tbl. Cocoa Powder
1 1oz. bottle red food dye
water

Preheat oven to 350'. Spray bottom only of a 9x13" pan. Rinse and drain beans well. Rinse can. Return rinsed beans to can, fill can with water to within 1/2 inch of top of can. Pour into blender and blend WELL, and then blend again, really well! You shouldn't see any grains or skins. Blend dye in with bean mixture. Poor brownie mix and cocoa into large bowl and add bean and dye mixture and mix well. Poor baking pan and bake on bottom rack of oven for 24-26 minutes. Allow to cool completely and then flip onto a cutting board and freeze for about an hour. They will be flat, but shouldn't be dry. You can also substitute the beans and water for a can of pumpkin(2pts.). It won't change the point value but pumpkin tends to make fluffier brownies than the beans. You can also use a lower fat box of brownie mix and probably cut each brownie point down to 1.

Cream Cheese Frosting(0)

1 tub of fat free whipped cream(such as Cool-Whip)(7.5)
1 small 9oz. tub of fat free cream cheese(4.5)
1 small package sugar-free fat-free vanilla or cheesecake flavored pudding mix(2)
1 tsp. vanilla(0)
1/4 cup Splenda Granular(.5)
Beat the frosting ingredients well, until smooth consistency. Refrigerate for at least an hour. Entire recipe points value 15. Only use HALF of this to spread brownie bars with. Makes 64 servings, at 0 points each!

Spread HALF of the Cream Cheese Frosting mixture on brownies. Slice into 32 servings. 2 points each.

Double Sauce "Girlfredo" w/Chicken (WW=7.5pts.)

Check out Hungry Girl's version HERE. I found it a little too slimy and for only a point more you can double it. This is my version, with my added faves, bacon(1 more point) and chicken(a few more points).

The first time I tried these noodles, GAG! But there are a few steps I found out you HAVE to do. The noodles are pretty firm and stable, so don't worry about breaking them or crushing them, they can take a lot of handling. And creamy textures tend to taste better on them and have a better texture appeal.

1 package Shirataki Noodles(0)
1 Tbl. 50% Less Fat Bacon Pieces(1)
2 wedges Laughing Cow Cheese(2)
2 Tbl. Fat Free Sour Cream(0)
Salt & Pepper
Grilled Chicken(4.5)
Rinse noodles under water for several minutes, use your fingers to seperate really well. Squeeze out as much water as you can and spread on paper towels to absorb as much liquid as possible. In a medium-hot small sauce pan sprayed with non-stick spray(I'm in love with the butter flavored stuff on the shelf at Walmart, Great Value) spread noodles and bacon pieces. Stir to heat through for about a minute. Add in cheese, sour cream, and salt & pepper and mix well until all cheese is melted and noodles are evenly coated. Pour onto dinner plate and top with sliced grilled chicken. For the recipe above I split an 11 oz. boneless skinless chicken breast in half for 4.5 points to a 3 point full plate of noodles!!!! For 7.5 points, I got all of the above, and I really could have stopped eating half way, but it was SO good. Try adding any meat, leftover steak, shrimp, crab lumps, yummm!

(You can also do this in the microwave, cook on high 1 minute before adding cheese and sour cream.)

Breakfast Thin (WW=3.5 pts)

These are SO filling, you won't miss the fat at all!

1 Whole Wheat Sandwich Thin, Arnold or Orowheat(1)
1/8 cup Reduced Fat Shredded Cheddar Cheese, divided(1)
Dijonnaise Spread(0)
1 Tbl. Hormel 50% Less Fat Bacon Pieces(1)
1/4 cup Liquid Egg Whites(.5)
Open the Sandwich thin and spread bottom inside with about a teaspoon of Dijonnaise, sprinkle with half the cheese so it "sticks". Spray a small saucepan(I have a really small one, about 4" across, perfect for Egg McMuffins or 1 pancake) with non-stick butter spray and sprinkle with bacon pieces. When heated through add egg white. Stir slightly, you're making a patty, not scrambled eggs. Add salt & pepper if you like. Flip when bottom is set and top needs to be cooked. Top cooked through side with remaining cheese. Place on top of Dijonnaise & Cheese topped bottom when cooked through. Add top to sandwich and enjoy!

Cream of Chicken Soup(made from white bean flour)

This sounds strange, but if you're lactose intolerant, or just looking for something healthier to use, this is it. From foodstoragemadeeasy.net. Thanks Ladies!!!!

Cream of Chicken Condensed Soup Recipe:
• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

The original post: http://foodstoragemadeeasy.net/2009/03/29/beans-the-magical-fruit/

Split Pea Soup(Double Batch)

2 lb. bags split peas rinsed, cleaned, debris removed
2 Tbl. Chicken Stock Base
16 cups HOT water
2 Bay Leaves
1 onion finely chopped
6 stalks celery finely chopped
1 1 lb. bag baby carrots finelly chopped in food processor
2 4 oz. bags Bacon Pieces(cooked, found in salad toppings aisle)
salt & pepper to taste
white bean flour to thicken if needed

Rinse peas, remove rocks & debris if any, put in large saucepot with chicken stock base(as pictured on the side in this blog), and 16 cups hot water, and bay leaves. Bring to boil, remove from heat, cover, and let sit 1 hour. Add onions, celery, and about a 1/2 tsp. pepper and bring back up to a boil. Reduce heat to gentle simmer for 1/2 hour. Add chopped carrots and cook for another 1/2 hour. Add bacon pieces and cook for another 1/2 hour. Turn off heat. If you need to thicken it, you can mix about 2 Tbl. bean flour with 1/2 cup cool water, strain through wire mesh strainer if it's too grainy. Add to soup and bring to a slight rolling boil while stirring. The bean paste really thickens it up fast! Add salt and more pepper to taste.

2 Too Good Vegetarian Taco Soup

Do NOT drain!

2 28 oz. cans Bush's Vegetarian Baked Beans
2 15 oz. cans black beans, undrained
2 14.5 oz. diced tomatoes
2 mix packets of taco seasoning
1 can of vegetarian refried beans
1 onion finely diced

I snuck some Sneaky Chef vegetable puree in mine. Mix all ingredients in a large crockpot, cover, cook on high 3 hours, switch to low for the last 2-4. You can also add corn in the last hour, play with it. I did not add any extra salt at all. Top with chopped cilantro, sour cream and cheese with tortilla chips or warm tortillas on the side.

I (heart) Craft Blogs....

FUN ideas! These blogs I came across today inspire me! Click on the names to go to their website. What are your favorite craft sites?

SamsterMommy Oh CUTE!!!!

Cupkateer

Mymindseye

Ucreate

TheIdeaRoom

SuttonGrace

CraftRookie

I (heart) Rachael Ray's Drunken Risotto with Grilled Chicken....

I'm not going to repost the whole recipe, I'm still feeling "satisfied". This was unbelieavably yummy and got thumbs up from the whole gang. I didn't have any greens(missed the store today), but I didn't miss them either. I also used dried chanterelle mushrooms instead and they were perfect. 1 ounce of organic dried chanterelle mushrooms at my Safeway went for around $7.00. Non-alcoholic red wine works perfect. If you don't want to use any kind of alcohol, just substitute additional chicken broth.

LINK TO RECIPE

Creamy Red Potato & Bacon Soup(EASY!) & Basil & Red Pepper Muffins

5 lb. bag of red potatoes
4 green onions sliced, whites and green parts
1 2.8 oz. bag of reduced fat cooked bacon pieces(found by the salad dressing aisle usually) or 1 packaged cooked bacon, diced
2 Tbl. chicken base concentrate
1 tsp. each salt and black pepper**
1/2 tsp. each, ground mustard, white pepper**, thyme, & sage
a pinch of red pepper flakes**
2 bay leaves(to be removed when done cooking)
water
1 pt. fat free half n half, cream or regular half n half

Wash & Scrub 5lbs. red potatoes and dice into approx. 1" pieces(do not peel) and put in large stock pot.



Add to potatoes, chicken based concentrated stock, such as Better 'N Bouillon or McCormick Chicken Base, bacon, green onions, & spices.




Pour in just enough water to cover the potato mixture, approx. 8 cups.



Bring to boil and then reduce heat, cover, and simmer for approx. 1 hour. Stir every so often(don't you love those clear instructions?). When the potatoes become creamy and tender, mash about half of the mixture with a potato masher. You still want some chunks, but mashing some of it releases some more starches to thicken it up. Turn off heat and add 1 pt. of cream or half 'n half and mix well. Top with additional green onion tops or chives and bacon pieces or ham.

**This has a bit of a kick, so cut back on the pepper if you prefer it a little more mild.

My kids have begged me to make this since school started so they can take it in their lunches. It's a family favorite so I hope you enjoy it as much as we do!

Serve with muffins, biscuits or rolls.

Basil & Red Pepper Muffins


2 cups fat-free milk
2/3 cup canola oil
4 egg whites or 1/2 cup egg product, such as Egg Beaters
4 cups all-purpose flour
2 Tbl. sugar
2 Tbl. baking powder
1 tsp. salt
1/2 tsp. pepper
1 16 oz. jar, roasted red peppers, drained and minced
3 green onions, chopped(green & white parts)
2 Tbl. chopped fresh basil or 2 tsp. dried basil leaves
1/2 cup shredded cheese, such as Swiss cheese

Preheat oven to 350'. Spray pans with non-stick spray. In large bowl, combine dry ingredients and mix. Stir in onions and red peppers and stir. If you mix them in to coat with flour mixture they won't float up to the top in the muffin pans. In a medium bowl, combine eggs, oil, and milk. Make a well in the center of flour mixture and pour in wet ingredients and mix until moist, do not over mix. Divide into either 12 Jumbo Muffin tins, 24 Reg. size muffin tins, or 48 mini-muffins. Bake for approx. 25 minutes, or until toothpick inserted in center most muffin tin comes out clean.

Chile Relleno Casserole

This is something I came up with after reading several recipes online. I think it turned out wonderful! It will be just as good substituting lower fat versions, like Egg Beaters instead of whole eggs, or using reduced fat cheese.

Medium or Mild Red Enchilada Sauce
Hot Ground Pork Sausage
1/2 onion, diced
1 can diced ortega chiles
6 Pablano Chiles
8 eggs
1 can evaporated skim milk(fat free)
1/2 cup flour
4 cups shredded colby cheese
2-3 cups broken tortilla chips
Spices: oregano, salt, pepper, cumin, chili powder

Place pablano chiles on a cookie sheet under the broiler. Turn to char all sides. Takes about 5 minutes per side. When the peppers are blackened and the skins begin to peel, place in a large bowl, cover with saran wrap to allow to "sweat/steam".

In a large frying pan, break up sausage and cook thoroughly(you want it to brown). Scoop sausage out into a fine collandar to allow excess grease drain off. Leave about 2 Tbl. grease in the pan to sautee the onions in. When onions are translucent turn off heat and return sausage and can of chile rellenos to pan and mix.

Spray a deep 9x13 pan with non-stick spray. Coat the bottom of the pan with enchilada sauce. Peel pablanos blackened skin off and slice up one side. Remove core and seeds and spread open flat, repeat with remaining peppers. Layer the bottom of the 9x13 with 3 prepared pablanos. On top of chili layer top with 1 cup of broken chips, half of the sausage mixture, 2 cups of cheese.

In large measuring bowl or blender, combine eggs, evaporated skim milk, flour, 1/2 tsp. each salt, pepper, chili, cumin, and oregano. Pour 1/3 of mixture over layer in 9x13 pan. Repeat the 2nd layer of peppers, chips, sausage mixture, and cheese. Pour remaining egg mixture over the top. Spray a piece of foil large enough to cover the pan with non-stick spray before covering pan. Bake in a 350' oven for 45 minutes, uncover and bake another 10 minutes. Cut into 12 pieces. Serve with hot sauce and sour cream.

Bye-bye Patricia Cornwell.....

You are no longer on my favorite authors list. I haven't read any of your books in the last few years, but finally picked up "The Last Precinct" that I picked up for a buck at the library. Your characters sound dumb with all the stupid f-bombs they're dropping, and the stinky S words. I can understand in a place or two, but these characters are just dumb. What happened to your fun mystery novels? I don't remember Scarpetta being that foul mouthed or Marino sounding SO stupid. Did they lose intelligence in the last few years or what? How can they ever solve a crime now being so dumb? Seriously, the quad at the high school has less swearing than your used to be smart characters. Jeffery Archer, Kate Pepper, and even James Patterson, rise above that. Not that I'm totally perfect and never let a naughty word slip, but there was no reason for all of that. I dropped the book after I read the prologue and half of the first chapter. Too bad, you were one of my favorites. I'll miss Dr. Scarpetta and Marino. :( I think I hear James Patterson calling my name again.

Revamped Fresh Spinach & Bacon Quiche

Revamped: Fresh Spinach and Bacon Quiche (EASY!)

2 9" deep pie crusts
1 large sweet or yellow onion chopped
1 pkg. sliced cremini mushrooms
1 package of 50% less fat real bacon pieces
olive oil
Salt & Pepper
1 large bag of spinach, large stem pieces removed
1 1/2 cups grated Swiss cheese(or reduced fat cheese)
8 large eggs(or 2 cups of Egg Beaters)
1/4 tsp. sea salt
1/4 tsp. black pepper
1/8 tsp. ground thyme
1/8 tsp. ground sage
1/4 tsp. paprika
1 13 oz. can evaporated skim milk

Preheat oven to 375'. Sautee onions, mushrooms, and bacon in just enough olive oil to coat pan with lid on tight at a low temperature. Be careful not to let onions burn. Remove lid to let mushroom liquid cook off.

When onions are translucent add spinach and salt and pepper to taste and mix.

Top with lid, until spinach wilts down but stays bright green. Remove from heat.

Divide mixture and spread into bottom of two pie crusts.


Top spinach mixture in pie crusts with divided cheese.

In blender add eggs and spices and blend until mixed well. Add can of evaporated milk and blend well. Divide and pour mixture over spinach and cheese mixture in pie crusts.

Place pies on cookie sheet with lip to prevent burning the bottom of pie and protect bottom of oven from spillage. Bake for 45-50 minutes, until cheese is golden brown on top and eggs are set. Let rest for 10 minutes before cutting into.

This actually IS one of my kids favorites. Serve with grapes or fruit salad.

You can also bake this without the crust.

Summer Pasta Salad

Dressing:
1/4 cup light olive oil
1/8 cup lemon juice
1/8 cup white balsamic vinegar(or your fave)
3-4 Tbl. Honey Mustard(or your fave)
3 Tbl. Gourmet Garden Basil
1/2 tsp. soy sauce
1/2 tsp. each sea salt & ground black pepper
Combine with wire whisk and set aside.

1 Box Rotini Noodles cooked, rinsed, and cooled
1 lb. salami cut up into small triangles/wedges
1 each green & red pepper, diced
1 bunch of green onions, green part sliced
1/4 cup small capers, rinsed
1 cup shredded parmesan cheese(NOT the green Kraft stuff)

Combine all ingredients and dressing and serve!

Chocolate Eclair Cake

This is my "healthified" version of a popular recipe but I promise you it tastes naughty.

1 8oz. package fat-free cream cheese
1 tub fat free Cool-Whip(or store brand)
3 small packages sugar-free, fat-free Vanilla Jello Pudding mix
5 cups skim/fat-free milk

1 box Reduced Fat Graham Crackers

1 tub milk chocolate frosting

I use my KitchenAid to combine the first 4 ingredients until well blended. Set aside. Spray a 9x13 inch rectangle baking pan with non-stick spray and lay entire bottom of pan with a single layer of graham crackers. You'll need to break some to fit right. Spread half of the vanilla mixture over graham cracker layer and repeat with another layer of grahams and remaining mixture. Layer with one more layer of graham crackers. In microwave, melt frosting in container for 30 seconds at 50% power. It should just be easier to spread but not runny. Spread softened frosting over the top of crackers. Cover and refrigerate for 12 hours to overnight.

Pesto

Did someone say pesto? If I could have one food to take with me to a deserted island, it would be pesto. I thought my last born must have been switched at birth because she won't touch the stuff, turns out, she just won't eat store bought pesto. Trust me, I've made her try them all. I wanted to make some homemade to go on top of salmon(my favorite way to cook fish) and so I came up with this. Less oily too.

1 bunch of basil washed, stems removed, and spun through salad spinner.
1 generous tsp. crushed garlic(from a jar is fine)
1/4 cup grated parmesan cheese
1/2 cup pinenuts
a few pinches of salt & pepper
1 packet of "True Lemon"
Olive Oil
Water

In a food processor, pulse basil, garlic, parmesan cheese, pinenuts, salt & pepper, and True Lemon until finely chopped. Turn processor on continuous and drizzle olive oil down shoot until it becomes more pasty, I use approx. 1/8-1/4 cup. Add water to thin down too until desired consistency. Stores in refrigerator for several days.

I added about a Tbl. of this to Hungry Girl's Fettucine Girlfredo instead of the parmesan her recipe calls for. Oh, this is my FAVORITE Mommy Favorite and Figure Friendly lunch. Add 2 tsp. of reduced fat bacon bits, and it's pure heaven.

HGTV's Next Design Star...

Anyone see the resemblance? Dan Vickery on HGTV's "Design Star" on the left, and on the right is Craig Olejnik from "The Listener", two of our favorites. Last night we were all impressed again with Dan's white room on DS, he has our entire family's vote. We can't get passed that he looks SO much like Craig Olejnik. So, if he doesn't win, maybe we can see him on "The Listener" as Toby's twin brother.

What did we do before HGTV and The Food Network? Seriously, we love watching these channels! Melissa won, who we'd all been predicting and wishing for all along. I can't wait to see her show next week, we're so excited!