Okay, as many of you know, I have been working my fanny off (I wish that this was a literal statement) working out with a trainer at Fitness Together. Things were great at first...I was pumped about working out and was doing cardio five or more days each week. Unfortunately, about eight weeks into my schedule, I have lost my gusto. Now don't get me wrong, this has nothing to do with my trainer. He is wonderful...keeps me motivated...always has a new workout planned. For some reason, I started getting down on myself because I was not seeing the results that I had expected.
We all watch shows like "The Biggest Loser" where contestants lose 50+ pounds in three months. I guess that something in me was hoping that I would have fantastic results like that. I can't complain too much because I have dropped two sizes in my jeans, but the scale has yet to budge. I have even gained three pounds since I started working out...what the $#*@! Hopefully, I will find it in me to keep pushing myself and start getting excited about working out again. Maybe, once the holidays have passed, I will have a renewed outlook. Until then, I'm stuck in a rut and so is my gut...
Wednesday, December 12, 2007
Stuck In a Rut...And So Is My Gut
Monday, December 10, 2007
Favorite Recipe: Holiday Dinner
Thought I would share the menu from the Christmas party that we hosted at out house for the Husby's colleagues. Everything went off without a hitch, and the menu was simple, casual, delicious, and painless for the cook. I prepared all of the items the day before and put them in the refrigerator to bake the day of the party. If you choose to go this route, be sure to bring the food to room temperature before baking (after about an hour out of the refrigerator, they should be good to go). In order to bake everything at once, I adjusted the oven temperature to 350 degrees and increased the bake time for those items that needed to cook at a higher temperature. This menu will serve up to 12 people. Enjoy!
Holiday Dinner Menu:
Sunset Punch
Apple and Pomegranate Cider
Spiced Pecans
Spinach, Artichoke & Bacon Dip with Crusty French Bread
Spinach Salad with Hot Bacon Dressing
Corn Casserole
Creamy Green Bean Casserole
Smashed Red Potatoes
Booze Meat
Bourbon Pecan Tart with Chocolate Drizzle
Sunset Punch
Ingredients:
2 cups pineapple juice
2 cups cranberry juice cocktail
1/2 cup fresh lime juice (about 4 large limes)
9 lime slices
1 (11.5-ounce) can apricot nectar
24 ounces champagne
Directions:
1) Combine first five ingredients in a large pitcher. Cover and chill.
2) Add champagne immediately before serving.
Apple and Pomegranate Cider
Ingredients:
6 whole cloves
2 (3-inch) cinnamon sticks
1 (3-inch) strip lemon rind
1 (3-inch) strip orange rind
8 cups unfiltered apple cider
1 cup pomegranate juice
3/4 cup fresh orange juice
1/4 cup sugar
1/4 cup fresh lemon juice
Directions:
1) Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2) Combine cheesecloth bag, cider, and remaining ingredients in a Dutch oven; bring to a simmer. Cook 30 minutes. Discard cheesecloth bag.
Spiced Pecans
Ingredients:
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons butter, melted
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1 pound pecan halves
Cooking spray
Directions:
1) Preheat oven to 325°. Combine all ingredients except cooking spray in a large bowl, tossing well to coat.
2) Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray.
3) Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.
Spinach, Artichoke & Bacon Dip with Crusty French Bread
Ingredients:
2 (8-ounce) French bread baguettes, each cut into 32 (1/4-inch) slices
Olive oil-flavored cooking spray
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1 (8-ounce) package fat-free cream cheese, softened
2/3 cup (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Directions:
1) Preheat oven to 350°. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.
2) Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy.
3) Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach.
4) Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese.
5) Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.
Spinach Salad with Hot Bacon Dressing
Ingredients:
1 bag spinach salad
2 hard boiled eggs, sliced
1 cup mushrooms, sliced
1/4 cup bacon pieces
1 bottle bacon dressing
Directions:
1) Place spinach salad in a large bowl and top with egg slices, mushrooms, and bacon pieces.
2) Heat bacon dressing in the microwave for 1 minute and serve over salad.
Corn Casserole
Ingredients:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 cup shredded cheddar cheese
Directions:
1) Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
2) Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. 3) Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Creamy Green Bean Casserole
Ingredients:
2 cans drained French cut green beans
8 ounces shredded mozzarella cheese
2 tablespoons butter
2 tablespoons flour
2 teaspoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 cup sour cream
1 cup crushed corn flakes
Cooking spray
Directions:
1) Preheat oven to 400 degrees. Combine first nine ingredients and mix until well combined.
2) Spread mixture into a glass baking dish and top with corn flakes. Spray corn flakes with cooking spray.
3) Bake in pre-heated oven for 20 minutes.
Smashed Red Potatoes
Ingredients:
13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 tablespoons butter, softened
3/4 teaspoon salt object
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried dill
Directions:
1) Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain.
2) Place potatoes in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.
Booze Meat
Ingredients:
3 cups red wine
3/4 cup soy sauce
3/4 cup ketchup
3/4 cup brown sugar
1 1/2 teaspoons dry mustard
2 teaspoons onion salt
2 teaspoons garlic salt
3 flank steaks
Directions:
1) Combine first seven ingredients, red wine through garlic salt, and stir well with a whisk.
2) Run a serrated knife over the outside of flank steaks to make shallow cuts in the surface of meat. Place steaks in a shallow glass dish.
3) Pour marinade mixture over steaks, cover, and refrigerate for 24-48 hours.
4) Preheat grill and cook steaks until meat is at medium temperature. Slice flank steaks into thin slices.
Bourbon Pecan Tart with Chocolate Drizzle
Ingredients:
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped
Directions:
1) Preheat oven to 350 degrees.
2) Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
3) Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
4) Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
5) Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
Wednesday, December 5, 2007
Favorite Recipe: Creamy Chicken Casserole
This may be one of the easiest recipes ever...and one of the yummiest! I can assure you that the kiddos and the husbys will love it and ask for it by name. To save time, I drop two frozen bone-in chicken breasts with rib meat in the crock pot with a can of chicken broth in the morning and cook them on high for 6 hours. Then, I pull off all of the meat and shred it between two forks...tres simple! Enjoy!
Creamy Chicken Casserole
Ingredients:
2 chicken breasts, cooked and shredded
1 can cream of chicken soup
3/4 cup sour cream
1 cup corn flakes, crushed
Pam cooking spray, butter flavored
white rice, cooked (4 servings)
Directions:
1) Preheat oven to 350 degrees. Combine shredded chicken, cream of chicken soup, and sour cream and mix well.
2) Spread mixture into a small glass baking dish that has been coated with cooking spray.
3) Layer crushed corn flakes on top of chicken mixture and spray top of corn flakes with butter-flavored cooking spray.
4) Bake in the oven for 30 minutes. Serve casserole over white rice.
Santa & StickyBun-Scotti
The Great Nanny Search
The hunt is on...for a full-time nanny. I am having the hardest time in my search for the right nanny. There are so many things that I want for my kids, and it is hard to relinquish the reins and trust someone else to meet their needs. I have been sitting in front of the computer for over 4 hours this morning just pouring through profile after profile of available nannies in our area. I feel like everyone is either too young, too old, lives too far away, can't spell (don't get me started...if you say, "I like caring for childerns of varius kines," you are not getting the job), can barely speak English, have too many personal obligations, or want to bring all three of their kids to my home while they care for both of mine (not a chance).
Can't I just find some nice, normal female that loves kids as much as I do? Something just scares me about leaving my kids with someone that doesn't have references that I know (not that this is any different than leaving my child at a daycare). I just wish that I knew somebody that knew somebody...that was everything that I am looking for in a nanny. Another mom would be a nice fit...I don't mind if one child comes with them...just not three. Oh well, hopefully, the clouds will part soon...
Tuesday, December 4, 2007
Favorite Recipe: Parmesan & Lemon Red Potatoes
This recipe couldn't be easier! It serves well with fish, poultry, and beef, and the kids will love it just as much as you do. The combination of cheese, lemon, and butter can never make a bad dish! This recipe yields 6 servings. Enjoy!
Parmesan & Lemon Red Potatoes
Ingredients:
2 pounds red potatoes, quartered
1/4 cup butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
1/4 cup lemon juice
1/4 cup Parmesan cheese, shredded
Directions:
1) Preheat oven to 400 degrees.
2) Mix all ingredients in a large bowl and toss well to coat. Spread mixture evenly into a glass baking dish.
3) Bake, covered, in preheated oven for 50 minutes. Uncover and bake an additional 10 minutes or until golden brown.
I'm Still Not Laughing
Yesterday was one of those days...you know the kind of day I'm talking about. It just seemed like there were a million things to do in a very small time window. By the early evening, we had reached meltdown status...the kids AND me.
The Husby needed to stay at work late, so around seven o' clock I was multi-tasking (cooking dinner, cleaning the bedroom, folding laundry, sewing our Christmas stockings, and trying to entertain the kiddos)...just call me "Martha." As part of the bedroom cleaning, I needed to empty the Diaper Dekor. For those of you that are not familiar, this is the same thing as a Diaper Genie, diaper pail, etc. Ours can hold about five days worth of diapers from two kids. The trick to emptying one of these is to do it as quickly as possible because it smells...really, really bad.
After tying off the old bag, I went running to the back to door to take it to the trash can at the alley. Just as I was opening the back door, I heard StickyBun-Scotti fall on the wood floor in the living room and start screaming, so I dropped the bag right outside of the back door and ran to get him. After a few minutes of consoling him, he was okay, so I went back to finish what I had started. At that moment, I remembered that we needed milk, so I started to call the Husby to tell him to swing by the store on the way home. Just as the Husby answered the phone at his office, I stepped out the back door and saw something that I never want to see again. As the Husby said, "Hello," I said, "I am going to KILL one of our dogs!"
Across our entire yard, as far as I could see, were shredded baby diapers...and baby shit...and dirty wipes...EVERYWHERE!!! I screamed...I cursed...my Husby laughed...but I wasn't laughing. Instead, as the children screamed and dinner burned, I stood outside in 34 degree weather shoveling a week's worth of baby diapers and wipes and poo into a trash bag.
The Husby is still laughing, but I have yet to find the humor...
Saturday, December 1, 2007
Is Dark A Do?
I am seriously debating a return to my roots...no pun intended. It has been almost a year since I last colored my hair, which explains this medium brown/blonde highlight/dark brown smorgasboard that I have been sporting for several months now. My hair is very dark naturally, so I always feel like I look pastey white and that I have no eyebrows or eyelashes when my hair is dark. I am thinking of a dark brown with a little bit of red in it...any advice?
