On My Hearth: Turkey Tetrazzini

It's pouring down rain here, a good night to light some candles and enjoy some nice warm comfort food. (I seem to be requiring a lot of that lately, eh?) I tweaked the original recipe a bit to lower the fat & calorie content, it turned out fabulous! I'll be earmarking this to make again next month, a great way to use up that inevitable leftover turkey!



* Exported from MasterCook *

Turkey Tetrazzini

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
10 ounces mushrooms -- sliced
1 small onion -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
6 ounces egg noodles
1 can Chicken Broth Light & Fat Free -- (14.5 ounces)
3/4 cup half and half
9 ounces turkey breast slices -- cooked, such as Perdue Short Cuts
1 box frozen peas -- (10 ounces) thawed

Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring, for 7 minutes or until tender.

Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside.

Return pot to medium-high heat and add noodles, broth, light cream and 2-1/4 cups water. Cover and cook, stirring occasionally, for 12 minutes or until tender.

Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.

Source:
"Family Circle Magazine"
Start to Finish Time:
"0:20"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 266 Calories; 6g Fat (21.9% calories from fat); 18g Protein; 34g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 860mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Celebrate!!

Despite the fact that Mom's in the hospital and we're all anxious and upset about that, I have reason to celebrate today as yesterday the doctor informed her that the results of the scans came back with excellent news: The cancer has shrunken "considerably!" Whoo-hoo!!! We are all beyond thrilled, as you can imagine! Hopefully they'll get her nausea under control and she'll be coming home soon; we've got a bottle of bubbly waiting for her!

On My Hearth: Creamy Spinach Ricotta Pasta

Despite the fact that this recipe sounds fabulous, I will not be indulging tonight as the calorie and fat content are a bit too high for pin-up pursuing me! *grin* My family, however, does not have the same weight issues so I'm sure they'll gobble it up! I myself will be having a Lean Cuisine meal and salad which I'm sure will be just as tasty. (yep, working hard to convince myself of that one!)


* Exported from MasterCook *

Creamy Spinach Ricotta Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni
15 ounces diced tomato -- with basil, onions & garlic
10 ounces chopped spinach -- fresh or frozen
2 1/2 cups Alfredo sauce -- jarred
1 1/2 cups ricotta cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

Heat oven to 425°F. Coat 13 x 9-inch baking dish with nonstick cooking spray.

Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.

Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.

Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.

Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425°F for 20 to 25 minutes or until golden brown and bubbly.

Source:
"Family Circle Magazine"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 505 Calories; 23g Fat (41.5% calories from fat); 19g Protein; 55g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 923mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Monday Menu Planning

Meat Free Monday: Creamy Spinach Ricotta Pasta
Turkey Tuesday: Turkey Tetrazzini (We usually get take-out on this day but since it's the end of the month and the food budget is thin, I'm going to cook instead.)
Weight Watchin' Wednesday: Black Bean Brownies (who cares about dinner?!)
Thrifty Thursday: Stir-Fried Noodles with Chicken
Fishy Friday: Linguine & Clam Sauce (we never ended up eating it last week)
Slow-Mo Saturday: Chili Mac
Social Sunday: Leftovers

Banned Books Week

Thank you to Mrs. B for the reminder that it's Banned Books Week, so go celebrate your intellectual freedom by picking up a "banned" book! Below is a list of the most frequently challenged books of 2007, how many of them have you read?

Banned Books Week (BBW) celebrates the freedom to choose or the freedom to express one’s opinion even if that opinion might be considered unorthodox or unpopular and stresses the importance of ensuring the availability of those unorthodox or unpopular viewpoints to all who wish to read them. After all, intellectual freedom can exist only where these two essential conditions are met. As the Intellectual Freedom Manual (ALA, 7th edition) states:

“Intellectual freedom can exist only where two essential conditions are met: first, that all individuals have the right to hold any belief on any subject and to convey their ideas in any form they deem appropriate; and second, that society makes an equal commitment to the right of unrestricted access to information and ideas regardless of the communication medium used, the content of the work, and the viewpoints of both the author and receiver of information. Freedom to express oneself through a chosen mode of communication, including the Internet, becomes virtually meaningless if access to that information is not protected. Intellectual freedom implies a circle, and that circle is broken if either freedom of expression or access to ideas is stifled.”

The “10 Most Challenged Books of 2007” reflect a range of themes, and consist of the following titles:

1) “And Tango Makes Three,” by Justin Richardson/Peter Parnell
Reasons: Anti-Ethnic, Sexism, Homosexuality, Anti-Family, Religious Viewpoint, Unsuited to Age Group


2) The Chocolate War,” by Robert Cormier
Reasons: Sexually Explicit, Offensive Language, Violence


3) “Olive’s Ocean,” by Kevin Henkes
Reasons: Sexually Explicit and Offensive Language

4) “The Golden Compass,” by Philip Pullman
Reasons: Religious Viewpoint

5) “The Adventures of Huckleberry Finn,” by Mark Twain
Reasons: Racism

6) “The Color Purple,” by Alice Walker
Reasons: Homosexuality, Sexually Explicit, Offensive Language,

7) "TTYL,” by Lauren Myracle
Reasons: Sexually Explicit, Offensive Language, Unsuited to Age Group

8) "I Know Why the Caged Bird Sings,” by Maya Angelou
Reasons: Sexually Explicit

9) “It’s Perfectly Normal,” by Robie Harris
Reasons: Sex Education, Sexually Explicit

10) "The Perks of Being A Wallflower,” by Stephen Chbosky
Reasons: Homosexuality, Sexually Explicit, Offensive Language, Unsuited to Age Group

Off the list this year, are two books by author Toni Morrison. "The Bluest Eye" and "Beloved," both challenged for sexual content and offensive language.

On My Hearth: Slow Cooker Pumpkin Butter

It's an overcast, dreary day here; the weather is contributing to my already blue mood. You see, Mom's back in the hospital again and I'm worried sick. So, as often happens, when I am down I head to the kitchen and work some magick.

I combined several recipes to come up with this quick & easy pumpkin butter, so tasty and will make your whole house smell heavenly! I'm hoping that Mom comes home soon to share a nice warm slice of banana bread & pumpkin butter with me.



* Exported from MasterCook *

Slow Cooker Pumpkin Butter

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups pumpkin puree
2 cups brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 lemons -- juice of

Place all ingredients in slow cooker; cook on low for approximately 5 hours. Pour into small jars, refrigerate or freeze.

Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -

On My Hearth: Comfort Food

I was planning to make this tomorrow but woke up in the mood for some comfort food (thanks, Moontime) so just put it in my crockpot this morning. After reading the reviews on Allrecipes, I made a few changes to the original recipe which I've posted below. I was able to cut calories and fat with a few simple adjustments, next time I'll take it one more step by using reduced-fat biscuits.

Also, I'm going to start posting my recipes in Mastercook format; I have been using this program for years but lately have forgotten about it so I'm making a concerted effort to back into the habit. Since many cooks collect recipes in this format, I hope it helps you to import your favorites into your own program more easily! Enjoy!


* Exported from MasterCook *

Slow-Cooker Chicken & Dumplings

Recipe By : Janiece Mason
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Slow Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds skinless boneless chicken breasts
2 tablespoons smart Balance Spread
21 1/2 ounces Cream of Chicken Soup Healthy Request
1 onion -- finely diced
14 1/2 ounces canned mixed vegetables
1 cup chicken broth light & Fat Free
16 1/3 ounces Pillsbury Grands buttermilk biscuit -- torn into pieces

Season chicken breasts with your choice of spices; I used salt, pepper and a bit of celery seed. Place the chicken, butter, soup, mixed vegetables and onion in a slow cooker, cover with chicken broth.

Cover and cook for 5 to 6 hours on High. About 30 minutes before serving, shred chicken and place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center, about 1 1/2 hours.

Source:
"http://allrecipes.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 331 Calories; 10g Fat (28.8% calories from fat); 28g Protein; 30g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 719mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

Happy Birthday, Mommy!

I hope you had a wonderful day, I love you! xoxoxo

On My Hearth: A Special Birthday Dinner!

Today is my Mom's birthday (she's 68, I don't think she'd mind me telling you that) so I'm making her favorite dish - Stuffed Shells. I use the recipe on the back of the Ronzoni box with one small change: to half of the mix I add spinach, either frozen or fresh, to make them florentine. A few of my family members aren't fans of spinach so this way they can enjoy the plain ones.

I am also making her a birthday cake but it's a surprise so don't tell her, ok? It's a Sour Cream Coconut Cake because coconut is one of her favorite things and, well, there's a story about another time I made coconut cake but I'll share that with you later.

I'll try to pop back in later to post pictures, we're doing something fun & special for this birthday, can't wait to see her reaction!

STUFFED JUMBO SHELLS

1 (12 oz.) pkg. Ronzoni jumbo pasta shells
4 c. (32 oz.) ricotta cheese
8 oz. Mozzarella cheese, diced or shredded
1/2 c. Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
box of frozen spinach
1 (32 oz.) jar spaghetti sauce

Prepare pasta as directed on package. Cook 9 minutes. Drain. Rinse with cold water, drain and arrange in single layer to fill.

Meanwhile, mix together cheeses, eggs, parsley, salt, and pepper. Defrost and drain spinach very well, squeeze out all of the moisture you can. Add the spinach to the cheese mixture (or to half of it, in my case). Fill cooked shells with cheese mixture. Cover bottom of baking pan with some sauce. Arrange shells in single layer. Pour remaining sauce over shells. Cover with foil, bake for about 30 minutes at 350, uncover and bake for a few minutes more. Makes 6-8 servings, I always make a double batch to freeze.

Coconut Sour Cream Cake

INGREDIENTS:
1 (18.25 ounce) package white
cake mix
1 teaspoon almond extract
2 cups sour cream

1 3/4 cups white sugar
1 (16 ounce) container frozen
whipped topping, thawed
2 cups flaked coconut

DIRECTIONS:
1. Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
2. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
3. Refrigerate from 1 to 3 days before serving.

Monday Menu Planning

I'll be out of town with Beren tonight but I have all of the ingredients on hand for tonight's dinner so that my lovely daughters can cook it for themselves if they so choose. Tomorrow is Mom's birthday so instead of take-out we'll be having a big family dinner featuring her favorite dish and cake!

Meatless Monday: White Bean & Greens Stew
Take-out Tuesday: Stuffed Shells, Coconut Sour Cream Cake
Weight Watchin' Wednesday: Mama Mia Vegetable Pie
Thrifty Thursday: Creamy pasta & chickpeas
Fishy Friday: Linguine w/Clam Sauce
Slow Mo' Saturday: Slow Cooker Chicken & Dumplings
Social Sunday: Leftovers

On My Hearth: Social Sunday

I was lucky enough to have a full table tonight, all of my kids and Beren's as well. I love when this happens! Despite my occasional frustration, I do love our mixed-up blended family!

I prepared half of this dish with veggie crumbles and the other with beef; both were delicious and got rave reviews.


Hearty Penne Beef

From Simple & Delicious

SERVINGS 4

INGREDIENTS

* 1-3/4 cups uncooked penne pasta
* 1 pound ground beef
* 1 teaspoon minced garlic
* 1 can (15 ounces) tomato puree
* 1 can (14-1/2 ounces) beef broth
* 1-1/2 teaspoons Italian seasoning
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups chopped fresh spinach
* 2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.

On My Hearth: Slo-Mo Saturday

Beren and I have a busy day planned, errands and castlekeeping and visiting Mom. I'm going to do the prep work for this and put it in the slowcooker on low, don't want the seafood to overcook. I'll be stopping by my favorite French bakery for a nice baguette to accompany this soup, can't wait for dinnertime!


Tomato Seafood Soup

From Simple & Delicious

SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 35 min.

INGREDIENTS

* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 1/2 teaspoon minced garlic
* 1 tablespoon olive oil
* 1 can (14 ounces) diced tomatoes, undrained
* 1 jar (14 ounces) spaghetti sauce
* 1 cup salsa
* 3/4 cup chicken broth
* 1/2 cup white wine or additional chicken broth
* 3 teaspoons dried parsley flakes
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/8 to 1/4 teaspoon pepper
* 1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
* 1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
* 1 can (6-1/2 ounces) minced clams, undrained

DIRECTIONS

In a Dutch oven, saute the onion, green pepper and garlic in oil until onion is tender. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink. Yield: 8 servings (2 quarts).

On My Hearth: Fishy Friday

This looks delicious to me but Beren is not a big fan of salmon so he'll be frying up some shrimp for himself tonight. Not a problem, just means more for me!

Garlicky Broiled Salmon and Tomatoes
from Real Simple

4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, cut in half
1/2 teaspoon paprika, preferably hot
2 tablespoons olive oil
Kosher salt and pepper
8 sprigs fresh thyme
4 cloves garlic, sliced

Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.

Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top.

Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.


Yield: Makes 4 servings


P.S. Please note that the above graphic is from a gorgeous new-to-me blog called Dreams & Ghosts. The author is taking a bit of a hiatus but I hope she's back soon to share more of her incredible work!

Big Love

"The modern trend towards frequent divorce and remarriage is sometimes referred to by conservative Christians as 'serial polygamy'."

I've spent the past couple of weeks watching the entire first and second seasons of Big Love. I sat there hour after hour mesmerized, at times awed by the Hendrickson family, at times disgusted, but always intrigued. There is no way in hell I could practice polygamy, I'm much too jealous and possessive. I could never share my man with other women and children! *gasp!* But then I started thinking...don't I already?


Beren and me with Kali & Kevin

I mean, Beren and I have 3 marriages and 5 children between us. I have two exes, he has one. My first ex-husband has re-married to a woman who had a child from another relationship. My second was very briefly (thank the goddess) married as well. My own family of origin consists of my mother, stepfather who adopted me, and bio father who was married two more times, leaving me with a half brother and a stepmother. As a result of these unions we have a big ol' mix of family which is wonderful...but it's messy. At times very messy.


Kali & Kevin with her real dad and stepmom

I share Beren physically every other weekend with his two daughters. I share him financially with his ex wife so that she can provide for their children. He shares me physically and emotionally with my daughters and I share the financial support that I receive from my former spouse. Umm....no, we are not physically intimate with each other and don't live all together but otherwise, there's a whole lotta sharing going on!



Lily & Bambi with their dad, my 2nd husband

It just gives me pause, makes me realize just how complicated this whole divorce/remarriage thing can be, and yes..at times, especially on days like today when the stress level is high and my nerves are pushed to the limit, when I'm called upon to care for living things that are not technically mine, when I'm forced to handle the problems and attitudes of children I didn't raise and barely know..well, then I'm a bit resentful, a bit frustrated, and I thinking longingly of what life would be like if there was one husband, one wife, children between them, period. One traditional family filled with just enough Big Love to go around.

On My Hearth: Tasty Hamburger Casserole

More comfort food tonight, pretending it's really Autumn here in Florida. *grin* I'll be using veggie crumbles in lieu of the beef and a can of potatoes I happen to have in my pantry. Making it vegetarian costs a bit more but overall a really inexpensive meal.



Tasty Hamburger Casserole


Faith Richards from Tampa, Florida needs just a few ingredients to pack a lot of flavor into this hearty ground beef bake. "My daughter received this recipe from a missionary when they were both serving in Zambia," Faith recalls. "It's delicious."

SERVINGS 4-6

PREP 10 min.
COOK 75 min.
TOTAL 85 min.

INGREDIENTS

* 5 medium potatoes, peeled and sliced
* 1 small onion, chopped
* 1 pound lean ground beef
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
* 1 cup crushed potato chips

DIRECTIONS

In a greased 13-in. x 9-in. baking dish, layer the potatoes and onion. Crumble beef over onion. Spread soups over beef.
Cover and bake at 350° for 55 minutes. Uncover; sprinkle with chips. Bake 20 minutes longer or until meat is no longer pink. Yield: 4-6 servings.

On My Hearth: Anytime Turkey Chili

I'll be doing the prep work for this chili this morning and then letting my slow cooker do the rest of the work while I'm at the office. Since I don't have any leftover turkey I'll be using ground turkey breast instead.

Anytime Turkey Chili

SERVINGS 8
PREP 15 min.
COOK 75 min.
TOTAL 90 min.

INGREDIENTS

* 2/3 cup chopped sweet onion
* 1/2 cup chopped green pepper
* 1-1/2 teaspoons dried oregano
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 teaspoon olive oil
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15-1/2 ounces) great northern beans, rinsed and drained
* 1 can (15 ounces) solid-pack pumpkin
* 1 can (15 ounces) crushed tomatoes
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 1/2 cup water
* 2 tablespoons brown sugar
* 2 tablespoons chili powder
* 1/2 teaspoon pepper
* 3 cups cubed cooked turkey breast

DIRECTIONS

In a large saucepan, saute the onion, green pepper, oregano, garlic and cumin in oil until vegetables are tender. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. Yield: 8 servings (2 quarts).

Do You Believe in Miracles?

My mother called me at 8:30 Sunday morning. For the first time in over 5 months. Since before the cancer diagnosis, since before she became ill. With tears in her voice, she explained to me that she woke up in the middle of the night, drenched in sweat, and it was as if a light bulb went off. She woke up my dad and, crying, asked him where she'd been, when was the last time she has seen her daughter and grandchilddren...she couldn't remember anything, it was as if she had checked out of her life. She was shocked, angry, and ashamed of herself. Ashamed? Yes, ashamed she said, that she had let this happen, that she had spent months on the couch, disconnected from everything and everyone. It wasn't the illness she felt badly about, it was her reaction to it. I sat there listening, stunned, assuring her that it wasn't her fault, that it was ok...tears streaming down my face, not believing it was my mom on the phone, the mom who we all knew and loved, not the shell of a woman she'd been for so long. Over the past few days I've watched the transformation, incredulous and afraid to believe what is happening. She's animated, she's humorous, she's bright and cheerful, she's ALIVE! She's been a whirlwind, apparently making up for lost time, to the point where Dad had to step in and gently ask her to slow down, not overdo. She reconnected with her friends, made plans to get her nails done, got back on her computer and caught up with the hundreds of emails in her box, paid all of the bills, did her make-up, ordered some new scarfs...the list goes on & on! Most importantly: she is now determined to stop smoking. She filled the prescription for cessation medicine and will begin taking it this weekend.

My family and I are stunned yet grateful beyond belief. We have no idea why this has happened, even the nurses who did her lab work yesterday were amazed. We have an appointment with the oncologist on Monday, maybe he'll be able to give us some insight but you know what? I don't care the reason. I am just thrilled to have my Mom back, I had truly feared I'd lost her. No matter what the test results are, I know that we can fight this now because finally the most important person is on board her own recovery.

Thank you, to whomever...God, Goddess, Buddha, positive energy, good thoughts...whatever transpired to allow this miracle to take place, Thank you. So very much.

On My Hearth: Skillet Mac and Cheese

I'll be serving this with a big green salad and the option of veggie burgers or chic patties to round out the meal. Instead of elbows, I'll be using this new pasta shape because I fell in love with the little butterflies and can't wait to try them! *grin* Yeah, I'm easily amused!


Skillet Mac & Cheese

From Taste of Home's Simple & Delicious

“You could use salt and pepper to taste, but we don't feel it needs it. This is so simple it seems almost too easy! But you'll love it and fix it often.” -Ann Bowers of Rockport, Texas

SERVINGS 4
CATEGORY Main Dish
METHOD Stovetop - One-Dish
PREP 5 min.
COOK 20 min.
TOTAL 25 min.

INGREDIENTS

* 2 cups uncooked elbow macaroni
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1-1/2 cups half-and-half cream
* 3/4 pound process cheese (Velveeta), cubed

DIRECTIONS

Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.

Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Monday Menu Planning

I recently received a free issue of Taste of Home's Simple & Delicious magazine. While I really enjoy all the Taste of Home publications, this particular issue was a bit too heavy on the meat for my mostly-vegetarian family. I did find a few gems, though, which I'll be focusing on this week. I've also included a recipe from Real Simple which looks especially tasty.

Meatless Monday - Skillet Mac and Cheese

Take-out Tuesday - Pizza or Leftovers

Weight Watchin' Wednesday - Anytime Turkey Chili

Thrifty Thursday - Tasty Hamburger Casserole

Fishy Friday - Garlicky Broiled Salmon and Tomatoes

Slow-Mo Saturday - Tomato Seafood Soup

Social Sunday: Hearty Penne Beef

On My Hearth: Slow Cooker Italian Chicken

Beren and I have a long list of "to-dos" today, left over from yesterday when we decided to blow off our list and play with our friends & family instead. *grin* In light of that, I'm going to toss this easy chicken dish into the crockpot so that when we finally complete our chores we'll have a tasty dinner to reward us for our hard work.

Now, I normally don't like boneless chicken in the crockpot, it gets a strange consistency in my opinion, but when it's cut up into pieces such as stews or casseroles it's fine. ?? Am I the only one who feels that way?

Slow Cooker Italian Style Chicken

INGREDIENTS:
4 chicken breasts, boneless, cut into bite size pieces
1 - 16 oz. can of tomatoes, chopped
1 large green sweet pepper, diced
1 small cooking onion, diced
1 medium rib of celery, diced
1 medium carrot, peeled and diced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme, optional
2 cloves of garlic, chopped; OR 2 tsp. garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes, or to taste
1/2 cup grated Parmesan or Romano cheese

PREPARATION:
Combine all ingredients, except grated cheese, in slow cooker. Cook chicken and sauce on low 6 to 8 hours. Remove bay leaf and sprinkle with grated cheese before serving. Good over rice or pasta.

Sunday Surprise

I started my morning with a luscious cup of Godiva Creme Brulee coffee poolside, scanning the Sunday paper and enjoying the first light of day. Beren then made me a tasty breakfast and I meandered over here to Blogland for a visit before I continue on with my day.



Imagine my surprise and delight when I found this wonderful surprise on Deb's blog; it seems that she has awarded me with a Million Dollar Friend Award! How absolutely lovely, a perfect addition to an already-fabulous Sunday morning! Thank you, Deb, I am truly honored! (And, yes, Nourish the Soul is one of my favorite blogs, I am indeed a devoted follower).

So, here goes: the rules are as follows:

1. Only five people allowed.

2. Four have to be dedicated followers of your blog.

3. One has to be someone new or recently new to your blog and live in another part of the world.

4. You must link back to whoever gave you the award.

Yikes! Well, after much thought, here are my choices:

*Aisling at the Quiet Country House is a long-time cyber friend & a dedicated follower of my blog! The pictures of her beautiful country home never cease to take my breath away, she's as talented with the camera as she is in the kitchen.

*Jen at Lords of the Manor is a delightful writer who writes such interesting posts whether they be amusing family anecdotes or serious thought-provoking discussions.

*Kim at Midwest Musings has such an eclectic blog, I just love stopping by there for snippets about life, craft, and magick!

*Susan at Optimistic Voices is a friend I am honored to have in "real life" as well as here in cybersphere. Her impeccably-written blog is filled to the brink with words, music, life - just like the author herself!

And last but certainly not least, Helena at Hot Mama II keeps me coming back for more, more, more of her sexy & delicious stories! She meets the criteria for the "different part of the world" selection as well.

Whew, there you go! Now, back to my Sunday musings..thanks again, Deb, for the lovely award!

xoxoxoxo

Introducing Selene

"Selene was the Greek Goddess of the Full Moon and of Solutions. She was known as the second aspect of the Moon; the full moon, representing the lover and bride. If someone had a problem, it was Selene that he would turn to, and she would show him the logical solution to his problem.

Since Selene was a Moon Goddess and Helios, her brother, the Sun God, they were often associated with Apollo and Artemis, because they were healers, and thus worshipping them seemed the logical way to prevent diseases or death.

Selene was known as a great beauty, just as the Moon was so very beautiful. Homer, in his Hymn to Selene 2, described Selene, the Moon: "From her immortal head a radiance is shown from heaven and embraces earth; and great is the beauty that arises from her shining light."

Selene has been envisioned as a beautiful adult woman, wearing a golden crown, appearing gentle, quiet and secure in the knowledge of her power."

Today I'm like to introduce you to Selene, my workmate and one of my closet friends. She's a beautiful 30-something woman, single mom to two fantastic children, hard worker, wonderful mother/sister/friend. We've only known each other a year or so yet we bonded quickly and tightly, an immediate connection. In her words, she feels as if "we go way back." Working together allows us the opportunity to share our lives in ways that I can't with other friends, frequent contact breeds intimacy; we know what each ate for dinner last night, the funny things our kids did and said that morning, our latest shoe acquisition, all the joys and woes of daily life. We bitch about work, weight, men, money, politics, and men some more. Since our menstrual cycles are even in sync, we exchange chocolate and Midol and bemoan the trials & tribulations of womanhood. Selene is Italian - earthy and honest and real. She's the one you go to with a big problem; she'll sit you down in her kitchen and serve up a healthy dose of brutal honesty while softening the blow with a big bowl of pasta. You'll take both gratefully and with love, leave full & contented, knowing that your secrets are safe with her. She's an old soul, beyond her years, and I often look to her for wisdom and guidance.

Thank you, Selene, my new old friend. I look forward to many years of dishing, bitching, and shoe shopping with you!

xoxoxoxo

Happiness Is...a Mental Health Day!

I've been feeling a bit gloomy and under the weather so I took yesterday off and spent some time treating myself to:

*a trip to the hair salon where I had my tresses colored, trimmed and styled. Mmm...that scalp massage was so relaxing!

*a visit to the gourmet market for roses, strawberries, fancy water and a fabulous new magazine

*a bubble bath with yummy new soap I bought in New York

*a little afternoon cat nap (kitten included)



*a before dinner glass of wine and some girl talk with Rhiannon at my favorite Italian restaurant

*an evening out with Beren enjoying one of our best friends' band perform at a great little tropical bar & grille



I realize more & more that no one else is going to "take care" of me, I have to do these things for myself. A day of pampering and a bit of self-indulgence really gets this gal back on track....ahh.....I now feel refreshed and ready to return to work this morning!

Weight Watchin' Wednesday: Baked Chicken

Beren and I may be going out to see our friend's band tonight and since they start early (6:30 pm) it's going to be a quick & simple dinner tonight. I'll be serving this with leftover egg noodles for him, "faux" mashed potatoes for me, and some type of fresh veggies of course.


Baked Chicken

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 35 min
Level of Difficulty: Easy

Use fresh herbs and lemon juice to give plain baked chicken fantastic flavor.

Ingredients

* 1 sprays cooking spray
* 1 pound uncooked boneless, skinless chicken breast, four 4 oz halves
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 1 tsp olive oil
* 2 tsp fresh lemon juice, or more to taste
* 2 tsp rosemary, fresh, chopped
* 2 tsp parsley, fresh, chopped
* 1/4 cup canned chicken broth
* 1/2 medium lemon(s), quartered (for garnish)

Instructions

* Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.

* Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.

* Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

feminist?

With the recent Sarah Palin selection, there has been a lot of talk about "feminism", a renewed interest and debate. I'm not even sure what it means anymore, it's gotten so confusing. I have always defined myself as "feminist with a small f." To me that meant of course I believe in women's rights, am staunchly pro-choice, appreciate the women who have paved the way before me which allow me to have the freedoms I now enjoy. I am horrified by the injustices and abuse of women everywhere, and in my small way help whenever I can. I raised three girls to become strong women who grew up believing that they were just as good as any boy and could do and become anything they wanted.

However, I am not a member of NOW, though I have dear friends who are and I admire and respect them for it. I don't subscribe to Ms magazine and I have no desire to burn my bras. I like for men to open doors for me and am not above using my "feminine wiles" to get what I want on occasion. I love make-up and sexy lingerie, pin-ups and yes, even Playboy. I believe that whenever possible one parent should stay home and raise their children and in my family I was the best qualified for the job, so that's what I did for 15 years. I love being home, cooking and baking and decorating gives me a feeling of satisfaction that's never been replicated in the office. For me, it's truly where I belong and if I was able to I'd stop working again tomorrow, return to hearth and home where I feel the most content.

When Kali was in high school she became the president of a "feminist" club called AWE - Appreciating Women Everywhere. I was incredibly proud of her, and stunned when she invited me to be a guest speaker at one of their meetings. What? Me? A homemaker who helps her husband run a small business? Me, the mom whose biggest contribution toward feminism is the baking of cookies and cupcakes for your meetings? Yes, she said, assuring me that I was most certainly a "feminist" because I stood for what it really meant: Choice. We women have choices now - to stay home and raise our families full time, to work outside the home, or a combination of both as I was doing. Wow. I had never really thought of it that way, but when I sat nervously before that group of teenage girls as they threw questions at me, I felt....proud. Admired. Strong. And every bit a feminist... with a small f. And that works just fine for me.




p.s.In case you didn't recognize her, the pic above is of Ms. Gloria Steinem, from her brief days working "undercover" as a Playboy Bunny.