Tuesday, November 15, 2011
BZZ Agent
Thursday, November 10, 2011
What a GLORIOUS morning!
Saturday, October 1, 2011
Out of Mason's Mouth
Thursday, September 29, 2011
Bonfire
BIG Brother
Friday, August 26, 2011
Radiator Springs
Monday, May 30, 2011
Memorial Day
We really try to make my parents a part of Mason's life. This is not super easy because he has never met them and does not really understand where they are. It is days like this that make me happy and sad at the same time. We visited my parents at their graves. We cleaned their headstones and planted flowers. I love and adore the time I get to spend with my family. Here are a few pictures from our day:
Saturday, May 21, 2011
38 Weeks
Just wanted to give the world an update on our baby girl. I went to the doctor yesterday for my 38 week appointment. She said that I am dilated and even effaced. However, the baby has not dropped yet. She seems to think that once the baby drops I will go into labor. She also mentioned that she thinks I will deliver within a week. We will spend this weekend preparing for our baby and our move.
Tuesday, May 17, 2011
Lovin' Life
Thursday, April 21, 2011
ALL ABOARD
Friday, April 15, 2011
Baby Name
Mazy Jo
Wednesday, March 30, 2011
Two Peas in a Pod
Monday, March 28, 2011
Watermelon
Saturday, March 26, 2011
ROAD TRIP
On Wednesday, Steve, Mason and I headed to St. Louis. We were nervous traveling with a two year old and me being pregnant. However, I was not given permission to fly so it was our only option. We have great friends that live in St. Louis. The Bley's are always such great hosts. They fed us the best pork chops we have ever had! Greg is seriously an amazing cook. I guess that explains why is the the Chef for his shift at the Firehouse. They also provided us a place to stay and a great breakfast. They were an awesome pit stop for us. We then headed to Tennessee. You would have never known that Mason was with us in the car. He was such a great traveler. We drove for five hours to Thompson Station, which is south of Nashville. On Sunday we were in the car from 9am to 6:30pm. Mason was such a trooper. In fact we had a blast. Mason was cracking us up the entire ride home. You can guarantee there will be many more road trips for this family. I am so blessed!!!
Saturday, March 12, 2011
Our House is on the Market
Monday, February 21, 2011
Dentist
Friday, February 18, 2011
Parents
Thursday, February 10, 2011
Mason Reading
Tuesday, February 8, 2011
Snow Dog
Monday, February 7, 2011
Super Saturday
Tuesday, January 25, 2011
Surprise
Saturday, January 22, 2011
Beef Noodle Supreme
Ingredients:
2 pounds ground meat
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons sugar
4 8 oz. Cans tomato sauce
2 8oz. pkg light cream cheese
2 cups light sour cream
12 green onions, including green part, chopped
2 8 oz pkg. Noodles
2 cups cheddar cheese, grated
Directions:
In a skillet, brown meat. Add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.
Pork Chop Casserole
Ingredients
8 boneless pork loin chops, 3/4-inch thick
1/2teaspoon Italian seasoning
1/2teaspoon pepper
4 large potatoes, peeled and sliced 1/4 inch thick
2 medium onion, chopped
1 chopped green pepper
Directions
Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. x 2-in. baking dish that has been coated with nonstick cooking spray. Combine potatoes and onions; place around chops. Sprinkle with green pepper. Cover and bake at 325 degrees F for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.
Chicken and Corn Enchiladas
Ingredients
4 cups shredded cooked chicken breasts (about 2 pounds skinless, boneless chicken breasts)
1 1/2 cups chopped red onions
1 (16-ounce) package frozen corn
1 cup nonfat sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded reduced fat Jack cheese
Salt and pepper to taste
2 cups mild salsa
3 cups canned enchilada sauce
16 (8-inch) flour tortillas
1 bunch green onions, chopped
Instructions
Preheat oven to 350° F. Coat two 13x2x9-inch baking dishes with non-stick cooking spray. In a large bowl, mix together the chicken, red onions, corn, 1 cup of the cheese, sour cream, cumin, and chili powder. Season with salt and pepper. In another large bowl, mix together the salsa and enchilada sauce.
In a medium skillet coated with non-stick cooking spray, and set over medium heat. Add 1 tortilla to the skillet and heat for about 10 seconds per side to soften. Spoon a heaping 1/3 cup chicken filling into the center of each tortilla. Roll up and place seam side down in baking dish. Repeat with remaining tortillas. Spoon the salsa enchilada sauce mixture over the filled tortillas. Sprinkle with the remaining 1 cup of cheese. Cover with baking dishes with foil and bake for 30 to 40 minutes, until heated through. Uncover, sprinkle with the green onions, and serve immediately.
Makes 16 tortillas
Southwestern Lasagna
Ingredients
1 pound 95% lean ground sirloin
1 teaspoon minced garlic
1 (16-ounce) jar salsa
1 1/4 cups enchilada sauce
Salt and pepper to taste (optional)
1 cup fat-free cottage cheese
1 large egg white, beaten
6 (6-inch) flour tortillas, cut into thirds
1 cup shredded reduced-fat Jack cheese
Instructions
1. Preheat oven 350 degrees.
2. In large nonstick skillet coated with nonstick cooking spray, brown beef and garlic over medium heat about 8 minutes or until meat is done. Drain any excess fat. Add salsa, enchilada sauce, and salt and pepper (if using). Bring mixture to a boil, then reduce heat and simmer 10 minutes.
3. In small bowl, combine the cottage cheese and egg white. Coat 13x9x2-inch baking dish with nonstick cooking spray.
4. Spread thin layer of meat sauce in the dish. Layer with half the tortillas, all of the cottage cheese mixture, half the remaining meat mixture, and half the cheese. Repeat layers, omitting the cottage cheese layer and ending with the meat sauce. Sprinkle the remaining cheese on top and bake for 25–30 minutes or until bubbly. Let stand for 5 minutes before cutting.
Aunt Liz's Chicken Pasta Casserole
Yield: 2 casseroles
Ingredients
2 cups chopped cooked chicken breast
2 cups uncooked pasta (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided
Preparation
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
Yield: 8 servings
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
I am willing to share my grocery list and everything that you would need to get started. I cannot find an easy way to make this work. If you e-mail me I will e-mail you everything that I used to start with.