Sunday, December 28, 2008
This is one of my latest creations. It is a "wish box". While "junking" at the local thrift store I found an old wooden trinket box. I painted it white, distressed it, and embellished it with vintage costume jewelry. Brooches, earrings, beads, rhinestones and crystals that I picked up at estate sales and thrift stores. I decided that this would make the perfect wish box. To use a wish box, you take a small piece of paper and write down your wish or goal. Fold it in half and squeeze it in your fist while concentrating on your wish.......then put it in the wish box, soon your wish will come true! I have some more ideas knocking around in my head, I hope to be able to create them soon. It has been a bit hectic around here with family from out of town visiting, our apartment being torn up by the capenters for renovation, and a very busy 2 year old.
Saturday, December 27, 2008
Friday, December 26, 2008
"Compassion is that which makes the heart of the good move at the pain of others. It crushes and destroys the pain of others." - The Buddha.
Wednesday, December 24, 2008
2 Boxes Jiffy Cake Mix
2 Cans Cherry Pie Filling
1 stick of butter (1/2 cup) softened
1 small package of walnut pieces
Frosted Banana Bars
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 to 4 cups confectioners' sugar
In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.
Tuesday, December 16, 2008
Good Luck and Congrats to Mommies with Cents on your 1000th post!
Tuesday, December 9, 2008
Wednesday, November 26, 2008
I have been crafting like crazy lately! I guess it is all of the excess energy I have now that I have lost 112 pounds. I am starting to get a pile of my creations here and a few friends have urged me to open an etsy account to start selling there. My problem is that I NEVER know how much to charge for what I make. Maybe if I figure it out and talk myself into setting something up on etsy next week. Until then........here are my latest frames and Christmas pictures. Your feedback is always apprecited! ~~ Jen
Sunday, November 23, 2008
Friday, November 14, 2008
I have been working on some craft projects in preparation for the holidays. I thought I would share a few pictures of my recent creations. I use vintage jewelry, brooches, necklaces, beads, and earrings to adorn frames and mirrors. I also made the Christmas Tree picture. Post a comment, let me know what you think!
Saturday, November 1, 2008
1 pound lean ground beef, cooked and drained, season beef with season salt - *can substitute ground turkey for beef
2 cans tomato soup
1 small can tomato sauce
1 can of carrots and peas - drained
2 cups of shredded cheddar cheese
6 potatoes - peeled, boiled and mashed (I use Yukon Gold potatoes and add a pinch of salt, milk and butter to my mashed potatoes)
In a 2 quart casserole dish, add cooked ground beef, tomato soup, tomato sauce, carrots & peas, stir until well mixed, top with shredded cheddar cheese, top with mashed potatoes making sure all of the casserole is covered. Bake at 350 degrees for 40 minutes.
Friday, October 31, 2008
Thursday, October 30, 2008
Get on over there today and enter to win!
Contest ended October 31st, but, you can still check out the blog at the link above.
Be sure to check it out and enter today to win free gas! We can all use some free gasoline, right? I know I can!
Wednesday, October 29, 2008
Here is Lily in her Halloween princess dress. We couldn't get her to keep the tiara on her head or sit very still for the pictures. We are really enjoying taking her to the Halloween parties, and are looking forward to trick or treat in our town Friday night. Happy Halloween everyone!!
- 1 spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 can DeFratelli Tomatoes with garlic and onion
- 3 tablespoons sliced black olives
- 1 can of quartered artichoke hearts drained
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Add fresh basil, sliced black olives, tomatoes and artichoke hearts.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Lightly salt squash to taste, if you like. Toss with the sauteed veggie mixture, top with cheese, Serve warm.
Saturday, October 11, 2008
Thursday, October 9, 2008
* 1 medium onion, chopped
* 1 can pinto beans - drained and rinsed
* 1 can black beans - drained and rinsed
* 1 can whole kernel corn - drained
* 1 can diced tomatoes
* 1 can Rotel tomatoes
* 1 pkg. taco seasoning mix
* 1 pkg. original hidden valley ranch dressing(dry)
* 2 1/2 cups water or more, to make soup broth
Preparation:Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.
Monday, September 22, 2008
2 lg. chicken breasts, cooked and cut up
10 oz. chopped broccoli, thawed
1 can cream of chicken soup
1/2 cup of skim milk
1/2 cup light mayonnaise
1/8 tsp. curry powder
8 oz. grated sharp cheddar cheese
Put broccoli on bottom of casserole dish; put cut up chicken over broccoli. Put next 4 ingredients plus 5 ounces of cheese in bowl; heat in microwave for 1-2 minutes. Pour over broccoli/chicken that is in the casserole dish. Sprinkle remaining cheese over casserole. Bake at 350 for approx. a 1/2 hour until nice and bubbly.
Friday, September 19, 2008
Pork Tenderloin - I usually buy one that is about 1 1/2 to 2 pounds
1 can Fat Free Cream of Mushroom Soup
1/2 Cup Skim Milk
Extra Virgin Olive Oil
Start by cutting the pork tenderloin, starting at the end, slice pork into medallions about 1/2 inch thick. Then using a meat tenderizer pound the pork until it is about 1/8 of an inch thick. Set aside.
Prepare an egg wash in a small bowl, by beating 2 eggs and adding a spash of milk.
Place bread crumbs on a plate
Dip pork into the egg wash and then place onto bread crumb plate coating both sides
Get out a frying pan and put about 1-2 tbsp of EVOO and set on medium heat, once it is warmed up place your bread crumb coated pork tenderloin medallions in the frying pan and fry on both sides until they are golden brown. Remove pork from frying pan and place on a plate that has paper towel on it, to absorb some of the oil
In a bowl, mix together the Fat Free Cream of Mushroom Soup and a half a cup of milk(Cream of Celery is also excellent if you don't like mushrooms)
Using a 2 quart casserole dish, place some of the mushroom gravy into bottom of casserole dish and then a layer of the pork, then a layer of the gravy, repeat until you have used all of the pork, make sure the top of the meat is covered with gravy. Cover and bake at 350 degrees for one hour.
Thursday, September 11, 2008
I have to say that since my RNY Gastric Bypass and continued weight loss I feel like a whole new person. I have so much more energy and have found more joy in my life. The joy was always there......I was just too tired to find it. We had a happy Thursday. Carl, Lily and I went "junking" and found some more treasures to sell on ebay. I also found Lily an adorable Halloween costume. We stopped at Gooseberries Market and I found some good foods that I can eat. I wish healthy food wasn't so expensive, but, I am worth it!
Carl, Lily and I all took a nap when we got home. When I woke I had a ton of energy and made my family a wonderful dinner. Breaded center cut pork chops, twice baked potatoes, and corn. I had crab stuffed baby portabella mushrooms ~ the recipe is a few spots below.
I thought I would post a few pictures of my beautiful family tonight. I am so blessed!
Monday, September 8, 2008
2 cups of rotisserie chicken - shredded or 2 pounds of hamburger cooked and drained
2 large containers of chicken broth
1 large head of cabbage chopped
1 can of diced tomatoes
3 fresh tomatoes - diced
1/2 an onion - diced
1 green pepper - diced
2 cups of carrots - sliced
2 tbsp butter
Add all ingredients into a big pot and let simmer all day until the veggies are cooked.......
add seasonings to taste: Season salt, pepper, celery salt, and onion powder.
1 package of Baby Bella's (baby portabella mushrooms)
1 - 3.53oz pouch of Chicken of The Sea Premium Crab Meat (drained)
1 8oz package of Reduced Fat Cream Cheese
2 tbsp of Hellman's Light Mayo
1 tbsp of freshly grated Parmesan Cheese
2 tbsp of Mozzarella Cheese
1 pinch of Season Salt
1 pinch of Garlic Powder
Optional: 2 green onions chopped
1-2 drops of olive oil
Prepare cookie sheet by placing 1-2 drops of olive oil on pan and spreading it across pan.
Prepare mushrooms by washing and pulling out stems, set on paper towel to dry
Prepare stuffing by mixing together softened cream cheese, mayo, crab meat, cheeses, and seasoning. Stuff mushroom caps with filling. Place on cookie sheet. Bake at 350 for 30-40 minutes.
n August 6, 2008 8:53 pm
But, here I am ...........wanting to let you know how everything went.
The day of the surgery I arrived at the hospital at 515am. There was a flurry of activity, they weighed me, asked a bunch of questions, started an IV, and I met with the anesthesiologist. At about 7am the nurse came in and put some versed in my iv line to calm me down and she also gave me a shot of blood thinner in the thigh. I was wheeled into surgery at 730am.
I got out of recovery and was taken to my room at 315pm. My surgery was from 730am til' around 11:15am and then I was taken to the recovery room. I spent a little longer in recovery because they had to stabalize my breathing before moving me. I have 5 small cuts in my belly .
I was really out of it when they brought me to my room. I don't remember much of my conversation with my hubby or son. I was on morphine drip and the morphine pca pump for pain. My doctor told my DH that the surgery went great.
The morning following surgery, I was up and walking around, the more you walk the better it is as far as gas pains. I had the blow up compression thingies on my legs following surgery and for the first night. They took them off the morning after surgery. I was taken to xray for a "leak" test. I had to drink some awful tasting stuff and they took pictures of my abdomen. The test went fine - no leaks.
I received another shot of blood thinner and they also tested my sugar each day, it was high so they gave me shots of insulin. I don't have diabetes, so this was quite a surprise. The nurse told me it was just because of the surgery and I wouldn't need the shots after I returned home.
When I got back to my room the nurse brought me my water and little 1 oz medicine cups. I had to sip the water - 30 of those little cups - making each ounce of water last 15 minutes. They also brought me small juice glasses half way full with sugar free carnation instant breakfast to get some protein in.
On the day of my discharge they upped me to full liquids and I was able to have a 1/2 cup of pureed healthy choice soup 3 times a day in addition to the sf carnation instant breakfast they brought.
I was discharged after 2 1/2 days there. I have had NO appetite and no hunger at all. I have to remind myself to eat.I am extremely tired and am on loratab elixir for pain.
I had to go back into the hospital on Sunday because I spiked a fever of 101.4 and they were worried about a leak. I was admitted for observation and they did a bunch of tests. It all turned out fine and they were not really sure why I was running the fever. I was discharged on Monday.
I am still on the liquid diet. 3 small protein shakes a day, 3 meals a day which can be a 1/2 a cup of pureed Healthy Request Soup, Sugar Free Pudding, or Sugar Free Yogurt. I am having a real hard time getting my "meals" in, just focusing on my protein and water for now until I can put more stuff in my tummy.
I still have pain in my abdomen, but it is lessening each day. I am more tired than anything.
Monday, July 14, 2008
Monday, June 30, 2008
Tuesday, June 24, 2008
Thursday, March 13, 2008
In addition to having all of these tests done, I have been very ill. My chronic pain has been chronic, leaving me no choice but to take lots of prescription pain meds. It has been hard to function on these meds and take care of the baby.
I am blessed to have a wonderful husband who helps immensly. Without him, I would be lost. Thank you Carl for all you do for us, you are an amazing human being, and I am the luckiest girl in the world to have you as my husband.
I am providing a link below to a great blog called "The Good Cents", you can find some incredible money saving information here. Be sure to check it out!
Hope everyone has a great week! I will be back on the weekend to blog some more!