Thursday, February 28, 2013

little bit of decorating

I finally decided what to put on top of my cabinet.  I found I had a couple of interesting frames I had picked up a while ago and then forgot about them.  I put a couple of favorite family pictures in them and then the sunflowers in some potter with the right color on it. 

Tom put up this shelf I had gotten from Pottery Barn a year ago.  These kinds of shelves are hard to put up.  I have some blue  favorite items on the shelf and then a block that I had exchanged with from a person in California. 

A little more close up for a better view.

And this one too.  The vase and the house block is from Pewabic Pottery in Detroit.  The tea light candle holder with stars was from my sister in law.  The dolphin my Mother in Law had brought back from Florida.  The little blue bottle on the end I had bought for my Mother.  The little blue candle holder I had received with a gel like candle in it that was homemade.  Fun little memorable items that I like.

The two pictures are just flowers from my garden at a previous house.  The blue and white pot had been my Mothers also.  I have fabric to make a valance for the window.  That's on my to do list for this year. 

Thanks for stopping by!

Wednesday, February 27, 2013

Weigh in Day

Two more pounds lost for a total of 15.  Tom was also successful with two more pounds for a total of 20. I have some staples that I eat every morning.  I need a good size breakfast.  Like I have quoted earlier.  Eat like a King for breakfast, a Queen for lunch and a Pauper for dinner. 

I have my usual banana for potassium.

1 cup of 1 percent milk.

One cup of Great Grains, Pecans, Dates and Raisins.  I get so much goodness out of 1 cup.  protein, iron, fiber.  It does have 13 percent sugar, but for the most part it is natural sugars not processed.  Processed sugar was a huge part of our problem and I think the nations. 

1/4 cup of unsalted cashews

Light and Fit Greek Yogurt.  Only 80 calories, double the protein, just the right consistency...not too thick. 


Tom only has 10 more pounds to reach his goal!
Thanks for checking in. 

Tuesday, February 26, 2013

fun dogs

I had been on the lookout for some fun lamps.
I found these at Meijer on clearance and couldn't pass them up. 
A little dogbone on top.

A three dimensional metal painted pooch.
I have it lighting the way in the toilet area in the main bathroom.

It's really cute!

Of course there was this second one that I couldn't leave behind.  I have put it in the guest room.

A little green bone on top.

Pink spots on a lime green body.

May you find something fun in today too!

Sunday, February 24, 2013

Really Tasty Healthy Recipe

I follow a blog called The Shrinking Kitchen.  It's great because they post a whole weeks worth of menus to use.  This Chicken Tetrazzini was in this weeks and it was really good!  I made it today for the evening meal. 

Here is the finished product, 12 one cup squares can come out of it. 
Here is the recipe inserted from the posting:

One ingredient I used that was different than the recipe was whole wheat linguini and only one cup of the shredded cheese on top..

A delicious comfort food that makes TWO 8x8" casseroles! Eat one tonight and freeze one for later.
1 (16-oz.) package vermicelli
1/2 cup lower-sodium chicken broth
4 cups chopped, cooked chicken breasts
1 (10 3/4-oz.) can Campbell's Healthy Request cream of mushroom soup
1 (10 3/4-oz.) can Campbell's 98% fat free cream of chicken soup
1 (10 3/4-oz.) can Campbell's Healthy Request cream of celery soup (I omitted and used a 2nd can of cream of chicken)
1 (8-oz.) container light sour cream
1 (6-oz.) jar sliced mushrooms, drained (I personally omitted)
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups (8 oz.) reduced- fat shredded cheddar cheese

Step by step
  1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
  2. Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch (I used 2 8x8s) baking dishes. Sprinkle evenly with cheese.
  3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
  4. Let stand for 5-10 minutes before serving.
  5. BONUS: I put one casserole in the freezer before cooking. One 8x8 was more than enough to feed my family of 4. Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.Chicken Tetrazzini Lightened Up
  6. Notes: Nutritional information calculated using the recipe as written, not including my modifications and omissions.
    To make Feingold Friendly, I used Amy's Organic Mushroom Soup, 2 cans of Cascadian Farms Organic Cream of chicken (no approved cream of celery), and I also used regular organic cheddar. I made sure that the rest of the ingredients were approved items! Current nutritional information does not apply when modified.
WW PP 8; Calories 305; Total Fat 7.4g; Saturated Fat 3.7g; Cholesterol 40.3mg; Sodium 831.9mg; Potassium 316.7mg; Total Carbohydrates 36.9g; Dietary Fiber 2.2g; Sugars 2.6g; Protein 21.4g;

After I cook I have two really good helpers that clean up.

It's a really good deal.
I hope you like the recipe!