Sunday, April 30, 2017

Yummy-Yum-Yum Applesauc-ium

My daughter tried it and decided to name it. Having her a part of the recipe, or recipe naming process, is always fun! (If she had her way more sugar would have been used in the recipe.)

  • Roughly 3 pounds of Red Delicious Apples
  • 1 tablespoon of lemon juice
  • 1 1/2 cups of water
  • 1 tablespoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon of ginger
  • 2 tablespoon of sugar 
  • Optional: add a 1 cup of raisins once done and top with chopped walnuts as seen in picture above.

The Honey Bee Sandwich

  • 1 1/2 pounds of beef pub style extra lean shaved steak
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of dried minced onions
  • 1/2 cup of honey
  • 1 cup of barbecue sauce
  • 1/2 cup of spicy brown mustard
  • 3 tablespoons of minced garlic
  • lemon

Monday, April 17, 2017

Will Always Amaze Me

Today my daughter turns ten, the big 1-0. With it, comes a sense of reality of time, confusion of emotions and the perpetual worry. Growing up I never really saw myself as a mother due to some personal experiences. My goals were not family oriented, instead I buried myself in books, hid in them to escape the world. When I went to college, again burying my nose in books and rarely taking interest in men, I suddenly looked up one day and there was a man. A man who was interested in me. Over time, we fell in love and got married.

When the test revealed we would go from a family of two to three my world was filled with confusion. Would I be a good mother? Would I have it in me to be responsible for another human being and a tiny one at that? The night she was born, during the delivery, I kept saying "I can't do this." But I did. She was placed in my arms, so tiny, so precious and I became scared, anxious that this was real.

The years past as she grew and grew, amazing me at every turn. Her first word. Her first laugh. Her first boo-boo I could make better with a hug and a kiss. When she was seven, I found myself thinking again "I can't do this." as my husband left and now I was a single mother. He would be a part of her life, but not on the day-to-day. That would be on me. Could I do this?

Here we are, three years later. Her and I have shared tears, laughs and cultivated some hopefully great memories. She's ten. She's my world. A world I didn't think I could do. A world that scared me. She still reaches for my hand as I walk her to school, still snuggles up during a movie, still loves her mom's cheeseburgers and will always amaze me.

Happy Birthday Alexis!

Monday, April 10, 2017

Slow Cooker Fall Soup

Recently, I posted a video about the following recipe (click here) and realized I should have it down in written form as well.

You will need: 
  • A slow cooker (crock pot)
  • 1 small can beef broth (preferably with reduced sodium) 
  • 6 frozen meatballs 
  • 1/2 to 1 cup broccoli
  • 1 to 2 cups butternut squash cut into chunks
  • half a small zucchini cut up
  • half a yellow squash cut up
  • 2 Roma tomatoes cut up
  • half a small onion chopped up
  • 2 stalks of celery cut up
  • a couple dashes of McCormick Perfect Pinch All Purpose Salt Free Seasonings
  • a little butter
  • dash of pepper
  1. Place broccoli, celery, zucchini, yellow squash, butternut squash and frozen meatballs in slow cooker.
  2. Add the can of beef broth (do not add water)
  3. Cover and set slow cooker to cook on low for 8 hours. (Soup may be done before then)
  4. At about 3 hours in, remove meatballs and cut into fours then place back in slow cooker. 
  5. Saute onions with a little butter and a dash of pepper in a pan on the stove.
  6. Uncover slow cooker and add the McCormick seasonings, onions and cut up tomatoes. 
  7. Recover slow cooker and continue cooking for two hours. 
  8. Enjoy with pasta, rice or on its own. 
*If you want more "broth" you can add a can of water to it at the beginning. 

Single Serve Roasted Potatoes

You will need:
  • 7 small yellow potatoes
  • 1 tbsp Extra Light Tasting Olive Oil
  • 1/2 tsp Lemon Pepper seasoning
  • 1 tsp Italian Seasonings
  • Dash of Salt

  1. Preheat oven to 400 degrees
  2. Cut up potatoes into either halves or quarters.
  3. Place potatoes in a bowl
  4. Add 1 tbsp Extra Light Olive Oil
  5. Toss to evenly coat potatoes
  6. Add 1/2 tsp lemon pepper
  7. Toss to evenly coat potatoes
  8. Add 1 tsp Italian seasonings & dash of salt
  9. Toss to evenly coast potatoes
  10. Bake for 25 minutes--making sure to rearrange potatoes at 10 minutes
  11. Serve with a side of light ranch dressing 
  12. Enjoy!

Don't forget to share the recipe with your family and friends!