tag:blogger.com,1999:blog-19070007806038108272024-03-05T04:11:58.047-06:00WELCOME TO MY WORLD...Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-1907000780603810827.post-4310202722567689152010-05-07T07:37:00.003-05:002010-05-09T15:40:23.259-05:00Weekly MenuMeat Loaf and corn souffle<br />Savory Chicken Breasts and wild rice<br />Cheesy Chicken & Broccoli Bake<br />Easiest Slow Cooker French Dip<br />Buffalo Chicken Wraps<br />_________________________________________________________________________________<br />Savory Chicken Breasts <br />Ingredients<br />6 skinless, boneless chicken breast halves <br />ground black pepper to taste <br />6 slices Swiss cheese <br />1-1/2 (10.75 ounce) cans condensed cream of chicken soup <br />1/4 cup and 2 tablespoons milk <br />1-1/2 cups dry bread crumbs <br />1/4 cup and 1 teaspoon butter, melted <br /><br />Directions<br />Preheat oven to 350 degrees F (175 degrees C). <br />Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese. <br />Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown. <br /><br /><br /><br />_______________________________________________________________________________<br /><br />Cheesy Chicken & Broccoli Bake<br />Ingredients<br />1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken <br />1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces <br />1 pkg. (16 oz.) frozen broccoli florets, thawed, drained <br />1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup <br />1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2- <br />Directions<br />Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside. <br /><br />Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing. <br /><br />Bake 40 min. or until chicken is done<br />_________________________________________________________________________________<br /><br />Easiest Slow Cooker French Dip<br /><br />Ingredients<br />3 pounds beef sirloin roast <br />1 (1 ounce) packet dry au jus mix <br />1 cup water <br />8 (1 ounce) slices provolone cheese <br />8 hoagie rolls, split lengthwise <br /><br /><br />Directions<br />Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. <br />Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.<br />____________________________________________________________________________________Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-54578472426419129502010-05-02T11:45:00.004-05:002010-05-02T19:38:46.579-05:00Weekly Menu<strong>Chicken stir fry <br />Easy Slow-Cooker Beef Stew<br />Mash Potato bowls (stolen from KFC)<br />EASY BEEF STROGANOFF <br />EASY CROCK POT LASAGNA</strong><br /><br /><br />EASY BEEF STROGANOFF <br />1 to 1/2 pounds stew beef<br />1 package egg noodles<br />2 cans cream of mushroom soup<br />6 oz sour cream<br />mushrooms <br /><br />Prepare noodles as directed. Fry beef and mushrooms in skillet with 2 tablespoon oil.<br />Drain noodles add beef (can add oil too), soup and sour cream<br /><br /><br /><br /><br />_____________________________________________________________________________<br /><br /><br /><br /><br />Easy Slow-Cooker Beef Stew<br /><br />1 cup fat-free reduced-sodium beef broth <br />1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil <br />1/4 cup KRAFT Original Barbecue Sauce 1 tsp. <br />dried oregano leaves <br />1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes 1 lb. <br />small red potatoes (about 8), cut into bite-size pieces <br />4 large carrots, cut into 1-inch-thick slices <br />1 large onion, cut into bite-size pieces <br />2 slices OSCAR MAYER Bacon, chopped <br />3 Tbsp. flour <br />1/4 cup water <br /><br />Make It!<br />MIX first 4 ingredients in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours). <br /><br />TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. <br /><br />MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables. <br /> <br /> <br /> <br /> <br /> <br />___________________________________________________________________________________<br /><br /><br />EASY CROCK POT LASAGNA <br /><br />2 pound chuck <br />2tsp Italian seasoning<br />2 28 oz jar spaghetti sauce (your favorite)<br />2/3 cup water<br />16 lasagna noodles<br />1 15 oz carton ricotta cheese (optional)<br />4 cups shredded mozzarella cheese<br /><br />Brown meat and seasoning, drain.<br />Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.<br /><br />Layer with beef mixture, sauce and mushrooms.<br /><br />Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.<br /><br />Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.<br /><br />Cover, cook on high 1 hour.<br /><br />Reduce heat and cook on low 5 hrs.<br /><br />Yield: 8 servingsMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com2tag:blogger.com,1999:blog-1907000780603810827.post-83453030304184692212010-04-08T21:56:00.005-05:002010-04-09T12:27:53.178-05:00menu plan (not always on monday's anymore)Chicken Salad Sandwhiches with cottage cheese and fruit coctail.<br />Beef Stroganoff<br />Chicken Quesadillas<br />Chicken Teriyaki with Broccoli <br />Smoky Macaroni <br /><br />Beef Stroganoff<br /><br />Ingredients<br />2 pounds beef chuck roast <br />1/2 teaspoon salt <br />1/2 teaspoon ground black pepper <br />4 ounces butter <br />4 green onions, sliced (white parts only) <br />4 tablespoons all-purpose flour <br />1 (10.5 ounce) can condensed beef broth <br />1 teaspoon prepared mustard <br />1 (6 ounce) can sliced mushrooms, drained <br />1/3 cup sour cream <br />1/3 cup white wine <br />salt to taste <br />ground black pepper to taste<br /><br /><br />Directions<br />Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. <br />In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. <br />Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. <br />Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste<br /><br />-------------------------------------------------------------------------------------<br /><br /><br />Chicken Quesadillas<br /><br />2 teaspoon(s) canola oil <br />1 green onion, thinly sliced <br />1 lime <br />1 pound(s) skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips <br />4 burrito-size low-fat flour tortillas <br />1 cup(s) reduced-fat (2%) shredded Mexican cheese blend <br />1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces <br />3/4 cup(s) salsa <br /><br /><br />Directions<br /><br />In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally. <br />Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. <br />Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice. <br />Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas. <br />In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas<br /><br />---------------------------------------------------------------------<br />Chicken Teriyaki with Broccoli <br /><br />1 spray(s) cooking spray <br /> 2 medium garlic clove(s), minced <br /> 1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes <br /> 4 medium scallion(s), chopped (green and white parts) <br /> 1/2 cup(s) fat-free chicken broth <br /> 2 Tbsp teriyaki sauce <br /> 2 cup(s) cooked brown rice, regular or instant, kept hot <br /> 4 cup(s) broccoli, fresh, florets, steamed* <br /><br />Instructions<br />Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.<br /><br /><br />Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.<br /><br /><br />Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving. <br />Notes<br />*To steam broccoli, place florets in a microwave-safe dish, add about 1/2 inch of water and cover dish. Microwave on high until crisp-tender, about 4 minutes. Or to steam in a saucepan, set broccoli in a steamer basket or colander over simmering water, cover and steam until crisp-tender, about 4 to 5 minutes<br /><br />-------------------------------------------------------------------------------------<br />Smoky Macaroni <br /><br />1/4 cup chopped sweet red pepper<br />2 tbls chopped onion<br />1 can condensed cheddar cheese soup undiluted<br />1 cup milk<br />1 package miniature smoked sausage links<br />8 oz cubed american cheese<br />1 cup frozen peas<br />4 cups cooked elbow macaroni<br /><br />In a skillet saute red pepper and onion until tender<br />combine soup and milk, stir into skillet<br />add sausage, peas and cheese<br /><br />reduce heat, simmer uncovered 5-10 minutes or until the cheese is melted stirring occasionally.<br /><br />add the macarroni, cook 5-10 minutes longer or until heated throughMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com1tag:blogger.com,1999:blog-1907000780603810827.post-80675614058628049382010-03-21T10:48:00.002-05:002010-03-21T10:51:17.092-05:00Need Help w/ a name<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4agXHqTWdA3u4ib0YUsRqazyVGc6TT87n0OlvPob1v2ng_VlQn9vwgR58oXbdj2oItqtDP1jvXXcsme45lQNy28Wbj09Q86_wLg2DUkyJuhcuHQbL3B4j3vRQqFup39nIj1yNg1Lwc0A/s1600-h/untitled.bmp"><img style="cursor:pointer; cursor:hand;width: 150px; height: 79px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4agXHqTWdA3u4ib0YUsRqazyVGc6TT87n0OlvPob1v2ng_VlQn9vwgR58oXbdj2oItqtDP1jvXXcsme45lQNy28Wbj09Q86_wLg2DUkyJuhcuHQbL3B4j3vRQqFup39nIj1yNg1Lwc0A/s320/untitled.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5451115170017964194" /></a><br />We are doing the walk-a-thon again this year for the camp for children w/ autism in our area...this year I want to get a team of friends/family together to walk on Isaiah's behalf. I need a name for our team, when we use to walk for my niece Kelci, we were called the special K team...I need a creative team for us...Right now I just have TEAM ISAIAH...which is fine, if I can't come up w/ anything cute or creative...anyone have any ideas?Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com6tag:blogger.com,1999:blog-1907000780603810827.post-9205935790852835322010-03-11T15:16:00.003-06:002010-03-19T17:02:41.714-05:00Menu Plan Friday???Spaghetti Carbonara<br /><br />Block Party Beans<br /><br />Sausage Casserole<br /><br /><br />BBQ Chicken and corn chowder<br /><br />Shrimp Alfredo and Salad<br /><br /><br /><br /><br /><br /><br /><br />Spaghetti Carbonara<br /><br />1/4 C. flour<br />1/4 C. butter<br />1 qt. milk<br />1/8 tsp. pepper<br />1/2 tsp. salt<br />24 slices bacon, extra thick<br />1/4 C. olive oil<br />3 C. mushrooms, sliced<br />6 Tbsp. scallions, finely minced<br />1 lb. spaghetti, uncooked<br />2 tsp. fresh parsley, finely chopped<br />1/2 C. Parmesan cheese, freshly grated<br /><br /><br /><br /><br />Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and saute until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.<br /><br /><br />________________________________________________________________________________<br /><br /><br />Block Party Beans <br /><br />2lbs Ground beef<br />onions<br />1 cup chopped celery<br />1 can tomato soup<br />6 oz can tomato paste<br />1/2 cup ketchup<br />1/2 cup brown sugar<br />1 can green beans<br />1 can chili beans<br />1 can pork and beans<br />2 tbsp mustard<br /><br />_______________________________________________________________________________<br />Sausage Casserole<br /><br />2 cups cooked macaroni<br />1 can cream of chicken soup<br />1 can cream of mushroom soup<br />1 pound bulk sausage<br />1 cup of milk<br />1/2 box Velveeta (1 lb.)<br />1/2 teaspoon garlic powder<br />1/2 teaspoon ground black pepper<br /><br />Cook and drain macaroni as directed on package.<br />Brown and drain sausage and return to skillet. Add soups, milk, Velveeta, garlic powder and black pepper.<br />Stir in macaroni. Pour into a greased 9×13 inch pan. Bake @350 for 30 minutes.<br /><br />_________________________________________________________________________________<br /><br />BBQ Chicken and corn chowderMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-88758099651222610532010-03-03T23:39:00.002-06:002010-03-04T06:18:04.091-06:00<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwTWMwVoqeSMRuTeXUPIZhjTQDRxUPHxTNnGCi9u47BUUdwRho3o3TVpK60MXFGyvz4l9GGADwtIvMIDdTD1w' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com3tag:blogger.com,1999:blog-1907000780603810827.post-7900471057605891632010-01-18T17:28:00.003-06:002010-01-18T18:08:15.083-06:00menu plan mondaySausage Stew<br />Goulash<br />Kreative Kielbasa<br />Chili and corn bread<br />Easy Baked Chicken and Rice<br /><br /><br /><br />$10 Dinners: Grandma Sue's Famous Sausage Stew <br /><br /><br />1 turkey (or regular) kielbasa or sausage<br />$2.50 <br />2 to 3 potatoes $1.50 <br />1 lb. baby carrots, or 2 carrots, cut up $2.00 <br />1 medium onion (use 1/2 onion if large) $.99 <br />2 to 3 cloves of garlic $.50 <br />Total Cost = $7.49 <br /><br />Staples<br />Olive Oil (Any cooking oil or butter could be used too) <br />Worchestershire Sauce <br />Italian Seasoning <br />Dried Thyme <br />Salt and Pepper <br /><br /><br />Directions<br />Slice kielbasa into coins and brown in large saucepan or dutch oven over medium heat. While this is browning, put 1 to 2 cups water in bottom of a saucepan with steamer basket (water should just touch top of basket), start heating on high. While the water is heating, cut up potatoes (peeled or unpeeled) and carrots (if necessary) into bite sized pieces and place in pan. Cook covered about 15 minutes or until veggies are softened. Chop onion and mince or press garlic. When the kielbasa is browned, remove from pan and add enough oil to equal about 1 Tbps (this may be unnecessary if you used regular kielbasa). Saute onions and garlic until soft, about 5 minutes. Add water and scrape bottom of pan to release browned bits. The potatoes and carrots are usually ready to go at this time. <br /><br /><br />Dump steamed veggies and the steaming liquid into saucepan with onions, etc. Bring to a boil, stirring occasionally. Allow to thicken slightly then add kielbasa, 1 to 2 dashes of Worchestershire sauce, 1/2 tsp. thyme and Italian Seasoning, salt and pepper. Reduce heat, cover and allow to "stew" for as long as you need, at least 10 minutes. I usually serve it with a crusty bread that I heat up at this time. If there is any left, it makes a great work lunch the next day. Start to finish, this shouldn't take more than a half an hour. <br />-----------------------------------------------------------------------------------<br />GOULASH <br /><br />1 lb. ground beef<br />Salt and pepper<br />Garlic powder<br />Cooked macaroni<br />Tomato sauce<br />Chili powder<br />American cheese<br />Mozzarella cheese<br /><br />Brown and drain ground beef which has been seasoned with salt and pepper and sprinkled with garlic powder. Stir all ingredients except the cheese together. Layer goulash, American cheese, goulash, Mozzarella cheese, goulash, etc. (until all goulash is gone, making sure there is a layer of Mozzarella cheese on top. Brown in a 350 degree oven until brown). <br />-------------------------------------------------------------------------------------<br />Kreative Kielbasa<br /><br />1 1/2 cups rice (uncooked)<br />6 eggs, scrambled<br />1 pkg kielbasea, warmed<br />1/2 cup brown sugar<br />1/4 cup soy sauce<br /><br />Cook the rice and then dump everything else in. That's it.<br /><br />-------------------------------------------------------------------------------------<br />Easy Baked Chicken and Rice <br />1 can (10 3/4 oz) cream of chicken soup<br />1 cup water<br />3/4 cup uncooked rice<br />1/2 tsp. paprika (divided)<br />1/2 tsp. pepper (divided)<br />2 boned, skinned chicken breasts<br />1/4 tsp. salt<br /><br />Preheat oven to 375.<br /><br />In an 8”x8” baking pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4 tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4 tsp. paprika, then place on top of the rice. Cover with foil (tightly). Bake 45-60 minutes.<br /><br />Related Articles and RecipesMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com1tag:blogger.com,1999:blog-1907000780603810827.post-36130066102892396612010-01-10T21:18:00.003-06:002010-01-10T21:42:28.159-06:00Menu Plan MondayMonday ~ Taco Salad<br />Tuesday ~ Veggy beaf stew<br />Wed ~Apricot Chicken<br />Thur ~ Cranberry Roast<br />Fri ~ Teriyaki Chicken<br /><br />Cranberry Roast<br /><br />2-3 pounds beef or pork roast or stew chunks<br />1 tablespoon dried onion flakes, or 1 medium yellow onion, diced<br />2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)<br />1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)<br /><br />that's it!<br /><br />The Directions.<br /><br />Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.<br /><br />Serve over mashed potatoes, and with a green salad.Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-33925042854950858682010-01-10T01:19:00.000-06:002010-01-10T01:19:32.868-06:00http://blip.fm/soccermom46368<a href="http://blip.fm/soccermom46368">http://blip.fm/soccermom46368</a>Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com2tag:blogger.com,1999:blog-1907000780603810827.post-3692463618242353062009-12-27T10:17:00.002-06:002009-12-27T10:48:17.622-06:00Planning a Teen Birthday PartyTierra is turning the BIG 1... 3...! I want this birthday to be a big deal, so I'm searching the web for ideas for it, and going to compile them here to keep track, if anyone has any ideas for me, feel free to add them!<br /><br />Have an auction, like on Survivor. Pick up some really cool inexpensive items. If it's all girls, I get brushes, lipgloss, hair accessories, etc. Give all the girls equal amounts of "Monopoly" money and start the auction. Have a starting bid, and the kids start bidding on items they really want. Highest bidder gets the item. Once they are out of money, they can't bid anymore, so they have to be sure they really want an item they are bidding on. Sometimes I'll wrap a couple items up (good items and gag items) so they are not sure what they are bidding on. All my kids ask for an auction every year.<br /><br />Clothes Game: First get a bag full of different funny clothes including hats, shirts, swim suit tops and, skirts, coats etc. Then have all players sit in a circle. With music playing they pass the bag around until the music stops. When the music stops the player who has the bag has to close their eyes and reach into the bag. Whatever they pull out they have to wear. When the bag is empty, everyone votes to determine who looks the funniest! <br /><br /><br />Twister<br /><br />How to play:<br />First write out ten truths and ten dares, one on each half card. Stick one card in each balloon carefully and then blow the balloon up.<br />Start the game by taking turns picking a balloon. Each player takes turns popping their balloon and doing the truth or dare on the card.Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com3tag:blogger.com,1999:blog-1907000780603810827.post-63774173389505937112009-12-20T19:13:00.003-06:002009-12-20T19:21:42.176-06:00Menu Plan MondayZae's off the diet probably till after new year, so these are not all GFCF!<br /><br />Monday ~ Beef Stew<br />Tuesday ~ Quick chicken and wine<br />Wed ~ McRibs<br />Thur ~ Au Gratin Potatoes with Kielbasa<br />Fri ~ Xmas Dinner...Ham, sweet potatoes, corn, green bean casserole, dinner rolls<br /><br /><br /><br /><br /><br /><br />Ingredients<br />4 skinless, boneless chicken breast halves - cut into strips <br />2 eggs, beaten <br />1/2 cup Parmesan cheese <br />1 pinch salt <br />1 pinch ground black pepper <br />1/2 cup white wine <br />4 tablespoons butter <br /><br />Directions<br />Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed). <br />In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown. <br />Reduce heat and add wine. Cover and simmer over low heat for 20 minutesMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com1tag:blogger.com,1999:blog-1907000780603810827.post-27176098269388283462009-12-13T07:57:00.004-06:002009-12-13T08:17:20.788-06:00menu plan mondayThis week, we paid mortgage which leaves only about $80 left from our check for food and gas...so this is a very frugal meal plan!<br /><br />Monday Spaghetti<br />Tuesday beenie weenies<br />Wed goulash<br />Thur meatloaf w/ mashed potatoes<br />Fri pizzaMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-21396260793250037352009-12-08T07:11:00.003-06:002009-12-08T15:21:01.227-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VgsaHlJOj7WR307h3sKrK2nrTCEuxwsCmDFw4AQ8oqIUHMFno1X10SockZ_webyUjBHjM2H_x2MJM65buxMgrqbX1FnBtLI1fRN96Y-RFv0xeiCIjxiQZ3LL71TTbfcmUwY_wVRPjMk/s1600-h/holidaympm.bmp"><img style="cursor:pointer; cursor:hand;width: 230px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VgsaHlJOj7WR307h3sKrK2nrTCEuxwsCmDFw4AQ8oqIUHMFno1X10SockZ_webyUjBHjM2H_x2MJM65buxMgrqbX1FnBtLI1fRN96Y-RFv0xeiCIjxiQZ3LL71TTbfcmUwY_wVRPjMk/s320/holidaympm.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5412978450447232674" /></a><br />Monday: San Fransisco Pork Chops<br />Tuesday:Lasagna<br />Wed: Sausage Mac<br />Thur: Chicken and rice bake<br />Fri: Shrimp fettucini alfredo<br /><br /><br /><br /><strong>San Fransisco Pork Chops</strong><br />Ingredients<br />1 1/2 lbs pork chops <br />1 tablespoon oil <br />2 teaspoons oil <br />1/4 cup beef broth or sherry wine <br />2 tablespoons brown sugar <br />1/4 cup soy sauce <br />1/4 teaspoon crushed red pepper flakes (optional) <br />black pepper, to taste <br />2 cloves garlic, minced <br />2 tablespoons water <br />2 teaspoons cornstarch <br /><br /><br />Directions<br />1.Heat 1 Tablespoon oil in skillet, and brown chops on both sides. <br />2.Meanwhile, combine rest of ingredients in a large casserole dish<br />3.Add in browned pork chops and bake at 350* for approx 30 min<br /><br />Serve over white rice or egg noodles (I use rice, I also quadruple the sauce recipe, we like a lot of sauce on ours.)Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com4tag:blogger.com,1999:blog-1907000780603810827.post-21387835422106372222009-11-15T20:42:00.003-06:002009-11-15T20:44:50.387-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZPvIhlWTnzPkjRZ2qFOq-RQd7a2oSicaxWYoGvtgdvxt0WFMMkDq08fP_X35ZZZ-k31iW5r2Fyu4-Smtzkzlu4l_H6cMO8rn5IHPFcOAU3Sxr_X2sxnzGtesn_Av6rxUcEDu5e9gs6Y/s1600/menu+plan+monday+button.png"><img style="cursor:pointer; cursor:hand;width: 286px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZPvIhlWTnzPkjRZ2qFOq-RQd7a2oSicaxWYoGvtgdvxt0WFMMkDq08fP_X35ZZZ-k31iW5r2Fyu4-Smtzkzlu4l_H6cMO8rn5IHPFcOAU3Sxr_X2sxnzGtesn_Av6rxUcEDu5e9gs6Y/s320/menu+plan+monday+button.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5404526757052744098" /></a><br /><br />Monday ~ Shrimp Scampi<br />Tuesday ~ Crock Pot Chicken Pot Pie<br />Wed ~ Tacos<br />Thur ~ Meat Loaf<br />Fri ~ Sweet and sour chickenMichellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-74793935844468289182009-11-10T16:48:00.002-06:002009-11-10T16:51:00.230-06:00The meetingWell, the meeting wasn't much of anything, for now. They announced the close of another plant in California, and the loss of the starbucks account. So far Rob still has a job, which is great, although we know it's only a matter of time until they close...at least we'll get threw Christmas it seems ::::::fingers crossed::::::::Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com1tag:blogger.com,1999:blog-1907000780603810827.post-67099714868280195592009-11-05T14:07:00.002-06:002009-11-05T14:13:47.197-06:00Then end is near I'm afraid<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU-OTUbGOMUwtekU1_eRUP9sJ_waNj79Xyg8rfaQ60Mqv-HCx_UGxIcju-h1r-BUUuR47DZKJuP8qY27Iwpm9knRPjEJGtyVZqslLVY09P2spcCuoMXCtx2ROyOQKzKsPPgRkIH2ul8s/s1600-h/layoffnotice.jpg"><img style="cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU-OTUbGOMUwtekU1_eRUP9sJ_waNj79Xyg8rfaQ60Mqv-HCx_UGxIcju-h1r-BUUuR47DZKJuP8qY27Iwpm9knRPjEJGtyVZqslLVY09P2spcCuoMXCtx2ROyOQKzKsPPgRkIH2ul8s/s320/layoffnotice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400715136178019218" /></a><br /><br />The rumors have been flying for a while, that my husbands plant would close...it really looks like the end is very very near now...There is a plant wide meeting on Tuesday for all shifts (never had a meeting like that before), and we're pretty sure it's to announce the close. The ball has been set in motion for a while, we've just been waiting for it to drop. Rob's been there 16 years, so it's in his best interest to ride it out. I'm scared to death, we can't survive w/out his income, we barely survive w/ it. Please keep us in your thoughts and prayers...we are very scared. I'll update more Tuesday.Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com3tag:blogger.com,1999:blog-1907000780603810827.post-13839772996644802312009-11-01T13:21:00.005-06:002009-11-01T19:29:51.986-06:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWZ3ZgOAafWSeq78JKDFOGeBNKb8SjeEm7SVu4ntFbMCixwUG9Uc4YEyQy_I2wzwTlNQnYo4HtrqEZ4BWCLkJ3oTghDn3PDTCKid2NUxdeZNp8UWWFmhZ3_ltRJnZJYsD3ZOoD_tuo3k/s1600-h/menuplanmonday.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWZ3ZgOAafWSeq78JKDFOGeBNKb8SjeEm7SVu4ntFbMCixwUG9Uc4YEyQy_I2wzwTlNQnYo4HtrqEZ4BWCLkJ3oTghDn3PDTCKid2NUxdeZNp8UWWFmhZ3_ltRJnZJYsD3ZOoD_tuo3k/s320/menuplanmonday.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399312339481880258" /></a><br />Monday Mosticolli<br />Tuesday crock pot BBQ Chicken<br />Wed~Cranberry Chicken and rice<br />Thur~Pizza<br />Fri~Beef Bourguignon <br />---------------------------------------------------------------------------------<br />Julia Child's famous Beef Bourguignon (sort of)<br /><br /><br />3 pounds beef roast, or beef stew meat <br />6 slices bacon--no need to cook (going to omit the bacon this time, Rob thought it made it too greasy, I disagree, and thought it was delish, wouldn't change a thing...but I'll try it w/out this time and see)<br />2 tablespoons olive oil<br />1 onion, sliced in rings<br />1 cup carrots (chopped or baby, your choice)<br />4 garlic cloves, smashed and chopped<br />1 teaspoon kosher salt<br />1/2 teaspoon black pepper<br />1 tablespoon tomato paste <br />and a dash or 2 of:<br />•dried thyme<br />•ground rosemary<br />•dried basil<br />•dried oregano<br />2 cups red wine (you can use non-alcoholic if you wish)<br /><br />The Directions.<br /><br />Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.<br /><br />Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.<br /><br />Serve with whipped mashed potatoes, and a ladle full of crock juices.Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com2tag:blogger.com,1999:blog-1907000780603810827.post-38605671587071609512009-10-28T20:50:00.003-05:002009-10-28T21:06:43.740-05:00Wednesday's Window Into My World<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZGjfqkiDdtIoKsEgyyvL48-OF-obi6uT5zEccMALN6pEK7xa_RhvxRCr_B1xCScfsm7hycInvgi-22g_WkeS6frtLCdUBLv67NIvSLb2QH51oWbrRwl1S4CIRM50qIqmwemt3wUO_t4/s1600-h/h1n1.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZGjfqkiDdtIoKsEgyyvL48-OF-obi6uT5zEccMALN6pEK7xa_RhvxRCr_B1xCScfsm7hycInvgi-22g_WkeS6frtLCdUBLv67NIvSLb2QH51oWbrRwl1S4CIRM50qIqmwemt3wUO_t4/s320/h1n1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5397834228279556050" /></a><br /><br /><br />Well, I think we are finally done w/ the H1N1 "pandemic" in this household! The boys are back in school...Tierra tried to go to school today, but ended up coming home because her ear still hurts so bad. I took her to the Dr. who said she was one NASTY infection, both internal and external portions of her ear are infected. He put an ear wick in her ear, so hopefully they'll help keep the drops in, instead of rolling back out as soon as she gets up. Her whole side of her head is swollen, he said her muscles are spasming from the infection which is causing most of her pain, and why she can't open her mouth at all. She's so miserable, I hope she feels better by this weekend!Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-24338600464726681892009-10-27T01:35:00.004-05:002009-10-27T01:43:05.817-05:00Tackle it Tuesday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeEauBhnRS9dXjCbSA5E-4imL9HhyE9oSniJyjpd1VbbPFTB33Hb6JqlLd5eE4-UOMvejD4iTvnYTJE5O2FnmTKfH9rAKFIMc_gW3uLZG2OJx_acJxlG8BgcafSXAgw0bojcvAVd5g3o/s1600-h/TTBigButton.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeEauBhnRS9dXjCbSA5E-4imL9HhyE9oSniJyjpd1VbbPFTB33Hb6JqlLd5eE4-UOMvejD4iTvnYTJE5O2FnmTKfH9rAKFIMc_gW3uLZG2OJx_acJxlG8BgcafSXAgw0bojcvAVd5g3o/s320/TTBigButton.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5397166623833566914" /></a><br />I have so much to tackle this week...I'm behind on laundry, what else is new???...I need to get caught up on that. I need to clean the fridge it's looking like a science experiment gone wrong...I need to go threw Xander's closet and pull out all the 4T clothes since he finally had a growth spurt (horrible timing but whatiya gonna do??) The laundry room is starting to get out of control, I need to reorganize that before it gets too bad! Not to mention just regular cleaning, and disinfecting the house to get rid of all the H1N1 buggies in here!Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com4tag:blogger.com,1999:blog-1907000780603810827.post-80153998713211413142009-10-26T00:27:00.004-05:002009-10-26T00:35:30.087-05:00Menu Plan Monday<a href="http://photobucket.com/images/menu%20plan%20monday" target="_blank"><img src="http://i393.photobucket.com/albums/pp12/cookinsforme/mpmfall1.jpg" border="0" alt="Menu Plan Monday Pictures, Images and Photos"/></a><br /><br />I'm breaking out my easy recipes for the first half of the week...in light of the fact that I am too busy w/ sick kids to worry about cooking. Friday I have to work a double, so I'm going to try another new crock pot meal. Thursday's meal is a recipe I got from a friend of mine who said it was a must try, sounded like a great fall meal. I'm also going to buy a couple pizza's and some extra hot dogs just in case I fall ill and can't cook one or two days this week. So far I'm not sick, but I'm extremely tired, and dizzy for some reason...not sure if I'm trying to come down w/ the flu or if I'm just exhausted from "sleeping" w/ one eye on the kids all night long.<br /><br />Monday~ Kielbasa with rice<br />Tuesday~Meat Loaf and corn bread<br />Wednesday~Beenie Weenie's and french fries<br />Thursday~Caramel Apple Pork Chop<br />Friday~Hungarian Goulash and egg noodles<br /><br /><br /><br />--------------------------------------------------------------------------------<br />Caramel Apple Pork Chops <br /><br />INGREDIENTS (Nutrition)<br />6 (3/4 inch) thick pork chops <br />4 teaspoon vegetable oil <br />8 tablespoons brown sugar <br />salt and pepper to taste <br />1/2 teaspoon ground cinnamon <br />1/2 teaspoon ground nutmeg <br />8 tablespoons unsalted butter <br />8 tart apples - peeled, cored and sliced <br />12 tablespoons pecans (optional) <br /><br />DIRECTIONS<br />Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. <br />Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. <br />In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. <br />Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans. <br />----------------------------------------------------------------------------------<br />Hungarian Goulash<br />2 pounds beef chuck roast, cubed <br />1 large onion, diced <br />1/2 cup ketchup <br />2 tablespoons soy sauce <br />1 tablespoon brown sugar <br />2 teaspoons salt <br />2 teaspoons paprika <br />1/2 teaspoon dry mustard <br />1 1/4 cups water, divided <br />1/4 cup all-purpose GF flour <br /><br />Throw in crock pot for 8 hours on low, serve over GF/CF egg noodles<br />-----------------------------------------------------------------------------------Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-47159329271346309172009-10-24T23:28:00.004-05:002009-10-24T23:35:12.619-05:00Xander's got H1N1 now...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYU2hS9zomC5ZkGHQjd9aRm44GaczjajZ8zUrsEasA8cOXNcb5MlG8Kk6ZFzCacGUCr8Q8CYAds9m4U5IrfXEIRfzddx8rXndkAtCo3E8hr1E_ZWAqxwzwDtja7UxZ6lgZJmijXdQdRo/s1600-h/swine-flu-cartoons.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYU2hS9zomC5ZkGHQjd9aRm44GaczjajZ8zUrsEasA8cOXNcb5MlG8Kk6ZFzCacGUCr8Q8CYAds9m4U5IrfXEIRfzddx8rXndkAtCo3E8hr1E_ZWAqxwzwDtja7UxZ6lgZJmijXdQdRo/s320/swine-flu-cartoons.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5396391206289146994" /></a><br />Tierra seems to be on the mend...she still has a headache, and not feeling great, but she I think she'll live. If this was all there is to it, it was the mildest flu she's ever had...fingers crossed that she's done! Xander has now started his turn. He started running the fever last night, it's up today, and he's miserable. Besides the high temp, all other vitals are good...but he does look miserable! Rob's a nervous wreck, he's gonna make me crazy! I guess I'll be calling off work Monday to keep him home from school. After Monday I'm off work until Friday, so I'm hoping I take my turn in there and get it over w/!Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-84557356528469642009-10-22T00:15:00.003-05:002009-10-22T00:24:32.177-05:00Ugh oh invasion of the piggies!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_pp-7X8WGxt2-rX5DvKKbnAywRu_uFKH0au0Kgi2cb5Ypara7_yCO2RiVMH6aP8MUOIROEkc5dRpNcjAQsFwbu5VqtgaLvAeeKlellmoZ8rq65z3_kUa4jGMmOnuAbgTX8Qlf-B92DE/s1600-h/swine+flu.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_pp-7X8WGxt2-rX5DvKKbnAywRu_uFKH0au0Kgi2cb5Ypara7_yCO2RiVMH6aP8MUOIROEkc5dRpNcjAQsFwbu5VqtgaLvAeeKlellmoZ8rq65z3_kUa4jGMmOnuAbgTX8Qlf-B92DE/s320/swine+flu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5395289045526748242" /></a><br /><br />Monday I got a text from Tierra, who was at school, saying she wasn't feeling well. I told her to go to the nurse and I would come get her. The nurse calls me, tells me her throat is slightly red, and she has no fever, and that it was up to me if I wanted to come get her. I said I would, being she never does the fake sick thing (like I use to, just to stay home and watch tv all day!). Tuesday Rob stayed home from work w/ her, and I went in and did a double. By that afternoon she started running a fever. Her throat and head hurt, and she was nauseous. I figured I better take her in and make sure she didn't have a sinus infection w/ as bad as her head hurt. To my surprise the Dr. informed me she has the swine flu. GREAT! Tierra's the one that always gets hit so hard w/ everything, so I worry about her! She's been in the hospital more times than both the boys combined. Right now she's on the mend, but shortly after that, is when the swine flu gets bad, so we're not out of the woods yet. Hopefully she will be like the other 99% of the population and just have a nice mild case of it, and then we won't have to worry about it the rest of the season! I'll update later, but keep her in your prayers!Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com1tag:blogger.com,1999:blog-1907000780603810827.post-31980744296643764142009-10-21T09:08:00.000-05:002009-10-21T09:09:11.858-05:00Wednesday's Window Into My World<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqKK4gG1khQpG0BmPS9oQCfhItqF_L-CIekVoGWMrGtgw-kXnRq5E6nDVX8_twKGLMYWN3TzRHXyhQMR8cj4ryA4xEMlOcCCGmUEWZwpQnXqwGLESzxCLSGHK85zF8Je_wXn6dQngs7I/s1600-h/pajama.jpg"><img style="cursor:pointer; cursor:hand;width: 288px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqKK4gG1khQpG0BmPS9oQCfhItqF_L-CIekVoGWMrGtgw-kXnRq5E6nDVX8_twKGLMYWN3TzRHXyhQMR8cj4ryA4xEMlOcCCGmUEWZwpQnXqwGLESzxCLSGHK85zF8Je_wXn6dQngs7I/s320/pajama.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394466448129698546" /></a><br />Monday was pajama day. This is one of their favorite days of the year. I must admidt it feels funny to take them out of their pajama's to put them INTO pajama's. Yes, I am way too anal to just let them sleep in them sorry. Xander was so excited he even got up without a struggle which is very unlike him! Here's a pic of the boys before school.Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-15794560698351912912009-10-20T21:18:00.001-05:002009-10-20T21:21:36.170-05:00Dr. Eisenstein's Daily Vitamin D Recommendations for this season’s<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWlkYoBUTEA6DavYomcst8RxbYj5OjJ5YYIQCxFkaAt2h_CracEbqbrE1I-a9tMcTqc7Zn6B-8ZOYOjr5yUKeACON2Suji820jMTUm3vOo4tTts5czvjs0hyphenhyphen94fl2lgBzDWe0eX6-xX4/s1600-h/sun_vitaminD.gif"><img style="cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWlkYoBUTEA6DavYomcst8RxbYj5OjJ5YYIQCxFkaAt2h_CracEbqbrE1I-a9tMcTqc7Zn6B-8ZOYOjr5yUKeACON2Suji820jMTUm3vOo4tTts5czvjs0hyphenhyphen94fl2lgBzDWe0eX6-xX4/s320/sun_vitaminD.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5394872724302341154" /></a><br />Dr. Eisenstein's Daily Vitamin D Recommendations for this season’s <br /><br />Flu starting in October<br /><br /> <br /><br />There is scientific evidence that links low levels of Vitamin D and low levels of Probiotics to an increased risk of many medical conditions.<br /><br /> Probiotics are living microorganisms (bacterial or yeast) which, upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition.<br /><br />If you want to lower your blood pressure, Vitamin D and probiotics may be just what the doctor ordered. If you are trying to reduce your risk of diabetes, or lower your chances of heart attacks, rheumatoid arthritis, or multiple sclerosis, colds, seasonal flu, H1N1 flu and many more conditions, then Vitamin D and Probiotics should be at the front of the line in your daily multi-vitamin supplement regimen.<br /><br />As Pathogenic bacteria become resistant to antibiotics, scientists are looking to other means to combat infections. We are seeing just the infancy in the use of Probiotics and Vitamin D, both for health maintenance and for treating different medical condition<br /><br />Vitamin D, Probiotics and Chicken soup have been effective in the past in combating viral infections like Flu .<br /><br /> <br /><br />1. Get a Vitamin D blood test 25(OH)D<br /><br /> <br /><br />2. Make sure your whole family has adequate blood levels of Vitamin D this flu season (>50-80ng/ml). Most children and adults vitamin D blood level is <30ng/ml.<br /><br /> <br /><br />3. Adult (and children >100lbs) maintenance ............ 10,000 IU daily.<br /><br /> <br /><br />4. Children's maintenance: <100lbs........................... 5,000 IU daily.<br /><br /> <br /><br />5. At the first symptoms of a cold or flu 1,000IU/ lb. daily for 7 days.<br /><br />Examples:<br /><br />50 lb ................................................................................... 50,000IU daily.<br /><br />100 lb daily ....................................................................... 100,000IU daily.<br /><br />150 lb daily........................................................................ 150,000IU daily.<br /><br />200 lb daily....................................................................... 200,000 IU daily.<br /><br /> <br /><br />6. And of course Chicken Soup<br /><br /> <br /><br />7. PEDIATRICS (doi:10.1542/peds.2009-0051) August 3, 2009<br /><br />8. Archives of Internal Medicine April 2009Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com0tag:blogger.com,1999:blog-1907000780603810827.post-27926135811475419972009-10-20T15:43:00.001-05:002009-10-20T15:43:55.199-05:00Tackle It Tuesday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6t40B6uIW0W-KQt-AJIvRmwudR78xwRfN_4GEGnFYoKKRIKxj0O_cyNxidKrurmOwU2RTOJKAdqxY6CdwANtbL-u_CfDqo3canZSQzo9ckp-IMquk_DCNOV9KgQTLfPvJlneh0EuSkbk/s1600-h/tackle+2.jpg"><img style="cursor:pointer; cursor:hand;width: 123px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6t40B6uIW0W-KQt-AJIvRmwudR78xwRfN_4GEGnFYoKKRIKxj0O_cyNxidKrurmOwU2RTOJKAdqxY6CdwANtbL-u_CfDqo3canZSQzo9ckp-IMquk_DCNOV9KgQTLfPvJlneh0EuSkbk/s320/tackle+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394465531214676226" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IqEBDWXCNre9DD8ZJ16M0xdnny558Rm4v2mwD4Y2HY1ADUzkm2ODHaN4HOcIcVdCPzHIViaC_ggaFUf7gy2rAxsuS_KJ3RfOD9KWeS8oCPo3ludQXrCiSh5TMUixhLRPR9s8HO0Ui4k/s1600-h/tackle.jpg"><img style="cursor:pointer; cursor:hand;width: 106px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IqEBDWXCNre9DD8ZJ16M0xdnny558Rm4v2mwD4Y2HY1ADUzkm2ODHaN4HOcIcVdCPzHIViaC_ggaFUf7gy2rAxsuS_KJ3RfOD9KWeS8oCPo3ludQXrCiSh5TMUixhLRPR9s8HO0Ui4k/s320/tackle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394465525744876226" /></a><br />It was time again to tackle the food cabinets...They've gotten out of control, and to the point where I can't find anything...it's always suprising what you find you have in there...for instance I had no idea I had 3 boxes of minute rice, 4 bags of slow cooked rice,3 boxes of instant potatoes, and 6 boxes of cake mix lol...I need to find a clever solution to the spice rack...I've got the carosel, and I like it...but that only holds a few spices, and it really takes up a lot of room I think...but it's done for now.Michellehttp://www.blogger.com/profile/06964392826032852444noreply@blogger.com1