Friday, June 29, 2012
Fit Stanley Done at Last
I know this has been a long time in coming, but fit Stanley will finally be heading off to greener pastures. He helped us plant our garden, cut down trees, and play a little B-ball. He told us he hopes to do some more fun things with the rest of the family.
Thursday, June 28, 2012
I found STANLEY!!
I have to admit that my mom gave me Fit Stanley a couple of weeks ago and then I got sick and went to girls camp. I AM SO SORRY! I FINALLY took some pictures with Stanley yesterday while exercising. He was such a good exercise companion; he is a great motivator! Here are the pictures I took:
Fit Stanley should find his way back to Nevada soon!
Three Cheese Chicken Penne Pasta Bake
My healthy recipe for June was Three-Cheese Chicken Penne Pasta Bake. I got it from The Girl Who Ate Everything (her site has tons of awesome recipes!) I thought it was awesome! The best part about this dish is that I put an entire bag of spinach in it! It really didn't taste that healthy which is a good thing. It was 460 calories for a huge serving! Here is the recipe:
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded 2% milk mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese
Instructions:
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.
Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
460 calories per serving; Makes 4 servings.
Three Cheese Chicken Penne Pasta Bake
Source: adapted slightly from Kraft
Ingredients:
1-1/2 cups multi-grain penne pasta, uncooked 1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded 2% milk mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese
Instructions:
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.
Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
460 calories per serving; Makes 4 servings.
Monday, June 11, 2012
I Miss Stanley
Fit Stanley, in case you forgot who that is. I sent him off into the cold, cruel world and haven't heard a peep from him since. I hope he hasn't fallen into a deep ice crevasse during a hike up Mt. Everest or flapped away into the wild blue yonder during the free-fall of a skydiving outing. Most likely, he's just having such a good time that he hasn't had a spare moment to check-in with the mother ship here. Which means we should have a plethora of amazing photos of his active adventures once he finally pauses to catch his breath (hopefully very soon, hint, hint).
I wish I could officially annouce the news of the birth of my baby kidney stone, but, it must've scraped (ha, ha, ouch!) on through before I could catch any of the evidence. Good news: urine is clear; Unpleasant news: I'm still having some pain and discomfort in my kidney, so it's off to the Dr. I go just to make sure something weird isn't going on. But it's nothing like the pain of the first attack, thank goodness. I absolutely know that it's been the prayers and fasting of you, my family, that have gotten me through this. I thank you all sincerely and exuberantly for that!
And, finally, I really racked up the points on this Bonus Memorial Day Challenge! 20 big ones for me!!! I know there were a few of you that earned some as well, because I was also on the receiving end of the challenge, and boy, was that fun! Thank you so much to my wonderful family who "remembered" me and sent some love my way. What a boost!
I AM SOOOOO BLESSED AND I HAVE THE BEST FAMILY ON THE PLANET!!!
THANK YOU AND I LOVE YOU!
LET'S HAVE AN UN-LAZY WEEK!
 |
| I was going to name it Nigel. |
And, finally, I really racked up the points on this Bonus Memorial Day Challenge! 20 big ones for me!!! I know there were a few of you that earned some as well, because I was also on the receiving end of the challenge, and boy, was that fun! Thank you so much to my wonderful family who "remembered" me and sent some love my way. What a boost!
I AM SOOOOO BLESSED AND I HAVE THE BEST FAMILY ON THE PLANET!!!
THANK YOU AND I LOVE YOU!
LET'S HAVE AN UN-LAZY WEEK!
Friday, May 25, 2012
Bonus Memorial Day Challenge!
Happy Memorial Day weekend! I hope it's lovely for everyone. I think it's an occasion that warrants a bonus monthly challenge! And it's non-physical, which might please some of you; might disappoint others.
Memorial Day is a special time to remember those that have passed on, but the Bonus Challenge is about recognizing loved ones still with us that might need a little "remembering."
Challenge: Send a card or email to someone who might need a special hello or words of encouragement at the moment.
Point Value: 2 points for every card/note mailed (snail mail), 1 point for every email sent. (Keep track and report to me - preferably via your surveymonkey emails. That way I only have to look one place to keep track of points!).
Deadline: May 31. See how many you can send out in 1 week!
I think this definitely qualifies as an exercise in emotional strengthening which can benefit both the giver and receiver! It's a great way to overcome Lazy... How many times have you thought: "I should send them a note...." and then put it off?
Well, DO IT this week!
 |
| Each man is a hero and an oracle to somebody. - Ralph Waldo Emerson |
Happy Memorial Day weekend! I hope it's lovely for everyone. I think it's an occasion that warrants a bonus monthly challenge! And it's non-physical, which might please some of you; might disappoint others.
Memorial Day is a special time to remember those that have passed on, but the Bonus Challenge is about recognizing loved ones still with us that might need a little "remembering."
Challenge: Send a card or email to someone who might need a special hello or words of encouragement at the moment.
Point Value: 2 points for every card/note mailed (snail mail), 1 point for every email sent. (Keep track and report to me - preferably via your surveymonkey emails. That way I only have to look one place to keep track of points!).
Deadline: May 31. See how many you can send out in 1 week!
I think this definitely qualifies as an exercise in emotional strengthening which can benefit both the giver and receiver! It's a great way to overcome Lazy... How many times have you thought: "I should send them a note...." and then put it off?
Well, DO IT this week!
Friday, May 18, 2012
Bean And Veggie Enchilada Lasagna
Last week I tried a new recipe I found on www.sixsistersstuff.com. It was AMAZING!!! It is full of veggies and flavor!! Also it is vegetarian.
Dave said he is always a little skeptical of new healthy recipes, but he loved it and told me to add it to our meal rotation. Madison even liked it! This recipe is definitely a keeper! I was so thrilled! Here is the recipe for those who want to try it:
Ingredients:
2 Red Bell Pepper cut into small pieces
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
2 T of Extra Virgin olive Oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
1 can black beans, drained and rinsed
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (I used wheat tortillas)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
Directions:
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place red bell peppers, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan (I had to use a bigger pan) with nonstick spray. In a small bowl, stir the cilantro and the beans into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5
Dave said he is always a little skeptical of new healthy recipes, but he loved it and told me to add it to our meal rotation. Madison even liked it! This recipe is definitely a keeper! I was so thrilled! Here is the recipe for those who want to try it:
Ingredients:
2 Red Bell Pepper cut into small pieces
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
2 T of Extra Virgin olive Oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
1 can black beans, drained and rinsed
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (I used wheat tortillas)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
Directions:
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place red bell peppers, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan (I had to use a bigger pan) with nonstick spray. In a small bowl, stir the cilantro and the beans into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5
Fit Stanley
Fit Stanley is alive and well here with us the "Utah Co. Taylor Clan". We planned an evening at the pool to teach him some of Alison's waterpolo moves, but the pool heater broke so it was closed. We quickly changed plans and he helped us plant some trees, plant the vegatable garden, and we even had a minuet to play basketball at the end. The pictures will be posted soon. We had so much fun that Ashlee, Erin, and Dave decided they needed to do something special with him. So we will watch for their adventure too.
Marie
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