Saturday, February 24, 2018

Sleepover maybe?

Jen came over with the girls and they want to sleep over. Jen is studying and me and the girls are in the room watching TV. It's some cartoon about OZ...'to me it is weird.
   So far it has been fun.......we had pizza and garlic knots.  They hope mom stays but she just texed that they had to go home....my grandson might be here tomorrow.First to Jen's then my house.
Boo




Thursday, February 15, 2018

Savory Firecracker Chicken


  • 1tbs oil
  • 1lb chicken breasts cut in strips
  • 3 cloves garlic minced 
    • 1tbs oil
    • 1lb chicken breasts cut in strips
    • 3 cloves garlic minced
    • 1 red pepper cut in strips
    • 1 cup snow peas
    • 1 8oz can water chestnuts
    • 1/3 cup asian toasted sesame dressing
    • 1/4 tea red pepper
    white rice
    • Heat oil in non-stick skillet over med high heat , add chicken and garlic and cook till evenly brown about 4 min
    • add peppers and snow peas  cook 2-3 mins
    • add dressing and red pepper and cook about 2 more mins
    serve over white rice
    this takes about 30 mins to prepare and is a healthy dinner

Saturday, January 27, 2018

Cauliflower Grilled Cheese


INGREDIENTS

Cauliflower Grilled Cheese

  • 1 head cauliflower, (to make about 4 cups processed cauliflower)
  • 2 eggs, lightly beaten
  • 1/2 c. finely grated Parmesan
  • 1/2 tsp. oregano
  • 1 1/2 c. shredded white Cheddar

DIRECTIONS

  1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
  2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.
  3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your “bread” slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.
  4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

found on delish

Friday, January 26, 2018

Balsamic-Glazed Steak Rolls


  • 6K

Balsamic-Glazed Steak Rolls

 

8
thin slices sirloin or flank steak (length and width according to personal preference)
Extra-virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1
red bell pepper, sliced into thin strips
1
green bell pepper, sliced into thin strips
1
medium zucchini, sliced into thin strips
1
medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1
teaspoon extra-virgin olive oil
1
large clove garlic, minced
1/4
cup dark balsamic vinegar
2
tablespoons dry red wine
2
teaspoons brown sugar
2
sprigs fresh rosemary
1/4
cup Progresso™ beef-flavored broth
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  • 1
    Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  • 2
    Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  • 3
    Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
  • 4
    Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  • 5
    For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  • 6
    Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  • 7
    Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.
looks good as a game day snack  healthy

found on   tbsp.

Tuesday, January 23, 2018

Weekend

Last nite I was lying in bed with my bone healing machine on listening to the rain and playing with photos. I downloaded the app Painnt it is such fun. I also have to use the machine at least 10 hrs. a day . I broke my femur in Aug. 2016 and had a rod and screws put in but I found out in Nov 2017 that it has not healed together, so we are trying this machine. I go back on Feb 5 to see if there is any progress. If not they may have to do surgery again…I really want to get out of this wheelchair. So I have my fingers crossed .
   As far as the broncitius it is starting to get better , had it since Jan 2, kicked my butt. A least I’m not spending all day in bed…this is the second round of meds. The doc said I should feel a lot better by next week.
My girls were here this weekend because it was my oldest's birthday on Sunday. We had a nice dinner of meatloaf, mashed pot and sweet and sour greenbeans………….was very good and we had a great time. Also had a cookie cake for dessert. The young ladies we over to my fence to feed the neighbors horses.