
Sunday, May 17, 2009
Thought this was pretty cool.......

Rain Rain Go Away and other random thoughts


Saturday, May 16, 2009
Want to learn to Strike through a word or phrase?


Tuesday, May 12, 2009
Getting Excited

Sunday, May 10, 2009
Honoring my mother on Mother's Day

Saturday, May 9, 2009
What I've Been Doing.......










Thursday, May 7, 2009
Rainy Day blues.......
- blooming flowers
- trip to Gatlinburg with my friend Shelly in two weeks
- the birth of my new great niece Ellie (due in 5 weeks, but may not be that long!!)
- the weekend! (I do love my job and I am so thankful for it but I need a weekend!!!)
- my babies having fresh spring hair cuts so they look like schnauzers again

Sunday, May 3, 2009
I'm Alive but I'm discouraged
Thursday, April 30, 2009
HELP!
Sunday, April 26, 2009
RIP Coach Gregory
Saturday, April 25, 2009
Monday, April 20, 2009
Another Good Recipe
It didn't stay on the plate long enough : > (

Sunday, April 19, 2009
Hannah Montana? Sonya Isaacs?

Oh My Goodness!
Yield
4 servings (serving size: about 3/4 cup)
Ingredients
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese ( I had shredded parm and I actually prefer the bigger pieces over the grated )
- 1/4 teaspoon seasoned salt ( I was out of seasoning salt and I just used reg. table salt )
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk ( I used vegetable broth instead )
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Cooking spray
Preparation
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
I used my cookie cooling rack on top of a cookie sheet to catch the crumbs. Worked great!
Nutritional Information
- Calories:
- 61 (28% from fat)
- Fat:
- 1.9g (sat 1g,mono 0.5g,poly 0.2g)
- Protein:
- 3.8g
- Carbohydrate:
- 7.6g
- Fiber:
- 1g
- Cholesterol:
- 5mg
- Iron:
- 0.6mg
- Sodium:
- 231mg
- Calcium:
- 87mg

Saturday, April 18, 2009
Fennel Anyone?
Grapefruit-Fennel Salad
Ingredients
- 1 avocado, peeled, pitted and diced
- 1 head fennel, fronds removed and sliced
- 1 grapefruit, segmented
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- A few sprigs fresh parsley
Directions
Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley.
What's to Eat?

Friday, April 17, 2009
Another Week has come and gone.......
Vegetarian Meatballs with BBQ sauce
Ingredients:
1½ c. bread crumbs (I used Progresso Italian crumbs)
2 t. parsley flakes (freshly chopped or dried flakes will do)
½ t. sage
½ t. Italian seasoning
1/8 t. black pepper
½ c. raw almonds
½ c. raw walnuts
1 pkg. Mori Nu tofu, firm (I happened to have extra firm on hand and used that)
1½ c. onion
½ t. garlic powder
Directions:
Preheat oven to 350 degrees.
In a mixing bowl, stir bread crumbs and parsley flakes.
In a blender or food processor, combine the sage, Italian seasoning, black pepper and nuts; chop finely.
Add the ground nuts to the bread crumbs and parsley flakes.
Into the same blender or food processor, add the Mori Nu tofu, onions and garlic powder to the blender or food processor; blend until smooth.
Pour the mixture into the dry mix and mix well.
Scoop or form the mixture into balls.
Place meatballs on a parchment-lined cookie sheet.
Bake for about 45 minutes or until slightly browned.
The meatballs will be a little dry on the outside, but will absorb a sauce nicely.
Makes about 36 balls.
After the meatballs baked I moved them to a 9 x 13 casserole dish, poured on about 1/2 bottle of my favorite smoky bottled BBQ sauce and returned to the oven, covered with foil. I heated for about 15 minutes until hot and bubbly. You could also use your favorite brown gravy instead of BBQ sauce or make a Swedish style meatball sauce. YUM!

Wednesday, April 15, 2009

Tuesday, April 14, 2009
Praising My Jesus
