Family Photo Session by Treva Neville

Home Organizing 101 hosted by A Bowl full of Lemons!

LKG

Photo Booth

What My Kids Do on my Computer While I am not watching!

So last night I was cleaning out my computer's space and came across some of these photos the kids have taken on my photo booth.  

 Ted 

 Ashleigh

Ted 

 Ted and Andy

 Ash looking like a barbie

 Ash and Sammi in there best vampire

Andy

I felt like I wanted to join in on the fun so here is a photo of the 4 of us.

Sad. . .  I know!

My Christmas Card 2011!

Stationery card

View the entire collection of cards.

Wicked 10K

WICKED GOOD TIMES!!!!

Anita Fleming Bib#:  2761 Race Day Weather 55 ° Overall Results Time: 1:04:35 Place: 2989 Finishers: 7000 Age Group Results Group: Female 35 to 39 Place: 254 Finishers: 686 Gender Results Gender: F Place: 1492 Finishers: 4489 Claim your 2011 Wicked 10K Finishers Badge » | Get the full results list »

Cooking Day and getting ahead!

What's for dinner?

Today I am in the cooking mood!   I think I could do this everyday, however, I will have probably run out of ingredients.  Today I have prepared the following:

Thursday’s Chicken Freezing Method: Freezer Bag

Cooking Day Ingredients: 

1. Raw chicken (any type) cut into boneless/skinless cubes

 2. 1 small chopped onion 

3. 1 cups shredded cheddar cheese 

4. 1 cup milk 

5. 1 clove pressed garlic 

6. 1 can sliced mushrooms 

7. 1 can cream of chicken & mushroom soup

Cooking Day Instructions: 

1. Stir-fry chicken cubes in oil until browned. 

2. Add onions and continue to stir-fry until browned. 

3. Add garlic. 

4. Add can of soup, milk and cheese.

 5. Mix completely and take off heat to cool. 

6. Freeze using freezer bag method.

Serving Day Ingredients: 1.  Egg Noodles

Serving Day Instructions: 

1.    Defrost chicken mixture. 

2. Put into pan and heat on medium low 30 minutes or until chicken is

         completely cooked. 


3. Stir as needed. 


4. Serve over egg noodles.


This recipe is from 30 day meal gourmet.  I have not been able to prepare meal for 30 days but I am getting better!

Slow Cooker Corned Beef and Cabbage

Rated: Submitted By: LUSYRSGIRL Photo By: Linda Farrell Prep Time: 15 Minutes Cook Time: 9 Hours Ready In: 9 Hours 15 Minutes Servings: 8

"Slow cook your St. Patrick's Day corned beef dinner, and celebrate the easy way."

INGREDIENTS:

4 large carrots, peeled and cut into matchstick pieces 10 baby red potatoes, quartered 1 onion, peeled and cut into bite-sized pieces

4 cups water 1 (4 pound) corned beef brisket with spice packet 6 ounces beer 1/2 head cabbage, coarsely chopped

DIRECTIONS:

1.	Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2.	Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Slow-Cooked Chili

Rated: Submitted By: Sue Call Prep Time: 15 Minutes Cook Time: 4 Hours Ready In: 4 Hours 15 Minutes Servings: 10

"'This hearty chili can cook for up to 10 hours on low,' relates Sue Call of Beech Grove, Indiana. 'It's so good to come home to after a long day away.'"

INGREDIENTS:

2 pounds ground beef 2 (16 ounce) cans kidney beans, rinsed and drained 2 (14.5 ounce) cans diced tomatoes, undrained 1 (8 ounce) can tomato sauce 2 medium onions, chopped

1 green pepper, chopped 2 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon pepper Shredded Cheddar cheese

DIRECTIONS:

1.	In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Hurricane Irene doesn't have $h!t on these boys!

Hurricane Irene doesn't have $h!t on these boys!

Hurricane Irene Tomb

A lone Tomb Sentinel, 3d U.S. Infantry Regiment (The Old Guard), walks his tour in humble reverence during Hurricane Irene in Arlington National Cemetery, Va., Aug 27. Members of The Old Guard have guarded the Tomb every second, of every day regardless of weather or holidays since April 6, 1948.

By: ‎3rd U.S. INF Regiment The Old Guard

I Finally Read It!

I am NOT much of a reader. I completed 4 years of undergrad followed by 4 years of Pharmacy school without reading a whole book. Over the last couple of years, I have read the Twilight series. . . which was totally awesome and I wanted my own vampire. I have read Dear John and After You. This has been in the last year that I have completed these books. I know, kind of sad. Yesterday, I completed the boo The Help. It was a great book and held my attention very well. (That is very important) I finished reading it in 3 days!!! I can't wait to see the movie. I probably will not go to the theater, just wait for it to come out on DVD.

Back to School soon!

The kids start school next Monday. It has been a great summer, however, it went by too fast!

This week, we do our usual back to school stuff. Sort school supplies, clothes shopping, and try to get to bed a little early each day to be ready for the night before school starts. My goal this year: PACK LUNCHES EVERY DAY!

Running

What, what is that? I have only ran 3 times this summer. Too hot, no time, and too lazy. I hate mornings, which is the best time to run. When the kids get back to school, I am hoping to get back to running. I want to feel the enjoyment of running! I miss the feeling of wanting to run instead of feeling I have to run. Kind of weird!

Wicked 10 K For Halloween!

Just signed up for this race! My hubby and I are going to run this one! Should be fun. Been out of the running mode for about 2 months so thought this would be a fun one to get back into the groove.

What's for dinner? Mediterranean Crunch Salad

Mediterranean Crunch Salad

A quick and easy salad featuring the bold flavors of the Mediterranean.

Ingredients

1 (15-ounce) can no salt-added garbanzo beans

1 cucumber, chopped

1 cup small broccoli florets

1 cup grape tomatoes, halved

1 cup finely sliced kale, tough stems removed

1/2 cup finely chopped red onion

2 tablespoons finely chopped Kalamata olives

3 tablespoons red wine vinegar (I substituted balsamic vinegar)

1 small garlic clove, minced

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

Method

Combine all ingredients in a large bowl. Chill at least 1 hour before serving.

Nutrition

Per serving: 130 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 21g total carbohydrate (5g dietary fiber, 3g sugar), 6g protein

My daughter and I have recently started the Jullian Michaels Ripped in 30 series. It is awesome.

We are on week 1 and have enjoyed it so far. The video series is in s step wise process so we do not "overdo it" early and give up like most of us would do. There is a meal plan, online, that is great, however, some of the ingredients are hard to find around my small "po-dunk" town. Anyway, I will journal about our progress. My daughter is really excited about this time together and our dietary changes. Let's hope it continues!!!