How many times have you said
"I'll start eating healthier/exercising tomorrow."
I say it almost everyday.
But not anymore.
I'm startin today.
I'm going to go eat some yogurt for a light breakfast, then take my little girl on a walk. I'll tell you how it goes :)
Find the strength and start today. Be patient and maintain healthy choices, losing weight is not the goal, being healthier is.
Love,
A Stay At Home Mom
Welcome
Wednesday, February 29, 2012
Saturday, February 25, 2012
The Challenge, Day Three
Hash Brown Casserole with Ham in the Crockpot
1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped
1 1/2 cup shredded cheddar cheese
ham, about 1 lb.
Stir all the ingredients together, sans ham and potatoes.
After mixed well, add frozen potatoes, making sure to coat evenly. Add to crockpot.
Wrap the ham in a foil packet and place it on top of the potatoes. Put the lid on and cook it on high for 4 hours or low for 6-8 hours.
I'll tell you if my hubby approves tomorrow, since I am headed to bed.
Love you all,
A Stay At Home Mommy
1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped
1 1/2 cup shredded cheddar cheese
ham, about 1 lb.
Stir all the ingredients together, sans ham and potatoes.
After mixed well, add frozen potatoes, making sure to coat evenly. Add to crockpot.
Wrap the ham in a foil packet and place it on top of the potatoes. Put the lid on and cook it on high for 4 hours or low for 6-8 hours.
I'll tell you if my hubby approves tomorrow, since I am headed to bed.
Love you all,
A Stay At Home Mommy
Did I Really Just Do That?!
Out of every craft I have ever done, including scrap booking, I have
NEVER
been this proud!
After finding a post(http://vanillaandlace.blogspot.com/2011/01/diy-camera-pursebag.html) from Pinterest (http://pinterest.com/) about a photographer turning a purse into a more fashionable and accessible camera bag, my mind went reeling!
The possibilities? Endless.
Then when I found this purse
[picture1]
at the local thrift store on a discount day for $4.23, I went to work
[picture2]
I started by ripping out the lining, because it was kinda old an kinda smelled funky.
Although, it did cot me a whole night and a seam ripper to do it thread by thread
[picture3]
my end {or should I say base?} product was much more clean cut an neat looking.
[picture4]
So, then my mom came to visit, and she is a MUCH better seamstress than I am, and she helped me pic out some fabric, poly foam, and plastic mesh netting stuff.
[picture5]
Then after about 6 failed attempts, and a lot {I mean A LOT} of tears (it was that time of month, cut me some slack), I finally found a way to sew the new liner in a way I loved.
As you can {sort of} see in this picture
[picture6]
I folded the fabric over and sandwiched the zipper between it and the shell.
I also added some zipper pulls
[picture7]
Because I'm fancy like that ^.^
I am so in love with the finished product!
And many many thanks to my mom for guiding my sewing adventures and teaching me everything I know about it.
Here's some pictures:
[picture8]
[picture9]
[picture10]
I think I shall soon try adding a clip for my keys and a loop for pens.
But for now,
I am beyond happy!!!!
NEVER
been this proud!
After finding a post(http://vanillaandlace.blogspot.com/2011/01/diy-camera-pursebag.html) from Pinterest (http://pinterest.com/) about a photographer turning a purse into a more fashionable and accessible camera bag, my mind went reeling!
The possibilities? Endless.
Then when I found this purse
[picture1]
at the local thrift store on a discount day for $4.23, I went to work
[picture2]
I started by ripping out the lining, because it was kinda old an kinda smelled funky.
Although, it did cot me a whole night and a seam ripper to do it thread by thread
[picture3]
my end {or should I say base?} product was much more clean cut an neat looking.
[picture4]
So, then my mom came to visit, and she is a MUCH better seamstress than I am, and she helped me pic out some fabric, poly foam, and plastic mesh netting stuff.
[picture5]
Then after about 6 failed attempts, and a lot {I mean A LOT} of tears (it was that time of month, cut me some slack), I finally found a way to sew the new liner in a way I loved.
As you can {sort of} see in this picture
[picture6]
I folded the fabric over and sandwiched the zipper between it and the shell.
I also added some zipper pulls
[picture7]
Because I'm fancy like that ^.^
I am so in love with the finished product!
And many many thanks to my mom for guiding my sewing adventures and teaching me everything I know about it.
Here's some pictures:
[picture8]
[picture9]
[picture10]
I think I shall soon try adding a clip for my keys and a loop for pens.
But for now,
I am beyond happy!!!!
The Challenge, Day Two
Shrimp Scampi.
Always loved it, never made it.
UNTIL NOW��
Haha.
Now I must say that while this was a huge hit with my husband, mother, and daughter, I was merely satisfied. I ended up adding a LOT more lemon juice and white wine and was much happier
I took out the crushed red pepper flakes because my acid reflux cannot handle those.
I also adjusted for a more full flavor instead of a light one.
Here's the recipe:
1 pound angel hair pasta
6 cloves garlic, minced or crushed
1/2 cup flat-leaf parsley, chopped
olive oil
1 bag frozen, pre-cooked shrimp, medium size
salt and pepper
3/4 cup white wine
About 3 Tbs. lemon juice
4 Tbs. butter
1 ladle of the pasta cooking water
Boil the water and when it’s ready cook the pasta according to the package directions.
Run the frozen shrimp under cold water to thaw it out.
In a large skillet, put the garlic, parsley, salt, pepper and about 1/4 cup olive oil. Cook that for just a couple of minutes over medium-high heat.
Add the wine to the skillet, then add a ladle of the pasta cooking water and the lemon juice. Add the shrimp and the butter to the skillet and let it cook for a few minutes.
Drain the pasta and add it to the skillet, stirring to combine everything with the pasta.
We also had honey butter Pilsburry rolls with ours.
Always loved it, never made it.
UNTIL NOW��
Haha.
Now I must say that while this was a huge hit with my husband, mother, and daughter, I was merely satisfied. I ended up adding a LOT more lemon juice and white wine and was much happier
I took out the crushed red pepper flakes because my acid reflux cannot handle those.
I also adjusted for a more full flavor instead of a light one.
Here's the recipe:
1 pound angel hair pasta
6 cloves garlic, minced or crushed
1/2 cup flat-leaf parsley, chopped
olive oil
1 bag frozen, pre-cooked shrimp, medium size
salt and pepper
3/4 cup white wine
About 3 Tbs. lemon juice
4 Tbs. butter
1 ladle of the pasta cooking water
Boil the water and when it’s ready cook the pasta according to the package directions.
Run the frozen shrimp under cold water to thaw it out.
In a large skillet, put the garlic, parsley, salt, pepper and about 1/4 cup olive oil. Cook that for just a couple of minutes over medium-high heat.
Add the wine to the skillet, then add a ladle of the pasta cooking water and the lemon juice. Add the shrimp and the butter to the skillet and let it cook for a few minutes.
Drain the pasta and add it to the skillet, stirring to combine everything with the pasta.
We also had honey butter Pilsburry rolls with ours.
Trying New Things
So, I found this through Pinterest:
http://diygreenface.com/2012/01/31/please-pass-the-sugar-honey/
And it's a very basic sugar scrub. I made a little, and I must say that it wasn't my cup of tea.
Then again, I am not a huge honey fan, and this has a TON!
I almost felt like my hands were no longer clean. :[ gonna try another recipe and see how that goes.
And here's a picture of mine in a baby food jar.
http://diygreenface.com/2012/01/31/please-pass-the-sugar-honey/
And it's a very basic sugar scrub. I made a little, and I must say that it wasn't my cup of tea.
Then again, I am not a huge honey fan, and this has a TON!
I almost felt like my hands were no longer clean. :[ gonna try another recipe and see how that goes.
And here's a picture of mine in a baby food jar.
The Challenge, Day One
Day One:
Crockpot Cantonese Sweet and Sour Chicken
Ah-may-zing
Now, below is my edited version of this recipe. I made a few healthier adjustments for my trying to lose weight.
For the original check out:
http://eatathomecooks.com/weekly-menus
And scroll to the bottom and click on the week one link.
This fed three people and a toddler plus leftovers!
3 boneless chicken breasts (one for each person)
2 small onion, sliced (we like onion in this house)
red pepper, sliced
green pepper, sliced
20 oz can pineapple
1/4 cup brown sugar
2 Tbs. cornstarch
1/4 cup cider vinegar
2 cup water
1 Tbs. soy sauce
1/4 tsp. salt ( I've also been trying to eat healthier)
Put the onion and peppers in the crockpot. Add the chicken. Drain the can of pineapple, keeping the juice! Set the pineapple chunks aside for later. Mix 1/2 of the juice with the cider vinegar, soy sauce, and salt. After that is mixed so you have an even color, add the corn starch.
Pour liquid over the chicken.
Cook on low for 7-9 hours or high for about 4-5 hours. We cooked on low which is 8 hours
About 30min(for us) before serving add the pineapple chunks.
Crockpot Cantonese Sweet and Sour Chicken
Ah-may-zing
Now, below is my edited version of this recipe. I made a few healthier adjustments for my trying to lose weight.
For the original check out:
http://eatathomecooks.com/weekly-menus
And scroll to the bottom and click on the week one link.
This fed three people and a toddler plus leftovers!
3 boneless chicken breasts (one for each person)
2 small onion, sliced (we like onion in this house)
red pepper, sliced
green pepper, sliced
20 oz can pineapple
1/4 cup brown sugar
2 Tbs. cornstarch
1/4 cup cider vinegar
2 cup water
1 Tbs. soy sauce
1/4 tsp. salt ( I've also been trying to eat healthier)
Put the onion and peppers in the crockpot. Add the chicken. Drain the can of pineapple, keeping the juice! Set the pineapple chunks aside for later. Mix 1/2 of the juice with the cider vinegar, soy sauce, and salt. After that is mixed so you have an even color, add the corn starch.
Pour liquid over the chicken.
Cook on low for 7-9 hours or high for about 4-5 hours. We cooked on low which is 8 hours
About 30min(for us) before serving add the pineapple chunks.
One Day At A Time
So, I realize I haven't posted in a while, and it makes me sad, so know we are gonna play the catch up game.
I am on Pinterest (if you'd like an invite hit me up) and am loving it!!!
I found a link to a meal plan that covers a whole year!
And being that my new life resolution is to be a better SAHM, I was instantly all over this.
So starting tomorrow, I will be attempting to work my way through this.
Now, this only covers dinner, which I like because it keeps us flexible. Also, it gives 6 recipes, so you can have a night of leftovers or a family favorite.
And BEST OF ALL, it gives you a grocery list!
*side note: the grocery list isn't very detailed, so I still made my own*
The web link is
http://eatathomecooks.com/weekly-menus
I need to think up a shnazzy name for my meal plan challenge....
*thinking*
How about ... The Challenge... Haha so original I know. {if you've got a better name, let me know}
Here goes nothin'
And here's a screenshot of the PDF's the website gives you.
I am on Pinterest (if you'd like an invite hit me up) and am loving it!!!
I found a link to a meal plan that covers a whole year!
And being that my new life resolution is to be a better SAHM, I was instantly all over this.
So starting tomorrow, I will be attempting to work my way through this.
Now, this only covers dinner, which I like because it keeps us flexible. Also, it gives 6 recipes, so you can have a night of leftovers or a family favorite.
And BEST OF ALL, it gives you a grocery list!
*side note: the grocery list isn't very detailed, so I still made my own*
The web link is
http://eatathomecooks.com/weekly-menus
I need to think up a shnazzy name for my meal plan challenge....
*thinking*
How about ... The Challenge... Haha so original I know. {if you've got a better name, let me know}
Here goes nothin'
And here's a screenshot of the PDF's the website gives you.
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