Archive for Category: {NaBloPoMo}
Take One: SUCCESS!
This year I knew I wanted to take a family portrait with all of us, not just the kids. Schedules are a mess around here, but yesterday was the day. I decided on our color (BLUE!) and we all got ready. In the past my first attempt has always been met with failure. This year was different, though, and I am very happy with the outcome. I’ll probably torture the kids with some more pictures, thanks to Pinterest!
These are all the black and whites, because that’s how I roll.
Squash Casserole
Easy Squash Casserole
Ingredients:
1-2lbs yellow squash, sliced
1 medium onion, sliced
1-2 TBSP butter
1 egg, beaten
1/4 cup milk
1 cup grated Cheddar cheese
French’s Onions (to your heart’s content!)
Salt and Pepper, to taste
Directions:
Saute squash and onion in butter, season with salt and pepper. When onion is translucent and squash is getting soft, add to casserole dish. Add egg/milk, cheese, French’s Onions, and a little more seasoning. You can sprinkle some more French’s Onions on top (remember to make your heart content!) Bake at 350 degrees for 30 minutes or until the top is brown and the mixture is bubbly.
Outside the Fishbowl
I knew it was bound to happen, given my schedule and everything that I try to fit in to one week. I knew I would miss some days during this NaBloPoMo. No apologies necessary. This is my life, and it’s crazy busy:
On Monday I shared a new recipe that I tried. The dish is actually going to become one of my staple dishes for dinner. Every Monday my goal will be to try and post a new recipe.
On Tuesday Olivia and I went to my gym’s Open House. We did most of the back-to-back 20 minute class sampler, which was totally like Ruby Tuesdays’ sampler, only we burned calories instead of accumulating them.
On Wednesday I woke up at 5:15am, curled my hair, applied my make-up, and headed down to Atlanta for a face-to-face meeting with my GCA Family Support Team. I drove with three of my fellow team members, and it really made the long ride worthwhile. Otherwise, I would have been singing pop songs the whole way. Either is awesome, but I actually prefer the adult conversation. The meeting was full of energy, and I felt confident in my job as I interacted with the others. It really was amazing! When I came home I was rewarded with sushi, white wine, and Survivor.
On Thursday I worked a ton. It was a crazy work day, and that’s all I can really say. So crazy that at 6:30 I headed out to the gym to try the 30 minute BodyAttack class, followed by the new CX30 class. Sweating it out is totally good medicine.
On Friday I finally got up enough nerve to go to the RPM (spin) class at the gym. I got Davey and myself ready and we took off. I signed him into the kids’ area, and took off up the stairs to where the classes are held. Except every. single. bike. was taken and the instructor said, “Sorry we’re full.” So, I went over to the stationary bike and did 40 minutes of biking, which equated to 10 miles. All the while I could hear the RPM music and instruction and it solidified within me that I must get to that class next week.
Today I’ve started off with going back to the gym. I went to the BodyPump class, added more weight, and tried to go to BodyFlow immediately after, but my body just felt off and I was actually yawning. Not that I was bored or tired, I think my body was just spent. So, I apologized to Morgan (my OG Yoga instructor), picked up my stuff, put on my new sneakers, and went on with my day.
“It takes all the running you can do just to keep in the same place.” ~Lewis Carroll, Through the Looking-Glass, 1872
Chicken with Cannellini Beans
This whole meal cost me under $10.00 to make to feed our whole family of six. Not to mention it was hella flavorful and satisfying!
Ingredients:
- cooking spray
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp red pepper flakes
- salt
- pepper
- 1 can diced tomatoes
- 2 cans cannellini beans, rinsed, drained
- 2 tbs chopped fresh continental parsley (you can certainly use dried parsley—I did!)
- 4-6 chicken breast fillets (I seasoned mine with lemon pepper, early in the day)
- Steamed green beans (with butter and salt)
Instructions:
- Heat a saucepan over medium-low heat, and coat with cooking spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and pepper flakes, stirring, for 1 minute or until your mouth starts salivating because of the wonderful aroma.
- Add the diced tomatoes. Up the heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the cannellini beans, and simmer for 5 minutes or until the mixture thickens slightly. Season with salt and pepper. Stir in half the parsley.
- Meanwhile, heat a large non-stick frying pan (I actually use my electric skillet because that baby knows how to cook meat) over med-high heat. Spray with canola oil spray. Add the chicken and cook until golden and cooked through.
- Once the chicken is done plate by topping with the cannellini bean/tomato mixture and remaining parsley. Serve with steamed green beans.
- ENJOY!
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