Making the Most of Your Planner’s A-Z Tabs | Homemakersdaily

Making the Most of Your Planner’s A-Z Tabs | Homemakersdaily

We really didn't need another filofax blog!: Colorful menu planner for my Franklin!

We really didn't need another filofax blog!: Colorful menu planner for my Franklin!: So, I needed and wanted a colorful menu planner for my Franklin. Just to record dinner plans, so I didn't need any spaces for breakfast, lun...

My note: I want to learn to make these!

Spicy Chipotle Burgers and a note on self care

Spicy Chipotle Turkey Burgers

Rated: Submitted By: mbaucum Photo By: mominml Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 35 Minutes Servings: 4

"With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!"

INGREDIENTS:

1 pound ground turkey 1/2 cup finely chopped onion 2 tablespoons chopped fresh cilantro 1 chipotle chile in adobo sauce, finely chopped 1 teaspoon garlic powder

1 teaspoon onion powder 1 teaspoon seasoned salt 1/4 teaspoon black pepper 4 slices mozzarella cheese 4 hamburger buns, split and toasted

DIRECTIONS:

1.	Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
2.	Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 2/7/2013

I made these last night for dinner. Very good! I doubled this and may have added a bit more chipotle chile than called for and they definitely had the spice! Loved by all except our 9-year old.

I need to research drinking fresh fruit juices around meal times to see if I should wait an hour or so before or after. Before dinner last night, I made one with carrots, grapefruit, celery and ginger. It was TART!

Losing weight and getting back to healthy habits is such a life change from what I've fallen into over the past several years. I am surprised by how hard it is to get on track, stay on track and just DO what needs to be done. It is SO much better in the long run and I know the difference in how I feel and how my body responds ... between overweight and a healthy size. I have more energy, my moods are better, my skin is better... just all around brighter. I'm praying to break through my self destructive tendencies and for God to light the path as I learn to take care of myself. It is so much easier taking care of others but that will be jeopardized if I am not a vessel strong enough (in His strength) to keep going.

Running late this morning so I am getting back to more sleep at night so my 5:00 am risings are easier and mornings are more of a blessing and less of a rush at every corner!

May God bless you and may you be beautiful at keeping up with what concerns you. The Lord is your light!

Love,
Sandy

New Year's Eve in my Kitchen

For New Year's Eve, our kids and their families came over for our yearly tradition of eating, game playing and this year, fire works!

We had panini's, venison dip with tortilla chips, banana bread, meat loaf, spicy peanuts, and these much healthier brownies.

Other things being made in our kitchen:

Vegetable soup ...full of delicious vegetables! I just sauteed some onion with fresh carrots, eggplant, and garlic. After these sauteed to start to soften, I added chicken broth and  (actually, I made two dutch ovens and my DIL, Brandy made one as I worked on the other) --- anyway, we added cabbage, broccoli, okra, cauliflower, pre-cooked winter squash,  seasonings and more. I also added tomato juice and some pureed fresh tomatoes.
We had this with some parmesan grated over the top and with aged, white cheddar and red onion paninis and it was SO good.

There has been a lot more keeping things active in this most used room in the house but I don't recall at this time what those things are!

HAPPY NEW YEAR!

Neat Foodie Link

http://www.thekitchn.com/whats-trending-the-top-5-food-flavor-forecasts-for-2013-181339

Chocolate Cobbler

DIL: Ryann made this chocolate cobbler recipe last night!

I will try to find an easier way to post pictures on here because I have this tendency to not take all the steps from phone or camera to computer to blog. I am working on it!

Love,
Sandy

Hungarian Mushroom Soup

I eyed the ingredients and used parsley in place of dill (it already called for it and I just added extra) and I used Bragg's Liquid Aminoes in place of the soy sauce. I used vegetable broth in place of the chicken broth and I think that was the main changes. Very good on a day like today and was very filling.

Hungarian Mushroom Soup

Rated: Submitted By: HAMM Photo By: LynnInHK Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 6

"This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling."

INGREDIENTS:

4 tablespoons unsalted butter 2 cups chopped onions 1 pound fresh mushrooms, sliced 2 teaspoons dried dill weed 1 tablespoon paprika 1 tablespoon soy sauce 2 cups chicken broth

1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4 cup chopped fresh parsley 1/2 cup sour cream

DIRECTIONS:

1.	Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2.	In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3.	Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 12/7/2012