Sunday, October 19, 2014

Reflections~


Just something to ponder on this beautiful Sunday.

Sunday, October 12, 2014

Reflections~


Loving this one! Have a Blessed Sunday and a fantastic week.

Thursday, October 9, 2014

What's for Dinner Wednesday~and Thursday and Friday

This week you get three meals in one!  The first is a fabulous dish from Mike of The Iron You blog. Mike's delicious dishes NEVER disappoint.  So, if you are looking for fabulous healthy meals, check out The Iron You.

Asian Glazed Meatballs


So delicious.  You can find the recipe here.

Another quick meal was Grilled Rib Eyes with Horseradish sauce accompanied by Sauteed Spinach.


Hubby marinated the Rib Eyes in red wine and then grilled to perfection.  For the sauce I mixed one cup of sour cream with 3 TBS Dijon Mustard and 2 TBS Prepared Horseradish (this is the sauce we serve alongside our Peppered Beef Tenderloin at Christmas time).  Normally I like to use fresh spinach, but we had a bag of frozen on hand so I used that.  In a saute pan, heat a couple tablespoons of olive oil and about two tablespoons of minced garlic, add spinach and cook until heated through (or if using fresh, until wilted down).

The final meal was good old Chicken Noodle Soup, gluten free of course.  I have been fighting a bit of a head cold this week, most likely due to fall allergies and the soup really hit the spot after a crazy day teaching my littles.


I have to confess this is one of those dishes I just wing it every time I make it, but the basics are always the same.

I make ours in a crockpot, but you could cook on the stove as well in a stock pot.

Ingredients (again, adjust seasonings to your liking):

2-32 oz cartons of Low Sodium Chicken Broth (we use Pacific brand, I like low sodium so we can add our own amount of salt)

1 rotisserie chicken (I usually pick up the "naked" variety at Whole Foods)-Shred the breasts and save the wings and drumsticks for a hearty lunch the next day (or if you have very spoiled dogs like we do-no leftovers!)

Carrots-I slice up a couple handfuls of baby carrots (cause I am lazy like that)

Celery-3-4 stalks depending on size, sliced about 1/4" in thickness

Onion-1 medium, chopped

Noodles-I used a package of thin 1 inch long gluten free noodles from Whole Foods this time around (sorry, forget the brand)  You can use whatever type you like.  I have a hard time finding GF Egg Noodles.

Salt, Pepper, Celery Salt and Garlic Powder to taste (roughly 1-2 tsp of each, you can add more later).

Place all ingredients in the crock pot and cook on low for about 5 hours, or on high for about 3.  It cooks quickly, just be sure to test the carrots for doneness.

Perfect for a fall day, rainy day, or to feed a cold (or is it feed a fever?-I can never remember).

Enjoy!! And, have a blessed weekend.