Happy Halloween and Answered Prayers~

I know most are in the midst of costumes, candy, and doorbells soon to be ringing non-stop...and trust me we will be too, but right now I am feeling...

My mammogram results came in the mail today (a good sign, they didn't call)...ALL CLEAR!!!

I want to thank each of you for your heartfelt prayers, comments and emails over the past week.  I know God heard each and every one of them.

May you each have a blessed and safe night!!

Much love!!

What's for dinner Wednesday, a heavy heart, and prayer requests~

How's that for a blog post title?

Before I get to the yummy recipe I intended to share with you all today, I need to ask a favor for a few prayer requests.  I know many of my blogging buddies are the BEST PRAYER WARRIORS EVER!!!

Yesterday was a VERY difficult day for our oldest daughter Elie.  As most of you know, she is a high school teacher and coach.  A young lady attending her school lost her life yesterday, the circumstances are unknown, and we will respect the privacy of her family.  God knows and that is all that matters.

While I was on the phone with Elie discussing the events of the day, her dad saw on the news that a student at the high school she taught at the previous two years had been hit by a car crossing the highway in front of the school. I relayed the news to her and she then made some phone calls.  It was in deed one of her former students.  Isaiah lost his life this morning.

Two young lives in less than 24 hours.  Brings this momma to tears.

This is a week where I am reminded of how precious life is, and to not take a minute for granted.

This leads to my final prayer request.  Many of you will remember my "cancer scare" from last fall.  My scans in May were clear, Praise God!!  My yearly routine mammogram is tomorrow morning at 9 AM.  I would ask that you pray for peace of mind, and for clear scans.

I know God is fully in control and will be with me not matter what!  Matthew 28:20.

Also a reminder to my lady friends, and to my male friends as well (you all have mommas, sisters, wives, etc)...GET THOSE GIRLS CHECKED!

Okay, now on a lighter note...another yummy Pinterest inspired crockpot dinner.

Crock Pot Ribs

Ingredients:
Ribs (pork or beef) we used Pork
2 cups bbq sauce + extra to brush
1 cup ketchup
3 TBS apple cider vinegar (you can substitute white vinegar)
1/2 cup brown sugar
2 tsp Worcestershire
dash of hot sauce
salt and pepper to taste

Directions:

Start by putting your ribs in a single layer on a baking sheet.  Salt and Pepper to taste. Bake in a 400 degree oven for 15 minutes, then turn them over and bake another 15 minutes.  This process with render the extra juice from the meat so the ribs do not BOIL in the crock pot.  In a medium sized bowl, combine bbq sauce, ketchup, vinegar, brown sugar, Worcestershire, and hot sauce. Mix well. Place browned ribs in the crock pot. Pour your sauce over the ribs, and cook on high 4-6 hours or low 8-10 hours. After the ribs are ready, brush them with remaining bbq sauce.  Broil in your oven until bbq sauce gets carmelized!  Fall off the bone tender!!

Okay, I can attest to the fall off the bone tender because we omitted the last step of broiling them as they were melt in your mouth falling off the bone tender coming out of the crockpot!!

Sooooo good.

We served it with tater tots, but baked beans, corn on the cob, coleslaw would all be great to accompany this dish.

Thanks friends and I hope you enjoy!!

Sunday Supper~Gluten Free Chicken Noodle Soup Casserole

As you all know by now, we LOVE to cook and try new dishes.  This is yet another recipe I stumbled upon while perusing Pinterest.  What we would do without it?  Never mind, don't answer that.

This was super yummy, makes a ton, and will be great reheated, so perfect for lunch the next day or supper again if it has been one of those days.

Chicken Noodle Soup Casserole

Ingredients:
12 oz. bite-sized pasta (we used gluten free spirals)
2 tbsp. butter
1 small sweet onion, diced
2 carrots, chopped
4 ribs celery, chopped
4 oz. white mushrooms, chopped (we omitted as hubby detests them)
3/4 lb. boneless, skinless chicken breasts, diced (approx. one double chicken breast)
1/2 tsp. kosher salt
1 tsp. poultry seasoning
2 tbsp. flour (we use Bob's Red Mill gluten free all-purpose flour)
1 1/2 c. chicken broth
4-6 slices swiss cheese

Instructions:

1.Bring a large pot of lightly salted water to a boil.  Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.
2. Cook pasta the minimum amount of time listed in the package directions, and drain.
3. While the pasta cooks, melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, mushrooms, chicken, salt, and poultry seasoning.  Stir fry chicken and vegetables in butter until chicken is cooked through and vegetables are slightly tender (about 10 minutes).
4. Stir in flour, and stir in 1/2 c. broth until smooth. Stir in the remaining broth, and bring to a low boil. Simmer a couple minutes longer until broth starts to thicken.
5. Place pasta in prepared baking dish.  Carefully pour chicken mixture evenly over the noodles. Gently stir to make sure there's no dry pasta in the house.  Place an even layer of swiss cheese over the top of the casserole, and bake in a preheated oven for 15 minutes, until cheese is evenly melted.

The original recipe can be found here.

Enjoy!!

What's for Dinner Wednesday~Sweet Mustard Roast

Still feeding this cold over here.  Had to share this yummy recipe hubby prepared yesterday, as it is that time of year to pull out the crockpots.  This is a hearty meal for a busy weeknight.

This recipe comes from the January/February 2014 issue of Simply Gluten Free Living.  This is one of my go to magazines for healthy gluten free recipes.  This recipe is gluten free, grain free, dairy free, egg free, nut free, soy free, refined sugar free.

Sweet Mustard Roast

Ingredients:

1 (4-5 pound) beef or pork roast, trimmed (we chose beef this time)
1/3 C molasses
1/3 C Dijon mustard (if gluten free be sure to use a brand that is labeled as such)
2 TBS white or apple cider vinegar (we used apple cider vinegar)
1 tsp garlic powder

Use a 4-6 quart slow cooker.  Place the meat into your cooker and add the molasses, mustard, vinegar, and garlic powder.  Using kitchen tongs, flip the meat over a few times inside of the pot to distribute the sauces.  Don't worry too much about covering the meat evenly.  It will cook just fine and you can stir it again later.

Cover and cook on low for 8-10 hours or until meat has relaxed and begun to lose it shape.  Pull the meat apart using 2 large kitchen forks or slice the meat with a sharp knife.  Serve with a green salad and mashed potatoes for a complete meal.

Of course, hubby opted for the mashed potato sans green salad!  Who was I to argue when he was the one preparing the meal?

Hope you enjoy!!

Easy Peasy Egg Drop Soup-Sunday Supper

Good Monday morning.  I pray you all had a fabulous weekend.  We may actually get to see the sun today.  However, as I look out my office window it does not look promising.

As I mentioned in my post yesterday, I have been fighting my first cold of the season (and what I hope is the last).  So, of course a hearty bowl of soup was in order.

Prior to going on a gluten free diet, I loved Chinese food!  Still do, however we have to make our own version at home now.  No more takeout boxes.

While searching recipes on Pinterest, I stumbled upon this one for Egg Drop Soup.  I loved ordering it when we did eat out at the restaurants, but wondered how difficult it was to make.  But then I remembered, my oldest had made some for herself awhile back and said how easy it was.  No offense #1, but if she can make it, mom or dad can (love ya).  Now don't ask me to get in a war of power tools with that girl however!!

EGG DROP SOUP
Yields 6 cups of soup

Ingredients:

4 Cups good-quality chicken stock (we use Kitchen Basics)
2 TBS cornstarch
1 tsp ground ginger
1/4 tsp garlic powder
2 large eggs
2 egg whites
1/2 tsp sesame oil (we omitted as I cannot have sesame-could tell a difference)
3 green onions, sliced thin (about 1/4 C sliced), plus extra for garnish
1/4 C whole-kernel corn or creamed corn (optional-we omitted)
salt, to taste (I am a salt loving gal and this NEEDED salt, just saying)
black pepper, to taste

Directions:

Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain.  Heat over high heat until boiling, stirring occasionally.

Meanwhile, whisk together the eggs and egg-whites in a small measuring cup or bowl. (measuring cup is easier for pouring)

Once the broth reaches a boil, remove from heat.  Then use a fork or whisk to stir the broth in a circular motion, while slowly pouring the whisked eggs into the soup to create egg ribbons. (note-the slower you pour the larger the ribbons, learned the hard way). Stir in the sesame oil, green onions and corn (optional) until combined.  Season with salt and pepper to taste.

Serve immediately, topped with additional green onions for garnish.

Original recipe can be found here.

It really was that easy and quite delicious!  Enjoy!!

Reflections~Rain

Have a blessed Sunday friends!  I hope to post a bit more frequently now that I have tackled a few projects that needed to be addressed and have settled back into teaching my littles...now only if this cold would go away!!  Oh, and the rain...makes for terrible pictures.