Little Men on the Moon....(WW)

These were taken at the 2008 Smithsonian Folklife Festival.

Menu Plan Monday...

This week is starting week number 4 on our diet. So far, so good!!

Last week our favorite meal was the miso girlled veggies and coconut milk soup! So, so good!! I wasn't sure how I was going to like the soup, but I LOVED it!! I didn't take a picture of the soup, but here is one of the veggies.



On to this week!!


Monday--
Breakfast: Fresh Canteloupe
Snack: Pears
Lunch: leftover Cilantro-Lime Chicken Cacciatore
Snack: Celery Sticks with Almond Butter
Dinner: Chilled Asian Red-Meat Vegetable Salad (didn't have this last week)

Tuesday--
Breakfast: Blueberry Smoothie
Snack: Fresh Grapes
Lunch: leftover chilled Asian salad
Snack: Pecans
Dinner: Roasted Cornish Hen with Orange-Rosemary Glaze and Green Beans w/ Citrus Vinaigrette

Wednesday--
Breakfast: Onion, Pepper and Goat Cheese Omelet
Snack: Orange
Lunch: leftover Cornish hen and green beans
Snack: Pumpkin Seeds
Dinner Teriyaki Burger and Eggplant-Goat Cheese Salad

Thursday--
Breakfast: Yogurt With Pineapple
Snack: Nectarines
Lunch: leftover teriyaki burger and eggplant salad
Snack: Raw Almonds
Dinner: Tuna Steaks Oriental Style and Miso Grilled Vegetables

Friday--
Breakfast: Strawberry Breakfast Smoothie
Snack: Pineapple
Lunch: leftover tuna and veggies
Snack: Carrot Sticks
Dinner: Salad with Turkey and Goat Cheese

Saturday--
Breakfast: Onion, Pepper and Goat Cheese Omelet
Snack: Apple
Lunch: leftover Salad with Turkey and Goat Cheese
Snack: Pecans
Dinner: Tomato Basil Soup and chicken salad lettuce wraps

Sunday--
Breakfast: Turkey Sausage and Cheddar Fritatta
Snack: Orange
Lunch: Salmon Salad Lettuce Wraps
Snack: Pumpkin Seeds
Dinner Lentil Soup and Roasted Veggies

For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!

Momma's Cool Helper....(WW)

Big brother swooped in and stole it....amazing what they will fight over!!

Whew, he got it back!! He almost had a meltdown

You talkin' to me??

Menu Plan Monday....

We are starting week #3 on our diet. It is going pretty well! Last week we had a couple of winners and a couple that won't make it back on the menu!! Scroll down and I'll share some of the recipes!!

First, we LOVED the pepper steak and herbed veggie saute. It is a little spicy, but oh so good!!

The pumpkin seed chicken with acorn squash was also really good. I especially loved the squash!!

Monday--Breakfast:grapes
Snack: canteloupe
Lunch: leftover olive tapenade chicken with cucumber salad
Snack: almonds
Dinner: salmon with lentil salad

Tuesday--Breakfast: Yogurt with Berries
Snack: nectarine
Lunch: leftover salmon with lentil salad
Snack: carrot sticks
Dinner: London broil and sauteed broccoli

Wednesday--Breakfast: scrambled eggs
Snack: pumpkin seeds
Lunch: leftover London broil and sauteed broccoli
Snack: orange
Dinner: coconut milk soup with miso grilled veggies

Thursday--Breakfast:Yogurt with berries
Snack: apple
Lunch: leftover coconut milk soup with miso grilled veggies
Snack: celery sticks with almond butter
Dinner: roast beef and steamed Normandy veggies

Friday--Breakfast:grapes
Snack: nectarine
Lunch: leftover roast beef and steamed Normandy veggies
Snack: pecans
Dinner: broiled halibut with grilled artichokes

Saturday--Breakfast: sundried tomato frittata
Snack: pear
Lunch: Cilantro Lime Chicken Cacciatore
Snack: pineapple
Dinner: chicken salad wraps with tomato basil soup

Sunday--Breakfast: strawberry breakfast smoothie
Snack: pecans
Lunch: leftover Cilantro Lime Chicken Cacciatore
Snack: apple
Dinner: chilled Asian steak salad


All recipes are from www.perfectweightamerica.com.
Honey-Mustard Acorn Squash

2 tbsp butter

2 tbsp dijon Mustard

2 tbsp Raw Honey

1 large Acorn Squash

Preparation Instructions:

Preheat the oven to 375 degrees F.


Prep: Cut stems off of acorn squash. Set butter out to soften.

To prepare: Cut squash in half vertically(from top to bottom). Scrape out seeds and place skin side down in a roasting pan. Mix the rest of the ingredients in a bowl with the back of a fork until incorporated. Season with salt and pepper then spread honey mustard inside squash. Bake for 1 hour or until tender


Pumpkin Seed Chicken
Ingredients:
1 tsp paprika

2 sprigs fresh thyme

24 oz chicken Breast

1 pinch salt

2 oz goat cheese

2 tbsp extra virgin coconut oil

1 tsp chili pepper

1 pinch black pepper

1 cup pumpkin seeds

Preparation Instructions:

Prep: Strip thyme leaves and chop. Pound out chicken breasts to one half inch thick.

To prepare: In a saute pan on medium heat, toast the pumpkin seeds, chili powder and paprika for 2-3 minutes. Place in spice grinder or small food processor, add a pinch of salt and pepper and thyme and blend. Dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add coconut oil. Saute 3-4 minutes on both sides until done. Top with crumbled goat cheese and serve.

Herbed Veggie Saute

0.50 cup basil leaves

3 tbsp Tamari soy sauce

1 cup babycorn-chiffonade

1 tsp ground Chinese Five Spice (I omitted)

0.50 cup coriander leaves (I omitted)

3 tbsp coconut oil

1 red bell peppers

1 cup carrots

2 tbsp apple cider vinegar

1 tbsp Sambal Oelek-Chili Sauce

1 cup mange tout peas

0.50 bulb fennel bulb

Preparation Instructions:

Prep: Julienne basil. Slice carrots and fennel bulb. Julienne red pepper.

Heat a wok or heavy saute pan over high heat, add 1 tablespoon coconut oil, and saute carrots and fennel, until tender crisp.

Add bell pepper and saute a few more minutes, add another spoonful of coconut oil and saute spices for 1 minute.

Add mange tout and corn, saute 1 minute. Add seasonings cook until most of liquid is evaporated.

Stir in herbs at last minute and serve.


Easy Pepper Steak

1 pinch pepper

2 tbsp soy sauce

1 pinch Sea salt

1 tbsp coconut oil

1 red bell pepper*

32 oz steak

1 egg

2 red onions

Preparation Instructions:

Prep: Cut pepper into 4 large pieces. Slice onions about 1/4 inch thick. Cut steak into 6 equal pieces.

Place steak in a large bowl and add the egg. Sprinkle with salt and pepper and let sit for 15 minutes. Match up the onion and pepper slices. In a shallow baking pan, brush coconut oil to cover the bottom. Place the four steaks in the pan and sprinkle a little soy sauce on top of each. Then place one onion and pepper slice on each. Place under the broiler for 3-4 minutes. When you turn the steaks, be sure to place the pepper and onion slices back on the tops of the steaks. Cook for another 3-4 minutes.

* red pepper can be substituted with yellow


For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!

I want a minute....

Lucas loves mints. Actually, both of the boys love mints. I keep a nice supply of them in the van to keep them happy. I just love listening to them bite down on the mints....too impatient to savor them. What I love best, though, is how Lucas asks for one...."I want a minute, Momma"!!

In case you didn't get it, he calls mints, minutes. So, junior mints become junior minutes. Sometimes I tell him to say Junior Mint, just so I can hear him say, "I want a junior minute, Momma"!!

And here he is taking a minute......

Crazy 8s...

The Angel Forever tagged me for the "Crazy 8’s" Meme, so here goes! Sorry it took me so long!

Eight Things I Have a Passion For:

1. My family & friends
2. Photography
   
3. Cooking

Eight Things I Would Like to do Before I Die:

1. Complete scrapbooks for both of my boys (and any future children). I have a start on them, thanks to my sister! (I also have a wedding one that my sister helped me with...and I LOVE it!)
   
2. Not have to worry about finances!!! (I have to agree with you, Beth!).....living on my husband's pay alone is not always easy and we've been doing it for 6 years now!
   
3. Loose weight and be at a healthy weight. I've always struggled with my weight--ever since 1st grade!!
   
4. Go on a fun trip---I'm not picky, I'd take just about anything!!
   

Eight Things I Say A Lot:

1. Lucas, whisper!! (The child only has one volume----LOUD)!!)
   
2. Logan, leave your brother alone!!
   
3. I love you!
   
4. Yes, Lucas, a (insert lots of various things here). (I have to repeat absolutely everything he says.)
   
5. Molly (our cat), get off the couch!
   
6. Just a minute.
   
7. Stop playing with your food!!
   
8. Lucas, leave the fan alone!

Eight Book I Have Read Lately:

I'm currently reading 123 Magic (I don't really read much).

Eight Movies I Have Seen Eight Times: (all from when I was growing up, as I typically don't watch movies more than once now)

1. Dirty Dancing
   
2. Can't Buy Me Love
   
3. Coming To America
   
4. Karate Kid
   
5. Old Yeller
   
6. Home Alone
   
7. The Journey of Natty Gann
   
8. Annie
   

Eight People I Invite to do this Meme:

I'll leave it open to anyone who wants to!

Silly Boy....(WW)

Condiments, check!!

The other day Logan came down dressed as a pirate. He pointed out that he had his eye patch, hook, and a gold necklace and said, "I got all of my condiments on!!". Oh my!!

Well, Lucas took one look at him and wanted to be a pirate, too. Logan got the other costume and I helped Lucas transform into a pirate!! I think they are the cutest pirates ever!!

Logan practicing his hook on the remote!

Lucas thinks it looks fun enough to join in on!

Lucas doesn't quite get the hook thing...LOL!!

Spinning Pirates...

Sweet pirates!!

Baby Pirate...

Tired pirate....

Menu Plan Monday....

Last week went pretty well. My blood sugars have been great on this new diet. I had never tried almond butter before, but I love it!! The carrot sticks with almond butter was my favorite snack last week. Our favorite meal was the Korean beef with sesame green beans. I'll post the recipe below.


Monday--Breakfast:leftover Salmon and Chive Souffle Omelet
Snack: Nectarine
Lunch: Chicken cheddar cobb salad
Snack: celery sticks with almond butter
Dinner: glazed salmon with garlic cauliflower

Tuesday--Breakfast: Yogurt with Berries
Snack: pear
Lunch: leftover glazed salmon with garlic cauliflower
Snack: orange
Dinner: grapefruit, fennel, and chicken salad

Wednesday--Breakfast: Garden herd omelet
Snack: carrots sticks with almond butter
Lunch: leftover grapefruit, fennel, and chicken salad
Snack: walnuts
Dinner: Pumpkin seed chicken and acorn squash

Thursday--Breakfast:Yogurt with berries
Snack: walnuts
Lunch: leftover Pumpkin seed chicken and acorn squash
Snack: orange
Dinner: salmon with lentil salad

Friday--Breakfast:Yogurt with pineapple
Snack: apple
Lunch: leftover salmon with lentil salad
Snack: carrot sticks with almond butter
Dinner: pepper steak and herbed veggie saute

Saturday--Breakfast: Turkey sausage and cheddar frittata
Snack: pumpkin seeds
Lunch: leftover pepper steak and herbed veggie saute
Snack: grapes
Dinner: olive tapenade chicken with cucumber salad

Sunday--Breakfast: spicy cheddar omelet
Snack: grapes
Lunch: leftover olive tapenade chicken with cucumber salad
Snack: cantaloupe
Dinner: peppered tomato beef with buttered green beans
****************************************


The Korean beef with green beans was super yummy!! I don't have a grill, so I cooked mine under the broiler and it worked well!! The beef is pretty spicy, so if you don't like spice, cut down on the cayenne. This recipe comes from the Perfect Weight America website.

Sesame green beans:


1 red bell pepper

2 tsp sesame oil

1 tbsp sesame seeds

2 tbsp coconut oil

3 tbsp soy sauce

1 pound green beans

Preparation Instructions:

Prep: Cut green beans into 2-inch pieces on an angle. Thinly slice red pepper

To prepare: Fill a large pot with 2-inches of water and place a steamer basket inside. Heat water to a boil and place green beans in steamer. Cover and let steam for 5 minutes. Remove and set aside.

In a large saute pan heat coconut oil until very hot. Add the beans and peppers and fry for 3 minutes. Add sesame oil and soy sauce and cook for 1 minute. Transfer to serving dish and sprinkle with sesame seeds.


Korean beef


1 tsp cayenne pepper

6 cloves Garlic

1 bunch green onion

2 tbsp sesame seeds

2 tbsp toasted sesame oil

1 cup soy sauce

24 ounces Flank Steak

Preparation Instructions:

Prep: Chop green onions.

Using a very sharp and heavy knife, slice the flank steak as thinly as possible across the grain and on the diagonal. Mix other ingredients and marinate beef in the mixture, refrigerated, for several hours or overnight. Fold the strips and stick them on skewers, making 4 to 6 brochettes. Cook on barbecue grill, about 5 to 7 minutes per side. Meat should still be rare or medium rare inside. (I cooked mine more than this recommends.)



For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!

A trip around D.C.

I'm a little late, but wanted to jump in on this one....
This week for Favorite Foto Friday, the theme is red, white, and blue. It was raining so much on the 4th that I didn't take many pictures. Matter of fact, the ones I did take I was under an umbrella taking them. I posted those earlier in the week and you can see them here!

I figured since we live so close to D.C. and have visited lots of neat things around here, I'd post a few favorites from our outings for the red, white, and blue theme.

Mt. Vernon:




U.S. Capitol Building:









Walking around DC:



Christmas in D.C.:





Cherry Blossom Festival: