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Archive for September, 2009

Wonderful night!

After school today I went for a quick and chilly run in the 50 degree Ohio weather. At least I was dry because it has been raining here for the past week! Following the freezing run, I showered and headed to meet 3 of my good girlfriends from college for dinner. We had a such a great time chatting for 3 hours until the restaurant cleaned up around us and locked the door and we finally took a hint. I realized how much I miss them and our dinners are not often enough! Expect a girls night here coming up!

Unfortunately I didn’t take any pictures of the delicious veggie pizza that Kelly and I shared or the soft doughy bread we inhaled after ordering, but I assure you it was good! Since we did Italian tonight, and some people have requested the tortellini recipe from the baby shower – I will leave you with that. Tomorrow I will be back to posting some simple weeknight dinners!

Super Simple Pesto Tortellini

  • 1 full package – or two half packages of fresh tri-color cheese tortellini (I found mine at Costco)
  • Fresh pesto (Costco, again) I only use a few big tablespoons
  1. Cook tortellini as directed making sure to salt the water so it does not stick!
  2. Stir pesto into cooked pasta
  3. Let cool and skewer!
  4. Store in the fridge and serve room temp.

That is it! Super easy – just the way it should be!

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Heath Carmel Apple Dip

Warning: This is not very healthy but it is highly addictive and delicious!

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Heath Carmel Apple Dip

  • 1 block of reduced fat cream cheese (1/3 less fat)
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • vanilla – splash
  • Heath bar pieces

Mix cream cheese with sugar and vanilla. Stir Heath bar pieces with a spoon. Serve with tart Granny Smith apples or any apple of choice!


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A huge thank you to Amie from The Healthy Apple for the wonderful package of yummy cookies and great coupons!

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Baby Rattle Cupcakes

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These adorable cupcakes are super simple to make!

  1. Bake cupcakes as directed.
  2. Let the cupcake cool and frost them in the colors of your choice.
  3. Stick gum drops with sucker sticks and tie a bow on the top!
  4. With a sharp knife, cut a little slit in the cupcake wrapper and insert the sucker stick!
  5. Enjoy!

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One of my best friends, Jen, is due with her first baby at the end of November, so we had to celebrate!

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Classic Cucumber Sandwiches

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Pesto 5 – Cheese Tortellini

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Pretzels and Carrots with Hummus

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Apple Dip and apples

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Ceasar Salad with Chicken on the side

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Onesie Cookies

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Baby Rattle Cupcakes

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This weekend was busy and relaxing at the same time. Friday, we went out to dinner with Brady’s parents at a fun little Greek restaurant. Saturday we ran 8 miles and then ran errands and cleaned the house. We watched the OSU game at home because it was pouring out! Saturday night and Sunday I prepped for the baby shower I was having on Sunday for Jen!

I lunched on a Flat Out with fat free swiss, mushrooms, hummus and spinach!

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It was gooey, crunch and delicious!

Then I started tackling this project…

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The results are amazing! I can’t find them on my camera so stay tuned!

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I had a few questions about my lower fat cheese potatoes recipe and I thought I would do a comparison between the original cheese potatoes recipe and my new and improved recipe!

Original – Full of fat and calories

  • 1 can condensed cream of chicken soup
  • 1 1/2 cups Sour Cream
  • 1 (32 ounce) package frozen Southern-style hash browns, thawed
  • 1 (8 ounce) package Shredded Sharp Cheddar Cheese
  • 2 tablespoons butter, melted
  • 1/2 stick of butter, melted
  • 2 cups of corn flakes

  1. Preheat oven to 350 degrees F. Mix soup, 2 T butter and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
  2. Spoon mixture into 13×9-inch baking dish. Combine corn flakes and 1/2 stick butter; sprinkle over potato mixture.
  3. Bake 50 minutes or until heated through.   

Made-over, New and Improved Cheesy Potaotes

  • 1 can 98% fat free condensed cream of chicken soup
  • 1 1/2 cups fat free Sour Cream
  • 1 (32 ounce) package frozen Southern-style hash browns, thawed
  • 1/2 cup 2% Shredded Sharp Cheddar Cheese
  • omit butter
  • 1 Tbsp. butter, melted
  • 2 cups of corn flakes

  1. Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
  2. Spoon mixture into 13×9-inch baking dish. Combine corn flakes and butter; sprinkle over potato mixture.
  3. Bake 50 minutes or until heated through

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