Posts Tagged ‘Untitled’

Early Easter Dinner

This weekend we headed up to my parents house in Chagrin Falls for some quality family time. They were coming back from Mexico and my papa and aunt and uncle were in town visiting my cousin and her husband (who are having a baby in June).

The projects of the weekend included getting the baby room ready (putting up crown molding, etc) and planning the shower (Sunday, April 19th). It was a productive weekend and included a feast for Saturday night dinner.

Since my parents were not planning on hosting 12 people for dinner approximately 45 min. after returning from their vacay in paradise, I had to take charge. My cousin Cindy and I did the menu – the goals were:

  1. easy and quick
  2. healthy and colorful
  3. low in sugar for Papa
  4. prepped before leaving for the airport

Place setting:


All goals were met with this meal:

  • Grilled Veggies on Kabobs (onions, sweet peppers, mushrooms, zuc. with balsamic vinagrette)
  • Rosemary balsamic turkey tenderloin
  • Roasted asparagus with parmasean quinoa
  • Salad


Grilled Veggies:


Rosemary Balsamic Turkey Tenderloin


Roasted Asparagus with Parm. Quinoa (Recipe posted!)




The Sisterhood: My mom (in the middle) and my Aunt Marilyn on the left, Aunt Sharon on the right.


Papa, my mom and I


My dad (on the left) and Uncle Jim


The Mom and Dad to Be (in June)! Cindy (my cousin and her husband) Tom

A weird picture of Brady and I


Today was spent prepping for the baby shower – it’s in two weeks! I will post pictures soon! We have a great centerpiece planned and some wonderful food!


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Today was a great clean eating day! Here are my eats:

Breakfast: Three egg white made with fresh salsa served on a 1/2 wrap with avocado and tomato. Yum!


Lunch: Mayoless tuna salad made with hummus and mustard on celery, tomatoes, peppers, and snap peas. Plus kiwi for dessert!


Snack : 1/3 c. oats with 1 scoop choc. protein powder and 1/2 a banana. A melty breakfast cookie!


Dinner: Grilled salmon over quinoa with feta and grilled veggies.


Brady made some fingerling potatoes to try out! They were great and I am looking forward to having them later this week!



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This weekend is exciting because we are in Chautauqua for my Papa’s 90th Birthday Celebration! In preparation for the big birthday I have made a few fun things!

  1. My third grade class made a book of inventions for Papa. We put one invention on each page from 1919 to 2009. They had a great time with this history/sequencing lesson! They could not believe Papa was around before XBox, and Nintendo DS. I thought it was more impressive that he was born before band-aids, toasters, and cake mix were invented.
  2. A timeline book from 1919 to 2009 with important facts and events from each year. We left on a spot on each page to write what Papa was doing each year in history.
  3. A Sugar-Free Double-Layer Carrot Cake with Cream Cheese Coconut Frosting! Papa is a diabetic and so it was my job to make his favorite cake according to his needs!

We headed up to Chautauqua in the morning (Sat.) and got there in time to send the boys on the Birthday Field Trip – to a Casino! This is not a typical activity for my family so it was a fun outing for the 6 guys. Papa loved telling everyone about his guys trip to gamble on his 90th birthday! (I tried to make them take my camera, but they all objected) :).

While the boys were gone, my mom and I worked out. Following our sweat session, I baby-sat my cousins two ADORABLE kids while she ran errands to get ready for the big dinner!

IMG_3031.JPG IMG_3063.JPG

Soccer Buddies! 🙂

The Birthday Dinner Menu

  • HUGE tiger shrimp with spicy cocktail sauce
  • Tossed garden salad
  • Twice baked potatoes
  • Shrimp scampi
  • Grilled chicken
  • Green bean and mushroom casserole

Here is the delicious proof:









The Birthday Boy!

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Again, this week was crazy. Brady was out of town all week (week # 4 in a row) and I was on my own. I am pretty used to it by now but it still gets lonely – especially at dinner time. One night I had Katie and Sarah over for Lettuce Wraps for Sarah’s b-day (her husband has been gone with Brady) and one night I made this for dinner. I can’t really recall the other nights, which means they weren’t too exciting. The good news is I managed to eat all of the straggling fruits and veggies in the fridge, so I am ready to stock up for the next week.

Thursday night I made the Craving Ellie in My Bellie recipe of the week. It was hosted by: Apple Crumbles.

March 5th

Sesame Stir-Fried Chinese Greens

Page 258

Hosted by Apple Crumbles


I followed most of the recipe as it was written. The only changes I made were:

  1. I used Napa cabbage instead of bok choy (it said you could use either)
  2. I added kale pieces because I had them (they fit in great!)

Here is a picture of the recipe from the book.

And served with my Gliding Calm tofu:


I would recommend this dish as a side to lettuce wraps, tofu or just chicken stir-fry. It is great!

The upcoming CEiMB recipes are:

March 12th

Fish Tacos with Chipotle Cream

Page 229

Hosted by imafoodblog.com

March 19th

Greek-Style Stuffed Peppers

Page 188

Hosted by The Healthy Hostess

March 26th

Chicken with Mango Barbecue Sauce

Page 298

Hosted by Aggie’s Kitchen

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In an effort to stay healthy throughout the holidays, I made a huge pot of vegetable soup. It’s similar to cabbage soup from the diet except I add lots more things. I made a big pot tonight to take for lunches for this week. Its super filling and warm, also low calorie and FULL of fiber.

* 4 cups of natural chicken broth (Progresso)

* 2 leeks ( white part only)

* 1 can mixed vegetables

* 1 bunch of celery cut into pieces

* 1 can great northern beans

* 1 can diced tomatoes with juice

* 1/2 head of cabbage sliced

* 1/4 bag of frozen artichokes (leftover from Trader Joes)

* 1 c. frozen spinach

* 1 handful of kale (you can omit)

* 1 packet of onion soup mix (Lipton)

Then I just put into tupperware and eat it throughout the week. I usually add parm. before I eat it!IMG_2192.JPGIMG_2195.JPG

For dinner, we wanted different things! I was in the mood for a light dinner of soup, tofu and kale. Brady on the other hand wanted meat! Here are the plates:



Hers: Tofu is baked with sesame seeds.

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A huge thank you to Progresso for sending me a box of treats!!


Tons of great cooking utensils, a recipe card box and holder, a spoon rest and some 100% Natural Chicken Broth! This will be perfect to use in all of the holiday cooking coming up!

Speaking of holiday cooking…We have a contest!

Please leave a comment or email me your favorite holiday idea, tip or recipe! All entries/comments are due by Sunday, November 30th. Progresso is giving away three gift baskets to our winners!! I can’t wait to read them! 🙂

We had a fun dinner tonight with Brady’s parents. his sister (who is home from her first semester of college) and one of her close friends!

And for tonight’s meal: Taco Bar complete with ground turkey and taco seasoned lentils (a great “meaty” taco filling!)

Some highlights:

Pictured above: black olives, corn, lettuce, guac, black beans, refried beans, taco lentils, tomatoes, mango peach salsa plus ground turkey!
Brady had a soccer game tonight and we just got home. I still need to pack for Thanksgiving!!!!!!! The plan is to get a workout in in the morning and take off for home! 🙂

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