Tuesday, August 11, 2015

Inspirational Tuesday >> In My Heart Today. August 11/2015




Didn't like my link not showing a picture.. so a little throw back of my inspirations. My children.
I make pretty kids.

Today, I really wasn’t into going out in the little 15’ up ground pool that we have. Much less make myself go and put on a swimsuit that looks like my granny would have worn. Saving my dignity, I bought the two piece short set, so I could dress myself with ease.  Then with the daunting task of limping  out and down two stairs and pull myself up the other 7 and get into a mildly chilly pool. Now that I have set the mood, do you feel it, just like a giant rainstorm hovering overhead?

I am about 14 weeks post op on a revision hip replacement. I am doing much better, and there is no pain in the new revision. I do really feel improvement. Wish it was faster, but it has been years since I have walked very well at all. The other hip will most probably have to be revised also, because it is the achy one.

I find though one day, I will be all over with my walker, canes and doing my exercises with ease.

 Along with all my other random chores that goes with a house and my family.  Then the next day the residual pain makes me shut down. I of course just can’t accept the fact that maybe just maybe it is a sign to slow down. I refuse that of course and have to analyze this new trend. I am wondering if for the last 7 years when the pain was incredible horrible, if my mind shut down my body, enough just to cope? Realize that coping in my house is still running a home, a young child, older kids, and being a wife.  I think that the mind is powerful. Leaving with that thought pending for more scrutiny, I decided instead of stopping and taking a break day, I would just push through.

So then we come to the storm cloud you read about in the beginning.

Once getting outside the sun was shining, the grass green, birds all over, and a beautiful summer day, all around me and my sad sulking self.

I finally got in the pool and started walking around, and around, and around. I refer to this as being hamster in a wheel. I also call the pool my little pond. It really is a blessing, it has made it so much better to recoup with the water, than even actual therapy.

As I am walking around, I am still pouting, thinking  ... wow, wish I had a friend to do this with, with I had...I wish I had. …when suddenly this beautiful butterfly came floating close to me... kinda like hovering around me as I walked around, and around. Concentrating on walking and watching the butterfly (If you know me, I can barely walk and talk) I start to feel much better, and I am thinking about the old wise tale that a random butterfly is someone sending you love from heaven. That can really make the heart feel warm fuzzy and break through those moody storm clouds.

I started to brighten up.

The will to continue has to come from within. You must love yourself enough to strive to do better, get better. Don’t rely on who, or what you think you are missing. Really no one else can do it for you. No one has ever walked in your shoes, and you know what you must do, take care of yourself.  I am only human, like us all, and days are good, days are bad. Bad things happen to good people too, it is just all in the way you want to handle it. I prefer to go out of this world fighting to become a better person all around.

Encouragement is a blessing from family and friends. Always accept it and be thankful for it, but make it count... Get up; get that body moving...Get out of that box. Do something uncomfortable. Do it afraid, just do it.

In this life I have chosen to keep doing it. It really is that simple.



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Friday, August 7, 2015

August 2015 Menu Plan

Hello from GA, and the Lynch household,

School started here and I have one in public school and two in college. I am running behind this month. I apologize for posting this late.

Hey, if you ever have an easy recipe or something you would love to share always feel free to comment it. I will give it a shot and let you know how it goes.

Menu Planning is one way that I keep our food costs down. It has changed over the years however, because prices these days are really outrageous. I used to right down menus and then shop. Now I have to write menus, while keeping mind all the things I have a home first. Almost like shopping at home and then the small add ins I need to finish the menu's. I rarely do a menu for breakfast and lunch. Those I always have on hand eggs, cheese, bagel thins, English muffins, spinach, onions, sandwich meats, and usually I will do a pot soup for the week. Some dinners I always make an extra pasta, or ground been to put up for another spot on my menu. I will freeze the extra and have it a week or two later, to keep it fresh and new. Nothing like a boring menu.

Keep in mind, that there are some days when the menu is cool, but I am not in the mood. That is where breakfast, frozen pizzas, chicken nuggets, or even can soup and grilled cheese fills in. If I miss an item on the menu I usually see how to move it or re-think it. I also try to find a balance with things, like Pasta once a week, bread, potatoes..salad. Sometimes I really am very good at it. I also make sure that these are just one portion per person, so we don't get fat and happy. On days where I know the kids won't eat I add an extra entree for them. Also making these meals, I think about what would re-heat for them to take for lunch.

It is a juggling act.

So far this is what I have

August Menu

Week 8-14

Soup of the week is Spit Pea Soup  and possibly Collard Greens
Sweet of the week Chocolate Cherry Crumble Cake

Saturday - Wings and Pizza
Sunday - Chicken Parm / Pasta / Salad
Monday- Skillet Cajun Talipia / black rice / small vinaigrette salad / kids - fish sticks
Tuesday - Omelets / English muffins / fried potatoes
Wednesday - Baked Ziti / Salad
Thursday - Tomato Soup / tuna melts / kids - grilled cheese
Friday- Hamburgers / parm oven fries

Week 15-21

Soup of the week is Chili
Sweet of the week Pineapple Angel food cake

Saturday - Anything Day ???
Sunday- Chili / Hot Dogs / coleslaw / tator tots
Monday - enchiladas crock pot / small vinaigrette salad / kids- hamburger helper
Tuesday- Grilled Chicken Salad  - Paddy chicken nuggets and mac an cheese
Wednesday - Broccoli / Alfredo Pasta / Salad
Thursday- BLT Pie / k- spaghetti pie
Friday - Sloppy Joe / fries

Week 22-28

Soup of the week is Lentil
Sweet of the week is berry cobbler

Saturday - Anything Day???
Sunday - Tacos / burritos
Monday - Pancakes / sausage links/ Fried eggs
Tuesday - Cobb salad / grilled chicken salad / paddy nuggets and mac and cheese
Wednesday -Shrimp Alfredo / salad / k - shrimp and cheese grits
Thursday - Reuben Sandwiches / Choice of Can Soups / k- grilled cheese
Friday - Tyson Chicken Patties Sandwiches / Parm oven fries.

So there you go... I hope you peruse it, I am always curious what other people are cooking. I love food, creating food and sharing food.
So welcome to my world.


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Thursday, August 6, 2015

Empanadas for a Thursday





Empanada's on a Thursday...Well why the heck not?

I am always saying how that you can make extra of things and put them in the freezer. This recipe was composed of the frozen cooked ground beef I had ready. Which really made these quick.  Then began the hunt for making this filling yummy.

I have been on a Chorizo kick lately, To me it is good on, and in everything. So I added it to the hamburger meat and continued from there. I actually think adding it, made the meat stretch and the chorizo and the seasonings made the ground beef go further. 

I was actually hanging about on Facebook this morning, trying to figure out what would be epic to put into my first time empanada. It was suggested to add olives and wow, just happened to have a lonely opened jar of olive pieces, just drained them and threw them in the saute pan. As for the spices, well we kinda kept tasting and adding. It made quite alot and I only had 10 wrappers I bought to try this. The extra I am thinking tomorrow, enchiladas, add some black beans to the mix and stretch it more into another meal. Will keep you posted on how it goes.

Empanadas

Our Ingredients ( adjust the flavor as you like, always start with a little, you can always add, but can't take away)

2 cups of cooked ground beef 
   (*tip. Once a month I usually brown 5 lbs of meat in my crock pot and then section into containers or freezer bags so I can just pull out for a quick start to a meal)

3 little things of chorizo, turned out to be about 12 oz

1 minced onion

3 tbs of minced garlic

1 10 oz of cut up olives

6 nice squirts of sirachi

1 tbs of turmeric

1tbs of cummin

1 tbs of chicken bouillon 

1 10 piece pack of goya empanada wrappers (or homemade)


Be sure to taste, so you can make it hot, or even medium. 
This also made 4 cups. I used 2 cups for the empanadas 
The other 2 cups I will use on something else.


Instructions:

1) Saute first the chorizo, ground beef, garlic and the onion.

2) Then add the olives, and spices and mix well. Continue to taste and add more of any spice you like.

3) Fill the wrappers. I held mine in my hand and filled in the middle then folded over and pinched both ends first and worked up to the front of the half circle. Then lay them on parchment paper and forked it all around the edge. Took a sharp nice and poke a little hole on top to release any steam, so it wouldn't break open. 

4) Spray tops with a little Pam spray. Pop in oven 400. For about 20 minutes.. You are only cooking to get it brown. The insides are already cooked. Be sure to check them


Let cool and dig in. We sure did.

Wow, the taste is so lively, kinda hot, but not that bitter hot, like a warm feeling. I am guess that is the cumin and the chorizo. 


I used a little sour cream and we devoured them all.
I was going to try the wrapper homemade, but for the price and the quickness, it was just as good.
I also know some people fry them, but baking them for me was just as good. I may try to fry in coconut oil next time. 

I had to get over here and post this one, cause it was yummy, yummy, yummy..



and simple.

and one more time.


Simple ingredients...sometimes it is really just that easy.

Enjoy.
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Saturday, June 27, 2015

Fresh Pico De Gallo



Pico De Gallo

Ingredients:

2 medium-sized tomatoes

1 jalapeño medium

1/2 of a red onion 

2 garlic cloves 

1  lime

salt and pepper

 Instructions:

1)Cut tomatoes in half and scoop out the seeds. (if you don't mind a a juicer kinda thing going on, you can leave them) Dice them into small little pieces (this makes it small and nice chunky for you taste all the bites in the Pico)

 2) Jalapeno - If you like the heat leave in the seeds. Dice this up in really small pieces, much smaller than tomato; just seems to spread it out all through the Pico.

3) Take half of a red onion and dice it same way.

4)  two garlic cloves mince these ( I also have been using a jar garlic that is freeze dried, it is really a nice quick way to use garlic.

5) use the juice of a lime, and salt and pepper.

6) Mix all together an put in a container, and refrigerate. I find the a day in the fridge makes the flavors really marry together. 


Now it is ready to go. You can use it on anything. Even eat it with chips. This is a really fresh way to make a salsa and so easy. If you have never tried to make it, you really should, do it on a small scale.. next time here I will need to make a lot more, it was a hit.  So fresh, so pure and you know everything you put into it. And let's not forget the secret ingredient...that dash ... of love.




Summer here in Georgia has been very hot. The kids are home from school,l we have continuously try to find things to do to beat the heat. Usually waiting until mid day to go in the pool. I am fine with my new  hip revision surgery  and am now on able to go into the pool which makes it nice for this summer. We are just chilling, and since  I'm unable to do any big meals i am finding best way with simple ingredients that are actually the freshest and the easiest way to go,

 so really my friend

 "Life Is Really Just This Simple"
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Black Bean Chorizo Toastado with Fresh Pico De Gallo




Black Beans and Chorizo Tostado with Fresh Pico De Gallo

Ingredients

Beans

1 can black beans  (or you can make a large pot from dried and freeze and use as you need)

Chorizo ( piece of about 4 in)(I buy the small premade  links) ( you are mainly using this to flavor the through out the beans)

Jalapeño  (jar or fresh. The amount of heat you would like)

Minced onion

Minced garlic

Toppings. (Of course whatever you like)

Sour Cream

Pico De Gallo ( if you don't have it salsa is just as good)

Corn tortillas (these are also how you like them. Fried or baked)

Instructions:

1)     Sautée in a pan the chorizo, garlic, and onion; until the chorizo is crumbly and cooked.

2)     Add in the black beans and jalapeños.

3)     Mix all together and  warmed through, put on to the corn tortilla. (just a small amount is enough)


4)     Add your toppings.


5)     Next post I will give you my easy Pico De  Gallo recipe.


Meals like these are one of the easiest and cheapest to make. 

Tips
* Pre-make a bag of black beans and fresh them in quart freezer bags for when you need them. 
* I also buy chorizo in the links and freeze them for when I need them and they cook up just fine.

This mixture could also be used for burritos, tacos, and pizzas.

This is a great summer time...Heat Beating Recipe

Food is a part of life, and I am finding that I am enjoying creating, really great things for my family. I am finding on this journey that the simple things really do taste the best. I as usual hope you enjoy my posts. If at anytime you need help..just holler..

"Life Is Really Just This Simple" 






*


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Tuesday, March 31, 2015

Leftovers Re-Done #Chicken Pot Pie




Now lets talk about chicken. When I do chicken, we always seem to have at least a serving leftover. When we do Rotisserie chicken, I make it a point to pick it clean. Then I put the rest, bones and all in the crock pot with water, onion, carrots, garlic and let simmer all day, strain and get a wonderful homemade chicken broth. At that point you can freeze it also, I keep all my quart Chinese soup containers for that.  The extra meat either becomes a soup that day or I put it in a baggie and freeze. It will freeze for at least 3 months. Mine as usual never lasts that long.

There are other ways to start this remake. You can all month long, put up the little leftovers of veggies you make for meals. You know, that last teaspoon of corn, green beans, or that onion that is about ready to go south. Get a quart container and put in there and freeze, and add as you go. When you are ready you either have the base veggies for a soup, stew, or maybe that chicken pot pie.

Chicken pot pie is a combination of chicken, veggies and a medium thick gravy like sauce all served in a pie crust, or biscuits on top, or even a naked chicken pot pie in the crock pot then served onto a biscuit. This is one of those really easy remake a leftover. You can also do it with steak, ground beef, roast or turkey.

Today is what I remade from my refrigerator.

Chicken Pot Pie

1 quart baggie of leftover chicken (chunk into bite size)

1 small onion (chunk into bite size also)

5 small red potatoes (leftover from dinner, chunked into bite size)

1 bag of mixed veggies

2 cans of cream of chicken soup  (if you don't have this or don't like cream soups. You can start a bit of butter in a pan with flour (roux) and then add milk until the thickness you like)

1 and 1/2 cup of milk.

1 Package of Pie Crusts. (Next time I am going to buy the bottom crust in the metal dish, and a box of pie crusts. That way we get a lot of bottom crust, and it will make 2. I feed a family of 6. You could do this and put the other in the freezer for another time) 

Instructions:

1) Combine everything in a bowl, salt and pepper liberally.

2) In a lasagna pan (our size - you can use a pie pan) Lay the first crust down. Bake this at 350 for just alittle bit, so that the pie wont be soggying it.)
*I also lay parchment paper down in mine, so I have less to wash and easier to come out.
this is a round piece of pie crust, I cut a little here and there to make it fit

3) When bottom is a bit baked, pour in mixture and put on top piece of crust. Poke a few holes for steam to release.
Then put on the top. Here also I kinda cut a little here and there so it would fit.


4) Bake at 350 for about 45 minutes, check to see if brown the way you like it.



Let cool for a little bit and serve. Usually we have green beans as a side with this.
Tonight I am making my easier version of bacon wrapped green beans. I will get a picture of that tonight and post tomorrow.. a way to quickly make and get the same taste, maybe even better.

Chicken Pot Pie is one of the ultimate comfort foods.
Remaking and Re-Done is getting to be fun. Actually I haven't started a fresh meal this week so far. I have been using what I have.
So either way it is a win-win situation. Maybe that will save me enough for an Easter Cake...



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Renew a Favorite #greenbeans and bacon


The original is the bacon wrapped green beans. I have been making these for the last three years. I actually got it down to a science using frozen green beans and actually cutting my bacon into 3rds, giving us a healthy way to eat them and actually pig on them.

My kids love these and yes, I must be honest you have to patiently roll them. Well not anymore. Last week in a haste I did them this way. Got that same taste.

Renewed Green beans with Bacon

Ingredients

1/2 cup of real bacon bits
 I get this big bag at the Sams Club. I use it for everything I want bacon in.


1/4 cup soy sauce

1/4 cup brown sugar.

2 bags of long frozen green beans

Instructions:

1) Dump green beans into a 9x13 pan.

2) Sprinkle evenly the brown sugar.

3) Sprinkle on the bacon bits.

4) Then slowly pour the soy on top.

5) 400 oven for about 45-to an hour.



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