Daily Bible Reading 2010

Today's reading -
Judges 5-6
Psalms 97
Proverbs 24
1 Corinthians 13-14

Pizza Hoagies

Pizza Hoagies

8 servings

1 pound ground beef*
1/2 cup chopped onion

1/2 cup chopped green bell pepper
1 can (15 ounces) pizza sauce
1/4 cup chopped ripe olives
2 teaspoons dried basil
1 teaspoon dried oregano
8 French rolls
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a skillet, cook beef over medium heat until meat is no longer pink; drain. Meanwhile, cooke onion and bell pepper in oil until tender. Combine meat, onion and peppers. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. To use frozen: Place foil wrapped sandwiches on baking sheets. Bake at 375° for 60-70 minutes or until heated through.

Nutrition Facts: 1 serving (1 each) equals 611 calories, 21 g fat (8 g saturated fat), 59 mg cholesterol, 1,144 mg sodium, 73 g carbohydrate, 5 g fiber, 29 g protein.

*I think these would be really good using italian sausage in place of the ground beef!

Daily Bible Reading 2010

Today's reading -
Judges 3-4
Psalms 96
Proverbs 23
1 Corinthians 11-12

Tortellini Spinach Bake

Tortellini Spinach Bake

12 servings (I halved the recipe.)

2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms*
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed**
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!

*I substituted chopped onion since my family doesn't care for mushrooms.

**I couldn't find "brick cheese" and the deli 'cheese expert' at the grocery didn't know what I was referring to. I came home and looked up what a good substitute would be. Suggestions were havarti, mild cheddar, or monterrey jack cheese. I used monterrey jack. Also, I shredded the cheese instead of cutting it into cubes because it melts faster that way.

Mr. H. and my son ate this like it was going out of style! All full of spinach and everything... ;-)

Daily Bible Reading 2010

Today's reading -
Judges 1-2
Psalms 95
Proverbs 22
1 Corinthians 9-10

Italian Beef Sandwiches

Italian Beef Sandwiches
4 servings

2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons oil
16 slices deli roast beef
1/2 cup beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

In a skillet, saute garlic and pepper flakes in oil until garlic browns. Add the broth and seasonings; stir. Add the roast beef slices and heat through. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese, serve additional broth to be added at the table and enjoy!

Oh, these were a HUGE hit with the entire family. Which thrilled me, since they couldn't be any easier to whip up. I will definitely have these on heavy rotation!

Nutrition Facts: 1 serving (1 each) equals 440 calories, 20 g fat (9 g saturated fat), 39 mg cholesterol, 1,261 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein

Linked to Gooseberry Patch Recipe Roundup, Jam Hands Recipe Roundup August.

New Find

One good thing about counting calories (well, besides loosing weight!) is how you become very conscience of not wasting any. When you are limiting the number of calories you consume each day, you very quickly realize how important it is to make every bite count for nutrition and taste! I've found that you really enjoy your food even more and you are so much more purposeful about meals and cooking. It's fun! You also tend to seek out new foods to keep things interesting. Foods that are healthful, tasty and satisfying.

My newest love is this Lipton Bavarian Wild Berry tea.

At 0 calories it's a super mid-afternoon taste treat to look forward to! Very refreshing and yummy!

Just right to sip while looking through my chicken books! ;-)

Update - I tried Island Mango and Peach this afternoon! Yum! I think I need to try all the different flavors!

Daily Bible Reading 2010

Today's reading -
Joshua 23-24
Psalms 94:12-23
Proverbs 21
1 Corinthians 7-8

Crock Pot Enchiladas

Crock Pot Enchiladas
8 servings

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas

1 can (15 ounces) red enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.

Another meal for busy nights when we all are needing to eat supper at different times. I love that no one has to "heat up" their supper - it's ready when they are ! :-) Mr. H. loved it!  And the leftovers the next day?? SO good!

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Daily Bible Reading 2010

Today's reading -
Joshua 21-22
Psalms 94:1-11
Proverbs 20
1 Corinthians 5-6

Our sweet little neighborhood bunny!

We see him all the time!

"He who gets wisdom loves his own soul;

he who cherishes understanding prospers."

Proverbs 19:8 NIV

Read this in two different places this morning.

Thought I should probably take note!

Menu Planning

Supper Menus
April 19th-24th

Monday
rotisserie chicken, fresh green beans, new potatoes, lettuce and tomato salad, dinner rolls
Tuesday
crock pot enchilads, tortilla chips and salsa
Wednesday
italian beef sandwiches, french fries
Thursday
tortellini spinach bake, no knead rustic bread
Friday
pizza hoagies, lettuce and tomato salad, tiramisu parfaits
Saturday
out for supper

Springtime Flowers at the Ranch

~photo credit to Mr. H.~

I didn't get to go along on the trip to the ranch Saturday,

so Mr. H. took some pictures of the flowers

to share with me when he returned. :-)

The Adventures of the Wilderness Family

"I am an optimist.

It does not seem too much use being anything else."

~Winston Churchill

illustration courtsey of www.allposters.com

"Spring Blossoms" by Jon McNaughton

Sunday Songs

~Count Your Blessings~

When upon life’s billows you are tempest tossed,
When you are discouraged, thinking all is lost,
Count your many blessings, name them one by one,
And it will surprise you what the Lord hath done.

Refrain
Count your blessings, name them one by one,
Count your blessings, see what God hath done!
Count your blessings, name them one by one,
And it will surprise you what the Lord hath done.

Are you ever burdened with a load of care?
Does the cross seem heavy you are called to bear?
Count your many blessings, every doubt will fly,
And you will keep singing as the days go by.

Refrain

When you look at others with their lands and gold,
Think that Christ has promised you His wealth untold;
Count your many blessings. Wealth can never buy
Your reward in heaven, nor your home on high.

Refrain

So, amid the conflict whether great or small,
Do not be disheartened, God is over all;
Count your many blessings, angels will attend,
Help and comfort give you to your journey’s end.

Refrain

1897
Words by Johnson Oatman Jr.
Music by Edwin O. Excell

Daily Bible Reading 2010

Today's reading -
Joshua 17-18
Psalms 92
Proverbs 18
1 Corintians 1-2

PF Chang's Style Lettuce Wraps

PF Chang’s Style Lettuce Wraps

6 servings

for pouring sauce

1/4 cup sugar

1/2 cup warm water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 teaspoon hot water

1 tablespoon dijon mustard

2 cloves garlic, minced

for chicken stir-fry

2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

2 boneless skinless chicken

breasts, cubed to 1/2″

1 8oz can sliced water chestnuts, minced to the size of corn kernals

1/2 cup mushrooms, minced to the size of corn kernals

1/2 onion, chopped fine

3 cloves garlic, minced fine

6 large leaves of iceberg lettuce

for stir-fry sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.* Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl. Take pan that you cooked the chicken in and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish. Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce wraps, top with pouring sauce and enjoy!

*I skipped this part. I don't have a wok, and I was afraid if I left the oil in the pan too long, I'd burn the house down! As soon as the chicken was done, I just left it in the pan and added the veggies and stir fry sauce and continued cooking.

Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry

4 servings

3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon garlic powder
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups fresh or frozen broccoli florets
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. Stir-fry broccoli in remaining oil for 4-5 minutes. Return beef to pan. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice and enjoy!

Nutrition Facts: 1 serving (1 cup) equals 292 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,280 mg sodium, 18 g carbohydrate, 3 g fiber, 31 g protein.