Thursday, August 25, 2011
Monday, August 15, 2011
I Heart Beautiful Eyes!
It is really hard to capture the color and depth of my beauty girl's eyes. Both Shelby and Coleman's eyes seem like God took my dark brown eyes and did an overlay of Jeff's baby blues over them. It's very unique and I don't think that "gray" can really represent just how great (grayt?!) they are... Is this when people say hazel?
Sometimes I see a picture that I caught that almost does them justice. Here's one:
See more beautiful eye entries at
Tuesday, August 9, 2011
Friday, August 5, 2011
Thursday, July 28, 2011
Tuesday, July 26, 2011
Wednesday, July 20, 2011
Wednesday, June 29, 2011
Thursday, June 23, 2011
Wednesday, June 22, 2011
Monday, June 20, 2011
12 Layer "Healthy" Lasagna
Healthy is a relative term here :)
The kids and Jeff raved about this lasagna...it's really just a conglomerate of several recipes I researched. It was not dry like most homemade lasagnas I've tried. We ate more than half the pan. It certainly holds up to the way more fattening versions from restaurants. We loved it!!
Also, looks like a lot of work when I type it out but it probably took less than 30 min prep before putting in oven.
1 lb lean ground turkey
1 can 29 oz tomato sauce
Onion
Garlic
2 tbsp unsalted butter
4 tsp flour
nutmeg
1 1/4 cup skim milk
Whole wheat lasagna noodles
15 ox Low fat ricotta cheese
1/4 cup grated parmesan/reggiano chese + more to garnish
1 egg
Fresh leaf Spinach (lots- let's make it healthy!)
1-2 squash (I only had 1 but 2 would be good)
1 pkg shredded part-skim mozzarella (2 cups)
S&P
--Make meat sauce to simmer.
1. Brown turkey (S&P)
2. Saute onion & garlic in 1 T. olive oil
3. Add turkey back in
4. Add tomato sauce and seasonings (I used an onion & garlic spice blend, sea salt, pepper, and BASIL)
--Make bechamel sauce in small pot
1. Melt 2 tbsp unsalted butter on med-low
2. on med-low, whisk in 4 tsp flour, and whisk for 3 minutes
3. Add milk and up heat to med-high
4. Whisk until at a good simmer and mixture is smooth and thickening
5. Add 1/4 tsp salt, 1/8 tsp pepper, and a pinch of nutmeg
6. Remove from heat
--Make cheese mixture
1. Mix Ricotta cheese, parm cheese, and egg together.
--Layer in (sprayed) 9x13 pan
1. 1/2 the meat sauce
2. noodles
3. 1/2 the Bechamel sauce
4. 1/2 - 2/3 the Ricotta sauce (I only used enough to make a thin layer and didn't use the rest of this. I wasn't sure I loved ricotta and it really didn't need another layer!)
5. handfuls of Spinach
6. 1 cup Mozzarella
7. Noodles
8. Rest of the Bechamel Sauce
9. Rest of the Meat sauce
10. Thinly sliced squash (The squash on top made it look pretty too!)
11. 1 cup mozzarella
Cover and cook. Bake at 350. 45 min covered, 15 min uncovered.
Out of oven I added a bit of parmesan on top (layer 12!)
Let cool/sit for 15 minutes
The kids and Jeff raved about this lasagna...it's really just a conglomerate of several recipes I researched. It was not dry like most homemade lasagnas I've tried. We ate more than half the pan. It certainly holds up to the way more fattening versions from restaurants. We loved it!!
Also, looks like a lot of work when I type it out but it probably took less than 30 min prep before putting in oven.
1 lb lean ground turkey
1 can 29 oz tomato sauce
Onion
Garlic
2 tbsp unsalted butter
4 tsp flour
nutmeg
1 1/4 cup skim milk
Whole wheat lasagna noodles
15 ox Low fat ricotta cheese
1/4 cup grated parmesan/reggiano chese + more to garnish
1 egg
Fresh leaf Spinach (lots- let's make it healthy!)
1-2 squash (I only had 1 but 2 would be good)
1 pkg shredded part-skim mozzarella (2 cups)
S&P
--Make meat sauce to simmer.
1. Brown turkey (S&P)
2. Saute onion & garlic in 1 T. olive oil
3. Add turkey back in
4. Add tomato sauce and seasonings (I used an onion & garlic spice blend, sea salt, pepper, and BASIL)
--Make bechamel sauce in small pot
1. Melt 2 tbsp unsalted butter on med-low
2. on med-low, whisk in 4 tsp flour, and whisk for 3 minutes
3. Add milk and up heat to med-high
4. Whisk until at a good simmer and mixture is smooth and thickening
5. Add 1/4 tsp salt, 1/8 tsp pepper, and a pinch of nutmeg
6. Remove from heat
--Make cheese mixture
1. Mix Ricotta cheese, parm cheese, and egg together.
--Layer in (sprayed) 9x13 pan
1. 1/2 the meat sauce
2. noodles
3. 1/2 the Bechamel sauce
4. 1/2 - 2/3 the Ricotta sauce (I only used enough to make a thin layer and didn't use the rest of this. I wasn't sure I loved ricotta and it really didn't need another layer!)
5. handfuls of Spinach
6. 1 cup Mozzarella
7. Noodles
8. Rest of the Bechamel Sauce
9. Rest of the Meat sauce
10. Thinly sliced squash (The squash on top made it look pretty too!)
11. 1 cup mozzarella
Cover and cook. Bake at 350. 45 min covered, 15 min uncovered.
Out of oven I added a bit of parmesan on top (layer 12!)
Let cool/sit for 15 minutes
Fruit & Nut Pie
As Anna, Mom and I were brainstorming what we could make for dessert on Father's Day, Mom remembered a pie that someone took to a family function 30 years ago. She doesn't even think she's made it since then, but it was still in her recipe file, written out on a thin little scrap with very little info, but enough! Everyone loved it and it was sooo good and refreshing. It might even be a competitor for our usual lemon icebox pie that we make regularly!
This filling is enough for 2 9-inch pies or (like I did) fill a 9x13 pan. To use the 9x13 pan just double the graham cracker crust recipe.
Ingredients
* 1 cup diced Peaches
* 1 cup Blueberries
(or 2 cups any fruit you prefer- Mom said she thinks the old recipe used canned fruit with no juice but I used fresh because so many yummy fruits are in season right now.)
(I also added one large sliced banana)
* 1 cup walnuts (or pecans)
* 12 oz Cool Whip Lite
* 1 can Eagle Brand Sweetened Condensed Milk
* 1/3 cup Lemon Juice
Crust: (as directed on Honey Maid graham cracker crumbs box)
* 2 1/2 cups Honey Maid Graham Cracker Crumbs
* 10 tbsp Butter
* 1/2 cup Sugar
(these are the doubled amounts)
Make the crust (bake it, it tastes better!)
Combine all the filling ingredients and put in the cooled crust.
Decorate top as desired :) Refrigerate. Sets up better overnight.
EAT!
This filling is enough for 2 9-inch pies or (like I did) fill a 9x13 pan. To use the 9x13 pan just double the graham cracker crust recipe.
Ingredients
* 1 cup diced Peaches
* 1 cup Blueberries
(or 2 cups any fruit you prefer- Mom said she thinks the old recipe used canned fruit with no juice but I used fresh because so many yummy fruits are in season right now.)
(I also added one large sliced banana)
* 1 cup walnuts (or pecans)
* 12 oz Cool Whip Lite
* 1 can Eagle Brand Sweetened Condensed Milk
* 1/3 cup Lemon Juice
Crust: (as directed on Honey Maid graham cracker crumbs box)
* 2 1/2 cups Honey Maid Graham Cracker Crumbs
* 10 tbsp Butter
* 1/2 cup Sugar
(these are the doubled amounts)
Make the crust (bake it, it tastes better!)
Combine all the filling ingredients and put in the cooled crust.
Decorate top as desired :) Refrigerate. Sets up better overnight.
EAT!
Thursday, June 16, 2011
Wednesday, June 8, 2011
Tuesday, June 7, 2011
Thursday, June 2, 2011
Tuesday, May 31, 2011
Thursday, May 26, 2011
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Yellow!
Yellow is summer. And summer is my boy blissfully climbing trees.
I love the hazy, lazy, summer fields photos, I do...However my boy is not is not hazy and dreamy. This picture is bold and sharp and energetic, and it fits him perfectly!
Go check out more YELLOW-themed pictures at I {Heart} Faces!
Thursday, May 19, 2011
Wednesday, May 18, 2011
Monday, May 16, 2011
Thursday, May 12, 2011
Wednesday, May 11, 2011
Monday, May 9, 2011
Wednesday, May 4, 2011
Tuesday, May 3, 2011
Friday, April 29, 2011
Thursday, April 28, 2011
Wednesday, April 27, 2011
Thursday, April 21, 2011
Tuesday, April 19, 2011
Monday, April 11, 2011
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