Spring?? Is that you??!

YAY...most of the snow has melted. 

And some how March is almost over! This month just started yesterday and all of a sudden its March 18th. Next week is the end of a marking period already...and then we will be moving into the FINAL marking period of the school year. We are quickly creeping into Regents Exam territory (eek!).

         
        It just doesn't seem possible!

This month has been full of all sorts of goodness. To start, we had an overnight with our Youth Group kids followed by a Rock-A-Thon. They had fun, we had fun, and I can now say I have finally been a part of a Star Wars marathon...on a big screen nonetheless! Soon there will be an update on the HYG blog...

Then Aaron was a part of the team on a Men's Koinonia weekend. He had to speak about the Christian Community and he did a marvelous job (or so I hear). I couldn't have been more proud...he was unsure about it at first, but after some poking and prodding from God, our church family, and me ;o)...I think he is glad he was a part of it. It was great to attend bits and pieces of the weekend that the Koinonia community as a whole is a part of (with my family and church family) and see him, as well as half of the men from our church, smiling and happy.

Also, I have decided to begin running. The stress level in my life recently has hit an all time high...and it was taking quite a toll on my body. Mainly manifesting itself in headaches and stomach aches, issues after eating,etc. I/we have changed some daily things...mostly in the area of what I/we are eating (cut out aspartame--mainly me)...no more microwavable meals (ie-Lean Cuisines). More natural, non-processed foods. We really didn't eat that many to begin with, especially for dinner, but now they are gone from lunch too minus a few granola bars, crackers, etc.
But back to the running...I typically would use the Elliptical machine in the school's fitness center. One day both were being used, so I jumped on the treadmill instead...and what do you know, I liked it! For some reason I had always steered clear of it, thinking I wouldn't like to run that way...but I actually like it. Its a great way to clear my head from school stress, or a good way to focus on something that is bothering me w/out other distractions. I'm in a much better mood when I get home...AND I am starting to see some differences in how my clothes fit. YAY! My goal is to keep at this for the rest of the school year at least...my "prize" for doing that will be some new, maybe higher quality, sneakers...or maybe some "running shoes". I'm just like my students in this sense--I need a prize or something to motivate me--ha!

In other news...we will soon be doing this:

And I am beyond excited!

 Aaron and I have not taken a vacation just the two of us in a while...since our Honeymoon actually. Given that the stress-o-meter has been off the chart lately, we both decided it was time to go and get away. A friend and her significant other are going as well...but essentially it is just Aaron and I. 

I know that after this vacation I will be ready to hit the ground running when we are back to school...and push through until Regents week. 

In recent craftiness... I have made a few sets of these for Easter for a few little girls I know.  Super easy to make and sooo, sooo cute!

You can find the pattern and tutorial here.

The Purl Bee is one of my most favorite blogs to read/follow!

How to combat another foot of snow...

With the recent teaser Mother Nature decided to give us (40-50 degree temps and some green peaking out from melting snow)...this recent wintry blow was a real Debbie Downer. A foot of snow overnight and here's what we were looking at this a.m....

 

Now, had this been December I would have been giddy...but seeing how March is almost here and we have already felt some spring temps this was not a fun way to start the day. Aaron went out and started (see the one path shoveled) but quickly came back in. This was that heavy, hard to lift type of snow. After fueling up with French Toast and eggs...we BOTH went back out to finish the job...Aaron had to go to work after all. Aaron's dad came to help, and bring another shovel, as we only had one. We managed to clear it all out, and get the cars cleaned off. I ended the job with an awesomely pulled lower back...apparently I'm not as strong as I thought AND I have a hard time remembering lift with your knees. 

To combat this "blegh" start to his day...Aaron will be surprised with a very comfort food/man's man type of dinner---------->Beef Roast :o) It is currently in the crock pot and smelling scrumdidlyumptious thanks to Taste of Home Comfort Food Diet Cookbook

Here's the recipe I'm using this time:

Beef Roast Dinner

Ingredients 

1 pound red potatoes (about 4 medium), cubed
1/4 pound small fresh mushrooms
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Directions

• Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat.Cover and cook on low for 8 hours or until meat is tender.
• Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
• Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 10 servings.

-Now this wouldn't be a Notions of Grace meal if there weren't some "alterations" :
1. I used a Chuck Roast because that's what was on sale a week or two ago, and that's what was in the freezer

2. No parsnips...

3. And...didn't want to wait 8 hrs. so we're doing 3 hrs on high.

Nutrition Facts: 4 ounces cooked beef with 2/3 cup vegetables and 1/4 cup gravy equals 245 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 427 mg sodium, 16 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

 

Better Late Than Never...

So five days into February here is the February Dinner Plan...I never have it done by the time the month begins. However, I always build in a few days of cushion by planning meals into the following month.

Here she is :o)

 February Dinners!!

FYI-- anywhere there are *** this is a cook once/eat twice meal. (ie--Pork Roast on Sunday, then Pork Tacos later in the week.) 

Busy Bee...new items for Notions of Grace

Here are some new items I've finally finished and put up in my Etsy Shop.

Teriyaki Pork Stir Fry

And tonight's dinner......

Teriyaki Pork Stir Fry

Ingredients

• 2  tablespoons  light teriyaki sauce
• 4  cloves  garlic, chopped
•   Juice and zest of 1 lime
• 1  pound  pork tenderloin
• 1  can (14.5 ounces)  low-sodium chicken broth
• 3  tablespoons  light teriyaki sauce
• 4  teaspoons  cornstarch
• 1  teaspoon  sugar
• 3/4  teaspoon  hot sauce
• 2  tablespoons  vegetable oil
• 1    large onion, peeled and thinly sliced
• 1    red pepper, seeded and sliced
• 8  ounces  sliced mushrooms
• 1  bunch  scallions, trimmed and cut into 1-inch pieces
• 1  bag (12 ounces)  microwave-ready green beans, cooked following package instructions
• 3  cups  cups cooked brown rice

Directions

1. Pork. In a large ziptop bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in refrigerator for 2 hours.
2. Sauce. In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.
3. Vegetables. Remove pork from marinade and discard marinade. Cut pork into 1/2-inch slices. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Stir-fry pork for 3 minutes. Remove from skillet and keep warm.
4. Add remaining tablespoon oil to skillet. Add onion and cook 4 minutes; stir in red pepper, mushrooms and scallions. Cook 3 minutes. Stir in the green beans, broth mixture and pork. Simmer for 2 minutes, until thickened.
5. Serve the pork over cooked brown rice.


Alterations:
-I did not use pork chops. We had a pork roast Sunday night so I cut up some of the leftovers and used that instead.
-I also was NOT as particular on the measurements.
-And lastly, no scallions...

A trip to gluten-free land...

I saw this recipe on Cookies-in-Motion and decided to give it a go.....aaaaaaaaand I'm glad I did :o)

Here is the recipe:

1 C Peanut Butter--smooth or crunchy (I used crunchy because we do not believe in smooth around these parts)

1/2 C light brown sugar packed

1 egg

1 1/4 tsp baking powder

3/4 C chocolate chips

Thats it!!

Directions:

Using a hand mixer, mix the peanut butter and brown sugar until smooth-ish. Add egg and sprinkle the batter with the baking powder. Mix again with the mixer. Add chocolate chips. Form into 1 inch balls and place on baking sheet lined with parchment paper (important!!) 2 inches apart  for 12-15 minutes at 350 degrees. 

And...here they are! 

New Recipes!

Tried some new recipes that you should try too...here they are. 

Penne with Vodka Sauce and Vegetables

 

Ingredients
1  box (14 1/2 ounces)  Barilla Plus Multigrain Penne
1  pound  zucchini, cut into 1/2-inch quarter-moons
1  cup  frozen peas
8  cups  baby spinach
1  tablespoon  olive oil
1    small onion, peeled and finely chopped
6  ounces  sliced Canadian bacon, chopped
1/2  cup  vodka
1  can (15 ounces)  no-salt-added diced tomatoes
1  can (8 ounces)  no-salt-added tomato sauce
1/2  teaspoon  salt
1/2 to 1/4  teaspoon  red pepper flakes
1/2  cup  fat-free half-and-half
1/2  cup  shredded Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne
and cook following package directions, 11 minutes. Add
zucchini and peas during last 3 minutes. Stir in spinach. Drain and place back into the pot.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add Canadian bacon and vodka and cook 1 minute. Stir in tomatoes, tomato sauce, salt and red pepper.
Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
3. Stir half-and-half and 1/4 cup cheese into the sauce. Toss with pasta and let stand for 10 minutes. Stir and spoon into serving bowl and top with remaining cheese. 


Alterations:

• no can do-sville on the Canadian Bacon--too expensive this week--instead ham steak, that was 1.99 along with $1 off coupon (yay)
• no Barilla pasta...had Ronzoni Veggie Pasta in the cupboard already

Individual Apple Crisp...

This one was easy. We had some apples that had been around for a little while...and were to that, you know, almost that grainy too far ripe stage. I didn't want to throw them out--I've been having a "use everything, don't let anything get thrown away" fit lately...

Anywho, I sliced up 4 sort of on the small size apples, mixed some butter, flour, brown sugar, allspice, and oats together. Sprinkled it on top of three small pyrex ramekin type dishes full of apples. Baked them at 400 degrees for the time it took me to make dinner...and voila! 


 


And recently, since I'm also on a "how in the world do I satisfy my sweet tooth while watching what I eat?" kick... Chocolate Muffins.


This one by far is the EASIEST..... 1 devils food cake mix, 1 can (15oz) canned pumpkin [the packed kind, not pumpkin pie type], and a little bit of water, maybe 1/3 cup. Mix it all together, put in muffin tin with papers and bake for 15 minutes at 350 degrees.