Memorial Weekend in Iowa

Years ago my Grandpa Reuben started a tradition for our family to visit the cemeteries of relatives that we have lost. This year we visited 4 cemeteries. This picture is the cemetery where my Dad and Grandpa Reuben are buried. It is in rural Iowa surrounded by cornfields, beautiful sunrises and stunning sunsets.

My Aunt Melody and her kids always come with us. My brother in law, Brian, came up with a cemetery scavenger hunt this year. Which was really fun.

It is hard to believe it has been almost 13 years. We miss him every day.

Ken brought his camera with this weekend and took some pictures. I know it isn't Disney World. But these pictures are of my favorite place on earth.

This is the farm that my Grandpa Reuben grew up on. His sister Jeanette still lives here.

This is about how close Rachel and I get to the tractors on the farm. ;)

Ken and I have been so busy the past few months trying to buy a house. It was nice to be able to relax and watch the sunset.

This is my cousin Megan. She was trooper on our picture tour. She kept trying to get me to come close to the cows. I got close enough.

My Uncle Brian has lots of farm equipment. I don't know how the farmers get into them. I was shorter than the tires alone. LOL!

It was a fun weekend! And I know that my Grandpa Reuben would be so proud of us to continue on his tradition. We love you Grandpa! Happy Memorial Day!!

Recipe:

Big Beef and Veggie Burgers

Makes 6 Servings

Points Per Serving: 4

1 lb. lean ground beef

2 medium zucchini, shredded

1 onion, finely chopped

2 tablespoons minced dill (I used 2 teaspoons dried.)

2 teaspoons dry mustard

1 jalapeno pepper, deveined and minced

1/4 teaspoon freshly ground black pepper

3 small whole wheat pita bread, halved crosswise

1 1/2 cups torn romaine lettuce

2 tomatoes, sliced

Spray the broiler or grill rack with nonstick cooking spray, set aside. Preheat the broiler, or prepare the grill.

In a large bowl, thoroughly combine the beef, zucchini, onion, dill, mustard, jalapeno and black pepper. Form into 6 patties.

Arrange the patties on the rack, broil 5" from the heat 4-5 minutes on each side. Place the hamburgers in each pita and top with the lettuce and tomatoes.

(We used country hearth buns instead of pita and omit the lettuce and tomatoes to make it easier to reheat.)

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At Long Last!!

I'm back........

Here are some pictures to fill in for the past two months. They include pictures of Smokescreen shows, a Car Show, Easter, Grandma Angie's 90th Birthday, Cousin Krista's Confirmation. I am also including a monster list of GREAT Weight Watcher friendly recipes. I hope you really enjoy them!!

Recipes!!

Chicken-Vegetable Stir-Fry

Makes 8 Servings

Points Per Serving: 6

3 T. Soy Sauce

3 Garlic Cloves, minced

1T. minced peeled ginger root

1 1/4 lbs. skinless boneless chicken breasts, cut into 1'' pieces

3 T. cornstarch

1 t. Fish Sauce

4 t. canola oil

4 carrots, thinly sliced

4 cups broccoli florets

2 onions, sliced

8oz. can sliced water chestnuts, drained -- Gross! I left these out!

6 c. hot cooked brown rice

To prepare the marinade, in a gallon-size sealable plastic bag, combine 2 T of the soy sauce, the garlic and ginger; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally.

In a medium bowl, stir the cornstarch, the remaining 1 T of the soy sauce and the fish sauce with 1/4 cup water. Add 1 3/4 cups more water.

In a large nonstick wok or skillet, heat the oil. Add the carrots, broccoli and onions; stir-fry until tender-crisp, 10-12 minutes. Transfer to a bowl and keep warm. Add the chicken and marinade to the wok and cook, stirring as needed, until the chicken is cooked through, 8-10 minutes.

Return the vegetables to the wok; add the cornstarch mixture and the water chestnuts. (Gross) Cook, stirring constantly, until the mixture comes to a boil and thickens, 4-5 minutes. Serve the rice, topped with the chicken mixture.

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Creamy Chicken and Spinach

Makes 4 Servings

Points Per Serving: 4

1 t. canola oil

2 cups sliced mushrooms

1 onions, chopped

2 garlic cloves, minced

1 T. flour

1 cup skim milk

1/2 cup chicken broth

3/4 lb skinless boneless chicken breasts, cubed

10 oz. package frozen chopped spinach, thawed and squeezed dry

1/4 t. black pepper

4 cups hot cooked medium pasta shells

2 T. grated Parmesan cheese

In a large nonstick skillet, heat the oil. Add the mushrooms, onion and garlic; cook, stirring as needed, until softened, 5-6 minutes.

Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute. Gradually stir in the milk and broth; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked, 6-8 minutes.

Place the pasta in a serving bowl; add the chicken mixture and toss to combine. Serve, sprinkled with the cheese.

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Grilled Turkey-Herb Burgers

Makes 4 Servings

Points Per Serving: 4

1 lb ground skinless turkey breast

1 onion, finely chopped

1/4 cup + 2 T seasoned dried bread crumbs

3 T minced Parsley -- (I used 1 T. dried)
3 T reduced calorie mayonnaise

1 T minced fresh basil or 1 t. dried.

2 t. Dijon mustard

1/2 t. black pepper

Preheat the broiler.

In a large bowl, lightly combine the turkey, onion, bread crumbs, parsley, mayonnaise, basil, mustard and pepper. Shape into 4 equal burgers.

Spray the broiler rack with nonstick cooking spray; broil the burgers 5'' from the heat, until well done, 4-5 minutes on each side.

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Spaghetti Turkey Pie

Makes 4 Servings

Points Per Serving: 6

6 oz. spaghetti, broken in half

3 egg whites

2 T grated Parmesan Cheese

1 t olive oil

10 oz. ground skinless turkey breast

1 green bell pepper, seeded and chopped

1 onion, chopped

2 garlic cloves, minced

8 oz. can tomato sauce

1 t dried oregano

1/4 t black pepper

1/3 c shredded part-skim mozzarella cheese

Preheat the oven to 350 degrees. Spray a 9'' pie plate with nonstick cooking spray.

Cook the spaghetti according to package directions. Rinse under cold water for 30 seconds and drain. Transfer to a medium bowl; stir in the egg whites and Parmesan cheese. Pat into the bottom and up the sides of the plate.

In a large nonstick skillet, heat the oil. Add the turkey, bell pepper, onion and garlic; cook, stirring constantly, until the turkey is browned and the vegetables are softened, about 5 minutes. Add the tomato sauce, oregano and black pepper; cook, stirring constantly, until heated through, about 2 minutes.

Spread the mixture evenly over the pasta. Bake 25 minutes; sprinkle with the mozzarella cheese and bake until the cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving.

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Turkey Lasagna

Makes 8 servings

Points Per Serving: 6

2 t. Olive Oil

10 oz. ground skinless turkey breast

1 onion, chopped

28 oz. can crushed tomatoes

6 oz. can tomato paste

1/4 c. grated Parmesan cheese

1 t. dried oregano

1/2 t. sugar

12 no-boil lasagna noodles

2 c. nonfat cottage cheese

1 c. shredded part-skim mozzarella cheese

Preheat the oven to 350 degrees.

In a large nonstick saucepan or Dutch oven, heat the oil. Add the turkey and onion; cook, stirring as needed, until the turkey is browned and the onion is softened, about 5 minutes.

Stir in the tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 5 minutes.

Spoon 1/3 of the sauce in the bottom of a 13x9 baking pan; top with 3 of the noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with the sauce. Sprinkle the mozzarella cheese evenly on top.

Bake, covered 1 hour; uncover and back until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

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Turkey Tortilla Casserole -- I posted a similar recipe back in Feb or Mar. Ken thinks this one is better.

Makes 4 servings

Points Per Serving: 5

2 t. canola oil

1 green bell pepper, seeded and chopped

1 onion, chopped

1/2 lb ground skinless turkey breast

14 1/2 oz can stewed tomatoes

1 c. fat free refried beans

4 oz. c. chopped green chilies, rinsed and drained

6 corn tortillas, quartered -- I used fat free flour tortillas instead.

1/3 c. shredded reduced fat Monterrey Jack Cheese

Preheat the oven to 350 degrees

In a large nonstick skillet heat the oil. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.

Add the turkey and cook, stirring as needed, until browned, about 5 minutes. Stir in the tomatoes, beans and chiles; bring to a boil. Reduce the heat and simmer, uncovered, stirring frequently, until slightly thickened, about 5 minutes.

Spoon 1/3 of the turkey mixture onto the bottom of a 10x 6 baking pan. Arrange half of the tortillas evenly over the top. Repeat the layering once more, ending with turkey mixture. Sprinkle evenly with the cheese. Bake, covered, 20 minutes. Uncover and back until heated through and golden, about 10 minutes longer.

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Penne with Broccoli Rabe and Hot Turkey Sausage

Makes 4 Servings

Points Per Servings: 7

2 t. olive oil

4 hot Italian turkey sausages, casings removed

2 garlic cloves, minced

1 c. Chicken broth

1/4 t. crushed red pepper flakes

1 bunch broccoli rabe, cleaned and chopped

4 c. hot cooked penne

2 T. grated Parmesan cheese

In a large nonstick skillet, heat the oil. Add the sausages and garlic; cook, stirring as needed, until the sausages are browned and crumbled, 6-8 minutes.

Add the broth and pepper flakes; bring to a boil, scraping up the browned bits from the bottom of the skillet. Stir in the broccoli rabe; reduce the heat and simmer, cover, stirring as needed, until the broccoli rabe is wilted, 5-6 minutes, Serve the penne, topped with the sausage mixture; sprinkle with the cheese.

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Noodles with Turkey Sausage and Cabbage

Makes 4 servings

Points Per Serving: 5

4 hot Italian turkey sausages, cut into 1'' pieces

1 carrot, chopped

1 onion, chopped

1 celery stalk, thinly sliced

2 garlic cloves, minced

3 c. chopped cabbage

14 1/2 oz can crushed tomatoes

1 c. chicken broth

1/4 t. black pepper

2 c. hot cooked egg noodles

Spray a large nonstick skillet with nonstick cooking spray; heat. Add the sausages and cook, stirring as needed, until almost cooked through, about 5 minutes. Add the carrot, onion, celery and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the cabbage, tomatoes, broth and pepper; bring to a boil. Reduce the heat and simmer, cover, until the sausages are cooked through and the vegetables are tender, about 10 minutes. Serve the noodles, topped with the sausage and vegetable mixture.

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Linguine with Turkey Sausage

Makes 4 Servings

Points Per Servings: 7

2 t. olive oil

4 hot Italian turkey sausages, casings removed

1 onion, chopped

14 1/2 oz can Stewed Tomatoes

1 green bell pepper, seeded and diced

2 celery stalks, chopped

4 c. hot cooked linguine

2 T. grated Parmesan cheese

In a large nonstick skillet, heat the oil. Add the sausages and onion; cook, stirring as needed until the sausages are browned and crumbled and the onion is softened, 6-8 minutes.

Add the tomatoes, pepper and celery; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the flavors are blended and the vegetables are tender, about 10 minutes. Serve the linguine, topped with sausage mixture; sprinkle with the cheese.

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Curried Shrimp

Makes 4 Servings

Points Per Servings: 7

2 t. vegetable oil

1 green bell pepper, seeded and chopped

1 onion, chopped

1 garlic clove, minced

2 T. flour

1 T. curry powder -- I LOVE curry so used more.

1/4 t. ground ginger

1/4 t. salt

1 1/2 c. chicken broth

1 lb. cooked peeled medium shrimp

4 c. hot cooked brown rice

In a large nonstick saucepan, heat the oil. Add the pepper, onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the flour, curry, ginger and salt; cook, stirring constantly until fragrant, about 30 seconds. Add the broth; cook, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes.

Add the shrimp and cook, stirring as needed, until heated through, about 3 minutes. Serve the rice, topped with the shrimp mixture.

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Penne with Shrimp and Mushrooms

Makes 4 Servings

Points Per Servings: 7

1 T. unsalted stick margarine

1 onion, chopped

3 garlic cloves, minced

1 1/4 lbs medium shrimp, peeled and deveined

4 c. sliced mushrooms

1/2 c. minced parsley

2 T. fresh lemon juice

1/4 t. black pepper

4 c. hot cooked penne

In a large nonstick skillet, melt the margarine. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turns pink and the mushrooms have released their liquid, 6-8 minutes. Stir in the parsley, lemon juice and pepper. Serve the penne, topped with the shrimp mixture.

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Penne alla Vodka

Makes 8 Servings

Points Per Servings: 5

2 t. olive oil

1 onion, chopped

2 garlic cloves, minced

28 oz. can crushed tomatoes

1/4 t. crushed red peppers

1/4 c. minced parsley

1/2 c. evaporated skimmed milk

2 T. vodka

8 c. hot cooked penne

In a large nonstick saucepan, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

Stir in the tomatoes and pepper flakes; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce is slightly thickened, about 10 minutes.

Stir in the parsley, milk and vodka; cook until heated through, about 1 minute. Place the penne in a large serving bowl; add the tomato mixture and toss to coat.

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Beef in a Leaf

Makes 4 servings

Points Per Servings: 8

2 t. olive oil

1 lb. lean sirloin steak, cut into 2 in strips

2 T. soy sauce

2 T. balsamic vinegar

2 T. Honey

1/4 t. crushed red pepper flakes

4 c cooked angel hair pasta

1 head red leaf lettuce

In a large nonstick skillet, heat the oil. Add the beaf and cook, turning as needed, until browned, 5-6 minutes.

Add the soy sauce, vinegar, honey and pepper flakes; cook, stirring constantly, about 1 minute. Add the pasta and toss to coat; cook until the pasta is heated through, about 1 minute longer, Transfer to a serving dish.

Arrange the lettuce leaves on a large platter; place the serving dish in the center. Spoon about 1/4 cup of the beef mixture onto each lettuce leaf; roll up and eat with your hands.

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Beef Stroganoff

Makes 4 Servings

Points Per Servings: 9

2 t. vegetable oil

1 lb. lean round steak, trimmed and cut unto strips.

2 onions, chopped

2 garlic cloves, minced

1 T flour

2 c. sliced mushrooms

1 c. mixed vegetable juice -- I used a spicy version of v-8

1 c. beef broth

1 T Worcestershire Sauce

1/4 c Parsley

1/4 c. nonfat sour cream

4 c. cooked egg noodles

In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, about 5 minutes; transfer to plate.

Spray the same skillet with nonstick cooking spray; heat. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.

Return the beef to the skillet and stire in the mushrooms, vegetable juice, broth and worcestershire sauce; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the beef is tender, about 45 minutes.

Stir in the parsley and sour cream; cook, stirring as needed, until heated through, about 2 minutes. Serve the noodles, topped with the beef mixture.

Who needs Cabo when you have Iowa?

Last weekend Rachel, Ken and I went to hang out with my Grandma Sansgaard and my cousin's Megan and Jon while my aunt and uncle, Melody and Brian, were in Cabo.

On our way down to Story City, IA we made a pit stop in Garner, IA to see my cousin Erik's basketball game. Ken has a new camera that takes really good action shots.




My good friend's, Chris and Kelly Dahl, recently moved to Story City, IA. I FINALLY made it over to their house. It was beautiful. It is so fun to have them in Story City.

This is the third year that we have hung out with Megan and Jon while Brian and Melody have gone on vacation. It has become a really fun tradition. We try to have lots of activities to keep them occupied. Here are some pictures from the weekend.

We made two really good meals this past week. Hope you enjoy these recipes.

Maren's favorite:

Chicken Enchilada Casserole
6 servings and 5 points per serving

Ten 6" fat-free flour tortillas, halved
3 cups cubed cooked skinless chicken breasts
1 cup frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
One 14 1/2 oz can stewed tomatoes (no salt added)
One 10 oz can diced tomatoes and green chilies
1 c shredded reduced-fat cheddar cheese

Preheat the oven to 350 degrees. Spray a 13 x 9'' baking pan with nonstick cooking spray.

Line the bottom of the pan with half of the tortillas; layer with chicken, corn, onion, pepper and stewed tomatoes and chilies over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.

Ken's favorite:

Chicken Fajitas -- Note: Chicken needs to marinate 2 hours to overnight.
2 servings and 6 points per serving

1/2 lb skinless boneless chicken breasts, cut into strips
2 T fat free Italian salad dressing
1 onion, sliced
1/2 green bell pepper, seeded and sliced
Four 6" fat-free flour tortillas
1/4 c salsa
2 T nonfat our cream

In a gallon size sealable plastic bag, combine the chicken and salad dressing. Seal the bag, squeezing out the air, turn to coat the chicken. Refrigerate at least 2 hours to overnight.

Spray a large nonstick skilled with nonstick cooking spray; heat. Add the chicken and any remaining marinade; cook, turning as needed, until the chicken is lightly browned, 7-8 minutes. Transfer to a plate and keep warm.

Spray the same skillet with more nonstick cooking spray, Add the onion and pepper; cook about 5-8 minutes.

Top the tortillas with the chicken, pepper mixture, salsa and sour cream; roll up and serve.

Enjoy!

Wedding Dress Shopping and WW Week 7

A couple of weeks ago I finally got down to Mestad's in Rochester to wedding dress shop. The trip was successful and I purchased my dress. There was a trunk show there that weekend and so I got to meet the designer. Her name was Michelle Roth and she sells Henri Roth dresses. They only sell their dresses at a few stores around the country. Mestad's is one of them and she took the dress back to New York with her. So I like to think that I am the only bride in Minnesota that will be wearing that dress. :) My Mom and Rachel obviously came with. But my Aunt Julie and Cousin Liz came with too which made the day SO much more special. We finished the day off with a delicious meal at Victoria's. Thanks Julie and Liz!!

Week 7 Weight Watcher Recipe

Baked Macaroni and Cheese

8 Serving and 5 points per serving

12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese

Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Weight Watchers and Twin Cities Live

Ken and I have been doing weight watchers now for about six weeks. We both really want to lose weight before our wedding and Jamaican Honeymoon. Anyone who knows me knows how much I love to cook. We usually cook three or four meals on Sunday. I pack them up and send half home with Ken for the week and we eat those all week. We have made many really good recipes on our diet. I thought I would share some with you.

Ken's cousin, John Hanson, hosts a weekday talk show called Twin Cities Live. This past week Ken submitted a Fried Rice Recipe that I had made and they choose to make it on the air. Ken had a few seconds on air to talk about the dish. They called me Mare N. (Like Karen.) ;( I wonder how many other people in his family think that is my name?

Recipes!! -- I am going to post our 6 favorites from our 6 weeks on the diet.

Chicken Fried Rice
3 points for one cup

Cooking Spray
4 large egg whites (I use 3 egg whites and 1 whole egg.)
1/2 cup scallions, chopped, green and white parts
2 medium garlic gloves, minced (I use 3 or 4, we love garlic)
12 oz uncooked boneless, skinless chicken breast, cut into 1/2 inch cubes (I use a little less chicken because of the egg yolk. And add in fresh mushrooms. I also have a food scale which really helps me measure the oz of meat.)
1/2 c carrots, diced (I use the magic bullet for this.) ;)
2 cup cooked brown rice, regular or instant, kept hot
1/2 cup frozen green peas, thawed (GROSS! We don't add these)
3 TBSP low-sodium soy sauce

1t - 1T Very Hot Chinese Mustard (Because we make this days before we eat this I add this after it is re-heated. I love things hot and spicy. Start with a teaspoon and work the heat level up.)

Coat a large nonstick skilled with cooking spray and set pan over medium high heat. Add egg and cook, until scrambled, stirring frequently, about 3 to 5 minutes, remove from pan and set aside.

Off heat, recoat skillet with cooking spray and place back over medium high heat. Add scallions and garlic, saute 2 minutes. Add chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.

Stir in reserved eggs, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.
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Asian Meatballs
4 points for 8 meatballs - I put these over cooked brown rice to make it a meal.

10 oz ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, white and green parts, thinly sliced
1/3 c fine dried bread crumbs
2 T minced water chestnuts (GROSS! I leave these out. I added 2 more tablespoons of green peppers.)
1 egg white
1 T low sodium soy sauce
1/4 c sweet and sour sauce
1/2 c unsweetened applesauce

Preheat oven to 375. Spray a nonstick pan with cooking spray.

In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape into 32 equal balls; place on pan. Bake until cooked through and browned, about 15 minutes.

In a microwavable bowl combine the sweet and sour sauce and applesauce. Microwave for 2 minutes. Stir in the meatballs.
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Spaghetti w/ Spinach and Cheese

Makes only 2 servings, so I suggest doubling the recipe because you will want leftovers. Oh, it's 8 pts per serving.

2 shallots, chopped
2 garlic cloves, minced
1 bunch of spinach, cleaned and torn
2 tomatoes, chopped
1/2 c minced basil ( I used a tablespoon of dried instead.)
3/4 c shredded part skim mozzarella cheese.
1/4 t black pepper
2 c hot cooked spaghetti
2 T grated Parmesan cheese

Chicken (Ken has about 15 more points than me. So I added cooked chicken to his. He LOVES this recipe. So the chicken must be good in it.)

Spray a large nonstick skilled with cooking spray; heat. Add the shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the spinach, tomatoes and basil; toss lightly. Reduce the heat and simmer, covered until the spinach is wilted, 4-5 minutes. Remove from the heat. Add the mozzarella cheese and pepper; toss to combine. Place 1 cup of the spaghetti on plate. Top with the spinach mixture ans serve, sprinkled with Parmesan cheese.
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Arroz con Pollo - (This recipe we like because it has a kick to it.)
7 points for 4 servings

2 t olive oil
1 c long grain rice
1 onion, chopped
2 garlic cloves, minced
2 c low sodium chicken broth
1 - 10oz can tomatoes with green chilies
1 t dried oregano
1/2 t ground cumin
2 c cubed cooked chicken breast
1 cup thawed frozen green peas (GROSS! I leave these out.)

In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5-6 minutes.

Add the broth, tomatoes, oregano and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.

Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through 3 to 4 minutes. Fluff the mixture with a fork before serving.
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Chicken Tetrazzini
8 points for 2 servings

2 t unsalted stick margarine
2 celery stalks, diced (I left these out. Not gross. Just didn't have any.;)
2 scallions, green and white parts, thinly sliced
1 T flour
1 c skim milk
1/3 c reduced fat cheddar cheese
1/3 c cooked chicken breast, cubed
1 c cooked elbow macaroni
1/2 c frozen green peas (GROSS! I left these out.)
7 fat free saltine crackers, crumbled (We left these off because we couldn't find them at the store.)

Preheat the oven to 350.

In a large nonstick skilled, melt the margarine. Add the celery and scallions, cook, stirring as needed, until softened, about 4 minutes.

Add the flour and cook, stirring constantly until lightly browned, about 1 minute. Stir in the milk and cook stirring constantly until the mixture boils and thickens, about 3 minutes. Add the cheese and stir until melted.

Stir in the chicken, macaroni and peas; cook, stirring as needed, until heated though and the peas are thawed, about 3 minutes. Transfer to a 1 1/2 quart casserole; top with the cracker crumbs. Bake until the crackers are lightly browned, about 10 minutes.
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Cider-Dijon Chicken
4 servings. 8 points per serving

1 t margarine
2 garlic cloves, minced
4 - 4oz chicken breasts (I had some already cooked cubed chicken in my fridge. So I made this recipe with cubed chicken instead of whole breast. So instead of putting the chicken on top of the rice I mixed everything together and served.)
2 c sliced mushrooms
1/2 c low sodium chicken broth
2 T Dijon mustard
3 T flour
1/2 c apple cider or juice (I used light apple juice and the flavor was still really good.)
1/4 c nonfat sour cream
1/4 c minced parsley (I used 1 T of dried instead.)
4 cups hot cooked brown rice

In a large nonstick skillet, heat the margarine. Add the garlic and cook, stirring as needed, until lightly browned, about 1 minute.

Add the chicken, mushrooms, broth and mustard; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8-10 minutes.

In a small bowl, combine the flour with enough of the cider to make a paste, stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly until the mixture boils and thickens, about 2 minutes. Stir in the sour cream and parsley; cook until heated through, about 1 minute. Serve the rice, topped with chicken and sauce.
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Let me know if you make any! Enjoy!!!

Stitzmeyer Wedding

Liz and Matt's wedding was incredible. The whole event took place at the Outing Lodge in Stillwater, MN. This picture is great way to show how much fun we had. I love how weddings bring together all your favorite people. I am sad that it is over.

Wait! Wasn't Izzy in the picture? ;)

The wedding "weekend" actually started out on Thursday. We met at Savories in Stillwater for lunch.












Then we went to Just For Me Salon in Stillwater where we had mani's and pedi's.












After a relaxing and fun time at the spa we went to the Gasthaus for some yummy German food. We were seated in our own personal dinning room. That way we were able to be as silly and have as good a time as Emma, Ella and Ruby.

Only Ella can find herself in these situations.

There is no secret that Liz is the most beautiful person in my family. She looked like a movie star at night of her rehearsal.

Rachel and I were honored to be her personal attendants. The best part of it was we got to spend the whole wedding being right next Liz. Here we were waiting with her to get her makeup done at the Salon.

Jeff sang at the wedding. He said that he was really nervous. He didn't seem nervous at all and he sounded great.

The Sansgaard Ward Kids

Soon to be brothers!

Oh, Brian. I won't say anything about Brian the night of the wedding. I think the picture says it all!

Emily and Josh had Josh's parents watch their girls for the night. We loved having them there until the very end of the night. As you can see Emily had a really good time.

Girls Night Out

Sarah and Emily threw Liz a personal shower. After opening her gifts at Jenn's house we went to Crave at the Galleria.

We all started dinner out with a fun drink.

The horribly tacky crown that Liz is wearing was worn first by Emily, then by Sarah and then by Rachel.

A group photo.

My mom, Sarah and Liz.

There are probably 3,000 pictures of these three. Sometimes known as the three headed monster. But lets face it.... There is nothing monster like looking at these ladies. People don't come much more beautiful than these three. Rachel and I call these three "best cousins." There is nothing better than having a cousin the same age as you.

Right away I was put in charge of ordering the dirty, dirty, dirty martinis. As you can see by my drink. I really enjoy them.

Cheers to Liz and Matt.