The Zaffke Family

Ella's Birthday

2010-02-02T14:46:00.000-08:00

I left my camera at Julie and Al's when we were there for Everett's baby shower. So I will have to post those pictures when I get my camera back. I stole some pictures of Ella's 4th Birthday party off of Ken's Facebook page.

The theme for Ella's Birthday was a Hair and Nail Salon. Grandma Julie, Grandma Dee, Cousin Isaac, Cousin Rachel and Ella's mom, Emily, all got their hair done.

Grandma JuJu was up first. Here is Ella and her assistant Emma. Looks like a fun!

Grandma Dee was up next...

It was the most fun for me when Rachel was up. It was fun to "suggest" products. They were totally up for my suggestions of MORE hairspray, MORE gel, MORE hairspray, MORE mousse, MORE hairspray. What are little sisters for?!

Look at Ruby's hand......

Look at Ruby's hand again....

I guess she figured out what to do with the mousse.

It was shortly after this picture that Ella was getting tired of doing hair. Bummer! ;)

Rachel and I got Ella (and Emma) their Easy Bake Ovens. I can't wait to babysit and make something!

I *heart* Rachel.

Rachel, Your hair looks really pretty in this picture. It must be from all the "hairspray."

Ruby and Ella LOVE Ken. Here is Ruby taking a moment to read a magazine to Ken.

Happy 4th Birthday Ella!

I have made a TON of recipes since my last post. Some of them were really bad or wouldn't make again kind of recipes. I'm excited for some of you (Rachel) to try the ones we loved.

This past week I was getting really frustrated with my freezer. I had a 14 lb turkey and a 7 lb pork shoulder sitting in there and could not fit anything else in there. I NEED another freezer. So while Ken was swapping out light switches, I made my first Pork Shoulder.

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Slow Cooker Pulled Pork Sandwiches

(I had to double this recipe because I had a 7 lb pork shoulder.)

3 lb pork shoulder

2 envelope Lipton Onion Soup Mix

1 cup Ketchup

1/2 cup brown sugar

1/4 cup white vinegar

2 Tbsp. Tabasco Sauce

Put pork shoulder in crockpot. Mix everything else up in a bowl and pour over the pork. I added just a little bit of water to it. But I probably didn't need to.

Cook on Low 10 hours or on High 6 hours. (Or until Ken is done with the lights.)

Obviously, you put these on rolls. However, the first day we didn't have any rolls so we put it over rice. Yum! Try it, it's good.

We also made some more tasty recipes from my Rachael Ray cookbook. I changed some of them to make them my own.

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Spinach and Spicy Ham Pasta Bake

I was worried about using Capocollo - Spicy Ham. I loved it!

1 lb Cavatappi or any ridged pasta (I can't remember what I used but it wasn't Cavatappi)

olive oil

1 med. onion, chopped

3 tbsp flour

1 + 1/2 cup of skim milk

1/2 lb sliced capocollo, halved, then sliced into thin ribbons

1 - 10 oz box from chopped spinach, defrosted and wrung out in a clean kitchen towel.

1/2 c Parmesan cheese, grated

1/2 t. nutmeg

1/2 t. cayenne pepper

1 lb ball of mozzarella

Bring a large pot of water to a boil over high heat. Add the pasta and cook al dente.

While the waqter is coming up to a boil for the pasta, heat a large skillet over medium heat. Add 1 T olive oil. Add the onions and season with salt and peper. Cook, stirring frequently, for 2 minutes, then dust with ionions with the flour and continue to cook for 1 mintue. Slowly whisk in the milk. Gently bring the milk to a bubble, allow the mixture to thincken a bit, then stir in the ham, spinach, and parmesan. Season the sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.

Combine the cooked pasta and the cubed mozzerella with the sauce, then stir to coat completely by turning over and over.

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Smoky Black Bean and Rice Stoup --

I try not to buy lean cusines too much. But when I do I almost always buy the Santa Fe Rice and Beans one. This recipe reminds me a lot of that one. A small portion really fills you up and it freezes really well.

3 bacon slices, chopped

1 bay leaf

1 med onion, chopped

4 garlic cloves, chopped

1 cup frozen corn kernels

2 - 15oz cans black beans -- (Rachael Ray's recipe calls for 1 can drained and smashed with a potato masher. I did this to both cans which might be the reason I was able to love this soup.)

1 T. ground coriander

1 T. chili powder

1 T. ground cumin

1 T. Worcestershire sauce

2 T. Tabasco

1 - 15 oz can diced fire roasted tomatoes

1 - 8 oz can tomato sauce

1 quart chicken stock or broth

2 c brown rice

Heat a medium soup pot over medium high heat. Add the bacon and cook for 4 minutes to render the gross fat out of it. :) Add the bay leaf, onions and garlic and cook for 4 more minutes. Add the corn and the beans. Season the veggies and beans with coriander, chili, ground cumin, Worcestershire and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce and stock , then cover the pot and raise the heat to bring the soup to a boil. Add the rice and cook over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings.

I'm back....

2010-01-06T10:34:00.000-08:00

I decided that I had to get back to blogging because Jeff bought me a new Rachael Ray cookbook for Christmas and it is great! So I wanted to share the recipes that we have made already. I'll post those at the end of the blog. Ken has started up his blog again. Be sure to check out his 365 day picture project at http://entirelynameless.blogspot.com/ .

Ken and I had so much fun this past Christmas. We were lucky to have spent it with so many friends and family. Here are some pictures of the Holiday! Love you all!

Audrey, Gina, Me and Erica. I'm new family is a lot of fun!

We had the Zaffke Christmas at our house this year. Here I am stealing a hug from my nephew Oliver.

Oliver on Uncle Kenny's shoulders. Oliver seems to be liking Ken and I a lot more these days.

Our house on Christmas Eve.

December 23rd is one of my favorite day's of the entire year. This we Lisa Marie Johnson joined the fun.

Our first Christmas!

The In-Law's and Lisa Marie Johnson.

The "Sansgaard" girl cousin's know how to have a fun time when we are together. Rook, Monopoly Deal, Banagrams were some of the games we played this year.

Aren't we a cute bunch? (Jeff is my favorite in this picture.)

Spending time together has really changed over the years. The "Sansgaard" boy cousin's were all REALLY into their electronic games.

Things have changed a lot for me in 2009. I love being married to Ken. I don't even mind the Yoda that tops my Christmas tree now.

Ok. Recipes. The recipes below are my versions of the recipes in the cookbook. For some I can't seem to follow the recipes. I just feel the need to change them and make them my own.

Mediterranean Chicken and Saffron Couscous -- This is adapted from Rachael Ray's recipe.

Cooking Spray - (Rachael calls for 4 T of olive oil. I try to make our meals as lowfat as possible.)
½ cup all-purpose flour
3 or 4 boneless-skinless chicken breast halves, cut into large chuncks.
salt and freshly ground black pepper
½ teaspoon cayenne pepper
3 cups chicken stock or broth
1 pinch of saffron, or 1 single-use packet saffron powder
4 garlic cloves, 1 crushed, 3 chopped
1 cup couscous
1 large red onion, chopped
1 tsp dried thyme leaves.
1 15-ounce can quartered artichoke hearts, drained
1 cup dry white wine (I was bummed that I didn't have any on hand. I just used chicken broth but will use wine the next time we make it.)
10 -20 kalamata olives, pitted, cut in half
½ pint grape tomatoes
½ cup fresh flat-leaf parsley leaves, coarsely chopped - (I used the parsley in a tube. I used about a tablespoon. The stuff in a tube is great! It has more flavor than dried and doesn't spoil as fast as fresh.)
1 Tablespoon dried basil

Preheat a large skillet over medium-high heat. Spray with cooking oil. Place the flour in a shallow dish, season the chicken breasts with salt, pepper, and the cayenne, (Taste the flour to make sure you can taste all the seasonings. I added a lot more cayenne to mine.) Then transfer the seasoned chicken to the dish with the flour, toss around in the flour, then shake off the excess. Add the chicken to the skillet and cook for 5 to 6 minutes on each side. While the chicken is cooking, make the saffron couscous.

In a sauce pot, bring 2 cups of the chicken stock up to a boil with the saffron, the crushed clove of garlic, salt, and pepper. When the stock is at a boil, add the couscous, cover with a lid, and turn the heat off. Let the couscous stand for 10 minutes.

Once the chicken is done, remove it from the pan and cover with a piece of aluminum foil to keep warm. Return the skillet to the heat and add more cooking oil spray. Add the artichokes and wine to the pan, bring up to a simmer, then add the remaining 1 cup of chicken stock, olives, and grape tomatoes. Return the liquids to a simmer and cook for 2 to 3 minutes, or until the grape tomatoes start to burst and the sauce has reduced by half. Give the sauce a taste to see if it needs more salt and pepper.

Add the chicken back to the skillet and warm through. Add the parsley and basil to the completed dish and stir to distribute the herbs.

To serve, fluff the couscous with a fork, remove and discard the crushed garlic clove, and transfer the couscous to serving plates. Serve the chicken whole or sliced on top of the saffron couscous. Top the chicken with some of the sauce and vegetables. Enjoy!

BBQ Sloppy Chicken or Turkey Pan Pizza

Adapted from Rachael Ray 365: No Repeats

2 boxes corn muffin mix (8.5 ounces each)

2 eggs

4 T unsalted butter, melted

1 1/2 cups milk

1 cup frozen corn kernels

spray oil for the pan

TOPPING

Spray Oil

1 lb. ground chicken (I used ground turkey because that is what my husband bought at the store. Would make it again with the turkey.)

3 garlic cloves, chopped

1 medium yellow onion, chopped

1 small red bell pepper, diced

salt and pepper

1 T chili powder

1 1/2 tsp. ground cumin - (After tasting the dish I ended up adding more cumin. Probably a total of 2 1/2 tsp.)

2 tsp. hot sauce

1 T Worcestershire sauce

1 cup tomato sauce

3 T brown sugar

2 c. shredded Cheddar cheese

3 chopped scallions

Preheat the oven to 400 F.

In a large bowl, mix the corn muffin mixes, eggs, milk, melted butter, and corn kernels. Spray cooking oil into a very large nonstick skillet. Pour the batter in the skillet and bake at 400 for about 20 minutes or until it is well set and brown on top.

In another skillet over medium-high heat, spray pan with cooking oil and add chicken. Once the meat starts to brown add onion, and red pepper. Cook for a couple of minutes. Add garlic and good for 2 minutes more. Season with salt, pepper, cumin, chili powder, and hot sauce. Cook for about 5 minutes or until veggies are tender to your liking. Add Wocestershire sauce, tomato sauce, and brown sugar; stir and reduce heat to low. Let simmer about 10 minutes or until your cornbread is done.Pour the chicken mixture over the cooked cornbread (leaving it in the skillet) and sprinkle with cheese and scallions. Return to oven for another 5 minutes or until cheese is all melted.

Memorial Weekend in Iowa

2009-05-25T17:07:00.000-07:00

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!!

2009-05-16T16:15:00.001-07:00

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?

2009-03-01T13:14:00.000-08:00

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

2009-02-22T13:22:00.001-08:00

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

2009-02-15T12:56:00.000-08:00

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

2009-02-10T14:52:00.001-08:00

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

2009-02-01T08:50:00.000-08:00

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.

2009-02-01T08:34:00.000-08:00

My Mom helped throw Liz a really cool bridal shower at a wine bar in Burnsville. Liz got some really awesome presents for her new life with Matty.

Liz is the youngest of all the Anderson cousin's and as you can see below is well loved by all the Anderson women.

The Anderson family bridal showers keep getting better and better. I love that I am the last Anderson girl to get married. You know the old saying....Save the best for last. Ha Ha. I'm just kidding.

Hello for the O.C.

2009-02-01T08:20:00.000-08:00

My good friend Michelle came to town over the New Year. My friend's Cindy and Cory had Michelle, her husband Jeremey and myself over one afternoon. Michelle and I took turns holding Cai, Cindy and Cory's new little cutie.

New Year's Day 2009

2009-02-01T08:05:00.000-08:00

My Mom and Bernie threw their annual New Year's Day party. Ruby was having fun entertaining us all. When you come Aunt Jane's house you can sit on the table!!

And sometimes you can listen to Aunt Jane read books that were named after you. Here Ruby is listening to the book Tea for Ruby.

Have we found a future gamer in Ella?

Mom and Grandma in their matching sweaters.

Christmas in Iowa

2009-02-01T07:48:00.000-08:00

Ben was at YMCA camp this summer when we made our annual trip to Michigan this summer so it has been a whole year since we have seen him. He has grown up so much. Those muscles will be helpful when he is ushering people down the isle at our wedding. :)

Christmas with the Sansgaard's means lots and lots of games. Apples to Apples has quickly become a family favorite. Don't worry we got in plenty of games of Rook.

Here are all the Sansgaard cousin's. Jon, Jeff, Ben, Michael, Erik, Maren, Paul, Lydia, Megan, Rachel and Krista.

The naughty boys.

And the angelic girls.

1st Blog and Christmas Eve

2009-01-04T12:06:00.000-08:00

My first blog!!! I feel so up to speed with the rest of the world. Ok, so I am not technically a Zaffke yet. But I can't wait until September 5th to be a part of the family so I am jumping the gun a little.

I thought it might be fun to have a blog with all the wedding planning and festivities going on. I just got a new camera for Christmas. So here are some pictures of my Zaffke family.

This is my soon to be Mother-In-Law, Audrey and my soon to be Nephew, Oliver. She is as much of a baby hog as I am. I went to Ken's parents house for Christmas Eve. I enjoyed spending time with Ken's parent's, Audrey and Ken, his sister Erica, her husband Nick and their son Oliver.

Aren't Oliver and Grandpa Ken (Sr.) cute in their matching warm winter hats?

I am sure Oliver will enjoy opening all his presents.....next year. This year he did a really good job of looking cute and entertaining all the adults. Apparently, he looks just like Ken did when he was a baby.

For those of you who haven't met the future Mr. Maren Sansgaard. Here he is. Isn't he dreamy? :)