Tuesday, August 10, 2010

Happy Tuesday! I hope everyone is having a terrific day today. Kids are back in school and my power hours are back into play so that means the "To Do" list is being completed in a more time effective manner.

Are you wondering what the power hour is? Take an hour and break it up into 15 minute intervals where you work on something for 15 minutes. Uninterrupted time, 15 minutes NO MATTER WHAT! We can accomplish so much using this technique, simply set a timer and don't stop until it goes off. Do you think that you can clean your house in 15 minutes? I do! You can start clothes and dishes, then clean bathrooms, vacuum, and still have time to dust.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Because of Christ and our faith in him, we can now come fearlessly into God's presence, assured of his glad welcome.
Ephesians 3:12 NLT

************************************************************************************
Recipes, Recipes, & Recipes

COLD TORTELLINI CHICKEN SALAD
9 oz cheese tortellini pasta
1 1/2 cups diced cooked chicken, turkey or ham (use leftover meats you have or rotisserie chicken you can buy already cooked in a store)
1/2 cup diced onion
3 tbs Italian seasoning
1 cup light Ranch dressing
1/3 cup shredded Parmesan cheese
Cook pasta according to package directions. Drain, rinse and cool. Prepare other ingredients and toss all together, chill before serving.
MAKES 6 SERVINGS OF SALAD...


RUBY SWISS CHARD SAUTE
2 thinly sliced cloves garlic
2 tbs oil
2 pounds ruby Swiss chard with tender stems, cut into ribbons
4 tbs water
Salt and Pepper
In skillet, cook garlic in oil 3 min. or until garlic is lightly golden. Add Swiss chard, water and a pinch of salt. Cover, increase heat and cook 5 min. or until greens are tender. Season lightly with salt and pepper. Serve hot.
MAKES 4 SERVINGS OF SWISS CHARD.


LEMON BERRY SAVARIN
(Savarin means a rich yeast cake baked in a ring mold and served with a syrup).
2 1/4 cups flour
1 envelope rapid rise yeast
1/4 cup sugar
1/2 tsp salt
1/2 cup milk
10 tbs butter, cut into pieces
4 large eggs
1 tbs lemon zest
SYRUP:
1 1/2 cups sugar
1 cup water
1/2 cup each lemon juice and limoncello (lemon liqueur)
1 quart strawberries
1 pint raspberries
Coat a tube pan with nonstick spray, then flour. Combine 3/4 cup flour, yeast, sugar and salt in a bowl. In a saucepan, heat milk and butter until very warm. Add to flour mixture, beat 2 min. Add eggs, 1 cup flour and zest, beat 2 min. Stir in remaining flour until blended. Spread dough into pan. Cover with plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 45 min.
*SYRUP---Mix sugar and water in a saucepan. Bring to a boil, reduce heat and simmer uncovered 10 min. or until syrupy. Remove from heat, stir in lemon juice and limoncello. Heat oven to 375 degrees. Bake 25 min. or until done. Prick surface with a skewer, brush warm cake with half the syrup. Run knife around edge to release, invert cake onto wire rack set over a pan, brush remaining syrup over cake. Let cool completely. Mound berries in center, then serve.
MAKES 16 SERVING OF CAKE.

EGG, PEPPER AND SCALLION SOUFFLES
8 large eggs
1/3 cup reduced fat sour cream
1/4 tsp salt
1/8 tsp pepper
1 small red bell pepper, diced
1/4 cup sliced green onions
2 tsp trans fat free margarine
Heat oven to 350 degrees. In a bowl, whisk together first 4 ingredients. In skillet, cook bell peppers and green onions in margarine 3 min. Add egg mixture. Cook 2 min. or until eggs thicken slightly. Divide among 4 (1 cup) ramekins or cups. Bake 25 min. or until edges pull up and top is golden. Serve immediately or let fall and unmold.
MAKES 4 SERVINGS OF SOUFFLES.


BACON 'N' HERB ROASTED CHICKEN
(This recipe is really delicious, we like chicken and easy to make). ENJOY!
5 cloves garlic, peeled
1/3 cup vegetable oil
4 slices bacon, minced
2 tbs minced shallots (I used white onion)
3 tsp chopped thyme and/or rosemary (I used rosemary, I have a big bush of it)
1 whole roasting chicken
1 lemon, cut into wedges
1 1/4 cup chicken broth
2 tsp balsamic vinegar (I used red wine vinegar)
Heat oven to 450 degrees. In saucepan, cook garlic in oil 10 min. or until soft. Remove garlic, mash. Discard all but 2 tbs oil. In skillet, cook bacon, shallots and 2 tsp herbs in 1 tbs oil 4 min. Let cool, then spread under skin of chicken.
*In bowl, mix remaining herbs and oil, brush over chicken. Place chicken on rack set in roasting pan. Place lemons in cavity. Add 1/2 cup broth to pan. Place chicken in oven. Reduce temp to 350 degrees. Roast 1 hour 45 min. or until thermometer reads 175 degrees, basting with broth often. Transfer chicken to platter.
*Pour pan drippings into glass measure. Skim and discard fat. Place pan over heat, add remaining broth and drippings. Cook 2 min. stirring. Add vinegar and garlic, serve with chicken.
MAKES 6 SERVINGS OF CHICKEN.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tips, Tricks, & Ideas!

* Save time when it comes to folding clothes. Many of us have that basket we hate to even touch, the dreaded sock basket! Make things easier, when the socks come off have them put them together with a safety pin. You will wash them together, dry them together, making it easier to match them.

* Are you running with school starting? Instead of running through drive-thru for dinner, think about the nights you are cooking. Simply double the recipe to make an extra dish & freeze it. Taking it out in the morning or starting it in the crock pot will allow you to have a homecooked meal instead of the quick dinners even on the go!

************************************************************************************

"When the heart speaks, the mind finds it indecent to object."
– Milan Kundera



As a woman, wife, and mother we tend to do for others before ourself. That is our nature. Sometime this week take one hour to do something for yourself, it will help energize you, relieve stress, and make you ready for yet another busy moment with friends, associates, and family~Tina

No comments:

Post a Comment