http://www.soles4souls.org/index.html
http://soles4souls.blogspot.com/
The kids out grow their shoes often. At least more than I would like them too. I was browsing online and saw this great site. I just put all of the kids gently worn shoes into a flat rate box and ship it. If you go through Piperlime.com, they provide a label you can just print up. It is a worthy cause. At work, we did a program called "Sharing the Warmth" that collected kids coats. This is very similar, instead for shoes. They collect both adult and kid shoes. They even mail you a tax deductible receipt in a few weeks. So I'll be seeing that soon enough before tax season. So clean out your closets and donate to a good cause!
Saturday, December 27
Thursday, December 25
Christmas Morning.
We got up around 6 am to start up the gift opening festivities.
It was good morning with the kids... and Ben. We got Marq on of those gaming chairs so as you can see we put a small Christmas Tree on top of the box. Our big tree has a little matching friend now. Ben also has ornaments for a Green Bay tree and a Star Wars tree...(also mini ones, btw) I think everyone got some great goodies and gifts this year. Toys, games, and more Green Bay stuff, how can you ask for anything more? Mommy got some Dallas Cowboys stuff too.
Merry Christmas to all and have a safe New Year!
Homemade Gifts
We tried this craft from Sallie's blog. Marq helped me make these. I gave them out as gifts for co-workers and neighbors. I got a lot of great comments on them too. Thanks for the idea!
Christmas at Grandma's House
We went to mom's house Christmas afternoon. Of course, we had some good eats with Chef Allen on site. Marq and Liam also got to exchange gifts with mom and Beej. Here are a few photos from mom's house.
Monday, December 22
Liam's 2nd Birthday
Crazy Liam playing with his new hat.
Liam playing with some of his new presents.
Liam celebrated his 2nd birthday. We had a little party for him at home. It was fun and he had a little help from Kuya to open his presents. We got him a Handy Manny Birthday Cake. He got a kick out of it. Of course, he got more Little Einsteins toys and some clothes. We also got him a Paul Frank Chair. It is adorable. It is a perfect addition to his monkey collection.
Saturday, December 20
Another Dinner Favorite!
I guess working for a Pepsico branch, I should advertise some of these recipes. Rice-A-Roni is a Pepsico Brand, btw. This is one of our favorites. I just not make it with celery. Ben is not a big fan of them. It takes about 30 mins. to make. It is actually being featured on our company website this month. I us these rice mixes quite a bit for a fast dinner. With Liam I sometimes have to add regular Jasmine rice with the mix, to dilute with flavors. I usually only do this with the Spanish or Teriyaki Rice. I only add about 1/4 cup of rice and 1/2 cup of water to the mix. Just a little hint for those with little ones who are not big on that extra spice.
Turkey & Wild Rice Risotto -
Ingredients:
3/4 pound ground turkey
1-2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 package (4.3 ounces) RICE-A-RONI® Long Grain & Wild Rice
1 can (10 ¾ ounces) condensed cream of mushroom soup
1-1/2 cups fresh mushroom slices (when in a bind, use canned)
1 cup thinly sliced celery
1/2 cup chopped red bell pepper
Preparation Steps:
In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.
Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.
Check out the site.
http://www.ricearoni.com/
They have tons of recipes that can stretch your budget for dinners at home.
Turkey & Wild Rice Risotto -
Ingredients:
3/4 pound ground turkey
1-2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 package (4.3 ounces) RICE-A-RONI® Long Grain & Wild Rice
1 can (10 ¾ ounces) condensed cream of mushroom soup
1-1/2 cups fresh mushroom slices (when in a bind, use canned)
1 cup thinly sliced celery
1/2 cup chopped red bell pepper
Preparation Steps:
In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.
Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.
Check out the site.
http://www.ricearoni.com/
They have tons of recipes that can stretch your budget for dinners at home.
Sunday, December 14
Marq's Christmas Concert
Marq is on the right hand side 2nd row. 5th from the end. Alto Sax.
Marq had his 1st concert with his class last week. It was all the 6th grad classes combined. Sorry no video. I'll post it once I get myself together. This is just going to be a crazy end of the year. He did really well. I just wished I took more photos. I was trying to play photographer and cameraman at the same time. Ben was chasing Liam all over the Balcony.
Outback Steakhouse's Alice Springs Chicken Recipe
This marinated chicken breast is covered with honey mustard and bacon. The entree is baked until the cheese on top is all melted and dippy. From Top Secret Recipes. Prep and Cook times are guesses and do not include the 3-4 hours for the marinading.
My husband makes this recipe for us. This is yummy and simple according to Ben. This is one of his "special dinners." We all love this even Liam. He serves this with Garlic mash potatoes.
SERVES 4 (change servings and units)
Ingredients :
4 skinless chicken breasts
1/2 cup fat-free mayonnaise
1/2 cup honey
8 slices turkey bacon
salt
ground black pepper
2 tablespoons Dijon Mustard
2 teaspoons white vinegar
1 tablespoon butter
2 cups shredded reduced-fat colby-monterey jack cheese
paprika
2 cups sliced mushrooms (10-12 mushrooms)
2 teaspoons minced fresh parsley
Directions :
1) Combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
2) Add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
3) Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.
4) When chicken has marinated, preheat barbecue grill to high heat.
5) As barbecue preheats, prepare turkey bacon by frying it in a skillet over medium heat until done. Remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. The bacon can sit here until it is time to assemble the dish.
6) Spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. Sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. Preheat oven to 375°F.
7) As chicken grills, prepare mushrooms by heating up a medium skillet over medium/high heat. Add 1 tablespoon of butter to the pan. When the butter has melted, add the mushrooms along with a little salt and pepper. saute the mushrooms for 10-15 minutes or until the become cooked through and light brown. If the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.
8) When chicken is cooked, transfer the chicken breast fillets to a large baking dish. Slather the top surface of each breast with a generous portion of the honey mustard sauce. Stack two slices of bacon, crosswise, on top of each breast.
9) Quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. Carefully pour about 1/2 cup of the Colby/Monterrey Jack cheese blend over each of the chicken breasts.
10) Bake chicken in the preheated oven for 7 to 12 minutes or until cheese is melted.
11) Sprinkle each with about 1/2 teaspoon of fresh minced parsley.
12) Serve with addition honey mustard sauce on the side.
My husband makes this recipe for us. This is yummy and simple according to Ben. This is one of his "special dinners." We all love this even Liam. He serves this with Garlic mash potatoes.
SERVES 4 (change servings and units)
Ingredients :
4 skinless chicken breasts
1/2 cup fat-free mayonnaise
1/2 cup honey
8 slices turkey bacon
salt
ground black pepper
2 tablespoons Dijon Mustard
2 teaspoons white vinegar
1 tablespoon butter
2 cups shredded reduced-fat colby-monterey jack cheese
paprika
2 cups sliced mushrooms (10-12 mushrooms)
2 teaspoons minced fresh parsley
Directions :
1) Combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
2) Add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
3) Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.
4) When chicken has marinated, preheat barbecue grill to high heat.
5) As barbecue preheats, prepare turkey bacon by frying it in a skillet over medium heat until done. Remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. The bacon can sit here until it is time to assemble the dish.
6) Spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. Sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. Preheat oven to 375°F.
7) As chicken grills, prepare mushrooms by heating up a medium skillet over medium/high heat. Add 1 tablespoon of butter to the pan. When the butter has melted, add the mushrooms along with a little salt and pepper. saute the mushrooms for 10-15 minutes or until the become cooked through and light brown. If the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.
8) When chicken is cooked, transfer the chicken breast fillets to a large baking dish. Slather the top surface of each breast with a generous portion of the honey mustard sauce. Stack two slices of bacon, crosswise, on top of each breast.
9) Quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. Carefully pour about 1/2 cup of the Colby/Monterrey Jack cheese blend over each of the chicken breasts.
10) Bake chicken in the preheated oven for 7 to 12 minutes or until cheese is melted.
11) Sprinkle each with about 1/2 teaspoon of fresh minced parsley.
12) Serve with addition honey mustard sauce on the side.
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