Fall Shoot

Big thanks to my friends for putting up with me today. You guys were AWESOME. thanks for sharing your special day with me and allowing me to photograph you both. What an honor.

Got a chance to meet up with some good friends today. Photographed them before the arrival of their 2nd child. We had a lot of laughs and it was nice to photograph adults. But I need to learn to tell them what to do more. I'm so used to following kids and snapping when I can

Here's a sneak peek of some (promise S...I will get you the disc asap!)

M and S are so cute together.....and S is just adorable pregnant. I was jealous. We stayed out til the sun started setting and then it just got too chilly. Most actions are PioneerWoman or AMP or CoffeeShop Actions. :)

SOOC

It's FALL

Finally it's cool enough to bake.  I've been  baking pies and sauces and wonderful dishes.  I just love fall and the coolness in the air.  I'll be back soon with more menus and recipes.  Sorry I took a break for awhile.  School and life just got in the way.  Rest assured I am still cooking and baking.  How about all of you?

More photos

I've been getting asked a lot to take pictures. I love to do it. I have a hard time however charging for my time. I'm not a "pro" but am fairly decent I think at this. I just recently found an awesome tutorial site and got into the nitty gritty on my camera. I changed parameters and also messed with the custom settings. The changes are just amazing. Today's pictures are from a photo shoot a my favorite do-not-go-to park at night. :) I seriously watched at least one drug transaction while there. I am only going to go when MrK can go to protect me from now on.

We had a great time though and it only took a little bit of time. It's amazing how quickly shooting can go!

Welcome back old friend?

All Grown Up- 2nd Grade

Sophmore Year!

This blog annoys me in some fashion. :) It sits there waiting for my attention (a bit like frontierville ) and then I come here and get bogged down with photo headers that are outdated, etc. I'm going to try and be a better blogger. It's not a public blog (meaning if you don't know the address- you aren't coming here anyway). So I am wondering why I even bother. Except I like talking to myself :)  We are having an easy slide into the school year. 


My schedule the last year has been grueling. This year, I am at school 2 days a week. I am taking Physics 2, Physics lab, Plant Physiology, Plant Lab and Stats. Not a bad schedule. I had Organic Chem 2 and Physics 1, Physics Lab this summer and got straight A's. So school is going well.

My oldest is in her 2nd year of High school...we had the opportunity to go see the football game last week. It's so astounding to me that she got this old. I swear we agreed she would not. And it truly went by in a blink of an eye. She has a boyfriend and a good group of friends and we appear extraneous at times I think.

My middle guy is in his 2nd year of Middle school....and is growing his hair out. He looks so cute. He's been composing music lately and is pretty darn good at it.
My youngest is starting 2nd grade- so all three are in their 2nd year of school this year..kind of neat.  Life is just flying by in a blink of an eye.  I'm trying to keep my eyes wide open so I don't miss anything!

-Fee

7th Grade!

It's been a long while

But I had the opportunity to take head shots for a good friend. Thanks to Val for a quickie photo shoot. We were literally outside a party place and snapped them while we both had time. :)

I also am so grateful to her because it forced me out of my comfort zone...and I was able to finally learn how to convert to Black and White properly. I also am using some new actions that I got for free. Enjoy!

Giada's Pasta and squash with goat cheese

enough said.  I know I've been neglectful of my little blog here...too many interests - not enough time with school full time.  I am still following my menus and things are going great.  I've just discovered Giada and highly recommend her recipes.  They are available at Food Network's website.  And are from her Giada at Home series.  The pizza is a hit...the kids adore it and it's so much cheaper than  buying it from a pizza place.  Finally- the kids love homemade cookies so I've been baking lots of Oatmeal Raisin (which are to die for)..and Chocolate chip.  More from me in a bit  :)

Another Photo Shoot

Went to see my bestest friend and her kids. It was so nice to get away and I didn't have to bribe them all too much. SOOC...I didn't have much time to shoot these pics let alone edit them..maybe I'll mess with them this week. In fact I think I will..I can burn them and mail them to you sweets...with the other cds I owe ya :)

Perfect Cinnamon Rolls

Or as we call them here...Fee's Cinnamon rolls.  :)  I got the recipe ages ago before I had kids.  (My oldest is 14 so that's a long time ago).  They taste just like cinnabon and they heat up wonderfully.  Perfect for these snowy days. 

Back then there was no internet so I had to write the recipe down...I had to recreate parts of the recipe I missed..and did...and here is our end result..which the kids love.


Fee's Cinnamon Rolls
1/2 c lukewarm water
2 pkg dry yeast
2 TBSP sugar
1 (3oz) not instant vanilla pudding
2 c milk (i use skim)
1/2 c oil
2 lg eggs
8 c flour
1 tsp salt
3 TBSP cinnamon
1 c brown sugar

Frosting:
2 oz cream cheese, softened
2 TBSP butter or margarine, softened
1 1/3 c powdered sugar
1/2 tsp vanilla
1 tbsp milk

Combine cream cheese and butter and vanilla with mixer. Whisk in sugar and milk til smooth. Put on warm rolls.
ROLLS:

Mix flour, salt in a bowl and whisk it (you can do this instead of sifting!). Set aside (i put this in a large bowl). In a smaller bowl, dissolve water, yeast and sugar and add pudding...and milk, oil and eggs.....throw it all into the flour bowl and mix til a ball forms. Let rise about 1 hour.
Roll out and put cinnamon and brown sugar on rectangle..the thinner the dough, the more layers and flakier it will be. Roll up lengthwise and then cut into generous rolls...place on baking sheet and bake for 15 min til brown and gooey..frost- cool off and then put in ziplocs and freeze. Can be reheated in micro for fast, warm gooey meal ;)

Fee

Peggy's White Enchiladas

This is a great recipe.  Easy to make up early.  I made mine up today at 8am.  I have class from 1-4 so this leaves the recipe complete and easy for my mom to throw in the oven for everyone else.  I've doctored it a bit for my needs.  So feel free to doctor it yourself too!

I'm not keeping up on the blog as much as I'd like.  The problem is that I am in Cell Bio, Organic Chem II and Plant Diversity.  So my time is limited.  I apologize in advance.  I did finish the workout for the 30 day challenge and the next day started the 6 week challenge for the EA Active MORE workouts.  I like this one b/c it covers abs and most importantly we stretch before and after...so much easier to exercise this way.  I'm still doing 4 days working out and 3 days of rest and it's working well.  I don't how many lbs I am down since I hid the scale , but I am losing inches and things are firming up. 

Enjoy the recipe- My son took all the pics.  Not bad for a teen.  ;)

Peggy's White Enchiladas
12 or more wheat tortillas (or whole grain) or white
8 oz of low fat sour cream
1 can low fat cream of chicken soup
a can of skim milk
monterey jack cheese- shredded- 1 pkg
1 can diced green chilis
4-5 chicken breasts, cooked and shredded
adobo seasoning
green onions

Take the sour cream and soup and mix in a saucepan.  Add in milk and heat over LOW heat until it's warmed up and semi-thick.  Put to the side.    Take the chicken.  I cook mine in a DRY frying pan (no oil/butter, etc) and just brown it...then pull it out and use a food chopper to shred.  Once shredded add back to frying pan and season with adobo and add in green chilis.  Also add in at all the cheese except about 1/2 cup of it.  Heat it through and then put to side.  Coat the tortilla with the sauce and put about a spoonful in or so..roll up and place seam side down in 13x9 in pan that has sauce on bottom for coating.  Once done...cover top with sauce and cheese and green onions.  That's it...bake at 350 for about 10-15 min til bubbly.  Serve with beans.

YUM.  I will add photos later....I'm late to meet someone now.

Fee

Dolly's Tostada Bowls

A girl's best friend- Adobo by Goya.  I never knew of this clever little spice til I started learning cooking from Dolly and Sarena (my best friend and her sister- another dear friend).  Sarena introduced me to Adobo in her Beef Stew recipe (which is fantastic).  But this little spice I now use in my mexican cooking and never use the taco seasoning packets that fill my pantry.  It's better for us too, as I can control how much spice I add and how much sodium is in the dish.

To make these delish bowls....here are the ingredients:

Tostada Bowls:

4-5 chicken breasts- boneless, skinless

Adobo seasoning

shredded taco cheese

low fat sour cream

tostada shells

avocado

taco sauce

shredded lettuce- I take lettuce and use my chopper on it

beans- both black and pinto- MUST rinse with water

tomato and onion- chopped

This recipe is easy peasy.  I've modified it from Dolly's making it a bit more healthy.  This is a major request here in our house and my kids' friends come over to eat it too!  Take the chicken breasts and brown in a frying pan..with NO other butter or oil.  You don't need it.  When they are almost done..remove from pan and let cool.  Then shred.  Either with a fork or I use my Food Chopper from Pampered Chef (and no I do not sell it  ).  I return the chicken to the pan to cook through and then add in adobo to taste.  I season it about three times around the pan usually.

I take the beans and rinse them.  Depending on my mood I sometimes throw them in the frying pan to heat through with the meat.  You have to rinse them otherwise it makes the meat gray and gross.

I layer in a bowl:  Tostada shell..Dolly taught me to crush it...so it's easier to eat..we love it that way!

then meat, beans, and top with shredded lettuce, avocado, cheese, taco sauce and sour cream.  That's it.  Very delish.  All of these recipes freeze great too!

Goush Goush

This is the easiest recipe on the planet.  I learned of this when living with a friend as a college student.  It's hearty and filling and was good for poor college students to live off of.  I hate vegetables but I ate this with relish.  I'm no longer in touch with the friend but the recipe sure stuck. In ALL of my recipes when I mention pasta I use only wheat or whole grain pasta.  The trick to using this is to not tell the kids.  The taste truly is not that different.  The other trick is to boil it longer than you would for regular al dente pasta!










Goush Goush
3 cans vegetarian vegetable soup
2 cans tomato soup
1 can diced, new potatoes
1 can lima beans
1/2 can corn (or 1 can succotash and you can eliminate corn/lima beans)
1/2 box wheat or whole grain elbow noodles
1 lb ground beef (or turkey)
Take a large pot and put in the ground beef.  Brown it and then drain (I even rinse sometimes) to get rid of the grease.  I tend to use 80/20 ground chuck or beef.  Put the beef back in the pot and heat through.  At the time time, boil the noodles and drain.  Throw in all the cans of items and then put in the noodles.  Heat through and serve with a nice hearty bread. 

Be sure and tell me how you like this!

February Menu

EA Active

I do not work for any of the people, places you are hearing about.  I just believe in them fully.  EA Active was a gift from my kids for xmas.  I wanted a workout game that would cause me to sweat and actually work muscles.  Wii Fit is great for my kids..but it was too choppy for me.  So my children researched and found this little game from EA Active.  I love it.  I highly recommend it to anyone wanting to work out.  I will tell you that when I first lost my 60 lbs I did very *little* working out.  We maintained for a year but then when I went back to wanting to lose more weight- nothing happened.  I'm finding I need to workout about 4 days a week and my body still hasn't caught up with the "I'm trying to lose" mode yet.  We are doing it the right way- slowly.  I have also heard good things about the Biggest Loser DVDs.  Post your fave workout routines in the comments.  But no matter what- GET MOVING.  :)  I'm happy to say I made it almost through the 30 day challenge and will be moving to the More EA Active workouts to throw in abs.  I will be doing their six week challenge.  Who wants to do it with me? 
Losing weight was so nice.  And I went down 5 sizes from a size 30/32 and outgrowing those to an 18/20 and hoping to keep going downward.  I do eat.  I eat MORE now than I ever did..remember that...I am not just blowing smoke...I eat well and good meals.  I eat 3 meals and 3 snacks.  I average about 1500 calories a day.  And I am not hungry.  Nor do I miss the crap I ate before.  So it can be done.  If *I* could get up and get moving- you all can too.

Buy EA Active Today!

Facts:
-You can set up your workout on the days that are convenient to you- 4 days working out and 3 days of rest.
-You can set up the insensity.  I did low and it beat my behind!
-You can use it withOUT the balance board.  So you don't have to invest a ton of money.  You *will* need the resistance band and the leg strap.
-You can workout with a friend.

Cathy's Mashed Potatoes

I got this from my cousin..she is a wizard in the kitchen....I beg her constantly to do a magazine.  Since she won't I'll share the recipe here with all of you!  Maybe I can sneak a picture of her next time too  :)

Cathy's Mashed Potatoes

5 lbs of yukon gold potoates, peeled and cut
8 oz of low fat cream cheese
8 oz of low fat sour cream.

Boil the potatoes til tender.  Then mix in the cream cheese and sour cream...as much needed to taste and then mash.  I do about 15 lbs at a time.  This mixture keeps for 4-6 weeks in the fridge.  I just put some in a dish and heat in the oven or microwave as our menu calls for it. 

I love them because there is no butter in them and they are delicious. 

I will be posting a month view of my menu.  And then will start posting the recipes on Feb 1st.  Still trying to figure out how to do a calendar for it  :)

Tried an Ellie Kreiger recipe-Pork Piccata

I'm a huge fan of EK.  Her cookbooks saved my life when we started our healthy lifestyle two years ago.  I was complaining that there was no good food that was low fat and trying to tune into my episode of Paula Deen or someone and it taped Ellie Krieger instead.  :)  Great for us since we now get to sample her wonderful food.  I highly recommend either of her two cookbooks.  I have not really found one recipe we didn't like yet.

She recommends a spinach recipe and also mashed potatoes.  I'll share my mashed potatoes in a separate post and also spinach.  You can buy Ellie Krieger's cookbooks at Amazon.  I will share the general idea of the recipe but you need the cookbooks as I extensively use them in my menu. 

Pork Piccata   (paraphrased here by me :)
1/4 c flour
s& fresh pepper
1 1/4 lb pork tenderloin
3 cloves garlic, minced
1 c dry white wine
1 c chicken broth (low fat, low sodium)
juice of one lemon
3 tbsp drained capers
spinach
mashed potatoes

Take:
1/4 c flour
salt and fresh pepper

Mix the above in a ziploc

Cut 1 1/4 lbs of pork tenderloin crosswise into round medallions
throw into bag and toss to coat.

Meanwhile get about 2 tbsp of olive oil heating in a skillet (not non-stick).  Brown the meat in two batches about 1-2 min each side.  Do not worry about cooking it all the way through. 

Remove from pan and immediately add in 3 cloved of minced garlic and the dry white wine.  Cook til the wine reduces by about 1/2.  Stir up the bits from the bottom of the frying pan.  Add in the broth and the lemon along with the capers and boil til it reduces slightly.  Add in the tenderloin again and cook til the tenderloin is cooked through.  I served it over mashed potatoes and with spinach I steamed in the microwave.  To season the spinach I only add in salt and pepper.  I use a microsteamer from Pampered Chef.

Pasta Pizil

I got this recipe from a friend's grandmother years and years ago.  It's become a staple around here.  I don't eat this anymore though.  Not too healthy for those trying to change their lives.  And that friend- we don't keep in touch anymore..but that's ok because I got the recipe out of it.

A few things you will learn about me.  I am sicilian so I don't measure...I just season to taste.  So bear with me.  I just shake some in.  Don't dump in a ton.  So a bit at a time.  Also I don't skimp.  If I say romano cheese- I mean the good stuff..the imported.  I do NOT use the green bottle of parmesan or the red bottle of romano- EVER.  I also do not have a lot of photos..nor do I have time to TAKE a lot.  I will try.  One of my big projects (as a "great Mom") was to compile our family recipes in three separate scrapbooks that I SCRAPPED for them.  (What was I thinking?) So I am slowly taking photos of the completed items and will share when I can find them.  But I don't want to keep you from the good stuff either    I am also no Ree from Pioneer Woman..she's truly amazing....ranch life, 4 kids and has time to take step by step photos of her recipes.  Ain't gonna happen here folks.  :)


Pasta Pizil
1- 15 oz can of tomato sauce
1 onion or 2 - chopped
1 lb of bacon- chopped or use scissors and cut
3 cans of peas - 15 oz is fine, do NOT drain
1/2 lb of elbow noodles cooked and drained.  I use wheat
basil, oregano and garlic
romano cheese
crusty bread

Take a large pot and put the chopped bacon and onion in it..start to brown it.  Do not use oil or butter..you do not need it.  Once it's cooked down- i drain the grease and rinse the bacon off in water.  I cook it until the bacon has cooked most of the fat off but before it's all brown and dried out.  It truly doesn't matter though.  Put the bacon back in pot and cook until hot again.  Then throw in the tomato sauce..heat that through and throw in the spices.  I also then put in the peas with the water.  I throw in a few handfuls of the romano cheese and heat through.  Serve with crusty italian bread.

Enjoy!  And make sure to post back here so I can see if you liked it.

Fee

More from Me

So today I am going to share a super simple recipe.  I will have to dig up the picture I have of it.  It's *not* healthy per se...although my philosophy is that everything in moderation.  (With exercise).  My kids love this.  Ok to be honest...2 out of three of my kids love it.  But my son hates *everything*.  Add to it a dye allergy and he is one tough cookie to feed. 

I will always try and give you a heads up if something isn't healthy but truly people..with BACON in it..do you doubt it's not healthy?    Starting in February I will try and figure out how to post a link to my calendar with my recipes for the month.  I have to give that some more thought.  But I write out a menu for two months at a time.  And then I follow it...we use up leftovers and don't thaw and waste foods.  In my house I cook for an army.  We have 7 people in our home.  3 kids, 4 adults and a dog.  I also make extra for my grandmother who is 95 and as feisty as ever.  I think I get that aspect of my personality from her.  So I make up a bit extra and then freeze and label it for her so she doesn't have to cook.

I will try and ask her opinions of things to post here..she's a scream!

Recipe to be posted above.

Make sure to get up and moving!

A new venture

It seems it's time....I get asked more often than not for recipes. And now that I am eating healthy and doing menus I thought that maybe, just maybe I can be of help to others. :) I was asking for names for this new blog and my favorite one was Fee'd Me from Kevin but of course it wouldn't work and was taken.

Notice the photo?  It's a bit like my life..it's cookies that I want..but won't eat...my xmas cookies to be honest.  I make them for the kids every year!  And notice the artwork haphazardly behind it?  And the camera bag?  So totally my life.  I'm a closet photographer trying to be a semi-pro...I love taking pictures.  So you'd think I'd have more of step by step stuff in my recipes..we may get there yet. 

In the last two years I lost 40 lbs, gained back only 10 of those and then this year decided it was time to get exercising.  I try and limit my calories to 1500-1800 a day and do pretty good with that.  But the most important thing is 6 small meals and exercise.  I did not have any surgery to lose that weight and only did it with good old fashioned healthy eating and hard work.  I have to stress I am NOT on a diet.  I will never diet.  That implies a yo-yo and I don't intend to beat myself up over my food choices.  I am doing a healthy lifestyle and that truly was an eye opener for me as an adult.  I don't have to diet.  I do however have to give my body good, healthy food and to do that I don't have to eat unhealthy things.

I'm a bit of a rebel.  I never use fat free anything.  I use low fat and I use it in moderation.  You may not agree with me..and that's fine.  I ask that you try my recipes and stick around.  I do not claim to be an expert...this is my journey.  And during this journey I will share my family recipes with you. 

So welcome to my little 'ol blog. I will be back to fix it up purdy and such. Thanks for reading!


Fee