HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 of 2018

GOOD MORNING sweet ladies.  I’m so happy September is here!  That means fall is right around the corner along with PUMPKIN SPICE EVERYTHING! 😀 I hope you had a great weekend and are having a great holiday too!

Ours is quiet and we are getting some honey do’s done before we call our time here over.  Hubby replaced the hardware (wheels and guides) on the sliding screen door and I cleaned out the tracks with a toothbrush – the dust and dirt from the wind beats the door all up.  We watched the NASCAR races, did some pool time and binge watched some Jack Ryan on AMAZON too.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – We’re still running in the triple digits, but we leave here in 2 weeks so I can handle anything at this point. 😀 It’s supposed to be a gym day, but with being a holiday we’re just doing pool time and avoiding the crowds at the gym so I’m wearing a swimsuit and cover up.

ON THE BREAKFAST PLATE – A banana and green tea with some honey nut cheerios

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

  • Fall is almost here and it’s my favorite season
  • It’s almost comfort food season full of soups, stews, cinnamon and spice 😀

FAVORITE PHOTO FROM THE CAMERA – From our trip to San Diego last week.  I’m working on a post for the rest of the pictures. We fit a lot into just a few days, so it is taking me a while to get them all edited.

INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing, sheets and towels
  • LIVING AREAS… nothing, I did a deep clean yesterday
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… some recipe updating and future post planning
  • PROJECTS… Christmas cards
  • APPOINTMENTS… nothing much this week
  • TO DO… lunch with friends

I’M READING -Nothing this week but I need to get organized

WHAT IS ON THE DVR OR LIST TO WATCH – The fall schedule starts soon so we have just been watching some Netflix, Hulu and Amazon

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 PORK CHOPS with ROASTED APPLES & BRUSSELS SPROUTS

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

PINEAPPLE CASHEW CHICKEN

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

GRILLED HULI HULI CHICKEN & SALAD

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 VENETIAN CHICKEN & RICE

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

LEMON CHICKEN PAILLARD & SALAD with HONEY BUTTERMILK DRESSING

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

 CHICKEN IN OREGANO CREAM SAUCE with PARMESAN MASHED POTATOES

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HONEY RANCH BBQ PORK CHOPS

HONEY RANCH BBQ PORK CHOPS
PORK CHOPS
4 THICK bone-in pork chops
1 ounce Hidden Valley Ranch seasoning (I buy it by the bottle, but you can use the dip/salad dressing package)
2 tablespoons chopped parsley
1 batch BBQ sauce (recipe below)

  • Coat pork chops with ranch seasoning.
  • Add pork chops to a large ziplock bag.
  • Add sauce to the chops and coat well.
  • Seal bag and marinade at least an hour, but preferably over night, turning occasionally.
  • Drain marinade from pork chops.
  • Prepare grill.
  • Sear chops on hot grill, turning once.
  • Brush with reserved marinade, grilling 5-7 minutes until cooked through.

BBQ SAUCE
3/4 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce
1 teaspoon Mesquite liquid smoke
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
FRESH ground black pepper, to taste

  • Whisk together the ketchup, brown sugar, honey, liquid smoke, paprika, garlic powder and pepper. Reserve 1/4 cup.

SPICY ORANGE CHICKEN

SPICY ORANGE CHICKEN
8 bone in, skin on chicken thighs
FRESH ground sea salt and black pepper
8 ounce can orange juice concentrate
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons champagne vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoons Frank’s original hot sauce
2 green onions, sliced and diced for garnish

  • Preheat oven to 450°.
  • Generously season chicken pieces with salt and pepper.
  • Arrange chicken pieces skin side down on a baking sheet.
  • Bake 45 minutes or until golden and cooked through. Flip skin side up 2/3 of the way through.

 

  • In a medium sauce pan combine the orange juice concentrate, garlic, red pepper flakes, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce.
  • Bring to a simmer and cook 15-20 minutes until mixture thickens.
  • Pour sauce into large mixing bowl.
  • Remove chicken from oven and increase heat to broil.

 

  • Add chicken pieces to sauce, turning to coat well.
  • Drain fat from baking sheet.
  • Arrange chicken pieces and broil 1-2 minutes until bubbling and starting to brown.

COCOA MERINGUE KISSES

These will soften as time goes on so they are the best served FRESH for crisp bites.

COCOA MERINGUE KISSES
2/3 cup sugar
1/4 cup unsweetened cocoa powder
PINCH of salt
2 LARGE egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

  • Preheat oven to 300°.
  • Line heavy baking sheets with parchment paper and lightly spray with non-stick cooking spray.
  • Sift together 1/3 cup of the sugar, cocoa and salt into a small mixing bowl.
  • Beat egg whites, vanilla and cream of tartar in a chilled metal bowl with chilled beaters until soft peaks begin to form.
  • Add remaining sugar a tablespoon at a time until stiff peaks form.
  • Add cocoa mixture a tablespoon at a time, beating until meringue is stiff and glossy.
  • Drop or pipe meringue onto parchment paper 1 inch apart.
  • Bake 25 minutes for softer, chewy cookies. OR Bake 40 minutes for drier, crisper cookies.
  • Cool completely.
  • Sprinkle with powdered sugar.

NOTES:

  • For a fun little surprise you can press a single peanut butter, butterscoth or chocolate chip into the center of each meringue before baking.
  • To make these plain just omit the cocoa.

ALTERNATE BAKING METHOD

  • Preheat oven to 350°.
  • Place cookie sheets in oven.
  • Turn off oven and leave overnight.
  • Dust with powdered sugar.
  • Enjoy.

CAJUN CREOLE CHICKEN, RICE & BEANS

Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1  teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil

  • In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
  • Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
  • Heat avocado oil in a large skillet (preferably cast iron).
  • Brown chicken pieces on both sides until golden, about 5 minutes per side.
  • Place in slow cooker, skin side up.
  • Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!

**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.

SWEET & SOUR CHICKEN WINGS

SWEET & SOUR CHICKEN WINGS
1/3 cup Bragg’s liquid aminos
1/2 cup apple cider vinegar
1/2 cup QUALITY sweet honey
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
3 pounds chicken wing pieces
sesame seeds to garnish
2 green onions, sliced thin for garnish

  • Preheat oven to 475°.
  • In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
  • Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
  • Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
  • Transfer sauce to large mixing bowl.

 

  • Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
  • Bake 30-35 minutes until golden, crisp and cooked through.
  • Transfer wings to sauce bowl and drain fat from pan.
  • Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
  • Sprinkle with sesame seeds and green onions to serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2018

GOOD MORNING everyone.  It is a beautiful morning here!  I had a GREAT weekend and am looking forward to a WONDERFUL week.  I know many of you are preparing for your kiddos return to school and hope you’re able to have a bit of free time soon. On to this morning’s Happy Homemaker and Menu Plan Monday.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It will be triple digits again, but on the low end and the humidity is back down into the teens so it’s actually quite nice of an evening and especially in the mornings. 

The pool is really nice again too.  I have on black leggings with a favorite Pink Floyd t-shirt on my way to the gym and then the pool.

ON THE BREAKFAST PLATE – Green tea, peach yogurt and a banana

ON MY MIND/HEALTH UPDATE & PROJECTS

  • Menu Planning and trying to make it fit with what’s in the pantry and freezer as we wind down on our stay here is becoming a little more difficult, but cooking in general has become less of a challenge as I’ve adjusted to our new “normal” and lesser portion size. LOL, eating not so much though, but at least I’m alive to bitch about it! 😀
  • As I’m approaching a new milestone and the 3rd quarter since surgery I am a bit stronger, though I still tire quite easily, have not really regained my strength (though I’m trying – the gym and pool have really helped) and still have a LONG ways to go on getting my muscle tone back. The hardest part has been having so few clothes that fit and with winter approaching that will be my next challenge.  Summer was easy since I’ve lived in workout clothes and swimsuits.
  • I’m also still battling a “Port Site Infection”, a fairly rare, but yet not uncommon surgical suture site issue. If it is not one thing it is another it seems.  The doctor I saw here was really not much reassurance so I will see how it is when we get back north next month and see the new doctor my friend recommended.
  • I’m also wondering about when journalism as a whole became so backwards.  When I took journalism in college I was taught a lot about articles titles and what they convey, font size, etc… Hubby and I were reading the newspaper yesterday (yep a real one) and I saw an article title that made sense, but could have made more sense with more respect for a state, with no abbreviations AND in the same amount of space, but better spaced!  It’s like the proofreader and editor took the day off and the author took the easy way out without using their brain.

“Ore. hazelnut growers

expect bumper crop”

or it could have been:

Oregon growers expect

bumper hazelnut crop

 

FAVORITE PHOTO FROM THE CAMERA – we’ve had some amazing sunsets these past few weeks and they weren’t even smoke infused.

INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… clean
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and some holiday post planning
  • PROJECTS… still trying to get motivated to do the Christmas cards
  • APPOINTMENTS… quarterly blood work, gym
  • TO DO… not  sure yet

I’M READINGSummer Lake romance box set 4-6 by SJ McCoy

WHAT IS ON THE DVR OR WE RECENTLY WATCHED

  • TIN STAR – about a London detective that moves to the Canadian Rockies for a simpler life only to have it complicated by a BIG oil company moving into town and bringing all the organized crime and lifestyle with it or so it seemed until his undercover life comes back to haunt him and his family.
  • 11-22-63 – about a time traveler going back to change the events around the JFK assassination.
  • We also watched a great movie this past weekend. I’d never heard of it, but found it on Netflix and really enjoyed it, THE GUERNSEY LITERARY & POTATO PEEL PIE SOCIETY. The story is told in reflection but is centered around WWII and the island of Guernsey (part of the Channel Islands) in the English channel off the coast of Normandy. I just LOVE period stories about WWII.

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

SWEET & SOUR CHICKEN WINGS

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

PECAN CHICKEN with MAPLE CREAM SAUCE

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

STICKY SPICY ORANGE CHICKEN

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 CREOLE CHICKEN THIGHS with RICE&BEANS

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

SLOW COOKER SWEDISH MEATBALLS & NOODLES

CARAMEL APPLE SLAB PIE

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

 BOURBON CHICKEN & HERB BUTTERMILK BISCUITS

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PECAN CHICKEN with MAPLE CREAM GRAVY

PECAN CHICKEN with MAPLE CREAM GRAVY

CHICKEN
6 skinless, boneless chicken breasts or 2 pounds chicken tenders
1 cup buttermilk
Avocado oil or your favorite for frying or just plain old crisco
3/4 cup FINELY chopped or crushed pecan pieces
2 cups all purpose flour
2 tablespoons FRESH ground Himalayan pink salt
FRESH ground black pepper, to taste

  • Place chicken in large ziplock bag with buttermilk.
  • Chill for 8 hours.

 

  • Pour oil to a 1 inch depth in your favorite deep skillet, preferably cast iron.
  • Mix together the pecans, flour, salt and pepper.
  • Remove chicken from bag and discard marinade.
  • Dredge chicken in flour mixture, shaking off excess.
  • Fry chicken 6-7 minutes on each side until cooked through.
  • Drain on wire rack.
    Keep warm.

MAPLE CREAM SAUCE
4 slices thick bacon, diced
1 shallot, minced
3 tablespoons Wondra flour
1/2 cup PURE and QUALITY maple syrup
1/4 cup whole grain mustard (optional)
1/3 cup bourbon
2 cups heavy cream
FRESH ground sea salt and black pepper

  • Cook bacon until crisp.
  • Using a slotted spoon remove bacon to paper toweling to drain.
  • Add shallots to bacon grease and sauce 2 minutes or so until tender.
  • Add flour, stirring constantly until golden.
  • Add syrup, bourbon and mustard if using. Stir constantly until thickens.
  • Add cream, stirring constantly 5-7 minutes until desired consistency.
  • Fold in bacon.
  • Plate chicken
  • Serve with mashed potatoes.
  • Ladle sauce over chicken and potatoes.

SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM with HOUSE SEASONING

Meatloaf is really just an oversized meatball. So, why not make it a personal size so you can get more finished edges covered in delicious gravy?

Swedish Meat Loaves are spicy beef meatloaves smothered in a rich tasty gravy served over mashed potatoes with roasted carrots with Lingonberry jam on the side—in other words, Thanksgiving for the rest of the year.

SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM

2 Carrots, peeled and sliced into thick coins
3/4 pound Yukon potatoes, peeled and cubed
1/3 cup minced yellow onion
several sprigs Parsley, finely chopped
1 slice white bread
3 tablespoons + 1/4 cup milk
2/3 pound ground beef
1 teaspoon Nutmeg
1 teaspoon thyme
1 teaspoon white pepper
1 tablespoon flour
1 cup beef consomme
2 tablespoon Lingonberry Jam
1 tablespoon avocado oil
2 tablespoons butter
FRESH ground salt and pepper, taste

  • PREHEAT oven to 425° and adjust rack to upper position.
  • Toss carrots on a baking sheet with a drizzle of oil and a large pinch of salt and pepper.
  • Roast in oven for 15 minutes.
  • Add potatoes to a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to empty pot off heat.
  • Place bread and 3 tablespoons milk in a medium bowl. Break up bread with your hands until pasty.
  • Add in beef, 2 tablespoons minced onion, half the parsley, 1/2 teaspoon nutmeg, 1/2 teaspoon thyme, 1/2 teaspoon white pepper and salt to taste. Mix by hand gently until thoroughly mixed.
  • Shape mixture into two 1-inch-tall loaves.
  • Heat a drizzle of oil in a large pan over medium-high heat.
  • Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side.
  • Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place back in oven.
  • Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.
  • Melt 1 tablespoon butter in the same pan you browned the meatloaves in over medium heat.
  • Add remaining minced onion. Cook, sauteing, until soft, about 2 minutes.
  • Add flour and cook, stirring, until pasty, about 1 minute.
  • Slowly whisk in beef stock and 1/4 cup milk.
  • Bring to a simmer, then whisk until thickened, about 1 minute.
  • Season with salt, pepper, and a pinch of nutmeg to taste.
  • Add more water if too thick.
  • Place pot with potatoes over low heat.
  • Add 1/4 cup milk and 1 tablespoon butter mashing until smooth. Add more milk if too stiff.
    Season to taste with additional salt and pepper.
  • Plate potatoes and meatloaves.
  • Drizzle with gravy.
  • Add carrots and jam to the side.
  • Garnish with remaining parsley.

HOUSE SEASONING MIX

1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

  • Combine in a small bowl until well blended.
  • Store in an air tight container.

GREEK GAZPACHO PASTA SALAD

Gazpacho is Spanish in tradition, but with the addition of the Feta cheese I feel like it is more of a Greek and Spanish fusion. Hubby loves the Mediterranean flavors while I pass on it every time, but it’s a GREAT recipe for a BBQ or picnic.

GREEK GAZPACHO PASTA SALAD
1 pound rotini, prepared al dente and rinsed in cold water and drained

SAUCE
14 1/2 ounce can fire roasted tomatoes
1/4 cup FRESH basil leaves
1 tablespoon red wine vinegar
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup avocado oil (or olive if you prefer)

  • Process tomatoes, basil, garlic, red pepper flakes and red wine vinegar with a pinch of salt until smooth.
  • Drizzle with avocado oil and gently fold in.

VEGGIES
1 cucumber, halved, seeded, and chopped
1 red pepper, halved, seeded, and chopped
1 yellow pepper, halved, seeded, and chopped
1 small red onion, small diced
3/4 pound grape tomatoes, halved

ASSEMBLY

  • In a large mixing bowl gently toss veggies together.
  • Drizzle with sauce mixture and fold again.
  • Cover and let marinade for 15-30 minutes.

1/2 cup crumbled feta cheese
1 cup (or more) pitted black olives, sliced
3 green onions sliced thin
FRESH minced parsley for garnish

  • JUST before serving fold in olives, cheese and green onions.
  • Season to taste.
  • Garnish with parsley.

BRUSCHETTA AVOCADOS

BRUSCHETTA AVOCADOS – Luscious tomatoes, FRESH basil and red onion are tossed in a balsamic vinegar with a touch of garlic and avocado oil and then gently stuffed into avocado halves for a incredible summer dinner with no oven or stove to heat up the house. Adapted from Cafe Delites

2 ripe Roma tomatoes,finely chopped
2 tablespoons red onion, finely chopped
2 cloves minced garlic
scant tablespoon avocado oil
1 tablespoon white balsamic vinegar
FRESH ground salt and pepper, to taste
2 ripe avocados – peeled, seeded and halved
2 tablespoons balsamic REDUCTION – store bought or see recipe below
2 tablespoons FRESH chopped basil
1/4 cup grated Parmesan cheese

  • Combine tomatoes, onion, garlic, olive oil, white balsamic vinegar, salt and pepper in a bowl.
  • Toss well to evenly meld all of the flavors.
  • Arrange prepared avocado halves onto a plate.
  • Spoon the  filling into each avocado halve and drizzle with balsamic glaze.
  • Top with chopped FRESH basil and Parmesan cheese.
  • Serve immediately.

BALSAMIC REDUCTION (homemade)
1/2 cup balsamic vinegar
1 tablespoon PACKED light brown sugar (OPTIONAL)

  • Combine brown sugar sugar with vinegar in a small saucepan over high heat and bring to the boil.
  • Reduce heat to low; allow to simmer for about 5-8 minutes or until mixture has thickened and reduced to a glaze.

NOTE: If not using sugar, allow plain balsamic vinegar to reduce for 12-15 minutes on low heat.

 

HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2018

GOOD MORNING everyone. I can’t believe it’s Monday again already. We had a busy week and weekend too. We did lunch with some friends one day, dinner with some other friends one night, went to a BBQ, watched all the Nascar races as we approach the end of the season, did several days at the gym, and went to Pioneer Town for our anniversary that snuck up on us 😀

Pioneer Town really was a bit of a disappointment as it is no longer anywhere close to what you see on the Wikipedia page, but I’ll cover that in another post with my pictures. The NASCAR races were good and exciting though!

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – Still hot here.  This week will still be in the triple digits yet again, but with a bit cooler evenings and tolerable, and with only 4 weeks until we make our slow trek north and with every subsequent leg the weather will get cooler and cooler. 😀

ON THE BREAKFAST PLATE – Green tea of course with a banana and peach yogurt

ON MY MIND – When did we as a society allow insurance companies to make our medical decisions?  When I was a kid you went to the doctor, they did what was necessary, billed your insurance who paid R&C (reasonable and customary) and you paid the difference, usually 20% and everyone was happy.  Now, the insurance company can decide that what my doctor is referring me to and for is either unnecessary or too far away and that I have to do without or choose a “closer” provider.  And forget traveling!  They have literally told me not to travel if I am going to need any medical attention that cannot be covered by urgent care! WTH?

THINGS THAT ARE MAKING ME HAPPY – I am progressing in this recuperation! BUT, that said this experimenting with food still sucks.  I find myself going back time and again to the same old things that work, but that is such a SMALL list that it becomes quite boring day in and day out.

FAVORITE PHOTO FROM THE CAMERA – We had dinner with some of our oldest friends last Tuesday.  It was SOOOOOOOO good to see them!

The restaurant we went to was GREAT and we were early enough to get a PRIMO table in the bar which happened to be having an ALL night happy hour. So, 4 1/2 hours later with excellent drinks and appetizers we all but closed the place down and had a GREAT time in the process.  😀 

Our server/bartender was even kind enough to take several pictures.  And you know what?  We really haven’t changed all that much over the years!  We are all very glad though that our “younger” adventures (some were pretty wild!!!) took place before the internet and there is NO FOREVER proof that it even ever happened! 😀

We don’t get to see each other often, especially when we were back east, but now that we’re all on the same coast again we’re planning an adventure for hubby’s next birthday or maybe before.

The SURVIVING 4 of an original 10 😀

INSPIRATION


AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS & KITCHEN… pretty clean
  • YARD… nothing much, just a little weeding
  • BLOG… some recipe updating, future post planning and even some holiday post planning
  • PROJECTS… not much this week
  • APPOINTMENTS… a couple of follow ups and meeting my ‘cuz for happy hour 1 night
  • TO DO… gym and then still deciding, maybe the mountains one day to cool off.

I’M READING -Book #3 Summer Romance series by SJ Mccoy

WHAT IS ON THE DVR OR LIST TO WATCH – A couple of Garage Sale movies with Lori Loughlin and a Chesapeake Shores episode

WHAT’S IN THE CRAFT BASKET – still the Christmas cards.  I got the itch and got all the parts, but haven’t had the energy or inclination to go any further 🙁

WHERE I’VE BEEN SURFING ON THE NET – no where new this week.  I was busy and extremely tired this week so just didn’t get the urge to surf much.

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 CREOLE CHICKEN THIGHS & RICE

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

HONEY BBQ PORK CHOPS & SALAD

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

SPINACH & STRAWBERRY SALAD with POPPY SEED DRESSING

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 BOURBON CHICKEN and BISCUITS

PROTEIN SHAKE

SATURDAY

BACON & EGGS

PROTEIN DRINK

CHICKEN or TUNA SALAD

SLOW COOKER SWEDISH MEATBALLS & NOODLES

COCOA MERINGUE KISSES

SUNDAY

HAM & CHEESE OMELTTES

PROTEIN DRINK

CHICKEN or TUNA SALAD

 HULI HULI CHICKEN

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK