mini me

poor luke is struggling with the thought of getting on an airplane next week. i saw a lot of the old me in him this evening--some some freak outs, only negative thoughts filling his brain, rolling around, pounding his head on the ground, not able to tell me what was wrong BUT i saw some of the new me in him as well--letting me hold him, talking to me once i gave him an opening for discussion of his worries, giggles when he started to feel better. 

i want luke to feel safe. he can feel worried/anxious and still be safe. i am here to protect him and guide him. i want to guide him to be an "okay" anxious kid. 

we had excellent discussion. i am proud of both of us. he will not be me. scratch that. he can be me. i am an amazing woman and he will be an amazing man some day. i just don't want him to have to struggle as much as i have. 

i'm okay with a mini-me as long as the mini me has the best parts of me :D

sick?

oh dear me. am i truly sick?
it has been a pretty long week--not because of work or home stuff to do but because of ME.  my own brain wears me out.

i have felt every illness you can feel this week--stomach stuff, headache, small fever (real?), tight chest,  snotty nose, itchy ears, etc. etc. etc.

i think that i am anxious and have a cold. i think combine those two and you have ME in a small ball of mess. add to it a kid who's had a fever for three days and another kid who is worked up over flying and there is a bunch more of ME. anxiety ball over here.

thank goodness for josh.

i have been trying to communicate to him my high level of anxiety when i can feel it--not that i have always been able to identify it. when i have communicated it, no matter how gruffly, he has offered a hug (okay--demanded it since i don't give it freely) because he knows i need positive touch. he has given me enough space with enough love and touch. he's understood that i am not trying to be mean but that damn fight or flight kicks in and i get panicky.

breathe breathe breathe

changes

original recipe below. my changes...... 

no cabbage or pea pods 

i could only find fettuccine  

i added: hot spicy sesame oil, soy sauce, fish sauce a TINY dash of oyster sauce to the broth. and HALF broth/half stock. 

mmmmmmmmm

trying something new :)

Ingredients

3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry
8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods ( snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
Directions

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.

Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

Recipe courtesy Rachael Ray

BIG weekend

schedule was....

friday:
josh hockey

saturday:
jack soccer
luke hockey x 2
errands
luke hockey x2
dinner out
home LATE
spring forward

sunday:
luke hockey x3
craig's cruisers with the mites team
grocery shopping
(skipped my soccer game)
(josh went by himself to his double header)

crazy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
last big weekend for the mites--luke had 9 goals!!!! 2 games he had a hat trick. won 2 of the 7. 9 goals over the weekend of his career total of 12. he was on fire! wahooooo lukers!

darn time change...

at approximately 8:45 pm....
"Lukers, you better start getting yourself ready for bed"
"But Mom, I haven't had dinner YET!!"
....... by this time on a "normal" night, both boys would have been reading and having snack.....

OOPS smile emoticon Crazy weekend schedule and spring forward may have thrown us off a tad wink emoticon

jack's ideal person

based on questions jack has been asked by his teacher during his honor's project......

Jack's Okay  Person Recipe:

(I don’t believe there is a perfect person anywhere in this galaxy)

#1 accept who you are

#2 accept who others are

#3 we,not I

#4 understand that you can be good at some things,but not all

#5 kind

#6 fast when they need to be

#7  only good at some sports not all

#8 when they beat someone at something they say nice things

(less important)

#9 gatorade lover

#10 michigan fan

#11 boy or girl

#12 silly

#13 lover of potatoes(baked)

mmmmmmmmmmmm

Rice Krispy Chicken:

chicken breasts

Butter

Salt/pepper

Dried Herbs (optional)

dip chicken in butter, coat with rice krispies, salt and pepper and drizzle with leftover butter (MMMMMMMMM) bake. 350 until done and kirspies are golden. Did I mention MMMMMMMMMMMMM

hot crash potatoes

i use red skins
a cup to smash them
no cheese and fresh herbs

Ingredients
12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper
Directions
In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.

Preheat the oven to 475F.

Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Variations:

Place 1/4 pat of butter on top of each smashed potato before baking.

Top each smashed potato with grated Cheddar before baking.

2012 Ree Drummond, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/crash-hot-potatoes-recipe.html?oc=linkback

menu for week

sunday: meatball subs for me and salmon for jack/josh
monday: chicken patty sandwiches, fruit
tuesday: chicken with white wine mushroom sauce, mashed potatoes, beans
wednesday: rice krispy chicken, hot crash potatoes, roasted aparagus
thursday: asian noodle bowls
friday: steaks, baked potatoes and green beans
saturday and sunday: hockey craziness

meatballs

Meatball Subs

• Yield: Serves 4 (serving size: 1 sandwich)

• Hands-on: 29 Minutes

• Total: 29 Minutes

Ingredients

• 1/3 cup panko (Japanese breadcrumbs)

• 1/4 teaspoon salt

• 1/4 teaspoon crushed red pepper

• 12 ounces ground sirloin (90% lean)

• 3 garlic cloves, minced

• 1 large egg

• Cooking spray

• 2 yellow bell peppers, halved and seeded

• 1 1/3 cups lower-sodium marinara sauce

• 3/4 cup sliced onion

• 4 (2-ounce) hoagie sandwich buns

• 2 ounces fresh mozzarella cheese, thinly sliced

• Thinly sliced basil (optional)

Preparation
InformationAmount per serving

• Calories: 423
 
• Fat: 16g
 
• Saturated fat: 6.2g
 
• Monounsaturated fat: 5.6g
 
• Polyunsaturated fat: 1.7g
 
• Protein: 25.7g
• Carbohydrate: 44.3g
 
• Fiber: 4.8g
 
• Cholesterol: 100m

These meaty, saucy, two-napkin sandwiches are destined for heavy dinnertime rotation.

Cooking Light SEPTEMBER 2013

1. Preheat broiler to high.

2. Combine first 6 ingredients in a bowl; mix gently. Working with damp hands, gently shape beef mixture into 16 meatballs. Arrange meatballs in a single layer on a heavy-duty baking sheet coated with cooking spray, leaving 6 inches of open space on one end. Place bell pepper halves, skin sides up, on open space on pan. Broil 6 inches from heat for 7 minutes, turning meatballs once. Remove pan from oven. Place peppers in a small paper bag; fold to close tightly. Let stand for 10 minutes. Remove peppers from bag. Peel and slice into 1/4-inch-thick strips.

3. Bring marinara sauce to a simmer in a large skillet over medium-low heat; add meatballs, tossing to coat. Keep warm.

4. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add onion slices; cook 4 minutes on each side or until charred. Remove onion from pan.

5. Coat insides of buns with cooking spray, and broil 2 minutes or until toasted. Top each bun with 4 meatballs and 1/3 cup sauce. Divide peppers, onions, and cheese evenly among sandwiches; broil sandwiches 2 minutes or until bubbly and browned. Garnish with basil, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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chicken--amazing chicken--chicken

making this again :D

Chicken with Garlic White Wine Sauce.... SO TASTY 　 I substituted fresh basil for the parlsey.

Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g  Ingredients:

8 chicken tenderloins, 16 oz total

2 tsp butter

2 tsp olive oil

1/4 cup all purpose flour* (use rice flour if gluten free)

3-4 cloves garlic, minced

12 oz sliced mushrooms

1/4 cup white wine

1/3 cup fat free chicken broth

salt and fresh pepper to taste

1/4 cup chopped fresh parsley

Directions:  Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.  Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven. Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

noodle bowl

trying something new :)

Ingredients

3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry
8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods ( snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
Directions

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.

Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

Recipe courtesy Rachael Ray

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/noodle-bowls-recipe.print.html#?oc=linkback