New Recipe

THURSDAY RECIPE DAY!
Because it is Lent and we are suppose to be cutting back on our calorie and food intake, I am sharing a simple and low calorie recipe today!

Cucumber-Dill Salad


Serves 4


1 seedless European cucumber, or 2 American cucumbers
3 tablespoons cider or white vinegar
1 tablespoon sugar
salt and freshly ground black pepper
1 small red onion, sliced and broken into rings
3 tablespoons finely chopped fresh dill


Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.

38 calories per serving: 1 G Protein, 0 G Fat, 10 G Carbohydrate; 5 MG Sodium; 0 MG Cholesterol

Tip of the day: If you have a child that loves cucumbers like mine, use seedless cucumbers for this recipe....you will thank me later.

Spoon Update and Recipe

I went on online to find replacement spoons for my set! I found some online, but the price for one spoon ranged from $12 to $30. (ONE SPOON!)
A whole new set from Costco might be cheaper. YIKES!

Appetizer

Ritz Crackers
Block of Mozzarella cheese (sliced)
Basil leaves(fresh)
Sliced tomato
olive oil
Italian seasoning

stack tomato and slice of cheese on cracker drip oil over the top, place basil leaf on top and add a little seasoning if desire.

Quick and easy for those last minute parties.

Tip of the day: Never over estimate the power of forgiveness.

Thursday Recipe and Update

Recipe today is a warm meaty casserole
Shipwreck casserole
Preheat oven at 350
1 onion cut up
3 raw potatoes peeled and cut into small cubes
1 lb. raw hamburger
salt and pepper to taste
1 1/2 Tbs. Worcestershire sauce
1 can kidney beans
1/4 c. raw rice
1 can tomato soup
1 c. hot water
1 Beef Bouillon cube
Mix ingredients together in casserole dish
Bake for 1 1/2 hours


The Caetano children are busy this week with school, basketball, gymnastics and dance. Terry returned home on Monday from Korea. It is always a struggle to keep routines when he returns. He will leave again on the 13th until March 2nd. My parents leave for Hawaii on the 1st of March for the whole month, Yikes! I might be calling some of you to babysit! Bathrooms are all finished. I bought wall decals for the bathroom, owls, mushrooms, birds, squirrel and hedgehog. Cute but really for the kids.

Tip of the day: This time of year it is a must to play outside when the sun is out because it disappears quickly and for long periods of time.

Chicken Dish

Forgot Thursday Recipe Day.

9X13" dish
4 chicken breasts- cut into cubes
Grated Swiss cheese
Can of cream of chicken soup
A box of Stove Top Stuffing

Cook stuffing according to directions.
Mix cubed chicken with cream of chicken soup.
Top with grated Swiss cheese.
Spread stuffing over top of cheese.
Bake at 375 for 45 minutes to 1 hour, check to make sure chicken is fully cooked.


Tip of the day: own at least one raincoat and an umbrella if you live in the NW.

Recipe

Thursdays are now recipe day.


Layered Mexican Casserole
8 oz. ground beef
1 (12oz.) can whole kernel corn, drained
1 (12oz.) jar chunky salsa
1 21/4 oz.) can sliced pitted ripe olives, drained
1 C. cream-style cottage cheese
8 oz. sour cream
5 C. tortilla chips
2 C. shredded cheddar cheese, divided
1/2 C. chopped tomato

Brown ground beef in large skillet; drain, Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives stir remaining olives into beef mixture. Combine cottage cheese and sour cream in bowl.

In 2-quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup cheddar cheese and half of cottage cheese mixture. Repeat layers; cover. Bake in 350 oven, 35 minutes. Line edges of casserole with remaining 1 cup ships; top with tomato, reserve 2 Tablespoons olives and remaining 1/2 cup cheddar cheese. Bake 10 minutes or until cheese is melted and chips are hot. Makes 4 to 6 servings.


I like to add cilantro to the dish when done cooking.


Tip of the day: When it is a snow day off school, have at least one activity planned.