Easy Slow Cooker Vegetarian Vegetable Soup

We've had a ton of rain here in Massachusetts with lots of flooding. The photo above is the retention basin behind our fence. I've never seen it so full of water. Thank God our house sits up on a hill, and our basement is dry.
Our next door neighbors aren't as fortunate. That's a huge puddle of water extending from the shed to the deck. That seems to be the story all over New England. I hope the rain stops soon.

Now for my recipe. I love vegetarian vegetable soup, especially on a rainy day like today.

This recipe uses a combination of frozen, fresh and canned vegetables, which limits the amount of time spent in the kitchen cutting up vegetables.

Since it doesn't contain meat, I add three different kinds of beans, as well as couscous, to increase the amount of protein.

Ingredients:

• 1 onion, chopped
  
• 1 can pinto beans
• 1 can red kidney beans
  
• 1 cup frozen Lima beans
• 16. oz. pkg. frozen ranch-style vegetables
• 2 small zucchini squash, sliced
  
• 1 can diced Italian-style tomatoes
• 2 qt. vegetable broth
• salt, pepper and garlic powder to taste
• 1 cup couscous
• nonstick cooking spray

Directions:

1. Spray the crock pot with nonstick cooking spray.
2. Add the vegetable broth and diced tomatoes, including the liquid, to the crock pot.
3. Add the rest of the vegetables and spices; cook on high for 5 hours.
4. Five minutes before serving, add the couscous.

Healthy Tip: Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins. When combined with beans, both provide virtually fat-free high quality protein.

Enjoy!




Product Review: Hamilton Beach 6-Quart Programmable Slow Cooker
 
Our crock pot needed replacing. Before buying a new one, I decided to do some research online. Crock pots have certainly come a long way in the past six years! I ended up buying the Hamilton Beach 6-Quart Programmable Slow Cooker. This one has 3 different cooking modes. I love the fact that you can program it, so that it automatically goes to the warm setting when the food is done. Best of all, if you're taking it to a potluck dinner, the handy clips mean it won't spill in the car or on you. It also comes with a clip-on spoon. I also like that it has a thermometer probe for meat, as well as power interrupt protection

The Golden Rule

Do to others as you would have them do to you.  Luke 6:31

I can't count the number of times this verse has been the topic of conversation in our home lately.
 
Raising a teenager often comes with time spent consoling feelings hurt by friends.  These hurt feelings may occur through broken plans, thoughtless words spoken, or being excluded from activities.

I have come to know that occurrences like these are tools God can use to train us up in His righteousness, if we are responsive to them.  There have been many times in my life where I have been hurt, mistreated or felt used.  While it's understandable to want to be comforted during these times, it's important to see the lesson from God in it.  

As an adult, I have learned that God allows me to feel the pain of hurt for a reason; it doesn't feel good to be treated that way.  Therefore, when dealing with others, I need to be careful not to treat them in the same manner.  When I am tempted to do this, I often catch myself, because I am quickly reminded of the pain I felt when it happened to me.  This principle is summed up in Luke 6:31.  If we know how it feels to be mistreated, we shouldn't treat others in the same manner. My daughter is now understanding this valuable lesson, too.

 
I'm linking this post with Charlotte and Ginger's Spiritual Sundays. Please visit their blog for some great spiritual food!

Thanks for stopping by!

Easter Side Dishes

These side dishes go well with the baked ham recipe I posted on Tuesday. For dessert, how about this White Chocolate Cheesecake with Mandarin Orange Topping?

Orange Glazed Asparagus

Ingredients:

• 1-2 lb. fresh asparagus, trimmed
• 1/2 cup orange marmalade
• 2 tsp. cider vinegar
• 1/4 teaspoon ground cinnamon
• 1/8 tsp. ground ginger

Directions:

1. In a large covered sauce pan, steam the asparagus for 5 minutes or until crisp-tender. Drain and cover to keep warm.
2. In another saucepan, bring the marmalade, vinegar, cinnamon and ginger to a boil over medium heat. Reduce heat, and simmer, uncovered, until the glaze begins to thicken (about r 2-4 minutes.)
3. Pour the glaze over the asparagus before serving.

Scalloped Potatoes

Ingredients:

• 2 cup 1% milk
• 4 tsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. nutmeg
• non-stick cooking spray
• 4-6 large potatoes
• 1/2 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 2-3 slices turkey bacon, cooked and crumbled

Directions:

1. Preheat oven to 350ºF.
2. In a small saucepan combine the milk, cornstarch, nutmeg, salt and pepper using a wire whisk. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.
3. Lightly spray the sides of a casserole dish with non-stick cooking spray. Peel potatoes and slice very thin. Layer the potatoes and chopped onion in the casserole dish. Repeat the layers. Pour the sauce over potato mixture.
4. Sprinkle with Parmesan cheese and crumbled turkey bacon.
5. Cover and back for 40 minutes. Uncover and bake 15 minutes more or until potatoes are tender.

Enjoy!

Thanks to Michael Lee, of Designs by Gollum, for hosting Foodie Friday. Be sure to visit Michael's blog for more tasty recipes.

Baked Ham

Easter is right around the corner, so I thought I'd post my baked ham recipe. Check back on Foodie Friday for recipes for side dishes to go with the ham.

Ingredients:

• 1 cured ham (12-14 lb.)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 cup (packed) light brown sugar
• 1 teaspoon dry mustard
• 1 can ginger ale

Directions:

1. Preheat the oven to 325ºF.
2. Combine 1/2 of the can of ginger ale and the rest of the glaze ingredients together in a small bowl until well blended.
3. Remove the ham skin with a sharp knife. Trim the fat to a thickness of 1/4 inch and score by making long vertical and horizontal cuts. Place the ham, fat side up, on a rack in a shallow roasting pan. Add the remaining 1/2 can of ginger ale to the bottom of the pan. Cover the pan with aluminum and bake for 30 minutes. Remove from the oven and remove the foil. Spoon 1/2 of the glaze over the top of the ham. Return to the oven; bake 30 minutes. Spoon remaining glaze over the ham. Bake about 1 hour, basting occasionally with pan juices.
   
4. Raise the oven heat to 425ºF. and bake for an additional 15 minutes, to brown the top of the ham. Remove from the oven and let rest for about 15 minutes before carving.

Enjoy!

Thanks to Lisa of Blessed with Grace for hosting Tempt My Tummy Tuesdays, and Cole of All the Small Stuff for hosting Tuesdays at the Table. Be sure to visit their blogs, where you'll find links to some tasty recipes!

Easy Caribbean Shrimp & Arugula Salad

Have you seen those Margaritaville seafood selections in the freezer section of the grocery store? Up until now, I hadn't tried them, as they are a bit pricey. However, this week, they were $2.00 off at our local grocery store, so I thought I'd try one. I made up this recipe using the Island Lime Shrimp variety. It was delicious!

I think this salad would taste even better served with a pitcher of Fruity Sangria Punch out on our tropical deck this summer. As you can probably tell by my train of thought, I am focused on the warm temperatures of summer. This is because today's temperature is in the 70's here in New England, with more of the same expected for tomorrow.

Ingredients:

• 1 pkg. Margaritaville Island Lime Shrimp
• 1 pkg. baby arugula mix
• 1 medium orange, peeled and sectioned
  
• 1 cup seedless red grapes
  
• 1/4 cup Almond Accents Honey Roasted Almonds
  

Directions:

1. Cook the Margaritaville Island Lime Shrimp in a sauté pan according to the package directions.
2. When shrimp is done, remove from heat. Add baby arugula mix, orange sections, and grapes; mix well.
   
3. Transfer to serving plates and sprinkle with almonds.

Healthy Tip: Arugula is rich in phytonutrients, which may reduce the risk of breast, stomach and colon cancers. Also, one cup delivers 5% of the RDA for vitamin C and 3% of the RDA for calcium. It's naturally low in calories; one serving has approximately 5 calories.

You can find the recipe for Fruity Sangria here. Scroll to the bottom of the page, and you'll see it.

Enjoy!

Thanks to Michael Lee, of Designs by Gollum, for hosting Foodie Friday. Be sure to visit Michael's blog for more tasty recipes.

Bistro Cornice

This bistro cornice is another DIY sewing project by Jan.

Supplies:

• decorator fabric
• fleece
• purchased trim or contrast fabric and filler cord
• lining fabric - I used blackout lining
• quilter's grid pellon
• 1 x 4 pine board
• ruler and scissors, or rotary cutter and ruler
• thread
• pins
• iron
• hook and loop tape (optional)
• tools for installation
• L-Brackets for mounting
• staple gun

Directions:

1. Measure the outside width of your window. Your finished window treatment should be at least 3 inches wider than this length, to allow for mounting with L-brackets. You may want even more. This treatment is mounted on a board. I used a 1 x 4. It is lined with fleece to give it a padded look.
2. I used a pellon product called quilter’s grid. I bought enough to make a full-sized pattern. You could also use a long craft paper, but the grids make it really easy to get the pattern straight and square. I drew the finished pattern without seam allowances first and hung it up on the window, so I could see just how long I wanted the finished treatment. Then I went back and added returns, seam allowances and enough to go over the top board (3 ½ inches in this case). You don't need to add a seam allowance at the bottom if you are using a welting. With this pellon pattern, you can place it on the fabric and get the most pleasing placement of the fabric's pattern. Be sure that you keep the fabric's pattern running straight along the top of the treatment. Also, if you are making more than one treatment, make sure both are the same along the top. I made sure the center was the same on both of mine, since the windows were different sizes. It makes a much more pleasing room.
3. Cut the decorator fabric according to the pattern. Now cut the fleece the same way.
4. You will need a lining fabric. I used blackout lining so no light could be seen through it. Cut out the lining fabric just like the other two. Now you will need to cut a facing out of the decorator fabric. Use the bottom edge of the pattern and make it about 4 inches by the width of the pattern.
5. Lay the decorator fabric face down on a large surface. Put the fleece on top of that and pin or baste. You will need to keep an eye on this through the rest of the project and make sure it is always smooth. If you are using a welting, pin it to the bottom edge. Sew the welting to the fabric/fleece section.
6. On the lining fabric, place the facing right side up. Turn under 1/2 inch, along the top and press. Use fusible web to attach it to the lining on the upper straight edge. Pin or baste the lower edges together.
7. Now pin the fabric/fleece section to the lining section, right sides together. Sew along the bottom and sides. Turn and press. I serged the top edge together. It was a little thick for the serger, so I zigzagged it first and then ran it through the serger.
8. You will have to cut your board to the width of your window plus whatever extra you decided. I actually mounted the L-brackets to the wall and the top board at this point. It was easier to mark the holes for the screws without all the fabric on the board. Cut legs out of a 1x4 a couple of inches shorter than your finished length top to bottom. Screw the legs to the top board.
9. Wrap the top board in lining fabric in decorator fabric. Put the staples on the top of the upper board. This way, you won't see them when you look up under the cornice.
10. Measure and mark pilot holes in the mounting board with a pencil and drill. Attach the two L-brackets to the underside of the mounting board at each end. Measure, mark and drill pilot holes on the wall or window frame and mount the cornice., then use a small pushpin to hold the sides of the fabric to the wall.

Thanks for stopping by!

Tracey Mallett’s 6-Minute Quick Blast Method Total Body Calorie Burn

Awhile back, I ordered Tracey Mallett’s 6-Minute Quick Blast Method Total Body Calorie Burn, after chatting with Tracy on the message board at familycorner.com, where she moderates a fitness forum. The DVD was around $10.00 on amazon.com.

Soon after it arrived, and my daughter and I tried it out and really enjoyed it. The next day, every muscle in our bodies indicated that it was an effective workout.

In addition to it being a fun workout, what I like about this exercise DVD is that it works the entire body in a minimal amount of time by combining 6-minute segments of aerobic/toning intervals, yoga, Pilates and ab toning. Tracy provides excellent cuing, and the short segments and varied exercises are motivating and effective. The three aerobics/toning portions burn fat as they sculpt your entire body. Each of the next four intervals uses a different body-sculpting technique. The first is yoga, then Pilates, then yoga/Pilates and the last is an all-ab-toning section. You can do the entire tape or combine several of the six-minute segments in a combination that suits your schedule for the day.

The DVD requires the use of 3 to 5 lb. dumbbells, which you can inexpensively purchase at any sporting goods or department store.

I was so excited about this DVD that I ordered two more of Tracey’s, the 6-Minute Quick Blast Method Total Body Fat Burner and Renew You Cardio Fusion. Tracey’s DVD’s are the perfect solution for those of us that have hectic schedules and want to fit exercise into our busy lives.

Tracey also has a website, www.traceymallett.com, where she shares great fitness tips and nutrition advice. You can also sign up for her newsletter. She will definitely motivate you to get in shape and adopt a healthy lifestyle.

Thanks for stopping by!

DIY Day: Spring Floral Swag

One thing I appreciate living here in New England is the change of seasons. Of course, the most welcome change of season is the one from winter to spring!

This spring floral swag is the perfect project to chase away those winter blues! It was so easy to make and was really an inexpensive project. The spring silk floral stems were on sale at at our local Michael’s Crafts. I also used a discount store coupon I had clipped from a magazine to buy the ribbon.

Materials:

• 3 assorted silk spring floral bushes in coordinating colors
• 1 silk forsythia bush
• grass filler
• floral wire
• 3 yards of wired ribbon

Tools:

• wire cutters
• scissors

Directions:

1. Assemble the materials and shape the floral bushes to the desired fullness.
   
2. Layer the bushes, starting with the forsythia and grass filler stems.
   
3. Add the fuller, shorter floral bushes to the front, paying careful attention to the shape and placement of the flowers.
4. When you are pleased with the look of the swag, secure the stem end of the bushes together tightly with floral wire.
5. Make a full bow using the wired ribbon. Begin by making a loop with the ribbon, leaving the tail the desired length. The larger the starting loop, the bigger the bow will be. Continue making loops, twisting the ribbon in the center, so that the right side is always facing upward. Be sure to make the loops uniform in size. Tightly secure the center of the bow with a long piece of floral wire, so you’ll have enough to secure the bow to the swag. Fan out the loops, gently tugging on them until the bow looks full.
   
6. Secure the bow to the top of the swag with the excess wire on it. Cut the tails of the bow at an angle with scissors to give it a finished look.
   
7. Hang your swag and enjoy!

Thanks for stopping by!

Foodie Friday: Easy & Healthy Lasagna

If you love lasagna but are trying to eat healthy, this recipe is for you. It has about 1/3 the fat and calories of traditional lasagna recipes.

Ingredients:

• 1 pkg. whole wheat lasagna noodles
• 1 lb. ground turkey
• 1 large jar spaghetti sauce
• 1 8-oz. container whole milk ricotta cheese
• 1 8-0z. container low fat cottage cheese
• 1 egg
• 1 pkg. Sargento Reduced Fat 4 Cheese Italian
  
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
  
• 2 cloves garlic, crushed
• nonstick cooking spray
• salt and pepper to taste
  

Directions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to the package directions; drain and allow to cool.
3. Brown onions, garlic and ground turkey in a large pot; drain. Salt and pepper to taste; stir in spaghetti sauce.
4. In a medium bowl, whisk the egg. Combine with cottage and ricotta cheeses. Add a few shakes of salt and pepper.
5. Spray a large, rectangular pan with nonstick cooking spray. Using a ladle, cover the bottom of the pan with the sauce mixture.
   
6. Add a layer of lasagna noodles in vertical rows, overlapping the end of the noodle over the edge of the pan.
   
7. Add a layer of sauce mixture.
8. Drop spoonfuls of the ricotta/cottage cheese mixture on top of the sauce, then sprinkle with Parmesan and shredded 4 cheese Italian.
   
9. Turn the edges of the overlapped lasagna noodle into the pan.
10. Arrange another layer of lasagna noodles horizontally, overlapping the end of the noodle over the edge of the pan. (This "weaving" will prevent the filling from falling out of the edges when the lasagna is cut.)
11. Repeat steps 7-9. Finish with a layer of sauce and the cheeses.
12. Spray the underside of a piece aluminum foil with nonstick spray and cover lasagna; bake for 35 minutes. Remove foil and bake for an additional 10 minutes.
13. Allow lasagna to rest for at least 10 minutes before cutting.

Enjoy!

Thanks to Michael Lee, of Designs by Gollum, for hosting Foodie Friday. Be sure to visit Michael's blog for more tasty recipes.

Tablescape Thursday: Sunday Dinner

Welcome to another Tablescape Thursday, hosted by Susan, of Between Naps on the Porch. Be sure to visit Susan's blog, to see her beautiful tablescape this week and to find links to others.







We had company over for dinner after church last Sunday, so it was the perfect excuse to play with my dishes and create this tablescape.


I started with an ivory and gold damask tablecloth and spring floral damask napkins. Both are from T.J. Maxx. I added J.G. Meakin Goldenaire ivory and gold dinner plates, and Imperial China Seville blue floral salad bowls and bread plates. I have the full set of these dishes, which were given to me by my mother several years ago. We used them on Thanksgiving when I was growing up. I used to enjoy setting the table for Thanksgiving dinner when I was a teenager.

Here are the salt and pepper shakers...

the coffee service...

and the butter dish.

I think candlelight always makes a tablescape look elegant.

The directions for the spring living floral arrangement are below.

Thanks for stopping by!