Monday, March 28, 2011

Day #88 - Pecan Crusted Salmon

This salmon recipe is so simple and extremely quick! The potatoes took the longest to cook and that only took 25 minutes! I've never had salmon with any kind of "coating" so this was new for me. I usually like it grilled and plain with maybe some salt and pepper. But this was REALLY good - The pecans give it a little crunch and there's a slight hint of something sweet! It was fabulous!


2 Salmon Fillets (6 oz each)
2 Cups Milk
1 Cup Finely Chopped Pecans
1/2 Cup Flour
1/4 Cup Brown Sugar
2 tsp Salt
2 tsp Pepper
3 Tbsp EVOO


Cut salmon fillets in half so you have a total of four 3 oz portions. Place the salmon fillets in a large resealable plastic bag. Add milk, seal bag and turn to coat. Let stand for 10 minutes and then drain.

Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.

In a large skillet, brown salmon in oil over medium-high heat. Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees for 8 to 10 minutes or until fish flakes easily with a fork.

Nutrition Information (Approximately For a Single 3 oz Fillet):

Total Calories: 275 cal

Total Fat: 15 g

Total Carbs: 9.5 g

Total Protein: 22 g

We added some baby golden potatoes and steam broccoli to our meal which added about 110 calories, 0 g fat, 15 g carbs, and 4 g protein. It was a great dinner!

Sunday, March 27, 2011

Day #87 - Cabbage Rolls (Golubtsi)

A while back I asked my friends for some new dinner ideas and tonight's dinner was an idea my friend Lesley recommended. I have been looking online for a good recipe, but couldn't bring myself to just pick one and make it. This was actually about a month ago that I asked for dinner ideas - maybe longer.

After the idea of cabbage rolls was introduced, I went out and bought a head of cabbage thinking I would make them that same week. From this experience, I have learned that a head of cabbage (if properly stored) can last for over a month without going bad. The other day, she sent me a link to a recipe online - so I took it and ran with it. I had to assess the cabbage situation because I wasn't sure if I would need to run to the store - and lo and behold - the head of cabbage was still green and intact! I was amazed!

I made a few adjustments to this recipe to make it more "me" - but it turned out really good! I was skeptical about the girls liking it because of the cabbage - but they all loved it and had seconds!

The recipe is really easy - the only setback is that I didn't realize it had to bake in the oven for an hour after putting it all together - so we were in a bit of a time crunch to get dinner eaten before Jim had to take the girls to the ferry. But we made it and they scarfed some food down and they were on their way. Now I'm home alone - blogging and doing laundry so I don't have to go to work nekkid tomorrow.


1 Head of Cabbage
2 lbs Ground Turkey
1-1/2 Cups Cooked Brown Rice
1/2 Medium Onion, Finely Chopped
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried Parsley

1 Can Crushed Tomatoes (I ran mine through the food processor to make a puree)
1 Can Tomato Sauce (8 oz)
2 Tbsp Ketchup
1 Onion Chopped
1-1/2 Cups Plain Low-Fat Yogurt
2 Cups Water


Core the cabbage leaving it whole. Boil in a large pot of water until the leaves separate easily. Drain leaves and let them cool while you prepare the filling.

Combine the meat, rice, onion (1/2 medium onion), salt, pepper and parsley. Place about 1/3 cup of the meat mixture onto each cabbage leaf. Fold edges over and roll up. Place in a 9 x 13 baking dish. Continue until you use up the hamburger mixture and cabbage leaves.

Saute chopped onion in a little EVOO until translucent. Add crushed tomatoes, tomato sauce, ketchup and water. Mix well and bring to a boil. Add about 1/3 of a cup of the sauce to the plain yogurt to temper it and then add the sour cream mixture to the sauce. Pour the sauce over the cabbage rolls.

Bake at 350 degrees for an hour or so.

Nutrition Information (Approximately For One Cabbage Roll & 1/4 Cup Sauce)

Total Calories: 149 cal

Total Fat: 5.62 g

Total Carbs: 9.76 g

Total Protein: 12.33 g

What Do You Do With 5 Lbs of Fresh Strawberries?

Strawberries are on sale at Albertons this week - 1 lb cartons 2/$5 - or - a 5 lb carton for $7.99. If it were just Jim, Kayla and myself, I would have gone with the smaller 1 lb cartons - but since we have Jim's girls - I splurged and went for the big carton.

We all slept in pretty late this morning - so I decided to make "brunch" for everyone to enjoy when they woke up. This is what I did with 5 pounds of fresh, yummy strawberries:

Strawberry Belgian Waffles

Strawberry Pop Tarts (homemade)

Jim is a big pastry snob - and he LOVED these homemade pop tarts.

Day #86 - Tacos

I know - I'm way behind on my dinner blogging. I feel completely horrible and even more horrible that I can't remember what exactly we had every night. I apologize for being so lazy with the blogging - I promise daily posts this next week WITH recipes and nutrition information (if available)! There are about 10 posts below to get you all caught up on the latest happenings in the Brown Kitchen - ENJOY!

My parents invited us over for dinner and games tonight. We had some really good tacos followed by pumpkin pie that Jim made!

Day #85 - Arby's

Because of one reason or another, we haven't had Jim's girls at our house in over a month. So we decided to go and get them this weekend. Jim picked me up from work around 6:00 and we headed to the ferry - only to learn that the ferries were running about an hour behind. We usually wait until we get the girls and either eat out with them or wait until we get home to eat . But, given the hour wait we had ahead of us, instead of waiting for them and eating at 9:00, we ran to Arby's and grabbed some dinner while we waited. Shame on us - I know.

Day #84 - Manicotti

We were supposed to have salmon for dinner tonight - so I was completely in shock when I walked in and smelled garlic, basil, parsley, tomatoes....all the ingredients commonly found in Italian food dishes. And I was even more shocked to see that Jim had taken it upon himself to improvise with dinner and made Manicotti! It was probably the best manicotti I have ever had - it was perfect in every way!

Day #83 - Hamburgers on the Grill

It was beautiful out today - so Jim busted out the grill and made some fabulous hamburgers! Dinner tonight has really made the anticipation for summer greater! I can't wait for more blue skies and sunny days!

Day #82 - Olive Garden

Today, I ended up having Kayla with me at work for half of the day. She had a doctor's appointment with an Ear, Nose & Throat specialized who just happens to be in the medical tower at the hospital. Jim also had a job interview in Seattle - so he dropped Kayla off on his way to the interview and she got to spend the afternoon with me. We found out from her doctor's appointment that she needs to have her tonsils and adenoids removed. We're hoping this will help decrease the occurrence of ear infections and also her heavy breathing / snoring. Unfortunately - she will be spending the entire week of Spring Break recovering from this procedure. Poor girl.

Jim's interview went well and now we just get to play the waiting game. On his way to pick us up - he suggested we go to Olive Garden since we all had a really hectic and kind of stressful day. So we did - and it was just as great as always.

Day #81 - BBQ Chicken

Jim made this amazing BBQ chicken with homemade BBQ sauce. It was so good and even better in my salad for lunch the next day.



Day #80 - Leftovers

We had a bunch of leftovers in the fridge tonight - so we decided to make the most of it and used what we already had on hand. It worked out pretty well - and the dishes were minimal. That's my kind of cooking!

Day #79 - Shake 'N Bake

We picked up Kayla from spending the weekend at her dad's tonight. One of her favorites for dinner is Shake 'N Bake chicken with mashed potatoes and corn. So we made her favorite as a "welcome home" meal.

Day #78 - Arby's

Today Jim and I spent the day cleaning the house from top to bottom. It was a lot of work. When it came time for dinner, we both looked at each other, completely exhausted. Not wanting to mess up our perfectly clean kitchen - we decided we deserved to eat out tonight. So we did - and it was good.

Have you ever had the French Dip from Arby's? It's actually quite FABULOUS and the sandwich alone is only 500 calories (and very filling). Take off the cheese and it's 445 calories. Not bad for eating out!

Day #77 - Questionable

I've recently come up with a way to remind myself what we had for dinner each day because if I can't get around to blogging about it right away, I have a tendency to forget. I normally have my menu planner to go off of - but this day, we strayed from the menu for some reason and I can't remember what we ended up eating. How sad is that?

Anyway - it was probably something good. If I remember down the road, I will update this post. I guess I now have more motivation to stay caught up so this doesn't happen again. Poop!

Day #76 - Turkey Kielbasa

Happy St. Patrick's Day!

Sometimes I'm a bit of a chicken when it comes to trying new foods. I was really tempted to try and put together corned beef tonight for dinner - but my nerves got the best of me and we resorted to turkey Kielbasa with Sauerkraut - which was just as delicious and enjoyable.

Wednesday, March 16, 2011

Day #75 - Oven Fried Chicken

A long time ago, we had this oven fried chicken while we were visiting Jim's parents. It was this recipe that made me want to buy the cookbook the recipe came from. It's a really easy and healthy way to give chicken that crunchy exterior you get with fried chicken, but without all the grease and artery clogging nastiness. Have I mentioned that I love having a husband who can cook???


1 Box Melba Toast, Broken Into Large Pieces
1/4 Cup Vegetable Oil
2 Large Eggs
1 Tbsp Dijon mustard
1 tsp Dried Thyme
1/2 tsp Dried Oregano
1/4 tsp Garlic Powder
1/4 tsp Cayenne Pepper
2 lbs Boneless, Skinless Chicken Breasts
Salt & Pepper


Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with foil, and place a large wire rack on top.

Process the Melba toast in a food processor into large pieces. Toss the crumbs with the oil and spread in a shallow dish. Whisk the eggs, mustard, thyme, oregano, garlic powder, and cayenne together in a separate shallow dish.

Pat the chicken dry with a paper towel, then season with salt and pepper. Working with one piece of chicken at a time, dip it into the egg mixture, then coat with the Melba crumbs. Press on the crumbs to make sure they adhere. Lay the breaded chicken on the wire rack.

Bake until the center of the chicken registers 160 degrees, about 25 minutes. Serve and enjoy!

Nutritional Information (Approximately for 6 oz of Chicken):

Total Calories: 224 cal

Total Fat: 2.5 g

Total Carbs: 17 g

Total Protein: 34 g

Enjoy! I'm about to hit the elliptical while we watch Survivor! I'm glad Russell is gone!!!

Day #74 - Chicken Noodle Soup

Jim was feeling ambitious when we were making our menu for the next couple of weeks. Tonight, he made chicken noodle soup from scratch - chicken broth and all. It was REALLY good and tasted even better when I took some leftover soup for lunch today. There was a TON left, so I'm going to try freezing it - we'll see how that goes.

Chicken Broth:


1 Fryer Chicken
10 Cups Water
1 Large Onion, Sliced
1 Large Carrot, Sliced
1 Celery Rib, Sliced
1 Clove Garlic, Minced
1 Bay Leaf
1 tsp Dried Thyme
1 tsp Salt
1/4 tsp Pepper


In a large soup kettle or dutch oven, combine all ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45 to 60 minutes or until the meat is tender. Skim the surface as foam arises.

Remove the chicken and set aside until cool enough to handle. Remove and discard the skin and bones. Chop the chicken and set aside.

Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. Refrigerate broth for 8 hours or overnight. Remove fat from the surface.

Chicken Noodle Soup:


10 Cups Chicken Broth
2 Large Carrots, Sliced
2 Celery Ribs, Sliced
1 Large Onion, Chopped
2 Cups Egg Noodles
Cubed Chicken
1 Cup Frozen Peas (optional)
1/2 Cup Frozen Cut Beans (optional)


Place broth in a large saucepan or Dutch oven. Add sliced carrots, celery and onion. Bring to a boil. Reduce heat, cover and simmer for 10 minutes until the vegetables are tender. Add egg noodles and chicken. Bring to a boil. Reduce heat, cover and simmer for 6 minutes. Stir in frozen peas and cut beans (if using). Cook for 2 to 4 minutes or until beans and noodles are tender.

Nutritional Information (Approximately for 2 Cups of Soup):

Total Calories: 225 cal

Total Fat: 7 g

Total Carbs: 16 g

Total Protein: 18 g

Monday, March 14, 2011

Day #72 and #73 - Homemade Lasagna

When I was growing up, I used to really look forward to Sunday evenings. We usually had a really nice dinner, like one of those meals that is usually reserved for special occasions. We didn't have dessert very often - but if we did, it was usually on Sundays while we were all sitting down to watch the Sunday night movie that was one TV. I'm probably the only one who remembers those movies, but it was something I always looked forward to.

Anyway - I have decided that I want to set aside one night a week to create these kinds of memories for Kayla. I just need to pick a night.

Anyway - Sunday night, we had all the fixings for Lasagna that's what we made and it was SO dang good. We had leftovers for dinner tonight!

Our fabulous dinner was washed down with these AMAZING chocolate fudge brownings topped with chocolate ganache and some vanilla ice cream.

Lasagna Ingredients:

Chunky Tomato Sauce:

2 Tbsp Olive Oil
1 Onion, Minced
1 lb Extra Lean Ground Beef
1 tsp Salt
6 Cloves of Garlic, Minced
28 oz Crushed Tomatoes
28 oz Diced Tomatoes
1/4 tsp Dried Oregano
1/8 tsp Red Pepper Flakes

Sauce Directions:

In a large saucepan, heat 1 Tbsp oil in a large saucepan over medium heat, until shimmering. Add the onion and 1 tsp salt and cook until softened, about 5 minutes. Add the garlic and cook until fragrant. Stir in the tomatoes with the juice, oregano and red pepper flakes. Simmer until the sauce is slightly thickened, about 15 minutes. Season with salt and pepper.

In a separate pan, heat 1 Tbsp of olive oil over medium heat. Add ground beef and cook, stirring to break up the clumps, until no longer pink. Add meat mixture to tomato mixture and cook about 5 minutes.


15 oz Ricotta Cheese
1-1/4 Cups Parmesan Cheese, Grated
1/4 tsp Dried Basil
1 Large Egg, Lightly Beaten
1/2 tsp Salt
1/2 tsp Pepper
6 Cups Tomato Sauce (See Recipe Above)
12 No Boil Lasagna Noodles
4 Cups Skim Milk Mozzarella, Shredded


Adjust the oven rack to the middle position and heat the oven to 375 degrees.

Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt and pepper until well combined.

Spread 1/4 Cup of the tomato sauce over the bottom of a 9 x 13 baking dish. Place 3 noodles on top of the sauce and drop 3 Tbsp of the ricotta mixture down the center of each noodle, then spread it to an even thickness. Sprinkle evenly with 1 cup of the mozzarella. Spoon 1-1/2 cups of the tomato sauce evenly over the cheese. Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top. Spread the remaining 1-1/4 cup sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan. Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes. Let cool for 10 minutes before serving.

Sunday, March 13, 2011

Day #71 - BBQ Ribs

My parents invited us over for dinner tonight. We ate some good food and worked on our Christmas cards (these were supposed to be for last year, but we didn't get them done in time to get them out - don't hate). Anyway - we had some yummy BBQ ribs with baked potatoes and Caesar salad. It was REALLY good - dinner always tastes better when someone else makes it.

Day #70 - Pizza Hut

I know we just had pizza the other night - but we had many reasons to celebrate this Friday - so we caved and went to Pizza Hut for dinner. It's Jim's all-time favorite place to eat - something about childhood memories or something like that. The funny thing is - we had to wait almost an hour for our pizza because the waiter gave the first pizza to the wrong table. So they had to make another one. As a result - we got our meal for free. It can't get any better than that!

Thursday, March 10, 2011

Day #69 - Leftovers

Tonight is the last night we will be spending with our house guest. So we thought it would be the perfect evening to clean out the fridge and have leftovers. There were a TON of leftovers from this weeks dinners - I think between the four of us, we pretty much cleaned out the fridge. It was pretty nice! I'm looking forward to life being normal again.

Day #68 - Pizza

We were going to make homemade pizza tonight - Jim even had some homemade dough made for the crust. Then I realized - we didn't have any sauce, cheese or veggies for the pizza. So instead of buying all those ingredients, we decided it was the same price and much easier to grab a pizza from Papa Murphy's. So that's what we did - and it was fabulous!

Day #67 - Boston Baked Cod

I have always been a little hesitant about buying fish. I stick to the ones I know and trust - usually salmon and halibut. But when I saw these awesome looking cod fillets at Costco - I couldn't resist and bought a bag. Jim's chef skills are really being put to the test this week with new recipes. The cod was cooked perfectly and tasted great!


2 slices high-quality sandwich bread, such as Pepperidge Farm, quartered
1 tablespoon minced fresh parsley leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Baked Cod:
5 tablespoons unsalted butter, melted
1 medium shallot, minced
1 small clove garlic, minced very fine
1 1/2 tablespoons lemon juice
1 tablespoon minced fresh parsley leaves
Salt and ground black pepper
2 skinless cod fillets (each about 1 pound), cut in half crosswise


To make the topping: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.

Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.

Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4 to 5 minutes.Toss together the bread crumbs, parsley, salt, and pepper in a small bowl; set aside.

To make the cod: Increase the oven setting to broil. Melt the butter in a small skillet over medium-high heat until the foaming has subsided. Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute. Remove the pan from the heat, add the lemon juice, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and swirl to incorporate. Remove the pan from the heat and set aside.

Season the cod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over. Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes. Baste the fish with the pan drippings and top with the bread crumbs. Continue broiling until the crumbs are golden brown, about 1 minute. Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy). Serve immediately.

Day #66 - Bruschetta Chicken

I'm starting to get used to the idea of having a "stay-at-home-husband" these days. I have come home to a wonderful home-cooked meal every day this week. It's been so nice - I'm not sure I want him to go back to work.

Tonight - we had Bruschetta Chicken served over whole wheat linguine noodles and steamed green beans. It was a pretty fabulous dinner - my husband is the BEST!


1/2 Cup Flour
2 Eggs, Lightly Beaten
2 Boneless, Skinless Chicken Breasts
1/4 Cup Grated Parmesan Cheese
1/4 Cup Dry Bread Crumbs
1 Tbsp Melted Butter
2 Large Tomatoes, Seeded & Chopped
3 Tbsp Minced Fresh Basil
2 Garlic Cloves, Minced
1 Tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper


Cut chicken breasts in half and pound flat.

Place flour eggs in separate shallow bowls. Combine the Parmesan cheese, bread crumbs and butter and place in another shallow dish. Dip chicken in flour, then in eggs and finally in the bread crumb mix, turning to coat. Place in a greased 9 x 13 baking dish.

Loosely cover the baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover and bake an additional 5 to 1 minutes longer until the top is browned.

While chicken is baking - in a bowl, combine the remaining ingredients. Spoon over the chicken and return to the oven for 3 to 5 minutes or until tomato mixture is heated through. Serve over warm noodles (optional).

Nutritional Information (Approximately for 4 oz Chicken with tomato topping):

Total Calories: 380 cal

Total Fat: 14 g

Total Carbs: 19 g

Total Protein: 42 g

Day #65 - Red Robin

Another lady that I work with has owned her own Transcription business for many, many years. Recently she purchased a digital dictation / transcription system to make her life easier. She hired Jim to help her get the program set up. So we headed over to her house on Sunday morning. It ended up taking until about 9:00 that night to get it set up. It was crazy - but she treated us to dinner at Red Robin (of course!).

Day #64 - BLT's

I have coworker who is moving to Oregon - well let me rephrase that - she was supposed to be moving down to Oregon, but changed her mind at the last minute. To make a long story short - she has been staying at our house for the last week so I haven't really had time to blog about our meals. So today I'm playing catch up - I apologize for the lack of blogging.

Saturday night it was just Jim and myself for dinner. We spent the evening putting together a puzzle and then had BLT's for dinner. It was simple.

Saturday, March 5, 2011

Day #63 - Chicken Fried Rice

My dad makes the best fried rice in the Universe and my goal in life is to make a fried rice that is as good as his before I die. Tonight I attempted and it was good - but not as good as his.

I bought a HUGE bag of brown rice from Costco a LONG time ago - and it's been staring at me in the pantry for the last couple of weeks. So tonight's meal was planned to try and use up some of the brown rice.

It was really simple to make - and it actually tasted really good - but I still can't get it to taste like my dad's!!!


1 Cup of Brown Rice
2 Cups of Water
1 Tbsp Butter
3 Eggs
3 Slices Bacon
1 lb Chicken Cooked & Cut Into 1/2" Pieces
1 Cup Frozen Peas
2 Tbsp Tamari or Soy Sauce


Bring 2 cups of water to a boil. Rinse rice in a strainer until the water runs clear. Add rice to boiling water and boil for one minute. Turn the heat to low and continue to let rice cook (covered) for 30 minutes.

Cut bacon into 1/4" x 1/2" strips. Cook in a large skillet over medium-high heat. About half way through cooking the bacon, add the egg and scramble. Don't forget to keep an eye on your bacon so it doesn't burn. When the eggs and bacon are both done, remove from the pan and set aside (save the grease from the bacon in the skillet).

After cooking the rice for 30 minutes, heat up your skillet with the bacon grease - there probably won't be enough bacon grease to get your rice all nice and fried, so I added 1 Tbsp of a healthy butter substitute to help the process. When the butter is melted, add rice and allow to cook and brown. Stir occasionally to keep from burning. Add Tamari sauce or Soy sauce and mixed. Add frozen peas and chicken pieces and cook for another one minute.

Add the bacon and egg mixture and cook long enough to heat through. Serve and Enjoy!

Day #62 - The Sloppy Joe

When I made this recipe last time, it made so much, I was able to throw the extra in a container and freeze it. Today we pulled the Sloppy Joe mix out of the freezer and went back to our childhood days once more. It was STILL really good - even after being in the freezer for a month and a half.

The recipe and nutrition information can be found at this link:

Wednesday, March 2, 2011

Day #61 - It's Shake 'N Bake: And I Helped!

Tonight I was introduced to some of the advantages to having a "stay at home husband". Although this is only a temporary situation (we hope), Jim's time at home has been very much appreciated. Tonight I came home from work to a clean kitchen and a fully prepared meal consisting of Shake 'N Bake Chicken, Golden Baby Potatoes, and Steamed Asparagus. Let me just tell you, it was FANTABULOUS!!!

And not only did I get dinner - but there was dessert too (although I did help make the dessert). Jim made a really yummy yellow cake and we topped it with homemade milk chocolate ganache frosting! I'm not a HUGE chocolate fan - in fact, it sometimes makes me gag. But holy heck - this chocolate ganache could be eaten by the spoonfuls - it was THAT good.

All in all - we had a really good meal. And now it's time for some ice water and Survivor! Later Gators!

Day #60 - Sausage & Egg McMuffins

I'm pretty sure I've expressed my love for just about all breakfast foods before. Well - breakfast is also one of the easiest meals to cook (in my opinion) and after working 11 hours tonight, I was excited to see "breakfast" had been put on the menu for tonight!!! What's even better is that I got to put my feet up and relax while my husband made dinner and waited on me tonight! It was fabulous!


1 Whole Wheat English Muffin

1 Whole Egg

1 Sausage Patty

1 Slide of Cheese (Optional)

Directions: Um - I'm thinking directions aren't necessary. If you can't figure it out, I'm sure there's a video on Youtube you can follow. Let me know how that goes....

Day #59 - Leftover Navy Bean Soup

We were supposed to have beef & broccoli with brown rice today. After pulling the beef out of the freezer and letting it defrost, Jim decided it didn't look safe to use. So he made Chicken & Broccoli with brown rice, using the "beef & broccoli" seasoninng packet which didn't really fly with me. So - while he and Kayla choked down "chicken & broccoli", I opted for some leftover Navy Bean Soup with a Sourdough roll. It was really good! I'm convinced that any kind of soup or stew tastes better the next day.

See Day #57 for the recipe and nutritional information!