Sunday, September 30, 2007

Time Management...Second Grade style

OK...the one thing that I dread most in the afternoons is getting all of Lindsey's "To Dos" completed. I feel like an army drill Sargent barking out orders and confirming if things got done or not and I knew with a new baby I might overlook something. So at the beginning of the school year I created these "Time Management" cards for Lindsey. I used scraps of card stock, clip art and stickers to create the cards and then laminated them. They hang on hooks in the kitchen near where she does her homework and as she completes a card she moves it to the "completed" hook. She has until 8:30P to complete the stack of cards. On each card I gave suggestions on times to complete the task. It seems to be working well. Now all I have to say is have you started your cards or how many cards have you completed? Much easier for the both of us.

The *cards*

Thursday, September 27, 2007


Below are pictures of a Paper Bag Mini Album Lindsey and I made last year for her best friend's birthday. It turned out really cute and was really fun to make.

Wednesday, September 26, 2007

New recipe

I have been looking for quick and easy recipes that don't take too many ingredients and a lot of time to prepare, because the afternoon rush can be overwhelming at times (esp. on Tuesdays and Thursdays). I have this thing that I must prepare a nice meal for my family every night, it is not something I want to wimp out on, like serving cereal or pb&j or whatever you can find in the pantry, not that there is anything wrong with that, I just feel like dinner time needs to be at the table and it needs to be something I have prepared. Well all of that to say that I found this recipe on Martha Stewart's Everyday Food website while browsing for recipes to try. It was really quick and easy and super *yummy*. And it can be prepared with one hand, meaning a baby in one arm and making dinner with the other. Some how Mally's feeding time happened at the same time I was trying to get dinner ready. Anyway we all got to eat a nice meal last night.

Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

I served it with a garden salad for David and I and Lindsey had pears.

So what's for dinner tonight? Not sure yet.

Monday, September 24, 2007

Holy Cow...

Where did September go? It has been a whirlwind month, lots going on. Lots of stuff going on with the girls. Lots of decisions being made. Some things that took us by surprise. But we are still trucking along. Hubby and I quietly celebrated our 8 year anniversary yesterday. I thank God everyday and I mean *everyday* that he sent me David. I can't imagine what my life would be like without him.

It is officially Fall, but where is the Fall weather? I am waiting.

Sunday, September 09, 2007

YUMMY Saturday dinner

Chicken Cobbler has become one of our favorite dishes. It was in the January 2006 issue of Southern Living magazine or on page 41 of the 2006 annual recipe cookbook.

Chicken Cobbler

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine or 1 cup of Chicken Broth
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
Stir in wine or broth and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown.

This is sooo good and even better the next day.


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