Friday, October 31, 2008

Happy Halloween!!!!

Monday, October 27, 2008

Madison is 12 weeks old!!!

Chicken Enchiladas!

I made these for dinner. They were very yummy!!!


16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken
Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

Sunday, October 12, 2008

Saturday, October 4, 2008

Pumpkin Bread

This is so yummy. A friend of mine gave me a loaf of this and I had to get the recipe to make more. I made a bundt cake for JR's work, and 2 loafs (one for us and one for a neighbor.) It is my new favorite bread. Thanks Katie G. !!! :O)

1 can (15 ounces) pumpkin (not pumpkin pie mix)

1 cup sugar

2/3 cup brown sugar

3/4 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

3/4 teaspoon ground cloves

1/4 teaspoon nutmeg

Sliced almonds, nuts, or raisins if desired


1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans or bundt pan.

2. In one large bowl, mix first 6 ingredients. In another mix the remaining ingredients.

3. Then mix dry ingredients into wet ingredients (Use a spoon, not an electric mixer.)

4. If desired add 1/2 cup chopped nuts and/ or raisins.

5. Divide batter between loaf pans.

6. Garnish with chopped nuts and brown sugar if desired.

7. Cook 50- 70 minutes, until toothpick inserted in the center comes out clean.

8. Remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Madison is 2 months old!!!!

8 weeks
9 weeks