Sunday, January 31, 2010

Just call me Sandra Lee

For those who don't know the reference, Sandra Lee has a show on the food network called "Semi-Homemade" where she makes meals that taste like they're from scratch, but their not. While I don't create my own recipes, I did make a couple of semi-homemade dresses for my girls last week. I was at Target and saw this dress...

I thought it was very cute, and upon further inspection I realized I could easily make it myself. So I found some shirts on clearance, got some material on sale, and had a coupon for half off the elastic. I used the bottom half of a dress pattern I have for the skirt and viloa!

I am really happy with how they turned out, and once I learned a few tricks on the first dress, the second only took a couple of hours (that includes waiting for Kaylee to get home from school so I could do some measurements). I can hardly wait to make more!

Wednesday, January 27, 2010

My new favorite dinner

I found this recipe on, and I don't know this woman but I want to be her friend. We have loved most of the recipes I have tried from her site, and I often visit when it's time for the dreaded menu planning part of my week. I usually make these close to the weekend then double the recipe make the amount I need for that night then use the rest to make lunch on Sat. and Sun. I serve them with blender salsa (I use 1 can of diced tomatoes and a can of mild Rotel tomatoes and chilies instead of jalapeno) and we're good to go. I hope you enjoy!

*No need to think I'm fancy, I copy and pasted the picture and recipe from mykitchencafe

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Tuesday, January 12, 2010

Bloggers Block

I have a serious case of bloggers block. I want to write, I think I have things to write about, but it just won't translate to the page. But never fear we are doing well and getting back into our routine of work and school and trying to convince Dalin that pepperoni's and popsicles are not a balanced meal.