Daniel Fast foods

“In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” Daniel 10:2, 3

Foods you can eat on the Daniel Fast

All fruits. These can be fresh, frozen, dried, juiced or canned. Fruits include but are not limited to apples, apricots, bananas, blackberries, blueberries, boysenberries, cantaloupe, cherries, cranberries, figs, grapefruit, grapes, guava, honeydew melon, kiwi, lemons, limes, mangoes, nectarines, oranges, papayas, peaches, pears, pineapples, plums, prunes, raisins, raspberries, strawberries, tangelos, tangerines, watermelon

All vegetables. These can be fresh, frozen, dried, juiced or canned. Vegetables include but are not limited to artichokes, asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chili peppers, collard greens, corn, cucumbers, eggplant, garlic, ginger root, kale, leeks, lettuce, mushrooms, mustard greens, okra, onions, parsley, potatoes, radishes, rutabagas, scallions, spinach, sprouts, squashes, sweet potatoes, tomatoes, turnips, watercress, yams, zucchini, veggie burgers are an option if you are not allergic to soy.

All whole grains, including but not limited to whole wheat, brown rice, millet, quinoa, oats, barley, grits, whole wheat pasta, whole wheat tortillas, rice cakes and popcorn.

All nuts and seeds, including but not limited to sunflower seeds, cashews, peanuts, sesame. Also nut butters including peanut butter.

All legumes. These can be canned or dried. Legumes include but are not limited to dried beans, pinto beans, split peas, lentils, black eyed peas, kidney beans, black beans, cannellini beans, white beans.

All quality oils including but not limited to olive, canola, grape seed, peanut, and sesame.
Beverages: spring water, distilled water or other pure waters.

Other: tofu, soy products, vinegar, seasonings, salt, herbs and spices.

Foods to avoid on the Daniel Fast

All meat and animal products including but not limited to beef, lamb, pork, poultry, and fish.

All dairy products including but not limited to milk, cheese, cream, butter, and eggs.

All sweeteners including but not limited to sugar, raw sugar, honey, syrups, molasses, and cane juice.

All leavened bread including Ezekiel Bread (it contains yeast and honey) and baked goods.

All refined and processed food products including but not limited to artificial flavorings, food additives, chemicals, white rice, white flour, and foods that contain artificial preservatives.

All deep fried foods including but not limited to potato chips, French fries, corn chips.

All solid fats including shortening, margarine, lard and foods high in fat.


Please make sure to READ THE LABEL when purchasing packaged, canned or bottled foods. They should be sugar-free and chemical-free. Keep this in mind as you review this list of acceptable foods.

Make sure you drink LOTS of water!!!!!

Beefaroni

1 lb. ground beef
1 sm. onion
1/2 bell pepper
2 stalks celery
2 cans tomato sauce
1 can water
Chili powder to taste
1 pkg. lg. elbow macaroni
1 (8 oz.) pkg. cheddar cheese

Brown meat and onion; add bell pepper and celery. Add salt and pepper. Fold in cooked macaroni. Place mixture in casserole dish and top with grated cheese. Heat in 350 degree oven until cheese is melted.

Steak and Spinach Salad

6 cups fresh spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper


Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.

In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.

Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges would also be good on here I think.

Squash Medley

1 medium summer squash, halved and sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 cups peeled, seeded, and diced tomato


Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Serves 4 and is ready in 40 minutes from prep to table. Leave out the bacon to make this dish for a Daniel Fast.

Spaghetti Pie

1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese


Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Serves 6. Apparently this freezes well too.

Rocky Road Candies

1 (12 ounce) package semisweet chocolate chips
1/8 cup butter
1 (14 ounce) can sweetened condensed milk
2 1/2 cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows


Line a 9 x 13 inch pan with wax paper.

In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.

Another quick and easy treat to make for your family...5 min prep time, 5 min cok time and let it set for 2 hours...the only thing is there are too many marshmallows so I would not add as many!

Pineapple Cheesecake

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 3/4 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust


In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

MMMMMM. What more can I say...?

Pecan Crusted chicken Salad

1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing


Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com

This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.

Oven-Roasted Root Vegetables

Vegetable cooking spray
3 medium red potatoes, cut into 1-inch pieces
2 cups fresh OR frozen whole baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
1 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, cut into wedges
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)


Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
Roast for 20 minutes more or until the vegetables are fork-tender.

I haven't tried this one but it sounds good; found it over at allrecipes.com while searching for recipes for Daniel Fasts.

Old-Fashioned Beef Stew

2 pounds cubed beef stew meat
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 onion, diced
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground allspice
6 potatoes, cubed
2 carrots, sliced
1/2 cup whole kernel corn


In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.

Cook on HIGH for 2 hours.

Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.

Penne with Spinach and Feta

8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste


Cook pasta according to package directions. Drain, and set aside.
Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

Serves 6 and is quite and easy and quick meal, from start to finish it takes a hlaf an hour.

Lemon Asparagus Chicken

1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
1/4 cup milk
1 tablespoon lemon juice
1/8 teaspoon ground black pepper
Lemon slices (optional)


Heat oil in skillet. Cook chicken 10 minutes or until browned.
Add soup, milk, lemon juice and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Garnish with lemon slices, if desired.

Serves 4 and is ready in under 30 minutes! We love asparagus at our house and so this is going to be added to my meal plan for nights when C is cooking as it is such a simple recipe found over at Allrecipes.com

Jalapeno Steak

4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 1/2 teaspoons cracked black pepper
1 tablespoon coarse salt
1/4 cup lime juice
1 tablespoon dried oregano
1 1/2 pounds top sirloin steak


Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grill grate.
Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

We are always looking for new ways to do up a good steak on the bbq in the summer (we are constantly cooking outside as it is way too hot to cook in our house!) and this pleases our love of zesty.

Jalepeno Popper Spread

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese


Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.

This makes 32 servings but can easily be halved. I have to try this one! I love Jalapeno Cheese Poppers and this looks so quick and easy to make! Perhaps too easy.

Hot Artichoke and Spinach Dip

(8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

We are huge fans of Spinach and Artichoke dip and this looks like a good one to try from Allrecipes.com!

Hot and Sour Cabbage Soup

4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and shredded
1 1/2 cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/3 cup distilled white vinegar
1 1/2 teaspoons sesame oil
1/4 cup Szechwan sauce
1/4 cup soy sauce
1/3 teaspoon cayenne pepper


Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.

I just saw this one over at Allrecipes.com and had to get it on here for B & I to try. We love the hot and sour soup at a local restaurant but if we can save the money and make it at home...
The picture they had with the recipe looks absolutely delicious and so this is a must try!!!

Serves 6.

Hearty Vegetable Soup

3/4 cup chopped celery
3/4 cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed


In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Serves 7.

Fettuccini Alfredo Baked with Cheese

There really are no measurements for this. This is a nice comforting food on a cool fall or cold winter day.

Cook fettuccini noodles according to package directions. Drain and add jarred alfredo sauce; place in oven-safe casserole dish. Top with grated mozzarella cheese and bake until cheese is golden brown. I also add chopped green onions, diced chicken breasts (if I have any leftovers) and dried chili peppers.

This is great with a tossed salad or caesar salad and some garlic bread.

Espresso Bark

2 cups semisweet chocolate chips
1 teaspoon margarine
3/4 cup whole coffee beans
1/4 cup chopped white chocolate


Cover a cookie sheet with waxed paper.

Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed.

Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container.

B loves coffee, coffee beans, chocolate covered coffee beans and when I saw this recipe over at Allrecipes.com I had to get a copy of it so I could make it for him. This would also make a nice gift for any coffee and chocolate lover on your Christmas list. Plus it is so quick and seems so easy to make.

Creamed tuna on toast

1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
8 slices bread
salt to taste
pepper to taste


In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

We used to eat this as kids and loved it! My mom called it Chicken Haddy...don't know why. But it is a great quick lunch!

Cinnamon Sugar Tortilla Delight

1 (10 inch) flour tortilla
2 teaspoons butter-flavored spread
1 1/2 tablespoons cinnamon sugar


Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.

Cut into slices and enjoy.

This sounded like a great, quick and lower fat snack to try when you are craving something sweet. Nice to give it a try if you have plans to get healthier in the new year and you battle against a sweet tooth like I do. I found this at Allrecipes.com. To make it a bit healthier yet,use a whole wheat tortilla instead of white. This makes 1 serving.

Chocolate Chow Mein Clusters

1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup chow mein noodles
1/2 cup salted peanuts

In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated. Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

Ready in 15 minutes, this is a quick holiday treat and something the kids can help out with too.

Blueberry Spinach Salad

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted


In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

Serves 6.

We love salads in our house, especially in the summer time when it is too hot to cook inside. Add a nice grilled chiken breast to this to complete the meal! I found this at Allrecipes.com as well.

Our Favorite Berry Smoothie

1 cup vanilla yogurt
1 cup soy milk
1 cup frozen berries (strawberries, raspberries, blueberries and blackberries are our favorite)
1/2 banana
splash of blueberry pomegranate juice (to preferance)

Blend until smooth. (Sometimes I do add more berries. These measurements are approximate because it varies each and every time I make it)

Berry Crisp

1/3 cup honey
1/4 cup canola oil
2 cups quick-cooking oats
1/2 cup whole wheat flour
1/2 cup chopped pecans
2 tablespoons cornstarch
1 (12 fluid ounce) can frozen apple juice concentrate, thawed, divided
1 teaspoon lemon juice
3 cups halved fresh strawberries
2 cups fresh blueberries or blackberries
1 cup fresh raspberries


In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Combine the berries in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with apple juice mixture; sprinkle with oat mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and top is golden brown. Serve warm. Serves 12.

I had to add this because it sounded way too good to pass by as I was browsing recipes! I think this is a must try!

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar


Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Serves 4. With 10 minutes of prep time and 12 to cook this will make a great side dish to any home cooked meal and I am looking very forward to trying it out!

Bacon-y Bok choy

4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste


Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

We love bok choy in our house but always have it in stir-fry so I was thrilled to find this over at Allrecipes.com.

This serves 4 and is ready in 15 minutes (5 min of prep and 10 for cooking). Great side dish.

Apple Cinnamon Oatmeal

2 cups water
1/2 cup apple juice
2 apple, cored and chopped
1-1/3 cups rolled oats
2 teaspoons ground cinnamon
2 cups milk


Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings. (Original recipe is for 2 servings; this is now for 4 so the directions are still geared for a serving for 2 people.)

With 5 minutes prep time and approximately 5 minutes cooking time this is a quick way to get breakfast for the kids before school and it is also a good Daniel fast recipe.

1-2-3 Vegetable Chili

1 (28 ounce) can tomatoes, undrained
1 (16 ounce) jar Thick 'N Chunky Salsa
1 (15 ounce) can black beans, rinsed, drained
1 (10 ounce) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 ounce) package 2% Milk Shredded Reduced Fat Mild Cheddar Chees


Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
Reduce heat to low; simmer 10 minutes.
Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

To utilize this for doing the Daniel Fast, simply eliminate the cheese. I have never made this recipe either but I have been in search of vegetarian recipes we can all use when we do our corporate fasts.

Greek-Style Baked Salmon

8 (5 ounce) salmon fillets, with skin
1/4 cup olive oil
4 plum tomatoes, diced
1/2 cup crumbled feta cheese
1/4 red onion, diced
1 tablespoon chopped fresh basil
4 kalamata olives, sliced
1 tablespoon lemon juice


Preheat an oven to 350 degrees F (175 degrees C).
Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets; sprinkle with the lemon juice.
Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.

We have never tried this recipe but it sounds SO delicious and I wanted to throw it on here so I would remember to try it as we all love salmon! It's pretty quick prep-time and cook time, 20 minutes each. This recipe serves 8 and would be great with baked potatoes and a big tossed salad! I grabbed this recipe over at Allrecipes.com!

Quesadillas

8 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (16 ounce) jar Thick & Chunky Salsa, any variety
1 cup diced cooked chicken
4 medium green onions, chopped
vegetable oil
1 (8 ounce) container sour cream


Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Moisten edges of tortillas with water. Top with remaining tortillas and press edges together to seal.
Lightly oil grill rack and heat grill to medium. Brush tops of quesadillas with oil. Place quesadillas oil-side down on grill rack. Brush other side of quesadillas with oil. Grill quesadillas 5 minutes or until cheese is melted, turning quesadillas over once during grilling. Remove quesadillas from grill and let stand 2 min.
Cut quesadillas into wedges. Serve with remaining salsa and sour cream.

Note: I use the oven for making mine by preheating oven to 400 F and placing the quesadillas on a pizza pan, turning once. Cook long enough to brown and to melt cheese.

Wild Rice and Asparagus Chicken Breasts

3 whole boneless, skinless chicken breast, cubed
6 cups wild rice, cooked
1-1/2 pounds fresh asparagus
1/2 cup and 1 tablespoon hoisin sauce
3/4 cup peanut oil
3 tablespoons brown sugar

This recipe's ingredients were scaled to yield a new amount but the directions below still refer to the original recipe of 2 servings.

Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.

This is a recipe from Allrecipes.com and from start to finish takes about a half hour...a great healthy and quick meal. I have changed the servings of this from 2 to 6 servings

Let's get it started in here!

This has been a pretty good day as far as getting things done.

A & I tackled his room and we got labels (with pictures on them) to tell him which toys go in which bin. We got his bedding washed and back on his bed. I went through his dresser and took out the clothes that are too small for him and the clothes that he won't be wearing until summer, made a lot more room in his dresser that's for sure!

Music practice went well today too, after I found a ride there (B had the van doing some computer work); we learned two new songs and I think they went well.

Our friend Cheryl is coming over after work to watch August Rush. I will be picking C up from work in about an hour from work and taking her shopping so she can get the rest of her Christmas shopping done and I can get a few rubbermaid that I need to get A's room finished.

Now I sit with my handsome son, A, glued to my side as I type this and the two of us are watching Mickey Mouse's version of Ebenezzer Scrooge or, as A calls him, that really grumpy man.

One room down on my list of rooms for organization over my Christmas break and I haven't even started my break yet. That feels good!!! It is nice to be ahead of the game.

A method to my madness

No really there is! I am hoping that by getting some of these recipes on here I can 1. eliminate a bunch of recipes that I never use and have never, ever used! (creating less clutter), 2. create a more efficient way to make a meal plan and 3. help some of my fellow busy moms get organized and some of the moms I know who are just learning about this whole parenting and time management thing.

B & I are in the midst of planning a de-cluttering session during my Christmas Break and also are planning to invest in some new rubbermaid to get a bit more organization done. Here's hoping...

Greek Salad Dressing

2 minced garlic cloves
2 Tbsp red wine vinegar
1 1/2 Tbsp oregano
a pinch each salt & pepper
1/2 fresh lemon
1/2 Tbsp RealLemon (juice)
3/4 c olive oil

Put all ingredients (except 1/2 lemon) in a container and shake well. Squeeze juice from 1/2 lemon over veggies before adding the dressing.

Had to get this one on here so I didn't lose it! We love greek salad and this dressing is very yummy!

Caesar Salad

1 large head romaine lettuce
2 cups croutons

Dressing:
1/3 c cooking or olive oil
2 cloves garlic
1 egg
2 Tbsp vinegar
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 c parmesan cheese

Dressing:
In food processor or blender, combine oil & garlic. Add remaining dressing ingredients and mix together. Makes about 1 cup.

Tear greens into bite sized pieces into a large bowl. Add croutons and dressing. Toss well. Serve immediately. Serves 8.

Texas Hash

2 large onions, sliced
1 cup diced peppers
3 Tbsp fat or oil
1 lb hamburger
1 (20 oz) can whole tomatoes
1 1/4 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 c water
1 c minute rice

In a large, deep skillet (with cover) saute onions & peppers in fat until just tender. Add beef & cook until there is no more pink, stirring with a fork to break up meat. Add remaining ingredients, except rice. Cover and simmer 1 hour. Then bring mixture to a boil, add rice, cover, remove from heat & let stand 10 minutes or until rice is tender.

This reheats well so it is great to make ahead so you can have a quick lunch or supper on days that you don't have time to cook or for Sunday lunches after church. It is also great to send with the kids for lunches on days when they will really appreciate a warm lunch

Cabbage Roll Casseroles

1 1/2 lb ground beef
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp peppr
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 c shredded cabbage

In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper & rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish & pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes & reheats well.

Hashbrown Casserole

1 Kg frozen hashbrowns
500 ml sour cream
2 cans mushroom soup
1 cup grated cheddar cheese
finely chopped onion
parmesan cheese

Preheat oven to 350 degrees F. Mix first 5 ingredients together and place in a 9-by-13 pan. Sprinkle with Parmesan. Bake for 1 hour.

Preshred the cheese the night before you want to make this and you can cut a couple minutes off your prep time but this takes no time at all to make for an addition to a great homecooked meal!

Potato Salad

6 c cubed, cooked potatoes
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs

Dressing:
Measurements are approximates

1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper

Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.

Note: I also like adding sliced radishes to the salad.

Fresh Spinach Salad

1 garlic clove, halved
2 Tbsp cider or red wine vinegar
1 tsp sugar, salt & dry mustard (each)
6 Tbsp oil
8 cups crisp, young spinach (stems removed)
3 hard boiled eggs, grated
8 slices bacon, fried and crumbled
2 or 3 green onions, finely chopped
fresh mushrooms, sliced T-shaped
fresh cauliflower, sliced T-shaped

Beat first 7 ingredients & refrigerate. Prepare remaining ingredients; add dressing just before serving (remove garlic).

I got this from my old room-mates mom and I absolutely love it! Take out the egg and bacon if you want and it is a great Daniel Fast recipe!

Holiday Fruit Salad

2 cups each of following:
grapes
banana slices
pineapple tidbits
mandarine orange (canned)
colored mini marshmallows
1 tub cool whip
Marachino cherries

Combine 2 eggs, well beaten with 4 Tbsp white sugar & 4 Tbsp vinegar in a double boiler. cook until thick & add 2 Tbsp butter and cool. Add the whipped cream and fruits and mix well.

This is a family favorite at meals like Thanksgiving or Christmas...would probably make a good potblessing dish too.

Japanese Salad

1/2 head cabbage
3 green onions
1/2 c slivered almonds
1/4 cu sunflower seeds
1 pkg ichiban noodles
fresh mushrooms
2 Tbsp sesame seeds
1/2 pkg bean sprouts
Dressing:
1 pkg seasoning from noodles
1/3 c oil
3 Tbsp vinegar
1 tsp salt
1/2 tsp pepper

Prepare & mix salad ingredients. Last 3 items are optional. Add to taste. Leave noodles out until you are ready to serve. Refrigerate. Add dressing and noodles just before serving.

Baked Chicken Broccoli and Rice

4 chicken breast halves or legs
1 1/2 cups water
1 can cream of chicken and broccoli soup
pepper
3/4 cup uncooked regular long grain rice
paprika

Remove skin from chicken, if desired. In 8-cup (2-liter) oblong baking dish, combine soup, water & rice. Arrange chicken on rice mixture; sprinkle with pepper & paprika. Bake at 375 degrees F for 50-60 minutes, without cover, or until chicken is no longer pink & rice is tender. Makes 4 servings.

This is such an easy meal to whip up and throw in the oven and almost forget about! Serve with a big tossed salad and some warm bread or garlic toast and you have a fantastic meal with little effort!

Lasagna

Meat Sauce:
1 1/2 lbs hamburger
garlic
1 green pepper, chopped
1 onion, chopped
1 can tomatoes
1 can tomato paste
1 can tomato sauce
1 can mushroom pieces
salt/pepper
2 bay leaves
pinch cayenne pepper
2 tsp oregano
2 tsp basil
2 tsp brown sugar
Simmer 1 1/2-2 hours

This by itself is a fantastic spaghetti sauce!

Cheese filling:
1 1/2 cups cottage cheese
1 beaten egg
1 tsp parsley flakes

Alternate between layers of meat sauce, cooked noodles and cheese filling. Have meat as last layer. Top with mozzarella cheese. Cook approximately 1 hour at 350 degrees F.

To freeze as a lasagna simply assemble, cool and cover and put in freezer. To serve: simply thaw overnight and cook according to above instructions.

To freeze sauce as spaghetti sauce allow to cool and spoon into freezer bags or containers.

This is a family favorite!!!

Fruit Dip

200 gram jar of marshmallow cream
1 pkg Dream Whip
8 oz pkg cream cheese

Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let stand a few hours before serving.

This again is quick & easy for a nice snack and is a fun way to get kids to get some more fruits in their diets! You could even send some in a container with some fruits to school for a healthy snack.

Taco Chip Dip

8 oz pkg cream cheese, softened
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese

Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.

This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!

Deluxe Omlette

This omlette can be had for any meal of the day, from a relaxing weekend morning breakfast or brunch to a quickly put together supper.

Eggs, beaten
ham cut into strips
garlic clove minced
frozen spinach (just cut the amount you want from those frozen boxes you get and throw the rest in the freezer for another time)
onions diced up
peppers (any color you want) diced up
Cheddar cheese, shredded.

Mix egg, onions, spinach and garlic together and cook in a heated frying pan that has been coated with non-stick cooking spray. Cook one side, add remaining ingredients to top of omlette and fold in half, cover with lid until cheese is melted. You could also just throw all the ingredients (except for the cheese) together to begin with, cook both sides and then top with cheese, cooking until melted.

This is a great way to get the kids to get some extra nutrients from foods they may not normally eat.

Pita Pizzas

This makes a great lunch or supper and it is so versatile you can change it to meet everyone's likes and dislikes.

You'll be able to get the idea from what I list below but you are making your own individual pizzas. The kids can help to make their own and that helps them to make healthy choices and to be more willing to try new and different things.

Take Whole wheat pitas and spoon some spaghetti sauce (I prefer using thicker stuff like Ragu or Prego) over the pita. Here is where the fun and the variety take place!

Things you can add:
ham
pepperoni
pineapple
peppers
onions
mushrooms
left over chicken (if you do this try mixing some spaghetti sauce with bbq sauce for a bbq chicken pizza)

The options really are as vast as your imagination and tastebuds will allow you to go. Top with grated mozza cheese and throw in the oven until the cheese is melted. Allow to cool a few minutes and cut into quarters.

Egg McMama

That's right. You can have them at home with half the fat, grease and for less money and they are great for breakfasts on the go or just a quick breakfast at home.

6 English Muffins (I like whole wheat because it adds another "health dimension" to the mix)
6 eggs
6 cheese slices
6 slices of ham (you can also use bacon but you would probably want two slices per sandwich then or you can use 6 sausage rounds)

Fry the egg, breaking the yolk. Assemble on bottom half of muffin egg, cheese and choice of meat. Top with remaining half of muffin.

I, again, individually wrap these in wax paper after they have cooled and store them in the freezer. Take them out as needed, even the night before so they are really ready for microwaving. Throw them in the microwave until heated through and the kids (or you) are good to go with a quick, warm breakfast that is a bit different from cereal and a lot easier to take in the van with you.

I make several at a time when I am making them and it takes no time at all to add another 6 sandwiches onto the ones you are all ready making.

Short on time for breakfast? Have a burrito.

I have made these guys many in advance, individually wrapped them and threw them in the freezer for easy grab-and-go breakfasts for the kids on hurried mornings or for kids who haven't liked eating as soon as they get up.

Breakfast Burritos

(quantities will depend on how many you are making at a time but here are guidelines)

Eggs
Salsa
Onion
Garlic
Peppers (green, red, orange, yellow, all or you pick)
Some of that frozen spinach (I just cut off how much I want to throw in there and put the rest of the spinach back in the freezer for another time)
Ham
Tortilla shells
Shredded cheddar cheese

Scramble eggs with all ingredients other than salsa, tortillas and cheese (you may add it to mix it in or you may add it to the wrap after the cooking is complete and you are assembling the wrap).
Spoon mixture onto wrap and sprinkle with cheese and salsa; wrap tortilla, cool and place each in its own microwaveable packaging such as wax paper, zip lock bag etc.

Once you have them all packaged you can place them all into a larger container or ziplock bag for easier storage in freezer. Remove as needed. to Warm up simply throw in the microwave until heated through and enjoy.

Cottage Cheese: snack or breakfast

A loves cottage cheese. I think he is the only one in the house that does and so he usually only gets it if I am planning on making lasagna or something. I try adding things to it so he gets some other food groups(vitamins) and so that it is a bit more fun for him to eat.

Some ways that we have tried his cottage cheese that he absolutely loves:

Cottage cheese with corn syrup.
-Ok there is absolutely no nutritional value in corn syrup at all but my dad and mom introduced him to this delight and he loves it. It does make a nice treat or dessert for him.

Cucumbers cut into slivers and stirred in. A likes to add a bit of pepper too.

Granola, strawberries, blueberries, blackberries, raspberries (you name that berry, I am pretty sure you can toss it in there), banana slices. (makes a great quick breakfast, snack or healthy dessert).

Canned peaches, pears, pineapple or mandarine oranges cut into smaller pieces with a bit of juice added.

It's a great way to add calcium to the kids' diets as well as a great way to get them to eat fruits and veggies!

Tuna Dippers

1 can (6 oz.) tuna in water, drained, flaked
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
14 TRISCUIT Reduced Fat Crackers
10 carrot sticks


MIX tuna with mayo; spoon evenly into two airtight sandwich containers.
WRAP crackers in two portions in plastic wrap; place one in each container next to tuna. Cover containers with lids.
PACK one container in each of two insulated lunch bags. Add a plastic spoon and small resealable plastic bag filled with 5 carrot sticks to each bag.

This little lunch takes 5 minutes to make and makes two lunches. Add some celery sticks, cucumber slices, a granola bar, a juice box or a milk...whatever veggies you want to add to make enough for your hungry student...perhaps an apple.

Found at Kraftfoods.com.

Waffle Apple-wich

2 frozen waffles, toasted, cooled
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple, sliced
2 tsp. maple-flavored or pancake syrup


TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.
WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.

Make mine a melt!
(Apple Waffle Melt)
Prepare as directed. Place on microwavable plate. Microwave sandwich on HIGH 30 to 45 seconds or until Singles are melted.

Great for a school lunch or for a nice lunch for the kids at home.

Found this one at Kraftfoods.com.

Fruit and Nut Wrap

2 Tbsp. PHILADELPHIA Strawberry Cream Cheese Spread
2 Tbsp. raisins
1 flour tortilla (8 inch)
2 Tbsp. PLANTERS Unsalted COCKTAIL Peanuts
1/4 cup sliced strawberries


MIX cream cheese spread and raisins until well blended. Spread evenly onto tortilla to within 1/2 inch of edge. Sprinkle with peanuts.
PLACE strawberry slices down center of tortilla; roll up tightly.
SERVE immediately. Or, wrap tightly with plastic wrap and refrigerate until ready to serve.


The kids would love these for a nice change from the everyday ham and cheese sandwich or pb & j. It's a fun way to add some fruit to their diets too! Plus it would be a nice change to the everyday brown bag lunches you take to work too. Check out Kraftfoods.com for this idea and more like it!

Slow Cooker Chicken Cacciatore

1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves


Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

Serve with rice or egg noodles.

Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.

Freezer Cooking

Some tips for freezing meals

Freezing DOS

DO label items before adding them to your freezer. Include a description, the serving size and the date.
DO keep a list of what is in your freezer and the dates things were added. Cross things off as you remove them.
DO store similar foods together – staples on one shelf, casseroles and prepared food on another.
DO freeze foods in individual portions. You can thaw only what you need and your thawing time is shortened.

Freezing DON'TS

DON'T choose containers that are too large for the food. Squeeze excess air from freezer bags before sealing.
DON'T fill your freezer with baking dishes. Line dishes with foil before assembling a casserole, wrap and freeze the finished casserole and then lift from dish and store in a resealable freezer-weight plastic bag.
DON'T fill containers of soups, stews and sauces to the very brim. Leave 1 inch of space to allow for expansion during freezing.

Easy Layered Taco Pie

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 Flour Tortillas, cut into quarters
1 cup Salsa
1 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup Sour Cream

Brown hamburger; drain fat & rinse meat. Add water and Taco Seasoning according to package directions.

REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.

MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.

Mini Meatloaves

1 lb. lean ground beef
1 pkg. (6 oz) Stove Top stuffing mix
1 cup water

Preheat oven to 375F. Mix meat, stuffing and water and desired seasonings (salt, pepper, italian seasoning, oregano, chilli powder). Press evenly into 12 medium muffin cups (sprayed with cooking spray); make an indentation into the top of each with the back of a spoon. Spoon add-ins evenly into indentations (salsa, bbq sauce, spaghetti sauce, etc.)

Bake for 30 minutes or until meatloaves are cooked through (160 F). Top evenly with desired cheese (mexican cheese mix, cheddar, feta, mozza) and bake another 5 minutes or until cheese is melted. Remove from oven and let stand for 10 minutes before serving.

I make these bad boys a few batches at a time; let them cool completely and then pop them in the freezer. They are then very handy for taking a meal's worth out, allowing to thaw and pop in the microwave or oven to warm up for a quick and hasty supper. Serve with a baked potato (they are quick in the microwave as well) or Lipton's Noodles and Sauce and some veggies.

Voila! A home cooked meal in minutes on those busy nights-like our "School Week" weeks.

Oh, for planning out loud!

Mount Giveawayous has been bagged up and is ready for delivery! Yay!!! I think Ihad forgotten that there was carpet on our basement floor but there is! There really, really is! We had a family meeting planned for last night but a key voter was unavailable for voting due to illness so it was postponed until tonight and then off I go to get groceries.

We have a lot of groceries to get and tonight is the only night I can go before Saturday and Saturday marks the beginning of a new sale week and the beginning of new coupons. The amount of groceries and extras we need I am hoping to get in on the $30 off coupon this week and that means tonight. So I have a piece of paper beside me at my office so I can write down items we need as I think of them. This way I can get B from work, head home, eat supper, have meeting and j-j-j-j-jet off to the grocery store to get my food and still be home in enough time to the things put away in an orderly fashion and perhaps get some meatballs and mini meatloaves made to ease the School Week burden.

No school now until Jan. but I may as well get a good start on prepared meals. I have to plan a little bit better now as C is getting bass lessons again from Yoshi and will need after school time to practice (on School Weeks). This means I just need to plan things that are a bit less time consuming for her to deal with and perhaps are just pop-in-the-oven-and-make-sure-they-don't-burn or turn-down-slow-cooker type meals.

Meals that I can prepare for School Weeks to put in freezer:
-Lasagna
-Mini Meatloaves (to have with Noodles and Sauce or Baked Potatoes)
-Sweet and Sour Meatballs (with Rice...do rice cookers make it easier to make rice?)
-Macaroni Cassserole (macaroni, stewed tomatoes, ground beef, green and red peppers, celery, onion, garlic and cheddar) cooked and ready to throw into the oven to heat up.
-Hashbrown Bake

Slow Cooker Meals:
-Pot roast
-Stew

Manic Monday strikes again

That's right; it's Manic Monday. C is working, B is at work until 5:30. I am at work until 5 and B & I have classes tonight at 6:30. The sitter has H and A at our house so there is no picking up of the children...The only picking up will be of the pizzas we are having for supper courtesy of whoever is cooking at Dominoes tonight...

...I did get a little treat made for the kids and the young lady who babysits them the Mondays we are in classes...an extra gingerbread cookie (a huge one) from our Christmas party yesterday. I gave it a little bit of decorating during coffee break today and it is good to go as a nice treat for them...

"There's no place like home", she said, clicking her ruby heels together

Boy oh boy is it good to be home. We were gone on the weekend; it was supposed to be a day trip to have Christmas dinner with the family in the city. Due to poor road conditions we turned around at the beginning of our quest home and crashed at mom's house. We didn't make it home in time for church Sunday morning...we felt it all day!!!! There were munchkins, wicked witches and flying monkeys all over the place!! Man, am I ever looking forward to class tonight so I can be filled up again...