Goal for my 25th Anniversary

I started with Weight Watchers back at the end of February of this year.....according to Weight Watchers March 1, 2012 which is awesome I got nearly 2 weeks free to figure out the program.  So lately I have been getting so many complements lately on how great I am looking....every time someone comments it re-affirms that I am doing this and that I can do this....okay not only that it also gives me a boost to my self esteem. 

Anyways lately I have been thinking about goals to reach and I started thinking about my 25th Wedding Anniversary coming up in September 2013.  I have been with my hubby for 25 years already but with our 25th wedding anniversary coming up I have been told that there will be a party whether I want one or not.  I have always said I didn't want a party for our 25th....but that I wanted a honeymoon.  Yes we did have a honeymoon but we ended up taking our son with us who was 2 yrs old at the time...so it never really felt much like a honeymoon. 

So I guess if I am destined to have a party for our 25th Anniversary I am thinking it would be a great time to renew our wedding vows.  Hope the hubby likes this idea, I am sure he will as it won't be another wedding all over just a small ceremony to renew our vows.   This leads me to my next bright idea....I have them now and then.  If I am renewing my wedding vows then I need a dress for the occasion, not a wedding dress but a really nice dress.  Something special, something that will be appropriate for outside as I want to do this outside.  I think it would be so romantic and fun to do this.  Another bonus is I will be smaller than I have been for most of my marriage and if I can get to my Goal weight I would be pretty much the same as I was the day I got married.  Not expecting to be at goal as I still have 73.5 lbs to go to reach goal.  I would rather loose my weight slowly and keep it off then loose to fast and risk gaining it back again.

Hubby tells me I will still have a honeymoon with no kids.....not sure if it will be around our anniversary or if it will be a winter holiday.  Guess we'll see. 

It feels great to have a new goal to work toward.  I think I can safely say around the 145 lb mark, seeing that I lost 39.5 lbs in 6 months.  So I took my weight as of today and subtracted 50 lbs which brings me to 143.5 and I rounded it up to 145 +/- lbs for September long weekend 2013.  I think this is doable and realistic.  I would rather loose the weight slowly and keep it off then loose too fast and gain some or most of it back.  Slow and steady is my plan!

Might have to start looking for a dress now, at least for ideas. 


Corinne~

Curried Chicken Broccoli & Cheese Casserole

4-6 chicken breasts ( I use boneless and skinless, less work to prepare)
1 head broccoli or more if needed
1 bunch of asparagus (if available)
2 cans low fat undiluted cream of chicken and or cream of mushroom soup
1/3 to 1/2 cup lo fat miracle whip
2-3 T curry powder or to taste
1 cup shredded lo-fat cheddar
Strubs crispy onion crunch (Costco) OR canned french fried onion rings

Spray a large oven bowl with Pam. Break up broccoli into flowers and layer first in bowl.
Add asparagus spears or pieces if using them.  Cut chicken into large bite size pieces and layer on top of veg.  Mix 2 cans of low fat soup of your choice (cream of chicken or cream of mushroom or 1 of each), mayonnaise and curry powder together and pour over chicken layer.

Spread shredded cheddar on top.

Bake in a 350 oven for 1.25-1.5 hrs until chicken is cooked and cheese well browned.
Add crispy onion flakes or fried onion rings on top during last 20-25 min or so as they will burn quickly if left too long.

Can be served over brown rice, hot egg noodles, mashed potatoes or with baked potatoes.

If using bone in, skin on chicken breasts, just boil in water for 5 min and the skin and bone is easily removed. and then cut chicken into pieces.

Easy to make and can easily be doubled for a large crowd for dinner party or cut in half for smaller dinners. This reheats very well.


Corinne~

Pumpkin Pecan Cheesecake Pie

Every year for Thanksgiving Pumpkin Pie is a staple in our house.  My daughters and I also love cheesecake and I have made Pumpkin Swirl Cheesecake in the past with Gingerbread Crumb Crust....very delicious and a hit with everyone.  This year though we had Pumpkin Pecan Crunch Pie with cool whip.....that was so Yummy!  Went great with my Pumpkin Chi Tea too.  

Anyways this got me to thinking about why not marry all three together.  So in my searching for a recipe that would work I found this one for Cheesecake Pumpkin Pecan Pie.....this is sure to be a hit at our house.  Might have to make this the next time I do a stuffed Chicken for Sunday Supper.  It looks so Yummy that I had to share my finding with you.....

I can't wait to try out this recipe......I know it will be a hit with my family!

Pumpkin Pecan Cheesecake Pie

Flaky Pie Crust
2 1/2 cups all-purpose flour, chilled
1 tablespoon granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen
1/4 cup lard or vegetable shortening, frozen
6 to 8 tablespoons ice-cold water

Cheesecake Layer
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 egg

Pumpkin Pie Layer
2 cups unsweetened fresh cooked or canned pumpkin (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge)
1 1/4 cups heavy cream (you can use evaporated milk, if you prefer)
3/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, lightly beaten

Pecan Pie Crunch Topping
1 1/4 cup mix of whole and coarsely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
2 tablespoons light or dark corn syrup
1 teaspoon vanilla extract
4 tablespoons melted butter

MAKE AND PARBAKE PIE SHELL:
1. Place the flour and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough!  You want a raggedy mess of crumbly dough, with lumps of butter showing.
2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use.
3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that’s about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using.
4. Transfer the crust to a 9-inch deep-dish pie pan (if you don’t use a deep-dish pan, there will be some filling left over) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Fold overhang over and crimp as you please.  Place shell in the freezer and preheat oven to 400 degrees F.
5. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F.

DIRECTIONS FOR PIE:
1. Preheat oven to 350 degrees F.  In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth.
2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes.
3. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, 2 lightly beaten eggs, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.
4. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Cover edges of crust with aluminum foil to prevent excess browning.
5. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven.  In one oven I used, it took 75 minutes, in another, 60 – so keep checking for it to be sturdy, but still a tad jiggly in the middle).
6. When pie is in the oven for about 40-45 minutes, combine all the ingredients for the pecan pie topping.  Set aside.
7. After pie has been in oven for 50 – 60 minutes, remove from the oven and remove silver foil around edges of crust. Sprinkle pecan pie topping evenly over top – the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry!  Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly.  Let cool at room temperature, then refrigerate for several hours before serving.
8.  Drizzle with melted chocolate or chocolate ganache for extra decadence!


Corinne~

Habanero Gold Jelly

So with the season of Autumn upon us it is canning time in my household.  Jams, jellies, pickles, relish and salsa are some of our favorites.

A couple of weeks back I tried this Habanero Gold Jelly that my cousin made...oh my was it yummy.  So asked her for the recipe. It has been a big hit in our house.  What I love you make this jelly anytime of the year.

This jelly goes great on crackers or with cream cheese and crackers together.  

Habanero Gold Jelly

1/3 Cup finely sliced dried apricots
¾ Cup white vinegar
¼ Cup chopped red onion
¼ Cup finely chopped seeded red bell pepper
¼ Cup finely chopped seeded habanero peppers
3 Cups granulated sugar
1 Pouch liquid pectin

In large deep stainless steel sauce pan combine apricots and vinegar.  Cover & let stand at room temperature for at least 4 hours or overnight.

Prepare caner, jars & lids.

Add red onion, red pepper & habanero peppers to apricots.  Stir in sugar.  Over high heat, stirring constantly bring to a full rolling boil that cannot be stirred down.  Stir in Pectin.  Boil hard, stirring constantly for 1 minute.  Remove from heat & quickly skim off foam.

Quickly pour hot jelly into the hot jars, leaving a ¼ inch head space. Wipe rim, center lid on jar.  Tighten ring down until resistance is met, then increase to finger tip tight.

Place jars in caner, ensuring they are completely covered with water.  Bring to a boil & process for 10 minutes.  Remove jars, cool & store in cool dark place. 

 



Corinne~

Golden Harvest Muffins

 2 cups flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons baking soda
4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cloves
4 cups (5 medium) shredded, peeled apples
1 cup shredded carrots
1 cup coconut
1 cup nuts, chopped
1-1/2 cups oil
1/2 cup milk
4 teaspoon vanilla
3 eggs, beaten

Heat oven to 350 degrees.  Line muffin tins with paper muffin cups

Combine flours, sugar, baking soda, cinnamon, salt and cloves.  Add apples, carrots, coconut, and nuts.  Mix well.  Add oil, milk, vanilla and eggs.  Stir until moistened. 

Fill cups 3/4 full. 
Bake 350 degrees for 20-25 minutes.
Immediately remove from pans to cooling rack. 
Makes 36



Corinne~

Blessings

Blessings come in many shapes, sizes and forms.
In our bleakest hours, our blessings are ever present,
like a warm blanket to comfort us on a wet day.
Stay strong and hold tight to your blessings
and you will always,
always have something to be thankful for..... 
The other day I got my inspiration for my blog post from a Facebook Group called "Quotes Of My Life".  The quote above was one that they posted on their page this morning.  This quote really stood out to me.  You could say it jumped out from the computer screen at me.  I started to think of the Blessings in my life.  I don't think one takes time enough to reflect on the blessings in our lives.  We get busy with work, children, elder care of parents, extra circular activities, our lives in general and  far too often it is like we take so many things for granted. 

Sometimes when we feel the most alone and lost is when a blessing is upon us but we just don't see it each time.  Blessings come in all shapes and forms, some big some little some in the form of a smile others a hug to just name a few. 

Have you ever had one of these days where you feel like you can't move forward that there is a cement block holding you back from what you are wanting to achieve and out of the blue someone does something that catches you completely off guard and give you that nudge you need to take the steps to move forward.  It could come from a complete stranger that is wanting to pass on a blessing that was bestowed upon them....you know that Pay It Forward.  I don't frequent Tim Horton's very often the service at our 3 Tim Horton locations sucks most of the time.  But when the smile cookies are out I usually try to go through the drive through a few times to pick up a coffee and buy a smile cookie or two for the vehicle behind me.  This small gesture to brighten someone's day might just be the blessing they needed to boost them up. 

It can be a simple as smiling at the person walking down the street.  Holding the door open for someone or simply wishing someone Good Morning, Good Afternoon, Good Day, Good Evening or Good Night.  Any small gesture can make a difference in someone's life and be the blessing that they needed at that moment.

When you have the opportunity to be an angel in disguise to bestow a blessing upon someone you care about or a complete stranger, do it.  Don't loose that moment to make a difference in someone's day.  You never know when someone needs that gesture of caring to help them through the day.  You can make a difference in someone's life.  Even the smallest of gestures can be something big for someone.

Corinne~

Saucy Lemon Chicken

2 Lemons
1/4 Cup Maple Syrup
1 tsp coarsely ground black pepper
2 cloves garlic, minced
1 tsp thyme leaves, chopped
2 tbsp grainy mustard
1/4 tsp salt
4 skinless, bone-in chicken thighs

Zest 1 lemon and juice both.  Place zest & juice in bowl, whisk in maple syrup, ground black pepper, garlic, thyme, mustard & salt.  Toss chicken in marinade, cover and let sit in fridge for minimum of 1 hour or over night. 

Heat large non-stick frying pan over medium-high heat.  Remove chicken from marinade and brown in preheated pan, about 2 minutes per side.  Add marinade, reduce heat to medium, cover and cook turning chicken occasionally until cooked through, about 15 - 20 minutes.  Remove chicken to serving plate & keep warm. 

Reduce sauce over medium  heat until thick and sticky, about 4 minutes.  Remove frying pan from heat, place chicken back in pan and turn to coat in sauce. 

Transfer to serving plate and top with extra sauce.  Serve with baby potatoes, carrots and salad.

Serves 4

Corinne~