Today I discovered that it takes fifty-three minutes and forty-three seconds on the elliptical machine at an average heart rate of 155 beats per minute to burn five hundred calories.
The final television lineup looks like this: Sunday - Californication. Monday - usually occupied watching DVR'd shows. Tuesday - How I Met Your Mother, Two and a Half Men, The Big Bang Theory, Bones, Reaper (the jury is still out on Journeyman). Wednesday - Private Practice, Pushing Daisies. Thursday - Grey's Anatomy, CSI (the jury is still out on Big Shots). Friday - the jury is still out on Moonlight. When they start up again I will still watch Battlestar Galactica and Medium. And I'm probably forgetting about seven different shows.
Officially given up on: Heroes (it's not holding my interest this season, which sucks considering how much I loved it last season), Criminal Minds (no Mandy, no us), Dirty Sexy Money, Bionic Woman.
Several recipes have been added to the "Make Again" repertoire of my ever-picky family. All come courtesy of
RecipeZaar.
Chicago Italian Beef (Crock Pot)5 lbs rump roast (do not substitute for a different type roast)
2 cans (~28-30 oz) beef broth
1 package good seasons italian seasoning
1/2 - 1 jar sliced pepperoncini peppers (depending on level of spiciness desired)
1/2 - 1 jar giardiniera (a jarred pepper/veggie medley found in the pickle section of the grocery store)
3-5 sweet green peppers
1 loaf long thin French bread
- Cook first 5 ingredients in a Crockpot on LOW for 18 hours.
- Turn over at the 6th and 12th hour interval.
- At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
- Cut bread into 6 inch lengths and slice on the side lengthwise.
- Pull roast apart with a fork, and using tongs, pile bread with meat and juice. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.)
- Lay strips of green pepper on top of the meat. Salt to taste.
- May be frozen when cooked.
For us, we skipped the green peppers, added sliced provolone to the sandwich and I added jarred roasted red peppers for myself. Very messy and good!
Creeping Crust Cobbler1/2 cup butter or margarine
1 cup flour
1 teaspoon baking powder
3/4 cup white sugar
1/2 cup milk
2 cups fruit (canned, fresh or frozen)
1/2 cup white sugar (if using canned fruit, this can be omitted, since the fruit will be sweet enough on it's own)
- Preheat oven to 350 degrees.
- While oven starts to preheat, place butter (or margarine) in an 8"x8" pan, and place in oven to melt butter.
- In a mixing bowl, combine flour, baking powder, 3/4 cup sugar and milk. Mix well to combine.
- Remove pan from oven and pour batter mixture on top of melted butter - **DO NOT MIX TOGETHER!**
- In a small saucepan, heat fruit and 1/2 cup sugar until warmed and a syrup forms of the sugar, and gently spoon fruit mixture over batter.
- Bake for 35-40 minutes or until crust is golden brown.
This seemed to be a hit with Calvin, who is very particular about his cobblers. We used two cups of frozen mixed berries (raspberries, blackberries, blueberries) and served with vanilla ice cream.
Jambalaya (Crock Pot)12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can (15 oz) beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled raw shrimp
3 cups cooked rice
- Cut chicken into 1 inch pieces.
- Put all ingredients (EXCEPT shrimp and rice) in crockpot.
- Cover; cook on low for 8 hours.
- Add shrimp the last 20 minutes of cooking.
- Stir in rice before serving.
I used two cans of chicken breast as we didn't have any packaged chicken, and it turned out really well. I stirred a tablespoon of sour cream into my serving.
Cheese Enchilada Chowder (Crock Pot)1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen whole kernel corn
1/2 cup chopped onions
1/2 cup chopped bell peppers (red, yellow, or green)
1 jalapeno pepper, seeded, and finely chopped
1 (19 ounce) can green enchilada sauce
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream
guacamole
tortilla chips
- Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
- In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
- Gradually whisk in the milk until mixture is smooth.
- Pour over vegetables in slow-cooker.
- Cover and cook on LOW heat for 6-8 hours.
- Add cheese and stir until melted.
- Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.
I added a can of chunked chicken breast to the pot to give it some meat. I also added a small handful of jarred jalapeno slices (nacho style), and probably more cheese than the recipe called for. Calvin added a couple of spoonfuls of refried beans to his serving. We omitted the guacamole completely as it is EVIL.
Labels: food, Op:Goddess, recipe, TV
