Legos!

Recipe Monday

Muffin in a Minute

This is one of my favorite low-carb bread substitutes. You can alter the various spices to change the flavor. I like a sweeter one in the morning with cinnamon and vanilla, or a muffin that plays with your taste buds by using garlic and dill (great with cream cheese!). In the fall, I'll even add some pumpkin for a fun festive treat. Enjoy!

Ingredients:
- 1/4 cup ground flax meal
- 1/2 teaspoon baking powder
- 1 packet sugar substitute
- 1 teaspoon cinnamon (or whatever spice you are trying)
- 1 egg
- 1 teaspoon butter

Directions:
1. Stir the dry ingredients together in a mug (some people use a bowl if they want more of a bread or bun shape instead of a muffin)
2. Add the egg and butter.
3. Microwave for one minute
4. Take out, slice, add your toppings, and eat!

I use a lot of different toppings, depending on what mood I'm in - butter, cream cheese, jelly, egg & cheese (if I'm making a breakfast sandwich). Experiment and have fun! :-)

The recipe I based my MIM on is located at: http://www.atkins.com/Recipes/ShowRecipe905/Muffin-in-a-Minute-(MIM).aspx

Recipe Monday

Layered Mexican Salad

(compliments to Betty Crocker)

Jonathan and I love this salad - it's healthy and fresh and the dressing is to die for. I'm making it tomorrow for a staff meeting lunch, so I decided to share it with you!

Ingredients:
1 1/2 - 2 cups shredded lettuce
1 chopped bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 avocado (optional)

Dressing:
3/4 tsp grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive oil

Directions:
1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa, and corn. Top with remaining salsa and garnish with sliced avocado (optional).
2. In food processor or blender, process all dressing ingredients except oil. Gradually pour in oil, processing until thick. Serve on the side with the salad.

Money, Money, Money

Some days, I am utterly sick of money. Sometimes I think that I would love to exist in a world without it! But as you know, that is not the world we live in.

If you've been following this blog since I began it, you would know that Jonathan and I are focused on becoming debt-free. When we got married, we wanted to be debt-free by our fifth wedding anniversary. With that date a year and a half ahead, I don't think we'll quite make that, but it will come.

Jonathan and I have spent this past week crunching numbers; we've been lack with our budget and spending over the holiday season and we're determined to get back on track. We are cutting in a few areas; for example, we are changing our cell carrier this week to save almost $100 a month. I look at where we were two years ago and man, we were struggling to pay off the debt. We just didn't know the best way to go about it. We wanted to, but were not sure how. A pastor introduced us to Dave Ramsey, and My Total Money Makeover changed our life and probably our marriage! There are days I get really tired of cutting back as much as we do, but I am excited about it again. This month is exactly two years since we started doing the steps Dave's way, and I was shocked to see this evening as I plugged in numbers that we've paid off $17,700 in debt over the past two years!!! Woohoo!! If we can pay off that much while being houseparents and then living on one income for a year... well, it is just a testimony of what God can accomplish. I'm rejuvenated to keep on the path... it's not easy, but we look forward to the day when we owe money to no one!

Anywho, that's my post for the day - tootleloo!

Recipe Monday

Santa Fe Black Bean Soup

I made this as a healthy warm "comfy" soup on a rainy day, and it was awesome! Even Jonathan, who doesn't like soup, gave it a thumbs up. Give it a try!


Ingredients:
- 2 tablespoons olive oil
- 4 scallions, finely chopped
- 4 garlic cloves, finely choped
- 1 celery stalk, finely chopped
- 2 teaspoons ground cumin
- 1/8 teaspoon cayene pepper
- 1/8 teaspoon ground black pepper
- dash of salt
- 1 1/2 cups chicken broth
- 2 cans black beans, undrained
- 1 can diced tomatoes, undrained
- 1 lime, juiced
- 1/8 cup fresh chopped cilanto

1. Heat oil in medium saucepan and saute scallions, garlic, celery, cumin, peppers, and salt until vegetables are soft.
2. Add chicken broth, beans, and tomatoes - bring to boil and simmer for 10 minutes.
3. Transfer 2 cups of soup to the blender; blend until smooth and add back to soup. Bring back to a boil and simmer for an additional 10 minutes.
4. Add lime and cilanto.
5. Serve and enjoy!

Another Month Has Come and Gone

Okay, so I really need to get back in the habit of posting again! But yes, we are still alive and kicking! We've been struggling with not the best health since Christmas, from a four-day GI/stomach bug to Fifths Disease (Emily) to yucky colds we picked up in Colorado.

Colorado! Now there was the highlight of the last month. Jonathan and I took Emily halfway across of the country to see my family for the first time. In that, all my siblings, with spouses and kids, all overlapped for about 3 days of our week there. It was great for pictures!

In a nutshell, it was a good time and hopefully, we'll take a quick jaunt back to Colorado in May for my sister's highschool graduation. I went to my younger brother's, but missed my dad's and sister-in-law's, so I'm determined to make this one.

I'm going to make this short, but will post more about our trip later. Look for a renewal of blogging soon, including Recipe Mondays!