Well, yesterday we had therapy and the movies.
Everything went okay, the kids' friend spent the night with them.
I came home and cooked dinner, Chicken Alfredo, caesar salad and garlic bread:
Recipe By : Cherylann
Serving Size : 4
8 ounces fresh fettuccine
1/2 stick unsalted butter
12 ounces heavy cream
2 ounces parmesan cheese -- grated
salt and white pepper -- to taste
4 boneless, skinless chicken breasts, cooked and chopped
4 oz. mushroom pieces
Boil the pasta, keeping it slightly undercooked. Refresh and drain.
To make the sauce, combine the butter, cream and cheese in a sauté pan. Bring to a boil and reduce slightly. Add mushrooms.
Add the pasta to the pan and boil the sauce and pasta until the sauce is thick and the pasta is cooked. Adjust the seasonings and serve. Top with chicken.
Caesar Salad Dressing Mix
Recipe By : Cherylann Smith
Serving Size : 12
1 Tablespoon sugar
1 Tablespoon garlic powder
1 teaspoon onion powder
6 Tablespoons grated Parmesan cheese
1 1/2 teaspoons black pepper
1 teaspoon salt
1 teaspoon dry mustard
Caesar Salad Dressing:
1 package Caesar Salad Dressing Mix
1/2 cup vegetable oil
1/4 cup lemon juice
Measure all ingredients into a bowl and mix well. Put 1/4 cup mix into a snack size ziplock bag and put into a small fabric bag and attach directions.
Caesar Salad Dressing: Put all ingredients into a blender and whip for 40 seconds*. Chill prior to serving.
Yield: "3 bags" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 10g Fat (85.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : If you don't have a blender, just put into a jar and put on top and shake vigorously until well blended. Be sure to use a WIDE-mouth quart jar. Also be sure to pack down firmly after each addition. This will be a very tight fit.
Toss with salad and serve.
Recipe By :Cherylann Smith
Serving Size : 12
1 loaf fresh baked bread -- cut into 1" slices (I use my sourdough bread)
1 stick butter
1 sprig fresh rosemary
2 cloves garlic -- pressed
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
Preheat oven to 350°.
Put butter, garlic and spices in large microwaveable mug. Heat for one minute until melted. Stir.
Brush on all sides of bread slices.
Toast in oven.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 70 Calories; 8g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.
I have been freecycling this week, like crazy. I got rid of a refrigerator, 2 chest of drawers, 2 bins of crafts stuff, 32" tv, a dvd/vcr, a dvd player and a bunch of kitchen linens.
Today we had:
Breakfast: Eggs and toast
Lunch: McD's...we were out paying bills
Dinner: out to eat for dh's gma's 83rd bday.
Tomorrow, I am picking up my new freezer. After that, I want to get some decluttering done on my shed. So, hopefully, I will be doing some more freecycling next week.
Have a blessed day.~Cherylann