Monday, October 28, 2013

Weekend Recap

Happy Monday everyone! I hope you all had a great weekend and are ready for another week. We had a busy but relaxing weekend if that makes sense.

Thursday evening, we went shopping and Addison finally decided on her Halloween costume: Sofia the First. She has been so excited ever since we bought it. She wants to wear it all the time and is disappointed that she has to wait.


Friday was a relaxing day around the house. We had a bunch of family over for dinner that night. I made some Chicken Corn Chowder that I thought turned out really well. I hope everyone else enjoyed it, too!

Saturday the kids and I went shopping with my mom, sister and niece while TC worked on making some wooden pumpkins for the front yard. We had a great time (as always) and the pumpkins look really cute! That night, we went to a Relay for Life event for a short time, then went to the neighbor's house to cook some hot dogs on the fire. Good food and good company!


Sunday, we went to church, breakfast with my parents, grocery shopping and then hung around the house the rest of the day. I was happy to get a 4 mile run in. It was the first time in a long time that I ran 4 miles. It felt great, too! I'd like to do a half marathon someday, but that day is still a bit in the future for me.


Sunday night, I made some cheesy garlic bread and pizza pockets for dinner. It was a change from the meal plan, but they were so good!

So that's our weekend. We kept busy, but still managed to relax a little bit.

I hope you all have a great week! I will try to do a WIAW post again for you all. Hope I remember to take pictures of everything for you!

So long for today...

Sunday, October 27, 2013

Weekly Food & Fitness Plan

Happy Sunday Friends! I hope you're having a great weekend! it has been such a nice and relaxing weekend for us! its nice to have one of these every now and then.

I wanted to do a quick post before church to give you this week's plan:

Food:
Sunday: Pan Fried Swai
Monday: Crockpot Salsa Chicken
Tuesday: Chicken & Corn Chowder
Wednesday: Grilled kielbasa Sandwiches
Thursday: Ravioli
Friday: Camping
Saturday: Camping

Fitness:
Sunday: 4 mile run
Monday: TurboFire
Tuesday: TurboFire
Wednesday: Yoga Meltdown - Level 1
Thursday: Rest
Friday: Family Walk
Saturday: 3 mile run

Ok. Time to head out. Hope you all have a great day! Weekend recap will be up tomorrow.

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So long for today.

Friday, October 25, 2013

Pumpkin Spice Cupcakes


Happy Friday everyone! We made it through another week! This one was a quick one for me, so not too bad. The temperature took a nose dive over the last few days and Fall has definitely arrived in my neck of the woods. But it's supposed to warm back up a little bit next week to more seasonable temperatures. The weather has been relatively beautiful though! Blue skies and sun as far as you can see. We get a little bit of rain here and there, but I can put up with a little bit of that!


So since Fall is in full swing, I thought I would share my recipe for Pumpkin Spice Cupcakes. I tried a Pumpkin Spice cupcake at a local cafe a few weeks ago and knew that I would have to make some of my own. The flavors were so delicious and the frosting was so light. Definitely not the regular buttercream that I'm used to. So I turned to Pinterest of course! The cupcakes are based based on this recipe at SkinnyTaste and the frosting is from Can You Stay For Dinner.

PUMPKIN SPICE CUPCAKES
Servings: 24
Points+: 3


French Vanilla Cake Mix
2 t. Pumpkin Pie Spice
1 c. canned 100% pure pumpkin
1 c. water
1 egg white

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree, water and egg white, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.


WHIPPED VANILLA PUMPKIN SPICE FROSTING
1 cup milk
5 tablespoons flour
2 teaspoons vanilla extract
1 cup butter, at room temperature
1 1/4 cups granulated sugar (not powdered sugar)
1/2 t. pumpkin spice


In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.

In the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 1/4 cups of granulated sugar and pumpkin spice until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.

Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

Frost each cupcake and ENJOY!!

So 5 points for a cupcake. That's not too bad, right? Especially one that is this delicious. Trust me. You need to try these. You won't regret it!

I'm linking up with some awesome ladies today for That's Fresh Friday!  Go check them out!  
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So long for today...

Monday, October 21, 2013

Weekly Food & Fitness Plan and Weekend Recap

Happy Monday everyone! I hope you're all well and had an amazing weekend. Things have been pretty hectic for us the last couple of weeks. But I think we might acutally get a break for a bit. We are camping this coming weekend, but we'll be pretty local, so that will be nice.

We had Camden's baptism at church yesterday. Friday and Saturday were spent getting ready for that. Sunday, we went to church for the service, then we had a cookout with everyone at our house afterwards. It was a great day. We are very blessed to have such wonderful family and friends.

Here are some pictures from the day...yes, we have very tall ministers. They are both over 6 feet tall!

With my mom and dad:




My sister and my niece:

TC's mom hold Camden and our neighbors that came for the service:



Cupcakes I made for the after party:

Here is a side by side comparison of Addison from her baptism and Camden from his. Sometimes the similarities amaze me!


We really had such a nice day. And to top it off, our Steelers not only won, but they beat the Ravens!! Hope this means the season might improve from here. Not holding my breath on that one though.

Ok, so now it's time to buckle back down and get back on track with my eating and exercise. Here is what I have planned for the week:

Southern Living Yankee

Dinner Plan:
Monday: Grilled Turkey Brats
Tuesday: Grilled Hamburgers
Wednesday: Crockpot Roast Beef Sandwiches
Thursday: Ravioli
Friday: Crockpot Chicken Corn Chowder
Saturday: Camping - Mountain Pies/Hot Dogs on the Fire

Exercise Plan:
Monday: T25
Tuesday: T25
Wednesday: Yoga Meltdown - Level 1
Thursday: T25
Friday: 3 mile run
Saturday:3 mile run

I know I don't have a ton of detail, but I haven't been to the grocery store yet. So I need to do that before I will know what the sides are. I promise next week's plan will be better.

I hope you all have a great week. Don't forget to link-up with you plan for the week!

So long for today...






Monday, October 14, 2013

Weekly Food & Fitness Plan

Happy Sunday everyone! I hope you're all enjoying your weekend. Our weekend was supposed to be a nice relaxing camping trip, but we had somewhere obstacles along the way! Might do a post about it for you later in the week - if I can find the time.

Sorry I've been MIA this past week. Life has been crazy busy and will be again this week, so I might not get my posts up again this week. Please bear with me. Everything is ok, just have a ton of stuff going on, both at work and home. But things should calm down again within the next week and a half or so.

Here is the plan for this week:

Dinner Plan:
• Sunday - Dinner out with family
• Monday - Grilled Honey Lime Chicken
• Tuesday - Slow Cooker Chili
• Wednesday - Kraft Recipe Makers
• Thursday - Ravioli
• Friday - Chicken & Corn Chowder
• Saturday - Dinner with family

Workout Plan:
• Sunday - 3 mile run
• Monday - T25
• Tuesday - Yoga Inferno - Level 1
• Wednesday - T25
• Thursday - T25
• Friday - T25
• Saturday - 3 mile Run

Since this week is going to be another busy one, I think I had better stick to quicker workouts.

Ok, time to get back to the chaos that is my life right now.

Have a great rest of your weekend and week!

So long for today...







Sunday, October 6, 2013

Weekly Food & Fitness Plan

Southern Living Yankee

Good morning everyone! I hope you are all having a great weekend. It's the last day, so make it a good one. We are going to late church, then a congregational dinner afterward. Still have some cleaning/de-cluttering to do, so that's my plan for the day.

We have had some hot weather the last week or so and it's supposed to cool down this week. I couldn't be more excited about this!

Here us the plan for this week:

Dinner Plan:
• Sunday - Steaks & Fries
• Monday - Chicken Cordon Blue w/ couscous and green beans
• Tuesday - Birthday dinner
• Wednesday - Spaghetti & meatballs
• Thursday - Chicken & Stuffing Casserole w/ green beans
• Friday - Camping
• Saturday - Camping

Workout Plan:
• Sunday - 3 mile run
• Monday - Ripped in 30 - Level 3
• Tuesday - Yoga Meltdown - Level 1
• Wednesday - Ripped in 30 - Level 3
• Thursday - Ripped in 30 - Level 2
• Friday - Rest
• Saturday - 3 mile Run

I know it seems like I'm always doing the same workouts every week. And I guess that's true, but I'm a creature of habit and I tend to stick with what I know. I might think about moving up to level 2 of Yoga Meltdown soon, but that is still a couple of weeks off.

Have a great rest of your weekend!

I had an e-mail malfunction and couldn't get the link to post on here, so head over to Racheal's page to link-up with us.

So long for today...

Friday, October 4, 2013

Slow Cooker Beef & Broccoli



We made it to the weekend my friends! I couldn't be happier about this. Even though this week went pretty fast for me, I'm still so glad that the weekend is finally here! I know I make a pretty big deal about the weekends, but isn't that what we all work for? We are going to dinner tonight to celebrate my mom's birthday. Other than that, I have no definite plans. I have a lot of de-cluttering/organizing that I would like to do around the house, but nothing planned other than that.

I have had a request from Leila to post this one soon. So here you go...

When I was getting ready to come back to work, I was trying to find some slow cooker recipes that would make good freezer meals, too. I found this one and thought that it would be pretty good. I prepped all of the meat and threw it in a bag. When I was ready to cook it, I pulled the meat out of the freezer and put it in the slow cooker, then I mixed up the sauce the night before, poured it over the beef, added it to the slow cooker and then put it in the fridge overnight. I like that this helps to marinate the meat a little bit, too. I pulled it out of the fridge at lunch and let it cook all afternoon. Then I finished it up after I got home. It was really pretty easy and I will definitely make this one again. I might try to make the sauce ahead of time and freeze it with the meat, just to save a little more time. Here's the recipe:


SLOW COOKER BEEF & BROCCOLI
adapted from Emily Bites
Points+: 8
Servings: 4

1 lb uncooked lean & trimmed boneless top round roast of beef, sliced thin and cut into bite-sized pieces
1 cup fat free beef broth
½ cup low sodium soy sauce
1/3 cup brown sugar
1 t sesame oil )
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets/pieces, unthawed


Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.

Cover slow cooker and cooke on low for 4 - 6 hours, until the beef is cooked through.

Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.

I rounded out our meal with some rice, but you can use whatever you would like. Enjoy!

I hope you all have a great weekend! Find me on Instagram to keep up with our shenanigans.

So long for today...

Thursday, October 3, 2013

Thankful Thursday

Running with Racheal

We're on the downhill slope now ladies and gentlemen! Hump day is behind us. The only thing standing between us and the weekend is the rest of today and Friday. I hope your week is going well. Mine is flying by, which means that I'm keeping busy. I'm starting to plan for our camping weekend next weekend and also for Camden's baptism the weekend after that. I'm sure these next couple of weeks will go by much faster than I want them to. But I'll try to keep up!


For this week's Thankful Thursday, I am thankful for my job. The "temporary" government shutdown has forced people out of their jobs this week. I'm so thankful that I don't have to go through that. I know that there are many people that are wondering how they will be able to pay their bills during this time. I'm blessed to have a stable job with a good company. I know that I may not always express my gratitude about it, but during a time like this, I realize that I really am lucky.


I know most of you don't know what I do or the company I work for, so I thought I would explain a little bit. I work for the South Carolina Public Service Authority, also known as Santee Cooper. We are a state owned company in South Carolina. I work for the electric company, but my job has nothing to do with generating electricity. Santee Cooper also owns two lakes, Lake Marion and Lake Moultrie. Around these lakes, we have leased property. My job is to oversee these leases. It's not the most exciting or glamorous jobs, but it's a good department with a good company. I work with some pretty good people and we have a little family there. I've been here for over 8 years now. I spend the majority of my time in the office, but sometimes I get to go out in the field either in a car, on the boat or even in the helicopter. The views around the lake are so beautiful most of the time!


With so much uncertainty in life these days, it's reassuring to know that I have a good job that I'm pretty sure isn't going anywhere.

So long for today...

Wednesday, October 2, 2013

WIAW

What day is it?!?!?! Huuuuump Day!!!!! Whoop, whoop!! Seriously, still isn't old for me.

I hope you're all having a great week. I'm keeping busy, so mine is going pretty quickly. I'm sticking to my Weekly Food & Fitness Plan and it really helps so much not to have to think about those things during the week! So easy. If you haven't linked up already, you should try to this coming week. You won't regret it.

So I thought I would link up with Peas & Crayons again for WIAW. I'm trying to vary things a little bit so it's not always the same things that you see. Hope you're not bored yet...

Breakfast: Eggs with Turkey Bacon and an apple.


Snack: Iced Oatmeal Cookie Clif Kids bar


Lunch: Ham & Cheese Wrap with Cracker Chips and some grapes


Snack: Mixed Berry Greek Yogurt


Dinner: Slow Cooker Beef & Broccoli (recipe coming soon to the blog) with rice.

Dessert: One of my Pumpkin cupcakes (again, recipe coming soon)I

So there were a couple of new things, but overall, more of the same. Might have to find some new ideas to keep things interesting for you.

I hope you all have a great Hump Day and rest of your week!

So long for today...

Tuesday, October 1, 2013

Oatmeal Cookie Pie


Happy Friday everyone!! We made it through another week. I just got back from a nice 3 mile run followed by a 1 mile walk. Definitely a great way to kick off the weekend! I am doing great with my food and fitness plan this week. I had to make one swap, but I will fill you in on that with my recap on Sunday.

Today's recipe is anything but WW friendly, but it is so good. I made it back in February (if you can't tell by the tablecloth) and never posted about it. Since I am on my oatmeal kick lately, I thought I would share it with you. Next time you want to splurge, I highly recommend this pie. Here's the recipe:

OATMEAL COOKIE PIE
adapted from Mr. Food
Points+: 9
Servings: 10


1 rolled refrigerated pie crust (from a 15-ounce package)
3 eggs
1 c. light corn syrup
1/2 c. unpacked brown sugar
2 T. light butter, melted
1 T. butter, melted
1 c. quick cooking oats
1 T. all-purpose flour
1/2 t. ground cinnamon
1/4 t. salt

Preheat oven to 325 degrees F. Unfold pie crust and place in a 9-inch deep dish pie plate. In a large bowl, beat together eggs, corn syrup, sugar and butter. Add remaining ingredients and mix well. Pour into crust. Place on baking sheet. Bake for 55 to 60 minutes or until top is golden brown and filling is set in center. Cool.


I will leave you with a picture of my awesome running buddy from this morning. He always does a great job of keeping pace with me. Ha!


Have a greay weekend everyone. It's supposed to cool down here which I think we all will welcome!!

So long for today...