It's so amazing to read how much my husband appreciates me!
L.O.V.E
Sharayah
Monday, November 5, 2012
DIY Thankful Jar
It's so amazing to read how much my husband appreciates me!
L.O.V.E
Sharayah
French Dip Sandwiches
French Dip Sandwiches
Ingredients:
2-3 lb beef chuck roast
2 cans (14.5 oz each) beef consomme (it is right next to the soups and beef broth)
6-8 hoagie buns
Directions:
Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns.
Pumpkin Spice Cookies
Pumpkin Spice Cookies
recipe from eating well
Ingredients:
3/4 cup canned pumpkin puree
3/4 cup packed brown sugar
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Prep:
Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition
Per cookie: 58 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 57 mg sodium; 56 mg potassium
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Prep:
Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition
Per cookie: 58 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 57 mg sodium; 56 mg potassium
Cilantro & Lime Chicken
This chicken was a freezer meal and literally took 20 mintues to put together earlier this week. Threw it in the crockpot for 7-8 hours today on LOW and voila, fall apart, juicy and delicious chicken garnished with low fat cheese and fat free sour cream. Black beans, corn and yummy spices make this worth making
Cilantro Lime Chicken w/ Corn and Black Beans
Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Thursday, November 1, 2012
Chevron Rug
I AM SO EXCITED.
This rug, this beautiful rug that you are seeing right now, is MINE. Groupon (yes, groupon) had a sale and I got this for $50. I am in serious shock and awe. I have been so into chevron lately! It can change up the scene of a room so easily. EEEk, I just had to share :) What do you think? Is Chevron Hot or Not?
L.O.V.E.
Sharayah
Southwest Flank Steak topped with Peach Salsa
L.O.V.E.
Sharayah
Servings: 6
Serving Size: 3 oz. beef + 1/3 cup salsa
Calories: 250
Fat: 9.4 g
Carbs: 18.2 g
Fiber: 4.2 g
Serving Size: 3 oz. beef + 1/3 cup salsa
Calories: 250
Fat: 9.4 g
Carbs: 18.2 g
Fiber: 4.2 g
Protein: 23.7 g
Old Points: 5 pts
Points+: 6 pts
______________________________
Here are your ingredients:
Recipe from Eat yourself Skinny
Southwest Flank Steak:
3 Tbsp. packed brown sugar
3 Tbsp. chili powder
4 1/2 tsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. cider vinegar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 beef flank steak (1 1/2 lbs.)
Peach Salsa:
3/4 cup chopped peeled fresh peaches
1 small red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. finely chopped red onion
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 garlic clove, minced
1/8 tsp. salt
1/8 tsp. pepper
In a small bowl, combine brown sugar, chili powder, cumin, garlic powder, cider vinegar, Worcestershire sauce and cayenne pepper and rub all over steak. Lightly coat your grill rack with cooking oil and grill steak, covered, over medium heat for about 6-8 minutes on each side. If you don't have a grill, you can broil your steak in the oven about 4-inches away from heat, until desired doneness.
Meanwhile, combine all ingredients used to make the peach salsa in a small bowl and mix well. Allow flavors to marinate a bit while you cook the steak. Once steak is done, thinly slice across the grain and serve, topped with peach salsa. Enjoy!
Old Points: 5 pts
Points+: 6 pts
______________________________
Here are your ingredients:
Recipe from Eat yourself Skinny
Southwest Flank Steak:
3 Tbsp. packed brown sugar
3 Tbsp. chili powder
4 1/2 tsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. cider vinegar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 beef flank steak (1 1/2 lbs.)
Peach Salsa:
3/4 cup chopped peeled fresh peaches
1 small red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. finely chopped red onion
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 garlic clove, minced
1/8 tsp. salt
1/8 tsp. pepper
In a small bowl, combine brown sugar, chili powder, cumin, garlic powder, cider vinegar, Worcestershire sauce and cayenne pepper and rub all over steak. Lightly coat your grill rack with cooking oil and grill steak, covered, over medium heat for about 6-8 minutes on each side. If you don't have a grill, you can broil your steak in the oven about 4-inches away from heat, until desired doneness.
Meanwhile, combine all ingredients used to make the peach salsa in a small bowl and mix well. Allow flavors to marinate a bit while you cook the steak. Once steak is done, thinly slice across the grain and serve, topped with peach salsa. Enjoy!
Zucchini, Squash & Ricotta Galette
L.O.V.E.
Sharayah
Zucchini, Squash & Ricotta Galette
Servings: 12
Serving Size: 1 slice
Calories: 164
Fat: 8.5 g
Carbs: 15.1 g
Fiber: 0.6 g
Protein: 7 g
Old Points: 3.9 pts
Points+: 4 pts
______________________________
Here are your ingredients:
Recipe adapted from Eat yourself Skinny
Crust:
1 1/2 cups unbleached all-purpose flour (I used whole wheat flour)
1/4 tsp. salt
8 Tbsp light butter, cold
2 oz. fat free cream cheese
1/4 cup of ice water, adding an additional tablespoon if necessary
Filling:
1 medium zucchini
1 medium yellow summer squash
1 clove garlic
1 cup ricotta cheese
1 Tbsp honey
1 egg white
1 Tbsp fresh thyme
1/2 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
Egg wash:
1 egg yolk
1 tsp. water
Topping:
1 Tbsp olive oil
Fresh basil
In a medium bowl, combine flour and salt. Cut in cold butter until mixture looks course chunks and then cut in cream cheese. Butter and cream cheese will resemble pea-like chunks in the flour; then mix in 1/4 cup of ice water. Feel free to add an additional tablespoon of water, if needed. Shape dough into a disc, cover with plastic wrap in place in the fridge.
While dough is sitting in the fridge you can make your filling. Slice zucchini and squash, laying out your slices on sheets of paper towels. Sprinkle a little salt on each piece and sit for 30 minutes, allowing paper towels to soak up the water. Blot dry after the allotted time has passed and set aside.
For the filling, whisk together ricotta cheese, egg white, garlic, honey, thyme, parmesan and mozzarella cheeses. Set aside.
Preheat oven to 400 degrees F. Lightly flour your surface and roll out you dough until it is a 12-14 inch circle. Place rolled out dough on a baking sheet covered with parchment paper and spread ricotta mixture over dough, leaving about 2 inches from the edge. Arrange zucchini and squash over top of the mixture, overlapping as needed and fold over the edges of the pie crust. You want your pie to look like an even circle.
Whisk together egg yolk and a teaspoon of water and brush mixture over top of the crust. Drizzle a bit of olive oil on top and place pie in the oven for about 40 to 45 minutes. Remove from oven and sprinkle fresh basil, if desired. Enjoy!
Old Points: 3.9 pts
Points+: 4 pts
______________________________
Here are your ingredients:
Recipe adapted from Eat yourself Skinny
Crust:
1 1/2 cups unbleached all-purpose flour (I used whole wheat flour)
1/4 tsp. salt
8 Tbsp light butter, cold
2 oz. fat free cream cheese
1/4 cup of ice water, adding an additional tablespoon if necessary
Filling:
1 medium zucchini
1 medium yellow summer squash
1 clove garlic
1 cup ricotta cheese
1 Tbsp honey
1 egg white
1 Tbsp fresh thyme
1/2 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
Egg wash:
1 egg yolk
1 tsp. water
Topping:
1 Tbsp olive oil
Fresh basil
In a medium bowl, combine flour and salt. Cut in cold butter until mixture looks course chunks and then cut in cream cheese. Butter and cream cheese will resemble pea-like chunks in the flour; then mix in 1/4 cup of ice water. Feel free to add an additional tablespoon of water, if needed. Shape dough into a disc, cover with plastic wrap in place in the fridge.
While dough is sitting in the fridge you can make your filling. Slice zucchini and squash, laying out your slices on sheets of paper towels. Sprinkle a little salt on each piece and sit for 30 minutes, allowing paper towels to soak up the water. Blot dry after the allotted time has passed and set aside.
For the filling, whisk together ricotta cheese, egg white, garlic, honey, thyme, parmesan and mozzarella cheeses. Set aside.
Preheat oven to 400 degrees F. Lightly flour your surface and roll out you dough until it is a 12-14 inch circle. Place rolled out dough on a baking sheet covered with parchment paper and spread ricotta mixture over dough, leaving about 2 inches from the edge. Arrange zucchini and squash over top of the mixture, overlapping as needed and fold over the edges of the pie crust. You want your pie to look like an even circle.
Whisk together egg yolk and a teaspoon of water and brush mixture over top of the crust. Drizzle a bit of olive oil on top and place pie in the oven for about 40 to 45 minutes. Remove from oven and sprinkle fresh basil, if desired. Enjoy!
Pin curls for Voluminous Sexy Hair
Ever wonder why no matter how many times you curl your hair its still flat?
This is the trick! Just use it on the top half of your head if your in a hurry, or do your whole head if you have the time. The volume will last all day!
Take the curling iron and make a curl, remove the iron and curl the hair back into the formation you just made from the iron. Pin it in place and let cool.
TA DA. Glorious hair.
Look at the middle picture, it is AMAZING.
Let me know how it works for you!
L.O.V.E.
Sharayah
This is the trick! Just use it on the top half of your head if your in a hurry, or do your whole head if you have the time. The volume will last all day!
Take the curling iron and make a curl, remove the iron and curl the hair back into the formation you just made from the iron. Pin it in place and let cool.
TA DA. Glorious hair.
Let me know how it works for you!
L.O.V.E.
Sharayah
Skinny Pumpkin Chocolate Chip Bread
Today I wanted to surprise my hubby with a yummy treat. Baking this chocolate pumpkin bread has nothing to do with me and my chocolate obsession, no, it was a purely self-less act.
Go ahead and be self-less with me and make this for someone else ;)
Here's the recipe:
Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla
- 3 eggs
- 1/4 cup fat free sour cream
- 3/4 cup applesauce
- 1 2/3 cup whole wheat flour
- 1/2 cup stevia
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup cup all natural chocolate chips
- powdered sugar, to garnish if wanted
Instructions
- Preheat oven to 350 F degrees. Grease & flour loaf pan.(I put mine in cupcake tin and a pan for two instead-pictured above)
- In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
- In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
- Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
- Fold in 1 cup of chocolate chips.
- Pour into prepared loaf pan. Sprinkle some chocolate chips on top.
- Bake 55-60 minutes or until a toothpick comes out clean.
- Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
- Dust top with powdered sugar to garnish.
Breakfast Burritos (freeze for quick meals on the go)
Breakfast Burritos
1 lb. Sausage
1 Pkg. Hash browns
8 to 12 Large eggs
1/4 cup skim milk
Shredded Mexican cheese (just a light amnt if you are watching cals)
salt and pepper to taste
1 lb. Sausage
1 Pkg. Hash browns
8 to 12 Large eggs
1/4 cup skim milk
Shredded Mexican cheese (just a light amnt if you are watching cals)
salt and pepper to taste
1 to 2 pkg. tortilla (i used veggie or whole wheat)
Cook sausage, put aside.
Cook hashbrowns in the same pan as you did the sausage.
In a separate bowl mix together the eggs, milk and salt and pepper. Wisk together and add to the hasbrown, sausage mixture.
Cook eggs thoroughly.
Put ingredients in your tortilla and sprinkle with cheese, wrap in plastic wrap and put into a freezer safe bag. I fit about 4 in a bag.
Place in freezer.
When you are ready to eat - take the number of burritos you want out of the freezer, unwrap and place in a paper towel and warm ONE of the burritos for 45 seconds - take out - warm the second ONE for 45 seconds. Then put the first one back in the microwave for another 30 seconds. Repeat for second burrito. etc.
I know this method of warming sounds strange, but I have found to be able to heat the burrito all the way through, this is the best way.
Serve with salsa, sour cream, or plain. Your choice.
Try these then let me know what you think!
Cook sausage, put aside.
Cook hashbrowns in the same pan as you did the sausage.
In a separate bowl mix together the eggs, milk and salt and pepper. Wisk together and add to the hasbrown, sausage mixture.
Cook eggs thoroughly.
Put ingredients in your tortilla and sprinkle with cheese, wrap in plastic wrap and put into a freezer safe bag. I fit about 4 in a bag.
Place in freezer.
When you are ready to eat - take the number of burritos you want out of the freezer, unwrap and place in a paper towel and warm ONE of the burritos for 45 seconds - take out - warm the second ONE for 45 seconds. Then put the first one back in the microwave for another 30 seconds. Repeat for second burrito. etc.
I know this method of warming sounds strange, but I have found to be able to heat the burrito all the way through, this is the best way.
Serve with salsa, sour cream, or plain. Your choice.
Try these then let me know what you think!
Baked Turkey and Spinach Meatballs
Baked Turkey Meatballs with Spinach
from Home Cooking Memories
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
from Home Cooking Memories
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
2 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 1/2 lbs lean ground turkey
3/4 cup bread crumbs
2 large eggs
Instructions
Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
2 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 1/2 lbs lean ground turkey
3/4 cup bread crumbs
2 large eggs
Instructions
Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.
Drag Queen Hair and Makeup
I had never done drag hair and makeup before. Let me tell you, it was a lot little intimidating. Turning a man into a woman is hard w.o.r.k. But I DID IT! It's definitely not the type of beauty you do everyday, it is a very specific look. Pure FUN. Tutorial to come. Here are the pictures :)
Hair and Makeup Before & After
L.O.V.E
Sharayah
Speghetti Squash=GUILT FREE PASTA!!
I am a carb-o-holic, but try to stay away from
them...which in the end makes me want them more.
SO I discovered (not really discovered discovered of course, but I had never heard of them before today so ta da, discovered) Spaghetti Squash.
1.De-seed them, its almost like gutting a pumpkin, get rid of all the inner mesh stuff that holds the seeds (they actually cook up and taste just like pumpkin seeds if you wanna try them).
2. Take a fork and start to shred the insides. It easily turns into "spaghetti".
3. Put a little Olive Oil in the bottom of a non-stick pan and throw your squash inside. Season with some salt, pepper and any other seasoning (I used Italian Seasoning) and go a head and cook them for about 2-4 minutes depending on how "done" you want them.
4. ENJOY your completely guilt free "pasta"
YUMMM.
SO I discovered (not really discovered discovered of course, but I had never heard of them before today so ta da, discovered) Spaghetti Squash.
It can replace all pasta. *Angels singing*--the crazy thing is, it is actually good...like really good.
I will post a picture of what they look like so that you can find them faster if you don't know what they are. {I don't want you to look like one of those people in the parking lot who can't find their car; And by those people, I mean me. Your welcome.}
To make them:
I will post a picture of what they look like so that you can find them faster if you don't know what they are. {I don't want you to look like one of those people in the parking lot who can't find their car; And by those people, I mean me. Your welcome.}
To make them:
1.De-seed them, its almost like gutting a pumpkin, get rid of all the inner mesh stuff that holds the seeds (they actually cook up and taste just like pumpkin seeds if you wanna try them).
2. Take a fork and start to shred the insides. It easily turns into "spaghetti".
3. Put a little Olive Oil in the bottom of a non-stick pan and throw your squash inside. Season with some salt, pepper and any other seasoning (I used Italian Seasoning) and go a head and cook them for about 2-4 minutes depending on how "done" you want them.
4. ENJOY your completely guilt free "pasta"
YUMMM.
Thursday, October 4, 2012
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