Wednesday, October 20, 2010

Quick and easy super yummyness

There are some nights ok alot of nights that I wait way to long to figure out what to make for dinner. On these occasions I hate turning to junk food or typical quick food. So I have found a few recipes I can whip up that are not only tastey but fairly healthy. This meal is brought to you curtesy of Costco and their yummy food.

Spinach and Mozzerella Ravioli with roasted tomatoes and spinach
Costco has this supper yummy packaged Ravioli stuffed with spinach and mozzerella, I boil them up
throw a few handfuls of cherry tomatoes in the oven @ 450 drizzeled with a bit of olive oil, unitll they burst and look yummy
I chop up fresh spinach and some green onions.
In a bowl I put in the spinach and onion and toss the the roasted tomatoes on top once the pasta is done I scoop it into a platter and top with the veggie mixture. I add alittle bit of the pasta watter to let the spinach wilt a bit then top with the herb/parmesean mixture that comes with the ravioli.

All of these ingredience come from Costco :) even the veggies and olive oil I love Costco.
All in all about 10 min and voila! a yummy meal every one loves thats less than 500 calories per serving!

Thursday, October 14, 2010

Fall Fun!

I may complain about the rainy cold weather but some of my favorite things fall, well in Fall!
I love all things pumpkin as you might be able to tell from my previous post. This is not limited to tasty treats though I also love the thrill of the hunt for the perfect pumpkin. One of our new favorite places to collect pumpkins is Stoney Ridge Farm in Everson, WA. It is sooo cute they have pumpkins, gourds, apples, home made pies, fresh donuts, hot cider, hot chocolate and espresso. They also have a petting zoo and train rides for the kids. There is no shortage of fun stuff to do for the kids and adults alike. Last year we went when Giada was just a tiny little baby and fell in love with the place. The one thing I may suggest is try going on Thursday or Friday the cost is cheaper ($2 for kids over 3) and its less busy than Saturday ($3 for kids over 3) Here's a link if you'd like to check it out your self!
We also love Cascadian Farm in Everson Wa. You may have heard of Cascadian organic foods, well this farm is were all that originated from. They have a wonderful pumpkin patch and orchard. They also have a really cute road side stand selling allot of there tasty foods along with fresh made pies, cookies, cider, and espresso. Yet another farm we enjoyed last year when Giada was such a tiny baby. Cant wait to visit both farms this year and collect our bounty!
Here's a link to Cascadian farm if you'd like to check it out:

We are also Trick or treating this year and since Halloween decided to fall on a Sunday we have the opportunity to celebrate the holiday all weekend. we will be trick or treating twice:
Sunset Square Trick or Treat @ 3pm Friday
Fairhaven Trick or Treat @ 3pm Sunday

Wednesday, October 13, 2010

Mmmmm Pumpkin everything

Best part of fall? Pumpkin treats! I will admit that I am a sucker for Starbucks Pumpkin Spice Lattes but at $4 a pop I'm thankful I found this recipe to make them at home! Its intended for the crockpot but i cooked it on the stove top to save time and it was still really good. I think slowly heating it would probably help the flavors to develop a bit better. This is yet another recipe I found on

Pumpkin spice lattes
--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.

Totally yummy we will be making these again.

The other treat we had, Pumpkin bars I got the recipe from Reiko (thanks!) and it has quickly become a fall favorite around here. They are easy to make and freeze well (if they make it that far)

Pumpkin bars w/ cream cheese frosting:
-4 eggs
-3/4 veg oil (i use 1/2 cup apple juice and 1/4 cup olive oil)
-2 c sugar (agian I knocked it down to 1 1/2 c.)
-2c canned pumpkin or roasted pureed sugar pumpkin
-1 tsp. baking soda
-1 tsp salt
-2 tsp cinnamon

mix all wet ingredients together create a well mix in all dry ingredients. put in a greased/floured jelly roll pan 11x17in. bake at 350 for 20-25 min. (untill toothpick comes out clean) cool and frost

-1/4c butter
-3 oz cream cheese
-1/2 tsp vanilla
-2c powdered sugar

Mix mix mix smear on top of cooled bars.

EAT! Yum!

Tuesday, October 12, 2010

Let's Get Cookin!

Although I LOVE warm weather one of my favorite things to do is bake. I love being in the kitchen creating new yummy things for freinds and family. I have recently become addicted to a new blog I stole my first recipe from there last night. Crockpot lasagna! it was so yummy! I do have to toot my own horn and say that my regular lasagna is really really good, but I thought why not try transfering that from the oven to the crockpot and see how it goes. Especially since my oven has been on the fritz lately.
It was really easy especially since I have stopped adding meat to my lasagna, (saves money and fat) the recipe as I translated it is:
About a hlaf a box of regular old lasagna noodles (dont use no boil they will just dissolve)
a few large handfuls of spinach
3 large carrots
Large can crushed tomatoes
2 teaspoons brown sugar
salt and pepper to taste
2 table spoons dried basil (if you have fresh even better)
Cream Cheese
Sour Cream
Parmesan Cheese
Italian Cheese blend
Olive oil
(I like to add more vegtables but this is what I had in the house its also good with mushrooms, zucchini, and peppers)
My sauce prep work:
I steamed my carrots untill soft and mushy then mushed them up and added a large can of crushed tomatoes, basil, brown sugar, salt and pepper. done!
cheese sauce ( I really dislike ricotta cheese so this is what I use)
8 oz lowfat cream cheese 1 table spoon sour cream and 1/4 c milk, and about 1/4 cup parmesan cheese.. mix mix mix till mostly smooth

To assemble:
I drizzled some olive oil on the bottom
put a dollup of red sauce down
layered noodles (you have to break them up a bit to get them to fit into the oval shape)
spoon some red sauce on top of noodles
spoon some cheese sauce on top
large handful of spinach then drizzle with olive oil
repeat till you fill it up or run out of ingredience. I like to make sure I end with alittle bit of red sauce to top the noodles with keeps it from drying out a bit
dump on a 1/3c water
set your crockpot on high and cook for 4 hours
with 1 hour left I topped it with the italian cheese blend.
supper yummy!

What's next?
-Pumpkin Spice Latte
Pumpkin Bars mmmmmmm

Lets Get started!

Our lives have been so CrAZY these past few months, weeks, years? In the midst of all the craziness I feel like alot of what I want/ need to say is lost so I decided it was time to do a blog so that every one who is interested can check in with us any time. And... I wont feel so guilty if its been to long since I last emailed or called you.
So Keep checking in and I'll make an attempt to post as often as possible!