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Wednesday, December 30, 2009

First Camera Guinea Pigs: The Pups!

I'm too cute for my own good.

This is my model pose.

Where's our presents?

Ahh, here's one!


ZOMG I am so frickin cute I just can't stand it. Give me noms.


What are you looking at?

This is my sad and dejected face. Nobody loves me. Please to halp. Send treats.

Lack the strength to move. Lack the will to live. Send all you can. Hurry, times runs out.

Noms? I wantz some, too.

I'm actually not afraid of this camera, ma! Success!

I'm so cute. Plus, I am the OG (original gangsta)!

Whatever, I'm bigger than you, foo'!


Gives it to me.

I says gives it!

Pretty please, gives it to mys cute face?


I will leave you with this.

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Merry (Belated) Christmas

This December passed by in a whirlwind, as it usually does. We got our tree up, in the past we have always been in tiny apartments so it was nice to give it plenty of room.

For Christmas, my wonderful husband gave me a new DSLR camera! I am so excited but am clueless about all the manual settings and am trying to teach myself how to use more than just the auto setting.

Our tree:

Using the candlelight auto setting:

A few ornament shots:

And, course, our Moravian star:

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Friday, December 11, 2009

Stovetop Mac and Cheese

Not too shabby for a low calorie mac. The recipe made way too many bread crumbs (I used pre-made ones). Next time I would cut the crumbs/butter mixture in half. Served with Classic Meatloaf.

1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low-fat milk
2 tbsps all-purpose flour
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 (1 1/2-oz) slice white bread
1 tbsp butter, melted

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.

Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.

Nutritional Information:
Yield: 4 servings (serving size: 3/4 cup)
Calories: 334 (30% from fat)
Fat: 11g (sat 6.5g,mono 2.8g,poly 0.8g)
Protein: 17.7g
Carbohydrate: 40.3g
Fiber: 1.7g

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Thursday, December 10, 2009

Classic Meat Loaf

My first time making meatloaf. It was easy to make and the recipe turned out great. It was even better as leftovers. I used Italian seasoned bread crumbs instead of making my own. I hate ketchup so instead of using ketchup on top of the meatloaf I mixed up 8 oz tomato paste, 2 tbsps worcestershire and some water to thin it out. Served with Stovetop Mac and Cheese.

1 (1 1/2 oz) slice white bread
2 tbsp fat-free milk
1/2 cup ketchup, divided
2/3 lb ground beef, extra lean (raw)
1/2 lb lean ground veal
6 oz lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tbsp Dijon mustard
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
2 large egg whites
Cooking spray

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

Nutritional Information:
Yield: 6 servings (serving size: 2 slices)
Calories: 231 (31% from fat)
Fat: 7.9g (sat 3.1g,mono 3.2g,poly 0.8g)
Protein: 26.7g
Carbohydrate: 13.2g
Fiber: 0.9g

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Tuesday, December 8, 2009

Pork Tenderloin Studded with Rosemary and Garlic

I had a bunch of extra rosemary leftover from Thanksgiving so I decided to try out this pork dish since we don't eat pork very often. It was super easy to make and turned out very tasty. The tenderloin was moist and tender and the rosemary and garlic flavors blended perfectly with the meat. Served with Parsley Red Potatoes.

2 tbsp finely chopped fresh rosemary
4 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
1/2 tsp salt
1/4 tsp black pepper
Cooking spray

Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Nutritional Information:
Yield: 4 servings (serving size: 3 ounces)
Calories:147 (26% from fat)
Fat:4.2g (sat 1.4g,mono 1.6g,poly 0.4g)

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Parsley Red Potatoes

Simple, easy side dish. Served with Pork Tenderloin.

2 tsp olive oil
1 garlic clove, minced
2 cups small red potatoes, quartered
1 1/2 tbsp chopped fresh parsley
1/4 tsp salt
Dash of crushed red pepper

Heat oil in a medium nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring frequently. Add potatoes; cook 18 minutes or until tender, stirring frequently. Stir in parsley, salt, and pepper.

Nutritional Info:
Serving size: 1 cup
Calories: 162 (26% from fat)
Fat: 4.7g (sat 0.7g,mono 3.3g,poly 0.5g)

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Thursday, December 3, 2009

French Toast

The other morning, we had some leftover French bread that needed to be used up so I decided to whip up some French toast, which I hadn't had in ages. I used the recipe out of my Joy of Cooking cookbook with a couple modifications.

2/3 cup milk
4 eggs
2 tbsp maple syrup (and for the love of God, please use real maple syrup, don't even get me started on that log cabin crap.)
1 tsp vanilla
1/4 tsp salt
8 slices white bread
butter, as needed
I also added cinnamon, b/c you can't have French toast without it in my opinion
Powdered sugar for topping
Additional maple syrup for drowning.

Whisk together first 5 ingredients (plus cinnamon). Heat butter in pan. Dredge both sides of bread through the mixture, transfer to pan and cook, flipping as needed. Top with sifted powdered sugar and real maple syrup.


Wednesday, December 2, 2009

Photo Coasters

My little sister-in-law got us these photo coasters from Crate & Barrel as a house warming gift when she came to visit. I was trying to decide what photos to put in them since all I really have around are wedding pictures. Then I decided, maybe this would be a good way to use up some of our prints of the wedding details like the cake and flowers.

Casey's boutonniere:

My bouquet:

Our cake:

And a ring shot:

Thanks, Jillian!


C + C Marriage Factory: December 2009

C + C Marriage Factory