Saturday, December 31, 2011

End of year wrap-up

It's been 365 days. Have I achieved simplicity? Humm. That's a great question. Lets see what did I do this year?

January
I started off the year with a sick love affair with toilet paper rolls:

and I planned a lot of meals!

February
Had beautiful baby boy, which led to a near brush with death.

My Birth Story
Spent a few weeks recovering....

March
Battled postpartum depression and PTSD. Finally realized I needed help and went to the doctor to get on medication and talk things out with a therapist.

Made some wall art...

and a gallery wall...


April


Happier now and feeling charged to create!!
Spray paint weather...



More toilet paper roll art...

Bunk bed curtains...

Shadow box frames...


and finally my favorite project of the year...
easy no-sew Roman Shades
May

Made a bench out of a coffee table...

Had my DNA analyzed...and I AM human after all

23 and Me
Made some more wall art...


Made a skirt purse cover
Tutorial
June
Transformed wall cabinet trash into treasure...



Reached 100 followers to my blog! I never ever thought that would happen!


Found a dead butterfly...

and put it in a frame!!

Painted half of my house.
Before

(I need a bucket lift and someone NOT afraid of heights for the upper half!)

Made tuxedo onsies for my baby to wear at his Uncle's wedding, which he to managed poop out of before getting through the ceremony.


Painted a picture...

Realized my butt is beyond help.
Booty Pop


July
Hid unsightly holes in a favorite shirt with flowers.
Made a menu board.


August
Retake on the star-burst mirror.

Had a bridal shower for my sister.






September
Transformed a blah table into a party table...

Made a little sweater for a lampshade...
Painted over pink tile...
Got a little daring with paint and a corner cabinet...
gave a skeleton key a manicure...

October
Created some fall wall art:

November
Had pictures taken in my wedding dress eight years after the wedding, which required letting it Ouuuuuuuutttttt and adding a corset back!

December
And turned highly flammable boxes into a faux-fireplace!

Whew! What a year. I did a lot of "stuff" and in the process I feel like I trimmed a lot of excess from our lives. Not everything, but a vast improvement from before. In the upcoming year I would like to continue this purging process.

I like to set goals for myself for the new year to keep me accountable. So for 2012, one of my goals would be having everything have a place and to be so well organized I can function without wanting to cry. LOL.

I also want to train my children to be the same way. Which as anyone with children with too many "things" knows, is bound to be my biggest challenge!

I'd like to end this year by saying this: From time to time I will share with you things that may make you think I'm a liar when I call this blog 365 days to simplicity. But I want to reiterate that 365 days to simplicity is not about easy glue projects, or simple recipes that require very little effort. It's about taking the time to do something, whether it be difficult or easy, to attain the ultimate goal of simplicity. It's not so much about the process as it is the end result.


 Here's to a happy and healthy new year!!



Tuesday, December 27, 2011

Meal Planner Monday

Hey Christmas, it was fun...but I'm exhausted and now I'm ready for normal to kick back into full gear! Even though this week isn't normal per-say, it's the best week of the year in my book because Chris takes off work the the week between Christmas and New Years and we enjoy seven full days of family fun!


So I've planned some fun meals the whole family should enjoy (fingers crossed!) And honestly, when new years rolls around you might find these somewhat expensive to prepare meals nice to take to a party! Anyway, here it is:


Meal 1
(tip: to bring down the cost of this meal, try replacing the beef tenderloin with rib eye steaks.)
Ingredients

¼ c extra virgin olive oil, plus extra for fillets
4 T (1/2 stick) butter
1 medium yellow onion, sliced thin
salt and pepper
½ c dry white wine
½ c dry Marsala wine
½ c beef broth
2 T balsamic vinegar
6 (6oz.) beef tenderloin fillets
pinch of finely chopped fresh parsley
6 fresh rosemary sprigs

Directions

Heat the oil and butter in a large saute pan over medium heat. Add the sliced onion and a pinch each of salt and pepper; cook for 10 minutes or until the onion is softened and browned.

Add both wines, the broth, and vinegar and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, until the sauce is reduced by half.

Rub the fillets with oil; season with salt and pepper.

Preheat the grill to 350°F.

Grill the fillets to the desired doneness.

Strain the onion from the sauce and arrange on a platter. Top with the sauce and the steaks. Garnish with the parley and sprigs of rosemary.


Meal 2
(To bring down the cost of this meal, try using slightly cheaper cuts of meat, like thicker minute steaks)
Ingredients

9 T soybean oil
1 large Spanish onion, sliced thin
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
½ c sliced mushrooms
1 ½ lb rib eye steaks or roll steaks, sliced thin
1 (15oz) jar Cheez Whiz
4 Crusty Italian rolls
ketchup for serving

Directions

Heat an iron skillet or a nonstick pan over medium heat.

Add 3 T of the oil and saute the onion to the desired doneness; remove the onion and set aside. In the same pan, heat 3 more T of the oil and saute the peppers and mushrooms. Remove from the pan and set aside.

Add the remaining 3 T oil and saute the slices of meat quickly on both sides. While it’s cooking, break the meat into smaller pieces with two spatulas. melt the Cheez Whiz in a double boiler of microwave.

Divide the meat among the rolls. Add the onion, and pour the Cheez Whiz over the top.

Serve with the sauteed green and red peppers and mushrooms for garnish, along with ketchup.


Meal 3

Ingredients

4 cups apple cider vinegar
½ c Tabasco sauce
½ c sugar
4 c hot water
3 lbs pork shoulder

Directions

In a large bowl, combine the apple cider vinegar, Tabasco sauce, sugar and hot water. Stir until the sugar is dissolved. Pour the marinade over the pork, cover, and refrigerate overnight.

Preheat the oven to 450° F.

Remove the pork from the marinade and place in a baking pan. Save the marinade. Roast the pork until browned, about 1 hour.

Reduce the oven temperature to 300° F, pour some of the reserved marinade over the pork, cover, a slow-roast for an additional 2 hours or until the meat pulls away from the bone easily. Pull the pork apart into long shreds using two forks.

Alternately, you can prepare this recipe in a slow cooker. Cook on low for 6-8 hours or on high 
for 3-4.


Meal 4

Ingredients

1 lb Italian sausage
8 oz. smoked bacon, chopped
4 c water
2 (14.5 oz) cans chicken broth
2 large russet potatoes scrubbed and cubed
2 cloves garlic crushed
1 medium onion, chopped
2 c chopped kale or Swiss chard
1 c heavy cream or half and half
salt and pepper

Directions

In a skillet over medium heat, brown the sausage, breaking it into small pieces; drain and set aside.
In a separate skillet, fry the bacon until brown; drain and set aside.

Combine the water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until the potatoes are tender, 10 to 15 minutes.

Add sausage and bacon; simmer for 10 minutes.

Add the kale and cream. Season with salt and pepper to taste and simmer until the soup is heated through. Do not allow to boil.


Meal 5


Ingredients

1 lb. Velveeta, cubed
½ cup milk
½ t cayenne pepper
½ t paprika
meat of one boiled lobster tail, shredded
½ c chopped red bell pepper
2 T minced fresh parsley
2 large loaves of crusty bread

Directions

Combine all the ingredients except the red pepper and parsley in a saucepan.

Heat over medium-low heat, stirring constantly, until the cheese has melted.

When ready to serve, garnish with red pepper and parsley.

Meal 6



Ingredients

Mashed Potatoes
1 ½ lbs. Potatoes
1 c milk, plus extra as needed
2 T butter
3 cloves garlic
salt and pepper

Roast Beef and gravy
1 (10.25-ounce) can beef gravy
1 t dried thyme
⅛ t pepper
12 ounces sliced deli roast beef

Directions

To make the mashed potatoes, Pierce the potatoes with a fork; microwave on high for about 12 minutes, until the potatoes are tender.

When cool enough to handle, halve the potatoes lengthwise; scoop the pulp into a medium microwave-safe bowl. Mash the potatoes with a potato masher or beat with an electric hand-mixer, reserve.

Place the milk, butter, and garlic in a small microwave-safe bowl. Microwave on high for 2 minutes; thoroughly mix into the mashed potatoes.

Mix in additional milk, if necessary, to reach the desired consistency.

Season the mashed potatoes with salt and pepper to taste. Microwave on high for 1 to 2 minutes until hot.

Meanwhile, prepare the roast beef and gravy. In a 2 quart saucepan, combine gravy, thyme, and pepper; bring to a simmer over medium heat.

Add the beef slices and heat through. Serve the beef and gravy with the mashed potatoes.


Grand Total: errrrrr..... $109.68 (it's all that first recipe's fault!)

Shopping List

Produce

2 large russet potatoes
1 ½ lbs. Potatoes 
5 cloves garlic
2 c chopped kale or Swiss chard
2 medium yellow onion
1 large Spanish onion
6 fresh rosemary sprigs
1 medium green bell pepper
2 medium red bell pepper
½ c sliced mushrooms
fresh parsley

Dairy

6 T (3/4 stick) butter
1 c heavy cream or half and half
1 lb. Velveeta, cubed
1½ c milk, plus extra as needed

Baking

¼ c extra virgin olive oil
9 T soybean oil 
½ t cayenne pepper
½ t paprika
1 t dried thyme
½ c sugar

Canned/ Packaged

½ c beef broth
2 T balsamic vinegar 
4 cups apple cider vinegar

1 (15oz) jar Cheez Whiz

4 Crusty Italian rolls
2 (14.5 oz) cans chicken broth
½ c Tabasco sauce
1 (10.25-ounce) can beef gravy
2 large loaves of crusty bread 

Meat

6 (6oz.) beef tenderloin fillets
1 ½ lb rib eye steaks or roll steaks, sliced thin
3 lbs pork shoulder1 lb Italian sausage
8 oz. smoked bacon, chopped
meat of one boiled lobster tail, shredded
12 ounces sliced deli roast beef 

Misc.

½ c dry white wine
½ c dry Marsala wine















                                                                               

Monday, December 19, 2011

Monday Meal Planner

Good afternoon my friends. How many of you are scrambling to finalize your Christmas Preparations? (Ooh Me ME!) Who doesn't feel like cooking until after Jesus's birthday? (Me ME ME!) Who wants easily thrown together meals for the family? (ME ME ME!)

Do you get that I don't feel like cooking like I normally do this week? Yeah, I'm still crafting and wrapping my gifts. I'm not ashamed to say it either! I'm not finished and Christmas is six days away. Will I get it done? Yes, of course. I always finish a project even if it takes me two years and gallons and gallons of coffee! So in an effort to save time, I'm sharing with you six easy meals that require just a little dumping and stirring...okay that didn't sound right! I mean you just have to pour ingredients together and cook! Yeah, you know I love you!

Here's your Monday Meal Planner:


Ingredients

1 pound tilapia fillets
1 teaspoon Chinese five-spice powder (see Tip)
1/4 cup reduced-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon canola oil
3 scallions, thinly sliced

Directions

Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.

Total Cost of Meal: $7.19
Ingredients

2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 lbs pot roast

Directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Total Cost of Meal: $21.94

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can corn
1 (15 ounce) can minestrone soup (ready to serve)
1 (15 ounce) can mixed vegetables
1 (15 ounce) can black beans , rinsed

Directions

Mix all ingredients in a pot and warm.

Total Cost of Meal: $5.19

Ingredients

2 tablespoons orange-juice concentrate, thawed
1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note)
1 tablespoon balsamic vinegar
2 teaspoons molasses
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken breasts, trimmed
Salt to taste



Directions

Preheat grill or broiler.

Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.

Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

Total Cost of Meal: $4.45

Ingredients

4 -5 lbs country-style pork ribs
1 (18 ounce) bottle of your favorite barbecue sauce (I used brown sugar flavor)
onion , chopped
salt and pepper, to taste

Directions

Place all ingredients in crock pot.
Cook on low for 6 to 8 hours (Mine took about 6 hours).
Meat starts to fall off the bones-- be careful of the small ones in the juices!

Total Cost of Meal: $16.03


Ingredients

12 ounces pasta ,like rotelle
1 (12 ounce) jar roasted red peppers (drained)
1 container garlic & herb spreadable cheese

Directions

Cook pasta according to package directions.

Meanwhile puree red peppers in blender or food processor.

Add peppers and cheese spread to drained pasta and over low heat stir until cheese is melted.





Total Cost of Meal: $6.89

Shopping List

Produce
onion
3 scallions

Packaged
12 ounces pasta, like rotelle

1 (1 ounce) package dry onion soup mix









Canned
1 (14 1/2 ounce) can diced tomatoes

1 (15 1/4 ounce) can corn
1 (15 ounce) can minestrone soup (ready to serve)
1 (15 ounce) can mixed vegetables
1 (15 ounce) can black beans 

2 (10 3/4 ounce) cans condensed cream of mushroom soup

1 tablespoon chipotle peppers in adobo sauce
1 tablespoon balsamic vinegar
1/4 cup reduced-sodium soy sauce

1 teaspoon Dijon mustard
1 (12 ounce) jar roasted red peppers 
1 (18 ounce) bottle of your favorite barbecue sauce 

Diary
1 container garlic & herb spreadable cheese



Baking
1 teaspoon Chinese five-spice powder 
3 tablespoons light brown sugar
1 tablespoon canola oil

2 teaspoons molasses

Frozen
2 tablespoons orange-juice concentrate

Meat
5 1/2 lbs pot roast








1 pound boneless, skinless chicken breasts
4 -5 lbs country-style pork ribs
1 pound tilapia fillets

Total Cost of Meals: $61.69