Living In The South
John 16:33 “I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.” Our adventure in our little southern world following Christ and living BOLDLY.

Friday, January 13, 2012
Tuesday, Thursday and Friday night dinners
Monday, January 9, 2012
Friday and Monday dinner
here are the links to the recipes
Wednesday, January 4, 2012
Dinner 2 and 3
Wednesday is leftover night for us so we will have taco's (which our family LOVES) but tomorrow is lasagna, yum! We have to go to Tuscaloosa tomorrow to finish up grocery shopping so this evening before church I will cook the meat, and tomorrow morning I will put it together in the crock pot and turn it on low. Here is the recipe:
This Recipe is 10 points for 6 servings but I cut it down to 10 serving which makes it 6 points per serving. This is good with crescent rolls, we like Pillbury reduced fat they are 3 points per roll. And green beans as our veggie.
Ingredients
1 pound(s) uncooked 93% lean ground beef
1 small uncooked onion(s), chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1tsp table salt
1 tsp dried oregano
1tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese, divided
6 items uncooked lasagna noodles, no cook
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic: cook stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt oregano, basil and red pepper flakes; simmer about 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 Lasagna sheets in half and arrange over beef misture; top with have of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.
in a small bowl combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6 of dish per serving.
Notes
To boost your vegetable intake, add a can of zucchini in tomato sauce to the mixture. You can also add 2 cups of sliced shiitake mushrooms to beef mixture.
I have not used a clove of garlic, I just used the powdered stuff I have in my cabinet, if I don't have the crushed tomato's I just use another can of diced tomato's. The first time you make this it may take a bit longer but the next few times it doesn't take very long at all to put together.
This recipe is from weight watchers website.
Tuesday, January 3, 2012
Dinner's 1 and 2 from January menu
Wednesday, December 28, 2011
January Menu
Wednesday, May 25, 2011
Summer Time

It was a little bright outside, sorry for the squinting


Sunday, May 15, 2011
Autumn's Vintage tea party, She turned 3!
Her party was yesterday (the 14th) it was so much fun! Autumn was a little overwhelmed after it ended and exhausted, she was still tired today.


We had all of her favorite snacks and just for a little color I added strawberries, which she loved when she was a baby.
She enjoyed eating her snacks.
She taste tested the cake, I think it passed.
keeping the kids out of the pool was impossible, even though the air was too cool apparently the water was not.
I tried to get a quick picture with the birthday girl and daddy, but they both chose to be uncooperative.
She hid from everyone when we sang to her.. she usually likes attention so I'm not sure why this particular moment leads her to hide, this year and last year.