Menu Plan Monday – October 24, 2016


(From last week’s menu)
Creamy Chicken Alfredo Pasta Bake
Tossed Salad
Garlic Bead

shrimp-crab-finger-scampi-cl-xCrab & Shrimp Scampi

1033249144001_3730568551001_chile-rellenos-casseroleChili Rellenos Casserole
Mexican Chopped Salad

(Eat Out Chinese-Grocery Day)

Grilled Honey Mustard Sausage Kabobs
Red Potatoes

Salisbury Steak
Mashed Potatoes

(Church Chili Cookoff & Pie Baking Contest in the evening)
Potato Soup with Bacon
Tuna Salad Lettuce Wraps

Please check out Linda’s GF Homemaker blog!  She has so many great
gluten free recipes. What a great help her blog is for us just getting started
with gluten free cooking and baking.

Have a Yummy Week,

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Mexican Chopped Salad




2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/2 c. red onion, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

 Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.


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Chili Rellenos Casserole


Chili Rellenos Casserole

2 (7 oz.) cans whole green chili peppers, drained
8 oz. Monterey  Jack cheese, shredded
8 oz. Longhorn or Cheddar Cheese, shredded
2 eggs, beaten
1 (5 oz.) can evaporated milk
2 tbs. flour (I will use GF)
1/2 c. milk
1 (8 oz.) can tomato sauce
Green onions, chopped

Preheat oven at 350 degrees.  Spray 9 x 13 pan with cooking spray.

Lay half of the chili peppers in bottom of baking dish.  Sprinkle with half of Jack and Cheddar Cheese, and cover with remaining chili peppers.  In a bowl mix together the eggs, milk, and flour , and pour over the top of the chilis.

Bake in the preheated oven for 25 minutes.  Remove from oven and pour tomato sauce evenly over the top, and continue baking another 15 minutes.  Sprinkle with remaining cheese, return to oven just till cheeses melt, top with green onions.  Serve with Mexican chopped salad.

Buen provecho,


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Goal-Setting Sunday – October 23,2016

While viewing Kim’s Menu Plan Monday post over at Hope Whispers , I noticed that she posted her goals for the week following her menu plans.  I so liked that idea so much that I thought I might consider posting some goals of my own each week.  There is something about writing goals (or plans for the week) down that makes me a bit more accountable in getting them accomplished.  So here we go!

My goals/plans for this week:

1)  Of course, daily devotions from “In Touch” Magazine, journaling, and prayer.
2)  Read 2 chapters of “Seeing and Savoring Jesus Christ” by John Piper.
3)  Study for Jr.-Sr. High Sunday School Class – Book of James 4:11-12 “Don’t Judge Me.”
4)  Memorize James 3:10 “Out of the same mouth proceedeth blessing and cursing.  My
brethren, these things ought not to be so.”

Home & Family:
1)  Sew hubby’s hunting pants.  (He has lost so much weight from being on a gluten-free
2)  Wash windows and screens in guest bedroom and kitchen.
3)  Finish decorating for fall.
4)  Work on grandson’s monthly love package.
5)  Finish daughter’s  bracelet.

Physical/Health:  (Note, just coming off a bad Lupus flare)
1)  Walk 20 minutes three days a week.  It’s a start!
2)  Daily stretching and breathing exercises.
3)  Snacking on fruits and vegetables-no junk!

Ministry to others:
1)  Make and send cards to two friends who need encouraging.
2)  Make and send card to an ill family member.

1)  Learn more about gardening in the desert!
2)  Learn something new by listening to podcast on one of my favorite topics.

Just for me:
1)  Finish beaded bracelet.
2)  Spa day-Epsom salts/lavender oil baths to lower muscle aches, and to help sleep better.

Here’s to a productive week,

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Thankful Thursday

Thankful Thursday Blog
I am thankful for:

Our 8 year-old grandson accepting Christ as His Savior this year and being obedient to follow in believers’ baptism.  It just doesn’t get more exciting than this!
Couldn’t be prouder!

I really do love peace and quiet, getting up early to watch the dawning of each new day, spending quiet time alone with God, reading His word and reflecting on the insight
that it gives to my life.

Good Doctor’s Reports
For me:  Heart doctor: pulse and blood pressure down, tachycardia resolving!
GP: pain levels down, Lupus flare waning finally.  Both pleased with progress, YES!
For Rick:  Gluten levels down from 136 to 19, below normal range.  Lots of giving up things
he loves, but well worth the improvement in his scores!  Bravo!!!

The amazing colors, cooler temps, sweaters, scarves, boots, flannel shirts, sweatshirts, corn stalks, colorful leaves, acorns,pumpkins, squash, apples, turkey, hot apple cider, hot chocolate, spiced teas, warm soups and stews, gingerbread, candy corn, peanut butter taffy, carving pumpkins, harvest parties, hayrides,  bonfires, warm blankets and throws, and the giving of thanks!

Have a great day filled with gratitude,

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Menu Plan Monday – October 17, 2016

Apple Spice Pork Chops close
Braised Pork chops with onions and apples
Sweet Potato Wedges
Steamed Broccoli

Salmon Patties with Garlic Aioli
Fingerling Potatoes
Mixed Vegetables

Meatloaf Redux WM TS 007
Best Ever Meatloaf
Garlic Mashed Potatoes
Green Beans

Meatloaf BLT’s
Homemade Potato Chips

FRIDAYShrimp Creole
Shrimp Creole
Tossed Salad

(Ladies Conference at Marana)
Tri Salads
Cold Salad Plate
GF Crackers

Creamy Chicken Alfredo Pasta Bake
Tossed Salad
Garlic Bead

Have a Yummy Week,

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Menu Plan Monday – October 10,2016


While shopping with my husband last week, he eyed a couple of items that he thought might make some tasty meals…so the menu plans changed a bit.  Friday he enjoyed his $2.97 a pound Roast Beef with hot roast beef sandwiches for Sunday dinner, and we still have more than half of the roast to consume!  The Turkey Breasts purchased at $.99 per pound along with another Roast Beef will be frozen until weather is a bit cooler yet here in AZ.  

Crab Stuffed Sole
Steamed Broccoli
Cherry Tomato Salad

Yes, Roast Beef Again!
Roast Beef Hash, Eggs and Toast
Green Beans, Sliced Tomatoes

Ranch Chicken (Trying a new Gluten Free Recipe this week)
Holly’s recipe can be found here.
Lettuce Wedges with Russian Dressing
Vegetable Medley

FRIDAY (From Last Week’s Menu again)  

Creamed tuna on toast cupsTomato Juice Cocktail
Marge’s Creamed Tuna in Toast Cups
(I’ll use Trader Joe’s GF Bread.)
Sliced Cucumbers and Tomatoes

SATURDAY (From last week’s plan)
Billy’s Beef and Cabbage Soup
Tossed Salad

(From Last Week’s Menu again)
Chicken napoliChicken Napoli
Tossed Salad
Garlic Bread

Have a Yummy Week,


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Thankful Thursday

Thankful Thursday Blog
“You gotta look for the good in the bad,
the happy in your sad,
the gain in your pain, and
what makes you grateful not hateful!”
(Karen Salmansohn)

What I am thankful for:

God’s mercy being new every morning.   He mops up my mess-ups and remembers them no more!  His mercies are still new every morning.  No matter how big a mess I made yesterday, today is a brand new day.  1 John 1:9 says all we have to do is ask and His forgiveness wipes the slate clean again.  I am so thankful for my God who is rich in mercy.

Functional Medicine educators like Dr. John Bergman of Huntington Beach, CA.  Dr. Bergman and his staff  strive to educate people on natural solutions to health.  His YouTube channel is filled with easy to understand information on a myriad of health issues.  You will find over 665 videos here:

This week I learned so much about LUPUS 
and posted his video on my health blog here.

 My life, body, soul and spirit, formed by God in my mother’s womb, fearfully and wonderfully made.  Marvelous and skillfully wrought is the composition of human anatomy!  (Psalm 139)  That God has placed me here in this time, in this place, for His purposes.  Thankfully my life is not about ME (that certainly takes some pressure off),
but all about HIM and His purposes for me.


My dear friend Linda, and the hours of work she put into this beautiful throw for my birthday!  What a wonderful reminder of the peace that only God can give us!  I am finding myself very cozy and comforted beneath the warmth of this lovely gift!
Thank you so much, Linda, my cherished friend!

Have a Wonderful Day filled with Gratitude,

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Menu Plan Monday – October 3, 2016


Starting the week out right with
Steak dinners out in Phoenix with friends, John & Vi.
Happy Birthday to our dear friend John!

Crockpot chicken
Chicken Continental
Steamed Rice
Cranberry Gelatin Mold
Summer Squash

Sloppy joes on ciabatta rolls
Sloppy Joes with Greens
Potato Salad

Free Birthday Meal at
Golden Corral

FRIDAY (From Last Week’s Menu)  
Creamed tuna on toast cups
Tomato Juice Cocktail
Marge’s Creamed Tuna in Toast Cups
(I’ll use Trader Joe’s GF Bread.)
Sliced Cucumbers and Tomatoes

(Men’s Steak Out at Church @noon )
Billy’s Beef and Cabbage Soup

(From Last Week’s Menu)

Chicken napoliChicken Napoli
Tossed Salad
Garlic Bread

Have a Yummy Week,


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Recipe of the Week – Billy’s Beef and Cabbage Soup

exps4261_gb143373c01_16_3bBilly’s Beef & Cabbage Soup

 1 lb. of ground beef
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 onion, chopped (my add to her recipe)
2 celery sticks, chopped
1 can. (16 oz.) kidney beans, undrained
1 medium head cabbage – chopped
1 can (28 oz.) chopped tomatoes
1 tomato can of water
10 beef bouillon cubes

Saute onion, add beef, and brown.  Add  all other ingredients, bring to a boil.  Reduce heat and simmer covered for 1 hour.

This recipe was given to me by my friend, Billy Hammond.  She does have the gift of hospitality, and we always enjoy our times at her house…usually playing cards and partaking of her tasty vittles!

Have a warm, cozy day,

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