Things are almost back to normal with my back. I’m fine enough to exercise back to normal levels but it still aches now and then. I’m going for a full physical Thursday so we’ll see what’s up. Got most of my blood test results back from last Thursday (I love how Kaiser posts everything online) and among other things my cholesterol levels are better than ever. Bad is low and good is nice and high. Calf is still a little swollen though, it’s more noticeable when I’m wearing pants and they are tight in the left calf area.

I’ve decided to switch to making salads for lunch instead of a sandwich. That should help with continued weight loss and health. Still will bring half a cup of fruit and half a cup of either yogurt or cottage cheese. I want to up the distance on the treadmill too, a little harder during the week but I’ll do it.

I have a bunch of new things I want to try for appetizer night, but we’ll see how much I actually do. Depends how hot it gets and how motivated I am. I’ve been meaning to try a new pretzel bites recipe with mustard dipping sauce for awhile now.

Monday: Beef/bean tacos, Mexican rice, (not) refried beans

Tuesday: Salmon, rice, veggie

Wednesday: Leftovers

Thursday: Slow cooker pork ribs, homemade fries, veggie

Friday: Loaded potato soup

Saturday: Appetizer night

Sunday: BBQ

I made these for work last week. They came out moist and tasted just like the drink. I doubled the recipe but didn’t double the frosting. Next time I’ll double that too. I found this recipe just surfing around.

White Russian Cupcakes

Ingredients:

 
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, softened
1 large egg and 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/8 cup Vodka
1/4 cup Kahlua, divided

 
Directions:

 
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

 
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or
in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white,
one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour
mixture in three additions, alternating with the milk in two additions, ending with the flour
mixture.

 
Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean.
While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove
from pan and cool completely on a wire rack before frosting.

 
Kahlua Buttercream

 
Ingredients:

 
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 – 4 tablespoons Kahlua

 
Directions:

 
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until
combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

I’m trying a new dessert today, white Russian cupcakes. I had to take up the challenge at work! I’m going to double the recipe so there’s plenty for everyone. Next Sunday I’m going to try a new chicken recipe too.

After a week of steroids my back is finally feeling better. Not normal, but better. I worked out slowly on Friday and will try to get back to normal pace this afternoon. I miss my workouts! At least it doesn’t hurt terribly when I sit now, it’s just a moderate pain. That I can live with.

Monday: Spaghetti with meatsauce, garlic bread

Tuesday: Beer battered fish, homemade fries, veggie

Wednesday: Leftovers

Thursday: Terryaki meatballs, rice, veggie

Friday: Homemade pizzas

Saturday: Montery chicken, mashed potatoes, veggie

Sunday: Bourbon chicken thighs, pecorino fries, veggie

These are quick to put together. I served it with my cheese soup. I made these first, put them in the oven, then made the cheese soup. It all came out at the same time. I have a scone pan (well worth it if you make them often), so if you have one just fill it up with the scone batter instead of using a baking sheet. I brought all the leftovers to work the next day for breakfast. It was good either warm or cold.

Bacon Cheddar Chive Scones

Ingredients:

 
2 cups flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
4 tbsp cold butter
1 cup grated or diced cheddar cheese
1/3 cup snipped fresh chives or finely diced scallion tops
½ pound bacon, cooked, cooled, and crumbled (about 1 cup)
¾ cup + 2 tbsp heavy cream or whipping cream

 
Directions:

 
Preheat the oven to 425. Lightly grease a baking sheet, or line it with parchment.

 
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until
the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon.

 
Add ¾ cup of the cream, stirring to combine. Squeeze the dough together; if it’s not cohesive,
add cream until it comes together. Transfer the dough to a well floured work surface. Pat it into
a smooth 7” disk about ¾ “ thick, and transfer it to the prepared baking sheet.

 
Use a knife or a bench knife to cut the disk into8 wedges, spread the wedges apart a bit on the
pan. Brush the scones with a bit of cream, and bake for 22-24 minutes, until they’re golden
brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room
temperature.

Went to the doctor Thursday for my back and yes it’s sprained again. Gave me some steroids and exercises to make my lower back stronger. I tried the treadmill Friday but it hurt so bad. Sitting for any amount of time more than a few minutes hurts too.  Still losing weight though regardless of not exercising since I’m eating in moderation and keeping up with salads and tons of veggies.

I’ve got all the ingredients to make my chocolate French silk pie and I need to use up some eggs. I’ll be making that today and taking it to work tomorrow. Can’t have something so tempting in the house for long!

Monday: Kielbasa, cheesy tater bites, veggie

Tuesday: Salmon with crispy shallots, rice, veggie

Wednesday: Taking Mom out for Mother’s Day dinner

Thursday: Cheese soup, bacon cheddar scones

Friday: Pork chops, baked potatoes, veggie

Saturday: Poker night at sister’s house, having Chinese

Sunday: Honey mustard chicken fingers, homemade fries, veggie

Hubby has another late night at work this week so we’ll have leftovers Tuesday and Wednesday. I have saved enough squishy bananas in the freezer to make banana bread today. I need to make a batch of red sauce today too for spaghetti and pizzas. I somehow managed to sprain my back again. Hopefully it will fix itself in time or else I’ll have to visit the doctor again for more steroids. I have no idea how I did it this time.

Monday: Spaghetti and meatsauce, garlic bread

Tuesday: Leftovers’

Wednesday: Leftovers

Thursday: Beef/bean tacos, Mexican Rice, (not) refried beans

Friday: Loaded baked potato soup

Saturday: BBQ drums, homemade fries, veggie

Sunday: Kraft Freshtake copycat chicken breasts, bacon fat fried potatoes with spicy aoli, veggie

Sorry for no menu post last week. WordPress was having hacking attacks so they shut down the admin panel for users. Kept us all safe from attack but we just couldn’t post over last weekend. Hubby is working all day and overnight Monday so it’s just leftovers. I made pizzas Friday so that’s what Eli and I will be eating. I’ve spent the weekend making (n0t) refried beans a batch of black beans to freeze as well. I seem to run out of everything at the same time.

Monday: Leftovers

Tuesday: Fishsticks, homemade fries, veggie

Wednesday: Leftovers

Thursday: Pork chops, baked potatoes, veggie

Friday: Monterey chicken, mashed potatoes, veggie

Saturday: Crispy baked chicken drums, pecorino fries, veggie

Sunday: Honey mustard chicken fingers, homemade fries, veggie

I found this recipe in the Taste of Home magazine. It’s easy and you should have everything ready to go in your pantry and fridge. It came out very moist and springy.

Homemade Chocolate Cake with Chocolate Cream Cheese Frosting

Ingredients
3 cups flour
2 cups sugar
1/3 cup baking cocoa
2 tsp baking soda
1 tsp salt
2 cups water
3/4 cups canola oil
2 tsp vanilla
2 tsp white vinegar
Frosting:
1 package cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1/2 tsp salt
3 Tbsp milk
1/2 tsp vanilla
Directions
In a large bowl, combine the dry ingredients. Add the water, oil, vanilla and vinegar, and mix
well.
Pour into a greased 9×13 baking pan. Bake at350 degrees for 30-35 minutes or until a toothpick
comes out clean. Cool completely.
To make the frosting, beat cream cheese and butter in a large bowl until fluffy. Add in the
confectioners’ sugar, cocoa, salt, milk and vanilla. Mix well. Spread over cake.

We’ve had a crazy couple of weeks. Got a call last Thursday from KinderCare that Eli had a 102 degree fever. Ian picked him up then I stayed home with him Friday. He was sick and grumpy most of the weekend. Took him to school Monday and get ANOTHER call. He wacked his head hard on the edge of a table. The cut right above his eyebrow was a little deep but not too wide, maybe about an inch and a half if that. Luckily no stitches nor co-payment needed! They just glued him up. Thankfully the rest of the week went smoothly. He’s back to his normal happy self and eating every piece of fruit in the house.

Between that and my husband working late I’ve fallen off the wagon exercising. I’ve been back on it the past couple of weeks and feel so much better. More energy as well. He’s got to work more late nights in the coming weeks but I can make up for the days I lose on the weekend. With the weather turning nice finally we’ll also be able to get outside to the parks around here. That is fun exercise!

I have a new recipe planned today, a chocolate cake with chocolate frosting. Making it for someone at work who is going to be at a different site for a few months. We’re going to miss him!

Monday: Rigatoni, garlic bread

Tuesday: Leftovers

Wednesday: Leftovers

Thursday: Taco ring, Mexican rice, (not) refried beans

Friday: Crispy chicken breasts with sage butter sauce, fingerling potatoes, carrots

Saturday: Steak, creamy parmesan bacon potatoes

Sunday: Roasted pork loin, mashed potatoes, corn

It looks like we are finally going to have warmer weather. I switched out my winter boots for summer shoes and finally painted my toenails. I hope it will stay nice spring weather for awhile. Usually we just get a few weeks of truly awesome weather where you can keep the windows open before the hot muggy weather comes.

Saturday is our big shopping day. Going to keep it as low as possible to save more for upcoming gas tax hikes and summer air conditioning bills. The pantry and freezer are both full so we only need fresh stuff and some frozen veggies. I’ll have to make a batch of pasta sauce soon I only have a few containers of that left in the freezer. Plenty of stock still and bones!

Monday: Chicken sausage, cheesy tater bites, veggie

Tuesday: Fish sticks, homemade fries, veggie

Wednesday: Leftovers

Thursday: Spaghetti with meatsauce, garlic bread

Friday: Terryaki meatballs, rice, veggie

Saturday: Copycat Kraft Fresh Take crispy chicken breasts, bacon fat fried potatoes with spicy aoli, veggie

Sunday: Crispy parmesan chicken, roasted red potatoes, veggie