Tuesday, November 6, 2018

Italian Pasta Salad


8 oz. (1/2 lb) rotini or other pasta, cooked

1 cup chopped green pepper
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
½ cup diced olives
1/4 cup Feta cheese
1 cup Italian dressing, any variety

Cook the pasta according to directions. Rinse with cold water, drain well and add to a large bowl. Add the vegetables, toss with the dressing and sprinkle the Feta cheese on top before serving.

Friday, October 26, 2018

Clutter Busting Challenge October 2018

I'm purging 75 items this month. We collected the bulk of the items from the shed, barn, and basement. It's sad to see the desk go. We bought it 24 years ago at a thrift store for our kids but don't have any use for it anymore. A good portion of the items were bought for projects that didn't work out.

My Purge Pile:

























Tuesday, October 23, 2018

Sprouts



1-quart jar
1 rubber band, to fit opening
Cheese cloth or nylon piece to cover opening
Sprouting seeds: (choices :)
2 T. alfalfa seeds ~or~ 3 T. mustard seeds ~or~ ½ c. mung bean seeds
     
   
1) Place seeds in jar and cover. Run warm water through top to cover. Use 3-4 times as much water as seeds.
   
2) Soak seeds overnight. Next morning pour off water, rinse in running water and invert jar over a bowl, tipping sideways to let air in. Keep jar out of sunlight. (Put in a cupboard or under a towel if necessary.)
   
3) Repeat 2 or 3 times every day. In about 4 days, you will have a jar full of sprouts, one to two inches long. (Sprouting time will vary according to the type of seeds you use and your particular growing conditions, such as amount of light, temperature, etc.)
   
4) Put them in the light to develop the chlorophyll until they turn a fresh green color. Store in the same jar by replacing the cover with a regular lid, or store in a plastic bag. They will keep for 5 to 7 days in the fridge.

Tuesday, October 9, 2018

Caesar Chicken Pasta Salad

















1 pound chicken
½ pound spiral pasta
1 romaine heart, chopped
½ pint cherry or grape tomatoes
1/3 cup Caesar dressing
A sprinkle of Parmesan cheese on top

Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. Serve with a little sprinkle of Parmesan cheese.

Thursday, October 4, 2018

Coloring Book: Color Your Happy Home Part 2

I completed a couple more pages in the adult coloring book that I bought last fall called "Color Your Happy Home." The bucket style lists on each pages are fun to read and would be fun to do a few of the items on the lists.




















Friday, September 28, 2018

Tuesday, September 25, 2018

Chicken Pasta Salad



1 (16 ounce) package corkscrew pasta

1 (8 ounce) bottle light Italian dressing

1 pound baked chicken breast, cubed

1 small onion, diced (optional)

1 cup diced green bell pepper

1 cup diced tomato

Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain. Combine the pasta and the Italian dressing in a large bowl. Add the diced chicken breast, onion, bell pepper, and tomato; stir until well combined. Cover, and chill 2 hours or overnight.