Paying It Forward

The Mister forwarded this video to me and I just had to share it with you.  As we approach the week of Thanksgiving and we reflect on the many blessings we have in our lives, let us not forget the soldiers who so bravely sacrifice all for us.  Let us keep them and their families in our prayers, especially during this holiday season when many will be away from loved ones.

Grab a tissue, and prepare to be inspired!!

~Blessings,

Jen

10 Reasons I Love America!

Flag 2014Photo Courtesy Jody Donaghy Woltman

 

10 Reasons I Love America

Happy Independence Day!  I hope it is filled with family, fun, food, fireworks and thankfulness to be living in a country blessed by God!  I was reflecting on how much I love living in America and the freedoms we enjoy.  I realize  our nation is not perfect and we have many things to learn from the mistakes of the past, but I can’t imagine living anywhere else and I wanted to list the some reasons I love America.  Feel free to add your own reasons in the comments section.

10. Wide open spaces!

9. Thanksgiving and 4th of July Holidays

8. A mix of cultures coming together as one nation

7. The boundless natural beauty from Sea to Shining Sea!

6. The brilliant blue Great Lakes (I am a Michigander after all!)

5. The many freedoms we enjoy.

4. BBQ anything

3. Walt Disney World

2. The American Soldier

1. The freedom to worship and share the Good News about Jesus freely and openly!

 

~Blessings,

Jen

 

A Healthy Comfort Food Recipe

This recipe is one of our family favorites and I have been making it since I first started learning to cook as a newlywed.  I am even able to to sneak whole grain pasta and (gasp!) mushrooms past my two picky pants and they love it!  So if you are wondering what to do with all of that leftover turkey after Thanksgiving, here is a perfect recipe!

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Turkey Tetrazzini

From: Recipes For Life Healthy Choice Cookbook

Ingredients:

8 oz. uncooked spaghetti, broken into 2-inch lengths (As you can see in the photo, I didn’t have spaghetti on hand the night I made it, so I improvised and used the whole wheat curly noodles which the girls thought were fun!)

1/4 cup margarine, divided (I don’t typically use margarine in recipes so I use butter for this-a little less than what is called for)

1 cup sliced fresh mushrooms

1 stalk celery, sliced (1/2 cup)

1 clove garlic, minced

3 tablespoons all-purpose flour (you could also use whole wheat white for a little more fiber)

2 1/2 cups skim milk

1/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1 1/2 cups cubed fully cooked turkey breast or lean ham (I have even used chicken) (3/4 inch cubes-I had the deli slice 1/2-3/4 pounds of lunch meat one inch thick and then I cubed it.)

1/3 cup low-fat Swiss cheese (sometimes I use a little more than 1/3 cup-we love cheese!)

1 jar (2 oz.) sliced pimiento, drained (I have never used this in my recipe, but it would give it some nice color).

8 servings

1. Prepare spaghetti as directed on package.  Rinse and drain.  Set aside.

2. Heat oven to 350 degrees F.  In 2-quart saucepan, combine 1 tablespoon margarine/butter, the mushrooms, celery and garlic.  Cook over medium heat for 5 to 7 minutes, or until celery is tender-crisp, stirring occasionally.  Stir in remaining 3 tablespoons margarine/butter until melted.  Stir in flour.  Cook for 30 seconds to 1 minute, or until mixture bubbles.

3.Blend in milk, salt and pepper.  Cook over medium heat for 10 minutes, stirring frequently.  Reduce heat to low and cook for 2 to 5 minutes longer, or until sauce thickens and bubbles, stirring occasionally.  In 2-quart casserole, combine sauce, spaghetti and remaining ingredients.  Bake for 30 to 35 minutes, or until hot.

Serving Size: 1 cup

Calories: 241

Total Fat: 7 g

Sodium: 212 mg

Total Carbohydrate 27 g

Dietary Fiber 2 g

Sugars 5 g

Protein 16 g

I hope you enjoy this recipe as much as our family does!

~Blessings,

Jen