Life: Happy New Year!

Ok, so this isn't the normal New Year's blog.  This is the long over due blog.  The, I haven't blogged since before Thanksgiving, which means I have a lot to update blog. So, I think the fastest and easiest way to provide you with a proper update is through pictures.  Since I have last updated....

We finished the kitchen....

My family came to visit. So we went skiing...

And visited Pike's Peak and had dinner at P.F. Changs....

Then I hosted Thanksgiving dinner...

I sliced open my finger trying to julien carrots (whoops!)...

I had my wisdom teeth pulled (with no swelling woo hoo!)...

I got glasses...

A pipe burst in our crawl space...

We saw a play starring a friend (bet you can't guess what it was)...

We went skiing with friends (and my husband was not happy about stopping to take a picture)...

I got a hair cut...

We traveled to Illinois...

...where I got to see my friend Sam and her family...

...and meet my sweet niece for the first time which was my favorite Christmas present this year...

...and Kevin and I took our puppies for a two mile run and wore them out...

...and played killer bunnies (twice)...

...and then we drove home, and Hoeffer couldn't get comfortable...

...where we picked up a friend's dogs while she is out of town with her husband who is on R&R...

... and I got to plant my aero garden (countertop, self-sustaining herb garden) that I am really excited about.

Also, without pictures, I set up my Christmas tree and Kevin has started working on building a server in our house.  Our media server is up and running and now he is working on our NAS.  I have also mostly packed for Mexico (we leave in a couple of days).  And my stocks are doing great (I passed a 75% gain on my initial investing today!).  I have no New Year's resolutions, but I am excited to start the year.  Once we get back from Mexico, we plan on trying 30 days of Paleo eating, so you all can expect that our favorite recipes will definitely be shared).  I am also looking forward to a slower pace that allows for more workouts and blogging. But this year is also bringing a new job in a new unit and I have to say, I am excited about the change.  

Recipes: Easy Chicken Skewers

Alright, so here is a super easy recipe and I mostly am just throwing it out there as a simple dinner idea.
Ingredients:
Chicken (about one breast per person being fed)
Green bell pepper (about one per two people)
Red/ Yellow bell pepper (about one per person)
Zucchini (one per person)
Carton of Grape Tomatoes
Sweet red onion (to taste)
Balsamic Vinaigrette Dressing
Wooden Skewers

Directions:
Cut up chicken into cubes. Put in a gallon sized bag and coat with balsamic vinaigrette dressing (make sure you chicken is fully covered).  Set the fridge for at least one hour, but preferably more than 12.

Cut up peppers and onion into cubes.  (If they are too small, it will be hard to get them on the skewers, but if they are too large, they seem more likely to break and fall off).  Slice zucchini.

Alternate putting chicken and vegetables onto skewers.  Grill on low heat for about twenty to thirty minutes and rotate frequently.

Leftovers!

Recipes: Maui Black Bean Soup

Here is my favorite vegetarian recipe. Enjoy!

Ingredients:
2 T extra virgin olive oil
2 ribs celery, trimmed and chopped
1 fat carrot, pealed and choppedd
1 small purple onion, peeled and chopped
1 red pepper, seeded and deveined, chopped
1 green pepper, seeded and deveined, chopped
2 cloves garlic, passed through a garlic press
1 t. dried cumin
1 t. dried oregano
1 t. dried basil
1 t. chili powder
1/4 t. crushed red pepper (skip if you don't like food with a kick)
4 cups chicken or vegetable stock
2 cans (15 oz each) black beans
1 can (15oz) diced tomatoes
1 c. corn kernels
Salt and Pepper to taste

Preparation:
In large skillet, heat olive oil over medium heat.  Add celery, carrot, onion and bell peppers.  Saute until onions become translucent.  Add garlic and spices, cook another two minutes.

In a large pot, add stock, beans and tomatoes plus content of skillet.  Bring mixture to a boil then reduce heat.  Cover and let simmer for 20 min.  Use a hand held blender and puree to a desired consistency (careful of splatter).  Add corn and let simmer for another 5 min.  Add salt and pepper to taste.

Nutrition information: Calories ~ 180:  Calories from fat ~38: Protein~ 9g: Carbs ~26g: Dietary Fiber ~8g: Sugars ~6g: Fat ~4g: Sodium ~600mg

Recipes: Sweet and Sour Chicken

Served on Rice

• 1/2 cup Smucker's® Apricot Low Sugar Preserves
• 1 tablespoon cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce, or to taste
• 1/8 teaspoon crushed red pepper
• 1/4 cup butter
• 2 medium zucchini, cut into 1/4-inch slices
• 1/2 cup small mushrooms
• 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
• 1 (6 oz.) package frozen pea pods, thawed
• Hot cooked rice (optional)

PREPARATION DIRECTIONS:

Sauce

1. STIR preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl until well blended. Set aside.
2. HEAT oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. ADD butter to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; stir gently until heated, 3 to 5 minutes

Ingredients Combined

4. POUR apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.