Enchanted Mommy

Make Your Own Popcorn And Save Tons

popcorn Collage

Here are the 5 easy steps to making your own popcorn without spending a fortune on the portioned bags from the store!

  • Just buy the huge bag of popcorn kernels (the everyday price on 32 oz. at my grocery store was $1.97).
  • Pour 1/4 cup kernels into a brown paper bag.
  • Roll bag two times.
  • Hit popcorn on microwave.
  • Remove and enjoy!  Feel free to add the amount of salt and butter you prefer!
Make Your Own Popcorn And Save Tons
 
Ingredients
  • ¼ cup popcorn kernels.
  • paper bag.
  • Salt and butter are optional.

Instructions
  1. Put ¼ cup kernels into brown paper bag.
  2. Roll bag over two times.
  3. Put in microwave and hit popcorn button.
  4. Pour into bowl and enjoy!

 

 

IMG_5847

Look at this delicious money saving popcorn!

 

Yum yum yum!

You could also make a popcorn cake or caramel popcorn from this recipe!

Personal Finance Alert: Stores Can Now Charge Fee For Using Credit Card

I just came across this post on Reddit and I thought it was worth sharing here.  A new federal law allows stores to charge customers an extra fee for paying by credit card.  This used to not be allowed, but now that it is, we all should be on the lookout for it.

I believe, in some cases, they can charge up to 5% as the fee.  That adds up quickly, so be careful!

Credit Card Fees

Image credit to HighRiskPay.com – a high risk merchant account provider.

Broccoli, Grape, Pasta Salad

pasta salad

This is the perfect dish for your next gathering or pot luck.  It makes a lot, is served cold, and is delicious!  The bacon is awesome in it and even my brother-in-law went back for thirds.

All three of my boys are playing sports this season and we have 4 games a week, plus practices.  To say it is a bit nuts is an understatement  but others who have gone before me have told me this is just the beginning and to get use to it!  Ha!  Anyway, on the weeknight games and practices I am always looking for quick and easy meals to feed the family so we can run quickly to our events without leaving a ton of clean up.

This meal does that. I made it earlier in the day and let it chill for a couple hours so the dressing could be absorbed and soften the broccoli.  All I had to do was pull it out, serve it on some paper plates with a side of fruit, and we were out the door.

I didn’t add the pecans in mine, simply because I didn’t have them on hand.  I wish I had though!  I bet they would be yummy!  I also stayed away from the salt.  Its a new kick I am on.  I try not to cook with salt at all, but after a dish is done I might add a little to taste at the table if I feel it needs it.  Most of the time though, I don’t need it or miss it at all.

Broccoli, Grape, Pasta Salad
 
Prep time

Total time

 

Author:
Serves: 8

Ingredients
  • 1 cup chopped pecan
  • ½ (16oz) box of bow tie pasta
  • 1 lb fresh broccoli
  • 1 cup mayo
  • ⅓ cup sugar
  • ½ cup diced red onion
  • ⅓ cup red wine vinegar
  • 1 tsp salt
  • 2 cups seedless red grapes, halved
  • 8 slices of cooked bacon, crumbled

Instructions
  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Prepare pasta according to package directions.
  3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
  4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

 

 

Chocolate Peanut Butter Cupcakes – Valentine’s Style

I’ve been wanting to practice some delicious new cupcakes for my almost 2 year old’s (seriously WHERE HAS THE TIME GONE??) birthday.  Everyone notices how delish the icing is and could often care less about the taste of the cake, sad but true.  Also, today my husband wanted a cheat day from his strict Paleo diet.  Why not practice?  So, I did practice and I ate lots!  I got the icing recipe here.

So easy, delish and pretty!

 
Ingredients
  • 1 Devils Food Cake Box and the ingredients listed on box.
  • 1 Cup Peanut Butter
  • 2 Cups Confectioners’ Sugar
  • ½ Cup Butter Softened
  • 3 Tb Milk
  • Chocolate Sprinkles

Instructions
  1. Make cupcakes according to box.
  2. Let cupcakes cool.
  3. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
  4. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
  5. Beat for at least 3 minutes for it to get good and fluffy.
  6. Decorate your cupcake.
  7. Add sprinkles and your choice of decoration.

This icing is SO easy and so much better than any store bought.  I want to do these and a buttercream for Anna’s 2nd birthday and put some Minnie Mouse decorative sticks in them.  Remember, people eat with their eyes and barely anyone passes up peanut butter with chocolate!

In case you’re wondering, I used this cake tip by Wilton.

Happy Cupcake Making!!!

Related posts:

Awesome 3rd Birthday Cake
Ella’s 3rd Pancake and Pajama Birthday Party
1st Birthday Party Ideas
Cupcake Cake Idea
Lion Birthday Party
Super Hero Birthday Party 

The Best Zucchini Lasagna

New Year’s resolutions here I come!  The story of my life right!  It’s not like I don’t want to eat healthy, because I do… Its just that when I cook something healthy I really want it to taste like fried chicken!  Too much to ask?!?!?!

We are all trying to lead healthy more active lives this year as one of our family goals.  We are off to a good start as we have our first Rad Run Race in a week and a half.  I am teetering on whether or not to let my 5 year old run it with us.  It is 3 miles so I am a bit worried it would be too much for him this time.  What do you think?  My 7 year old is all ready for it.  He has been practicing for months now and is so excited about his first race!

So here is a yummy lasagna recipe I made for the family this week.  I was so excited to find it on skinnytaste.com.  This recipe uses strips of zucchini instead of lasagna noodles!  So yummy, and saves you hundreds of calories!  My sister made a pan of regular lasagna and I made this zucchini lasagna the same night.  I wasn’t sure what we could get the kids to eat.  So guess which one was gone first???  Mine of course!

Fresh tomatoes from the garden!  They grow in the winter in Florida!

I used fresh tomatoes from the garden! They grow in the winter in Florida!

 

Fresh basil from my garden! Yippee for living in Florida!

Fresh basil from my garden went in as well! Yippee for living in Florida!

 

Not from my garden, but still yummy!

Not from my garden, but still yummy!

ZUCCHINI LASAGNA
1 lb lean ground beef (I used 93% lean)
2 cloves of garlic
1/2 onion
1 Tb olive oil
salt and pepper
28oz can of crushed tomatoes
2 Tb chopped fresh basil
4 medium zucchini, sliced 1/8inch thick
15oz part skim ricotta cheese
16oz part skim mozzarella cheese, shredded
1/4 cup parmesan cheese
1 egg

***Brown the meat and season with salt.  Drain the meat in strainer or colander to get all the excess grease out.  There wont be much if you use the extra lean beef.  Heat oil then saute onions and garlic for a couple minutes.  Add the beef, tomatoes, basil, and salt and pepper.  Simmer on low for 30 minutes.  The trick is to get  your sauce thick and not watery.

I actually added tomato paste to mine since I also used fresh tomatoes from my garden (lightly blended) instead of canned.  Really you could use any recipe you wanted for the sauce.  I wanted to add green peppers, but the one in the fridge wasn’t fresh enough.  Sliced carrots would be a great addition to the sauce as well!

Salt your sliced zucchini and let it sit for 10 minutes or so.  Then use a paper towel to dab all the excess water from the zucchini.  Zucchini adds a lot of water when cooked and salting it helps take some of it out.  Now, grill the zucchini on a grill or grill pan.

I admit, my grill is out of gas and the grill pan is still in storage while the house is being built so I just baked mine in the oven at 35o for 15 minutes.

Preheat oven to 375.

Mix the ricotta, 1/4 cup parmesan cheese, and egg together in a small bowl.

In a 9 x 12 casserole dish spread the tomato sauce down on the bottom.  Then layer with strips of sliced zucchini.  Spread the ricotta mixture next, then the mozzarella cheese. Now repeat until you are out of zucchini.  End with zucchini, sauce, and mozzarella cheese.  I also sprinkled the left over shredded parmesan cheese on with the mozzarella.  I might have cut my zucchini a little too thick because I had only enough to fill a smaller 9 x 9 pan.

Cover dish and bake for 45 minutes, then uncovered for 15 minutes.  Let stand for 10 minutes before serving.  I actually did 30 minutes covered and 15 minutes uncovered and hardly waited at all to cut into it… we were hungry and impatient!  Ha!  It didn’t matter though it was perfectly delish!

You will love this low carb dish!  So good!

You will love this low carb dish! So good!

 

Here are some other LOW CARB  options:

Meatza
The Best Chicken Tortilla Soup
Steak and Cheese Stuffed Peppers
No Potato Salad
Butter Chicken- Paleo Style
Healthy Avocado and Tomato Salad
Crock pot Mexican Style Lettuce Wraps
Avocado Hummus

 

Meatza: South Beach Friendly

Last week husband was gone for 6 days on a business trip.  He came back feeling awful and needed a little detox from all the eating out and high carb meals.  So, now he’s trying to really limit his carbs.  Tonight I made him some meatza.  It’s like pizza, but without the crust and instead uses ground beef.  It actually is really good and a great low carb meal.

 

Yummy Meatza!

Yummy Meatza!

Here is what you need:

1 1/2 lbs lean ground beef (I actually used 2 lbs because my meat comes in 1 lb packages)
1 small onion, finely chopped
1 clove garlic, crushed (fresh or from a jar)
1 tsp. dried oregano or Italian seasoning
8 oz. sugar free pizza sauce (Hunts Garlic and Herb in can)
8 oz. shredded mozzarella
Toppings (peppers, mushrooms, olives, whatever you like)

Here’s what the garlic and herb sauce looks like (It’s the one we’ve found with the lowest amount of sugar)

Sauce with the lowest sugar.

Sauce with the lowest sugar.

All you do is:

1. Preheat oven to 350 degrees.
2. In a large bowl combine the meat with the onion, garlic and
oregano or Italian seasonings.
3. Pat the mixture out in an even layer in a 9×12 baking pan. Bake
for 20 minutes.
4. When the meat comes out, it will have shrunk a fair amount. Pour
off the grease and spread the pizza sauce over the meat. Sprinkle on
the cheese.
5. Add toppings.
6. Put the Meatza 4 inches below a broiler set on high. Broil for
about 5 minutes or until cheese is melted and starting to brown.
(Can also place in regular oven and bake until cheese is melted)

Plenty of leftovers too!

Plenty of leftovers too!

We let the girls make their own pizzas but using whole wheat toasted sandwich rounds.  I will miss one day how excited these girls get to make pizza!

My sweet girls!

My sweet girls!

Last week I posted how I lost my pregnancy weight.  I definitely made this a lot then!

Meatza: South Beach Friendly
 
Prep time

Cook time

Total time

 

It’s like pizza, but without the crust and instead uses ground beef. It actually is really good and a great low carb meal.
Author:
Recipe type: South Beach Friendly
Cuisine: Italian/American
Serves: 8

Ingredients
  • Preheat oven to 350 degrees.
  • In a large bowl combine the meat with the onion, garlic and
  • oregano or Italian seasonings.
  • Pat the mixture out in an even layer in a 9×12 baking pan. Bake
  • for 20 minutes.
  • When the meat comes out, it will have shrunk a fair amount. Pour
  • off the grease and spread the pizza sauce over the meat. Sprinkle on
  • the cheese.
  • Add toppings.
  • Put the Meatza 4 inches below a broiler set on high. Broil for
  • about 5 minutes or until cheese is melted and starting to brown.
  • (Can also place in regular oven and bake until cheese is melted)

Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the meat with the onion, garlic and
  3. oregano or Italian seasonings.
  4. Pat the mixture out in an even layer in a 9×12 baking pan. Bake
  5. for 20 minutes.
  6. When the meat comes out, it will have shrunk a fair amount. Pour
  7. off the grease and spread the pizza sauce over the meat. Sprinkle on
  8. the cheese.
  9. Add toppings.
  10. Put the Meatza 4 inches below a broiler set on high. Broil for
  11. about 5 minutes or until cheese is melted and starting to brown.
  12. (Can also place in regular oven and bake until cheese is melted)

 

Some other good healthy eating recipes!

Whole Grain Lasagna

Broccoli Salad

No Potato Salad

Chicken Salad

Coconut Milk Tropical Smoothie

Book Review: Stephen King’s 11/23/63

StephenKing.com - 11_22_63

I know I dont often do book reviews on this site… it is because I like to save them for books I especially enjoyed!  This one is definitely in this category! I loved it!!!

Historical fiction novels have always been my thing, but this book is especially great because it is historical fiction with a bit a of science fiction.  LOVE!  Stephen King did a ton of research in this book giving it a plausible feel to the history during 1958 to 1963, a time period I think most of us have all been interested in.

The hero , Jake Epping, is a 35yr old English teacher from Libson Falls, Maine in 2011.  He also teaches evening courses for adults working toward their GEDs.  The book sucks you in immediately when you meet Harry Dunning, a man working on his GED.  Harry’s entire family was brutally attacked when he was 10 years old by his drunk father.  He is now a janitor with a lopsided head and a horrible limp.  His story is the first part of the book.

In part II of the book Jake’s friend Al tells him of a secret staircase he has been using to time travel back to 1958 to buy beef at the 50′s prices and bring back to his restaurant each week.  He urges Jake to go down and take a look and to finish the job he wasn’t able to do…  stop JFK from being assassinated.

This is not a “what if” book… as in what if JFK was never assassinated and the world that would create.  It is more of the journey it would take to change history and the possible butterfly effects that could occur as a result.

It has everything a great book needs to keep you hooked from start to finish:  great characters, entertainment, wit, a little brutality, research, and love.

Give it a go a let me know what you think!  I would love to discuss!

By the way this book is on sale for kindle right now for $3.99 on Amazon.  Read it on your kindle, tablet, phone or computer using the free kindle app.

 

Wanna Lose That Baby Weight?? I Did It, You Can Too!

I’m writing this post because I’m once again 5 months pregnant. We will have three girls in less than four years (my poor, poor, poor husband).  With this said, my oldest two are only 21 months apart and I lost every pound (by working SO hard) in between them and I lost every pound plus four more within six months of giving birth to my second.  NO, I’M NOT TOOTING MY HORN BECAUSE YOU CAN DO IT TOO!!!!  Sidenote: I gained 40 pounds with my 2nd.  I was huge and you would have to kill me before I would publicly share a photo of how bad I looked right before I had her.  I had zero ankles if you know what I mean.

BUT…. Here’s a picture of me in a bikini with my two girls (so it’s proven!).

I even had a little bit of abs!

I even had a little bit of abs!

I’ve got some tips for how you can do it too!  I know, I know, diets suck, but YOU CAN DO IT.  I swear once you get past the first two weeks, you’ll be golden because you’ll see how much weight you’re losing and will be too addicted to stop.  Here’s what I have for you:

1.  Pick a diet and stick to it.  DIET IS 90% OF THE BATTLE.  I chose South Beach Diet, but I pretty much started with phase two because I was breastfeeding.  Once I stopped breastfeeding around nine months, I switched to Paleo.  I felt SO DANG GOOD.  Of course it was hard at first, especially after I ate whatever in site while I was pregnant, but I actually felt really good and energized.

2.  Breastfeed!  I’ve heard that this doesn’t work for everyone, but for me it really did!  I used that extra 500 calories to my advantage and did not just consume them with food.  Side note: I HATE bf, but I knew in my mind it was good for them and the calories just gave me that much more of a boost.

3.  The minute you can start working out, do it!  Get into that workout routine right after your six week check-up.  Spend one hour per day doing something active.  If you don’t want to leave your child with someone at a gym, leave him/her with your husband.  No excuses.  Look for a good gym with good classes.  I LOVE my gym (thank you Lifetime Fitness, Dulles) and all the classes that they offer.  I also love the kids place there.  With this being said, get your baby used to it early.  They will learn to like it, I promise!  It’s also good for mommy to get away for a bit!

4.  Avoid anything with sugar.  I am kind of repeating myself with the whole diet thing, but you have to let go of it.  Remember white carbohydrates turn to sugar.  My favorite snack is a banana with all natural peanut butter (it’s the stuff you have to stir that only contains peanuts and oil).  It’s hard at first, but once you’re used to it, you’ll love the feeling.  I don’t even crave potatoes at all anymore, I have zero desire to ever order a baked potato.  Plus my skin is clear, SO much more clear!

5.  Weigh yourself often.  It keeps me on track.  I’m seriously obsessed,  it keeps me motivated and have self control.  I have this scale and I couldn’t recommend it more.  I use it everyday.  I know I know, experts say to only weigh yourself once a week, but I do it every morning.  It’s what works for me.  It might not work for you, but you need to do it so you can keep track of your success.

6.  This sounds crazy, but put a pre-pregnancy picture of yourself up.  It never hurts to get more motivation.  Before I had kids, I worked dang hard to be skinny and I wasn’t going to let people say “man, she let herself go after kids”.  Instead, I wanted the opposite.

 

Lastly, I want to let you know that I did have to work really hard to get my weight off and that I’m not naturally a “small” person.  I don’t want people to think that it just comes natural for some and that it’s not worth trying.  I do believe that some people are naturally small, but they aren’t naturally fit.  Once you lose the weight, work extra hard to firm it all up.  I know you can do it too.  It’s never too late to start (even if your last baby was 5 years ago).  I’m already stoked to go at it again.  I just know how good I feel when I’m small verses feeling big all over. In fact, this time around, post baby of course, I’m doing a little challenge with a friend so we keep each other accountable.  That could easily be another motivating tool for some people.

So, with all this said, please try this and let me know how it works for you!  You will feel so awesome.  Happy dieting and working out!  Here’s part of my motivation!  I have so much fun with them and I can because I have ENERGY.

Our crazy family!

Our crazy family!

Happy New Year again!

Macaroni Grill’s Penne Rustica!

What is with this icky flu stuff going around?  It seems like everyone I know has had it… including everyone in my family.  It has been pretty awful really!  After nursing myself, hubby, and kids for the last two weeks through this nasty virus, I was ready for some real comfort food.

Pasta is always comfort food for me!

This has always been one of my favorite things to eat!  Ever since I worked as a waitress at Macaroni Grill in college, I have loved eating Penne Rustica.

Someone introduced me to this awesome cookbook that replicates restaurant recipes.  This is where I found my beloved Penne Rustica recipe!  So yummy!  I have made it for big crowds as well as small family dinners… doesn’t matter, it is always a hit!

Seriously, doesn’t it look so yummy?!  I love this stuff!  It always impresses!  This meal will go very fast at your next get together or pot luck!

Penne Rustica (Tastes just like Macaroni Grills version)
From Todd Wilbur’s Top Secret Recipes

Ingredients
1 lb penne rigate pasta
12 medium shrimp, peeled and deveined
2 skinless chicken breasts
½ cup thick-sliced smoked prosciutto, chopped

SAUCE

3 Tb butter
2 Tb minced garlic
3 Tb Marsala wine
2 Cups heavy cream
1 Cup grated parmesan cheese
½ Cup milk
½ Cup chicken broth
1 Tb cornstarch
1 Tb Grey Poupon Dijon mustard
2 tsp. Minced fresh rosemary (I used dried and it works just as well)
½ tsp. Salt
½ tsp. fresh thyme (I used dried)
¼ tsp. ground cayenne pepper

TOPPING
3 Tb grated parmesan cheese
1 ½ tsp paprika

***Garnish with rosemary sprigs if desired

Directions

1.Preheat grill to high.

2. Prepare sauce by melting butter over medium/low heat in a medium saucepan.  Add garlic and let it sweat for 5 minutes (Do not brown garlic!  If it browns throw it out and start over).  Add the wine and cook for another 5 minutes.  Add the rest of the sauce ingredients and whisk until smooth.  Simmer for 10minutes.  Cover and remove from heat.

3. Cook Pasta al dente (a little tender, but not mushy) and drain.

4. Rub chicken with olive oil and season with salt and pepper.  Stick the shrimp on skewers, rub them with olive oil and season with salt and pepper.

5. Grill chicken for 5 to 6 minutes per side and grill the shrimp for 2 minutes per side.  Slice chicken into strips when finished.

6.  Preheat oven to 500 degrees.  Use a large glass or ceramic baking dish.  Add pasta, chicken and shrimp to the baking dish, spoon sauce over the top and toss to coat.

7.  For the topping, mix the parm. cheese with the paprika.  Sprinkle over the top of the pasta.    Bake for 10-12 minutes or until topping browns.

Mini Cucumber Sandwiches

Happy {late} New Year!  I think this is the first New Year’s in about 4 years that I’ve made it til midnight.  We had some of my friends over and it helped that we both have a one and three year olds to run around the house until they crashed at around 11:30.  The three year olds thought it was so.dang.cool to share a bed.  So, I guess when you have people over, you HAVE to make some delicious food and since they came over a little later, I decided to do heavy apps.  I made these delicious looking cucumber sandwiches, three dips and a salami (don’t judge, I’ve been craving salami EVERY SINGLE DAY since I found out I was pregnant) and cheese platter.  I got this recipe here.

IMG_5789

These are so delish. Everyone loved them!

Don’t they look delish?!  Here’s what you need:

1 cup quality mayonnaise
1- 8oz. package cream cheese, softened
1 package dry italian dressing mix
1 loaf loaf french bread (I used wheat), sliced about 1/2 inch thick
2 cucumbers, thinly sliced
chopped dill weed, fresh or dried
n a medium bowl, with an electric hand mixer, beat together mayo, cream cheese & Italian seasoning. Cover with plastic wrap & chill at least 4 hours or overnight.
When ready to serve, spread 1-2 TBSP of cream cheese mixture onto sliced bread, top with a sliced cucumber & sprinkle with dill. Serve immediately.

 

IMG_5787

I used my pampered chef crinkle cutter to make the cucumbers look like this!

Happy New Year!