2012 Goal

One my goals that I set for myself in 2012 is to run in a 10 mile race...WHAT was I thinking??? No, this will be good for me. It will MAKE me run, make me get into shape, and help with another 2012 goal...lose the holiday weight and KEEP it off. :)

I am going to be running with 3 of my friends which is helpful in keeping me accountable. For those of you who know me personally feel free to ask me how things are going when we see each other as I am going to need to be kept accountable if I am going to do this...and I WANT to do this and I WANT to do this right!

So, with a little over 15 weeks until race day I think that it is time to start getting serious and do some training. A friend of mine suggested Hal Higdon's training guide. On the right side of my blog you will see that I am tracking my miles on DailyMile. So, as the year goes on that number should will be going up.

Do you have any goals for 2012? Are any of you runners?

Menu Plan Monday

Its that time again...Menu Plan Monday! So, I am linking up to The Organized Junkie's Menu Plan Monday. Go check it out because there are LOTS of recipe ideas for you and inspiration to keep you cooking for your family.

Dinner:

Monday- Tacos

Tuesday- Dried Beef Casserole

Wednesday- Out

Thursday- Beef Stroganoff

Friday-Sunday- OUT

What are you having for dinner this week???

Beef Stroganoff

1-1/2 lbs. thinly sliced steak
1 can cream of mushroom soup
1/2 cup water
1 envelope Onion Soup mix
1/2 cup Sour Cream
Noodles

1. In a large skillet, stir fry beef in oil until no longer pink.

2. Stir in soup, water, and onion soup mix.

3. Reduce heat, cover and simmer for 20 minutes.

4. Stir in sour cream and heat through (do not boil)

5. Serve over noodles and garnish with parsley.

Whole Wheat Chili Mac

Ingredients:
1 lb. lean ground beef (or ground turkey)
1 medium onion
can of Mexican-Style stewed tomatoes
1-1/4 cup of canned tomato sauce
2 T. canned green chili peppers
2 tsp chili powder
1 tsp ground cumin
1 cup whole-wheat elbow macaroni (or any pasta)
can of kidney beans, rinsed and drained

1. In a large skillet, cook beef and onion until meat is browned, drain off fat.

2. Stir in undrained stewed tomatoes, tomato sauce, chili pepper, chili powder and cumin. Bring to a boil.

3. Stir in uncooked  macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.

My kiddos like to top with cheese and sour cream.

I found this recipe here.

Menu Plan Monday

I am participating in Menu Plan Monday. You can read all about Menu Plan Monday here. This is a fun way to get lots of new recipes to try.

My Weekly Meal Plan:

Monday- Dream Dinner

Tuesday- On the Border w/family

Wednesday- Chili Mac

Thursday- Crockpot Santa Fe Chicken

Friday- Pizza out

Saturday- Family Christmas Dinner

Sunday- All You Can Eat (aka leftovers)

What are you having for dinner this week?

Peanut Butter Brownie Trifle

Doesn't that look yummy? Let me tell you from experience it is DELICIOUS! I think that this may be my new favorite dessert! This photo and recipe were found at Taste of Home.

Ingredients:

1 fudge brownie mix

1 pkg. (10 oz) peanut butter chips

2 pkgs. (13 oz each) miniature peanut better cups

4 cups cold 2% milk

2 pkgs. (5.1 oz each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla

3 cartons (8 oz each) frozen whipped topping, thawed (I only used 2)

Directions:

1. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9 pan at 350 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Let cool; cut into 3/4-in. pieces.

2. Cut peanut butter cups in half (when I do this again I am just going to crumble them) and set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

3.  Place a third of the brownies in a 5-qt. glass triffle bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with the remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until child.

*I did not use the whole pan of brownies and when I added the brownies I crumbled them somewhat.

Crispy Southwest Chicken Wraps

These are a HUGE hit in my house! I found this recipe Mel's KitchenCafe.

* Makes 6 wraps*

Ingredients:
1 cup cooked rice, warm
1 cup chicken, shredded (cooked)
1 can black beans, rinsed
4 green onions
2 green or red peppers
1/4 cup cilantro
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
sour cream
burrito-sized tortillas

Mix rice together with chili powder, cumin, and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-in. border around edges, then arrange chicken and rice mixture down the center of each tortilla. (We like to put sour cream in our wraps) Roll stuffed tortillas, leading edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange wraps seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps.