Hey all, enjoying my stay in our cabin in the Colorado Rockies with my sis.
Before we came out here we took my sister's three greyhounds to a lure-coursing field. Upon getting there, her grey Gaelyn went to greet a greyhound that was partially blind and got bit for her trouble. The bite hit an artery which started gushing blood. I had to hold pressure while my sis got her med kit. Unfortunately, she didn't restock it with more sutures. We ended up having to vetwrap Gaelyn's mouth shut until we could take her to my sis's office to stitch it up.
We did stay long enough to let her ex-racer, Gracie, run the lure course. She was leaping and twisting on her leash, so they had to move her name up on the list to run immediately. It was awesome to see and she LOVED it. As soon as she was done, she wanted to go again. Fortunately they do this once a month, so they will all be out there again and the other two greys will get their chance.
Doing lots of artwork and relaxing, but not doing much hiking with the dogs. The elevation here is killer on my lungs (and all the wine we have been drinking, LOL).
See you all soon.
Deb
Monday, July 14, 2008
Tuesday, July 1, 2008
What we all decided - -
We had a great time! We agreed on a little schedule change ... We decided to wait until September to go to Bald Mountain, when it's a little cooler and less crowded. (Any ideas for our next walk?)
This upcoming weekend, we'll be getting together for a movie -- a touching story about a man and a dog, and another dog, and another dog, and more dogs. Actually, it's the video about Dennis' week at the kennel.
On Sunday, it's Bob's BBQ! Alright, so maybe it's really Dwyer Park and then BOB'S BBQ! Can't really go to Bob's without doing a proper walk.
Now for those great recipes we talked about! I can't wait to try the first one.
Crock Pot Mexican Chicken
2 cans corn
2 boneless, skinless chicken breasts
2 cans black beans
1 pkg taco seasoning
1 jar chunky salsa
1 pkg Low-fat Mexican Cheese
Put 2 cans of corn in bottom of crock pot (drain 1 can)
Put the entire pkg of taco seasoning over the chicken (top & bottom) & put on corn
Pour chunky salsa over chicken
Open beans, drain about half the juice and pour on top.
Cook on low 6-8 hours.
Take chicken out of pot, shred between 2 forks and put back in pot. I use the entire package of reduced fat cheese. Stir into the mixture until melted. Serve as is with a salad or put into a soft wrap. 8 Servings. 1 cup = 4 points on WW
Shortcut Chili
2 cups chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced canned chipotles in adobo sauce
1 red or green bell pepper, diced
1 15-oz can red kidney beans, drained
1 15-oz can lentils, undrained
1 15-oz can diced tomatoes
1 tablespoon minced fresh cilantro
sour cream (optional)
In soup pot, saute the onions, garlic, and salt in the oil until soft; about 5-10 minutes
Add chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5-10 minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.
Broccoli Cheddar Melt
1 bunch broccolini (10-12 stems) or 1 large broccoli crown
3 garlic cloves, minced or pressed
2 teaspoons olive oil
salt and pepper
2 slices whole wheat or multigrain bread
3 ounces Cheddar cheese
Dijon or yellow mustard
Rinse broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4-5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from heat.
While the broccolini cooks, toast the bread. Gate the cheese or cut into thin slices. Spread mustard on the toast and place on a broiler pan.
Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3-5 minutes. Serve hot, open-faced.
(You can jazz up the Broccolini Cheddar Melt by using Pepper Jack Cheeze. Delicious!)
This upcoming weekend, we'll be getting together for a movie -- a touching story about a man and a dog, and another dog, and another dog, and more dogs. Actually, it's the video about Dennis' week at the kennel.
On Sunday, it's Bob's BBQ! Alright, so maybe it's really Dwyer Park and then BOB'S BBQ! Can't really go to Bob's without doing a proper walk.
Now for those great recipes we talked about! I can't wait to try the first one.
Crock Pot Mexican Chicken
2 cans corn
2 boneless, skinless chicken breasts
2 cans black beans
1 pkg taco seasoning
1 jar chunky salsa
1 pkg Low-fat Mexican Cheese
Put 2 cans of corn in bottom of crock pot (drain 1 can)
Put the entire pkg of taco seasoning over the chicken (top & bottom) & put on corn
Pour chunky salsa over chicken
Open beans, drain about half the juice and pour on top.
Cook on low 6-8 hours.
Take chicken out of pot, shred between 2 forks and put back in pot. I use the entire package of reduced fat cheese. Stir into the mixture until melted. Serve as is with a salad or put into a soft wrap. 8 Servings. 1 cup = 4 points on WW
Shortcut Chili
2 cups chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced canned chipotles in adobo sauce
1 red or green bell pepper, diced
1 15-oz can red kidney beans, drained
1 15-oz can lentils, undrained
1 15-oz can diced tomatoes
1 tablespoon minced fresh cilantro
sour cream (optional)
In soup pot, saute the onions, garlic, and salt in the oil until soft; about 5-10 minutes
Add chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5-10 minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.
Broccoli Cheddar Melt
1 bunch broccolini (10-12 stems) or 1 large broccoli crown
3 garlic cloves, minced or pressed
2 teaspoons olive oil
salt and pepper
2 slices whole wheat or multigrain bread
3 ounces Cheddar cheese
Dijon or yellow mustard
Rinse broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4-5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from heat.
While the broccolini cooks, toast the bread. Gate the cheese or cut into thin slices. Spread mustard on the toast and place on a broiler pan.
Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3-5 minutes. Serve hot, open-faced.
(You can jazz up the Broccolini Cheddar Melt by using Pepper Jack Cheeze. Delicious!)
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