Where I spend my workdays

Because the place I work hails as a national landmark, I thought you'd like a quick tour. These photos were taken over my sunny lunch break, so please look past the harsh shadows and check out the cool-factor. H-E-B headquarters operate out of a re-purposed arsenal that once supplied soldiers during the Civil War and both World Wars. Today, it's where I'm relaunching HEB.com.

Photo of the perimeter taken from the Riverwalk path. Photos will soon follow of my trip down the river to grab some lunch.

Walk way from the Riverwalk to my building. There's a bird perched on the left wall. Birds in San Antonio can be compared to NYC pigeons. They will not move for you and might even fly at you to see what you'll do. Keep an eye out for the birds.

Instead of traveling by skywalk or hallway, step outside and walk to the next building. A great way to soak up a quick dose of vitamin C. Not sure if I'll love it as much in the summer months.

View of the entrance building from the interior courtyard. Fountains like these run through the courtyard.

Building where I work. If you want to talk to Charles, head up to the third floor. If you're looking for me, first floor and to the left. But you'll have to get by the tough security.

YUM: Creamy Chicken & Pasta Bake

So no, I’m not down in San Antonio firing up the oven in 90+ degree weather. But I am hungry. That’s my reason for posting this deliciously hearty pasta dish from Kraft.

I made this one before I left Des Moines. It was delicious—and I just might have cooked this tonight if I had more than an empty fridge and two clean dishes. My dishwasher broke, and I’m out of fork and plates. How is a woman supposed to eat? Manual dish labor? Not in San Antonio. I’m not brave enough yet. I’m afraid of standing pools of water. The locals say that pools of water draw roaches and scorpions. I’ve had enough, and I’ve only seen beetles. So now that I’ve got your mouth watering, here’s the scrumptiously creamy pasta dish from my Iowa kitchen.

Creamy Chicken & Pasta Bake
Time: 38 minutes Makes: 4 servings (1½ cups each)

Ingredients
1½ cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
½ cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in ½ cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Recipe at KraftFoods.com

San Antonio: Week One Recap

It’s official. Whit and I survived the drive south, and I’ve been a San Antonio resident for seven days. Despite its looks, the photo above is not my back yard. It was taken at a rest stop in Oklahoma.


Today is the first full day without Whitney. She was a huge blessing. It was awesome to have someone to come home to, someone to laugh with everytime we got lost, and someone to explore with—I bet we ate Mexican food at least once a day. Above is a lovely photo from Los Barrios.

One of the many stacks of boxes. The items in these boxes still needed a "place". My kitchen is tiny compared to my last one. All of the cabinets are full of dishes, pans, tubberware, and other kitchen stuff. I had to place a shelf to the right just to store food.

Things I love so far:
1. Texas pride. Check out one of the shopping bags from H-E-B—my new employer. It was so obnoxious that as a new Texas resident, I had to have one.
2. Texas sunshine. Even on days when it rains or storms, which has been most days because we’re in rain season, we still get four or five hours of sun. And it’s never poured: only what we Midwesterners call sprinkle.

Things I’m still getting used to:
1. Attention women get from guys. I’m used to the Midwest—where guys are too timid to approach girls. Here, guys will say whatever is on their mind. Whitney and I got a lot of comments walking around together. Whit even slammed the car door on a guy who gave her the “Hey, Momma.” Whit's reply, “I ain’t no one’s mama.”
2. Texas-sized critters. They’re so big and plentiful that you can’t even call them bugs. So far I’ve killed a critter or two a day. I saw the largest cockroach I’ve ever seen outside a zoo. Thankfully he was already dead and in the fitness center—and not my apartment. I might have had a heart attack. Still getting used to checking under the covers before I crawl into bed. I'm buying a fly swatter to kill, so that I don't have to ruin my shoes.

YUM: Grilling Time

This weekend I used the grill for the first time this season. Still perfecting my steak cooking. Looks like the flames got the best of this guy, though the center was still pink. Loved the veggie kabobs: red potatoes, orange bell peppers, and baby portabellas.

Everyone should have a pair.

Jordan's parents placed these in my Easter basket. (Thank you!) I love them. They're soft and light: A great transition from my heavy slippers as we start to enjoy sunny spring weather.

I work with funny people.

Meredith recently revamped our vending machines to offer healthier choices. Someone was feeling fiesty on Friday, because they left this love note taped to the vending machine.

YUM: Chopped Greek Pita Salad

Greek salads are from heaven. This one is from Fitness magazine and boasts less than 400 calories. Low on cals but super filling.

Greek Chopped Pita Salad

Ingredients
2 cups romaine lettuce
2 tablespoons crumbled feta cheese
½ cup canned garbanzo beans, rinsed and drained
½ cup cucumber, sliced
1 whole-wheat pita, chopped
2 tablespoons low-fat vinaigrette

Make it: Combine all salad ingredients in a bowl and toss thoroughly.

"I never knew flowers could make someone so happy." -Jordan

Jordan gave me flowers to congratulate me for my new job in San Antonio. I'm so proud. It's the first time he's ever bought flowers. I love them. Their glowing yellow happiness brightens my little apartment.

You know you want to

Go ahead. Relieve some stress by banging on that keyboard. No need for clean up.

From the girl who's afraid to get her ears pierced part #2

After the slingshot, they went for the giant swing. Sorry for the not-so-stellar video. Jordan wasn't there to remind me that the camera can't flip vertical video.

From the girl who's afraid to get her ears pierced

While in Florida, Whit had a stroke of crazy. Not sure where it came from, but it was entertaining. Here's Whit and Caitlin on the human slingshot.

Warning: proud big sister talk ahead

I can’t help but hug my sister a little tighter when she’s the reason I’m vacationing in Florida. Whit rocked the mound and the batters box. As a freshman, Whit hit about .500 and had batters taking silly swings at her famous change-curve. All of this hard work, as I sat sunning in the bleachers….and later on the beach. Loved it.

Millikin softball stats

YUM: White Bean Margherita Penne

If you're in love with maters, this one's for you. A whole carton of grape tomatoes loaded on penne that's less than 500 calories. Delicious. Still craved more after the last bite. My version would have been even tastier if I hadn't skimped on the fresh basil with the dried stand-in from the cupboard.

White Bean Margherita Penne
Servings: 1

Ingredients
3/4 cup penne, uncooked
1/4 cup canned white beans, rinsed and drained
1 1/2 cups cherry tomatoes, halved
1 tablespoon olive oil
1/4 cup fresh basil, chopped
1 clove garlic, minced
2 tablespoons parmesan cheese, grated

Directions
Cook noodles, drain, and place back in pot. Toss remaining ingredients in pot (except for parmesan) and warm for about 5 minutes. Top with parmesan.

From Fitness magazine

Boggy, Buggy...and quite fun

While speeding across Boggy Creek and giggling as you chase birds, you might learn a few things about your maturity level. Though we spent more time bird-chasing than crock-hunting, it proved to be a productive 45 minutes. So now I share with you three official signs of my maturity:

1. I snuck away from my sister's softball warm ups to go on an air boat ride with Dad. Then my dad and I discussed not telling her so that she wouldn't be jealous.
2. My dad and I r-a-n up to the lady holding the baby crocodile to ask if we could hold it. Somehow we lost her in our excitement.
3. I held in lots of girl screams as we rode through black clouds of freshly hatched gnats. I crushed these 1-inch suckers on my legs, arms, and yes even my face as we sped over the water. Hundreds of them.

Official Boggy Creek Air Boat picture of Dad and I on our private ship. Love this Little-Mermaid-like cove. Believe it or not, this spot had the fewest bugs of all.

Entrance to the lagoon from the photo above.

Look close and you'll see a pink sack of snail eggs on the tree root. Our tour guide said this is one of the successful integrations into the area. These snails were once endangered and now Boggy Creek has the largest population of these suckers. As the snails start to hatch, they turn white and fall into the water for the fish to eat. Birds have even learned to eat the eggs of the tree roots. Interesting, huh?

My favorite part of the ride: bird-chasing. Don't judge me. We weren't cruel in any way to these birds. Think of it more as a game. We would come behind the birds and they would sprint as if they just heard the horn go off for the 50 meter dash. They would never fly, only flap their wings to gain speed as they ran just out of the boat's reach.

Coolest alligator from the trip. This guy was about 8 feet long, pridefully swimming right out in the open. We saw another pretty big one, but he was hiding in the weeds. Then we saw a few that were a couple feet long. Did you know that an alligator grows about 12 inches a year? So if he's about 3 feet long, you can guesstimate that he's three years old.

YUM: Black Bean & Zucchini Quesadillas

Warning: If your name is Jordan, stop reading. But if you're not a bean-and-veggie-hater, it's okay to proceed.

I first tried this recipe as a tester before it went into Fitness magazine. I admit: At first I was skeptical. I don't know how they did it, but this recipe makes zucchini taste good. Might even say it's one of my favorite recipes when cooking for one. Super speedy. 15 minutes or less. Pretty budget-friendly too.

Black Bean & Zucchini Quesadillas

Ingredients
1 cup zucchini, finely chopped
1/2 cup canned black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon cumin
1/4 cup cheddar cheese, shredded
2 whole-wheat tortillas
1 tablespoons salsa

Directions
In pan, saute zucchini, beans, oil, and cumin for 5 minutes. Place zucchini mixture and cheese on each tortilla. Fold in half and place into pan until cheese melts and tortilla is toasted on each side; about 3 minutes per side. Top with salsa.

YUM: Queso Dip

Kejal and Katie hosted a Chip & Dip Party that called for the mini crockpot. I went for this Queso Dip from Better Homes and Gardens. Though it looks creamy and fatty, I actually pulled it from The Dieter's Cookbook. So it's not too unhealthy.

The dip turned out quite a bit spicier than I intended, so I diluted with more cream cheese and shredded cheddar--didn't help the healthy factor. The party-goers still called it the dip with some kick. So if you're into kick, give this one a try.

Queso Dip
Start to Finish: 20 minutes
Makes: 2¼ cups

Ingredients
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 14-½-ounce can stewed tomatoes, drained and cut up
1 4-½-ounce can chopped green chile peppers, drained
½ to ¾ teaspoon chili powder
¼ teaspoon bottled hot pepper sauce
1 cup shredded reduced-fat cheddar cheese (4 ounces)
3 ounces cream cheese, cubed
3 ounces fat-free cream cheese, cubed

Directions
In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables.

From Better Homes and Gardens

YUM: Fajita-Ranch Chicken Wraps

Girls' night usually equals tacos and lots of guacamole, but we decided to try this twist on a Mexican favorite. These took longer than the claimed 20 minutes, but with the good company in the kitchen, it was worth the wait. By the time the food was on the table, we were so hungry that it was hard not to overflow our tortillas.

Fajita-Ranch Chicken Wraps
4 servings
Start to finish: 20 minutes

Ingredients
12 ounces skinless, boneless chicken breast strips for stir-frying
½ teaspoon chili powder
¼ teaspoon garlic powder
Nonstick cooking spray
1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
2 tablespoons bottled reduced-calorie ranch salad dressing
2 10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
½ cup Easy Fresh Salsa*
1/3 cup reduced-fat shredded cheddar cheese

Directions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

*Easy Fresh Salsa: In a medium bowl combine 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, ¼ cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, ½ teaspoon minced garlic, 1/8 teaspoon salt, a dash of black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

From Heart Healthy Online

Vacation!

I'll be m.i.a. for a week or so. Tomorrow I'm heading to Florida with the fam. We're going to watch Whit play softball and soak up some sun. Then next weekend I'm heading to Milwaukee to see Sir Jordan. I'll be sure to take pictures...

My girls & me

My favorite thing to do on Wednesday nights is hang with my girls at Route 56. Even if I’ve had a less-than-pleasing day at work, I can’t help but feel relieved when they come running for a welcome hug—like six days without seeing each other was way too long. I admire how they wear their hearts on their sleeves.

This past Sunday the girls, two parent volunteers, and I served at Kids Fest, a place where kids come to play games and see stars like Batman, Spiderman, and Veggie Tales. The profit from ticket tales goes to Children and Families of Iowa. Our group was in charge of a hand print art project, face painting, bingo, and paper airplanes.

YUM: Penne with Meat Sauce

Have you ever cooked dinner in the produce section of the grocery store? And I'm not talking a frozen pizza sample on a Saturday morning.

Jordan was working, so I took leftovers to Hy-Vee. I've never noticed it before last week, but there's a microwave sitting on top of one of the refrigerated cases in the produce area. So we grabbed plates, silverware, and trays. Then reheated dinner right under the florescent lighting of the aisle. There’s even a first time for taking your own food to the Hy-Vee restaurant. But hey, I learned that this recipe reheats well.

Penne with Meat Sauce
Start to finish: 25 minutes
Servings: 6

Ingredients
8 ounces dried penne
1 pound lean ground beef
½ cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
½ of a 6-ounce can Italian-style tomato paste
¼ cup dry red wine or tomato juice
½ teaspoon sugar
½ teaspoon dried oregano, crushed
¼ teaspoon ground black pepper
¼ cup sliced pitted ripe olives
½ cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions
1. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
2. Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend until smooth.
3. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta and olives. Cover and heat through.
4. Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Nutrition Facts
Calories 339, Total Fat (g) 11, Saturated Fat (g) 4, Cholesterol (mg) 59, Sodium (mg) 349, Carbohydrate (g) 33, Fiber (g) 3, Protein (g) 24

From Better Homes and Gardens

Concert: Joy Williams

Last Sunday Joy Williams played a living-room concert at Valley. I hadn't heard of her before the concert, but I Kristin and I checked it out anyway. I'm so glad I went.

After a five-year rest from a career that started quite early, Joy is ready to rock her talent with honest and refreshing lyrics. Listening to her live is like a gift. She has a calming, humble, and joyful presence. (You could say I have a bit of a girl crush.) But seriously, check her out.

Joy Williams on MySpace

Hide (song in video)
To anyone who hides behind a smile
To anyone who holds their pain inside
To anyone who thinks they're not good enough
To anyone who feels unworthy of love
To anyone who ever closed the door
Closed their eyes and locked themselves away

You don't have to hide
You don't have to hide anymore
You don't have to face this on your own
You don't have to hide anymore

So come out, come out, come out wherever you are
To anyone who's tryin' to cover up their scars
To anyone who's ever made a big mistake
We've all been there, so don't be ashamed
Come out, come out and join the rest of us
You've been alone for way too long

And if you feel like no one understands
Come to the One with scars on His hands
'Cause He knows where you are, where you've been
His scars will heal you if you let Him

YUM: Corn & Kielbasa Chowder

A creamy sausage soup for a dreary day like today. This recipe is the first chowder that I've made, and I quite like the satisfaction of using a blender. It's like using power tools in the kitchen.

Corn and Kielbasa Chowder
From Every Day with Rachael Ray

Servings: 4
Prep time: 10 min
Cook time: 30 min

Ingredients
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Every Day with Rachel Ray

Happy Birthday, Kejal!

Last Saturday we celebrated Kejal's birthday with dinner at Taki, run-ins with the circus, and dancing downtown. As always, I have an affection for teppanyaki and Asian humor--not quite as much for saki bombs. For the first time ever, I experienced someone nailing the egg-cracking toss. Watch Kejal in action:

He's just not that into you

Tonight Julie and I went to see He’s Just Not That into You, which easily could have passed as Love Actually 2. The romantic comedy features the love stories of four couples who discover that love doesn’t always look like the fairytale we ladies daydream about. Instead love is fostered when people rely on themselves for fulfillment, then find happiness in sharing their lives with those they adore.

I was a fan of Ginnifer Goodwin, who I recognized from the beloved chick flick Mona Lisa Smile. She played a similar character who gets worked over by guys, recognizes what’s happening, stands up for herself, and finds love. Something about her charm makes watching this unfold quite endearing.

I couldn’t help but feel sorry for Jennifer Anniston. Americans love to watch her play the broken female. I think we have an easier time connecting with a stunning woman who’s on the rebound. She plays this familiar role rather well, but I’m wondering when someone will cast her in a role where she spends more than five minutes of the movie with confidence.

Some night when I’m with the girls, it’s likely I’ll watch it again. (Never a movie to subject a guy to. I felt sorry for the guys in the theater who must have been chained to their chairs.) The movie delivered on laughs, cheesy heart-warming moments, and the insight that it’s healthy to accept that not all guys are in love with you. If they’re not, they aren’t made to be with you anyway.

YUM: Chicken Parmesan

This week I finally got back in the kitchen to don my pink apron and cook my own dinner. It felt good to boycott fast food in favor of a home-cooked meal. I recycled one of my favorite Weight Watchers recipes: Parmesan Chicken served with spaghetti pasta and baked broccoli.

Chicken Parmesan
Serves: 1

Ingredients
4 oz boneless chicken breast
1 egg white, lightly beaten
2 tbsp dried Italian breadcrumbs
1 tsp olive oil
½ cup canned tomato sauce
2 tbsp part-skim shredded mozzarella cheese
½ cup pasta, cooked

Directions
1. Preheat oven to 350F. Coat a small oven-proof dish with cooking spray.
2. Brush chicken on both sides with egg white. Dip chicken in breadcrumbs. Turn to coat.
3. Heat oil in large skillet over medium heat. Add chicken; cook until lightly browned on both sides. Set aside.
4. Add ¼ cup tomato sauce to oven-proof dish. Place chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.
5. Serve over pasta.

YUM: Tomato-Zucchini Tart

I've been working a lot lately, living off fast food and pizza delivery. Since I haven't been in the kitchen, I thought I would share a recipe from this summer. When tomatoes are in season, this tart serves as a delicious light dinner.

Tomato-Zucchini Tart Ingredients
1 rolled refrigerated pie crust
1 package (4.4 ounces) light herb cheese spread, such as Boursin
4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, to garnish

Directions
1. Heat oven to 400°F. Coat a 9-inch tart pan with nonstick cooking spray.
2. Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400°F for 12 minutes. Cool. Reduce oven to 350°F.
3. Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
4. Bake tart at 350°F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 269, Total Fat (g) 19, Saturated Fat (g) 10, Cholesterol (mg) 31, Sodium (mg) 318, Carbohydrate (g) 24, Fiber (g) 2, Protein (g) 4

From Parents

YUM: Cousin Ezras

I'm not sure who cousin Ezra is or why a sandwich would be named after him, but Cousin Ezras are my all-time favorite comfort food. My parents made these sandwiches during winter, and my mom often paired them with her hearty baked potato soup. A perfect match.

Cousin Ezras

Ingredients
Loaf of French bread
Miracle Whip (or mayonaise)
Deli-sliced Honey Ham
Swiss cheese, sliced

Directions
1. Heat oven to 425.
2. Slice the loaf of bread into pieces about 1 inch thick. Then cover each slice with a spread of Miracle Whip.
3. Pile a few slices of honey ham onto each piece of bread. Top with a slice of Swiss cheese. (If the bread is thin, half a slice will do.)
4. Place on a baking sheet and bake for 5 to 6 minutes, or until cheese is melted and bread is slightly cripsy.

Snowboard Update

On Saturday Jordan and I drove out to Seven Oaks to snowboard. The sun warmed the park, and it got so nice that we shed some layers underneath our coats.

Being my sixth time on the slopes, I've decided that pictures are now acceptable. I'm sporting a helmet that makes me head look like a giant pea on a toothpick, but hey, the helmet is a confidence booster when I'm trying to improve my riding. (I had a couple nasty falls before I started wearing it.)

Time #6 led to a sizable breakthrough: I learned to connect my toe-side turns and heel-side turns as I head down the hill. It took some repetitive encouragement from Jordan--I hesitated most times because when I connected the turns I got going a little quicker than comfortable. But after I went for it, it was easier than I anticipated. And became quite gratifying.

YUM: Cajun Pork Sandwiches

This recipe is another great one from Family Circle. They always seem to have the best quick and tasty recipes. I decided to try this recipe for a twist on the traditional barbecue pork sandwich. They turned out juicy, messy, and delicious—maybe even better as leftovers.

Slow Cooker Cajun Pork Sandwiches
Makes: 8 servings
Prep: 15 minutes
Slow Cook: 6 hours on HIGH or 8 hours on LOW

Ingredients
1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
1½ tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
1 large onion, chopped
3 ribs celery, sliced
¼ cup plus 2 tablespoons red wine vinegar
2 tablespoons corn starch
2½ tablespoons Cajun seasoning blend (such as McCormick)
6 tablespoons light mayonnaise
6 whole-wheat hamburger buns

Directions
1. Rub pork with steak seasoning.

2. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour ¼ cup of the vinegar over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

3. Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle.

4. While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan.

5. In a small bowl, stir together remaining 2 tablespoons vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 tablespoon of the Cajun seasoning. Boil 1 minute, or until thickened.

6. Using two forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine.

7. Stir together remaining 1½ tablespoons Cajun seasoning and mayonnaise. To serve, place ½ cup pork mixture on each bun and top with 1 tablespoon spiced mayo.

Nutrition Facts
Servings Per Recipe 8 servings
Calories 329, Total Fat (g) 13, Saturated Fat (g) 4, Cholesterol (mg) 89, Sodium (mg) 856, Carbohydrate (g) 22, Fiber (g) 3, Protein (g) 30

From Family Circle

YUM: Chicken and Pasta in Peanut Sauce

Thought I'd try my hand at a Thai recipe from Better Homes and Gardens. Not sure I'm all that crazy about spicy peanut butter, but the dish turned out pretty well.

Chicken and Pasta in Peanut Sauce
Start to finish: 20 minutes

Ingredients
8 oz. thin spaghetti
1 bunch broccoli, cut in bite-size strips
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
½ cup bottled peanut sauce
Crushed red pepper (optional)

Directions
1. In Dutch oven cook pasta according to package directions, adding broccoli and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Nutrition Facts
Calories 467, Total Fat (g) 10, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 634, Carbohydrate (g) 55, Total Sugar (g) 7, Fiber (g) 5, Protein (g) 37, Vitamin C (DV%) 123, Calcium (DV%) 5, Iron (DV%) 15

From BHG.com

Love this:

Got any gift ideas for Valentine's Day? We do. from Angel Mission on Vimeo.

Sometimes God is a little more blunt...

God left this message for me on a bathroom wall. A straight-forward and much-needed reminder that life is not all about me. God talks through bathroom decor. That makes me chuckle. I love our God. Good thing he has things under control.

Now walk it out...

For the first time ever, the guys' famous dance has been captured on video. Now years later this dance will definitely be remembered and belly laughs will be had by all. I love it when they do this.

Wii play Mario & Sonic Olympics

Saturday night Holly, Tara, and I had a taco night, featuring the Beijing 2008 Olympics. We discovered that we all love the trampoline, hurdles, fencing, and rowing. But we need more practice at skeet and archery. Just ask Hol.

Good thing Tara has good grip. Things can get dangerous when you're not strapped in.

Apparently Holly has super ninja wii skills. She runs so fast that her hands plain disappear. She could hit just about every hurdle and still find a way to beat us.

Next time we'll be rocking out the full sweat suits and headbands. Competition got a little heated.