My 2 Cents

Archive for August 2011

WOW…Time flies when the school year begins.  School has started and I think that I’m back into the swing of things.  I’ve been sick, the little one has too, and it’s been chaotic around here.  Hopefully I’ve got my act together again, and I can start blogging again :o)


I have had lots of comments and questions about my hair lately.  Justto make it perfectly clear, just because I don’t use shampoo doesn’t mean I have turned into a dirty hippie. Not that there is angthing wrong with that if it’s your style.  Even though I’m not using shampoo, I still wash my hair on a regular basis.

20110820-070613.jpgThis is yet another Whole Foods recipe.  We had it for dinner earlier this week.  It was quick and easy, and really good with a side salad.  Hope you enjoy!

Serves 4 to 6

Kids love this dish and thankfully it’s easy to customize to their tastes. Start with the basic recipe then add cooked sausage, pepperoni or black olives, if you like. Little hands can spread the cheese or sauce, sprinkle the fillings or roll up the pasta.


1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella


Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.


Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein



This is definitely not one of my healthiest recipes, but it is SOOOOO good!  It’s for meat eaters or veggies, so everyone can enjoy it.  It’s also good made stove top, or in a slow cooker. It tastes good left over or after reheated from frozen too.  Hope you enjoy!

Serves 4-6


1 package Morningstar Griller’s Crumbles (or 1lb. ground beef or turkey)

1 can chili beans (15.5 ounces)

1 can diced tomatoes (15.5 ounces)

1 can diced green chilies (4 ounces)

1 can yellow corn (8.75 ounces)

1 package chili seasoning (McCormick or other brand, I use the hot style)

1 package Fritos chips

sour cream

shredded cheddar


Brown crumbles or meat in a 4-6 quart pot on meduim-high heat.  Add chili seasoning, tomatoes, beans, green chilies, and corn.  Stir to mix evenly.  Turn heat to low and let simmer for 20-25 minutes. (Or put browned crumbles/meat in slow cooker, and mix with other ingredients.  Then let chili cook on low for up to 4 hours.)  Serve over Fritos in a bowl, and top with cheddar cheese and sour cream.

I stopped using shampoo over a month ago now.  Even my husband, who is not very observant when it comes to things like hair or make-up, has made comments about how shiny it is and how soft my hair feels.  I’m never going back!

Grilled Teriyaki Tofu



This is yet another recipe from my Whole Foods app.  I’m not typically a huge tofu fan, when it’s by itself, but this was super good!  I followed the recipe pretty much exactly, and served it over snow peas and rice.  I didn’t grill it though, I used the broiling option because it took a bit less time.  I would definitely recommend it, it was yummy and easy!

Serves 4

Use in sandwiches or wraps, or serve on a bed of sautéed veggies like spinach, carrots, bok choy or bell peppers.


1/4 cup low-sodium tamari
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon finely chopped garlic
Olive oil cooking spray
1 (14-ounce) package extra-firm tofu, drained and patted dry, cut crosswise into 8 slices


In a wide, shallow dish, whisk together tamari, sesame oil, honey, rice vinegar, ginger and garlic. Add tofu, turn to coat all over, cover and chill for at least 1 hour or overnight.

Pat tofu dry, then oil lightly with cooking spray. Grill over medium-high heat or broil on a foil-lined baking sheet until golden brown, 3 to 5 minutes on each side.


Per serving (about 4oz/106g-wt.): 80 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 4g total carbohydrate (0g dietary fiber, 2g sugar), 7g protein



I haven’t posted in a few days, but that doesn’t mean I haven’t been thinking about what to write.  I actually think about this blog way more than I ever thought I would.  I have soooo many ideas, but I just don’t know where to start!  It’s not that I lack the topics to write about, but I am struggling with how to execute them.

It’s funny because I’m sitting on the couch with my other half, and he just asked me what I’m writing about.  “I’m writing about not knowing what to write about,” I said.  He just looked at me and laughed.

Bloggers:  Do you ever get stuck?  What helps you organize your thoughts?  HELP!


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