Tuesday, November 18, 2008

Life's a Beach

Forgiveme if this post is a little short in length and lacking in content because I'm currently blogging from a work conference in Naples, FL. If anybody's looking for a delightful vacation within the continental U.S., I must urge you to visit the La Playa Beach & Golf Resort. People get on the phone and make your reservations NOW! The amenities, staff, beach, rooms, etc. are to die for! The only bad part of this trip is a cold front swept through on Sunday and it was a little chilly until this morning. Now the weather;s glorious and people are heading for the sand.

I'll post more later this week but Ijust wanted to say hello.

Friday, November 14, 2008

Let's Talk Turkey

Like many of you, I'm starting to brainstorm about all the yummy items I'll be making for Thanksgiving dinner. I can already smell the tantalizing scent of roasting turkey permeating the house.

Here's one of my faves from Kellogs.

Cheddar Broccoli Corn Bake with Kellogg's Corn Flakes(R) Original
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 6

1/4 cup margarine, divided
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups fat-free milk
1 1/2 cups (6 oz.) shredded, low-fat low sodium Cheddar cheese
2 cups Kellogg's Corn Flakes(R) cereal (crushed to 1 cup)
1 can (16 oz.) whole kernel corn, drained
2 packages (10 oz. each) frozen broccoli spears, thawed and drained

1. In 2-quart saucepan, melt 2 tablespoons of the margarine over low heat. Stir in flour and salt. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Stir in 1/4 cup of the Kellogg's Corn Flakes(R) cereal and corn. Remove from heat.
2. Arrange broccoli in 12 x 7 1/2 x 2-inch (2-quart) glass baking dish coated with cooking spray. Pour cheese sauce over broccoli.
3. Melt remaining 2 tablespoons margarine in small saucepan. Stir in remaining cereal. Sprinkle over casserole.
4. Bake at 350 degrees F about 30 minutes or until thoroughly heated. Serve hot.

Tuesday, November 11, 2008

Where Did That Roll Come From?

Today officially starts my, "Oh my gosh, my best friend is getting married in a month and her bridesmaid gown doesn't fit me" diet. Crap, crap, crap. How in the world did I gain seven pounds in two months? I went from feeling svelte and sleek to fat and frumpy. Nonetheless, I WILL conquer these fat cells and return to my regular figure. I'm certainly not the kind of girl that would ever aspire to be stick thin. I like having some meat on my bones but right now, some is more like lots.

I'll keep you posted!

Tuesday, November 04, 2008

New Zealand is Making the Switch!

It looks like the people of New Zealand are following suit and making the switch from butter to margarine. Way 2 Go!

According to TVNZ.com:

Giving up butter is being suggested as one of the easiest ways to reduce the country's skyrocketing cholesterol rates.

New Zealand sits in the top five countries for heart disease in the OECD.

Auckland University Professor Rob Jackson says New Zealand has twice the number of cases than in Australia.

He says the biggest difference between the two countries is that New Zealanders eat an average of 10 kilograms of butter a year while Australians only eat three.

He has told a symposium on cholesterol that people need to be encouraged to switch to margarine.