women's shirt to toddler dress re-fashion

This dress was inspired by two others I saw here and here. It is a mish-mash of the two and turned out pretty amazing, considering my limited sewing ability!

a shirt I never wear...

was given new life!

Energy Bars

Every now again (though not often enough) I feel like making something not covered in chocolate, topped with whipped cream, or involving buttercream icing. Enter in wheat germ, flax seed and oatmeal. Fiber anyone? Omega-3s?

Energy Bars

In medium saucepan, over low-medium heat, combine until smooth:

1/2 c smooth peanut butter
1/2 c brown sugar
1/4 c lite maple syrup

In large bowl sir together:

2 c rolled oats (not instant!)
1/2 c wheat germ
1/4 c flax seed
1/2 c unsweetened shredded coconut
1/2 c mini semi-sweet chocolate chips (optional)

Pour warm syrup over dry ingredients until coated. Press into greased 9 x 13 in pan.

* The chocolate chips melted a bit into the bars when I mixed them due to the temperature of the syrup. You can sprinkle them on top instead if you want them to retain their shape/consistency.

Servings: 16

Calories: 178
Calories from fat: 78
Total Carbs: 23g
Dietary Fiber: 3.2g
Sugars: 12.5g
Protein: 2.5g
Fat: 8.1g

White Chocolate Cream Brownies

I love brownies. The recipe for the base below is my tried-and-true recipe from an old Hershey recipe card I keep in my 'favorites' binder when I don't want to have to think about something new for dessert. But the other day I wanted to add a layer of white chocolate cream. And if we're going THAT decadent, we should top it with another layer of chocolate candy swirl, right? So I did.


White Chocolate Cream Brownies

Preheat oven to 350 degrees.

Brownie Base:

1/2 c butter, melted
1 c sugar
1 tsp vanilla
2 eggs
1/2 c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp salt


Mix all brownie base ingredients together. Pour into greased 9in  square baking pan. Bake 20-25 minutes. Allow to cool completely.

Whisk together:

1 cup melted white chocolate chips
1 8oz tub whipped topping

Spread this mixture on top of cooled brownie layer.

Drizzle with melted semi-sweet chocolate chips. Store in fridge until ready to cut and serve!

Nutritional Information

Servings: 18

Calories: 226
Total Fat: 13.5g

Cholesterol: 46mg

Sodium: 100mg

Total Carbohydrates: 25.9g

Dietary Fiber: 0.9g

Sugars: 21.3g

Protein: 2.3g

Bacon Walnut Chicken Salad

Bacon Walnut Chicken Salad

Whisk together in large bowl:

1/2 c low-fat sour cream
4 Tbsp Worcestershire sauce
1 tsp celery seed
1 tsp onion powder
1 tsp seasoned salt
1 tsp black pepper

Add:

4 chicken breasts, cooked and shredded
1 large carrot, shredded on large box grater
4 slices bacon, cooked and crumbled
1 small can sliced water chestnuts
1/2 c chopped walnuts

Stir until well combined. Chill under ready to serve. Toss before serving.


Nutritional Information

Servings: 8

Calories per serving: 274

Total Fat: 16.0g

Cholesterol: 67mg

Sodium: 572mg

Total Carbohydrates: 9.3g

Dietary Fiber: 0.9g

Sugars: 2.1g

Protein: 22.8g

Rainbow Rice

Do you have a bag of questionable white rice?

I did.

Pinterest to the rescue!

Found the idea on this page.

Squish together 1 cup of rice with 1 T. rubbing alcohol & 2-3 drops of food coloring.

Each color in its own plastic baggie.

Spread the rice out on foil-lined baking sheets to dry for several hours or overnight.

Dump the rice into a large container and bury little creatures or treasures for your child to find.

My daughter had a blast digging!

Spinach & Cheddar Whole Wheat Oatmeal Bread

I found this recipe for Whole Wheat Oatmeal Quick Bread on Healthy Food for Living and decided I had to make it. The basic recipe could go many directions and be made either sweet or savory. I wanted something savory to go with soup or pasta, so I omitted the sugar and added some spinach and sharp cheddar cheese. It turned out wonderful and hearty. Cut thicker slices to avoid crumbling! Here is my version:

• 1 cup + 1 Tbsp whole wheat flour, divided
• 1 1/3 cup unbleached all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 cup + 1 Tbsp old-fashioned rolled oats, divided
• 1/4 tsp. grated nutmeg
• 8 ounces plain, low-fat yogurt
• 1 large egg, lightly beaten
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk, or soured milk
• 1 c. steamed, chopped & squeezed dry spinach (I used fresh, but thawed, frozen would work)
• 1/2 c. shredded, extra sharp cheddar cheese

Preheat the oven to 375 degrees. Lightly grease a 9x5-inch loaf pan with cooking spray. Sprinkle loaf pan with 1 T. of the whole wheat flour, tapping out excess.

In a large bowl, combine flours, baking powder, baking soda, salt, 1 cup oats and nutmeg. In a separate bowl, whisk together yogurt, egg, oil and buttermilk. Pour the wet ingredients in with the dry and stir well to combine. Fold in the spinach and cheese.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

* We sliced into our bread while still warm, and it was just fine and divine.

* Store leftovers in the refrigerator!! Slices reheat well in the toaster!

* I froze half of the loaf and it thawed/baked (directly from the freezer, wrapped in foil) in the oven at 350 for about 1 hour.

Italian-Style Vegetable Stew with Parmesan Cornbread Topping

Spring is almost here and with it the desire to eat healthier and melt away some of those winter pounds.

But we don't really want to feel like we're being deprived, right?

Here is a beautiful, hearty and easy oven-baked (low & slow) all-veggie stew that won rave reviews.

Even from my meat & potatoes man.

Random veggies, a jar of tomato sauce and jiffy corn mix in the house?

Make this.

for stew:

2 medium onions, cut in 1-inch dice

2 sweet bell peppers, cut in 1-inch dice

3 large carrots, cut in 1-inch dice

2 bulbs of fennel, cored, sliced, fronds reserved

3 celery ribs, cut in 1-inch dice

24 oz. jar Roast Red Pepper & Garlic Tomato Sauce ( use whatever flavor you prefer)

3 cloves garlic, sliced thin

2 tsp. dried oregano

1 tsp. dried thyme

1 c. water

1/2 c. white wine (or red if that's what you have)

Chop your vegetables and toss into a large oven-safe casserole or dutch-oven that has been lightly greased. Add remaining ingredients and stir to combine. Cover tightly with lid or with aluminum foil, then place in a 300 degree oven for 4 hours. Stir every hour or so. Remove stew from the oven and let sit while you make the cornbread topping.

for topping:

1 box Jiffy Corn Muffin Mix

2 eggs

1/2 c. shredded Parmesan cheese

1/3 c. milk

1/4 tsp. garlic powder

1/8 tsp. black pepper

reserved fennel fronds, chopped

Increase oven temperature to 375. Stir together all topping ingredients until well combined. Let stand 10 minutes for batter to thicken. Dollop over top of the stew and carefully spread over the top. Return to oven, uncovered, for 25 minutes or until topping is lightly browned and set in the middle.

Serve hot and steamy on a cold late winter/early spring day and smile.

6 servings w/ topping --w/o topping

calories: 390 --175

total fat 12.1g--3.5g

(4.9g saturated)--(0.9g saturated)

total carbs 57.6 -- 29.3

fiber 7.6g --7.1g

protein 11.4g --3.9g

Approx. using caloriecount