Tuesday, December 20, 2011
Contact: Quilts and Gifts
Contact: Quilts and Gifts: "HI" Quilts and gifts is pleased to present these new items. They are handcrafted and can't be bought in any store. The beautif...
Quilts and Gifts
The beautiful 18 inch dolls are cotton, thier faces are hand painted and embroideroerd, thier clothes are cotton. They are a delight! Item # 12-2 All 18 inch dolls are 25.00 each
This is a ladies blouse, perfect for the hot summer months, this one is size 6 but I can make one for you in your size. I am willing to let you pick out the fabric and your choice of buttons. Item # 12-30 25.00 each.
My lunch totes are not only sturdy, they are machine washable and fold for easy storage. At any other place I have seen them on sale for 55.00, not here, They sell for the comfortable price of only 25.00
I also make messenger bags for a lot less than in stores or on the net. Others want over 100.00, again not here, these machine washable, folds for easy storage messenger bags are only 55.00.
You can't beat deals like these any place.
I will work with you, need some made contact me: Linda G. at a1itsinthebag@gmail.com
Please leave contact information.
Thursday, April 21, 2011
Contact: Oatmeal
Contact: Oatmeal: " Fruit and Nut Baked Oatmeal Oatmeal stars in this sweet bake infused with dried apricots, tart cher..."
Oatmeal
Fruit and Nut Baked Oatmeal
Oatmeal stars in this sweet bake infused with dried apricots, tart cherries, golden raisins, and, of course, brown sugar. It's perfect for a cold winter morning.
PREP: 15 minutes BAKE: 20 minutes
OVEN: 350 degrees F. MAKES: 4 main-dish servings
1 3/4 cups milk
2 tablespoons smart ballance buttery spread or comparable buttery spread
1 cup regular rolled oats
1/2 cup snipped dried apricots
1/3 cup dried tart cherries
1/3 cup golden raisins
4 tablespoons packed brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup coarsley chopped walnuts or pecans
1. In a medium saucepan bring 1 3/4 cups milk and buttery spread to boiling. Slowly stir in oats. Stir in apricots, cherries, raisins, 2 tablespoons of the brown sugar, vanilla, and salt. Cook and stir for 1 minute. Pour into a lightly greased 1 1/2 - quart casserole.
2. Bake, uncovered, in a 350 degrees f oven for 15 minutes. Sprinkle with remaining 2 tablespoons brown sugar and nuts. Bake about 5 minutes more until bubbly. Cool slightly. If desired, serve with additional milk.
Per cup: 455 calories, 20 g total fat (5 g saturated fat) 25 mg cholesterol 250 mg sodium, 63 g carbohydrates, 6 g fiber, 10 g protein,
DAILY VALUES: 22% Vitamin A, 2% Vitamin C, 18% Calcium, 14% Iron
EXCHANGES: 1/2 MILK, 1 1/2 FRUIT, 1 1/2 STARCH, 1 OTHER CARBOHYDRATES, 3 FAT
http://uponatimewhen.blogspot.com/, http://a1itsinthebag.blogspot.com/, http://listening4u.blogspot.com/, http://lindagjehoich.blogspot.com/, http://www.orble.com/winning
Oatmeal stars in this sweet bake infused with dried apricots, tart cherries, golden raisins, and, of course, brown sugar. It's perfect for a cold winter morning.
PREP: 15 minutes BAKE: 20 minutes
OVEN: 350 degrees F. MAKES: 4 main-dish servings
1 3/4 cups milk
2 tablespoons smart ballance buttery spread or comparable buttery spread
1 cup regular rolled oats
1/2 cup snipped dried apricots
1/3 cup dried tart cherries
1/3 cup golden raisins
4 tablespoons packed brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup coarsley chopped walnuts or pecans
1. In a medium saucepan bring 1 3/4 cups milk and buttery spread to boiling. Slowly stir in oats. Stir in apricots, cherries, raisins, 2 tablespoons of the brown sugar, vanilla, and salt. Cook and stir for 1 minute. Pour into a lightly greased 1 1/2 - quart casserole.
2. Bake, uncovered, in a 350 degrees f oven for 15 minutes. Sprinkle with remaining 2 tablespoons brown sugar and nuts. Bake about 5 minutes more until bubbly. Cool slightly. If desired, serve with additional milk.
Per cup: 455 calories, 20 g total fat (5 g saturated fat) 25 mg cholesterol 250 mg sodium, 63 g carbohydrates, 6 g fiber, 10 g protein,
DAILY VALUES: 22% Vitamin A, 2% Vitamin C, 18% Calcium, 14% Iron
EXCHANGES: 1/2 MILK, 1 1/2 FRUIT, 1 1/2 STARCH, 1 OTHER CARBOHYDRATES, 3 FAT
http://uponatimewhen.blogspot.com/, http://a1itsinthebag.blogspot.com/, http://listening4u.blogspot.com/, http://lindagjehoich.blogspot.com/, http://www.orble.com/winning
Tuesday, April 19, 2011
Contact: Bananas
Contact: Bananas: " Banana Bread You will need: 8 tablespoon Smart Balance Spread or another spread that ..."
Bananas
Banana Bread
You will need:
8 tablespoons Smart Balance Spread or another spread that you can cook / bake with, at room temperature
1/4 cup sugar or Stevia for the healthy choice
2 eggs
1 cup Flour (all-purpose)
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Whole Wheat flour
3 Large ripe bananas, mashed
1 teaspoon Vanilla
1/2 cup Shelled walnuts, coarsely chopped
1. Preheat oven 350 degrees.
2. Cream butter and sugar till light and fluffly. Add eggs one at a time, beating well after each addition.
3. Sift all-purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mixture, mixing well.
4. Fold in bananas, vanilla, and walnuts.
5. Pour mixture into pan, bake 50 to 60 minutes, or till cake tester comes out clean--cool in pan 10 minutes., then on rack.
* Makes one loaf
http://a1itsinthebag.blogspot.com/, http://www.orble.com/winning, http://listening4u.blogspot.com/, http://lindagjehoich.blogspot.com/
You will need:
8 tablespoons Smart Balance Spread or another spread that you can cook / bake with, at room temperature
1/4 cup sugar or Stevia for the healthy choice
2 eggs
1 cup Flour (all-purpose)
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Whole Wheat flour
3 Large ripe bananas, mashed
1 teaspoon Vanilla
1/2 cup Shelled walnuts, coarsely chopped
1. Preheat oven 350 degrees.
2. Cream butter and sugar till light and fluffly. Add eggs one at a time, beating well after each addition.
3. Sift all-purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mixture, mixing well.
4. Fold in bananas, vanilla, and walnuts.
5. Pour mixture into pan, bake 50 to 60 minutes, or till cake tester comes out clean--cool in pan 10 minutes., then on rack.
* Makes one loaf
http://a1itsinthebag.blogspot.com/, http://www.orble.com/winning, http://listening4u.blogspot.com/, http://lindagjehoich.blogspot.com/
Tuesday, April 12, 2011
ASIAN SAUCE -- Day 1
Asian Sauce for salmon, shrimp, and chicken
1 cup smart balance omega light mayonnaise
1/4 cup sugar-free orange marmalade or apricot preserves
1 tablespoon reduced-sodium soy sauce
1 tablespoon dijon style mustard
1 clove garlic, finely chopped
(or 1/4 teaspoon garlic powder)
1/2 teaspoon ground ginger
1. In a small bowl, combine all ingredients, mixing well.
2. Brush liberally on salmon, other fish, shrimp, or chicken before cooking.
3. Grill or broil until fish flakes easily with fork or chicken reaches an internal temperature of 180 degrees.
Baste with additional sauce during cooking.
Makes about 1 1/2 cups
Per 2 tablespoon serving: 75 calories, 1 gram protein, 1 gram carbohydrate, 6.7 grams fat, 0.6 grams saturated fat, 3.4 grams monounsaturated fat, 2.2 grams polyunsaturated fat, 0 trans fatty acids, 701 mg omega-3 fatty acids, 1600 mg omega-6 fatty acids, 10mg cholesterol, 246mg sodium, 0 grams fiber.
Day 1
BREAKFAST: 1 whole grain English muffin or medium bagel; 2 tablespoons omega natural peanut butter; 1/2 banana or peanut butter pancakes; 1 cup 1% or nonfat milk; coffee or tea.
LUNCH: 1 cup lentil or vegetable soup (lower sodium variety suggested); 1 small whole grain roll or 1 ounce whoile grain crackers; 2 teaspoons buttery spread; 1/2 cup 1-2% fat cottage cheese; 1/2 cup pineapple slices; no-calorie beverage.
DINNER: 4-5 ounces salmon, baked or broiled with ASIAN SAUCE ( or 2 teaspoons buttery spread and seasonings); 1/2 cup brown or wild rice; 1 cup cauliflower or cabbage, steamed; 2 cups fresh spinach with 1 tablespoon slivered almonds and 1/4 cup cherry tomatoes; 2 tablespoons honey mustard dressing or reduced-fat dressing; 1 small whole grain or sourdough roll; 2 teaspoons buttery spread; 1/2 cup sherbet; no-calorie beverage.
SNACK: 4 cups light popcorn; 1 cup 1% or nonfat "lite" yogurt of choice; no-calorie beverage.
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http://a1itsinthebag.blogspot.com/
http://listening4u.blogspot.com/
http://www.orble.com/winning
http://lindagjehoich.blogspot.com/
Sewing for you, in my home. Contact Linda G. at a1itsinthebag@gmail.com
LUNCH:
1 cup smart balance omega light mayonnaise
1/4 cup sugar-free orange marmalade or apricot preserves
1 tablespoon reduced-sodium soy sauce
1 tablespoon dijon style mustard
1 clove garlic, finely chopped
(or 1/4 teaspoon garlic powder)
1/2 teaspoon ground ginger
1. In a small bowl, combine all ingredients, mixing well.
2. Brush liberally on salmon, other fish, shrimp, or chicken before cooking.
3. Grill or broil until fish flakes easily with fork or chicken reaches an internal temperature of 180 degrees.
Baste with additional sauce during cooking.
Makes about 1 1/2 cups
Per 2 tablespoon serving: 75 calories, 1 gram protein, 1 gram carbohydrate, 6.7 grams fat, 0.6 grams saturated fat, 3.4 grams monounsaturated fat, 2.2 grams polyunsaturated fat, 0 trans fatty acids, 701 mg omega-3 fatty acids, 1600 mg omega-6 fatty acids, 10mg cholesterol, 246mg sodium, 0 grams fiber.
Day 1
BREAKFAST: 1 whole grain English muffin or medium bagel; 2 tablespoons omega natural peanut butter; 1/2 banana or peanut butter pancakes; 1 cup 1% or nonfat milk; coffee or tea.
LUNCH: 1 cup lentil or vegetable soup (lower sodium variety suggested); 1 small whole grain roll or 1 ounce whoile grain crackers; 2 teaspoons buttery spread; 1/2 cup 1-2% fat cottage cheese; 1/2 cup pineapple slices; no-calorie beverage.
DINNER: 4-5 ounces salmon, baked or broiled with ASIAN SAUCE ( or 2 teaspoons buttery spread and seasonings); 1/2 cup brown or wild rice; 1 cup cauliflower or cabbage, steamed; 2 cups fresh spinach with 1 tablespoon slivered almonds and 1/4 cup cherry tomatoes; 2 tablespoons honey mustard dressing or reduced-fat dressing; 1 small whole grain or sourdough roll; 2 teaspoons buttery spread; 1/2 cup sherbet; no-calorie beverage.
SNACK: 4 cups light popcorn; 1 cup 1% or nonfat "lite" yogurt of choice; no-calorie beverage.
</145494>
http://a1itsinthebag.blogspot.com/
http://listening4u.blogspot.com/
http://www.orble.com/winning
http://lindagjehoich.blogspot.com/
Sewing for you, in my home. Contact Linda G. at a1itsinthebag@gmail.com
LUNCH:
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