Fearfully & Wonderfully Made

Sometimes you have to spice things up or it will get boring. One of my favorite recipes is a marinade that I used for chicken, steak, etc. it's a heavenly mixture of olive oil, soy sauce, Red Wine vinegar, fresh garlic, ginger, brown sugar & rosemary. One of my favorite things is when I mix it up and just start at it before the oil completely separates and the rosemary creates a lovely spiral affect on top. The grill has been my choice of cooking lately and I'm thankful my husband is quick to grill for me. Mmm... we've had some yummy steaks. This week I will marinate chicken.

This pie totally rocks! The flavor is fresh and amazing. At first I thought I didn't like it with the lemon zest but I didn't let it sit in the fridge long enough. I think this dish is best made the night before an occasion and once chilled the zest gives it an extra pah-pow. Creamy Lemon Pie - 4 points per serving. WeightWatchers.Com Ingredients 6 whole reduced-fat cinnamon graham crackers 2 Tbsp butter 11 oz fat-free sweetened condensed milk 2 large egg(s) 1/2 cup(s) fresh lemon juice 1 Tbsp lemon zest Instructions Preheat oven to 350ºF. Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl. Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling. In a...

Mexican Bean Soup by Jennifer Napier Put the following in the crock pot: 2 jars of pinto beans 2 jars of black beans 1 can of garbanzo beans 1/2 onion chopped 1 jar of medium salsa 1 packet of taco seasoning 2 garlic cloves minced top with shredded cheese, light sour cream and crushed tortilla chips. Also great served over brown rice or quinoa.