Tip{py} Tuesday…Menu planning

So a while back I shared a cool idea I learned from a friend where you take a picture frame and make it into a chalkboard by painting the glass on one side with chalkboard paint. Then you can paint the frame however you want to match your decor. I’ve used the frame for lots of different things in my kitchen. Displaying holiday greetings, Bible verses, etc…

Lately I’ve been using the chalkboard to display our menu for the week. This helps be stay focused during my grocery shopping, and makes the nights we finish therapy up late so much easier.

Here’s the board from last week:

My hubby added the jellybeans to Friday’s menu 🙂
I’ve got it out on display but not in the way of my cooking.


I’ve seen other people use whiteboards for meal planning, computer spreadsheets, and customized bulletin boards. How do you stay on top of it all in the kitchen? Have a great day!


Foodie Friday…Red Lobster Cheddar Biscuits…YUM!!!

So I am not a big seafood fan.  I know, I’m weird.  I have been to Red Lobster a few times over the years and I know one thing for sure.  I LOVE their cheddar biscuits.  Like I could eat three or four, drink some water and call it good.  So, when I was shopping at Sam’s Club a few weeks ago and saw this…


I totally freaked out.  I had to buy them and we tried them out that night with our dinner.  The picture I had of the recipe on the box came out really bad so I’ll type it down here.  I’m wondering about trying to re-create these with bisquick, some seasonings, and the butter and cheese in case I ever can’t (GASP!) find these in the future.  They were a huge hit with my family so here you go.

Recipe from back of the box:

3/4 c. cold water

1/2 c. shredded sharp cheddar cheese

1 pouch cheddar bay biscuit mix (enclosed) *This is where I’m wondering if you could substitute Bisquick?

Herb Butter Sauce:

1/3 c.  butter

1 pouch garlic herb blend (this is basically just garlic salt, parsley, italian seasoning, etc…, could probably just come up with a blend to your own liking and tastes)


Preheat oven to 325 degrees.  Line baking sheet with parchment paper or spray baking sheet with non-stick cooking spray.

Stir together water, cheese, and biscuit mix until dough forms.  *Do not overmix.

Scoop dough immediately into 8-10 portions about 1/4 c. each and place 2 inches apart on prepared baking sheet.


Bake 14-16 minutes or until golden brown on top.  Melt butter in a microwave safe bowl, add garlic herb blend and stir until thoroughly mixed together.



Spoon or brush 1 t. of butter mixture on top of each biscuit while still HOT.  Serve immediately.

If you are trying the copycat versions with Bisquick to make 8-10 biscuits the box came with about 2 c. of mix.  The spice pouch was about 1/2 t. and both could be adjusted according to your tastes and the size of the crowd you are serving.  But seriously, who doesn’t like bread that also happens to have cheese in it?  I’m not sure you could go wrong here…  Have a great weekend!

Tricare and Therapy Thursday…Taste the Rainbow!

I was on Tricare’s facebook page earlier today and found this article on healthy eating. Sometimes it can be hard to feel like you’re getting a balanced variety in your diet. This article gives a great tip on trying to get a variety of colors on your plate to get a variety of vitamins and nutrients in your diet. Gives new meaning to the phrase, “Taste the rainbow!” Catchy slogans aside, I don’t think Skittles would make the cut here.

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Taste the Rainbow of Flavors for Healthy Eating


At some point in our lives, almost everyone considers ways to improve their diet to improve overall health. Maybe the doctor has advised losing a few pounds, or maybe your favorite jeans have been replaced by a pair of comfy jeans. Either way, the decision to eat healthier is followed by the question, ‘What should I eat?’

Eating healthy can be a challenge, even for those who know where to start. The National Institutes of Health (NIH) recommends eating five servings of fruits and vegetables every day. They also recommend eating fruits and vegetables of different colors – red, dark green, yellow, blue, purple, white, and orange. Choosing a wide variety of food maximizes the likelihood of getting the broadest range of nutrients as you try to achieve a healthy weight.

When choosing what to eat – think rich in color, rich in nutrients. Consider the deep indigo of blueberries which are loaded with phytochemicals or the rich red color of the low-fat, low-calorie tomato, a vegetable full of antioxidants, dietary fiber, minerals and vitamins. Knowing which fruits and vegetables are in season can also help you choose food that is the right color. Green bananas and yellow oranges tend to be a sign that the fruit has not reached its full maturity and will probably not only taste immature, but also won’t give you all the nutrients you need.

TRICARE beneficiaries should consult their primary care manager (PCM) to plan a healthy diet and to determine how much weight to lose to become healthy. By getting an accurate body measurement, it will be easier to determine how much weight you may need to lose to achieve and maintain a healthy weight. Knowing your body measurement can help you determine your body mass index (BMI) which determines if you are slightly overweight, obese or morbidly obese. BMI describes relative weight for height and is an indicator of the severity of obesity regardless of gender. Both adults and children receive a body mass index measurement each year at their physical with children and an adolescent receiving a percentile reading allows for comparison to their peers.

TRICARE covers body measurement as part of one of its preventive services. While typical “annual physicals” are not covered, many of the services offered in a physical are covered under a “clinical preventive exam.” For more information, visit www.tricare.mil/PreventiveServices.

Beneficiaries whose BMI classifies them as morbidly obese or obese with certain obesity related conditions have other more drastic options to assist them in achieving a healthy weight and potentially impacting other health conditions that they might have or be at risk of developing ( i.e., diabetes, high blood pressure, and high cholesterol) TRICARE covers several procedures like vertical banded gastroplasty, gastroplasty (stomach stapling), and adjustable gastric banding (i.e., adjustable LAP-BAND®) for morbid obesity when certain criteria are met. For more information on TRICARE’s obesity treatment, visit www.tricare.mil/CoveredServices/SeeWhatsCovered/ObesityTreatment.

Foodie Friday

Foodie Friday- Chicken Crescent Bake

This recipe has been passed from my step mom to John. Hehe, my parents learned quick my husband (then boyfriend) had a very small food repitwar. He was usually scared when he came for dinner. But this recipe was one that won him over. So they taught us how to cook it. It is very easy, requires simple easy to find ingredients and makes lots of left overs. This is one of those recipes that its so simple you can recall all the ingredients for a quick meal planning at the grocery store.


Chicken Crescent Bake
16oz canned chicken (it used to be 12oz but I hated throwing away chicken)
Two rolls of crescent rolls (I used reduce fat)
1 can cream if chicken
1 12oz box of frozen chopped broccoli (I have found this hard to find so I normal find what ever already cut up frozen broccoli I can find. Ie florets or strems)
1 brick of cream cheese (I use reduce fat)
1 can of chopped black olives (I’m taking the teeny cans)
1 bag shredded cheddar cheese
Salt and pepper for taste

Place frozen broccoli in a microwave safe bowl. Add a little water to help steam the broccoli. In a separate bowl place the cream cheese. Once the broccoli is heated,discard the water, and pour the hot broccoli over the cream cheese. It helps with mixing them together as the hot broccoli will help soften the cream cheese.

Mix broccoli/cream cheese mix with olives, soup, and chicken. Add in the salt and pepper to taste.

Heat the oven to directions on crescent roll packaging. Next open up rolls and cut in half. If you look close you will see a perforated line to “snap” the rolls in half. Be careful because they will naturally want to rip off into triangles.

Spread out roll long ways on a cookie sheet. The rolls will make two loafs. Carefully strech out roll doughs a little on the cookie sheet. Once done start spooning mixture onto rolls. Make sure to leave a edge around. You will be placing the top on soon and will need to press the edges together to create a calzone like product.

Sprinkle cheddar cheese on the top of the mixture. Don’t forget the ends! As a mom I am the one normally eating the ends (don’t you all fight for the middle brownie?!) and I get mad when I end up with no cheese.


Finally open up the other crescent rolls. Again “snap” it in half. Now you are going to gently stretch the dough over the logs if mixture and cheese. The goal is to not rip the dough while you make it wide and long enough to drape over the logs to where you can crimp the edges with a fork.