Break the Cycle

I have to give it to the lady at Shoprite  - she did an awesome job with Adam's birthday cake.  They didn't have any pirate cakes that really struck me as something I'd want - so she said she could make one up - from leftover Halloween stuff.  I think she did an amazing job ... I need to drop by one day and leave her a tip!

Can't believe my littlest has turned 8 ... pretty soon everyone will be in double digits .... I think I'll have a break down then.  We had a wonderful birthday at Hershey Park.  The rain held off long enough that everyone got to ride every ride they wanted to - we saved the water rides until the end - knowing we would get soaked, get cold, and want to go home (and that exactly what happened !)  Of course, we also had to have birthday cake when we got home (even though he had birthday cake and singing for breakfast on the way to Hershey, as well as birthday cake and singing for dinner on the way home from Hershey)  He hasn't gotten a gift yet - probably this weekend ... oh, to be young again !

This makes about 8 servings - 3 out of 4 kids loved it.  The other one helped make it - so knew about the veggies ... had she not seen the veggies, she probably would have loved it too ! 1 box spiral pasta (healthier if you use whole wheat) 1 lb extra lean ground turkey 1 orange pepper, chopped 1 cup fresh mushrooms sliced 1 onion, chopped 5 garlic cloves, minced 14 1/2 ounce can of Italian stewed tomatoes (do not drain) 14 ounce jar of spaghetti sauce dash of pepper 2 1/4 can of sliced olives (these you do drain) fresh grated Parm cheese Pretty simple really - cook the pasta, in another pot cook the turkey, orange pepper, mushrooms, onion and garlic all together until the turkey is done (no more pink).  Drain.  Add the tomatoes, spaghetti sauce and pepper and bring to a boil.  Simmer, uncovered for 10-15 minutes, then add the drained pasta into the same pot along with the olives.  Once it's heated through, sprinkle with cheese and serve. 1 1/2 c...

Really not sure what magazine this came from - I tore out the page and have made it so many times, it's getting harder to read.  This recipe makes 2 loaves, but I usually always double it. 3 large eggs 1 large zucchini, grated (about 2 cups) 3/4 cup oil (I use canola) 2 tsp. vanilla 2 1/2 c all purpose flour 1 TBSP ground cinnamon 3/4 tsp baking soda 3/4 tsp salt 1/4 tsp baking powder 3/4 cup chopped walnuts Beat eggs until foamy, add sugar, oil, zucchini, and vanilla.  Add flour, cinnamon, baking soda, salt, and baking powder.  Mix on low until just blended.  Add in walnuts by hand.  Pour into greased loaf pans and bake for about an hour at 325*. If you make each loaf into 16 servings (yeah, right) each slice will have about 145 calories, 2 g protein, 18 g carbs, 8 g total fat (only 1 sat fat) 1 g fiber, 20 mg cholesterol, and 95 mg sodium This really is good enough for a desert !