Twinkle, Twinkle Little Star Birthday Party

Homemade banner. Aaron put out Ava's 1st birthday picture as a flashback!

The weekend is over and Ava's birthday celebration was so much fun! Tomorrow Ava will turn 2! We hosted some friends on Saturday afternoon and turned out house into a Twinkle, Twinkle Little Star adventure. I picked that theme because it's Ava's favorite song. When she woke up on Saturday morning and saw the starry tablecloth she immediately started singing the song and pointing to the stars. She sings it with all the words pronouncing twinkle as kinkle. We lucked out with amazingly sunny, warm weather for this time of the year.

Balloon garland with stars.

Grandma and Grandpa arrived about mid-morning and as soon as they got there she was excited! Grandma took her to see the neighbor's horses so I used the time to prep for the party. The party was planned after Ava's afternoon nap so she'd be in a good mood and it worked. She had a long nap and woke up naturally as her friends started to arrive.

The birthday girl noshed on dried cranberries and goldfish crackers, fresh from her nap.

I did a lot of prep the week before. I made tamari roasted nuts, tortilla roll-ups, Mexican 7-Layer Dip with homemade refried beans, yellow cake cupcakes with chocolate frosting, and we put out a fruit platter, dried cranberries and goldfish crackers. I wanted to put snacks out that the young kids would enjoy.  I made Rice Krispy Treats for adult favors. One of our young guests saw Ava's gifts and was really sad that there weren't any for him. Then it was the perfect time to pull out the kid party favors. I realized why they invented party favors for little kiddos. His tears were all gone and his smile returned.

Aaron printed out a picture from Ava's first birthday ladybug party. It was fun to show how much she's grown in the past year. I told Aaron that we should continue that as annual tradition.

The kids had fun outside in the backyard. They balanced on our retaining walls and followed each other walking in a line. They ran and played out in the sunshine. At one point, I noticed the older kids were playing outside, but Ava wanted to be inside eating a snack. I realized she was at the table with the other two 2-year olds doing the same thing. It was adorable! Dominic, Maddie, and Ava sat together eating snacks with their parents nearby.

It was a low-key day, which was perfect! After our friends left, we did a FaceTime call with Megan, Aaron's sister. Ava and Colin were talking to each other! Our nephew is 4 months older than Ava and since Christmas they have really started to interact and play together. I asked her if she wanted to hug Colin and she reached down to hug the iPad. We'll all be together again next weekend when we drive out to Chicago to see our new niece, Grace, Colin's new baby sister.

This morning, I felt so pampered. As soon as Ava woke up Michele came in to get Ava so I could sleep in! Then Aaron's parents made us breakfast! We had buttermilk pancakes and bacon. Ava has turned into a bacon lover from daycare. They serve bacon every Thursday. We took a walk after breakfast before Mom and Dad B had to leave. Ava loves to ride in the stroller, but she asked to walk. After they left, I started cooking for my freezer meals exchange next weekend. Since we're heading to Chicago I had to finish everything today. Aaron put up Ava's new tree swing that she got from the Pierce's for her birthday. Ava had a blast playing outside with Daddy this afternoon while I cooked.

Here's some pictures from the party!

I love the way this fruit platter turned out. Thanks, Mom B!

She loved it when we sang Happy Birthday to her!

Ava liked the chocolate candy decoration but wouldn't touch the cupcake itself.

Violet enjoying the cupcake.

Maddie and Eli diving!

Dominic and his Daddy.

Watching car racing with Grandpa "PaGa" after her party.

Facetime with her cousin, Colin!

I hope her love for house work continues when she's a teen!

The kids decorated with stars!

Opening her presents from Grandma Anna! She loved the Dora gift wrap.

A family walk on a beautiful, warm Sunday morning.

Mexican 7 Layer Dip

The Roman Numeral Installation outside of my office building.

Georgia Street – constructed in time for Super Bowl.

Minced black olives make the flavor more evenly distributed.

All 7-Layers complete

Today is Super Bowl Sunday! It's been such a fun time to live in Indy. Aaron and I work on Monument Circle and our company, ExactTarget, has been enjoying the festivities and helping take part in the marketing efforts. We took pictures in front of the roman numeral installation and we had a fun company party last Wednesday. All three of us had fun!

The entire city has been enjoying the Super Bowl Village and NFL experience. The zip line has been the major attraction along with the temporary party tents and outdoor live concerts. The Host Committee has also added breast cancer awareness and even the first ever lactation room in the village. It's been wonderful that they have planned for families!































We're heading to a friend's house to watch the game and I just made Mexican 7-Layer Dip. It's a recipe that my step-mom made when I was growing up for all the pool parties we'd have with the neighbors. I make it in a casserole dish so it serves a crowd. The dip has lots of flavor and the difference is taco seasoning is mixed in the sour cream.


Mexican 7-Layer Dip
Serves a crowd

Ingredients:

• 1-14oz can refried beans
• 1-16oz container sour cream
• 2 cups prepared guacamole
• 1 small packet of taco seasoning (or use a blend of chili powder, cumin, oregano, and cayenne)
• 3 tomatoes, diced
• 3 green onions, thinly sliced
• 1-14oz can of whole black olives, minced
• 2 cups shredded cheddar cheese

Preparation:

• Spread refried beans, guacamole, in the bottom of a 9x13 inch casserole dish. Mix taco seasoning with sour cream and spread on top of the guacamole. 
• Add diced tomatoes, green onions, olives, and shredded cheddar cheese.

Serve with tortilla chips. The dip is so dense, it works best to offer a serving spoon for guest to scoop out the dip onto their plates. 

It's really easy to make and the dip is always a crowd pleasure!

Slow Cooked, Overnight Apple-Cinnamon Steel Cut Oats

This week, I planned a morning wedding celebration for my coworker and was looking for a breakfast dish that was easy to make in the slow cooker overnight. I thought of oatmeal because of the cooler Fall weather. I got a recipe for Steel Cut Oatmeal from a family friend who learned it from a whole foods cooking class hosted by a doctor's office. She and her husband were very focused on nutrition and wellness and I remember him talking about how much he liked this recipe. So I was glad she shared the recipe because I came home with an empty crockpot. The oats were gone at the end of the party and my coworker thought it tasted more like an apple crisp than a breakfast food! You don't need to add a lot of sugar to these oats because of the natural sugars from the fruit.

Last night, I decided to make another batch for me and Aaron. And I have a slight addiction to oatmeal from the Au Bon Pain cafe in my office building so I'll bring the leftovers to work this week and save a few bucks! Aaron teased me and called it "porridge" but he liked it.

The Overnight Apple-Cinnamon Oats are great for hosting house guests or a busy household with family members that get up at different times of the morning. Today it was so fantastic to get up and grab a bowl of oats while the baby was having a morning nap and I could eat before she woke up. You can put out spoons, bowls, napkins, and toppings for your guests or family to customize their bowls.

Steel cut oats because they are minimally processed have the most fiber and protein than other oat varieties.

Suggested toppings:

• Dried fruit - such as raisins, apricots, cranberries, blueberries.
  
• Sweeteners - brown sugar, honey, or maple syrup
• Nuts - walnuts, almonds, or pecans
• Fresh fruit - sliced banana, strawberries, or peaches
• Milk
  

Overnight Apple-Cinnamon Steel Cut Oats: Serves 6-8
You can find steel cut oats in the bulk bin at your local health food store such as Whole Foods (my fav!) or check out the Red Mill brand. They have a package sold at grocery stores nationwide.

Ingredients:

• 2 cups steel cut oats
• 8 cups water
• 1/4 tsp sea salt
  
• 1/4 tsp ground nutmeg
• 1/2 t0 1 tsp ground cinnamon
  
• 2 ripe bananas, mashed
• 1 apple, peels left on chopped
• 1 tbs coconut oil

Preparation:

• Preheat slow cooker to Low setting.
• When it's warm, use a the back of a spoon and push coconut oil around the slow cooker including the sides to prevent sticking. It WILL stick! It happened to me the first time I made it and my friend forgot to tell me about that part.
  
• Add oats and purified water. Then add mashed banana and chopped apples. Add in sea salt and spices. Stir.
  
• Cook on Low for 8 hrs.
  
• If you can get up early, stir the oats in the morning and make sure to change the setting to "keep warm" if it looks like you'll need the oats for the late morning.
  
• Serve it up.
  

What's the difference between Steel Cut and Regular Oats? The whole grain is called an Oat Groat. Regular oats are more processed. The grain is sliced thin and flattened into flakes. Steel cut is a coarser type of texture because it's cut in pieces and not flattened. Check out this post comparing the different types of oats. Steel cut oats need to be cooked much longer, which is why the slow cooker is a perfect way to do it!

Easy Appetizer: Sun Dried Tomato Cheese Tray

We were up at the Lake this weekend at my in-law's house and we had family and friends staying over. Aaron's aunt and uncle hosted a steak dinner for their daughter's birthday and I made an appetizer tray and a veggie casserole with cauliflower, kale, peppers, and tomato slices with a Parmesan Bechamel sauce. I can't give you the recipe for the sauce because I didn't keep track of measurements, but it was thick from the roux and I added high quality parmesan cheese with grated nutmeg, paprika, crushed garlic, and salt and pepper. I poured it on top of the vegetables in a casserole dish and baked it in a 400 degree oven for 35 minutes. It was delicious, colorful and nutritious!

The appetizer tray that I made was super simple. It's was a Sun Dried Tomato Cheese Spread with Crackers, cut celery and baby carrots. I prefer sun dried tomatoes stored in olive oil and my favorite pick is from Trader Joe's because they are julienne cut so they are easy to use. I like to put sun dried tomatoes in pasta with peas and shrimp for example.

I made this cheese spread from scratch and it took about 10 minutes to put together including cutting the celery. It was super easy and it was ALL GONE! I should have taken a picture before I served it, but the gang was pretty hungry. You can make it ahead really easy and pack the cheese spread in a serving dish with plastic wrap before a party.

Prep:

• Two boxes - 80z cream cheese softened (leave out for about 1-hr)
• 1/4 cup chopped oil-packed sun dried tomatoes
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Optional - minced black olive

In a mixing bowl, combine all ingredients with a spatula until evenly distributed. Transfer to serving dish. Serve with a variety of crackers and vegetables such as celery, carrots, or pepper strips. That's it!

**If you only can get sun dried tomatoes that are not packed in oil, you will have to rehydrate the tomatoes in hot water and steam them in a bowl covered in plastic wrap until they are tender. Then chop. You might want to toss them in a drizzle of olive oil for better flavor also.

Healthier Indulgence: Red Velvet Cupcakes

I've had lots of requests for sweets and desserts to post on the blog so I thought it was finally time to serve it up!

On Saturday night, we went to a cookout at our friend, Sarah's house. She invited us last Thursday and I offered to bring a dessert. I decided to make Red Velvet Cupcakes to share with the group. Red Velvet is such a popular cake flavor now so I thought it would be fun. At the grocery store, I debated taking the short cut of buying premade frosting, until I looked at the ingredients! Every single manufacturer uses hydrogenate oil and/or high fructose corn syrup (HFCS)! I decided to skip the shortcut and make my frosting from scratch so I bought ingredients for frosting: lowfat cream cheese, butter, powdered sugar, and lowfat buttermilk.

I asked my Twitter friends for recipe suggestions for their favorite "light" Red Velvet Cupcakes. I saw this recipe for it in my December 2009 Cooking Light magazine. That's the recipe that I used, but I got great suggestions for cupcakes that weren't lightened. I took them to our friend's house and they all LOVED it! I told my friend Jill, that they were "light" and she was happily surprised!

Saturday was busy for us because we hosted our friend, Mathew, and his six-year old daughter, Samantha, for lunch. I made turkey tostadas (check out my recipe for taco filling) with all the fixings. After lunch I made the cupcakes so they had time to cool before I frosted them with the icing. Then, later in the afternoon, our friend, Samantha, came to visit us from Chicago. She offered to make the icing so I could sleep! What a good friend. I was trying to do too much, I think so I'm thankful for the help.

Here's a couple tips for this recipe:

• Doesn't Yield 30: The recipe makes less than 30 cupcakes if you fill your cupcakes 2/3 of the way. I like my cupcakes a bit taller. I got about 18 full size cupcakes and 2 larger cupcakes that I cooked in ramekins.
• Less Sugar in the Frosting: Samantha used about 2 cups of powdered sugar instead of the 3 1/2 cups the recipe called for and it was sweet enough. She suggested that if you use less sugar, you might want to pull back the buttermilk as well.
  
• Use a Whisk to Whip the Frosting: Samantha struggled with some lumps in the frosting and she used my stand mixer and the paddle attachment. When I woke up from my nap, she asked me about it and I suggested the whisk attachment. This cleared up the lumps and whipped the consistency of the frosting.
• Serving/Storage: Check out the picture in this post or on Amazon. I have a useful Tupperware brand cupcake carrier that I used to bring the cupcakes to the cookout. The container has a handle to make it easy to carry and it has rings on the bottom to hold cupcakes in place while carrying and traveling. The blue bottom is reversable and you can use the flat side for carrying a sheet cake.
  

Aaron gave Ava a bath on Saturday afternoon before we left for the party and he dressed her in this onesie with a cupcake on the front! I asked him if he did that on purpose since we had cupcakes to bring to the cookout and he said no, he just picked it out. It must have been subconscious!

Today is Ava's 1-month birthday and tonight, Aaron and I will celebrate with the leftover red velvet cupcakes that I baked in the ramekins! When she turns 1-year old, I'll have a fun cake that she can enjoy!

Easy Slow Cooker Beef and Bean Chili

Aaron and I love chili and usually I make a quick version on the stove top. Check out my Chicken Chili Verde recipe from last summer for a quick recipe. Two years ago, Aaron gave me a slow cooker for Christmas and it changed my world! Slow cookers make it really easy to prep ahead and then a meal enjoy later while you're busy doing other things. We recently hosted our Chicago friends and I thought it would be easier to make slow cooker chili in and Aaron loved it! This Beef and Bean Chili is really simple so it's a good recipe to serve guests. Cooking chili in the slow cooker lets the flavors to really deepen.

Since he liked it so much, I made it again this Sunday. It's really easy to throw together. In fact, I was able to brown the meat and chop the veggies and get the ingredients in the crock pot in 20 minutes on Sunday afternoon and then we enjoyed the meal that evening. Vegetarians can substitute the ground beef for more beans and veggies. Be careful with delicate veggies (like zucchini) in the slow cooker because they may get overcooked.

Slow Cooker Beef and Bean Chili (Serves 4-6)

Ingredients:

• 1 lb ground beef, or turkey, or chicken
• 1 onion, diced
• 1 green bell pepper, diced
• 1 large jalapeno, seeded and minced
• 2-16oz cans beans of choice (pinto, kidney, chickpea, black), rinsed and drained
  
• 1-16oz can tomato sauce
• 1-16oz can diced tomatoes, undrained
• 3 cloves crushed garlic
• 2 tbs tomato paste
• 1/2 tsp salt
• 1/4 tsp cayenne or ground red pepper
• 2-3 tsp chili powder
• 1 tsp cumin powder
• 1 tsp dried oregano
  

Preparation (20 minutes):

• Preheat a skillet or large pot on medium heat. While waiting for the skillet to heat, open cans of beans and rinse in a colander, drain and set aside.
  
• Chop onions and both peppers, dropping the raw vegetables directly in the slower cooker.
  
• Add cooking spray or a small coating of canola oil to skillet and add ground meat. Add seasonings: chili powder, cumin, oregano, and crushed garlic. Brown the meat in the skillet. Cook until no longer pink (about 8-10 minutes). Add tomato paste and season with 1/4 tsp of salt.
  
• Add cooked meat mixture in the slow cooker with the vegetables. Add beans, tomato sauce, and canned tomatoes. Add 1/4 tsp cayenne, 1/4 tsp salt, and additional chili powder to taste.
  
• Stir ingredients and set slow cooker on LOW setting for 5-6 hours. Stir ingredients occasionally and taste along the way to see if you want more salt or chili seasonings.
• Serve with favorite chili toppings (see below).
  

Suggested Chili Toppings:

• Sour cream
• Shredded cheddar cheese
• Lime wedges
• Hot sauce
• Avocado chunks
• Chopped green onions
• Coarsely chopped fresh cilantro
  

Ham, Broccoli, and Cheese Breakfast Casserole for Feeding a Crowd

This weekend, we hosted 4 good friends from Chicago. We had some great laughs and at one point, I laughed so hard that I couldn't even speak and my eyes were tearing up. Those are fun times! Since I'm 37 weeks pregnant, I was trying to think of meal options that are easy to manage with my low energy, but would feed all 6 of us easily. For Saturday night dinner, I made beef and bean chili in the slow cooker and served it with all the fixings and a simple green salad with homemade vinaigrette.

Then on Sunday morning, I made an easy Ham, Broccoli, and Cheese Egg Casserole and served it with Raisin and Maple Bran Muffins and sliced fresh strawberries. Lots of egg casserole recipes I've seen are covered with fatty pork sausage, tons of cheese, and bread that you have to soak overnight. Those are great for special treats, but this version is really easy to make in the morning. Even better, you can use the baking time to prep the rest of the breakfast (see serving suggestions below). The entire casserole averages about 1 egg per person and since yolks carry lots of nutrition, I forgo the mix of egg whites and whole eggs. Check out my previous post about the nutrition of eggs.

Ham, Broccoli, and Cheese Egg Casserole (Serves 8)

Ingredients:

• 3 whole wheat tortillas
• 16 oz bag frozen broccoli florets
  
• 8 oz low-sodium ham diced
• 1 cup shredded extra sharp cheddar cheese
  
• 8 whole eggs
• 1/2 cup low-fat sour cream
  
• 1 1/2 cups 1% milk
• 1/2 tsp dry mustard
  
• 1/4 tsp each salt and pepper
  

Preparation:

• Defrost frozen broccoli in the microwave. Coat 9'x13' baking casserole dish with cooking spray. Line the bottom of the dish with 3 tortillas and place them so there is no gap on the bottom to form the crust.
  
• While broccoli is defrosting, dice ham and shred cheese (if needed).
• Preheat oven to 350 degrees.
• Slice broccoli in small pieces and spread broccoli and then ham evenly in the casserole dish. Sprinkle shredded cheese evenly.
  
• Whisk eggs, milk, sour cream, dry mustard, and salt and pepper. Pour egg mixture over evenly on the entire casserole dish.
  
• Bake in the oven on 350 degrees for 40 minutes, until the eggs have set.
  
• Cool for 10 minutes before cutting and serving.
  

Serving suggestions: While the casserole is baking, you can set the table and prepare the coffee, tea, and cut fresh fruit for your guests. Fresh fruit and toast are simple sides for this breakfast entree. Serve the egg casserole with hot sauce and sour cream for your guests to enjoy!

Healthy Hot Artichoke Dip is Perfect for Game Day and Parties

When we're invited to a party where we're asked to bring a dish to share I use it as an opportunity to bring a tasty healthy snack, side dish, dessert, or salad that I feel good about eating. Many parties have food that is packed with fat, preservatives, HFCS, sodium, and who knows what else! The idea is to bring something that is both healthy and flavorful.

The Hot Artichoke Dip is one of those tasty and healthy treats. I served it last year at a jewelry party that I hosted and it was very popular! So today, we're heading to a friend's house to watch a football game and I'm bringing this to share. Traditional artichoke dips are filled with high fat items like cheese, mayo, and whole milk sour cream.

This version uses white beans to thicken the dip and add flavor. The combination of the beans and artichokes make this a high-fiber snack! Using Parmesan cheese, you don't have to use as much as other milder cheeses since it has a deep flavor. The best thing is there is NO chopping! You can make this with the food processor. It's very quick and you can pop it right into the oven when you arrive at the party.

Hot Artichoke Dip from Cooking Light Dec. 2005
Serve with cut veggies (cucumbers, carrots, celery, cauliflower) and pita chips or crackers.

Ingredients:

• 1/2 cups reduced fat sour cream
• 1/3 cup reduced fat mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest, optional (*I do this to boost the lemon flavor)
  
• 1 tablespoon Dijon-style mustard (*my addition)
• 1/2 teaspoon salt
• 2 (14-ounce) cans artichoke hearts, rinsed drained and divided
• 1 (15 1/2-ounce) can great northern beans, rinsed and drained
• 1 cup grated parmigiano-reggiano cheese, divided
• 2 tablespoons chopped parsley, divided
• 3 cloves garlic, minced

Preparation:

• Preheat oven to 400°.
• Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
• Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.
  

Yield: 12 servings (serving size: 1/3 cup)

NUTRITION PER SERVING
CALORIES 98(37% from fat); FAT 4g (sat 2.2g,mono 0.9g,poly 0.1g); PROTEIN 5.8g; CHOLESTEROL 9mg; CALCIUM 108mg; SODIUM 488mg; FIBER 2.4g; IRON 0.5mg; CARBOHYDRATE 10.3g

Try This Super Easy Sweet and Tart Healthy Side Dish You Can Serve or Snack On

Do you need a dish to take to a potluck or cookout? Here's a healthy option to try that is sure to be a crowd pleaser. Pair this salad with grilled pork, chicken or fish or eat a bit for a snack in the afternoon.

I needed a quick snack one day and thought of this side dish from what I had on-hand in the refrigerator and pantry. Dried cranberries and walnuts are ideal for salads and for your breakfast oatmeal.

This salad is refreshing with the sweet flavors of the apple and dried cranberry that complements the crisp taste of the celery. I use a tasty make-ahead all-purpose homemade creamy Poppy Seed Dressing, which is also perfect for coleslaw.

15-Minute Side Dish: Apple-Cranberry and Walnut Salad

Ingredients:

• 2 green apples, peeled, cored, and chopped
• 2 stalks celery chopped
• 1/4 cup dried cranberries
• 2 green onions sliced
• 1/4 cup toasted walnuts
• Salt and pepper to taste

Mix all ingredients together. If you're making this dish ahead, sprinkle apples with lemon juice to prevent from turning brown. Add walnuts and dressing just before serving.

Easy Spring Meal that You Can Use for Entertaining

I was inspired by my Timber Creek Farms organic produce box and made this meal. Remember my mysterious root that I got the box that I discovered was celeraic? Turns out, I also got a butternut squash and I found a recipe on Cooking Light that was perfect - Curry Ginger Butternut Squash Soup. The soup was both spicy (from the ginger and hot sauce) and sweet (from the veggies). You can also add carrot to the mix. Only 1 cup of this soup has almost 5 grams of fiber! Just before serving you stir in plain yogurt and garnish with fresh parsley and chives.


To pair with the soup, I made Mini Salmon Cakes and was again inspired by the fresh spinach from my box. I tossed the spinach leaves with fresh lemon juice, olive oil, and salt and pepper. Like in my previous post about making meatballs under the broiler, I decided to try these salmon cakes under the broiler. It was a snap! They didn't fall apart and held their shape!


Mini Salmon Cakes over Spinach and Cherry Tomato Salad (serves 4-5)

Ingredients:

• 1 (7 1/2-ounce) can red salmon Trader Joe's
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped green bell peppers
• 1 tablespoon fresh squeezed lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon curry powder
• 1/4 teaspoon smoked spanish paprika
• 1 egg
• 1/4 cups panko (Japanese breadcrumbs)
• 5 cupss fresh spinach
• 1 cup cherry tomatoes
• 5 wedges lemons
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
  

Preparation:

• Drain salmon. In a mixing bowl, combine salmon with veggies and seasonings through panko. Coat cookie sheet with cooking spray. Preheat broiler.
• Form salmon cakes to about 10 cakes and place on the cookie sheet 1 inch apart. Spray cakes with cooking spray and cook under the broiler for 5 minutes.
• In a mixing bowl, toss spinach leaves with cherry tomatoes. Sprinkle with olive oil and lemon juice and season with salt and pepper. Toss. Serve 1 1/4 cup on a plate and set aside.
• Turn salmon cakes over and spray again with cooking spray. Return under the broiler for 2 minutes. Serve on top of spinach salad with a lemon wedge.

For information on Timber Creek Farms to get organic produce delivered to your front door, call Marilyn Dollar 773-279-9585. She will help you decide on what to order!