Saturday, February 28, 2009

Recipe Box & Blog Candy Fun!

Hello everyone! As promised, it is time for my first blog candy contest! But first, one of my New Year's Resolutions was to be more organized and to lose weight. In order to begin both of those goals, I bought a wooden box from A.C. Moore in the hopes of creating a recipe box. Here is a picture of the box:

Then I bought the recipe kit from Close To My Heart. It is found in the card kits and uses the paper Let's Get Together. The kit comes with recipe cards, cardstock dividers and a sheet of matching stckers. I altered the box to look like this:

All the goodies:
Now, onto the blog candy! Now that I have 50 recipe cards, I need reciped to fill them up! So, anyone who sends me a recipe (low fat, healthy etc.) is automatically entered to win - drum roll please- CTMH's March Stamp of the Month!!! Check the side for the link to see the stamp set. It is called Butterfly Wings and it is beautiful! As a bonus, if you include the nutrition (calories, fat grams, carbs and protein), your name will be entered twice!

The contest will run from March 1st to March 7th. I will pick a winner on the 8th. You can post your recipe here or e-mail it directly to me at Thanks everyone for helping me out!

Have a great night and I look forward to getting all those yummy recipes!


  1. Good Morning Jean,

    Your Box is beautiful, nice job, I just started following WW again too, So we can keep each other in check, I love to make there vegetable soup its an oldie but a good and zero pts per cup. now I'm off to make some for the week. Enjoy! Linda

    POINTS: 0
    Servings: 12
    Preparation Time: 35 min
    Cooking Time: 13 min
    Level of Difficulty: Easy

    2 medium garlic clove(s), minced
    1 medium onion(s), diced
    2 medium carrot(s), diced
    1 medium sweet red pepper(s), diced
    1 medium stalk(s) celery, diced
    2 small zucchini, diced
    2 cup(s) green cabbage, shredded
    2 cup(s) Swiss chard, chopped
    2 cup(s) cauliflower, small florets
    2 cup(s) broccoli, small florets
    2 tsp thyme, fresh, chopped
    6 cup(s) vegetable broth
    2 tbsp parsley, or chives, fresh, chopped
    1/2 tsp table salt, or to taste
    1/4 tsp black pepper, or to taste
    2 tbsp fresh lemon juice, optional

    Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

    Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

  2. Great job on your recipe box....hope you fill it with wonderful recipes.Here is mine for you......Thanks for the chance to win.Enjoy Anne :)

    Fat Free Dinner Rolls for Bread Machine

    Makes 12 rolls
    1 1/2 tsp.yeast
    3/4 tsp. salt
    2 tbsp.sugar
    2 1/3 cups bread flour
    1/2 cup egg substitute
    2 tbsp. lite applesauce
    Add ingredients in the order suggested by the bread machine manufacture and procee on the dough cycle. When cycle is complete, remove dough from machine and place on lightly floured surface. Divide dough into 12 pieces and shape into desired shapes.Cover and let rise in a warm, draft-free place until almost doubled in size, about 20 to 30 minutes. Prheat oven to 375 degrees. Bake rolls 12 to 15 minutes, until gloden brown.
    Nutrition per serving 12 rolls
    Calories 93
    Carbohydrates 18 grams
    Cholesterol 0 milligrams
    Dietary Fiber 1 gram
    Protein 4 grams
    Sodium 149 milligrams
    Exchanges 1 starch

  3. Hi Here's one for you
    I love aspargus so maybe you'll like this one too
    1 1/2 pound aspargus tough stems removed and cut into 1 inch lengths
    1 1/2 tsp Unsalted Margarine
    1 tbsp seasame seeds
    1 tsp soy sauce (low sodium)
    1 tsp Sesame oil or Peanut oil
    1/8 tsp black pepper

    In skillet bring inch of water to boil add aspargus and cook covered for about 3 min (till tender) Drain and rinse under cold water to stop cooking drain again set aside.
    In same saucepan cook margarine and sesame seeds till golden 3-4 min
    add in aspargus and all the rest of ingredients and cook for another 1 min or until aspargus is hot again
    Serves 4
    Calories 57 fat 4g carbs 4g Protein 3g
    Enjoy Nikki