My new workout

Minutes:

0-1 Squats
1-2 Jumping squats
2-3 Jumping jacks
3-4 Front kicks
4-5 Side shuffles
5-6 Jumping rope
6-7 Walking lunges
7-8 Squat thrusts
8-9 Alternating knee lifts
9-10 Jog or sprint in place

Do this 3 days a week with a 10 to 20 minute power walk to light jog and you can lose up to 419 calories in one session!

I did this after my 30 minute elliptical workout and it kicked my butt! Plus I added my 30 push ups and 100 crunches.

Now I just have to stick with it!

Snow!

The day started out like this and boy were we happy..but


the day ended like this! Can't believe this weather - I do live in Vegas don't I?

On the news that night, the top story was SNOW and nothing else. Utahans would be so bored!


John and Matthew went and played in the snow and built a snowman. Matthew can't stop talking about it.

John's work party

Here is a recent family picture of us - not great but it is the best we can do sometimes! We are heading to John's work Holiday dinner and taking the kids to the sitters. Dropping the kids off was the best part of the night!

Jake and Ashley's Wedding

In the beginning of December we went to see John's brother Jake get married. They got married in the Logan, UT Temple. It was a beautiful ceremony. Whenever I attend a sealing, I always think about mine and want to go back and feel those wonderful moments again. Thank goodness for pictures and journal entries! Here are a few pictures of that day.


Isabel looking adorable.


Tyson and Jill (John's sister)-she had a baby eight days before me. Doesn't she look great!



Ashley and Jake - dancing.


Dancing still..very cute couple.

Me and Izzie

Dinner last night

I made this last night and it was yummy! It makes tons (at least 6 big servings). Next time I am halving it. I got it off my cousin's friend blog -so I can't take the credit.

Butternut Squash Risotto
1 large onion, diced
1 small butternut squash, remove skin and cut into various chunks
2 cloves garlic, minced
2 T. butter
2 T. olive oil
1 tsp. fresh thyme leaves (if you use dry, reduce to 1/2 tsp.)
2 cups arborio or pearl rice
6 cups chicken broth (or vegetable)
1 cup grated Parmesan or Romano cheese (I will use a little less next time maybe 3/4 cup)
1/3 cup half-and-half
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In a very large non-stick pan, melt butter into olive oil over medium heat. Meanwhile, heat broth to simmer in a pot. Add onion and squash to butter and olive oil. Salt and pepper well, and cook until onions are soft. Add thyme and garlic and cook for one minute and then stir in rice. Cook an additional two minutes. Using a ladle, scoop in one cup of broth (or white wine) to rice/squash mixture. Stir until liquid is absorbed and add another cup of broth. Stir occasionally, adding additional broth as it is absorbed. After about 20 minutes start checking rice to see if it is al dente. As soon as it is, turn off heat and add half-and-half, cheese and one more ladleful of broth. Stir until combined and cheese is melted. Add more broth if rice looks too thick, and taste to see if rice needs additional salt or pepper. It should be very loose. Garnish with additional cheese.

The Gap Bear

This is the new gap bear and I love it! The only problem is it is $40!!! Crazy for a stuffed bear. I would love to try to make it. Anyone have any ideas or patterns?

If you love curry dishes-this will be your next favorite!

Once you get all the ingredients it is a snap to make. I make this at least 3 times a month. Good for entertaining too!

Thai Coconut-Curry Sauce

1 teaspoon dark (or regular) sesame oil, divided
2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced
¼ cup finely chopped red bell pepper *(see notes below)
2 tablespoons cup chopped green onions *(see notes below)
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium (or regular) soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light (or regular) coconut milk
2 tablespoons chopped fresh cilantro (optional)
3 (6-ounce) tilapia fillets or 1 breast of chicken breast (cut small and cook before) or tofu
Cooking spray
2 cups hot cooked basmati rice
3 lime wedges

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Add fish/chicken/tofu. Remove from heat.

Serve with rice, and lime wedges and cilantro.

*Instead of green onions you could use any kind of onion and I also add small bits of potatoes (can or cook before), and/or green beans.

Yield: 3 big servings