Hard drive crashed

I dont know how long I have till the computer goes caput.  For about 2 weeks now I have been a blue screen constantly about 5 times a day.  I can’t do anything for 2 minutes, check email or blog because the screen goes blank and I get that dreaded blue screen.  I dont know what it means.  I tried to decipher the message and went back to safe mode which the error message told me.  I did everything they instructed, nothing worked.  I went to support in Microsoft in my settings and chat with someone and they sent me instructions that maybe salvage my hard drive if it was not too late.  

Mind you my pc is old, very… and I dont have the funds to get another computer at this time.  So I have to deal with no computer at the time being.  If anyone out there know about this blue screen that that pops up with error:  The bulk of the error message is this.  “Disable bios memory options such as caching or shadowing”.  Beginning dump of physical memory.”    I would be greatly appreciate any help regards this error I get. 

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Skinny Lemon Chicken Fried Rice

Skinny Lemon Chicken and Rice

Ingredients

1cup basmati or long grain brown rice
16oz low sodium chicken broth
1tbsp Earth Balance Buttery Spread or regular butter
1tbsp minced garlic
1tsp red pepper flakes (if desired)
1 lemon
1/2lb – 1lb (chicken breast, shrimp, or canned chicken)
2tbsp chopped fresh cilantro

Instructions

In a pot add in broth, rice, butter, and garlic; bring to a boil.
Once that starts to boil add in red pepper flakes, cover, and reduce heat to low.

Let simmer for 15-25 minutes depending on rice.
Take off lid and add in cooked protein choice, squeeze fresh lemon in pot, and add cilantro.

Mix all together and cover for another 3-5 minutes. Serve.

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Skinny Chicken Fried Rice

IMG_8996

Ingredients:

• 4 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked and chopped into bite sized pieces (I recommend using Slow Cooker Teriyaki Chicken!)
• 1 cup peas & carrots, frozen
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil (other oils work, but I highly recommend using sesame)
• 1/4 cup lite soy sauce

Directions:

Prepare rice according to package instructions to yield 4 cups cooked rice…This was 2 bags of rice for me.

Heat sesame oil in a LARGE skillet on medium heat. Add onion, garlic, peas, and carrots and “fry” until the veggies are tender (onions will be close to clear)

Crack eggs into skillet and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to skillet. Mix REALLY well. This is why you want to use a BIG skillet.

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Healthy Snacks…..cont.

Healthy Snacks.....cont.

These are additional health snacks that were featured in Woman’s Healthy Magazine.

Pepperidge Farm Baked Naturals Potato Cracker Chips Simply Potato

They are not fried in fat but still pack a hefty crunch, so you can feel good about using these hybrid cracker-chips as a vehicle for dip.

Per 26 pieces: 140 cal, 5 g fat (1 g sat), 22 g carbs, 240 mg sodium, 2 g fiber, 1 g protein, 3g sugar

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Pretzel Crisps Everything Flavor

Imagine an everything bagel, toasted and shrunk down to dipping size, and you’ll get an idea of how addictive these seasoned crisps can be.

Per 11 crackers: 110 cal, <1 g fat (0 g sat), 23g carbs, 170 mg sodium, 1 g fiber, 3 g protein, 2 g sugar
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Boomchickapop Lightly Sweet Popcorn

Arguably the best thing to happen to movie night since Channing Tatum, this whole-grain wonder proves that realistic, satisfying portion sizes aren't just a fantasy.

Per 2 1/2-cup serving: 120 cal, 4 g fat (<1 g sat), 21 g carbs, 140 mg sodium, 3 g fiber, 3 g protein, 4 g sugar
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Everybody's Nuts! Sweet Chili Pistachios

It's a substantial portion of protein, fiber, and heart-healthy fats, plus the tongue-tingling heat of capsaicin, a compound that can temporarily rev your calorie-burning furnace.

Per 1.5-oz bag: 120 cal, 11 g fat (2 g sat), 6 g carbs, 220 mg sodium, 1 g fiber, 4 g protein, 2 g sugar

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Kind Nuts & Spices Madagascar Vanilla Almond

Like trail mix n bar form, this combo of four different nuts is an excellent source of vitamin E, an antioxidant that wipes out age-causing free radicals.

Per bar: 210 cal, 16 g fat (2 g sat), 14 g carbs, 15 mg sodium, 5 g fiber, 7 g protein, 4 g sugar

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Healthy Snacks

Healthy Snacks

I came upon on Woman’s Health Magazine site the other day. They had listed top choices for healthy snacks and their nutritional values. I will list some of them and was surprised because I also in the past bought the same snacks because of the labels.

Barbeque Kettle-Cooked Sweet Potato Chips

Smoky-flavored sweet-potato chips would be dangerous if they weren’t so satisfying that it’s possible to stop at the suggested serving size.

Per oz (14 chips): 150 cal, 8 g fat (<1 g sat), 17 g carbs, 140 mg sodium, 3 g fiber, 1 g protein, 4 g sugar
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Planters Dry-Roasted and Salted Almonds

Almonds are full of healthy fats, and a recent USDA study found that whole ones provide about 20 percent fewer calories than previously thought.

Per oz: 170 cal, 14 g fat (1 g sat), 6 g carbs, 90 mg sodium, 3 g fiber, 6 g protein, 1 g sugar
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Popchips Nacho Cheese Tortilla Chips

If youv’e been waiting for someone to invent a nacho chip with the same delicious flavor but half the fat, this is your air-popped bag, baby.

Per 16 chips: 120 cal, 4 g fat (<1 g sat), 20 g carbs, 190 mg sodium, 2 g fiber, 2 g protein, 1 g sugar
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Pepperidge Farm Baked Naturals Potato Cracker Chips Simply Potato

They are not fried in fat but still pack a hefty crunch, so you can feel good about using these hybrid cracker-chips as a vehicle for dip.

Per 26 pieces: 140 cal, 5 g fat (1 g sat), 22 g carbs, 240 mg sodium, 2 g fiber, 1 g protein, 3g sugar

Boston Marathon Bombing

Sunset over water

My heart goes out to all the victims and families that were injured in the Boston Marathon bombing. Needless to say, I cannot bring myself to post recipes with this horrific thing that was inflicted to our people. Iv’e been glued to the TV because I want them to get the individuals that did that horrific deed and bring them to justice. My heart breaks for the innocent child that loss his young life and he was just starting his life. Or the young lady that had such a promising future. It’s soo unfair. I have been switching channels to get shred of news that maybe one channel might have more clues. Has anyone besides me don’t really want to cook or loss appetite (somewhat) because this tragedy. I am so sensitive and take things to heart.

Those brave first responders that took care of the wounded and what they witnessed I can only fathom. I wish I could be that courageous. What they saw I probably would faint, especially the poor man that lost his limbs. That really got me. I think it was a civilian that took care of that poor man. Do you wonder what’s going to happen next..??. We been beseiged with traumatic incidents from one thing to another. Innocent children lost their lives in past 4 months and that not should have happened.

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OMG Oven Fried Chicken

OMG  Oven Fried Chicken

Ingredients

1/2 c mayonaise thinned either with a small splash of milk or a few dabs of ranch dressing, whichever you prefer.
2 c fine bread crumbs, ritz crackers, or club crackers…see note at bottom of recipe
2 lb chicken pieces (i use legs and thighs, 3 of each
1 tsp garlic powder
1 tsp each of salt and black pepper
1/2 tsp thyme, dried
1/2 tsp paprika
dash(es) cayenne pepper or hot sauce (optional)

Directions

1 Preheat oven to 350 degrees

2 In a large resealable ziplock bag, mix together all dry ingredients including spices.

3 Coat the chicken pieces with mayonnaise. Place chicken pieces in bag with bread crumb or cracker mixture and shake until well coated.

4 Place chicken pieces in a lightly greased 9×13 inch baking dish and bake for 40-45 minutes or until juices run clear.

personally don’t place them on a baking pan, I place mine on a large cookie cooling rack that’s placed on the baking pan….This allows the chicken to be cooked evenly all the way around, without the chance of the bottoms getting “soggy

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Brownie Refrigerator Cake

 Brownie Refrigerator Cake

this dessert is so rich and surely looks decadent with it’s layers of pudding and whip cream.

Ingredients:

2 brownie mixes
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions:

Mix brownie mixes according to directions. Add egg. Bake in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

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Pineapple Pretzel Salad

Pineapple Pretzel Salad

Ingredients:

2 cups crushed pretzels

1 cup butter, melted

1 (8 ounce) package cream cheese

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (20 ounce) cans crushed pineapple

1/2 (3.4 ounce) package instant vanilla pudding mix

Directions

Preheat oven to 350 degrees F (175 degrees C). Place crushed pretzels in the bottom of a 9×13 inch baking dish.

Pour melted butter carefully over top. Bake in preheated oven 10 minutes.

Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

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Mandarin Orange Cake

 Mandarin Orange Cake

This light and refreshing dessert would be tempting for anyone. The fluffy whipped cream on top and the color of the mandarin oranges will be a hit for a dessert.

INGREDIENTS

1 bx duncan hines butter recipe cake mix (no pudding)
1, 11 oz. can(s) mandarin orange (juice and all)
3 eggs
3/4 c oil
1, 3oz. bx small box vanilla pudding
1 lg box cool whip
1 medium can crushed pineapple

Directions

1 Preheat oven 350 and grease two cake pans.

Add all ingredients for cake and blend. Pour into pans and bake. Bake at 350 degrees according to the box directions for the cake.

For icing, combine the cool whip, pineapple and pudding powder. Note: I put as much juice from pineapple to give it a good consistency. Not runny. Stir gently.

After your cakes cool, ice between each later and then the whole cake. There’s a lot of icing, so be generous. Cool cake in fridge before serving. If desired use decorating tool to decorate top with designs. Then sprinkle on coconut.(optional)