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BLESS YOUR HEART

50 IS NOT OLD | BLESS YOUR HEARTHere it is Monday again, a brand new week is ahead of us. Do you have any plans? I looked at my schedule, and it is pretty pitiful. No “real” plans, just several things that need to be done eventually. I will be starting back up with my exercise routine on Monday, my instructor (drill sergeant) has been away for a couple of weeks. I need to start making plans for a Fundraising Workshop that I will be doing for the GFWC Virginia Conference in August, and Sandy and I need to start making and planning the decorations for Vacation Bible School at the end of July. A small pain of panic set in when I read in the church bulletin that bible school was only 3 weeks away! WHAT!!!! We haven’t even started planning.50 IS NOT OLD | BLESS YOUR HEARTIn an effort to free up my afternoons, I have been trying to write more of my blog in the mornings, instead of sitting and surfing on the computer. Another time saver would be to already have my supper/dinner menu planned out and most of the prep work done ahead. Crock Pot meals would be wonderful, but I can never find any that I really like, that are healthy. SO, I am asking you gurls to give me your best recipe to try. I learned a long time ago that recipes from word of mouth are the very best. I love cookbooks, but their recipes do not always taste the best. The pictures in a cookbook will make my mouth water, but in reality they are sometimes bland. You can tell from my clothing that I am not into bland. Haha50 IS NOT OLD | BLESS YOUR HEART

Sorry for the foggy photo. This humidity is playing havoc with my camera lens. I clean it off, and before it can take all the pictures, it is fogged up again. Today’s outfit is my run around town and go grocery shopping outfit. Shorts and a t-shirt, pretty simple, huh? This is what I was wearing the day I filmed my makeup routine, and skincare routine. If you have not already watched my makeup routine video, go here for the application, and go here for the written description and product links.50 IS NOT OLD | BLESS YOUR HEARTI can just see my mother cringing, she will think I have on too many necklaces. Lol! I only have on THREE. They are all three by Plunder Designs, the short one is called the Ada. I got this in my start up kit, but this is the first time I have worn it. I normally like the longer necklace styles, but I just thought I needed something extra this time. I like that it fills in the “void,” and the saying on the plate says, “Bless Your ❤️.” Us southern girls use this term a lot, and each time it has a different meaning. For example:

In the most loving term, such as “You are the sweetest thing, Bless your heart!”

In the what were you thinking term, “Did you really think those pants went with that top? “Bless your heart!”

In the I am so sorry for your loss term, “I really hate that your goldfish got eaten by your cat.” “Bless your heart.”

In the way that says you are as dumb as a rock, “Did you really think it was a good idea to not wear sunscreen while you were fishing?” “Bless your heart.”50 IS NOT OLD | BLESS YOUR HEART

You just have to listen for the subtle tone changes, and sarcasm. Haha The rest of these necklaces are some that are special purchases. They are only available till they sell out. Don’t make me have to say, “You missed out on those two necklaces? Bless your heart.” I think that would fall under term number 4. LOL!!! These necklaces are the Stevie, and the Trudy. The v-neck t-shirt is one that I picked up at the GAP, but you can buy one of those anywhere. Except maybe at a gas station, but you know what I mean.50 IS NOT OLD | BLESS YOUR HEARTDon’t you just love these fringe sandals? They are too cute! I bought these at the QVC overstock store in town, and they are by Sole Society. They are the softest fawn color, and they are a suede material. Please ignore my less than beautiful feet.
50 IS NOT OLD | BLESS YOUR HEARTThe from behind shot.50 IS NOT OLD | BLESS YOUR HEARTThese shorts are a pair I picked up at TJ Maxx. I think (I couldn’t read the label very well) that they are by Kenji. You would think they would want their label to be made in a way that you could read it. I liked the color and the print immediately. Joe even gave them a thumbs up! Woohoo!!!

Printed Shorts: Lily Pulitzer | Michael Kors | Exact Shorts 50 IS NOT OLD | BLESS YOUR HEARTBeckley decided to join me for the last few photos. He sure looks motley! But he is mine, and I think he is gorgeous. He unfortunately has an allergy that takes a toil on his skin and hair. “Bless His Heart.”

Don’t forget to leave a comment with your best recipe, or email them to me at fiftyisnotold@gmail.com

Thanks gurls for all the sweet comments and shares on my blog post. If you have not already entered to win one of two Plunder gift certificates, go here. I forgot to tell everyone, the winners will be announced on next Wednesday’s post.

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  1. Love the casual outfit! Easy fav ctockpot recipe is fajita chicken
    3 frozen chicken breasts
    1 jar/pint pica de gallo (can sub your fav salsa)
    1 envelope taco seasoning
    1/4 cup EVOO (I omit this)
    1 can black beans rinsed and drained (if you prefer retried, leave these out and serve with the toppings)
    Put all in crock pot on medium or low, depending on how long you will be gone
    When you return, remove breasts one at a time and shred with 2 forks then return to pot while you make Mango salsa
    Mango salsa
    1-2 mangos diced (can use pre sliced from grocers- my sister uses frozen chopped)
    1/2 cup cilantro
    1/2 large jalapeño (seeds removed
    1 red bell pepper diced
    1/4 cup red onion diced
    Juice of 1 lime
    Mix all together nest aside
    When ready to serve have ready
    flour or corn tortillas, sour cream, mexi cheese, salsa, beans if omitted earlier
    Spoon some meat mixture on tortilla, add preferred toppings, roll up and enjoy!
    I usually omit the tortillas and toss it all on a bed of salad greens. Very lo-cal and delist!
    Can also feed a crowd if you add the beans to pot and offer lots of sides.

    Posted 7.17.16 Reply
    • Tania wrote:

      This sounds wonderful! I may go light on the cilantro though, it always taste like dish soap to me.

      Posted 7.17.16 Reply
  2. Cindy wrote:

    PEPPER JAM CROCKPOT CHICKEN:

    1 lb chicken (boneless, skinless – your choice of breasts or thighs)
    1 onion, coarsely chopped
    1 pepper, coarsely chopped (green or color of choice)
    1/4 teaspoon crushed red pepper flakes (optional, you can omit or add more)
    11 oz jar pepper jelly (your preference – mild or hot, green or red)

    Layer in order listed in slow cooker; cook on high for 4 hours or low all day. Serve over rice or with veggies on the side. This is kinda’ similar to Amy’s Russian chicken recipe but has lots of flavor.

    Posted 7.14.16 Reply
  3. Amy wrote:

    Love your outfit!! Easy chicken recipe: one envelope of Lipton onion soup mix, 1/2 jar apricot preserves, 1 bottle Russian dressing. Mix ingredients together in a bowl, I use my whisk. Pour over chicken. Bake in oven for 1 hour 15 minutes or 4-6 hours in crockpot on low. It is scrumptious!!!!

    Posted 7.12.16 Reply
  4. Posted 7.12.16 Reply
  5. bellsonme wrote:

    I’ve made this slow-cooker chicken recipe and it’s fantastic: http://www.number-2-pencil.com/2013/03/13/slow-cooker-chicken/

    You can customize it by using different spice rubs.

    Oh — here’s my go-to bean salad recipe.

    1 14 oz can garbanzo beans, rinsed
    1/2 same size can black beans, rinsed
    diced onion (I use yellow or white)
    two roma tomatoes, cored and diced
    good handful of chopped parsley
    couple tbsp extra virgin olive oil
    same amount lemon juice
    salt, pepper, and a tiny bit of garlic powder

    Mix it all up. You can serve it at room temperature; give it a little while for the flavors to blend.

    Posted 7.11.16 Reply
  6. Tria Cline wrote:

    Tania, I have made this recipe twice and both times it came out delicious. I typically do not like crock pot dishes because they all taste the same to me! I got the inspiration from a chef/owner of Rhett’s restaurant in Southern Pines, NC. He calls his “Drunken Pork”. Hope you like it as much as we do!

    Ingredients:
    1 pork roast
    1 cup beer (any kind)
    1 cup bbq sauce (any kind)
    various spices, such as salt, pepper, garlic powder, cumin, paprika, onion powder, celery salt,…

    2 large blocks of cheese (I used smoked cheddar once and gouda once)
    1 small jar of pimentos, drained
    2 Tablespoons of white wine vinegar
    Duke’s mayonnaise
    about 5 slices of bacon

    Any type of green veggie; I used fresh brussel sprouts
    seasonings
    olive oil

    Steps:
    1. Cover pork roast with spices and put in large crock pot on low.
    2. Mix beer and bbq sauce and pour over roast in crock pot. Cook for 6-8 hours depending on size of roast.

    3. Shred cheese.
    4. Add pimentos, white wine vinegar and enough mayonnaise to make mixture hold together. Salt & pepper to taste.

    5. Cook/microwave bacon til brown. Crumble.

    Steps 1-5 can be done in advance and assembled before serving!

    6. Cook green veggies. I put my cleaned and trimmed brussel sprouts in a large baggie and add enough olive oil so they are covered but not drenched. I sometimes add garlic from the jar or just salt and pepper. Lay on cookie sheet and cook at 350 for about 45 minutes or fork tender.

    7. Once pork roast is easily “shreddable”, remove to cutting board and shred with two forks. Put back in the crock pot and mix with juices. Then lay it on a cookie sheet and smooth on the pimento cheese and top with bacon. Put in broiler for about 5 minutes till the cheese is lightly browned.

    8. Serve with green veggies and any type of bread or rolls if desired.

    This serves probably 6 people easily. It stores well in plastic containers for lunch the next day. It may look like a lot of work but it is really easy and worth the shredding of the cheese and making homemade pimento cheese. Nice for company too.

    Posted 7.11.16 Reply
  7. V Kingsley wrote:

    I was at a restaurant and the waitress, who was beyond terrible, completely screwed up everyone’s order and I said “Well, bless your heart, this is interesting.” The manager popped up out of no where and said “Oh, no! What’s wrong??!!” The poor waitress looked at him and said “she didn’t seem upset?” He told her “I’m from the south and she just called you a moron.” Funny and true.

    Posted 7.11.16 Reply
    • Tania wrote:

      ?

      Posted 7.11.16 Reply
  8. Sandi wrote:

    http://skinnyms.com/slow-cooker-chicken-chili/ This is one of my family favs, I usually save for fall but there are lots of other great ones on this site as well!

    Posted 7.11.16 Reply
  9. Amy wrote:

    Check out Skinnytaste.com………..I love her recipes and she has several slow cooker ones.

    Posted 7.11.16 Reply
  10. Tracey Martin wrote:

    Your very welcome! I haven’t tried it, but I am sure you could do the same recipe with chicken breast if you wanted to.

    Posted 7.11.16 Reply
  11. Susan wrote:

    Hi from Toronto where we are also in a heat wave. Bless your heart for taking pictures from behind.

    As for the makeup video, I would be interested in seeing how your makeup is organized.

    Posted 7.11.16 Reply
  12. Nancy wrote:

    I love your saying “Bless your heart” and will definitely put it to good use especially with one friend of mine who constantly complains about everything….Bless her heart! LOL PS. Love your blog and your sense of humor and style!!!

    Posted 7.11.16 Reply
  13. Veee wrote:

    Here is one I like.
    CHILI MAPLE GLAZED DUMP CHICKEN OAMC
    2 chicken breasts
    1/4 tsp salt
    3 Tbs maple syrup
    1-1/2 tsp chili powder
    2 tsp plum-garlic Thai sauce
    For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
    For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
    To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
    For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
    For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
    On the grill: cook over medium heat until juices run clear.

    my modifications of original recipe from http://www.recipezaar.com/recipes.php?categ=227%2C89&ls=h&pg=3&Search=Search&s_type=%2Frecipes.php

    Posted 7.11.16 Reply
  14. Kimberly wrote:

    Good morning Tania! I like to make vegetable lasagnas for a quick and healthy meal. You can saute most any combination of veggies you like and layer them with a bit of low-fat cheese and part skim ricotta and use whole grain or even gluten free lasagna noodles. They freeze really well too. You can even used canned pumpkin (not pumpkin pie filling) with part skim ricotta and mozzarella and spices that go well with pumpkin. Also you can add in some turkey bacon crumbles or chicken sausage slices too for protein – I add this in when I make the pumpkin one. On another note I once had a dog with horrible allergies, especially in the summertime, and nothing the vet gave me to use helped much. I don’t remember how I found this site since it was about 10 years ago, but I ordered emu oil products from uniquelyemu.com and it did wonders for this poor itchy dog! I gave him emu oil capsules with his food and the difference was incredible!! His hair grew back so soft and thick and he hardly scratched at all. I even took some of the capsules myself, but I don’t know if it did anything for me or not. ha! I also had to change his food to grain-free with no artificial preservatives or colors. Hope this helps in some way! Have a fantastic week!!!

    Posted 7.11.16 Reply
  15. Shelley C. wrote:

    Love those shorts…and the dog. 🙂 Here’s an easy slow cooker recipe with a little kick. The secret to taking this soup from great to AMAZING is using homemade enchilada sauce. Canned sauce tends to have a “tinny” taste.

    Slow Cooker Chicken Enchilada Soup

    INGREDIENTS:
    • 1 # boneless skinless chicken breasts
    • 2 cups chicken stock
    • 1 1/4 cup red enchilada sauce (homemade is best…see below)
    • 2 14-oz cans black beans, rinsed and drained
    • 1 14-oz can petite diced tomatoes with juice
    • 2 cups frozen sweet corn
    • 1 4-oz can diced green chiles
    • 1 small jalapeno, seeds removed and diced (optional)
    • 2 cloves garlic, minced
    • 1 white onion, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    Extra Toppings: avocado, fresh cilantro, sharp cheddar, plain Greek yogurt, tortilla chips

    DIRECTIONS:
    1. Place all ingredients in slow cooker and cook 6-8 hours on low. When chicken is tender, shred with two forks.
    2. Serve with garnishes.

    Easy Red Enchilada Sauce
    (makes about 2 1/2 cups)

    Ingredients:
    1/4 cup vegetable oil
    2 tablespoons chili powder
    2 tablespoons flour
    1 8-oz can tomato sauce
    1 1/2 cups chicken broth
    1/2 teaspoon ground cumin
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon salt (or as needed)

    Directions:
    Heat oil on medium heat in saucepan. Whisk in chili powder and flour and cook until it starts to brown. Then whisk in tomato sauce, broth, and spices. Cook about ten more minutes, stirring occasionally until thick.

    Posted 7.11.16 Reply
    • Kathy Terry wrote:

      I’m going to try this. It looks yummy!

      Posted 7.11.16 Reply
  16. FunkyForty wrote:

    Such a nice post – my day/week is exactly like that no real plans but a ton of stuff to get done…we have had a little heat wave here to which seems to have put me in go slow modus – argh!

    Love your shorts with that top – am also roaming around in shorts these days – smile.
    https://www.instagram.com/p/BHtaWfjhmbz/?taken-by=funkyforty

    Have a super rest of day,
    Yvonne xx
    http://www.funkyforty.com

    Posted 7.11.16 Reply
  17. Christy C wrote:

    Love the outfit and your videos are great. Chicken breast (fresh or frozen) and half a bottle of buffalo sauce. After 6 hours shred the chicken for buffalo sliders. If you want something milder use barbque sauce. Add a salad and your done.

    Posted 7.11.16 Reply
  18. Gina P wrote:

    Love, love your colorful style! I really got a kick out of your makeup videos. My husband just happened to be walking by when I was watching it on my ipad & said “what in the world”???? To which I said, look we all have to do this to stay as beautiful as we all are! I have to say though, my make routine is pretty minimal, cleanse, tone, moisturize & makeup, usually CC cream, but I’m using an EE (even/enlighten) cream for the summer. I liked the look of your CC cream so I’m going to give that a try. I also picked up quite a few tips along the way! I haven’t been “setting” my makeup in quite a while, so I’ll go back to doing that. Some how in summer, I always end up with some SPF makeup & that’s it. But I’ll be sure to kick it up a notch now when leaving the house! As far as an easy recipe, this is my “go to” one. It’s called One Pot Pasta, if you like pasta! It does have healthy tomatoes in it! I did cut down the amount of red paper flakes, which really gives it a nice zip. You can do a search for it on Pinterest, as I wasn’t sure I could cut & paste it here. Pretty simple, takes me about 30 minutes from start to finish, now that I’ve got it memorized!

    Posted 7.11.16 Reply
  19. Patty wrote:

    Just started following you. Love your outfits! At our age (50+) it’s hard to dress in a way that’s not frumpy but that doesn’t look like I’m trying to be 20 again. You nail it! Very stylish, cute and youthful.

    Posted 7.11.16 Reply
  20. Leslie Handal wrote:

    Love your Blog, you make me life everyday! Being from the South, I two say “bless your heart” in all those examples you gave! Living in Flordia now for 21 years people love to imitate me and my Southernisims…..I love it! Thanks for starting my morning out with a chuckle.

    Posted 7.11.16 Reply
    • Leslie Handal wrote:

      *Laugh everyday(guess I should have proof read)

      Posted 7.11.16 Reply
  21. lburke404 wrote:

    Wish I could wear shorts that length. It is hard to accept this 60 year thing! You look great in them!

    Posted 7.11.16 Reply
  22. Debra wrote:

    Pork chops or chicken with mushroom soup. Cook in crock pot. Serve over rice. I love the shorts. Wish I had legs like yours…..I wear my shorts at the knees. Could we have some pictures w/out the purses. I love your jewlry poses. Still my favorite blog. Your fashion style is awesome.

    Posted 7.11.16 Reply
  23. Patsy Holland wrote:

    No Brainer Chicken:
    Boneless, skinless chicken breasts
    1 bottle Catalina salad dressing

    Place chicken in crock pot, cover with dressing, slap the lid on and leave for work. Serve over rice, with a salad and you have dinner. Adjust amounts to you family. I use 6 chicken breasts and 1 bottle dressing. Always use frozen chicken because I never think to plan ahead and thaw!

    Posted 7.11.16 Reply
    • Lisa C in Dallas wrote:

      I’ve made this before and the hardest part is finding the Catalina dressing!

      Posted 7.12.16 Reply
  24. Susan wrote:

    Good morning ! Here’s what I am making this week when my Houston bunch are coming up for the weekend.

    Take one BIG family pack of drumsticks and season rather heavily with a spicy Cajun/Creole spice. (I usually have Tony Chachere’s on hand) and coarse ground black pepper.

    Put on a hot grill just long enough to make grill marks on the chicken – about 3 minutes per side (turn once).

    Remove from grill and put into a crockpot. Sprinkle about 1/4 cup Teriyaki sauce over the drumsticks.

    Cook about 2 – 3 hours on LOW while you are outside with the kids, having fun! They will be fall-apart delicious. You are on your own for side dishes. Mine are super simple when the grandkids are here – basically, they want mac & cheese, and lots of it. and fresh strawberries or cantaloupe.

    Posted 7.11.16 Reply
  25. Doreen Bednarski wrote:

    Cute, cute, cute! What a comfy and cool outfit which you show off perfectly! Bless your heart! How in the world do you have the energy to do all that you do? Do you sleep at all? I think of you as the energizer bunny! With your active lifestyle, crockpot is the only way to go. Wish I had a recipe off the top of my head. I’m more of a throw everything in and plug it in kind of gal. I’ve even made meat loaf in the crock pot. If I come up with a “real” recipe that’s good I’ll email it. Hope the rest of your fans are more helpful. In the meantime, have a wonderful Monday and do your best to keep cool! Seriously, bless your heart for the gem that you are.

    Posted 7.11.16 Reply
    • Vanessa Powell wrote:

      Love your blog and style! I adore your dog. We have alto in common.

      Posted 7.11.16 Reply
  26. Theresa wrote:

    Great outfit! You have inspired me to rethink my look for the day since the humidity is supposed to return to Kentucky! Recipes to come! Have a blessed day!

    Posted 7.11.16 Reply
    • Tania wrote:

      Looking forward to the recipes!

      Posted 7.11.16 Reply
  27. Angie wrote:

    I love the print and color of those shorts! Btw, you have great legs 🙂

    Posted 7.11.16 Reply
    • Tania wrote:

      Much appreciated, Angie!

      Posted 7.11.16 Reply
  28. Tracey Martin wrote:

    Crock Pot Pork Roast:
    1 pork roast (3-4 lbs)
    1 can diced tomatoes (I used the ones with Italian seasonings by S & W)
    1 can green beans (drained)
    1/3 cup white wine (I use Chardonnay)
    1 Chicken bouillon cube (dissolved in 1/2 cup water in the microwave)
    1 tablespoon onion powder
    1/2 tablespoon garlic powder
    1 teaspoon black pepper
    1/2 teaspoon salt

    Directions:
    Place uncooked roast in crock pot (I have even done it when the roast was frozen solid). Pour the rest of the ingredients over the roast & cover. Set crock pot on low & leave to cook for 8 hrs. The pork will be fork tender. Serve over white rice.

    I hope this is the kind of recipe you had in mind ?

    Posted 7.11.16 Reply
    • Tania wrote:

      YES! This is perfect. We don’t eat hardly any red meat, and pork only sparingly, but every once in a while doesn’t hurt you. Thanks for taking the time and effort to write this down for me.

      Posted 7.11.16 Reply
  29. Rena wrote:

    I totally understand the problem of having no real plans but still having a lot to do and not a lot of time to do it. You look ready to tackle anything.

    Rena
    http://www.finewhateverblog.com

    Posted 7.11.16 Reply
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