Monthly Archives: August 2012

How To {easily} Make A Photo Collage Wall

I have wanted to change our wall art in our living room for some time. I scoured Pinterest for different collages and such, and since we got Samuel’s 1 year photos done, along with some family photos, I decided to use those and I am so excited about the results! I am not sure where I saw this method of hanging photos (probably Pinterest) but I thought I would give it a try.

What you will need:

Photos, frames, plaques, Large Letters, Plates – pretty much anything you want to hang on your walls (that can be hung with nails).

Nails

Hammer

Wax paper

Tape

Level – very important!!!! 🙂

Pencil or pen

So here’s how I did it:

I took some time laying out my photos and my big L and found a configuration I really like. I tried a few different ones and ended up going with the first one. I took pictures of each to show Mike and he agreed the first one was best.

Then I laid them out upside down. This took me a while trying to think backwards. LOL. But I did it! I also left the L the same way, but I caught it right before the next step. It helped to do it in the kitchen with the square tiles. I was able to see my spacing a little better. If you don’t have square tiles, you can still easily do it with a tape measure or just your eyes.

Next, I taped four long strips of wax paper together, making sure it was long and tall enough to cover all of the places I would need nails. Then I taped the wax paper to the frames in a few places so it wouldn’t slide. Make sure the top frame is level with the wax paper so when you hang it on the wall, it will be level.

Then I made an “x” everywhere there needed to be a nail.

After all of the “x”s were made, I untaped the wax paper from the frames and Mike helped me tape the wax paper onto the wall. This was the hardest part since we had to stand on the love seat to get it high enough and I kept making Mike move it and his arms were getting really tired! LOL! But, we eventually got it! 🙂 Make sure you use a level!!!

The next step is to hammer the nails into the wall where you have made the “x”s.

Once I did that, I ripped the wax paper off the walls and hung up my photos! It’s that easy!! As you can see I painted my L teal. I am going to add some more teal to the house. I really like it!

Naked Faced Day 26

Today is day 26 of my make up fast. It’s really easy now. Who would have thought??? Not me! I am feeling normal now without make up, feeling prettier each day. I’ve stopped over compensating with more jewelry or doing my hair everyday (I didn’t wear jewelry before the fast, except my wedding rings and only did my hair on occasion).

I asked my husband if I looked prettier. He said I looked the same but asked me if I felt prettier… That was it! I was feeling more confident. I am not embarrassed by my naked face any more. Victory!!!

I have been washing my face with a combination of olive oil and brown sugar. It’s been awesome! My face is breaking out considerably less and it’s soft and glowy, not oily at all! I don’t think I’ll go back to wearing any face make up. I don’t like the idea of the chemicals and gunk clogging my pores. I will however wear mascara. Not because I don’t feel pretty without it, but because I feel prettier with it. 🙂 That’s what make up is for.

I am so glad I committed to this make up fast. If you are feeling ugly without make up or you feel like you NEED make up, I say give this 40 day make up fast a go.

Healthy Southwest Egg Rolls

I love Chili’s Southwest Egg Rolls, but I don’t get them very often because they are so high in calories and fat. I scoured the internet for a great recipe for them and then changed it a bit so they would be Weight Watchers Points (the old ones) friendly. Here is my recipe:

Healthy Southwest Egg Rolls

Ingredients:

  • 2 tablespoon vegetable oil
  • 1 skinless, boneless chicken breast, diced
  • 1/4 cup tablespoons minced green onion
  • 1/4 cup minced red bell pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1 tablespoon ground cumin
  • 1 tablespoonchili powder
  • 1/3 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 3/4 cup shredded Monterey Jack cheese
  • 6 flour tortillas

Directions:

1. Cook your chicken breast. You can bake it, poach it, or even buy a rotisserie chicken and use that. Dice up the chicken breast into 1/2 inch cubes. Thaw your spinach so it’s ready when you are!

Preheat your oven to 400 degrees.

2. Heat 1 tablespoon vegetable oil in a large skillet. Add diced bell pepper and green onion.

3. Drain and rinse the can of black beans, drain the corn and add both beans and corn to the skillet and stir it up.

4. Drain the spinach really good. (I just squeeze it in my hand over the sink) and add that to the skillet and stir it up.

5. Dice the jalapenos. How small is up to you. I dice them pretty small do I don’t get too much heat in one bite. Add them to the skillet and (you guessed it!), stir it up.

6. Add diced chicken to the skillet. ( I don’t’ have a pic for that one…Samuel must have distracted me!)

7. Add the cumin, chili powder, salt and dash oh cayenne powder (if you don’t want it too spicky, leave the cayenne out) and STIR IT UP! 🙂

8. Turn off the flame and add the cheese and stir it up. Resist eating some of the filling…ok, I never have been able to. GO FOR IT!

9. Divide the filling into 6 equal parts.

1. Heat the tortillas (wrapped in a damp paper towel) for 1 minute in the microwave. This is the brand of tortillas we use. They are only 97 calories and really yummy.

11. Fill each tortilla with 1/6 of the filling and roll into a burrito (with both ends closed). You want a longer, skinnier burrito, as opposed to a short, fat one.

12. Brush each “egg roll” with the other tablespoon of vegetable oil. One tablespoon is plenty for 6 egg rolls.

13. Bake in a 400 degree oven for 10 minutes. Flip the egg rolls over and bake for another 10 minutes.

13. Slice them on an angle and serve with ranch dressing. I use a full fat Ken’s ranch dressing. It’s worth the splurge for me. Mike also suggest dipping them in honey mustard…I don’t get the appeal, but he loves it. 🙂 Enjoy!

If you would like to make this recipe and review it, please do so and leave me a comment letting me know what you thought. And don’t forget to pin it! 🙂