Monday, April 7, 2008


Okay, this goes out to ANYBODY who looks at my blog and can help me out. I have had to put myself on a budget which means.......NO MORE EATING OUT!!!! How will I ever live? I don't know. Hopefully you can help me!
If you have any dinner recipes that are inexpensive, yummy and fairly easy.....Please share them with me!! I'm tired of the same ol' thing. Thank you in advance for helping me out!
I'm going to put a link to this post on the side of my blog so that you can get there easier then scrolling down and finding it as I go on!


Kimberly said...

Um, I am really craving Training Table and was going to see if you wanted to go tonight...damn.

gigi said...

Let me think about your problem and I may have some helpful hints. But until then... I've given you an award, it is the award of distinction. Hop on over to my blog and read all about it.

Sants said...

Oh no!! We had to do that, too, especially once our sons no longer ate off the dollar menu (well, he did, but he got like eight things - and ate them all, the leftovers, and then came home and finished up with a few bowls of cereal.) Actually, we have done it a few times, I tend to slip off the wagon. It only takes once of $1 at Carl's Jr. (who I am officially boycotting) and then it's pizza, then tacos, then Panda Express, then financial ruin.

I am not a good cook, but I hope that you have friends that are, so I can get some good recipes! I am also sick of what we have been eating. I will try to post a few family favorites over the next few days.

I feel your pain!!!

Love, Tif

Sheila said...

I found your blog off of Melanie's and I was bored one day so I read some of your stuff. You're hilarious so I have read it every day. I told Melanie I felt like I was stalking you, but she told me to reply to your stuff. So, here I go. I am the expert on this (well, I'm trying to be). I started weight watchers a couple of months ago and just this month cut out eating out out of our budget (and my husband is the pickiest eater in the whole world). I'll put some recipes on, but there is a book you should get. It's a diabetic cookbook, you probably just lost interest, but it is super delicious. I've tried a couple of diabetic recipe books and this one's my favorite. It's called Diabetes & Heart, healthy cookbook. The ISBN is 1-58040-180-5. Melanie got it for me for mother's day and I use it at least twice a week. Even if you don't care about eating healthy, this is a great book. It is really good and really easy ingredients. There are some recipes that I wouldn't make because the ingredients are weird, but most of them are excellent.

Sheila said...

Title: Chicken Parmigiana

This doesn't have parmesan cheese in it, but it tastes like it does. 5 w.w. points per serving.

1 lb (4oz each) boneless chicken breasts, pounded to 1/4 in thick.
2 egg whites, beaten
1/2 c dried bread crumbs
1 Tbsp Italian Seasoning
4 tsp olive oil
2 c canned tomato sauce
1/2 c mozzarella cheese

Preheat oven to 350. Coat a small oven proof dish with cooking spray. Brush chicken on both sides with egg white. Mix breadcrumbs with the seasoning on a plate. Dip chicken in breadcrumbs. Turn to coat. Heat oil in a large skillet over medium heat. Add chicken, cook until lightly brown on both sides. Set aside. Add 1/4 c tomato sauce to oven-proof dish. Place chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.

Number Of Servings:4

Sheila said...

Title: Italian Seasoned Chicken

We had this at a Relief Society dinner. I haven't made it, but it was super delicioso.

4 boneless skinless chicken breast halves (1lb)
2 Tbsp. mayo
1/2 c fine dry Italian-seasoned bread crumbs
3 Tbsp grated parmesan cheese
1/8 tsp paprika (optional)
Variation: add 1 tsp. dried parslty and 1/2 stp dried basil, crushed
You can also add 3 cups-loose packed frozen broccoli or Italian-style mixed vegetables

Rinse chicken pieces and pat dry
Coat chicken with mayo.
Combine bread crumbs and cheese and dried parsley
Dredge mayo-coated chicken in bread crumbs/cheese mixture
Arrange in shallow baking dish. Bake at 350 for 30-45 minutes or until cooked

Number Of Servings:4

Sheila said...

Title: Chicken Marsala

4 w.w. points per serving

4 (1/4 pound) chicken breast, pounded thin
1/2 tsp salt
1/2 tsp pepper
2 tsp olive oil
2 c sliced fresh mushrooms
2 tsp all-purpose flour
1/4 c marsala wine (I used sherry cooking wine)
1/4 c chicken broth

sprinkle chicken with salt and pepper
heat oil in a skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side, Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens, about 3 mintues. Spoon sauce over chicken.

Number Of Servings:4

Sheila said...

Title: Taco Soup

This is probably our favorite soup. It has a lot of tomatoes--canned but fresh would be great, just blend them up. I through in dried onion and pepper. If using fresh, you might want to saute before if you're not going to cook it long enough for them to get soft.

2 16 oz. cans diced/crushed tomatoes
1 16 oz. can tomatoes seasoned for chili (I can't always find this so I use another can of tomatoes with about 1 tbsp of chili powder and 1 tsp cumin)
3 16 oz. cans chili beans (I use ¾ lb dried of pinto or pink and cook)
1 10 oz. can of mexi-corn
16 oz. of water (I usually use the water from my beans)
1 pkg. Taco mix (or ¼ cup--this is a little too spicy for my kids so I use a little less than this)
1 pkg. Hidden Valley Ranch mix (about 3 Tbsp)

Add all ingredients. Do not drain cans! Cook onion and green pepper until soft. Add to soup. Simmer to desired temperature. Top with chips, sour cream, cheese, olives, avocados, green onions, etc. (Once we had left over rice and added that—it was great.)

Sheila said...

Title: Carmel Apple Dessert

This is super yummy. It is 3/4 c servings, 2 weight watchers points per serving

8 oz tub fat free cool whip
1 small package butterscotch pudding, fat free, sugar free
20 oz can crushed pineapple, drained
5 cups diced apples

mix together and chill.

Sheila said...

Title: Easy Ham and Cheese Bread Loaf

The recipe says to make this into one big loaf, but I've found it easier to eat if you divide it into half and make two smaller loaves. It's really easy to double and take a meal to someone.

3 ¼ c flour
1 Tbsp sugar
1 tsp salt
2 tsp instant yeast
1 c hot water
1 Tbsp margarine
¼ c ranch dressing
¾-1 lb. sliced ham
¾-1 lb. grated mild cheddar cheese

Set aside 1 cup of flour. Mix rest of flour, sugar, salt and yeast. Stir in hot water and margarine. Mix only enough reserve flour to make a soft dough. Knead for 4 minutes. Roll dough into a 14 x 10 in rectangle. Grease a cookie sheet and lightly sprinkle with corn meal. Place dough on cookie sheet. Spread dressing down center 1/3 of dough length. Top with ham. Top with cheddar cheese. Cut a 1 inch strip on each side of dough, and lay diagonally across fillings. Continue to do the same thing all the way down the rest of the dough. Brush with beaten eggs and sprinkle with seeds (sesame, caraway, poppy, etc.) Let rise until double in bulk, about 30 minutes. Bake at 400 degrees for 25 minutes until done. Cool slightly. (Freezes well and can be reheated to serve. I like it with other ingredients such as blue cheese in place of cheddar cheese or thousand island dressing, sliced beef, and sauerkraut for a Reuben type sandwich.)

Sheila said...

Title: Cheese Filled Oven Fried Chicken

227 Calories

4 boneless, skinless chicken breast halves (about 4 oz each), all visible fat discarded
2 slices of whole-wheat bread (about 1 oz each), torn into small pieces
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp paprika
1/2 medium lemon
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 cup snipped fresh parsley
4 3/4 oz part-skim mozzarella cheese sticks (string cheese)
1/2 medium lemon
1/8 tsp salt

Preheat oven to 400. LIghtly spray a nonstick baking sheet with vegetable oil spray.
Place the breasts with the smooth side up between two pieces of plastic wrap. LIghly flatten the breasts to a thickness of 1/4 in, being careful not to tear the meat.
In a food processor or a blender, process the bread, 1 stp basil, 1/2 tsp oregano, and the paprika to the texture of coarse breadcrumbs. Set aside.
To assemble, put the chicken on the baking sheet, Squeeze the juice of half a lemon over the chicken.Sprinkle with the remaining 1/2 tsp basil and 1/4 tsp oregano. Place a cheese stick at the edge of each piece of chicken. Roll up jelly-roll fashion. Place with the seam side down on the baking sheet, leaving about 1/2 inch between the chicken rolls.
Squeeze the juice from the remaining lemon half over the rolls. Sprinkel with the breadcrumb mixture and salt. Lightly spray with vegetable oil spra.
Bake for 20 minutes, or until the chicken is no longer pin in the center. Top with chopped parsley.

Sheila said...

Title: Applesauce-Oatmeal Muffins

These can be made the night before. Just keep in a covered container on your counter. I usually double and freeze some. I don’t put all the sugar, usually about ½ cup.

½ c margarine
¾ c lightly packed brown sugar
1 egg
1 c whole wheat flour
½ tsp cinnamon
1 heaping tsp baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ c applesauce
½ c raisins
1 c quick-cooking oats
½ c chopped nuts

Preheat oven to 350 degrees and grease a 12-cup muffin pan. Cream the margarine and sugar in a medium bowl. Beat in the egg. Sift the flour, cinnamon, baking powder, baking soda, and salt. Stir the sifted mixture and the applesauce alternately into the margarine-sugar mixture. Stir in the raisins, oats, and nuts. Fill each muffin cup ¾ full. Bake the muffins for 20-25 minutes.

Aramie Randall said...

Wow, Sheila! Those are some good-looking recipes. I'm going to have to write those down.
I feel like a hypocrite suggesting this idea since I just spent 1/2 an hour blogging about eating fresh food. Hey, I said I WANT to do that- I didn't say I can afford to do that. Anyway, one of my favorite and cheap meals is to buy a couple boxes of pastaroni (the pink box- it's Parmesan cheese sauce with angel hair pasta), add a can of chicken and some frozen peas or broccoli. It's probably less than $5 to feed your entire family. I love it, and make it way too often. No one loves it as much as me anymore.

huntfamily said...

so my favorite thing is the food & family magazine that kraft sends out quarterly. it's free and ALL the recipes are easy (take like less than half an hour total) and are pretty good. you can order it from the kraft website and it's free. i use it ALLLLLLLLLLLL the time.

Tasha Guinn said...

So this is a Gowen family favorite of ours but is by no means healthy.


4 chicken breasts (cut in 1/2 or 1/3 depending on size)
1 can cream of mushroom soup
1 cp. sour cream (add extra for more sause to feed more mouths)
8 slices of bacon

Wrap each chicken breasts with a slice of bacon and secure with a toothpick, place in baking dish

Mix soup and sour cream and pour over chicken breasts.

Bake uncovered, 2 hours at 350. Serve with rice.

Oh yeah, i forgot it takes awhile to cook. It is so worth it!

Oh yeah! Misty invited me to blog so here I am! I am still not sure what I am doing! XOXO

The Clanton Gang said...

HuntFamily: Did you hear the bad news? They've stopped publishing the Food and Family magazine. I LOVE that mag, but I got a little pamphlet-like thing in the mail that said this was what Kraft was sending out instead of the big magazine. I was very sad!

Sants said...

I love Sheila, even though I've never met her, thanks for the recipes, and the book idea.

Elizabeth said...

Wow....Sheila, Thanks!!!! Those are wonderful!! I'm so excited that you look at my blog. I've always wanted a blog "stocker", but didn't think I was cool enough to have one. LOL Please comment anytime and do you have a blog of your own? If you do, I'll put you on my friends list! Again, Thank you!!!!

iMaLLheaRt said...

there are a bunch of websites that you can go to online for fun easy recipes. I go to them but I don't always make the recipes. anyway here they are...

plus you can sign up for newsletters that give you recipes in your email!

Good luck! I try to make the stuff but I always end up like one ingredient short so I end up making the tried and true, Cream of Mushroom with Ground Beef and Corn. Just those 3 ingredients and mix them all together...well after you cook the beef...or Mac and Cheese with Hamburger. Cook separately and mix together. I eat both of those meals with rice...but then again.. I love rice!

Sheila said...

I have some more recipes that are my go to, so easy, not so healthy. First of all, I have to say, I love crock pot recipes. They are the best ever, you throw everything in and in 8 to 10 hours, you're finished. I have a whole book of those that I use regularly. Here's some easy recipes

Busy Day Casserole
1lb ground beef
1 large can spaghetti (or spaghetti O's, but the spaghetti is better)
1 can pork and beans
3/4 c ketchup
1 Tbs chili powder
Mix everything together and when it's warm, it's ready. If you like it spicy, add more chili powder. double it if you are big eaters. It's good to serve with bread (for dipping)

Spam and Potatoes
olive oil
4 to 5 potatoes (more if you want to make more)
1 can spam
whatever seasonings you like
Cube the potatoes and cook in the oil. When they start to soften, cube the spam and throw it in (we love spam, but if you don't, used ham). Then season with salt and pepper, rosemary, oregano, or whatever you want. Eat with ketchup. My husband doesn't really like this so I cook some eggs and serve those on top and he loves it.

My favorite crock pot recipe is roast. Cut up some potatoes and carrots and throw them in. Sprinkle the roast with salt and pepper and put the roast on top and then top with an onion cut in rings. Then, add whatever you want for the seasoning. My favorite is lipton onion soup mixed with just enough water to make it liquid (1/4 c?) Don't add too much liquid or you'll have soup. I have also done a gravy mix package or cream of mushroom soup (those are both a little bland, so add some seasonings to it. Then, I just keep a package of the frozen rolls in the freezer, you have a gourmet meal with no time.

I don't have a blog. I'm too boring for that, I just stalk other people :)

Sheila said...

Oops, I told you wrong on the busy day casserole. That is the half recipe so it only needs 1/2 lb of hamburger. If you double it with 2 large cans spaghetti and 1 large can pork and beans, 1 1/2 c ketchup and 2 Tbs chili powder, then it is a full pound of hamburger.

Claudia said...

Oh, darling, I could SO fill this box for you! LOL!

Crockpot BBQ

4-5 lb pork roast, cut into large pieces
4 cups of water
3 1/2 cups of apple juice, divided use
1 1/2 teaspoons of salt
2 Tablespoons ground black pepper
1 small onion, finely chopped
1/2 teaspoon garlic powder
1 bottle of your favorite BBQ sauce
1 package of kaiser rolls
In crockpot combine pork, water, 2 cups of the apple juice, and the seasonings. Stir well. Place on lid and set temperature to high. Let cook for 8 hours or until meat is fully cooked. Pull pieces of meat from liquid or strain if needed. Empty all of the liquid from the crockpot. As you replace the meat into the crockpot, be sure to either shread it or break it into small pieces. Pour in one bottle of BBQ sauce and a BBQ sauce bottle full of apple juice (the remaining 1 1/2 cups). Stir well and replace lid. Continue to cook on high for 1 hour stirring occasionally. Spoon generously onto kaiser rolls to serve.

Number of Servings: 8

Claudia said...

Moroccan Butternut Squash

4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
pinch of ground cloves

Preheat oven to 450 or 475F.

Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.

Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges. (I cooked my squash quite a bit longer than the recipe specified in Fine Cooking, since I like it very well browned.) Season with sea salt, and serve hot.

This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

South Beach Suggestions:
Butternut squash is a good choice for phase 2 or 3 of the South Beach Diet, and this version without butter is a much healthier option for anyone who's watching their saturated fat intake.

The Weight Family said...

Creamy Chicken and Rice

6 chicken breasts (or 12 tenders)
1 can of Cream of Mushroom Soup
1 can of Crem of Celery Soup
1 Lipton Onion Soup Packet
1 1/4 Cup instant rice
1 1/2 cup water

- Mix the soups, including onion soup, water, and rice. Pour into a greased 9x13 pan.
- dip chicken breasts in a beaten egg, then in flour. Brown them in a frying pan so flour sticks. Salt and pepper them to tatse.
- Place browned chicken on top of rice mixture.
- Cover with foil, bake at 350 degrees for 40 minutes.
DeLiCiOuS !!!!!

The Weight Family said...

Crock Pot Italian Chicken

6 chicken breasts or (12 tenders)
1 packet of dry Italian dressing mix
1 package of cream cheese
1 can of cream of mushroom soup
1 cup (or more if you'd like) of sliced fresh mushrooms
1/2 cup of milk
2 cups of instant rice, or long grain rice
4-6 Tbs. butter

- Place chicken breasts in crockpot with 6 Tbs. of butter that are cut up into squares so you can place them throughout the chicken.
- Sprinkle Italian dressing mix over chicken and butter.
- add 1/2 cup water.
-Turn crockpot on to low and let cook for 4-6 hours.
-one hour before serving, cream together cream cheese, cream of mushroom soup, and milk. Pour into crock pot and stir.
- Saute mushrooms and add to crockpot, cook for another half hour to an hour.
-Before serving stir up mixture in crockpot to break up the chicken. It should fall apart since it was slow cooked.
-Serve over hot rice

Sheila said...

I have another really easy one. I just remembered it last night when I didn't have anything for dinner. Make a slice down a hotdog and then fill it with mashed potatoes (either instant or fresh), top with cheese and broil until cheese is melted and hotdogs are warm.

Claudia said...
This comment has been removed by the author.
Claudia said...


* 1/2 pound elbow macaroni
* 4 cups shredded Cheddar cheese, divided
* 1 (12 fluid ounce) can evaporated milk
* 1 1/2 cups milk
* 2 eggs
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper


1. Coat the inside of the slow cooker with cooking spray.
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking

Claudia said...

Pork Tenderloin With Balsamic Cranberry Sauce

An elegant entrée for a special evening that is quick and easy!

Serves 4


Qty Unit Ingredient
1 1/2 Tb Butter, divided
1 ea Pork tenderloin, 8 to 10 oz
1/2 C Onion, chopped
1 Tb Rosemary - fresh, chopped
1/2 C Chicken stock
1/3 C Cranberry sauce - whole berry
1 Tb Balsamic vinegar
Salt and pepper, to taste


Preheat oven to 450 degrees. Melt 1/2 Tb butter in heavy large ovenproof skillet over medium - high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven and roast until thermometer inserted in center registers 155 degrees, about 10 minutes. Meanwhile, melt remaining 1 Tb butter in heavy skillet over medium - high heat. Add onion, rosemary and sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Melanie said...

Elizabeth, you have had those hot dogs Sheila posted. Remember our hotdog feast, those, the slaw dogs, all very good. Sea would love the hotdogs. And the busy day casserole is good!

Claudia said...

Deep Dish Sundried Tomato Quiche
2 cups whole wheat pastry flour
1/3 cup rolled oats
1/4 tsp. sea salt
1/3 cup “lite” silken tofu
1 Tbs. olive oil
1 Tbs. brown rice syrup
1/3 cup plus 1 Tbs. ice water

1 3-oz. pkg. dry-packed sun-dried tomatoes
1 cup boiling water
1/2 cup enriched soymilk
2 Tbs. lemon juice
2 tsp. olive oil
1/4 tsp. crushed red peppers
4 cloves garlic, minced
1 large shallot, minced
1/2 cup sliced scallions
1 13.75-oz. can artichokes, cubed
2 Tbs. capers, rinsed
2 Tbs. chopped fresh basil leaves
1 12.3-oz. pkg. “lite” silken tofu, plus remainder from pastry
3 Tbs. mild white miso
1/4 cup dry sherry or apple cider
1/3 cup mashed-potato flakes
1/3 cup nutritional yeast
1/4 tsp. ground turmeric
1 tsp. dried basil


1. Lightly spray 91/2-inch deep-dish pie plate with olive oil.
2. Place flour, oats and salt in food processor, and pulse to mix. Add tofu, oil and rice syrup, and blend. With motor running, pour ice water through feed tube, and process until mixture comes together in ball. Turn onto lightly floured work surface.
3. Sprinkle dough lightly with flour, and roll out to 1/8- to 1/4-inch thickness. Press into prepared pan and trim edges, leaving a 1-inch overlap. Using thumb and forefinger, press decorative edge along side, around top edge. Set dough aside in refrigerator.


1. Preheat oven to 375F.
2. Combine tomatoes and water in small bowl, and set aside. Combine soymilk and lemon juice in nonreactive bowl, and set aside.
3. Heat oil and crushed red peppers in 10-inch skillet over medium-high heat, about 1 minute. Add garlic, shallots and scallions, and sauté 3 minutes. Reserving soaking liquid, add tomatoes, artichokes, capers and chopped basil to pan. Reduce heat to medium-low, and cook mixture 5 minutes, stirring occasionally.
4. Place tofu in food processor, and blend until smooth. Place miso in small bowl, add sherry and blend with fork until smooth. Add miso mixture, soymilk mixture and reserved soaking liquid to tofu, and process. Add potato flakes, yeast and ground turmeric, and process. Fold tofu mixture into artichokes, and mix thoroughly. Spoon mixture into pie shell, and sprinkle with dried basil. Place on middle rack in oven.
5. Bake 35 minutes, or until lightly browned. Remove from oven, and let stand 15 minutes. Serve lukewarm.

TheDaleys said...

Anonymous said...

Hey, I recently had to do the same thing--once the spending money is gone no more eating out or driving through...and usually all the spending money is gone just after buying groceries :p - So, yeah...this is a good idea--maybe I will start a blog just for friends sharing recepies (if I do, don't be mad at me for copying you ;)
...So are you applied to send quarterly recipe magazines and weekly e-mails that have some good, quick and easy recepies--and if you don't have a Betty Crocker recipe book, I'd highly reccomend it cause it has all the basic recipes and they aren't complicated (I know she even has one for meals from 5 ingredients or less) - Anyway...Sorry I'm writing you a novel!! :p --I'll leave one of my fav recipes (and I remember we had this in Hawaii once and you liked it--so hopefully it will work out :)
Luv Katie....


2 whole boneless/skinless chicken breasts
2 eggs
1/2 tsp. salt
Cornstarch (start w/1/4 C.)
cooking oil
1/2 C. Sugar
1/2 C. Pineapple juice (from concentrate is fine)
4 Tbspn. Ketchup
2 Tbspn. Soy

Cut chicken into bitesize pieces & sprinkle w/salt. Beat eggs and enough cornstarch to make a paste (needs to be thick enough to coat the chicken w/out running off)...coat chicken well, fry in oil until golden brown; drain excess oil.
Pour Sauce over and simmer until it's all cooked in.
Serve with rice (best w/sticky rice).
*Can garnish w/chopped peanuts, sesame seeds, or chopped scallions to add flare.

Elizabeth said...