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Food for Thought - Tasty Treats from Our Virtual Tour!!Dear Friends!We have moved from Brevard, NC to Italy, Greece, Spain, Portugal, Poland, Hungary, England and more! For every 15 minutes that you move we convert that 15 minutes to one mile for our virtual tour of the world!! Moving in May is all about adding the habit of moving our bodies just a bit more than we did yesterday! We have a minute meter posted on www.FlyLady.net that you can go and post your minutes moved. You can walk, run, do one of Jonathan's moving missions that we send out daily, you can play tag with your kids, you can dance or hula hoop! It does not matter - move a little bit more today than you did yesterday! Leanne, our Food for Thought nutritionist has joined in on the fun and has been giving us fun facts and recipes along our tour. Below are some recipes for Germany, England and France! Leanne is all about giving us fun ways to bring our families back to the dinner table, to create memories and reduce the stress of planning and preparing! WWW.SavingDinner.Com is where you can find more articles, recipes and more from Leanne. One of my new favorite menu plans that Leanne and her Saving Dinner team have put together is the 911 Emergency Pantry Menu. What storm could be brewing on your horizon? While it might be bad weather, it could also be a job loss, pay cut, higher gas prices, high produce prices, and more... We never know what may come up that can rattle our financial world and our physical world as well. Emergency help for menus and dinners in a crisis. Whether you might get in an accident, have a financial challenge, or meet a weather disaster face to face, we all need an emergency back up plan and thatÕs exactly what the 911 Emergency Pantry Menus are all aboutÑstock this stuff in your pantry and be prepared in a crisis of any kindÑ big or small. Here is a direct link to check out one of my new favorite menu plans from Saving Dinner: http://www.savingdinner.com/products/911_menu_2.html Enjoy the recipes and fun stuff from Leanne below and don't forget to post your minutes! Love, Kelly ********************************* Dear Friends, What if we could hit France, England and Germany in the same day? We may not be able to physically see everything, but we could certainly taste our way through all three countries, couldn't we? Here are three tastes from three European favorites, enjoy! Peter's English Sausage Rolls Makes about 12 My British father (Peter) made these when I was growing up. I liked to dip them in mustard; my dad ate them plain. They're greasy and tasty all at the same time. Something you exercise that 10% rule with! (90% of the time, you eat really healthy. 10% of the time you have fun!). 1 pound sausage meat (my dad used Farmer John's bulk breakfast sausage) 1 (17 ounce) package frozen pastry sheets (Pepperidge Farm), thawed 1 egg, beaten Dijon mustard (optional) Preheat oven to 400 degrees. Unfold the pastry sheets carefully, and cut along the fold lines to make 6 equal squares; there are 2 sheets, so you will have 12 squares total. Divide the sausage into 12 pieces and roll them into little logs. Now roll the dough around the logs, place on a jelly roll pan and brush with the beaten egg. Bake for about 20 minutes or until they are puffed and golden and the sausage is cooked inside. Muffin-Sized French Breakfast Quiches Makes a dozen Okay, bear with me on this recipe. Measurements are approximateÑthis is something I made up as I went and I didn't do it with recipe development in mindÑit was a personal recipe so nothing is exact. Still it's an easy recipe of sorts, so trust meÑjust try it and don't fret over the approximate measurements. :-) About 9 eggs, cracked in a bowl and beaten as if making scrambled eggs Salt and pepper to taste (you add to the beaten eggs, stir well) 1 bag baby spinach (about 10 oz., you won't use the whole thing) 1 onion, chopped and sautŽed till translucent (in a skillet with about 1 tablespoon of oil) Shredded low-fat cheddar cheese (from an 8 ounce bag, you won't use the whole thing) Preheat the oven to 375. In the meantime, lightly grease your muffin pan with either a spray or a little oil on a paper towel. Into the greased muffin cups, add about 3 or 4 leaves of spinach. Top the spinach with about a teaspoon of sautŽed onions. Top the onions with about 1 tablespoon of shredded cheese. Then using a soup ladle, add enough egg mixture to fill the muffin tin, about 2/3 full. Bake your little breakfast quiches for about 10 to 20 minutes, depending on the size of your muffin tin cups. They should browned nicely on the top, but be careful not to overcook. To test for doneness, insert a toothpick in the middle of one of the muffin cups. If the toothpick comes out clean, then your quiches are done! Let them cool for at least 10 minutes in the pan. Using a dinner knife, carefully run the blade around the perimeter of each little quiche and plop them carefully onto a plate to finish cooling. Last but not least, let's head to Germany! Oktoberfest Kielbasa Serves 6 6 green apples, peeled, cored, chopped 2 large onions, chopped 1 (32 ounce ) package or jar of sauerkraut 1/4 cup brown sugar 2 pounds kielbasa sausage (Hillshire Farms makes a good low-fat variety), sliced diagonally In a large skillet, bring the apples, onions and sauerkraut to a simmer over a medium heat. Once the apples have softened and onions have wilted, add the brown sugar and mix well. Now add the sausage pieces, simmer for another 5 minutes and serve! 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