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November 2013
Med school graduation 2008
Through the good and the bad, they lived happily ever after!
Wilson Family
November 2013
The Church of Jesus Christ of Latter-Day Saints
To find out more about my beliefs- please visit Mormon.org. I love the Gospel of Jesus Christ- it brings so much happiness and direction to my life.
About Me
- Becky
- I am a busy mom of four INTENSE (but wonderful!) children, and married to the Prince of my dreams- Jon- who is a Family Doctor at the Deer Park Family Care Clinic. In February 2012, we moved from the Detroit, MI Metro area (where Jon was finishing up his Residency Program) to our wonderful hometown of Spokane, WA. I am a stay at home mom and loving it! Life has had it's ups and downs - - Friends and family are extremely important to me, and most of all my faith in the Lord- and those are the things that make life wonderful!
Followers
Dr. Jonathan J Wilson
Med school graduation 2008
Becky and Jon (my Prince Forever . . . )
Through the good and the bad, they lived happily ever after!
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Recent Favorite Books (and some all time favorites too)
- Riyria Revelations trilogy (Micheal J Sullivan)
- Pendragon Series
- The Lost Hero
- The Hunger Games
- Mortal Instruments Trilogy
- Hood "King Raven Trilogy"
- Percy Jackson and the Olympians series
- Enchantment by Orson Scott Card
- Fablehaven series
- The Host (Stephanie Meyer)
- Deception Point (Dan Brown)
- The Alliance (Gerald Lund)
- Tennis Shoes Series (Chris Heimerdinger)
- Holes
- Harry Potter series
- Pride and Prejudice
- Alex Rider series (Anthony Horowitz)
- Amelia Peabody mysteries (Elizabeth Peters)
- Austenland
- Riyria Revelations trilogy (Micheal J Sullivan)
- Riyria Revelations trilogy (Micheal J Sullivan)
Favorite Recipe
Grilled Asian Pork Tenderloin Salad
MMMMM- so yummy! My new favorite.
Dressing:
3 Tbsp rice vinegar
1 ½ tbsp soy sauce
2 tsp Pampered Chef Asian Seasoning
1 tsp sugar
1/3 cup vegetable oil
Pork:
2 Tbs Pampered Chef Asian Seasoning
1 Tbs vegetable oil
1 pork tenderloin (about 1 pound)
Salad:
5 cups salad greens
1 small red pepper, cut into 2 in strips
1 cup snow peas (cut up if wanted)
½ small red onion, sliced thin
1/3 cup snipped fresh cilantro
Garnish with 1/4 cup chopped dry roasted peanuts (optional)
To make dressing, mix all ingredients and refrigerate until ready to use.
For the pork- cut off silver skin and extra fat. If the tenderloin is especially thick, slice lengthwise in half so it will cook faster. Mix veg. oil and seasoning, then rub over entire surface of tenderloin. Heat a grill pan for 5 minutes on medium, then grill the tenderloin for 15-20 minutes (turning every five minutes or so) until done (thermometer reaches 155-165 degrees). Remove pork from pan and tent with foil for 5-10 minutes (to keep in juicy!).
While pork is cooking, prepare the salad portion. Carve pork into slices and serve on top of salad, then drizzle with dressing and sprinkle with peanuts.
MMMMM- so yummy! My new favorite.
Dressing:
3 Tbsp rice vinegar
1 ½ tbsp soy sauce
2 tsp Pampered Chef Asian Seasoning
1 tsp sugar
1/3 cup vegetable oil
Pork:
2 Tbs Pampered Chef Asian Seasoning
1 Tbs vegetable oil
1 pork tenderloin (about 1 pound)
Salad:
5 cups salad greens
1 small red pepper, cut into 2 in strips
1 cup snow peas (cut up if wanted)
½ small red onion, sliced thin
1/3 cup snipped fresh cilantro
Garnish with 1/4 cup chopped dry roasted peanuts (optional)
To make dressing, mix all ingredients and refrigerate until ready to use.
For the pork- cut off silver skin and extra fat. If the tenderloin is especially thick, slice lengthwise in half so it will cook faster. Mix veg. oil and seasoning, then rub over entire surface of tenderloin. Heat a grill pan for 5 minutes on medium, then grill the tenderloin for 15-20 minutes (turning every five minutes or so) until done (thermometer reaches 155-165 degrees). Remove pork from pan and tent with foil for 5-10 minutes (to keep in juicy!).
While pork is cooking, prepare the salad portion. Carve pork into slices and serve on top of salad, then drizzle with dressing and sprinkle with peanuts.
Favorite Recipe
Very Low Fat Strawberry Cream Trifle
(Yum- this is delicious! I would never have guessed it is almost fat free! It is also less than 250 calories per 1 cup serving.)
1/2 cup sliced almonds
12 ounces angel food cake
16 ounces fresh strawberries
1 container (16 oz) frozen sliced strawberries, thawed
1 lemon
3 cups Fat Free Strawberry Yogurt (Dannon Lite and Fit is the best!)
1 pkg (1 oz) fat free instant cheesecake pudding
8 ounce container lite (or fat free) frozen whipped topping, thawed, divided
Toast almonds in microwave 1-2 minutes, stirring after each 30 second interval, until golden brown. Coursely chop almonds and set aside. Cut cake into 1 inch pieces and set aside. Hull and slice strawberries (can do large chunks). Combine fresh and frozen strawberries; mix well.
Juice lemon to measure 2 Tbsp juice. Whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of the whipped Topping.
To assemble trifle, place one-third of the cake into bottom of a large glass bowl. Top cake with one-third of the strawberry mixture, then one-half of the yogurt mixture- spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining cake cubes and remaining strawberry mixture. Spread remaining whipped topping over top of trifle, forming a flat surface, then sprinkle with remaining almonds.
(Yum- this is delicious! I would never have guessed it is almost fat free! It is also less than 250 calories per 1 cup serving.)
1/2 cup sliced almonds
12 ounces angel food cake
16 ounces fresh strawberries
1 container (16 oz) frozen sliced strawberries, thawed
1 lemon
3 cups Fat Free Strawberry Yogurt (Dannon Lite and Fit is the best!)
1 pkg (1 oz) fat free instant cheesecake pudding
8 ounce container lite (or fat free) frozen whipped topping, thawed, divided
Toast almonds in microwave 1-2 minutes, stirring after each 30 second interval, until golden brown. Coursely chop almonds and set aside. Cut cake into 1 inch pieces and set aside. Hull and slice strawberries (can do large chunks). Combine fresh and frozen strawberries; mix well.
Juice lemon to measure 2 Tbsp juice. Whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of the whipped Topping.
To assemble trifle, place one-third of the cake into bottom of a large glass bowl. Top cake with one-third of the strawberry mixture, then one-half of the yogurt mixture- spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining cake cubes and remaining strawberry mixture. Spread remaining whipped topping over top of trifle, forming a flat surface, then sprinkle with remaining almonds.
Favorite Recipe
Easy Homemade Chicken Noodle Soup
6 cups chicken broth
2 cups water
1 can cream of chicken soup
1/4 cup chopped onion
1 cup chopped carrots
2 celery ribs chopped
1 large can chunk chicken, flaked
8 ounces noodles, any kind (I like rotini)
Bring first 3 ingredients to a boil. Add chopped veggies, noodles and flaked chicken. Boil for 10-15 minutes until veggies are tender and noodles are cooked. Garnish with a dash of basil.
MMMMMMM- my favorite FAST winter meal! Thank you to Cheryl, my mother in law who I watched make this once (of course she doesn't have a set recipe- so I just copied it the best of my ability!)
6 cups chicken broth
2 cups water
1 can cream of chicken soup
1/4 cup chopped onion
1 cup chopped carrots
2 celery ribs chopped
1 large can chunk chicken, flaked
8 ounces noodles, any kind (I like rotini)
Bring first 3 ingredients to a boil. Add chopped veggies, noodles and flaked chicken. Boil for 10-15 minutes until veggies are tender and noodles are cooked. Garnish with a dash of basil.
MMMMMMM- my favorite FAST winter meal! Thank you to Cheryl, my mother in law who I watched make this once (of course she doesn't have a set recipe- so I just copied it the best of my ability!)
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