I'd like to give a huge Charlie Company 3/144 IN THANK YOU to David and Brenda Rash.
They have volunteered to take on CCO 3.144 and make homemade Texas Trash Trail Mix, and provide our company with candy galore.
We cannot thank them enough for their commitment to making sure that our soldiers are well taken care of and provided for.
On behalf of Charlie Company 3/144 and all of the soldiers here in Afghanistan,!
WE thank you Mr. & Mrs. Rash!
HOOAH!!!
Company Commander
1LT David B. Smith
CCO 3/144 IN
TXARNG
Welcome Charlie Company 3/144 IN Forward Soldiers, Families and Friends! We're well into our deployment now, and the thought of holiday's apart is difficult. Get involved with the Family Readiness Group Today! Call Tessa your FRG Leader!
Sunday, September 30, 2012
Saturday, September 29, 2012
Get Ready for our Halloween Party!!!! Calling all Volunteers
Get Ready for our FRG HALLOWEEN PARTY!!!!!
Calling on volunteer's... To help out with our Halloween Party, We are planning our FRG Halloween Party to prepare goody bags to send to our soldiers... Decorating gift bags, games, and candy for
the kids... Video Messaging to be sent to the guys, Great items to buy (Army Scentsy items, artwork, and much more)!
CASSAUNDRA STJOHN, CEO of the F7 Group that Empowers Female Military Veterans and Women that Stand Beside the Uniform, for more information visit the link below:
- Date: October 20th
- Time: 2:00pm - 4:00pm
- Location: Ft Worth, (TBD)
I need an absolute RSVP for This Event, in order to plan accordingly.... so please reply, Friend/Family/everyone is welcome who is supporting our soldiers!!!
***What to bring: 2 Dozen cookies, 2 large bags of mixed candy (enough for 80 people)***
PLEASE EMAIL ME OR CALL ME IF YOU'D LIKE TO VOLUNTEER TO HELP OUT WITH THE PARTY.
We need volunteers for crafts, kids games, food table, candy, and more!
More information to come! But we NEED volunteers ASAP!
Tessa #817-948-9462 or email:
tessa.smith07@yahoo.com
Friday, September 28, 2012
Monday, September 17, 2012
Did you receive my Email?? If not let me know!
Charlie Company - CCO 3/144 FWD FRG Updates were emailed out! If you DID NOT receive it via email, and would LIKE to be included,
Please email me at: tessa.smith07@yahoo.com
Please email me at: tessa.smith07@yahoo.com
Monday Feature: Crock Pot Vegetarian Lasagna
Slow-Cooker Vegetarian Lasagna
Makes: 8 servings
Active time: 30 minutes | Slow-cooker time: 2 hours on High or 4 hours on Low
Equipment: 6-quart (or larger) slow cooker
Sure, the crock pot's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crock pot.
Serve with: Garlic bread and a green salad.
1 large egg
1 15- to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
3 cloves garlic, minced
Pinch of crushed red pepper (optional)
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
3 cups shredded part-skim mozzarella, divided
1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Per serving: 414 calories; 14 g fat (8 g sat, 4 g mono); 63 mg cholesterol; 48 g carbohydrate; 0 g added sugars; 28 g protein; 7 g fiber; 641 mg sodium; 829 mg potassium. Nutrition bonus: Calcium & Vitamin A (56% daily value), Vitamin C (39% dv), Iron & Magnesium (26% dv), Zinc (25% dv), Potassium (24% dv), Folate (18% dv).
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.
Makes: 8 servings
Active time: 30 minutes | Slow-cooker time: 2 hours on High or 4 hours on Low
Equipment: 6-quart (or larger) slow cooker
Sure, the crock pot's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crock pot.
Serve with: Garlic bread and a green salad.
1 large egg
1 15- to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
3 cloves garlic, minced
Pinch of crushed red pepper (optional)
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
3 cups shredded part-skim mozzarella, divided
1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Per serving: 414 calories; 14 g fat (8 g sat, 4 g mono); 63 mg cholesterol; 48 g carbohydrate; 0 g added sugars; 28 g protein; 7 g fiber; 641 mg sodium; 829 mg potassium. Nutrition bonus: Calcium & Vitamin A (56% daily value), Vitamin C (39% dv), Iron & Magnesium (26% dv), Zinc (25% dv), Potassium (24% dv), Folate (18% dv).
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.
Sunday, September 16, 2012
Mystery Theatre Presents.... LIVE PODCAST
In anticipation of Halloween, I've posted a Live Inner Sanctum Mystery Theatre Podcast.
In the "old days" they listened to mystery theatre on the radio... so, I've brought to you a classic episode...
Inner Sanctum.... TERROR BY NIGHT.......Listen NOW
It the show doesn't automatically stark once you sign in, click on the Link to to the far right.
The radio show is about 26 min. long, you can pause it as you need.
ENJOY
Taking Special requests today:
Just Email your FRG Leader
Tessa Smith
tessa.smith3@us.army.mil
In the "old days" they listened to mystery theatre on the radio... so, I've brought to you a classic episode...
Inner Sanctum.... TERROR BY NIGHT.......Listen NOW
It the show doesn't automatically stark once you sign in, click on the Link to to the far right.
The radio show is about 26 min. long, you can pause it as you need.
ENJOY
Taking Special requests today:
Just Email your FRG Leader
Tessa Smith
tessa.smith3@us.army.mil
Baby News!!!
Congratulations to Zach Brenn on the birth of Baby Boy
Nolan Landon Brenn
He weighed 6lbs. 8oz. Mom and baby are doing great!
Picture submitted by proud new grandma, Angie Brenn!
Friday, September 14, 2012
BABY NEWS
Proud to announce that Ryan & Kenza Scott welcomed their new baby boy!!
Conner Laith Scott
September 7, 2012 5lbs 12 oz, 18.5 inches long.
I'm happy to say that all are happy together and doing well.
Congratulations to you all ~
Conner Laith Scott
September 7, 2012 5lbs 12 oz, 18.5 inches long.
I'm happy to say that all are happy together and doing well.
Congratulations to you all ~
SOLDIERS: REQUEST YOUR ABSENTEE BALLOT HERE!
The Time Is Now
Don’t be silenced on Election Day. The state deadlines for registering and requesting an absentee ballot are fast approaching. With only a few weeks left before states begin to mail absentee ballot, there is no time to waste.The Heroes Vote Initiative, in collaboration with Nonprofit Vote, have created a National Military Voter Readiness Day for September 15, 2012.
The day is intended to raise awareness among military members and their spouses about the importance of voting.
We want to make sure that you are election ready.
- Please take a few short minutes to register and request an absentee ballot.
CLICK HERE TO REQUEST YOUR ABSENTEE BALLOT
- You can do so by clicking on the link below and we will walk you through the application process in six short steps.
- At the end, you will have a completed form that you need to sign and drop in the mail.
The time to act is now.
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