Light Worker Radio with Annie, Lana & Joe – Recipes, Readings, Meditation for Calm – TODAY, 12/16/2015 – 6:00PM EST, 3:00 PST
Get 3 Readings per call, a kick ass Meditation and Holiday Recipes with Light Workers, Annie, Joe and Lana call 602-666-6027 for friendly intuitive advice! TO LISTEN: TO WATCH LIVE
Three Celestial Light Workers take their shoes off and have fun with Holiday Recipes, Reiki Meditation, silly humor and 3 spiritual readings per Caller. What will your new year be like? What is your spiritual homework for the year for maximum joy fulfillment?
Victoria Lanakila, Grand Master Reiki Instructor joins for Meditation, Readings and Asparagus Casserole with Joseph Grych, Tarot Coach, Artesian and Chicken & Lime Vegetable Soup. Its Light Worker Radio on Ann Marie’s Tarot Joy. Wednesday, 12/16/2015, 6:00pm EST, 5:00pm CNT, 3:00pm PST 602-666-6027
Three Celestial Light Workers take their shoes off and have fun with Holiday Recipes, Reiki Meditation, silly humor and 3 spiritual readings per Caller. What will your new year be like? What is your spiritual homework for the year for maximum joy fulfillment?
RECIPE ~ ASPARAGUS CASSAROLE
Ingredients:
4 eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese
Directions:
1 – Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
2 – Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
3 – In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
4 – Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
- In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic,
- lower the heat to medium and cook until the onion begins to brown, about 7 minutes.
- Increase the heat to high, push the vegetables to the side of the pan,
- add the chicken and cook, stirring, until golden, about 5 minutes.
- Stir in the in the chicken broth. Add vegetables and let cook until all the vegetables are cooked.
- Lower the heat and simmer for 15 minutes, skimming any foam.
- Stir in the cilantro and lime juice; season with salt and pepper. Serve in bowls over cooked rice or egg noodles.
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ANN MARIE – INTUITIVE LIFE COACH, ACHIEVE RADIO HOST
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Festive Minty Mocha Trifle
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INGREDIENTS -
DIRECTIONS
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Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
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Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. bowl. Repeat layers. Top with remaining COOL WHIP.
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Refrigerate 2 hours. Sprinkle with crushed candies just before serving.
