Asparagus Casserole, Chicken & Lime Vegetable Soup, Minty Mocha Trifle and Readings with Lana, Joe & Annie

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?

 Victoria Lanakila Generao

 

  

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.

JOSEPH GRYCH – “LANTERN BEARER” – TAROT COACH, AUTHOR, TRANCE MUSIC COMPOSER
 
CHICKEN AND LIME VEGETABLE SOUP 
Ingredients 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 6 cloves garlic,
thinly sliced 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces 6 cups chicken broth
1/2 cup chopped fresh cilantro Two cups of carrots cut into rounds Two cups of green beans,
cut 1 cauliflower cut up Juice of 2 limes Salt and pepper
Directions:
  • 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.
  • ANN MARIE – INTUITIVE LIFE COACH, ACHIEVE RADIO HOST
     

  • Festive Minty Mocha Trifle

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    Festive Minty Mocha Trifle Image 1
    INGREDIENTS 
  • DIRECTIONS
  • 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.
  • 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.
  • Refrigerate 2 hours. Sprinkle with crushed candies just before serving.

     


     

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