I've been creating as long as I can remember—savoring the process, testing theories and perfecting technics. I stand in awe watching a project take shape, coaxing materials into specific form, tweaking details and aiming for a flawless outcome.

Throughout my childhood, mom would discover me completely consumed, assembling my newest creation with purpose like a little mad scientist…stringing beads, glue and glitter, crocheting, painting—even sawing and hammering away in dad's workshop. With choice of medium vast and varied, my creative purpose obediently followed into adulthood.

Knitting equally fascinates—how a single strand of fiber manifests into something dimensional. Being attracted to unconventional style not easily found in mainstream venues, knitting affords me the added bonus of creating the unique and one-of-a-kind pieces that I crave.

I'm always on the prowl for the next special, more challenging pattern—itching to push the creative envelope, needing to learn and grow. You guessed it! I'm an over-achieving Type A personality.

My latest endeavor, a cabled sweater, is coming along nicely. There are plenty of twists and turns to hold my interest. And it's been a blast to do.

How do you create? What creative elements do you need to be inspired? Feel free to share.

Happy creating,
Linda

This recipe is one of my childhood favorites but modified to be Weight Watcher's friendly. It's a great winter comfort food dish. Try it. I guarantee you'll like it. And each serving is only 8 WW Points Plus value.

Cheesy Chicken & Cauliflower Pie (serves 4)
1 large head of cauliflower, cleaned and cut into flowerets
1 pound lean ground chicken
1 large onion, finely chopped (or onion powder to taste)
1 clove garlic (or garlic powder to taste)
½ cup reduced fat cheddar cheese (or the cheese of your liking)
2 Tbsp 4C grated Romano or Parmesan cheese
2 Tbsp Smart Balance Light Spread with flax seed (or your favorite version)
¼ cup I Can't Believe It's Not Butter Spray
Salt and pepper to taste

Mix ground chicken, 1 Tbsp Romano or Parmesan cheese, garlic, onion, salt and pepper (to taste) in a mixing bowl as if you're making a meat loaf. Add any other ingredients to your liking but NO TOMATO SAUCE please. No eggs are necessary since chicken has a softer consistency than ground beef.

Press the chicken mixture into a 9" x 9" buttered pan (or use non-stick baking spray) to cover the bottom of the pan. This becomes your pie crust. Bake at 350ºF for 30 minutes.

While chicken shell is baking, cook cauliflower in water. I add garlic powder and onion powder for added to the cauliflower during cooking. Cook until fork tender. When done, drain really well. Mash with a electric beaters until smooth. Add salt and pepper to taste, Smart Balance, Butter Spray and Romano or Parmesan cheese. Be careful not to make the cauliflower too thin or runny. It does not thicken after sitting like potatoes do. Set aside.

After 30 minutes, remove chicken pie shell from the oven. Carefully drain any liquid that may have leached from the meat. Wipe any liquid from the outside of the baking dish. Spread cheddar cheese evenly across the meat. Spoon mashed cauliflower into the chicken pie shell. Return to the oven for 15-20 minutes until the cauliflower gets slightly browned on the top.

Serve with a side salad or a colorful root vegetable like brussels sprouts or winter squash.

Enjoy :)
Linda