Most of us are guilty of having done something we shouldn't have or of not doing something we should have. When we are questioned about our misconduct, do we accept responsibility and admit we are at fault? Usually not. Instead we make excuses. Making excuses for mistakes is not new. In fact, we can trace this undesirable habit all the way .Excuses negate responsibility, and it is responsibility that separates man from the rest of the animal kingdom. Unlike other animals, we are responsible not for what we have, but for what we could have; not for what we are, but for what we could become. If we are to take credit for our successes, we must assume responsibility for our failures. Trying to hide our failures with excuses is like concealing a small hole in our garment with a large patch; it only makes the matter worse.k to the Garden of Eden.
1.Realize that your success or failure depends on you. If you don't do it....hmmm who is going to. Get up get going.
2. Beware of rationalization.~~ "I don't feel good....I'm tired....I don't have time".....fooey!
3. From time to time, stop and examine your progress. Compare where you are now with where you would like to be. Ask yourself why is there a gap between these two points. Don't make excuses. Make plans and take corrective action.
4. When you make a mistake, accept responsibility; learn from it; and don't repeat it. Use your time for discovering solutions instead of inventing excuses.
5.Build your confidence: Develop a high level of self confidence in yourself, what you do and what you are good at. I have always emphasized focusing on your strengths and working on your limitations. Making excuses won’t get you anywhere; rather it will just increase your feelings of insecurity.
6. NO MATTER WHAT....................Go Forward: Whatever you do, wherever you are, in whatever situations you find yourself go forward!!! Take positive steps in order to advance your growth and personal development. Giving excuses will only create stunted growths in your life. Go forward today. Place that foot forward, don’t make any excuses.
Bacon, Egg and Hash Brown Stacks
PointsPlusTM value 4 4 Servings 4Preparation Time 8 minCooking Time 14 minLevel of Difficulty Easy breakfast This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal.
Ingredients
2 spray(s) cooking spray
4 item(s) frozen hash brown potato patty, prepared without fat
2 large egg(s)
3 large egg white(s)
3 oz Canadian-style bacon, finely chopped
1 Tbsp scallion(s), minced, green part only
1/8 tsp hot pepper sauce, optional
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety (optional)
Instructions
Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.
Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Notes
Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect PointsPlus values)
PointsPlusTM value 4 4 Servings 4Preparation Time 8 minCooking Time 14 minLevel of Difficulty Easy breakfast This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal.
Ingredients
2 spray(s) cooking spray
4 item(s) frozen hash brown potato patty, prepared without fat
2 large egg(s)
3 large egg white(s)
3 oz Canadian-style bacon, finely chopped
1 Tbsp scallion(s), minced, green part only
1/8 tsp hot pepper sauce, optional
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety (optional)
Instructions
Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.
Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Notes
Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect PointsPlus values)
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