First one is from Curbly
Look at this really cute wall art idea, cheap and easy!!!
Next post is a yummy Chicken Florentine from (you guessed it) Picky Palate
Chicken Florentine Bowtie Pasta
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings
I Heart Nap Time has taken the time to post some cute links for back 2 school... On cute idea is
The next stop is at creation corner there I found a yummy dinner idea...
Southwestern Burritos
Makes 8-10 burritos
Makes 8-10 burritos
3 skinless, boneless chicken breast halves
1 tablespoon oil
1/2 cup minced green onions
1/2 cup minced red bell pepper
1 cup frozen corn kernels
3/4 cup black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 1/2 tablespoons minced fresh parsley
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon salt
3 pinches ground cayenne pepper
2 1/2 cups shredded Monterey Jack Cheese
8-10 flour tortillas
Directions
Fill a medium sauce pan with water. Bring the water to a boil. Add in the chicken. Boil for 10-15 minutes or until the chicken is cooked through. Remove the Chicken and set aside to cool. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Place them onto a cookie sheet. Coat both sides of the tortilla with a little butter. Bake in at 375 degree oven for 10 minutes on each side or until they are slightly brown and crisp.
Cilantro Cream Sauce
1 (8oz) package cream cheese
1 Tablespoon sour cream
1 (9oz) can green enchilada sauce
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon garlic powder
1 bunch fresh cilantro, chopped
1 Tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, enchilada sauce, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Oh, it is delicious!! The cream sauce I also love on salads or as a vegetable dip.
Oh, it is delicious!! The cream sauce I also love on salads or as a vegetable dip.
Last but not least is a cute and easy flower bow from a vision to remember
I have tons of wire ribbon, so I'm going to have to give this a try... Look for later posts ahowing my finished products...
I found one more at Under My Polka-Dot Umbrella
I have a picture of the doorknobs from the SLC temple... I think I'm going to try this picture
Look at this cute gift box you can make out of felt... It's found at Curbly
Thanks for stopping by :)
1 comment:
I need to start making some of these!!! I think the sign is so cute for the first day of school
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