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Daily Archives: December 2, 2011

December Dedication & Pinning

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With the holidays sneaking up on us (Christmas is LESS than a month away, officially!!!), I couldn’t be more pleased with Janetha’s initation for a DEDICATED DECEMBER.  You can bet I will be participating in the challenge…I just may have a chance to win, considering my ridiculous schedule right now (mainly revolving around basketball and physical therapy!) 

While you’re on Meals & Moves’ site, make sure you wish Janetha a swift recover from her hospital stay and GI issues.  I love that chick and hope she’s feeling better soon.

 Since this is an “update” post, I figured I’d let you know I jumped on the Pinterest bandwagon…and have, shamelessly been planning everything from ideas for my future wedding to ideas for my future home…and everything in between :)

Here are some of my favorites:

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Spray paint clear lightbulbs through lace with silver metalic

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Chalk board on steps with a new memory verse each week

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A rake as a wine glass holder

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A light bulb as a vase

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Wine bottle chandelier

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Northern Lights nail polish design

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T-shirt headbands

And ohhh so much more…I’ve got a pinboard dedicated to my Bucket List Destinations, too!  If I ever get the opportunity to become a stay at home Mom while my kids are young, I will be doing SO many cool things with them…

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“Elf cookies” (actually cheerios!) to be left out with Santa’s cookies n’ milk

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Glow in the dark bubble baths using glow sticks in the water

 …have I mentioned there are TONS of recipes I found on Pinterest that are labeled “Foodgasms”?  Yes.  I will be making these…and hopefully blogging about how delicious they are:

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Warm Butternut Squash and Chickpea Salad

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Quinoa Stuffed Bell Peppers

Fabulous Feta and Spinach Stuffed Chicken Breast• Cooking spray• 4 Garlic cloves, Minced and Divided• 1/2 Teaspoon  Salt, divided• 1/4 Teaspoon Black pepper, divided• 5 Sun-dried Tomatoes, packed without oil, diced• 1 (10-ounce) Package frozen chopped spinach, thawed, drained, and squeezed dry• 1/4 Cup Fat-Free Feta cheese• 3 Tablespoons Fat-Free cream cheese• 1/2 Teaspoon Grated lemon rind• 4 Boneless, Skinless Chicken Breast (1 Lb.)• 2 Tbsp. Lemon juice• 2 Tsp. Dijon mustard• 1/4 Tsp. Dried Oregano1. Heat a large nonstick skillet over medium-high heat. Coat pan with  cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon  salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture  evaporates. 2. Remove from heat; stir in cheeses and rind.3. Cut  a horizontal slit through thickest portion of each chicken breast to  form a pocket. Stuff about 1/4 cup spinach mixture into each pocket.  Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper  over chicken. 4. Arrange chicken on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. 5.  Combine remaining 2 garlic cloves, mustard, and oregano in a bowl; stir  well. Brush half of mustard mixture over chicken. Broil 6 minutes; turn  chicken breasts. 6. Brush remaining mixture over meat; broil 2 minutes or until done.7. Serve, and enjoy!Four servings, 150 Calories each

Feta and Spinach Stuffed Chicken Breast

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Adult grilled cheese – whole wheat bread, mozzarella, tomato, avocado & basil pesto

 

Okay, okay….I’ve gotta go do some pinning work… ;)

XOXO. 

Have a great weekend!  Don’t forget to enter the peanut flour giveaway!

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