Surprise!!!!!

Hi! I am back. Well for now until I get too busy again LOL. I missed doing this blog but things got really busy and HARD to do when my youngest child turned into a cling on :)

Anywhooo besides being busy with the babies I have also been busy with my new business!!! Check it out!

https://www.facebook.com/PinkZebraHomeIndependentConsultantAmberThomas

http://www.pinkzebrahome.com/TheFragranceMama

How about I tell you about my YUMMY sandwich I had!!!

So this is the link I had from Pinterest!

http://www.fitsugar.com/Instagram-Pictures-Snacks-24905767?slide=4

sandwich

Wow this was SO good! I got some roasted red pepper hummus and spread it on the bottom of the english muffin. Then I cut up some avocado and placed it on top of the hummus. Last thing I did was cut up some tomato slices and placed them on top of the avocado.

YUMMMMMM!!!! The poster of the picture said this would be good for breakfast, BUT I loved it for lunch!

I have some dinners planned for this week so stay tuned!!! :)

 

Tuna salad the Greek way

So on this diet you get bored with the things you are eating towards the end of the cycle. So today I thought I would try making a  tuna salad with the things I can eat. Oh I took a picture but it doesn’t look pretty LOL. So here is a random picture!

Things you need

*Can of tuna

*Two big spoonfuls of Greek yogurt

*A little bit of sweet relish

*Apple chunks or some celery if you would like some crunch

Drain the tuna and then mix everything together in a bowl! All done! That was easy! You can put on bread, croissants, crackers, or even just eat by itself!  Yum!!!!

Portabella Parm

Here is the link from Pinterest

http://oneperfectbite.blogspot.com/2010/01/baked-portobello-parmesan-dieters.html

 

YUMMMMM! I LOVE MUSHROOMS!! This was SOOO good! It totally hit the spot! I did mine a little different than the way the blogger did hers.

 

Things you need

2 large portabella mushrooms

Italian bread crumbs

Egg whites

Parmesan cheese

Mozzarella cheese

Pasta sauce

Seasonings

First I started off my preheating the oven to 400. Next I took a cookie sheet and covered it with foil and sprayed it down.

I took 4 egg whites (maybe too many you can use less) garlic powder, onion powder, and  pepper and mixed that all together in a bowl.

Then I took some Italian bread crumbs and mixed it with some Parmesan cheese in a bowl. You can use as much as you would like of both. I did more bread crumbs than cheese.

Next I dipped my washed mushrooms in the egg mixture on both sides and then put it in the bread crumb bowl and made sure that they were covered. I put them stem side down in the oven for 15 min.

Take them out and carefully turn them over- I used a spatula. Turn oven up to 450.

Fill the mushrooms with some Mozzarella cheese and then top with as much sauce as you would like. I love sauce so I put a lot of sauce!

Next put it in the oven for the cheese to melt. I put mine in for about 8- 8 1/2 min.

Then enjoy!!!! I was so excited when I saw this recipe and I can’t wait to make it again! It was fast, easy, and SOOOOO good! I always love finding new ways to cook mushrooms! I think I will try mini ones for appetizers!

Huge stuffed portabella mushrooms!

These were a creation and not something found on Pinterest! Sorry! BUT!!! they are SOOO good I had to share!!

Things you need

*2 HUGE portabella mushrooms- I find mine by the packaged mushrooms at Dominic’s

* 1 bag of steamed spinach- I got mine in the freezer section.

*1 small container of fat free feta crumbles.- you can use regular feta if you would like

* Half of a FRESH lemon- WAY better than lemon juice

* 1/4 teaspoon of garlic – (powder,minced or whatever kind you want. I used the juice from a jar of minced garlic)

* I used onion powder but you can use fresh if you would like

* Pepper to taste

* Extra virgin olive oil

Preheat oven to 375

Steam spinach

First I washed the mushrooms and cleaned them out to make some room for the spinach. Don’t take out too much!!! I only took out the dark part.

After I scraped out the inside, I rinsed them again. I put some extra virgin olive oil in the bottom of the pan. I placed the mushrooms in the pan.

Next I put the freshly steamed spinach in a bowl and mixed in the container of feta. Next I squeezed half a lemon into the mixture. You can add as much or little as you want but I LOVE lemon!!! Then I added the garlic, onion and pepper. Mixed everything together to make sure it was evenly spread.

Once the mixture was all mixed up I spooned it into the mushrooms. Once the mixture was gone (makes two big mushrooms) I put them in the oven for around 20 min.

Once done EAT!!! These are sooo good! I am making mini ones tonight to go with my chicken! They are also very filling! I can’t wait until the weather gets better so I can have these fresh off the grill!!! Also I can’t wait until cycle 2 so I can make some crab filled ones- stay tuned for that recipe!!

Salad dressing

Okay so I started this thing called the 17 day diet. So you probably wont see too many sweets from me for a little while :)

I made this today and it is sooo good! It is also easy!

http://thedoctorstv.com/forums/527-17-Day-Diet-Recipes/topics/9832-Vinaigrette-for-everything-cycle-1

Things you need

1/2 lemon, zested and juiced (at least 1 tablespoon)
1/4 teaspoon salt ( I did not use salt)
freshly ground black pepper
1/2 tablespoon Dijon mustard (I used honey mustard instead)
1/2 tablespoon finely minced shallots or scallions (scallions)
1/2 cup extra virgin olive oil

 

First I zested half a lemon and then juiced it into a small bowl. Next I added the pepper and honey mustard to the small bowl. I took kitchen scissors and cut up the scallions as small as I could and added them to the mixture. I took half a cup of extra virgin olive oil and put it into the Tupperware container I am keeping it in. I then added all the stuff from the small bowl (zested lemon..) then I put the lid on and shook it!

All done!

This is perfect for salads or even just on veggies. I was shocked on how simple it is to make your own salad dressing!

Long time no see! How about some pizza?

I know that I have been gone A LONG time but I needed a break! Its hard work pinning something everyday! I have made stuffed pizza and I thought why not try thin crust! It was the best idea I have ever had! It was SOOO good. I think it would have tasted better if I had a pizza stone. *Note to self get pizza stone! I would like to say a BIG thank you to all the guest bloggers who helped me while I was gone! Thank you all for doing SUCH a great job! Any time anyone of you would like to guest blog anything you pin off of Pinterest let me know!

Here we go!!

Pin from pinterest-

http://allrecipes.com/recipe/jays-signature-pizza-crust/

 

Things you need

*2 1/4 teaspoons active dry yeast- or one packet

*1/2 teaspoon brown sugar- I did 3/4 teaspoon because I love brown sugar lol..

*1 1/2 cups warm water (110 degrees F/45 degrees C)

*1 teaspoon salt

*2 tablespoons olive oil

*3  cups all-purpose flour

 

First dissolve brown sugar and yeast in the hot water and let sit for 10 min. Stir in salt and oil into the mixture. Now add in the flour little by little.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl and cover with a cloth. Let it rise according to your yeast. I always get fast acting yeast so it is only a half hour instead of hour.

Pre heat oven to 425

Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Then roll it out to fit your pan. If not using a pizza stone you must let the dough sit for 15 min before putting toppings on. If you have a stone you can top it as soon as you roll it out.

Once I rolled it out I put my sauce on (jarred pasta sauce with basil, onion, and garlic). Next I put my chopped green peppers and mushrooms ( you can put what you want!) Then I covered with about 4 cups of mozzarella cheese! yummm

Placed in the oven for 15- 20 min or when cheese and crust are brown.

Delish! I can’t wait to make it again!

Healthy Chicken Fingers (Cornflake Chicken)

Thanks for letting me blog again Amber!  Friday is a perfect day for crunchy, oven baked chicken.  The best part about this chicken (no, not the healthyness) is that you can really suit it to your family’s likes.  You can use different types of mustards, spices, marinades.  You can do chicken tenders, pop corn chicken, nuggets, etc.

Here is the link to the pin:

http://www.fitnessmagazine.com/recipes/quick-recipes/lunch/lighten-up-healthy-chicken-fingers-recipe/

What you’ll need:

12oz boneless skinless chicken breasts, cut up however you like (I did strips and popcorn)

1 slightly beaten egg

1 tablespoon honey (I was out!)

1 teaspoon of your favorite prepared mustard (I used a lot more than a teaspoon)

1/4 cup milk (optional)

2 cups finely crushed cornflakes

Dash black pepper (add any other favorite seasonings, if you like)

Favorite dipping sauce

Get all of your ingredients out and preheat oven to 450.

Put cornflakes in sturdy gallon ziplock bag and smash and crunch until cereal is to desired texture. I left a few bigger pieces in there.

In a shallow dish, combine egg, mustard,honey, milk (optional), mustard, and any seasonings. Whisk with fork until combined. I used Red Robin seasoning.

Cut up your chicken however you like it. I did strips and pop corn. I only did one chicken breast for the two of us.

Dip the chicken into the egg/mustard mix. I chose to let mine marinate for 15 minutes.

After marinating, put chicken into bag of crushed cornflakes and shake well to coat. Arrange on baking sheet (may want to spray first) without crowding the chicken.

The pin says bake at 450 for about 12 minutes but I baked mine for about 20, turning it down to 400 half way through. Bake time will depend on how big/small your chicken pieces are. Mine turned out perfectly crunchy on the outside and moist on the inside. Just cook until your biggest piece is no longer pink in the middle.

Serve with your favorite dipping sauce. Kaden likes ketchup :)

Anything my 2 year old will devour, is a winner for me. He loved it and had a second helping. Easy and tasty!

Whatever you do, don’t accidentally use FROSTED cornflakes!  Just the plain ol’ regular ones are perfect.  One chicken breast was perfect for two people plus there were leftovers which I cut up and put on my green salad the next day.

Crockpot Chicken Cordon Bleu – Easy and Delicious!

Hi there! I’m one of Amber’s friends and I am excited to be a guest blogger for her while she is out of town. I love crock pot meals because they are usually pretty fast to put together and then I can just forget about it until dinner time. :)

Here is the link from Pinterest, http://www.chef-in-training.com/2012/02/slow-cooker-chicken-cordon-bleu.html

I didn’t use as much chicken as the recipe calls for because I have a smallish family, but I am sad I didn’t because I would have liked to have had more leftovers.

For this recipe you will need the following ingredients:
6 boneless, skinless chicken breast halves
1 10.75 ounce can of cream of chicken soup
1 cup of milk
4 ounces of sliced ham
4 ounces of sliced swiss cheese
1 8 ounce package of dry stuffing mix (I used chicken flavored)
1/4 cup of melted butter (I tend to be a little Paula Deen here… I used more than that ;)
and of course, your trusty crock pot
I like to use the crock pot liners for easier clean up

The first thing you’ll do is combine the cream of chicken soup with the milk. Once you’ve mixed that up, add a thin layer of it to the bottom of the crock pot.

Next layer your chicken pieces into the crock pot. Then you’ll layer the ham and on top of that the cheese. I cut my chicken breast halves in half and also cut up the ham because I figured it’d be easier to dish up that way.

After you’ve layered your meat and cheese, you are going to pour the rest of the soup/milk mix over your layers. You’ll want to use a spoon to lift the meat/cheese layers so that the liquid can distribute through them all.

Sprinkle the dry stuffing on top of everything and then drizzle the butter over the stuffing and put the lid on the crock pot. Cook on low heat for 4 to 6 hours or 2 to 3 hours on high heat. Bubbly goodness will be the result. :)

YUM! Mine turned out a little soupy but I think that’s because I used a little less chicken. When I make it again I will probably just use a little less milk.

And this is why I use liners… No scrubbing of baked on cheese/soup. :)

Thanks for letting me blog for you Amber!

Crocheted Baby Sandals

Since Amber is still on vacation, she gave me creative freedom to upload a blog post for her!  My name is Courtney, and I have a sad addiction to crocheting, especially small, cute baby novelties.  I have a 3 month old little girl and as soon as I came across the pattern for these sandals, I knew they had to make their appearance on Audrey’s cute little feet: http://chrisdfriend.tripod.com/christals_crochet/index.blog/1898736/peekaboo-toes-baby-sandals/.

This is very easy to follow pattern and it works up quickly; I was able to make them between naps today.  You’ll need two colors of yarn, a size G crochet hook, and a yarn needle.

The first three rounds of the instructions make the little sole of the shoe.  Audrey’s feet are a little bigger than the original pattern, so I followed the instructions for the 4.5 inch sole.  This is what you should have after the first three rounds:

The next three rounds will build the body of the sandal.  After working those rounds, you switch to your other color (exciting!) to add the finishing touches.

Instead of the button, I crocheted a little flower that I found here: http://attic24.typepad.com/weblog/teeny-tiny-flowers.html.  Attach it to the top of the sandal with a bit of spare yarn.

My little model fell asleep before I could get a picture with both sandals on, but here she is modeling the first finished sandal

What happens when you have pinterest, bobby pins, nail polish & time to kill? Yup, this….

Hi! My name is Holly and I am THUPER excited to not only be a guest blogger for Amber and pretenditsmine, but its my first blog post EVER! (Which is utterly sad, since I own a blog called makeitprettyprettyplease…haha! Ooops.) Anyhow, this was one of the first pins I saw when I joined the internet crack known as Pinterest.  http://www.shesabetty.com/2011/09/diy-neon-glitter-bobby-pins.html I mean, really…I have an absurd amount of nail polish, a neglected bulk container of bobby pins and a rare block of time when both of my boys are sleeping simultaneously. Laundry? Pfft…  Workout? HA!  Nope, I think I shall paint bobby pins with nail polish. Because priorities are very important, kids….

Supplies needed:

  • Some sort of cardboard, plastic or scrap thingamajigg that you can put the bobby pins on so the paint wont get on the bottom part.
  • Nail polish (Any color you want though sheers dont tend to show. I’d suggest trying a range of colors…you never know what you may like once you see the final product. Plus, color is hot for 2012. )
  • Clear top coat

How to do it:

Image

  1. Attach the pins to your cardboard or plastic, making sure to leave a space between each pin.  (I had the bright idea to put some next to eachother to do the same color and some to do effects. What you end up with are stuck together pins that may peel when you rip them apart. Yeah, so….dont do it.)

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     2.    Paint a thin coat on each pin (top side only) and wait maybe 10 or so minutes.

     3.    Paint another thin coat.

     4.    If you are satisfied with the color, you can add any effect polish like crackle or mattifying polish after the second coat has dried. Otherwise, skip to Step 5.

     5.    Paint  a thin but thorough coat of top coat/clear. Let them dry completely.

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     6.     Remove the pins. If there are any rough parts on the side, you can use a nail file, small scizzors, etc to remove anything sticking out. For the most part, they should come up clean.

     7.     Enjoy!

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