Chicken and Broccoli

This recipe is from Betty Crocker and it is very simple and helps satisfy a Chinese food craving!


2 teaspoons canola oil                                           
1 lb boneless skinless chicken breasts, cut into 1-inch pieces                                           
1 teaspoon finely chopped ginger root  
2 cups fresh broccoli florets                                   
1 cup reduced-sodium chicken broth (from 32-oz carton)                                     
1/8 teaspoon crushed red pepper flakes
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch                                                                                           Notice the lack of veggies on Fly Boy's plate!
1 teaspoon sugar
2 medium green onions, sliced ( I omitted)
3 cups hot cooked  rice 

Brown chicken and ginger root in the canola oil. Add half of a cup of the broth and the broccoli and cook until chicken is done. In a separate bowl mix together the rest of the broth, red pepper, soy sauce, vinegar ,cornstarch and sugar. Add this mixture to the chicken and broccoli and stir until thick. Add green onions with the sauce, if desired. Serve with hot rice.

Original recipe from: Betty Crocker

Garlic & Herb Chicken with Lemon-Dill Couscous

Simplicity is the name of the game in this flavorful, elegant, and inexpensive meal.

Chicken: 

2-3 boneless, skinless chicken breasts

½ cup grated parmesan cheese

1 envelope garlic & herb salad dressing mix

Couscous:

1 box couscous

3 ¼ T. lemon juice

½ tsp. dill weed

In a large, resealable plastic bag, combine parmesan and dressing mix. Add chicken to the bag and toss to coat. Place chicken in a greased 8-in. square baking dish and bake, uncovered, at 400 degrees for 20-25 minutes.

Meanwhile, cook couscous according to package directions, omitting the oil or butter. Before covering the couscous, add lemon juice and dill. Cover and remove from heat; let stand 5 minutes. Fluff with a fork. Serve chicken atop a bed of couscous.

DIY Glitter Shoes

I love wearing flats. My favorite pair of flats were silver but after years of wear, they are no longer wearable. They are still in my closet as I don't have the heart to throw them out but they aren't going to be wore anytime soon. Last week, when I started subbing, I stopped at Target on my way home from work and picked up a brand new pair of black flats. I already had the same shoes but the ones I had were getting worn on the outside and had a few spots of them. I decided to change those flats into glitter flats and now I just love them and can't wait to wear them out!

Supplies: (plus a shoe box or something to pour the glitter over)

How to glitter your own shoes: 

1. Combine Mod Podge and glitter in empty cup. I didn't measure how much I poured in but you will want to make sure you use a lot of glitter. (Note: I only used this method for the first two coats, although it could be used for all coats)

2. Begin by painting on glitter Mod Podge mixture onto shoe. Cover all areas of shoe you want completely. Then, Allow 20-30 minutes to dry between coats. You may continue this method until your shoes are glittered to your liking.

OR

3. What I ended up doing was brushing glue onto the shoe, different sections at a time and then pouring the glitter over the shoe until the shoe was completely covered and full of glitter.

4. Once dry, cover shoe in final layer of Mod Podge to seal.

Note: If doing this again, I would recommend taping the bottom of the shoe and filling the inside of the shoe so that it doesn't get covered in glitter. There will be glitter everywhere when doing this project!

**I am slightly worried about tracking glitter everywhere and have even gone outside and stomped around to try and lose as much glitter as possible before wearing them out in public. To my surprise, I have hardly lost any glitter when "stomping" around so I guess only time will tell. 

I plan on wearing my new shoes this weekend when we go and see The Vow. I'll let you know how much glitter I lose along the way :)

Chicken Artichoke Lasagna

I saw this recipe on Pinterest and since the husband and I are both lovers of lasagna, I wanted to give it a try. I changed the recipe up a bit from the original and it was a hit at our house. 

 2 cups cooked chicken, shredded
1 green bell pepper, chopped
1/2 medium onion, chopped
1 can diced tomatoes, drained
1 can artichoke hearts, drained & chopped
12 oz. fat free cream cheese, softened
3/4 cup milk
2 cups montery jack cheese, shredded (divided)
2 tsp. dried basil
salt & pepper, to taste
12 lasagna noodles, cooked according to package directions
dried basil

1.  Heat oven to 350 degrees. In medium saucepan, saute green peppers and onion until tender. In medium bowl, combine shredded chicken, peppers & onion mixture, tomatoes, artichoke hearts, and 1 cup of the montery jack cheese. Salt & pepper to taste.

2. In small bowl, combine cream cheese, milk and basil. Beat with whisk until combined and smooth. Add 3/4 of to chicken mixture.

3. Pour remaining 1/4 of cream cheese and milk into bottom of 9 by 13 pan. Top with 3 lasagna noodles. Cover with 1/3 of chicken mixture and then top with noodles. Repeat two more times, ending with noodles. Top with remaining montery jack cheese and sprinkle with basil.

4. Cover and bake for 30-35 minutes until heated through. Cut and serve.

Recipe adapted from allrecipes.com

Poke Cake

Of all possible desserts, my husband prefers this cold cake for his birthday cake more years than not. The light texture of the moist cake is refreshing and versatile with any number of combinations.

1 box cake mix (white or yellow cake mix work well) + corresponding ingredients 

1 small box Jell-O (preferred flavor)

1 cup boiling water

½ cup cold water

1 large box pudding mix (preferred flavor)

3 cups milk

1 small tub Cool Whip

Prepare cake per package directions. Let cool completely. Use a fork to poke holes all over the surface of the cake. In a small bowl, whisk together 1 cup boiling water with Jell-O until gelatin dissolves. Whisk in ½ cup water. Pour Jell-O mixture over cake, covering completely. Refrigerate at least 3 hours.

Prepare pudding with three cups of milk. Refrigerate at least 5 minutes to allow to set up. Spread pudding over the top of cake. Refrigerate at least an hour. Spread Cool Whip over pudding layer. Refrigerate until ready to serve.

A few great flavor combinations: Raspberry Jell-O with chocolate pudding; Strawberry Jell-O with banana pudding; Berry Jell-O with funfetti cake and vanilla pudding 

Red Velvet Cookies

Just in time for Valentine's Day on Tuesday! 

 1 box Red Velvet cake mix
1 cup flour
2 sticks softened butter
1 egg
2 cups white chocolate chips

1. Preheat oven to 350 degrees. 

2. In a mixing bowl, beat butter until soft and creamy. Slowly mix in cake mix and flour until mixed. Stir in egg and mix until together. Mix in chocolate chips. 

3. Form dough into tablespoon balls and place on greased baking sheet. Bake 8 to 10 minutes. Transfer to rack and cool. 

Recipe from WhipperBerryDish 

Orzo Pork Stir-Fry

1/4 cup soy sauce 
1 tablespoon cornstarch
2 teaspoons sugar 
2 tablespoons rice vinegar 
1 cup chicken broth 
3 boneless pork chops, cut into thin strips
20 baby carrots, sliced 
1 green bell pepper, sliced 
2 green onions, chopped 
Salt & Pepper, to taste 
Orzo, cooked according to package directions


1. In bowl, combine soy sauce, cornstarch, sugar, vinegar and broth. Add to large skillet along with pork. Allow to marinate for 15 minutes. 

2. Heat skillet to medium and cook pork until no longer pink. Add carrots, green pepper and green onions and cook until veggies are tender. 

3. Serve pork stir-fry over orzo.