QuitMeter Counter courtesy of www.quitmeter.com.

Tuesday, January 8, 2008

Our Fabulous Day!

So the Kids finally went back to preschool today. AHHH! 5 Full Hours of sewing time to myself. 2 hours of which I spent looking for a lost bobbin, but oh well. 5 nice quiet hours of peaceful bliss. Then the kids get home and Auntie comes over with Jolie. We had plans to sit out in the driveway and paint but it was raining. So we painted on the back porch...that leaked.

Needless to say, ben was of course the first one that lost interest and wanted to run inside with paint all over him and touch the walls...before I got my camera...so he is not in the pictures. And here are the masterpieces! They are painted on 8X10 Canvases.

And here was dinner last night. Hubby's with Chicken and Mine with Shrimp. Everyone loved it. The noodles are actually supposed to be tossed with the pesto sauce but it was so strong when I made it that I didn't want to go overboard since I already marinated the meat in it. But next time I will definitely add the pesto sauce to the noodles.
Asian Pesto Noodles w/ Chicken and Shrimp

And for those who want the recipe for the pesto sauce:

3 cups fresh mint leaves

3 cups fresh basil leaves

3 cups fresh cilantro leaves

3/4 peanut oil

3 tbsp sugar

2 to 3 tbsp lime juice

5 cloves garlic, chopped

2 tsp fish sauce or 1 tsp salt

1 serrano pepper, finely chopped

Recipe calls for soba noodles but I used whole wheat spaghetti noodles.

1. Marinate meat in 3/4 cup pesto.

2. Cook noodles.

3. If using shrimp, put on skewers. Broil about 3 minutes on each side

4. To serve, toss noodles with remaining pesto sauce. Serve with Shrimp skewers.

Ahhh! Tonite's dinner.

Chicken Pomodoro!

Sevings: 4

Prepartion Time: 30 minutes

4 portions spaghetti

2 egg whites

4 tsp Mrs. Dash Tomato Basil Garlic Seasoning

1/4 cup reduced-fat parmesean cheese, grated

4 portions chicken breast (1 lb)

2 tbsp olive oil

3 tomatoes, diced (or 1 15-oz can)

1 green bell pepper

1 yellow bell pepper

3/4 tsp Italian seasoning

4 Tbsp red wine (or chicken broth)

1. perpare spaghetti

2. lightly beat eggs. In a pie plate, mix Mrs Dash seasoning and parmesean.

3. Dip Chicken in egg whites, then into the seasoned parmesean, coating both sides.

4. Heat olive oil over medium heat. PLace chicken breasts in skillet. cover and cook aprox 6 minutes on each side. Transfer to plate and cover with foil to keep warm.

5. Add tomatoes and peppers to skillet and saute over medium heat until peppers begin to soften. Add Italian seasoning and wine, cont to cook for 2 minutes.

6. Add pasta to the skillet and mix gently.

7. Slice chicken and place on top of pasta mixture.

Zesty Italian Chicken

This was dinner one day last week and was super good. If my 2 yr old son ate all his, you know you'll like it. So try it tonight!

Servings: 2

Preparation Time: 50 minutes

2 portions chicken breast (about 1/2 lb)
1/4 cup fat free italian dressing
2 portions fettuccine (about 4 oz uncooked)
1 cup low fat pasta sauce
2 cups baby spinach leaves
2 tbsp reduced fat parmesean cheese, grated

1. marinate chicken in italian dressing for at least 3o minutes.
2. preheat grill to high. Prepare fettuccine.
3. Grill chicken and cook for about 6 minutes on each side.
4. In small saucepan, warm pasta sauce over medium heat.
5. divide spinach leaves between two separate plates. Layer portions of warm fettuccine and grilled chicken breasts over spinach leaves.
6. Top with pasta sauce and parmesean cheese, serve and enjoy!

Note: I absolutely do not like italian dressing or any dressing other than ranch and this was by far delicious.

And a few cute pics I took before bed.

Sweet Dreams my babies!

No comments: