Well it seems that time has flown by these last few months and "the day" is fast approaching! I am excited, anxious, and nervous. I want everything to be perfect, this day is something every girl looks forward to! I try to actually keep myself busy with things because if I sit down and actually ponder on all that is happening I start to cry! I should probably get my crying out now instead of the day of ;)
Yesterday I went to try on my dress, needless to say I might have over-eaten over the holidays ;). All of the measuring we did before Thanksgiving had to be let back out...sigh. But that was an easy fix, she just let it all back out and we started over...I can breathe! She still has my dress..she is fixing all of the taking-up parts and working on the hem and bustle. She plans to have it ready to try on again Tuesday! I think once my dress is complete it will start to sink in, but with it not finished I feel like the day is not here yet..ha
There are lots of things to be done this week, but I'm just going to take one thing at a time! I know that everything will be fine but still, in the back of my mind, it will worry me until it is done.
Monday, January 3, 2011
Sunday, January 2, 2011
Sticky #13 Cream Cheese Chicken with Broccoli
Cream Cheese Chicken with Broccoli
Makes 10-12 servings
Ingredients:
4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onions
1 can (10.75 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart crock-pot slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to crock-pot slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
Notes: Of course with any crock-pot dish NEVER stir during the cooking process unless the recipe states so. Taking the lid off to stir causes the slow cooker to lose a significant amount of heat.
I used frozen California blend vegetables instead of broccoli florets. Since I did not have dry sherry I made my own. I used 1 teaspoon of vanilla extract and 3-4 Tablespoons of Apple Juice, came out great!
Makes 10-12 servings
Ingredients:
4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onions
1 can (10.75 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart crock-pot slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to crock-pot slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
Notes: Of course with any crock-pot dish NEVER stir during the cooking process unless the recipe states so. Taking the lid off to stir causes the slow cooker to lose a significant amount of heat.
I used frozen California blend vegetables instead of broccoli florets. Since I did not have dry sherry I made my own. I used 1 teaspoon of vanilla extract and 3-4 Tablespoons of Apple Juice, came out great!
Wednesday, December 29, 2010
Sticky # 12 Tater Tot Casserole
Tater Tot Casserole from Fix-it and Forget It
Ingredients:
32 oz. bag of frozen tater tots
1 lb. ground beef, browned and drained
1/2 tsp. salt
1/4 tsp. pepper
2 14.5 oz. cans green beans, drained
1 10.75 oz.can cream mushroom soup
1 TBSP dried onions
1/4 cup milk
1. Line slow cooker with frozen tater tots
2. Combine remaining ingredients in separate bowl. Pour over potatoes.
3. Cover. Cook on high 3 hours.
Enjoy!
Ingredients:
32 oz. bag of frozen tater tots
1 lb. ground beef, browned and drained
1/2 tsp. salt
1/4 tsp. pepper
2 14.5 oz. cans green beans, drained
1 10.75 oz.can cream mushroom soup
1 TBSP dried onions
1/4 cup milk
1. Line slow cooker with frozen tater tots
2. Combine remaining ingredients in separate bowl. Pour over potatoes.
3. Cover. Cook on high 3 hours.
Enjoy!
Saturday, December 11, 2010
Sticky #11 Vegetable-Stuffed Jumbo Shells
From: Betty Crocker's Passion For Pasta Cookbook
Prep: 25 min; Bake: 12 min; 4 Servings
Ingredients:
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.
Enjoy!
Prep: 25 min; Bake: 12 min; 4 Servings
Ingredients:
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.
Enjoy!
Wednesday, December 1, 2010
Sticky #10 Lasagna Roll-Ups
Lasagna Roll-Ups
Prep: 30 min; Bake 30 min; 8 servings
Ingredients:
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. Cook and drain noodles as directed on package.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. Cover and bake about 30 minutes or until hot. Serve with Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!
Prep: 30 min; Bake 30 min; 8 servings
Ingredients:
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. Cook and drain noodles as directed on package.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. Cover and bake about 30 minutes or until hot. Serve with Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!
Saturday, October 23, 2010
Sticky #9 Herb Goat Cheese Stuffed Chicken
This is the recipe for the Herb Goat Cheese Stuffed Chicken w/Angel Hair Pasta.
3 oz herb goat cheese
7 sundried tomatoes packed in oil, chopped
6 boneless, skinless chicken breasts
2 cups whole milk
1 tsp garlic salt
6 tsp cornstarch
1 TBSP canola oil
2 TBSP snipped chives
3/4 lb angel hair pasta, cooked according to package
1. Heat oven to 350 degrees.
2. In a small bowl, blend goat cheese and 2 tablespoons of the chopped tomatoes. Place chicken breast on a cutting board. Make a slit about 2 inches long and 1 1/2 inches deep in the thickest part, forming a pocket. Fill each breast with about 1 TBSP of the goat cheese mixture.
3. In a large oven-proof stainless skillet, heat oil over medium-heat. Place chicken, skinned-side down, in a skillet and cook for 4 minutes. Turn chicken and transfer to oven. Bake at 350 for 20-25 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Remove chicken to a serving platter and keep warm.
4. Combine milk, garlic salt, cornstarch and remaining 3 TBSP chopped tomatoes. Whisk in the skillet and cook over medium heat for 3 minutes, until thickened, scraping up any browned bits from the bottom of the pan. Stir in the chives.
5. Serve the chicken with the sauce and angel hair pasta. Accompany with green beans, if desired.
Per serving: 497 calories; 12g fat; 46g protein; 50g carbs; 3g fiber; 366mg sodium; 97mg cholesterol
ENJOY!!!
3 oz herb goat cheese
7 sundried tomatoes packed in oil, chopped
6 boneless, skinless chicken breasts
2 cups whole milk
1 tsp garlic salt
6 tsp cornstarch
1 TBSP canola oil
2 TBSP snipped chives
3/4 lb angel hair pasta, cooked according to package
1. Heat oven to 350 degrees.
2. In a small bowl, blend goat cheese and 2 tablespoons of the chopped tomatoes. Place chicken breast on a cutting board. Make a slit about 2 inches long and 1 1/2 inches deep in the thickest part, forming a pocket. Fill each breast with about 1 TBSP of the goat cheese mixture.
3. In a large oven-proof stainless skillet, heat oil over medium-heat. Place chicken, skinned-side down, in a skillet and cook for 4 minutes. Turn chicken and transfer to oven. Bake at 350 for 20-25 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Remove chicken to a serving platter and keep warm.
4. Combine milk, garlic salt, cornstarch and remaining 3 TBSP chopped tomatoes. Whisk in the skillet and cook over medium heat for 3 minutes, until thickened, scraping up any browned bits from the bottom of the pan. Stir in the chives.
5. Serve the chicken with the sauce and angel hair pasta. Accompany with green beans, if desired.
Per serving: 497 calories; 12g fat; 46g protein; 50g carbs; 3g fiber; 366mg sodium; 97mg cholesterol
ENJOY!!!
Tuesday, September 21, 2010
Sticky #8 Where to Begin
Well, it seems that I have not blogged in a while. Reason being I have been SUPER busy!! I will just jump right in on what has been going on..
I have started my own business with Premier Designs Jewelry last month. It has been great so far! It is a wonderful business with a great opportunity! I love it! It can be a little overwhelming at times, but I am not sure if that is because of everything else I have going on as well. Needless to say, it has been a great so far!! Brandon has been wonderful in supporting me with this adventure!
On to the wedding plans...
Whoever said that planning a wedding is fun, must have been in a fairytale. I will say that it has been a bit stressful at times and a little overwhelming, with a side of fun. I did so many things early on that I didn't do anything for awhile this summer and now I feel like the "crunch" has set in. Trying to line up the little details is the hardest part and if I had tons of money I could see paying someone to do it all for me. I am just sooo ready for it to be here!!
I am ALSO doing school this semester, along with everything else. It has been okay so far. They are all online which helps me have a more flexible day schedule.
I have cooked a lot of new recipes over the past couple of weeks and I believe they all were a hit. I will try to post them as soon as I can. Most of them are crockpot recipes, which is my favorite way to cook! :)
I have started my own business with Premier Designs Jewelry last month. It has been great so far! It is a wonderful business with a great opportunity! I love it! It can be a little overwhelming at times, but I am not sure if that is because of everything else I have going on as well. Needless to say, it has been a great so far!! Brandon has been wonderful in supporting me with this adventure!
On to the wedding plans...
Whoever said that planning a wedding is fun, must have been in a fairytale. I will say that it has been a bit stressful at times and a little overwhelming, with a side of fun. I did so many things early on that I didn't do anything for awhile this summer and now I feel like the "crunch" has set in. Trying to line up the little details is the hardest part and if I had tons of money I could see paying someone to do it all for me. I am just sooo ready for it to be here!!
I am ALSO doing school this semester, along with everything else. It has been okay so far. They are all online which helps me have a more flexible day schedule.
I have cooked a lot of new recipes over the past couple of weeks and I believe they all were a hit. I will try to post them as soon as I can. Most of them are crockpot recipes, which is my favorite way to cook! :)
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