Monday, April 30, 2012

Photo a Day Challenge ~ May

Come join the fun, it's time for another month of photo a day challenge!  If you missed my post about this last month, you can catch up HERE.  Excited to see what photos you capture for May!  Cheers!

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Thursday, April 26, 2012

Chicken, Artichoke & Spinach Alfredo

Good Morning!

This tasty pasta dish is super easy and ready in less than 30 minutes,  making it a perfect weeknight meal that is now a favorite at our house.  I love the fresh spinach and hints of sun dried tomatoes.  Bon Appetit!

Chicken, Artichoke & Spinach Alfredo
serves: 4

1 (14-oz.) container of light Alfredo sauce
2 cups shredded rotisserie chicken
3/4 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, chopped
1/3 cup sun-dried tomatoes
3 cups lightly packed baby spinach leaves, coarsely chopped
6 oz cooked pasta of your choice (I used linguine, but whole grain spaghetti would be good too)
Shredded Parmesan cheese

Bring Alfredo sauce, chicken, broth, artichoke hearts and tomatoes to a boil in a medium saucepan.  Reduce heat and simmer, covered, for 5-8 minutes.

Add spinach to sauce, stir and cook for 1 minute. 

Cook pasta according to package directions; drain well and toss with sauce. (I like to cook my pasta while my sauce is simmering so when I add my spinach it doesn't get too wilted)  Garnish with fresh shredded Parmesan cheese.
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Thursday, April 19, 2012

Smells Like Spring

Have you ever experienced that soothing smell when walking into a Williams-Sonoma store?  Well, here it is...this fun and simple recipe is just like the fresh spring scents simmering at Williams-Sonoma!

 Fill a small stockpot with 2/3 full of water, 1 lemon sliced,  and a few sprigs of rosemary.

 Then add 1-2 teaspoons of vanilla

 Simmer all day, adding water as needed.  Enjoy!

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Thursday, April 12, 2012

crushcakes & cafe

Lately, we've been lucky enough to spend some time in lovely Santa Barbara/Carpinteria/Montecito and have taken advantage of all the fabulous eats and drinks they have to offer.  We have a few favorite places that are a must visit on every trip, crushcakes & cafe (in Carpinteria) being one of them...

cupcakes, lattes and delicious breakfast served all day!

We love the relaxed vibe and amazing treats, be sure to check them out if you are ever in the 
Santa Barbara area!  Cheers! 

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Thursday, April 5, 2012

Fleur de Lys Tea Light Holders

Good Morning Friends!

Just wanted to share these great tea light holders I found in the dollar bins at Target.  I usually try to not look in that section so I don't have to deal with the temptation of buying stuff I really don't need, but somehow Target ALWAYS makes me buy things that aren't on the household list...that's what makes Target so fun, right!  I'm loving the detailed  fleur de lys design on these, very similar to the juice glasses that I'm obsessed with at Cost Plus ~ World Market and Anthropologie.

I think they are perfect for spring decor, outdoor dinner parties or even filled with flowers. 

Hurry over to your local Target to snatch up a few of these, they are only $2.50 for a set of 3!  
Happy Shopping!

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Tuesday, April 3, 2012

Chicken Enchilada Soup

I couldn't wait to try this crock pot recipe I found on Pinterest, my go-to these days for cooking inspiration.   To be real honest, I've really only cooked one meal with our crock pot, sad I know (please feel free to send me any tasty recipes you might like to share), so that's why I was so excited to venture out and make this amazing soup.  It's very easy to prepare, extremely healthy and full of delicious authentic flavor.  Enjoy! 

Chicken Enchilada Soup
adapted from:  Skinny Taste

2 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste for a lil more heat)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes (I used tomatoes in garlic & olive oil)
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional) 

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crock pot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with  sour cream, cheese, scallions and cilantro. You can also top with avocado, fresh lime juice and crushed tortilla chips.

{Freezer friendly, whether you want to make your meals ahead to freeze for the month, or save your leftovers for lunch. To reheat you can microwave or reheat over the stove.}

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