... okay, I enjoyed these treats a little, too. Luckily my weight, although it bounces a little from day to day due to the usual "female-water-weight-issues," has stayed down. I feel more fit than I have in a long time! And to be even more fair to myself, I think I made these two recipes over the span of three weeks, so it definitely wasn't like I was sitting and overindulging constantly.
All right, there is my reasoning. Now enjoy these little tasties I found off of, *what else*, Pinterest. OH, and I am proud to announce, as of this week, I pinned my 1,000th pin! ... I think it might be time for an intervention. Or maybe a PINtervention! (oh, that was CLEVER!)
#69: Chicken and Spinach Pasta Bake (as found on www.savingmoneylivinglife.com)
Stephen and I were tired of spending money going out for food. So we decided to pull on our big-kid pants, and make dinner ourselves. After sitting for an hour, debating about each of the dinner pins on my recipe board, we finally settled on this, and it did NOT disappoint. This recipe does make quite a bit of food, so be forewarned- DO NOT eat as much Italian bread as I did prior to eating this dish, because you will be too full to enjoy it. Luckily, Stephen and Amy told me it was delish, and that's all the validation I need.
Ingredients:
8 oz uncooked rigatoni (which was like half a box)
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Directions:
1. Prepare rigatoni according to package directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
- P.S. make your future husband chop the onion like I did. Other wise, it'll sting your eyes (I guess I'm going to have to go without onion on those nights Stephen isn't home...)
2. Drain chopped spinach well, pressing between paper towels (or dish towel... like I had to. Eww) Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
That's it! It was awesome... and of course, I DIDN'T take a picture. However, mine looked JUST like the photo from the website, so I will use her's.
 |
| Bubbly, cheesy goodness. Yum. |
#70: Orange Creamsicle Cookies (as found on www.the-girl-who-ate-everything.com... she is quickly becoming one of my favorites!)
Momma Midge needed cookies for the ward- I came to the rescue. With these. AND THEY ARE AWESOME. I have to admit, a big reason I agreed to help was because I am on a diet and I miss baking, A LOT. Of course I jumped at the chance to put the old apron on and stick my fingers in over 2 cups of creamy, delicious butter.
But seriously, make these. Before the summer is over. And share them with everyone you know.
Ingredients (this is a DOUBLED recipe, since I knew I had to make A LOT of cookies, and I think it made at least 96 cookies, no fooling):
5 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups (4 sticks) butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
The zest of 3 large oranges
4 cups white chocolate chips
Directions:
1. Preheat oven to 375 degrees.
2. In a bowl, combine the flour, baking soda, and salt; set aside. In another bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth.
3. Gradually add the flour mixture until combined. Stir in the orange zest and white chocolate chips.
4. Drop rounded tablespoons of batter onto ungreased cookie sheets. Make sure to not flatten the cookies, it will make them dry! Bake 11 minutes or until golden brown around the edges. The cookies will be plump. Cool for several minutes on cookie sheets. Store in an airtight container.
And again, forgot to take a picture. So... here you go!
No comments:
Post a Comment