Raising Love

Hey there guys! I have a friend that is doing a review and giveaway of a hair/hand lotion. It is at least 70% organic and some are 100% organic. The reason I am mentioning it on my blog is because the person that makes the stuff is trying to raise money to adopt another little one.  She does not sell it she will give you this stuff for a donation! I hope you will check out the review and enter the giveaway! It is well worth your time to go and check it out!! :) Click here to enter.

Fettuccine Alfredo with Chicken*

I have cooked this one a few times and we have LOVED it each time (although paying attention to how much pepper you put in MIGHT make it better! I over did the pepper by accident LOL).  This is from the health recipe website I have been using lately. They have yet to let me down. AND... I remembered to take pictures this time!! Enjoy!!
Fettuccine Alfredo with Chicken (1 c)

SUBMITTED BY: MOPSMOM3
30 Minutes to Prepare and Cook
Ingredients
16 oz fettuccine

2 boneless, skinless chicken breasts 

10 fresh sliced mushrooms (optional)

4 Tbsp butter, divided 

2 Tbsp flour 

1 tsp dried parsley 

1/2 tsp onion powder (I used garlic power since I am allergic to onions)

1/2 tsp salt 

1/2 tsp pepper 

2 cups 2% milk 

1/2 c grated Parmesan cheese

Directions

Prepare fettuccine according to directions; toss with 2 Tbsp butter. 

Meanwhile, melt remaining butter (2 Tbsp) in large saute pan. Add chicken, cut into bite-sized pieces (10 fresh, sliced mushrooms are a nice addition, too--not included in this calorie count). Cookapproximately 10 minutes or until chicken is done. 

Stir in flour, parsley, onion powder, salt, and pepper. Add milk; stir continuously while bringing it to a boil until mixture thickens slightly. Add fettuccine and Parmesan cheese, tossing to coat.

Serve immediately. Makes approximately 10 (1 c) servings. Excellent with sides of salad, corn, and French bread!

As you can tell I did not use the right noodles but this is what I had and it turned out just right!!
Number of Servings: 10
Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 206.3

• Total Fat: 8.1 g
• Cholesterol: 47.5 mg
• Sodium: 280.8 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 0.8 g
• Protein: 16.5 g

Sweet and Sour Chicken*

Wow this one had great taste! Easy to fix and healthy!! I used about half of the soy sauce that the recipe calls for because I was afraid that it would be too salty and it was GREAT! Hubby thinks it needs a little more sauce on it but I LOVED it the way it was! One of these times I will remember to take pictures as I go! LOL

Sweet and Sour Chicken

SUBMITTED BY: HAPPYWALKER

Quick and easy and very delicious!!! 

30 Minutes to Prepare and Cook

Ingredients

1 lb. boneless and skinless chicken breast, cubed 

2 Tablespoon olive oil

1 cup chopped onion 

1 cup green bell pepper strips

1 cup red bell pepper strips

1 Tablespoon corn starch

1/4 cup Kikkoman lite soy sauce 

1 8-oz. can chunk pineapple

3 Tablespoons apple cider vinegar 

3 Tablespoons packed brown sugar 

1/2 teaspoon ground ginger 

1/2 teaspoon garlic powder

Directions

Brown the chicken cubes in oil, then place on a plate and keep warm.
Saute onion, red and green peppers until crisp tender, then add the chicken back into the pan.
Mix the cornstarch and soy sauce together and add to pan.
Add the pineapple (with juice), vinegar, brown sugar, ginger and garlic powder to pan and stir to mix well.
Bring to a full boil, then reduce heat to low and simmer for 15-20 minutes, until sauce thickens.

Serve over cooked rice.

Number of Servings: 4

Recipe submitted by SparkPeople user HAPPYWALKER.

Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.1

• Total Fat: 7.2 g
• Cholesterol: 10.3 mg
• Sodium: 738.2 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 2.2 g
• Protein: 6.7 g

St Patty adventures...

Wishing all a happy St patties day! Hope you have a safe, happy, fun day! :)  What have you all been up to? ME? What have I have done.... hummm lets see. Started out the day totally forgetting it is St Patricks day and the fear of being pinched by my hubby since I was not wear green PJs (he didn't) Then cleaning a kitchen that could be green because of lack of cleaning!;) Decided to make some cookies for my hubbys work. Rushing to make cookies and having two kids under 5 in the house makes for a 5 minute project into a 20 minute project! Made the cookies only to realize I don't have green food coloring for the frosting. That's ok I have green sprinkles I will just put that on the frosting! OH WAIT AHHHHHH I only have 1 cup of sugar instead two! Hubby asked me to buy some but NOOOOO I wanted to be ambitious girl and make them myself *sigh* I will know better next time! LOL Here is the finished project.

Here are the ones for hubbys work

 Kids decorating (there were more sprinkles on the plate than on the cookies! :)

 Their decorating! YUP that IS a bite taken out of one!

Here is the recipe from the healthy website I have been using lately. They have yet to let me down. Those are red hots on two of the cookies so you get a good idea how big they are. and to answer the question REALLY 72 cookies?!! YUP! IT really does!! Super soft and yummy!!

Sugar cookies

Ingredients

1 1/2 cups - granulated sugar 

2/3 cup - butter (or shortening - half of each is recommended)

2 whole eggs 

2 Tbsp - 2% milk (I used skim it worked just fine) 

1 tsp. - vanilla extract 

3 1/4 cups - white flour 

2 1/2 tsp - baking powder 

1/2 tsp - salt

Directions

In a large bowl, cream butter and sugar. Add eggs, extract, and milk and blend together.

In a medium bowl, mix dry ingredients with a wire wisk. Add dry ingredients to wet ingredients in large bowl.

Mix with mixer until well combined.

With hands, shape dough into a ball. Wrap with plastic wrap and refridgerate for 2-3 hours.

Preheat oven to 400 degrees F.

Lightly grease cookie sheets. Roll half or 1/3 of the dough at a time. Keep the rest in the fridge.

For crispier cookies, roll the dough thin. For soft cookies, roll dough to 1/8-1/4 inch thick.

Flour cookie cutter and cut shapes. Re-roll trimmings and reshape. Place 1/2 inch apart on the cookie sheet and bake for 8 min or until light brown. Let cool then decorate!

Makes 6 dozen (depending on the size of your cookie cutters)



Number of Servings: 72 Nutritional Info

• Servings Per Recipe: 72
• Amount Per Serving
• Calories: 51.8

• Total Fat: 1.8 g
• Cholesterol: 10.1 mg
• Sodium: 33.9 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 0.1 g
• Protein: 0.7 g

Frosting

Ingredients

2 cups icing sugar 

1/4 cup soft margarine 

1/5 cup milk 

1/2 tsp vanilla 

Food coloring to taste

Directions

1. In a large bowl cream together icing sugar and margarine until smooth
2. Gradually add milk and vanilla and mix until smooth and stiff, about 5 minutes.
3. Color with food coloring if desired.
Decorates 48 cookies.

Number of Servings: 48

Recipe submitted by SparkPeople user TIMTOO.

Number of Servings: 48

Nutritional Info

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 26.0

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 12.2 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g

Oatmeal "cookie" pancakes *

OK So there is NO way this makes 8 but it does make about 6 1/2 pancakes. The calories go up a bit but STILL WAYYY better than other pancakes! This one takes a little more time but defiantly worth it! :) Click on the title to go to the website that I got this from! 

Ingredients

1 cup Oat Milk-Vanilla (can use rice, dairy or soy)

2/3 cup rolled oats

2/3 cup Whole wheat flour 

2 Tablespoons brown sugar (leave out if you use sugary toppings) 

1 1/2 teaspoons baking powder 

1/4 teaspoon salt 

1/4 teaspoon ground cinnamon (up cinnamon if dropping brown sugar)

2 eggs, beaten

2 teaspoons canola oil 

1/4 teaspoon vanilla extract (Mexican if you can find it-better taste)

Directions

1. Heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.

2. While oats are cooking, stir together: flour, sugar, baking powder, flour and cinnamon. Make a well in the center for the liquid ingredients.

3. In a seperate bowl mix eggs,vanilla and oil. Then add to the well in the dry mixture with the oats. (oats should be soggy with excess milk-this is what you want for mixing)

4. Mix well.

5. For each pancake pour 1/4 a cup of butter onto skillet sprayed with Pam cooking spray. Cover over medium for about 4 minutes, flipping when bubbles appear.

Makes eight pancakes- Each pancake accounts for 1 serving.

Number of Servings: 8

Recipe submitted by SparkPeople user PAISANS.

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 111.6

• Total Fat: 2.7 g
• Cholesterol: 46.8 mg
• Sodium: 120.5 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 2.2 g
• Protein: 4.0 g

Garlic Chicken *

This a SUPER yummy! SO easy it should be illegal. I used corn flake crumbs instead of bread crumbs and used garlic powder instead of garlic clove LOVED IT!!

Ingredients:

1/2 cup dry bread crumbs 

1/3 cup grated Parmesan cheese 

2 tablespoons minced fresh parsley 

1/2 teaspoon salt (optional) 

1/8 teaspoon pepper 

1/4 cup milk 6 boneless, skinless chicken breast halves 

1/4 cup butter or margarine, melted 

1 garlic clove, minced

2 tablespoons lemon juice 

Paprika

Directions

1.In a large resealable plastic bag, combine the first five ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
2.Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
3.Bake, uncovered, at 350 degrees for 25-30 minutes or until the juices run clear.

Number of Servings: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 328.0

• Total Fat: 5.0 g
• Cholesterol: 141.3 mg
• Sodium: 517.2 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 0.6 g
• Protein: 58.6 g