Fab Find Friday!

I know that I have done a few posts today but it is a work weekend for me and I doubt I will get much posting done! Another blog I follow does a "Fab Finds" so I thought it would be fun to list some of the finds that I made (and am enjoying ) this week!

If you are a granola lover~this is great! This fab find was found at Costco!

I am a snacker~I would rather eat snacks all day long than 3 square meals a day....this is a great little snack (or light lunch)....pair with the Laughing Cow cheese wedge and it is yummy!

I was really hungry for Arugula this week (not sure why) but I found this and it makes a great little Caprese Salad for lunch....drizzle w/ balsamic vinegar and voila! instant lunch!

I LOVE cookbooks....this was in the bargain bin at Barnes and Noble.....can't wait to try some of the recipes!

These little egg cup planters are a reminder of spring and the warmth that will soon follow~again, I found these in the $1 bins at Target and they are planted with Zinnias, Dwarf Sunflowers and Daisies.....I can't wait until they start to bloom!

Have a GREAT weekend....don't blow away in all the wind!

Chocolate Drizzled Coconut Cookie Caramel Corn!

This recipe came from "Cookies and Cups", I had to adapt it slightly to meet the need of what I had on hand.....OH MY WORD~if you like chocolate, coconut, cookies and popcorn...well then, this is the recipe for you!!

Start by popping your popcorn and taking out the unpopped kernels.......I place a cooling rack over a bowl and dump the bag out.....the unpopped kernels fall right through....

Next, toast your coconut~

Dice up your cookies~either Girls Scout Samoas or Keebler Coconut Dreams~

End result:

2 Bags Light Microwave Popcorn, popped

1 Pkg. Samoas or Coconut Dream Cookies

2 Cups Flaked Coconut

1 Cup Brown Sugar

1/4 C. Light Corn Syrup

1 Stick Butter

1 Tsp. Vanilla

1/2 tsp. Baking Soda

1/2 - 3/4 C. Dark Chocolate Candy Coating Wafers

DIRECTIONS: Heat oven to 300 degrees. Place popped popcorn in a large bowl. Set aside. In a medium skillet, toast your coconut over medium-low heat~approx. 10-15 minutes. Watch carefully because once it starts to toast, it will toast quickly. Remove from heat and set aside. Dice up cookies. In small saucepan combine butter, sugar and corn syrup. Cook and stir constantly, bring to a boil. Once at boiling stage, turn heat to medium-low and cook for 5 minutes WITHOUT stirring. Remove from heat and whisk in baking soda and vanilla (yes, it is supposed to look foamy). Pour over popcorn. Stir until popcorn is coated. Place popcorn into a large baking dish and sprinkle with toasted coconut. Bake for 30 minutes (stirring after 15 minutes). Remove from oven and dump out onto wax paper. Top with diced cookies. Melt chocolate in microwave safe bowl for 1 minute. Stir and then melt in 30 second intervals until fully melted. Drizzle over popcorn. Allow to cool and break into pieces. Store in airtight container.

Happy Eating!

60th Birthday Celebration!

My dad turned 60 yesterday....remember when you thought 60 was old, and then you get old and realize that 60 really isn't so bad......we had a nice little birthday celebration with Mom & Dad at our house!! The menu was ~ Maple Garlic Pork Tenderloin, Balsamic Roasted Red Potatoes and Lima Beans!! (Of course followed by cake and ice cream ~ store bought, not homemade).
Here is what you will need for the pork tenderloin:

Maple Garlic Marinated Pork Tenderloin
2 Tbsp. Dijon Mustard
1 Tsp. vegetable oil
3 Cloves Garlic
1 Cup Maple Syrup
1 1/2 - 2 lbs. Pork Tenderloin
DIRECTIONS: Combine mustard, oil, garlic and syrup. Place pork in a large, resealable plastic bag or a shallow baking dish and coat thoroughly with marinade. Cover and chill in refrig. for at least 8 hours. (I prepped mine the night before and let set in the fridge. overnight). Preheat grill for a medium to low heat. Grill tenderloin over low heat for 45 minutes - 1 hour, turning every 15/20 minutes. NOTE: Do not grill over high heat because the marinade will burn.

Balsamic Roasted Potatoes:

2 Tbsp. Olive Oil
2 lbs. red potatoes, quartered
1 Tbsp. Finely chopped green onion
4 Cloves of garlic, minced
1 tsp. thyme
1 tsp. rosemary
1/8 tsp. nutmeg
1/4 C. balsamic vinegar
Salt/Pepper to taste
DIRECTIONS: In large skillet heat oil over medium-high heat. Add potatoes, onion and garlic. Toss to combine. Add thyme, rosemary and nutmeg. Cook and stir 3-5 minutes or until potatoes are hot. Transfer to a 15x10x1 baking pan coated with cooking spray. Bake at 400 degrees for 40 minutes or until potatoes are golden and almost tender. (Stir a few times during this step). Next, add vinegar, salt and pepper, stir well and cook an additional 8 minutes.
Here is the birthday boy with his helpers:

Happy Birthday, Dad!!

Oh This Dog......

This is Rosies new past time.....

She is quite proud....

Need I say more?

Enjoy your day!

Pierogie and Chicken Skillet

This is one of those~What am I going to make for dinner because I forgot to thaw something out~kind of meals! My family loved it and I loved the quickness of it!!
Here is what you will need:

1 lb. Grilled, Boneless, Skinless Chicken Breast - you could grill your own, I bought these for the easy factor.
1 lb. pierogies
2 Jars of Chicken Gravy
1 Bag frozen Broccoli - I used fresh because it is our preference.
1 Small can Durkee French Fried Onions
DIRECTIONS: Place everything in a large skillet with 1/2 Cup chicken broth or water. Cover and simmer on low-medium for about 10 minutes or until pierogies are finished and chicken is heated thru. Serve hot with dinner rolls!!

NOTE: I thawed the chicken out before cooking...it helped with the dish cooking faster.

Happy Eating!!

Meatless Monday....Stuffed Baby Eggplants!

I know, right....these baby eggplants are cute aren't they? They are pretty tasty too!

Waiting to be stuffed:

Cooking the stuffing ingredients:

Stuffed and waiting to be baked:

Sorry for the dark picture....like I have stated previously, I think I need a new camera!

Stuffed Baby Eggplant

8 Baby Eggplants

2 Tbsp. Olive Oil

1/2 of a large green pepper, finely chopped

1 (14 1/2 oz) can of petite diced tomatoes, drained

1 tsp. garlic powder

1/2 C. Italian Seasoned Bread Crumbs

1 Cup Shredded, low moisture/low fat Mozzarella Cheese, divided

1 C. Spaghetti Sauce

DIRECTIONS: Preheat oven to 350 degrees. Pour 1/2 Cup spaghetti sauce into bottom of 9x13 baking dish. Cut each eggplant in 1/2 lengthwise. Scoop out and coarsely chop the pulp. In a large skillet, heat oil and add eggplant, pepper, tomatoes and garlic powder. Cook for 15 to 20 minutes or until vegetables are tender. Remove from heat and stir in bread crumbs and 1/2 C. of cheese and 1/2 C. spaghetti sauce. Cook for approx. 2-3 minutes longer or until liquid is absorbed. Spoon veggie mixture into eggplant shells. Cover with aluminum foil and bake for 1 hour. Remove foil and sprinkle with remaining 1/2 Cup cheese and bake for additional 20 minutes.

Happy Eating!

Creamy Italian Crock Pot Chicken

It has been a week since I last posted, sorry~it has been a crazy week!
This recipe was a great crock pot recipe that the whole family loved!!
Here is what you will need:

4 Boneless, Skinless Chicken Breast Halves

1 Pkg. Dry Italian Salad Dressing

1/4 C. Water

8 oz. cream cheese

10 3/4 oz. Can Cream of Chicken Soup

4 oz. can of mushrooms

DIRECTIONS: Place chicken in greased crockpot. Combine salad dressing and water. Pour over chicken. Cover and cook on low for 4-5 hours. In saucepan combine soup and cream cheese, heat over medium low heat to melt the cream cheese. Pour over chicken. Add mushrooms if desired. Cover and cook additional 1 hour on low. Serve over rice or noodles.

I served mine with steamed broccoli and rice.....

Happy Eating!!