More Kid Crafts!

Footprint Butterflies

The antenna balls are their fingerprints! 

Artists at work with the extra paint

Handprint fish 

These were later mounted on a giant fish bowl which was also painted by the kiddos.

Chicken Alouette

I literally just finished eating this and I need to post the recipe ASAP. It was AMAZING!!!!!

I had some reduced-fat crescent rolls in the refrigerator that needed to be eaten. And I had a coupon for any Alouette spreadable cheese. Combine the two with a chicken breast and you have Chicken Alouette.

Here's what you need:

(this is for two people)

One package of crescent roll dough

One chicken breast, cut in half

Any flavor of Alouette Spreadable Cheese (I used Spinach Artichoke)

Salt and Pepper

1 Egg White

Splash of Water

Spread the dough out on a flat surface covered in flour. Cut into four squares, and then cut one of the squares in half.  Place a generous spoonful or two of your Alouette cheese on top of two squares of dough. Sprinkle your chicken breast halves with salt and pepper, and place on top of the cheese. Top the chicken with the half squares of dough, and roll the lower dough up, surrounding the chicken breast. With the extra dough, use your creativity and make fun shapes to top your chicken. I did a braid on one and made the other look like a football. Mix together the egg white and water, and brush over the crescent covered chicken. Bake on 400 for 20 minutes. Serve with a veggie, like asparagus.

I started with just half, but it was so yummy I can back to finish the rest! 

** You can roll the dough in order to thin it, therefor being able to make more chicken breasts without having to buy more dough. I wanted mine to be extra crescent roll-y. 

Quinoa and Chicken Mexican Style

After a great work out at Meyer Fitness, I decided to cook something healthy tonight! My mom inspired me, and I purchased some quinoa. Not knowing how to cook this, or what goes well with it, I decided to wing it. For those of you who don't know how to cook quinoa it's very similar to cooking rice. Two parts liquid to one part quinoa.

You will need:

Grilled chicken strips

Quinoa (cooked)

black beans

tomato, diced

splash of lime juice

sprinkle of mexican cheese

diced green chili peppers

avocado

Mix first seven ingredients together, top with avocado, and enjoy!!!!!!

**THE INSPIRATION:  Last night for Mother's day, my mom made the best dinner ever!! I realize that I should have been cooking, but she is the bomb dot com when it comes to the kitchen. She made grilled chicken tenderloins (we love to marinate in caesar dressing), cucumber greek salad, and sautéed quinoa with some yummy veggies. It was AMAZING!  

Here is our yummy Mother's Day Dinner!

I think she incorporated chopped green peppers, chopped carrots, chopped shallots, and baked almond slices in the quinoa.  

The cucumber salad was diced cucumber, chopped black olives, halved cherry tomatoes, diced onion, feta, garlic salt, oregano, red wine vinegar, and olive oil. SOO GOOD! (But I didn't eat the onions)

Ranch Oyster Crackers

I was in the mood for something salty, so I decided on one of my favorite snacks! I haven't eaten these in forever. This will be a great munchy while at Winefest this weekend for my birthday celebration!

You will need:

5 cups oyster crackers

1 packet (1 oz) ranch seasoning

1/4 cup vegetable oil

1/2 tsp dried dill weed

1/4 tsp garlic powder (optional)

1/4 tsp lemon pepper (optional)

Preheat oven to 250 degrees. Combine ranch seasoning, dill weed, vegetable oil, garlic powder, and lemon pepper in the large bowl. Stir in the oyster crackers. Try to make sure that the crackers are completely covered by the mixture. Spread the crackers on a baking dish and bake for 10 minutes, stir, and continue for an additional 5 to 10 minutes. Remove from oven and allow to cool for about 10 minutes before serving. Enjoy!!

**Store in an air tight container.