baked oregano chicken

*low fat * low cholesterol * low calorie recipe

Prep: 10 min.
Bake: 25 min.
Serves: 4

4 boneless, skinless, chicken breast halves (about 1 1/4 lbs.)
1/4 c. dry bread crumbs
2 T. Parmesan cheese, grated
1/4 t. oregano
1/8 t. garlic salt
1/8 t. pepper
1/4 c. Dijon mustard

1. Heat oven to 425*. Spray 9x9 (or 9x13 pan if you chicken breasts are large) with cooking spray. Remove fat from chicken.

2. Mix bread crumbs, Parmesan, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture. Place in pan.

3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest part are cut.

**I'm NOT normally a big "mustard fan" but I really like this recipe; the mustard isn't overpowering because it works with all the other ingredients.

lemon poppyseed muffins

from "Taste of Home's" Simple & Delicious Magazine

I love this quick, homemade muffin recipe. It comes together quickly and makes the house smell all lemony fresh!

2 c. bisquick
1 (3.4 oz.) pkg instant lemon pudding mix
1/8-1/4 c. poppy seeds (if you use 1/4 c. poppyseeds its about a 1/2 of a large jar of poppyseeds, or 1 full small jar)
1/4 t. lemon peel, grated
2 eggs
1 c. milk
1/4 c. vegetable oil
3/4 c. confectioner's sugar
1 T. lemon juice

1. In a large bowl, combine the bisquick, pudding mix, poppy seeds, and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill paper-lined muffin cups 2/3 full.

2. Bake @ 375* for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

OPTIONAL- (I've made them with and without this and actually prefer then WITHOUT. Each to his own.)
3. In a small bowl, combine the confectioner's sugar & lemon juice; drizzle over muffins.

**Yield: 12 muffins

Thanksgiving Advent ideas galore!

I just clicked over and saw this AWESOME idea page for Thanksgiving.

We all know or have heard of a Christmas advent calendar, but how 'bout one for Thanksgiving? Great idea. Click over here to check out the CUTENESS on The Polka Dot Chair blog. This may be a new favorite craft blog. There are a TON of great links to other blogs too.


**Note: I personally probably won't get the advent calendar done this year, but there are a lot of other great ideas on her post- gratitude quotes, Thanksgiving craft ideas, a "gratitude project a day" for your family, etc.

**One more note- this lady is a bit EXCESSIVELY creative. It's totally gorgeous! Just looking at her things makes me oohh, and ahh...and get a headache. :) So much creativity.
Maybe in another life... My creative flair is MUCH more simple, and minimalistic, that's all. Each to his own.

new dress & new do

Alivia is all ready for church in her new dress she picked out herself. It's a bit "louder" than I'd normally pick, but it's bold and vibrant JUST LIKE HER!

I like looking at this blog for ideas for Alivia's hair.
Alivia likes her hair long, but wants it up and out of her way.
This is my version of the hairstyle here.

I did the french (dutch, aka inside out) braid 3/4 of the way across the front, and then starting another french braid from the other side with the remaining hair. I added in the existing french braid to bring it all together. Wha la!

it's coming along

Our house is wonderful, but we have a lot of projects we've completed and have yet to complete. That's the fun in "the money pit".
=)

The time has come to replace our dilapidated, and worsening garage door.

I'd say it's a HUGE improvement! We LOVE it! It goes with the rest of the house now and it's gorgeous!

baked ziti

** This meal is SO easy and yummy. I'll frequently double this recipe when I'm taking a meal to a family. I'll make 1 9x13 for them, and 2- 8x8 for us. Everyone WINS!

1 lb. ziti or penne, cooked "al dente" according to package directions
1 lb. ricotta cheese
1/4 c. romano cheese, grated (can substitute for grated parmesan; the romano adds a little zing)
2 1/4 c. tomato & basil spaghetti sauce (or any other flavor your family would like better)
1/4 t. pepper
3 c. mozzarella cheese, shredded

1. Preheat oven to 350*.

2. Cook pasta according to package directions for "al dente". This is usually about 1 minute LESS than the recommended cooking time. (Pasta will continue to bake in the oven.) After cooking pasta, drain well, but DO NOT RINSE OFF UNDER WATER!

3. Combine ricotta, romano or parmesan cheese, tomato sauce, 1 c. mozzarella cheese and pepper in a large mixing bowl.

4. Gently combine cooked pasta and cheese/sauce mixture. Pour in a 9x13 pan (or 2- 8x8 pans- bake one now, freeze one after you add more mozzarella to the top) and top with remaining mozzarella cheese. Cover loosely with aluminum foil and bake 30 minutes, or until cheese is melted.

**Serve with garlic bread, a green vegetable (for color AND nutrition) and a side of meatballs. (If you don't have time to make your own meatballs, buy some in the freezer isle. Most of them can be baked from frozen. Just pour them in a 8x8 pan, pour on a bottle of your favorite tomato sauce, top with mozzarella cheese. They are the perfect MEAT companion to this PASTA meal.)

Peanut Butter Chocolate Chip Cookies

**These cookies are SO yummy! My 2 favorite ingredients- PB & chocolate chips. How could they NOT be delectable?!

1/2 c. butter, softened
1/2 c. PB (my preference- smooth)
3/4 c. brown sugar, packed
1/4 c. sugar
1 egg
2 T. milk
1 t. vanilla extract
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. chocolate chips (my preference- MILK chocolate)

1. In a mixing bowl, cream butter, PB, and sugars. Beatin egg, milk and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips.

2. Roll in 1" balls; roll in additional sugar. Place 2" apart on ungreased baking sheet. Flatten in desired. Bake @ 375* for 7-10 minutes or until golden brown. Remove to wire racks to cool.

Yield: 2 dozen