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01 October 2015

Halloween Decorations '15

Before we moved I got rid of about 50% of our Halloween decorations. I still have some extra with no place. Partially because we also got rid of most of our furniture and partly because we have a mobile 1 year old with grabby hands.

So it's a lot less this year in some ways, and in others there are more because the TV isn't on the mantle. I think I am actually liking it better here!








When I stopped shopping (for the most part) in the Halloween section, or at the season shops is when I started finding some of my favorite things.

I don't mind a LOT of stuff as long as it's cohesive. I pick up random black, white or silver things now and even if they aren't traditional "Halloween", they seem to make their way to the Halloween stuff. Especially books and signs. This Old Soul sign was at a summer show and I don't think they intended it to be Halloween inspired but it just works for me. I could leave it out year round though, with how much I like it.





So choose a couple colors and go with it, don't stick to Holiday specifics, just choose some colors. Rhinestones and camera, books and pumpkins, ribbon and candles. They all work together with almost anything else you add in your colors. 







Sharing some real life here, coffee that is 3 hours old and I am still drinking it, our ugly kitchen cabinets in the background and we haven't got the baseboards all cut and put up since we decided to get new ones.

I didn't buy a single Halloween decoration this year, my mama gifted me the crow skeleton, she knows me well :)



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30 September 2015

Quick and Easy Creamy Chicken and Rice Soup

I love this soup for a couple reasons.
1. It's super easy, fast and doesn't ruin the clean kitchen
2. It's not expensive and makes enough for us, but easy to add more and have leftovers!


What you need
 1-2 Tbs Butter
1 Good Sized Carrot~Diced
1 Celery Rib~Diced
2~14.5 Oz Cans Chicken Stock
1/2 C Uncooked Rice  
1/2 Tsp. Dried Basil
1/2 Tsp. Dried Sage
1/2 Tsp. Thyme
1/4 Tsp. Black Pepper
1C Water
4Tbs Flour
1 Can Evaporated Milk
2 C. Cooked Chicken   Shredded, diced, pulled  you choose

*You can also add
 1/2 C chopped onion with veggies
More stock if you want a thinner soup. It gets pretty thick!
  

Directions
In a pot big enough to hold everything add butter, and veggies on medium high heat. Saute until veggies are softened. 
Add Chicken Broth, rice and spices. Bring to a boil 
Reduce heat to low and cover until rice is cooked. About 15 minutes here.
In a cup or bowl, combine the water and flour. Stir into soup
Add Evaporated Milk
Bring to a boil, 2 minutes. Stirring continually.
Add chicken and stir until chicken is heated through.

That's it! So maybe a half hour of time! Even less if you have carrots and celery chopped in the freezer!   I think you could also do wild rice, but the time would be a little longer.
Make a triple batch, throw some in the freezer and have dinner made for another time!
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28 September 2015

Meal Plan September {Week 5}


After Birthday Parties last week, I am excited for a little bit more mellow week.

Monday~Pork Burritos
Easy Meal for a busy day! Roast and green enchilada sauce in the pressure cooker and rice. All stuff I can do ahead of time!

Tuesday~Spaghetti and Meatballs
We love the Trader Joe's mini meatballs for busy nights!
I made a double batch of marinara last week, just have to pull it out of the freezer!

Wednesday~Soup
I don't know what kind yet. Something with chicken.
Maybe chicken pot pie soup, or chicken and dumplings. Making double chicken for Thursday's meal.

Using the chicken made Wednesday and prepping it all in the morning!
http://cupcakeskissesncrumbs.blogspot.com/2015/09/chicken-spaghtti.html

Friday~Mini Pizza
English muffins, toasted with the fixins and then broiled.
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27 September 2015

Chicken Spaghetti

This is a favorite around here! For all the right reasons. Good to make ahead and toss in the fridge or freezer, sneaky way to add some extra protein, warm and cheesy. Reheats SO well!

There are lots of versions of this, I tried a few but we try to avoid the cream
based soups and processed cheese. 
This is what we ended up with!

2C Shredded Chicken~ whatever kind you have/like
1lb Spaghetti~ Broken up
1 Can Diced Tomatoes and Green Chile's 
1C Cottage Cheese
1tsp+Cumin
1tsp+ Oregano
Salt and Pepper
1-2C Shredded cheese~Cheddar, Cheddar-Jack  whatever you have/like


Cook Spaghetti, Drain, then I just put it back in the pot.
Add everything but the shredded cheese and stir together well.
Transfer to a casserole dish, either sprayed with cooking spray or lined with foil if you are freezing.
Spread cheese to cover
Bake at 350 for 20-30 minutes until the cheese is melty and bubbling.


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