Wild Mushroom & Herb Chicken & Rice

With Christmas this past week and my entire family recovering from the flu, it's been pretty hectic around here the past few days, and I'd be lying if I told you I'd been to the grocery store any time within the past two weeks. We're down to pretty slim pickings around here, and I've been surviving off of PB & J sandwiches for the past few days as I get the house cleaned up from the holiday tornado that came through it, disinfecting, and getting all of our stuff put away.

With dinner looming over my head tonight and little desire to hit the grocery store,  I knew I didn't have many options and needed to throw something together with the very few ingredients on hand. I grabbed a box of Near East Wild Mushroom & Herb Rice Pilaf from the back of the pantry and some chicken and this recipe was born. It was quick, easy, and really hit the spot. What I love about this recipe is how versatile it is - I look forward to throwing in some fresh mushrooms, some peas, and other goodies in the future to change it up a bit.

Add a bit of oil to your skillet and get it nice and hot (I use about a TBSP. of either Organic Extra Virgin Olive Oil or Coconut Oil). Dice up the chicken, and brown it up nice and good until cooked through. I like to season mine with pepper, Trader Joes' Everyday Seasoning (it's my favorite, I put it on EVERYTHING) and a bit of Mrs. Dash Italian Seasoning Blend. Even though we're going to cook the chicken with the seasoning packet from the rice, I think seasoning the chicken itself gives it a nice depth of flavor you wouldn't get otherwise.

Now grab your second (and only other) ingredient (I love saying that - it's the simple things in life)

Toss in your water, seasoning packet, and rice...

Now bring that sucker up to a boil, stirring occasionally. 

This is my favorite part: pour yourself a nice glass of wine...

and turn the burner down to LOW, cover, and simmer until all of the liquid is absorbed and the rice is cooked through. Meanwhile, have a seat and sip that lovely wine of yours - you deserve it.

Once all of the liquid is absorbed, fluff up your rice and chow down serve it up. 

See all that mushroomy, herby goodness? Mmmhmm. 

 

Wild Mushroom & Herb Chicken & Rice   

Serves 4

Ingredients:

1 lb. boneless, skinless chicken breast, cut into 1/2 in. cubes
1 TBSP. Oil (Organic EVOO or Coconut is best)
1 box Near East brand Wild Mushroom & Herb Rice Pilaf
1 3/4 cups water
Seasonings to taste (for chicken)

Directions:

1) In a medium skillet, brown chicken and chosen seasonings until fully cooked through.
2) Add water, seasonings, and rice to the skillet
3) Bring contents to a boil. stirring occasionally.
4) Cover; reduce heat to low. Simmer 18-20 minutes, until water is absorbed and rice is tender and fully cooked.
5) Fluff rice with fork before serving.

10 Inspired Ideas for a Very Country Christmas

There's something about an old-fashioned country Christmas that just warms my heart. I grew up in south Texas and then moved to what feels like the arctic circle (aka Vermont) when I was thirteen. After six long winters years living in what can only be described as the North Pole of New England, I moved back to the south at nineteen and eventually settled down and married me a good ol' country boy here in North Carolina. Country is in my roots. It's nostalgia reminds me of my childhood yet seamlessly merges with my present. With Christmas officially just around the corner, I'm happy to share with you 10 Inspired Ideas for a Very Country Christmas.

Pine & Berry Wreath

Handmade Wooden Snowman

Rustic Star Ornament

Christmas "Joy" Burlap Garland

Country Christmas Countdown

Beveled Glass & Copper Star Tree Topper

Ruffled Burlap Tree Skirt

Hanging Star Candleholders

Rustic Chic Embroidered Burlap Stockings

Christmas Sleigh Picture Frame

What is your Christmas theme this time of year? Share your favorites in the comments!

I'm Baaaaack!

Consider that your one and only warning. ;)

I've been on a little bit of a hiatus (okay, a LOT bit) while I got my new business up and running smoothly. It's been a huge transition for our family over the past year or so as I juggle a full-time job and a running my own business full-time, and I needed more time to focus on my family when I was free to do so.  Blogging just had to take a back seat, unfortunately. But I still love you guys to pieces and I'm so excited to be back!

Even in my absence you guys have stuck with me and remained faithful readers and friends, and I'm so appreciative of that! Now, on with the fun! I've got some super fun stuff in store for us, so stay tuned!

20 Hauntingly Healthy Halloween Treats

 Ah, Fall. The baking, the crafting, the treats - I look forward to it all year, but don't want to feed my kiddo a bunch of junk for months on end. So, I've put together a list of 20 Hauntingly Healthy Halloween Treats. Guilty pleasures are great and all, but it's all about balance. I hope you and your littles enjoy! 

                         

Apple Bites

                         

Apple Monster Face Snacks

Bat Snacks

Black Bean Cat Crudités 

Boo-nana Ghosts

Caramel Apple Monsters

Carrot Finger Food

Cheesy Finger Food

Edible Eyeballs

Eerie Eyeballs

Ghost Toasts

Goblin Grins

Melon Brain

Monster Mash Dip

Pizza Mummies

Pumpkin Honey Bread

Salty Bones

Snack-o-Lantern

Spider Deviled Eggs

The Pear Witch Project

A Dream Come True

Hi Friends! 

As some of you may know, I've been working for the past few months on my new luxury home & body business, Yellow Wood Road. We've had our Etsy shop open for a few months now, but are excited to announce that we've just launched our official website!! We've added many new items from scented wax tarts to home décor and jewelry.

I'd like to invite you to visit our new website and enjoy 10% off your first order between TODAY (9/14/13) and 
next Saturday (9/22/13) at 12 midnight when you enter Promo Code MY10PERCENT at checkout. 

Thanks for your support - I hope you love it!

www.yellowwoodroad.com 

Piled High Oven Baked Turkey Sandwiches

This piled high oven baked turkey sandwich is made of so much win, I've had it for lunch for the past three days. I may or may not have be developing a bit of a problem. Fresh sourdough bread from a local Amish Bakery, hormone free turkey breast, deli provolone cheese (also free of chemicals and preservatives) and a smear of avocado in place of mayo is not only palate pleasing, but completely guilt free. You can find most of these ingredients in your local health food store. Have I mentioned you can throw it together in less than 10 minutes? That's my kinda meal right there.

 

 

What you'll need:

2 slices fresh sourdough bread
deli turkey breast, about 2 oz.
1 slice provolone cheese
1 TBSP. mashed avocado

Instructions: Pre-heat oven to 425°F. Place both slices of bread on a cookie sheet, and spread 1 TBSP. mashed avocado between the two slices. Pile 1 oz. of turkey on each slice. Top with 1 slice of provolone cheese. Bake 7-8 minutes or until turkey is heated through, cheese is melted, and bread is toasted.

Amazing Chicken Parmesan for under 400 Calories!

As I've mentioned previously, our family has been on a journey to health for awhile now. It's taken some adjusting, but has been such an amazing transition into creating a healthier home environment and a new family dynamic.

One of the many changes, and also one of the most important ones, is the food we put into our bodies. We've eliminated most processed foods and are now eating a diet full of whole, healthy options. I've been sprucing up our family's favorite recipes, and this next one has instantly become a new favorite. I've replaced our usual spaghetti with spaghetti squash (even my daughter LOVED IT) and baked the chicken instead of frying it. I did use full fat provolone cheese (didn't have any mozzarella), because well, I LOVE CHEESE, and because of the replacements made, I feel there's plenty of wiggle room in this dish for just a few extra calories. ;) I hope you enjoy this recipe as much as we did!

What You'll Need:
Main Dish
4 boneless, skinless chicken breasts, approximately 6 oz. each (cooked weight)
4 slices deli provolone (or Mozzarella) cheese
1 packet Shake 'n Bake
1 jar Mrs. Miller's Chucky Italian Pasta Sauce (all natural/low fat/no preservatives/cholesterol free)
4 TBSP. grated parmesan Cheese, separated

Side Dish
1 medium-large spaghetti squash, halved lengthwise

Instructions:
Spaghetti Squash
Pre-heat oven to 375°. Place spaghetti squash face down on a cookie sheet. Bake for 40 minutes until squash is easily removable with a fork. Use a pot holder to remove squash from pan (It will be VERY hot!), then use a fork to first gently scrape out all seeds, and discard. Using the same method, shred out the middle of each half of spaghetti squash until only left with a "shell" of the outer skin. *NOTE* This should be an extremely easy process - the squash should practically fall out as you scrape. If your squash is difficult to remove, place it back in the oven for another 5-10 minutes until fully cooked.

Chicken Parmesan
Shake 'n Bake your chicken breasts as directed on the package, following cooking directions. Once chicken is fully cooked, place one slice provolone cheese over each breast and return to oven for 5 minutes or until cheese is melted. Warm pasta sauce over medium heat until heated through.
 
Top each dish with 1/2 cup pasta sauce and 1 TBSP. grated parmesan cheese.

Each serving includes 1 cheesy chicken breast, 1 cup spaghetti squash, 1/2 cup pasta sauce, and 1 TBSP. grated parmesan cheese.

Typical Chicken Parmesan: 1,090 Calories/49g Fat/79g Carbs/3,390 mg Sodium
*based on nutritional data for Olive Garden's dinner portion of Chicken Parmesana

Amazing Chicken Parmesan: 362 Calories/8g Fat/17g Carbs/4g Sugar/478mg Sodium
*Based on nutritional data from myfitnesspal.com.  Nutritional values may vary based on varied brands or amounts.