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Wednesday, May 23, 2007
Flare with Pens...
Isn't this cute? The girls are leaning towards their new room looking something like this. Probably not yellow, but a pale blue, lavendar, or pink, maybe even gray like they have now. Their sheets are pink(kind of a shell pink, not baby pink) and white polka dots, about the size of a sales sticker. And they have black comforters. I'm thinking of taking the sheets in to match the paint to them. Anyways, tell me your thoughts. I think it could be SO much fun. And yes, these are drawn on with a black paint marker. Cute for girls that will share a room, 15(next week) and 9.
Click on the picture for a bigger view.
Click on the picture for a bigger view.
Chicken Pinjur & Polenta
I am just a huge fan of Trader Joe's. I'm going to have to make hour long trips to our new one. For the most part it is all economical, easy, and much healthier than regular chain stores.
Chicken Pinjur & Polenta
2 tubes of TJ Organic Polenta, slice into 10 pieces each
McCormick Garlic Salt Grinder
1 package of TJ pre-sliced white or cremini mushrooms
1 package of thawed TJ "Just Chicken" pre-cooked chicken slices(grilled)
2 cloves of garlic crushed
1 14.5 oz. Petite diced tomatoes undrained(I used Del Monte)
1 jar of TJ Pinjur Sauce
Olive oil
Sprinkle both sides of polenta slices with the garlic grinder salt. In a large non-stick saute pan(I use Pampered Chef's largest family skillet), spray pan with non-stick butter flavor spray and "saute" both sides of the polenta until golden brown. Remove and drain on paper towel. In the same large saute pan while it's still hot, re-spray with more butter spray and saute entire bag of mushrooms on both sides until browned, but not mushy. There is very little water content because they're cooked at such a high heat, their bite is al dente. Add Chicken, garlic, pinjur sauce, diced tomatoes. Stir and reduce heat, cover and simmer for about 10 minutes. Serve the sauce over the polenta slices and serve with a green salad.
The Pinjur sauce is made with red peppers, eggplant, olive oil, and spices. It has a bit of a kick so the diced tomatoes help cut the heat. It would also be great with some fresh basil sprinkled on top. Yummmmm!
Chicken Pinjur & Polenta
2 tubes of TJ Organic Polenta, slice into 10 pieces each
McCormick Garlic Salt Grinder
1 package of TJ pre-sliced white or cremini mushrooms
1 package of thawed TJ "Just Chicken" pre-cooked chicken slices(grilled)
2 cloves of garlic crushed
1 14.5 oz. Petite diced tomatoes undrained(I used Del Monte)
1 jar of TJ Pinjur Sauce
Olive oil
Sprinkle both sides of polenta slices with the garlic grinder salt. In a large non-stick saute pan(I use Pampered Chef's largest family skillet), spray pan with non-stick butter flavor spray and "saute" both sides of the polenta until golden brown. Remove and drain on paper towel. In the same large saute pan while it's still hot, re-spray with more butter spray and saute entire bag of mushrooms on both sides until browned, but not mushy. There is very little water content because they're cooked at such a high heat, their bite is al dente. Add Chicken, garlic, pinjur sauce, diced tomatoes. Stir and reduce heat, cover and simmer for about 10 minutes. Serve the sauce over the polenta slices and serve with a green salad.
The Pinjur sauce is made with red peppers, eggplant, olive oil, and spices. It has a bit of a kick so the diced tomatoes help cut the heat. It would also be great with some fresh basil sprinkled on top. Yummmmm!
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