Tuesday, July 10, 2012

Cucumber and Tomato marinated



Ingredients: 
  • 1 large, ripe tomato
  • 2 med cucumber (or 1 large)
  • 1 sweet onion
  • 1/2 cup vinegar (I used 1/4 cup red wine, 1/4 cup rice)
  • 2/3 cup water
  • 1 tbsp dill
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 tsp agave nectar (or honey)
Directions:
  1. It’s so easy, chop the vegetables up, toss it in a mason jar or tupperware.
  2. In a separate bowl whisk together all the other ingredients.
  3. Pour it over your veggies and refrigerate for at least 4 hours before serving it up. It’s even better 1-2 days later!
  4. Eat as a side or on top of sandwiches.
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Free Summer Reading Programs for kids!



Pottery Barn Kids
May 17- August 22
Keep your kids reading all summer long with great books!  Children receive a prize after completing the recommended reading list featuring award-winning titles.  Visit your local store starting May 17th to participate.  You’ll get a bookmark to take home with you listing all the required reading titles. When you have all the books read. checked off, return and they’ll have a basket of books that your child can choose from.
Half Price Books Summer Reading Program is for kids 14 and younger.  Head HERE for all program details, and to print a reading log.  Read at least 15 minutes a day in June and July (300 minutes a month) and earn a $5 Half Price Books gift card redeemable at the end of the each month.
Barnes & Noble’s Summer Reading Program lets your child in grades 1-6th earn a free book (from a select list) once they have read 8 books and completed a reading log.  For full details on their program, click HERE.
Scholastic is hosting a Summer Challenge.  Kids create an online account and keep track of their reading minutes to earn prizes.   As they complete weekly reading challenges on the site, they can spin the Prize Wheel to win digital prizes like book & audio chapters and virtual badges.  There are also sweepstakes that kids can enter after logging minutes.  Go HERE for full details.
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Dill Havarti-Stuffed Chicken Breasts from Pillsbury

Dill Havarti-Stuffed Chicken Breasts

Bloggers Adam and Joanne Gallagher from Inspired Taste make a quick meal by stuffing chicken breasts with creamy dill Havarti cheese, then baking them.

Chicken

2
boneless skinless chicken breasts
4
oz dill Havarti cheese, sliced
1
tablespoon butter, melted
1/4
teaspoon Italian seasoning
Salt and freshly ground pepper to taste
Salad
1
medium tomato, sliced
1/2
cup sliced English (seedless) cucumbers
2
teaspoons olive oil
Salt and freshly ground pepper to taste
  • 1Heat oven to 400°F. Lightly spray small shallow baking dish with cooking spray.
  • 2Cut a pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Place sliced cheese in pockets. Brush chicken with melted butter; sprinkle with Italian seasoning, salt and pepper. Place in baking dish.
  • 3Bake uncovered 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4On each of 2 plates, arrange tomato and cucumber slices. Drizzle with oil; sprinkle with salt and pepper. Place 1 chicken breast on each plate.

Expert Tips

Stuff 1 to 2 thin slices of deli ham in the pocket of each chicken breast, and you’ll have Havarti chicken cordon bleu, but without the typical breading.
Instead of a salad, serve the chicken with steamed vegetables such as broccoli or green beans.
English cucumbers, also known as hothouse cucumbers, don’t have the waxy coating of regular cucumbers (you’ll find them wrapped in plastic), and while they aren’t completely seedless, they have fewer and smaller seeds than other varieties.

Nutrition Information:

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