Friday, September 6, 2013

Best Meals happen at home shares a new recipe!! Here is a new one to try!

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the Best Meals Happen at Home

Try this week's FASTastic recipe
and SAVE with exclusive coupons

Available Exclusively at Publix®

 Dijon Chicken Smothered in Mushrooms


4 servings  |  Prep Time: 10 minutes  |  Cook Time: 10 minutes


INGREDIENTS

   4  boneless, skinless chicken breasts (about 1 lb.)
1/4  cup Gold Medal® all-purpose flour
1/2  tsp. salt
1/4  tsp. pepper
   2  Tbsp. olive or canola oil
1/2  cup roasted garlic-seasoned chicken broth (from 14-oz. can)
   1  jar (4.5 oz.) Green Giant® sliced mushrooms, drained
1½  Tbsp. Dijon mustard
Chopped fresh thyme, if desired

DIRECTIONS

1. Between pieces of plastic wrap or waxed paper, place each chicken
    breast smooth side down; gently pound with flat side of meat mallet or
    rolling pin until about ¼ inch thick. In shallow pan, stir together flour,
    salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both
    sides of chicken with flour mixture. Cook chicken in hot oil 6 to
    8 minutes, turning once, until chicken is no longer pink in center.
    Remove chicken to serving plate; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in
    mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until
    slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.


• ONLY 240 CALORIES PER SERVING!
http://www.bestmealsathome.com/default.aspx
Be sure to check out the web page for coupon savings you can print to save money at Publix!
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Late Summer Soup from Stoneyfield Newsletters! Sign up today!



Sign up at Stoneyfield Moo newsletter for more great recipes like the one below and other great surprises!!

late-summer-soup_330x231.jpg

3tbspolive oil
3 large shallots (chopped)
1 sprig of rosemary (3" long)
1 medium zucchini (cut into 1/2" chunks)
1 medium summer squash (cut into 1/2" chunks)
12lbgreen beans (cleaned, picked, and chopped)
2cfresh corn (6 ears, removed from cob)
34lbof potatoes (scrubbed, unpeeled, and cut into 1/4" pieces)
3cloveof garlic (chopped)
5cvegetable stock
1cStonyfield Organic Low Fat Plain Yogurt
1pinchkosher salt
1pinchcrushed red pepper
  toasted almonds for garnish (optional)
  fresh herbs for garnish (optional)
  drizzled olive oil for garnish (optional)

Directions

  1. Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
  2. Let the soup cool a bit and purée with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.

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Celebrate FTD Good Neighbor Day 9/11


It's time for the 19th annual FTD Good Neighbor Day  it will take place on Wednesday, September 11, 2013. Hundreds of FTD Florists across the U.S. and Canada are planning exciting local events, making philanthropic donations and helping to spread friendship and kindness to their neighbors through the distribution of FREE floral bouquets.
FTD florists have celebrated Good Neighbor Day since 1994, encouraging all neighbors to help create a friendlier, more caring and compassionate world through the gift of flowers. That’s why customers are encouraged to keep one flower for themselves and give the others away — brightening the day of many other people.
Free flowers will be available while supplies last. Click here to find a participating location near you.
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Back to School Breakfast Ideas from Betty Crocker!

   Blue Berry pancakes for Two!


1
cup Bisquick Heart Smart® mix
2/3
cup fat-free (skim) milk
2
tablespoons fat-free egg product
3/4
cup fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)


picture credit-bettycrocker.com

Granola PB Banana Pops

Granola pb banana pops

15
craft sticks (flat wooden sticks with round ends)
5
medium ripe bananas, peeled and cut into thirds (2- to 3-inch pieces)
1/4
cup creamy peanut butter
1
cup white vanilla baking chips, melted
1/2
cup Nature Valley® oats 'n honey or oats 'n dark chocolate protein granola




 
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