{Watercolor}

I have recently rediscovered my artistic side and love for all things paper crafting. To help get my creative juices flowing I signed up for OnlineCardClasses.com. Have you heard of them? Pretty neat idea. You can read more about them here. This month's card class features watercolor. Stamping with watercolors, watercolor backgrounds, watercolor freehand, etc. You can then share your works in the student gallery. Here are a few of the things I've created recently.

What I used: Bazzill swiss dots 'rope swing' cardstock, Canson cold press 140 lb watercolor paper, Pelikan watercolor pallet, Avery Elle 'Laurels' stamp set, Memento dye ink 'tuxedo black', Stampabilities embossing ink pad, and Recollections embossing powder 'gold'.

What I used: Bazzill swiss dots 'tahitian princess' cardstock, Canson cold press 140 lb watercolor paper, Pelikan watercolor pallet, Simon Says Stamp 'Sketchy Banner Greetings' stamp set, and Memento dye ink 'tuxedo black'.

What I used: White 100 lb cardstock,  Canson cold press 140 lb watercolor paper, Memento dye inks 'cottage ivy', 'pear tart', 'cantaloupe', 'lady bug', and 'lilac posies', Avery Elle 'Laurels' stamp set, and Paper Source 'chevron lines' rubber stamp.

Thanks for stopping by!

love,

sam

{Recipe: Lemon Chicken with Broccoli}

4 PointsPlus Value (Weight Watchers)

Prep Time: 10 mins

Cook Time: 10 mins

Serves: 4

An easy weeknight dinner. Great with a side of angel hair pasta, brown rice, or couscous!

Ingredients:

·      2 Tbsp all-purpose flour

·      ½ tsp salt, divided

·      ¼ tsp black pepper, freshly ground

·      12 oz uncooked boneless skinless chicken breasts, thinly sliced

·      2 tsp extra virgin olive oil

·      1 ½ cups fat-free, reduced sodium chicken broth, divided

·      2 tsp minced garlic

·      2 ½ cups uncooked broccoli, small florets

·      2 tsp lemon zest, or more to taste

·      2 Tbsp parsley, fresh, chopped

·      1 Tbsp fresh lemon juice

What To Do:

1.     On a plate, combine 1 ½ Tbsp flour, ¼ tsp of salt and pepper, add chicken and turn to coat.

2.     Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned through, about 5 minutes; remove to a plate.

3.     Put 1 cup of broth and garlic in same skillet; bring to boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.

4.     In a small cup, stir together remaining ½ cup of broth, ½ Tbsp of flour and ¼ tsp of salt; add to skillet and ring to a simmer over low heat.

5.     Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 ½ minutes. Stir in chicken and lemon zest; heat through.

6.     Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving. 

Enjoy!

love,

sam

{Recipe: Oven Baked Fajitas}

Source: Real Mom Kitchen

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz.) can diced tomatoes with green chilis
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13x9 baking dish.
2. In a small bowl combine the oil, chili powder, dried oregano, and salt.
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings. 

Enjoy with a margarita and you've got a fantastic meal! 

love,

sam

{This Week's Menu}

Welcome to a new week! I comprised this week's menu from some main ingredients we already had in our freezer. Ground turkey, 12 wings, and chicken breasts. 

• Monday: Turkey Stuffed Bell Peppers - These stuffed peppers are loaded with flavor and make a great dinner with a salad on the side.
• Tuesday: Chicken Pesto Bake - Baked chicken breast topped with skinny basil pesto, tomatoes, mozzarella and parmesan cheese.
• Wednesday: Wings 'n' Wedges - Baked, not fried, these wings will be a hit! We like our wings served with Ore-Ida frozen seasoned french fries. 
• Thursday: White Chicken Chili - One of the easiest and the tastiest chili's you will ever make. 
• Friday: French Bread Pizza Night - I can't wait to try this Pinterest recipe. It looks easy, inexpensive, and delicious! 

Enjoy! Have a great week! 

love,

sam

{This Week's Menu}

Monday: Potato and Leek Soup with Caesar Salad - Easy, warm, and delicious! Makes enough for 4 with leftovers, but most of the time they don't make it :) Tip: I use a tea ball for the seasonings instead of the leek leaves.

The Jasch Journal

The Jasch Journal

Tuesday: Baked Lemon Shrimp with Fettuccine - I found this recipe on Pinterest. It doesn't link back to anywhere, so let me know if this is your recipe. This recipe is also featured on my friend's blog, Eat.Pray.Love.Run. 

Ingredients:

• 2 Large Lemons
• 1 lb of shrimp, peeled and rinsed
• Butter  ( I used 1/4 of a cup but the original recipe called for way more)
• 2 Tbsp minced garlic
• Italian Seasoning

  What to do: Line a shallow pan with foil.  Slice lemons and lay out flat all over foil.  Place shrimp on top of lemons.  Melt butter in bowl and stir in minced garlic.  Pour mixture over shrimp & lemons.  Sprinkle with Italian Seasoning. Bake at 350 for 10 - 15 minutes. Serve over pasta. 

For something a little lighter try Olive Oil and Lemon Baked Shrimp. 

from Pinterest

Wednesday: Salmon Couscous Salad - I think this is a recipe that I just threw together one afternoon. Maybe from one of my WW cookbooks. It's super easy and fills you up! Feeds 2 hungry people. 

Ingredients:

• 2 salmon fillets (1 inch thick)
• EVOO (Extra Virgin Olive Oil)
• Salt and Pepper
• 1 cup of whole wheat couscous
• 1 lemon
• 1 pint cherry tomatoes, halved
• 1/4 cup reduced fat feta cheese crumbles
• 1 ripe avocado, peeled, pitted, and chopped
• 1/4 cup kalamata olives, chopped 

What to do:

Heat your oven to 350 degrees. Line your baking sheet with foil. Place your salmon fillets skin down. Sprinkle with salt and pepper. Brush with Extra Virgin Olive Oil. Squeeze the juice from half a lemon over top. Bake 10-12 minutes or until they flake easily with a fork. Cook couscous on the stovetop according to package directions. Meanwhile, you can chop up your toppings. 1 pint cherry tomatoes - slice in half and 1 avocado - cut in chunks, 1/4 reduced fat feta cheese crumbles, and 1/4 chopped kalamata olives. Grab two bowls and divide cooked couscous between them. Take your cooked salmon fillets and "shred" with a fork; then divide among the two bowls. Next, take your toppings, divide among the bowls. Lastly, squeeze the juice from the remaining lemon half over everything. Enjoy! 

The Jasch Journal

Thursday: Crockpot Chicken Tortilla Soup - Another Pinterest recipe that I've been wanting to try. I'll let you know how it turns out.

from BakedbyRachel.com

Friday: Date night! Sushi, anyone? 

Saturday: Leftover Crockpot Chicken Tortilla Soup

Sunday: Cheese Tortellini with Italian Side Salad - This is another recipe that you can just throw together on Sunday night while your'e enjoying your favorite TV show... Revenge! :) 

Ingredients:

• 1 (9 oz.) refrigerated package cheese tortellini 
• 1 1/2-2 cups tomato sauce
• 2 Tbsp basil, chiffonaded  
• 1 beefsteak tomato, cut into wedges
• 1/4 cucumber, sliced or chopped
• 1/2 bell pepper, sliced,
• 1/4 red onion, sliced
• 1/4 cup reduced fat feta cheese crumbles
• 1/4 cup kalamata olives, sliced
• 4 Tbsp Italian dressing, divided
• 1 bag of romaine lettuce 

What to do: 

Cook tortellini according to package directions. In another pot heat your tomato sauce over low heat and stir occasionally. (I use Giada's Tomato Basil sauce from Target). While your pasta is cooking slice up your ingredients for your salad. 1 beefsteak tomato, 1/4 cucumber, 1/2 bell pepper, and 1/4 red onion. Sprinkle with 1/4 cup reduced fat feta cheese crumbles and kalamata olives. Top your bag of salad with toppings and your favorite Italian dressing. When your pasta is done, drain it, and top with your tomato sauce and chiffonaded basil leaves. Enjoy! 


Let me know if you have any questions or if something is unclear. Enjoy! 


love,
sam

{Color Change}

I've made the hair appointment that I've been putting off and it's time for a color change! I know I'm going RED-ish but now I have to decide what shade to choose. Which one would you pick? Suggestions appreciated :)

Light and Bright

Dark

Darkest

Thanks to Emma Stone for the inspiration! 1 / 2 / 3

love, 
sam

{Happy Monday!}

It was hard enough to get up today and walk downstairs to my home office, so I applaud those who actually changed out of their pj's and went to work today. You are brave :)

Happy Monday!


love,
sam