Saturday, January 14, 2017

Fun Finds Friday + a Must Try Recipe.

This was supposed to post yesterday.

If you follow me on Facebook or Instagram {azmarci} though...you know that we got word that we are getting a brand new PUPPY on Monday and I went into panic mode  crazy.
{More details about this on my Weekend post tomorrow night.}

Anyways....here's this week's finds {a lil late!} and they're all from Hobby Lobby. Why is walking thru the aisles of Hobby Lobby at a leisurely pace with a Diet Coke SO DANG therapeutic to me?!?
😂


I'm such a sucker for cute banners and bunting. 
This one is METAL and I love it!


Also....this vanity!!!!!


Isn't it the cutest?!?


These cute pineapple paper plates caught my eye. 
They'd be OH SO FUN to use for a luau or a summer party.
I love the gold foil in it, too.


Loving this beverage dispenser set as well. 
REALLY love the little wooden stand it comes on. 
It's $49.99 BUT 50% off so SCORE!

I also need to share with you a SUPER yummy and SUPER healthy little dish I made for dinner last week.


My whole fam gobbled it right up!
Love when that happens.

Joe and I also almost got in a fight about it because he took ALL the leftovers the next day to work and didn't leave me any! LoL.

Anhoo - - it's one of those recipes I found on Facebook {HERE} where it's like showing you how to make a recipe like super fast...you know what I mean? 

Well I became obsessed with it and decided to give it a whirl.
It uses spaghetti squash and I LOVE SPAGHETTI SQUASH!!! So if you're a fan...give this baby a whirl. {I adapted this recipe slightly from the original}

Lemon Chicken & Spaghetti Squash
{side note: I think Costco is the cheapest place to buy spaghetti squash}

INGREDIENTS

1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
3 chicken breasts, cut into chunks {I think next time I'll even do 4 chicken breasts}
For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

PREPARATION

1. Preheat oven to 400 degrees 
2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 
4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 
6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
7. Add lemon juice and chicken broth, and cook until the liquid partially reduces. Cook for 10 minutes on low to medium. Add back the chicken and then the spinach and cook for 10 more minutes.
8. Using a fork, shred the inside of the squash. 
9. Pour sauce over the squash. Serve immediately. 
10. Enjoy!

1 comment:

  1. Congrats on entering the pet world! The recipe looks good, will try soon.

    ReplyDelete