Healthy Meal of the Week

Hey all!  I know it’s been a few weeks but I’m back with a new “Healthy Meal of the Week”!  This week I made “Pork Chops with Roasted Apples and Onions” with some haricots verts and mustard vinaigrette for the side all from the September 2012 issue of CookingLight.  It turned out very yummy and was a hit with Scarlett.  Try it out for yourself!

Ingredients:

2 ½ teaspoons canola oil, divided

1 ½ cups frozen pearl onions, thawed

2 cups Gala apple wedges

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves

½ teaspoon kosher salt, divided

½ teaspoons freshly ground black pepper, divided

4 (6-ounce) bone-in center-cut pork loin chops (about ½ inch thick)

½ cup fat-free, lower-sodium chicken broth

½ teaspoon all-purpose flour

1 teaspoon vinegar

Directions:

1.  Preheat oven to 400°.

2.  Heat a large ovenproof skillet over medium-high heat.  Add 1 teaspoon oil to pan; swirl to coat.  Pat onions dry with a paper towel.  Add onions to pan; cook 2 minutes or until lightly browned, stirring once.  Add apple to pan; place in oven  Bake at 400° for 10 minutes or until onions and apple are tender.  Stir in 2 teaspoons butter, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper.

3.  Heat a large skillet over medium-high heat.  Sprinkle pork with remaining ¼ teaspoon salt and ¼ teaspoon pepper.  Add remaining 1 ½ teaspoons oil to pan; swirl to coat.  Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan; keep warm.  Combine broth and flour in a small bowl, stirring with a whisk.  Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute or until reduced to ¼ cup.  Stir in vinegar and remaining 1 teaspoon butter.  Serve sauce with pork and apple mixture.

Serves 4 (serving size:  1 chop, about 1 tablespoon sauce, and ¾ cup apple mixture)

Nutritional information:  240 calories; 10g total fat (3.3g saturated fat; 4.1g mono.; 1.4g poly); 24.9g protein; 11g carbohydrates; 1.5g fiber; 84mg cholesterol; 1mg iron; 379mg sodium; 28mg calcium

For Haricots Verts and Mustard Vinaigrette:

Cook 2 (8-ounce) packages microwave-in-a-bag fresh haricots verts according to package directions.  Combine 1 ½ teaspoons olive oil, 1 ½ teaspoons cider vinegar, 1 teaspoon stone-ground mustard, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl.  Add beans; toss well to coat.

Serves 4

Nutritional information:  51 calories; 1.8g total fat (0.3g saturated fat); 143mg sodium

Healthy Meal of the Week

Good evening all!  For this week’s healthy meal I made “Light Chicken Enchiladas” from the September 2012 issue of Food Network.  This was the first time I’ve ever made any type of chicken enchiladas and they still managed to turn out really yummy!  Check it out below and try for yourself!

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for brushing

1 to 2 jalapeño peppers, seeded and sliced

3 cloves garlic, smashed

½ teaspoon dried thyme or 1 ½ teaspoons fresh thyme

1 medium onion, minced

½ pound skinless, boneless chicken breast, halved lengthwise

Kosher salt

3 to 4 tomatoes (about 1 ½ pounds),cored and roughly chopped

½ teaspoon ground allspice

8 corn tortillas

1 ½ cups shredded muenster cheese (about 6 ounces)

1 cup mixed fresh parsley and cilantro, chopped

Directions:

1.  Preheat the oven to 450°.  Heat 1 tablespoon olive oil in large skillet over medium-high heat.  Add the jalapeño, garlic, thyme and half the onion.  Cook, stirring, until soft, about 3 minutes.  Add the chicken and cook until the chicken is tender, about 6 minutes.

2.  Remove the chicken to a plate.  Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar.  Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat.  Add the tomato mixture and cook until slightly reduced, 6 minutes.  Pour into a baking dish.

3.  Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes.  Shred the chicken.  Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top.  Bake until the cheese melts, 4 minutes.

4.  Toss the herbs, remaining onion and salt to taste.  Sprinkle on top.

Serves 4 (serving size:  2 enchiladas)

Nutritional information:  452 calories; 23g total fat 92g saturated fat); 27g protein;35g carbohydrates; 4g fiber; 74mg cholesterol; 852mg sodium

Healthy Meal of the Week

Hi everyone!  It’s healthy meal time.  This week I made “Stone Fruit Chicken-Rice Salad” from CookingLight.com.  It turned out to be a really yummy meal.  It did take longer than my recent meals but that was mainly because it takes a while to pit the cherries.  I hope you all try it out!

Ingredients:

3 (6-ounce) skinless, boneless chicken breast halves, trimmed

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

2 tablespoons olive oil

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 cups pitted, coarsely chopped nectarines

1 cup cooked brown rice, cooled

1 cup coarsely chopped pitted cherries

1/2 cup sliced green onions

1/4 cup dry-roasted almonds, chopped

3 tablespoons torn mint

Directions:

1.  Preheat grill to medium-high heat.

2.  Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 5 minutes. Chop chicken.

3.  Combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Add chopped, cooked chicken, nectarines, and remaining ingredients; toss well.

Serve a bitter lettuce, like frisée, or a peppery green, such as watercress or arugula, with this savory-sweet twist on a whole-grain salad.

Serves 4 (serving size:  about 1 ¼ cup)

Nutritional information:  299 calories; 11.4g total fat (1.6g saturated fat; 7.2g mono.; 1.9g poly); 23.2g protein; 26.9g carbohydrates; 4.1g fiber; 49mg cholesterol; 1.7mg iron; 750mg sodium; 53mg calcium

Healthy Meal of the Week

Good evening all!  It’s time for this week’s healthy meal.  This week it is “Capellini with Spicy Zucchini-Tomato Sauce” from the May 2011 issue of Food Network.  It was a big hit here, very yummy.  Scarlett even when back for more; a first when it comes to the “Healthy Meal of the Week”.  It was also a quick fix, took about 35 minutes total. I hope you all try it out and enjoy it!

Ingredients:

3 tablespoons extra-virgin olive oil

1 clove garlic, minced

¼ teaspoon red pepper flakes

1 28-ounce can whole San Marzano tomatoes

Kosher salt

1 medium zucchini, cut into small chunks

½ pound capellini

¼ cup chopped fresh basil

Grated parmesan cheese, for topping

Directions:

1.  Heat the olive oil in a large skillet over medium heat.  Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute.  Crush the tomatoes into the skillet with your hands and add the juice.  Add ½ teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.  Add the zucchini and cook until tender-crisp, about 5 minutes.  Season with salt.

2.  Meanwhile, bring a large pot of salted water to a boil.  Add the capellini and cook as the label directs.  Drain and add to the sauce along with the basil; toss to coat.  Top with parmesan.

Serves 4

Nutritional information:  351 calories; 11g total fat (2g saturated fat); 10g protein; 52g carbohydrates; 6g fiber; 0mg cholesterol; 280mg sodium

Weekly Wrap-Up

Hey all!  Again, I’m a day late but I guess better late than never, lol.  I hope everyone had a good week last week and a nice weekend. 

I took a trip down to Oklahoma City and went outlet shopping.  I got some pretty good deals.

At the Coach Outlet I picked up a Kristen Round Satchel in “Rose” patent.  She was 40% off regular price plus the outlet was running 30% off coupons so I got her for about $250 off her original price!  This particular bag is a boutique delete.  That means it was originally manufactured for the full price boutiques and was sent to the outlet when the style was discontinued.  The outlets also have what are called “Made for Factory” bags, these are bags manufactured specifically for the outlet stores.  I have a mixture of both types and have never experienced issues with either one, they are all very nice.

Our next stop was the Michael Kors Outlet.  This was my real reason for the trip, lol. I’ve been looking at getting a Michael Kors watch for months, watching for sales at Dillard’s with no luck.  When my friend and I made plans to head to the outlets I knew that as long as they had one I liked, I’d be getting it, lol.  I found beautiful rose gold chronograph watch (model MK5026).  I love it!  Aside from silver/white gold, rose gold is the only “color” gold I like and it just looks so pretty.

My last stop was the Sak’s Fifth Avenue Off 5^th Outlet.  I always stop by one whenever I’m near just to see if they have any Christian Louboutin shoes on major markdown.  No such luck as usual L.  I did find a pair of 7 For All Mankind skinny jeans on clearance for just under $160 less than regular price and a cute sweater, also on clearance, for about $106 off regular price.  They were running a  50% off clearance sale so they were really good prices.  Plus, this past weekend was Oklahoma’s tax free weekend on apparel so that was even better.

All in all I think I did real well on items and pricing. 

I don’t really have anything else for purchases, no real beauty purchases this week.  I haven’t really seen anything I need/want.  There is a new mascara I’m planning to try soon, the Loreal “Voluminous Full Definition” mascara.  My friend Kim says it’s awesome for the price and comparable to the Giorgio Armani “Eyes to Kill” mascara but a ton cheaper.  I’m gonna try it and see.  You know how I love my Tarte mascara so we’ll see how comparable it is to that one.

Moving on, here’s “This Week’s Sales”:

Hautelook:  Sam Edelman (Monday); e.l.f Cosmetics (Wednesday); Missoni Shoes (Thursday)

Rue La La:  Prada (Wednesday); Elizabeth and James (Thursday)

Gilt:  Charlotte Ronson Beauty and Apparel (Tuesday); Ash Shoes (Wednesday); Fashion Jewelry Under $50 (Thursday)

MYHABIT:  Linea Pelle Jewelry, Linea Pelle Handbags (Friday); Villimey Organic Skincare (Saturday)

Sephora:  Tarte Amazonian Clay Bronzing Powder and Deluxe Kabuki Brush $15 (no code necessary)

Ulta:  $3.50 off any $10.00 purchase with code 75096 (exclusions apply); FREE Bamboo Uplifting Root Blast 2.2 oz with any $25 Alterna purchase (while supplies last)

And finishing up this evening is my manicure.   This week it is “Life’s a Beach” from China Glaze, a bright neon pink with slight shimmer.  Great for summer!

Well, that’s it for this week.  I hope everyone has a great week ahead!  Talk to ya’ll later! J

Outfit of the Week

Hey everyone!  I know I’m a few days late but here’s this week’s outfit.  Let me just say, it was “tourist day” at work the day I wore this but everyone thought it was a cute outfit so I figured I’d share, lol.

Here ya go!

Denim capris:  Ariya Jeans (JC Penney)

Blue tank top:  No Boundaries (Wal-Mart)

Tropics print shirt:  no brand, belongs to my husband (purchased in Spain)

Purple flip flops:  Xhilaration (Target)

Silver whale tail necklace:  no brand (locally crafted in the Galapagos Islands)

Signature strap watch:  Coach

Healthy Meal of the Week

Hey all! How’s everyone’s week so far?  Good I hope.  This week’s healthy meal is “Herbed Shrimp and White Bean Salad” from the August 2012 issue of Cooking Light.  It was very quick, only took about 20 minutes total, including chopping the herbs.  Try it out and let me know what you think!

Ingredients:

4 teaspoons sherry vinegar

4 teaspoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1 teaspoon chopped fresh rosemary

½ teaspoon black pepper

2 cups loosely packed arugula

1 cup trimmed watercress

1 cup grape tomatoes, halved

¼ cup chopped fresh flat-leaf parsley

1 (15.5 ounce) can Great Northern beans, rinsed and drained

1 tablespoon honey

1 teaspoon water

24 peeled and deveined medium shrimp (about 1 pound)

Cooking spray

¼ teaspoon salt

Directions:

1.  Combine first 6 ingredients in a large bowl; stir with a whisk.  Add arugula and next 4 ingredients (through beans) to bowl and toss to gently coat.

2.  Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk.  Add shrimp to honey mixture; toss to coat.  Heat a grill pan over medium-high heat; coat pan with cooking spray.  Sprinkle shrimp with salt.  Add shrimp to pan; cook 2 minutes on each side or until done.  Serve with salad.

Serves 4 (serving size:  6 shrimp and about 1 cup arugula mixture)

Nutritional information:  276 calories; 6.7g total fat (1g saturated fat; 3.6g mono.; 1.3g poly); 30g protein; 23.3g carbohydrates; 5.5g fiber; 172mg cholesterol; 4.7mg iron; 581mg sodium; 147mg calcium

Weekly Wrap-Up

Hey all!  How was everyone’s weekend?  It was pretty good here.   I head back to work tomorrow after being on “vacation” this past week, I wish it lasted longer, lol.  I did manage to get quite a few  things done this week though.  I filmed 4 tutorials and swatched all the palettes I’ve purchased over the past few months.  Now I just have to get everything posted, hopefully that won’t take me too long.

I only have one purchase this week.  I bit the bullet and purchased a pair of Jessica Simpson “Callie” pumps in nude patent from Dillard’s.  I’ve been looking at these shoes for months and finally just decided to get them.  They’re really cute and I like them a lot.

So yeah, that’s my only purchase this week.  This coming Saturday some friends from work and I are heading down to the Outlet Shoppes at Oklahoma City.  I’ll be sure to have a few purchases to share with you all.

Finally tonight are “This Week’s Sales”.

Hautelook:  NYX Cosmetics (Monday); Kelsi Dagger (Tuesday); Skinnygirl Shapewear (Wednesday)

Rue La La:  Shoe La La Semi-Annual Shoe Sale (Tuesday)

Gilt:  Demin Guide:  Colored Jeans & More (Monday);  Chloé Handbags and Sunglasses (Tuesday); House of Harlow 1960 Accessories (Thursday)

MYHABIT:  Hello Kitty Watches (Tuesday); Calvin Klein (Friday); Marni Jewelry (Saturday)

Sephora:  Smashbox Master Class Eye Shadow quad $10.00; Hello Kitty “Hello Pretty” Palette $25.00

Ulta:  $3.50 off any $10.00 purchase with code 79853 (exclusions apply); Buy 1 Get 1 50% off NYX Cosmetics; Stila Lipglaze trio (in either “Fiesta” or “Tiki”) $7.99

Well, that’s it for this evening.  I hope everyone has a great week coming up.  I’ll talk to ya’ll later J.

Outfit of the Week

Hey all!  How’s everyone’s week going?  I hope it’s been good.  It’s Friday so that means it’s time for the “Outfit of the Week”, enjoy!

Coral dress:  Mossimo (Target)

Mint tank:  Mossimo (Target)

Nude patent heels:  Jessica Simpson (Dillard's)

Silver mini heart lock necklace:  Tiffany & Co.

Signature strap watch:  Coach

Sunglasses:  Coach

Sabrina satchel handbag in lavender:  Coach

Healthy Meal of the Week

Hey everyone!  This week’s healthy meal is “Steak Sandwiches with Pickled Onion and Herb Aioli” from the August 2012 issue of CookingLight.  It was very quick and easy and pretty tasty too!  I added some roasted asparagus as a nice side.  I hope you all like it as well!

Ingredients:

¼ cup water

¼ cup cider vinegar

2 tablespoons sugar

1 cup thinly sliced red onion

¼ cup canola mayonnaise

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh tarragon

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 pound flank steak, trimmed

1 ½ teaspoons olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 (12-ounce) French bread baguette

1 cup arugula leaves

Directions:

1.  Combine first 3 ingredients in a medium microwave-safe bowl; microwave on HIGH 2 minutes or until boiling.  Stir in onion.  Let stand at room temperature for 30 minutes.

2.  Preheat grill to medium-high heat.

3.  Combine mayonnaise and next 4 ingredients (through garlic).

4.  Rub steak evenly with oil; sprinkle with salt and pepper.  Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness.  Remove from grill; let stand 5 minutes.  Cut steak across the grain into thin slices.

5.  Cut baguette in half lengthwise.  Hollow out top and bottom halves of bread, leaving a ½-inch-thick shell; reserve bread for another use.  Place bread, cut sides down, on grill rack; grill 1 minute or until toasted.

6.  Drain onion mixture; discard liquid.  Arrange steak evenly over bottom half of baguette; top evenly with onion and arugula.  Spread mayonnaise mixture over cut side of top baguette half; place on sandwich.  Cut into 4 pieces.

Hands on time:  21 min.

Total time:  40 min.

Serves 4 (serving size:  1 sandwich)

Nutritional information:  403 calories; 11.8g total fat (2.5g saturated fat; 5.9g mono.; 19g poly); 30g protein; 43.4g carbohydrates; 1.8g fiber; 37mg cholesterol; 3.8mg iron; 677mg sodium; 39mg calcium

Weekly Wrap-Up

Hey all!  How was everyone’s weekend?  It was good here, just a bit busy.  I know I’m a day late, but better late than never, right? 

My purchases this week are very few.  At Ulta all I picked up was a new nail polish from China Glaze in “Love’s a Beach”.  It’s a neon pink pearl from their “Summer Neons” collection.  It’s really pretty and I can’t wait to wear it.

Then at Target I got a new Mossimo dress in a pretty coral shade and a mint green lacey tank top to wear underneath it, also by Mossimo.  I’d really like a pair of nude heels to go with it but I’m waiting for the ones I like to go on sale, lol.

That’s really all I got this week, next week will be even less, lol.

Moving on, here’s “This Week’s Sales”:

Hautelook:  Diane von Furstenberg (Tuesday); Rachel Roy (Wednesday); Amarita Singh Jewelry Blowout (Thursday)

Rue La La:  Anne Klein Collection (Wednesday); From London with Love:  Bags by Mulberry and More (Friday)

Gilt:  Swarovski Jewelry (Tuesday); Rebecca Minkoff Handbags (Wednesday); Pro Hair Care Shop (Thursday)

MYHABIT:  Mark + James Shoes (Tuesday); L.A.M.B (Thursday); Sonya Dakar Skincare (Sunday)

Sephora:  Urban Decay 24/7 Glide-On Shadow Pencil Stash now $12.00 (limited time); Makeup Forever “La Boheme” Baked Eye Shadow Palette now $25.00 (limited time)

Ulta:  20% off entire purchase with code 70186 (exclusions apply); Buy 1 Get 1 50% off Neutrogena Cleansers and Makeup Removers; Buy 1 Get 1 Free Ulta Cosmetics and Brushes

Finally tonight we have this week’s manicure.  This one is “Vermillionaire” by essie, a red-orange crème shade.  The flower I did myself with a homemade dot tool (a straight pin, the kind with a ball on the end, stuck into a pencil eraser) and a small paintbrush.  I normally only wear orange for Halloween but I figure it makes a great summer color as well.

So that’s it for this week, I hope everyone has a great week ahead.  I’ll talk to ya’ll later! J

Healthy Meal of the Week

Good evening everyone!  It’s time to get your healthy meal fix!  This week we have “Pasta with Roasted Tomatoes and Garlic” from the August 2012 issue of Cooking Light.  It was a big hit here, perfect for a summer evening.  I hope you all check it out and enjoy it too!

Ingredients:

1 tablespoon kosher salt

8 ounces uncooked spaghetti

¼ cup extra-virgin olive oil, divided

2 pints multicolored cherry tomatoes

4 garlic cloves, thinly sliced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 ounces Parmigiano-Reggiano cheese, shaved

¼ cup small basil leaves

Directions:

1.  Preheat oven to 450°

2.  Bring a large pot of water to a boil; add 1 tablespoon salt.  Add pasta; cook 10 minutes or until al dente.  Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid.  Return pasta to pan.  Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil.  Boil 4 minutes or until mixture measures 1/3 cup.  Add oil mixture to pan with pasta; toss to coat.

3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes and garlic on a jellyroll pan, tossing to combine.  Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst.  Add tomato mixture, ½ teaspoon salt, and pepper to pasta; toss to coat.  Top with cheese and basil.

Hands on time:  4 min.

Total time:  35 min.

Serves 4 (serving size:  about 1 cup)

Nutritional information:  417 calories; 18.4g total fat (4.4g saturated fat; 11.1g mono.; 2g poly); 14.1g protein; 49.8g carbohydrates; 3.7g fiber; 10mg cholesterol; 2.6mg iron; 599mg sodium; 205mg calcium

Weekly Wrap-Up

Hey everyone!  How was everyone’s weekend?  I hope it was good.  Mine was definitely more relaxing then the past few ones, that’s for sure.  Now it’s time for this week’s wrap up.

Changing things up a bit, I’m gonna start with my few small beauty purchases this week.  I stopped at Ulta and picked up a NYX Jumbo Eye Pencil in “Milk”.  This one is a pure white with no shimmer and is perfect as a base for lots of different looks.  I should have bought it long ago, lol.

Saturday we had a grand opening for ROSS Dress for Less here, 2 of them actually. I hadn’t been planning on going but since it was right by Ulta I went ahead and stopped by.  It was packed so I didn’t stay long.  I looked around a bit but didn’t really find any clothes I was interested in. 

I did however find two new perfumes.  One is “Incanto Bliss” from Salvatore Ferragamo which has notes of yuzu, kumqat, apple, freesia, water lily and rose.

The other perfume is “Just Cavalli for Her” from Roberto Cavalli which has notes of Sicilian bergamot, bamboo leaves, jasmine and vanilla among others.  This one I did find out is discontinued so it may be hard to find more.

That’s it for purchases this week, not a lot but what I did get was nice.

Tonight I’m starting a new feature, “This Week’s Sales”.  Each Sunday I’ll list a handful of sales from different places; flash sale sites, other online sites and some brick and mortar stores.  I hope everyone enjoys it!

Hautelook:  Nine West, LEILA Blowout (Monday); Lotus Cosmetics (Tuesday)

Rue La La:  John Hardy (Monday); Judith Leiber, Bruno Magli (Tuesday)

Gilt:  Helmut Lang (Monday); Boutique 9 (Tuesday); Rachel  Zoe (Thursday)

MYHABIT:  Chloe Sunglasses (Monday); Stuart Weitzman (Tuesday); Vivienne Westwood (Saturday)

Sephora:  Philosophy Bath Gels 3 for $33 with code 3FOR33; Free mini Smashbox Luminizing Primer with $25 purchase use code LUMINIZE; Free 3-Day Shipping on orders over $50

Ulta:  $3.50 off any $10 purchase (some exclusions apply) using code 74872; Buy 1 Get 1 50% off Revlon Cosmetics; Buy 1 Get 1 50% off Organix products; Free shipping on orders over $50

Target:  20% off Disney D-Signed and Shawn White collections (in store promo)

Well, that’s it for this evening.  I hope everyone has good week coming up.  I just have to get thru this week then I have a week off!  I’m excited, we’re not going anywhere so I’m hoping to get some tutorials filmed and get up some product swatches for everyone! 

Again, have a great week everyone.  I’ll talk to ya’ll later! J

Outfit of the Week

Happy Friday!!  I hope everyone had a good week.  Anyone have any exciting weekend plans?  I’m just ready to relax.

So, I mentioned in last week’s wrap up that my new dress would probably be appearing in an upcoming “Outfit of the Week”, well here you go!

Dress in turquoise, purple and black:  Xhilaration (Target)

Black sandals:  Bamboo (TJ Maxx)

Silver heart lock necklace:  Tiffany & Co.

Silver star bracelet:  Michael C. Fina

Signature strap watch:  Coach

Sunglasses:  Coach

Silver chainlink Maggie handbag:  Coach

Healthy Meal of the Week

Hi all!  It’s Tuesday evening which means it’s time for the “Healthy Meal of the Week”.  This week’s meal is from CookingLight.com.  It’s “Lemon Pepper Shrimp Scampi”.  I thought it was pretty good but Scarlett didn’t seem to like it very much.  I would say it’s probably not very kid friendly.  Anyway, check it out below!

Ingredients:

1 cup cooked orzo

2 tablespoons chopped fresh parsley

½ teaspoon salt, divided

3 tablespoons unsalted butter, divided

1 ½ pounds peeled and deveined jumbo shrimp

2 teaspoons bottled minced garlic

2 tablespoons fresh lemon juice

¼ teaspoon black pepper

Directions:

1.  Cook orzo according to package directions, omitting salt and fat.  Drain.  Place orzo in a medium bowl.  Stir in parsley and ¼ teaspoon salt; cover and keep warm.

2.  While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.  Sprinkle shrimp with remaining ¼ teaspoon salt.  Add half of shrimp to pan; sauté 2 minutes or until almost done.  Transfer shrimp to a plate.  Melt 1 teaspoon butter in pan.  Add remaining shrimp to pan; sauté 2 minutes or until almost done.  Transfer to plate.

3.  Melt remaining 1 tablespoon butter in pan.  Add garlic to pan; cook 30 seconds, stirring constantly.  Stir in shrimp, juice and pepper; cook 1 minute or until shrimp is done.

David Bonom, Cooking Light

March 2009

Serves 4 (serving size:  ½ cup orzo mixture and about 7 shrimp)

Nutritional information:  403 calories; 10.4g total fat (4.8g saturated fat; 2.2g mono.; 1.4g poly); 40.1g protein; 34.7g carbohydrates; 1.7g fiber; 276mg cholesterol; 4.3mg iron; 549mg sodium; 97mg calcium

Weekly Wrap-Up

Hey everyone!  I know, I know, it’s been about a month since my last wrap up.  The past few weeks have been very hectic around here but I hope to get back into the swing of things now that it’s seemed to calm down some.

I want to start this week by just saying life is too short, always remember that.  Make sure your friends and family know how much you love and care about them.  This past month we experienced a death in the family when Aaron’s uncle passed away in early June.  Then, a week later, the best boss anyone could ever have, passed away suddenly.  Both were gone way too soon and will be missed terribly by many people.  Always strive to be a good person and make your mark, you never know when you’ll leave this world.

So, now that I’ve depressed everyone, what do you say we move on to happier things?  I’m working on a new segment for the “Weekly Wrap-Up” to replace the weight loss section.  Since I’m mostly maintaining with small fluctuations, I figure there’s not much to report here.  I’m thinking of doing  a segment on upcoming weekly sales, like on Hautelook, Rue LaLa and Gilt (all flash sights for those that don’t know) and also in brick and mortar stores like Sears and Kohls.  Probably also Ulta and Sephora too (these would be online and in store specials).  This would start with next week’s wrap-up, I didn’t think of it in time to put together the sales for this upcoming week.  What’s everyone think about this idea?   I’ll try it for a while and see how it goes.

Moving on to purchases this week, I only have a few.  At Ulta I picked up some Ulta Extreme Wear gel eyeliner in “Strut”, a nice purple.  I have this same eyeliner in “Ink”, a blue, and find that it’s very good for the price. Regularly it is $10.00, I got the new one on sale for $4.00.

I also grabbed a new nail polish, “Vermillionaire” by essie. It’s a bright orange I can’t wait to wear.  I usually only wear orange at Halloween but I think this color is perfect for summer.

The last item I got at Ulta is the Organix Brazilian Keratin Therapy flat iron spray.  I usually use Aquage Shine Spray when I flat iron my hair, but thought I’d try this out.  I have the shampoo, conditioner and hydrating mask in this line and so far I like it.  I’ve used the flat iron spray once so far so the jury’s still out on it.  I really like the Aquage stuff a lot so we’ll see if the Organix spray will work well enough to replace it.

At Target I picked up a Revlon Just Bitten Kissable lip stain in “Rendezvous”, a really pretty coral color that doesn’t look to bright orange-y on me.  I also got a Loreal leGloss in “Plum Rush”, a pinky-purple. So far, I’m not liking this one, it has a weird taste and not near as much color as the ads claim.  That’s okay, this one was on clearance for like $1.72 or something like that.  I’m gonna give it another try buy may end up giving it to Scarlett.

The final item I got a Target was a cute turquoise, black and magenta color block strapless dress by Xhilaration.  It’s really nice and casual.  It will probably make an appearance next week as the “Outfit of the Week”.

Speaking of “Outfit of the Week”, since I missed getting it up on Friday, I’ll go ahead and include it here.

Blue top:  Susie Rose (Walmart)

Black skirt:  twenty-one (Forever 21)

Black heels:  Mossimo (Target)

Silver heart lock necklace:  Tiffany & Co.

Gunmetal cuff bracelet:  no brand (Burlington Coat Factory)

Silver tank bracelet watch:  Coach

And closing out this evening is this week’s manicure in “Wavelength” from the Sally Hansen HD Hi-Definition collection. This one is a bright pink to coral changing one.  It’s been reminding me of something else since I put it on, I just can’t figure out what.  Don’t you hate when that happens, lol.

Well, that’s it for this week.  I hope everyone has a great week ahead.  I’ll talk to ya’ll later! J

Patriotic Red, White and Blue "FOTD" and "NOTD"

Happy 4^th of July everyone!  I hope all of you are having a great holiday.  I’m getting ready to head out to be with some great friends, but first I just wanted to share with you my patriotic “Face of the Day” and “Nail of the Day”.  Neither one is a full tutorial, however I have included all products used to get the look.  I hope everyone likes it.

On Eyes:

Maybelline Color Tattoo in Too Cool

Hot Topic eye shadow in Red

Crown Brush "Smoke It Out" palette – blue shades plus white

Loreal Carbon Black Intense Liquid eye liner in Black

NYX Slide On eye liner in Sunrise Blue (SL14)

Tarte Gifted Amazonian Clay Mascara in Black

On Face:

Too Faced Primed and Poreless primer

MAC Mineralized SatinFinish in NW35

Maybelline Instant Age Rewind Protector Finishing Powder in Honey

MAC Mineralize Blush in Warm Soul

MAC Mineralize Skinfinish in Soft and Gentle

MAC lipstick in High Tea

MAC Tinted Lipglass in Nymphette

Nicole by OPI Kardashian Kolor in “Kourt is Red-y for a Pedi”

Pure Ice in ”Starry Nites”

Kiss brush on nail art in “White”

Again, I hope everyone is enjoying their 4^th of July celebrations!  Have a great rest of the week and I’ll talk to ya’ll later!

Healthy Meal of the Week

Hey everyone!  I know it’s been a few weeks since my last post.  It’s been hectic around here lately.  I’m just gonna jump right on in with this week’s healthy meal.  This week is it “Broken Lasagna with Zucchini-Tomato Sauce” from the July/August issue of Food Network magazine.  It was very yummy, both Scarlett and I agree,  lol.  Check it out below.

Ingredients:

Kosher salt

2 large zucchini (about 1 ¾ pounds), coarsely grated

12 ounces lasagna noodles (not no-boil), broken into bite-sized pieces

3 tablespoons unsalted butter

2 cups cherry tomatoes (1 cup whole, 1 cup halved)

½ teaspoon finely grated lemon zest

Freshly ground pepper

½ cup grated parmesan cheese, plus more for topping

1 small bunch chives, cut into 1-inch pieces

Directions:

1.  Bring a large pot of water to a boil.  Meanwhile, toss the zucchini with ½ teaspoon of salt in a colander set over a large bowl.  Let stand 10 minutes, then gently squeeze out the excess moisture.

2.  Add the pasta to the boiling water and stir vigorously to prevent it from sticking.  Cook until al dente, about 12 minutes.  Reserve ½ cup of the cooking water then drain the pasta.

3.  Meanwhile, heat the butter in a large skillet over medium-high heat.  Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes.  Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is tender-crisp, about 4 minutes.  Season with salt and pepper.

4.  Transfer the zucchini-tomato mixture to a large bowl.  Add the pasta and cheese and toss.  Stir in half of the chives and about ¼ cup of the reserved cooking water, adding more to loosen, if needed.  Season with salt and pepper.  Divide among bowls and top with more cheese and the remaining chives.

Serves 4

Nutritional information:  478 calories; 13g total fat (8g saturated fat); 17g protein; 73g carbohydrates; 6g fiber; 36mg cholesterol; 407mg sodium

Outfit of the Week

So, I was out of town last weekend for my youngest sister, Mallory’s, high school graduation.  We are all so proud of her for all her accomplishments!  Because of this, last week’s “Outfit of the Week” is being combined with this week’s.  It’s just one outfit but it’s the one I wore last Saturday for the actual graduation.  Check it out below.

Pink, black and white dress:  Taboo (D.E.B.)

Pink sandals:  Club Zone (D.E.B.)

Silver heart lock necklace:  Tiffany & Co.

Silver tank bracelet watch:  Coach

Healthy Meal of the Week

Hey everyone!  How’s everyone’s week going so far?  I hope it’s going good.  This week’s Healthy Meal is “Lemon-Garlic Chicken with Creamed Corn” from the June 2012 issue of Food Network.  I thought it was okay, I’m not a big chicken fan.  Scarlett liked it a lot though.  I hope you all check it out below!

Ingredients:

2 tablespoons extra-virgin olive oil

4 skin-on chicken drumsticks (about 1 pound)

4 skin-on bone-in chicken thighs (about 1 ½ pounds)

Kosher salt and freshly ground pepper

3 tablespoons all-purpose flour

12 cloves garlic (about 1 head)

2 lemons (finely grated zest of one, juice of both)

2 tablespoons unsalted butter

1 pound frozen corn, thawed

¾ cup whole milk

2 tablespoons chopped fresh chives

Directions:

1.  Preheat oven to 450°.  Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.  Sprinkle the chicken with ½ teaspoon each salt and pepper, and 2 tablespoons flour.  Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes.  Add the garlic, lemon zest and lemon juice and turn the chicken to coat.  Transfer the skillet to the oven, roast until the chicken is golden brown and cooked through, about 20 minutes.

2.  Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Add the corn and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes.  Stir in the remaining tablespoon flour, then add the milk and bring to a boil.  Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes.  Stir in the chives and season with salt and pepper.

3.  Divide the chicken among plates and drizzle with the pan juices.  Serve with the creamed corn.

Serves 4

Nutritional information:  591 calories; 35g total fat (11g saturated fat); 37g protein; 32g carbohydrates; 4g fiber; 158mg cholesterol; 343mg sodium

My large skillet isn't ovenproof so I transferred the chicken to a baking dish

Healthy Meal of the Week

Good evening all!  It’s time for this week’s healthy meal.  Tonight I made “Seared Scallops with Herb Butter Sauce” along with “Roasted Green Beans” for a side, both from the June 2012 issue of Cooking Light.  The whole meal was a big hit with everyone.  Check it out below.

Seared Scallops with Herb Butter Sauce, Orzo and Roasted Green Beans

Ingredients:

¾ cup uncooked orzo

2 tablespoons chopped fresh parsley, divided

2 tablespoons chopped fresh chives, divided

2 teaspoons extra-virgin olive oil

1/8 teaspoon kosher salt

1 ½ pounds large sea scallops

3/8 teaspoon kosher salt, divided

3/8 teaspoon black pepper, divided

Cooking spray

1/3 cup dry white wine

1 tablespoon white wine vinegar

3 tablespoons chilled butter, cubed

1 teaspoon chopped fresh thyme

Directions:

1.  Prepare orzo according to package directions, omitting salt and fat.  Drain.  Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt.  Keep warm.

2.  Heat a large cast-iron skillet over medium-high heat.  Sprinkle scallops evenly with ¼ teaspoon salt and ¼ teaspoon pepper; coat scallops with cooking spray.  Add scallops to pan; cook 3 minutes on each side or until browned.  Remove from pan; keep warm.

3.  Combine wine, shallots and vinegar in a saucepan; bring to a boil.  Cook 5 minutes o until liquid reduces to 1 tablespoon.  Reduce heat to low.  Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated.  Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper.  Serve scallops with sauce and orzo.

Serves 4 (serving size:  about ½ cup orzo, 3 scallops and 1 ½ tablespoons sauce)

Nutritional information:  382 calories; 12.9g total fat (5.9g saturated fat; 4g mono.; 1g poly); 32.8g protein; 29g carbohydrates; 1.3g fiber; 79mg cholesterol; 0.7mg iron; 577mg sodium; 50mg calcium

Seared Scallops with Herb Butter Sauce and Orzo

For the Roasted Green Beans:

Preheat the oven to 450°.  Combine ½ pound haricots verts, trimmed; ½ pound wax beans, trimmed; ½ cup thinly sliced shallots; 1 tablespoon olive oil; and ¼ teaspoon kosher salt on a foil-lined baking sheet.  Roast at 450° for 10 minutes or until crisp-tender.

Serves 4 (serving size:  about ¾ cup)

Nutritional information:  84 calories; 3.6g total fat (0.5g saturated fat); 130mg sodium

Roasted Green Beans