Creamy Dijon Chicken via CrockPot

This is such a good meal for a "not really in the mood to cook" day.  The ingredient list is super short, it's fairly healthy, and it's so.stinkin.easy.
 
Although, I will admit, it doesn't look too pretty.


The Goods:

• Chicken tenderloins or breasts (I used 7 frozen tenders)
• 98% fat free cream of mushroom soup, 1 can
• Dijon mustard, 3 tablespoons
• Pepper
• Cornstarch, 2 teaspoons

Place the chicken in the CrockPot.  Stir the rest of the ingredients together and pour on top.

I cooked it on low for about 7 hours. 

I put the chicken and sauce over long-grain brown rice with a big side of roasted broccoli.

Healthy Honey in red, Hungry Hubby in brown.  :)

LGTG.  Looks gross, tastes great.

Party in the City When the Heat is On...

All night on the beach 'til the break of dawn.  Welcome to Miami, Bienvenido a Miami!  Cue the Will Smith music people, cause Bravo has unveiled its latest addition to the Real Housewives Franchise and it's in MIAMI!

I love this show, I won't try to deny it, and I think the Miami edition will be greatness.  

Here are the ladies:

Alexia Echevarria aka. "The Cuban Barbie"

She is a magazine editor and "older sister" to her 2 sons.  Lots of parenting drama there I'm sure.

Cristy Rice

Newly-single (and dating) NBA-divorcee with 3 children and a clothing store.

Larsa Pippen

NBA wife to Scottie Pippen and mother of 4 who is notorious for firing nannies.

Lea Black

Married to a famous defense attorney, mother to a 9 year-old son, and described as a "community leader."

Marysol Patton

A PR maven divorcee who spends lots of time with her mother (who is a "character in her own right") and calls herself a "seer" (not a psychic) who can give spiritual guidance to A-listers.  I have a feeling she is going to be a trip.

Adriana De Moura

Full-time mom and art curator who is recently divorced and newly engaged.

The new show debuts on February 22nd - MANANA!  Will you be watching!?!?

Our Fave Friday Night Meal

Enter: Mushroom-Herb Chicken with Skillet Potatoes and Asparagus.  It's healthy, delicious, and of course - you know if I'm making it - easy!

This is one of our favorite meals to eat on a Friday night IN.  Netflix movie, glass of vino, and this amazing food = perfect way to celebrate the beginning of the weekend with the hubby.  The chicken recipe is from the Cooking Light website.

Grocery List:

• Boneless, skinless chicken breasts (I use 4 usually)
• Sherry cooking wine
• Sliced white button mushrooms
• Shallots, 2 or 3, sliced
• Marjoram
• PAM cooking spray (I use the olive oil version)
• Idaho potatoes, 2
• Olive oil
• H20, about 1/2 cup
• Rosemary
• Asparagus stalks, 1 bunch
• Salt & pepper

Here are all the choppies....  (Only 3, love it!)

Start the chicken by getting out your aggression pounding the breasts to a 3/4 inch thickness.

Look how fat those puppies get, ha!

Sprinkle them with salt and pepper and place them in a skillet covered with PAM.

Cook them for about 5-6 minutes on each side....

Till browned.

Remove them from the skillet, and keep warm.  I usually put them on 1 of our plates with an overturned one on top.

This is usually when I start the asparagus.  Break off the ends, and place the stalks on a foil-lined baking sheet.  I was out of foil this night... grrrr.

Spray them liberally with the PAM, and add salt and pepper.

Place them in the oven at 400 degrees.  I usually cook them around 25 minutes, but you will want to take them out sooner if you like your asparagus stiffer.  We like it tender in this house, baby.

Next step: the skillet potatoes.  (SUCH an easy and healthy-ish way to eat your spuds.)  Place the sliced potatoes into a skillet over medium-high heat.  I just use the same skillet from the chicken.  Mix about 1/4 cup of olive oil with 1/3 cup of water and pour in the skillet.  Add salt, pepper, and rosemary, or any other seasonings you dig.

Turn the potatoes every 2 minutes or so, making sure they all get ample time on the bottom.  You will know they are done when the liquid is gone and the potatoes break easily when pushed.

 

Transfer the potatoes to another plate and keep warm.

Add the shallots and mushrooms to the skillet, and coat them with PAM.  Saute them for about 2 minutes.

Pour in 2/3 cup cooking sherry...

Plus a tablespoon of dried marjoram.  Stir.

Add the chicken back in the skillet and cook for 5 minutes.

Take the asparagus out, and plate it all up!

 Hungry Hubby's plate:

 Healthy Honey's plate:

So amazing!  I usually spend about 40 minutes on it total - including prep.  What is your favorite Friday night meal!?

I'm Impressed: Charlotte Russe Shoes

While strolling the internet, I headed over to the Charlotte Russe website after seeing this adorable tank someone posted on The Nest.

Cross-Back Stripe Top
$16.50 or 2 for $14


I was shocked to see some fabulous shoe trends on the homepage.  I rarely shop at Charlotte Russe (I much prefer F21 for my cheap-o buys), but these shoes may sway my opinion greatly!

Leopard Cross Front Bootie

$35.50

Nautical Knotted Raffia Wedge

$35.50

Suede Bow Front Slingback Cork Wedge

$35.50

Ruched Front Suede Peeptoe Bootie

$32.50

Faux Suede Ruffle Peeptoe Bootie

$40.00

Street Noise Peep-Toe Platform Heel

$38.00

Favorite Uber Platform Pump

$30.00

Suede Leopard Bootie

$35.50

Charlotte Russe is currently running a shoe promotion... Buy 1, Get 1 for $15.

I don't own any of these, so I can't vouch for their quality or comfort level.  Usually shoes this cheap aren't the best on either of those counts.  But they are still great for fun night outs and wearing trends that might not last.

Do you ever buy shoes from "cheap" stores like Charlotte Russe?

Garlic Shrimp "Stew" with Tomatoes and Cilantro

It's another one adapted from Skinny Taste.  This was a great new way for us to eat our shrimp.  It was fairly simple, with a short list of ingredients.  We served it over quinoa, but it would also be fab over rice.  It needs something to sop-up all the good juice!


What 'Yo Need:

• Shrimp, raw, peeled & deveined, about 1.25 lbs
• Olive oil, 1 tsp
• Red bell pepper, 1 or 2 sliced (I used 2)
• Scallions, 4, sliced
• Spinach, 1 cup (I added this to the original recipe)
• Cilantro, 1/2 cup
• Minced garlic, 4 cloves
• Crushed red pepper flakes, to taste
• Diced tomatoes, 1 can (I used Rotel to spice it up)
• Light coconut milk, 14 oz.
• Lime, 1/2 squeezed
• Quinoa or rice

Start by heating the olive oil in a pot or wok over medium heat.  Add the red pepper and saute those babies for about 4-5 minutes.

Add the garlic, white parts of the scallions, red pepper flakes, and 1/4 cup of the cilantro.  Stir and saute another 1-2 minutes.

This was when I thought... "I bet spinach would be good in this.  And it would definitely up the nutrition values.  Let's try it!"

I stirred it all another 1-2 minutes until the spinach wilted quite a bit.

Then dump in the tomatoes (do not drain), coconut milk, and a lil' salt.  Stir and cover.  

Let it simmer for 10 minutes.  Uncover, and add the shrimp and lime juice.  Let it cook another 5 minutes.

Spoon it over quinoa or rice, and add cilantro and the green scallions for garnish.

Quinoa action!

Our bowls o' shrimp... Aren't they cute?

This reminded us of thai food.  Delicious and healthy!  :)