Did not get a chance to post yesterday was dealing with a broken work machine.. Took me all day to fix it but it is up and running again and I did not have to call a service guy ..I empressed my self on doing it my self.. as Grumpy would say PROUD. PROUD. PROUD..
Today is a day to finish up little things and then it is the weekend..Looking forward to it... Spend time with Grumpy not sure what we are up to other then going to a Daytona 500 Brunch...
I want to give a shout out to my stepdaughter Kyrsta's "Bestie" Jolene.. she has started up a business of becoming a Watkins associate so for those of you who need any product please send her an email as she would love to hear from you as well as get this adventure off the ground with lots of clients..
Here is her info and I am going to post the Watkins Onion Soup Recipe today.
Here is Jolenes blog
Here is Jolenes blog
CHICKEN AND RICE
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cups Cooked Brown Rice
- ¾ cups Frozen Corn
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 1 cup Plain Greek Yogurt (or Sour Cream)
- 4 ounces, fluid Can Green Chilis
- ½ cups Salsa
- 1 cup Low-fat Cheddar Cheese, Plus More For Topping
- 2 Tablespoons Fresh Cilantro For Garnish
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.
WATKINS ONION SOUP
5 medium onions
3 tbsp/45 mL butter or margarine
1-1/2 quarts/liters water
1/4 cup/60 mL Beef Soup & Gravy
1 tbsp/15 mL Onion Soup & Gravy
1/4 tsp/1.2 mL Black Pepper 6 oz
Pinch of cayenne pepper
Pinch of Thyme
6 slices French bread
Butter or margarine
1 cup/250 mL (4 oz/113 g) shredded cheese (Swiss or Cheddar)
Peel and thinly slice onions. Heat the 3 tbsp/45 ml butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown
I have highlighted the ingredients that you can order from Jolene your new Watkins Associate :)
Since I missed Thrifty Thursday here it goes.
It seems that the new style for bedding is to have a throw stretched over the middle of the bed.. Well I know how expensive throws can be so what I have been doing in my last couple of changingof duvets is taking my large tablecloths (I have a linen closet full of them cause as you know I love to set a nice table for dinner) and using them as a throw.. I have attached a photo to give you an idea of what I mean... Gee to bad this was not "Walk About " day I might just have to check out the thrift stores for some nice spring tablecloths..