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Title : Friday Favorites
link : Friday Favorites
Friday Favorites
Happy Friday! I hope y'all have had great weeks.
-ONE-
I can't believe we only have one more full week before the boys' school starts and our routine begins again. I'm going to miss our lazy summer days so much! We had some fun with friends {and our giant watermelon float} recently and I can assure you that this was the best $23 we've spent in a long time. The kids all love this thing and it keeps them entertained forever. I'm for sure going to miss the option of wearing the boys out in the pool when fall arrives and we close up the pool's shop until spring.
-TWO-
A recent favorite purchase of mine has been this dress from Old Navy {in black}. It's the cutest on and I love the crochet sleeve detail. It's almost a gauzy fabric that can be dressed up for church or dressed down for a date night. I love it!
-THREE-
This is basically torture to post since we are on the Keto Diet (more on this next week), but I wanted to share our family's recipe for Chicken Spaghetti with you. I know lots of families have different variations of this dish, but this is the one we make and is my very favorite! Be warned that it does use every pot, pan, dish and utensil in your kitchen, but it's so very worth it. I usually only make it when someone has a new baby (and double it so we can have a pan of it, too). It's a great dish to make and freeze ahead of time for when baby comes!
Ingredients:
1 pkg. chicken breasts
1 (12 oz.) pkg. spaghetti noodles
4 ribs celery, diced
1/2 white onion, diced
1 can Ro-Tel
2 cans cream of mushroom soup
1 can cream of chicken soup
1 (16 oz.) block Velveeta cheese
1 TBSP. butter
Garlic salt, to taste
Directions:
1. Put a large stock pot of water to boil on the stovetop. Once it comes to a rolling boil, drop chicken breasts in and boil for 30 minutes. Once done, remove chicken breasts from water with tongs and place into a bowl.
2. Using the same water you boiled the chicken in, boil spaghetti according to package directions.
3. While the spaghetti is boiling, shred the chicken. (I use my hand mixer to make it easier.) Set aside.
4. Drain the spaghetti and let cool. Put shredded chicken and drained spaghetti back into the large stock pot.
5. In a sauté pan, melt the butter, and then place the diced celery and onion in the pan. Sprinkle with garlic salt. Sauté the celery and onion until translucent. Pour into the stock pot with the shredded chicken and noodles.
6. In a separate pot, bring the Ro-Tel, soups and Velveeta cheese to a simmer on the stove. (Stir constantly.) Once everything is all melted, pour over the chicken, spaghetti and celery/onion mixture.
7. Mix everything well and pour into a greased 9x13-in. casserole dish. Bake uncovered at 350* for 30-40 minutes or until bubbly.
And on the same vein, I'll share some of our recent favorite Pinterest recipes in one post soon, but I had to share that this Crock Pot BBQ Chicken (via Family Fresh Meals) is one of our absolute favorite Pinterest meals. It's so easy (six ingredients that sit in a Crock Pot all day) and it's really versatile. You could eat it on hamburger buns for sandwiches, in a wrap, on a salad, on nachos or like us: we put it over sweet potatoes and top with coleslaw and serve with corn on the cob on the side. (Side note: why do little kids eating a giant corn on the cob crack me up?!)
-FIVE-
I have been really loving homemade popsicles for the boys this summer, and using these cheap popsicle molds are so easy to make them in. The boys think they're so fun to "help" me make, and I like knowing exactly what's in their popsicles. My favorite, ridiculously easy recipe to make them is:
+ One cup vanilla almond milk
+ 4 strawberries (stems removed)
+ 1 banana
Mix all together in a food processor or blender until smooth, pour into molds and let freeze overnight.
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