Winter healthy meals!

Chicken & Sun-Dried Tomato Orzo

        Ingredients

• 8 ounces orzo, preferably whole-wheat
• 1 cup water
• 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
• 1 plum tomato, diced
• 1 clove garlic, peeled
• 3 teaspoons chopped fresh marjoram, divided
• 1 tablespoon red-wine vinegar
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 9-ounce package frozen artichoke hearts, thawed
• 1/2 cup finely shredded Romano cheese, divided
  
  

           Preparation

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
   
   

   Nutrition
   

   Per serving: 457 calories; 12 g fat (3 g sat, 6 g mono); 68 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 36 g protein; 10 g fiber; 372 mg sodium; 546 mg potassium.
   Nutrition Bonus: Folate (34% daily value), Iron (25% dv), Potassium (16% dv), Calcium & Vitamin C (15% dv).
   Carbohydrate Servings: 3
    
   Makes:4 servings
   Active Time: 30 minutes
   Total Time: 30 minutes
    
   

                                        

Ravioli & Vegetable Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste (optional)
• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste
   

Preparation

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Nutrition

Per serving: 264 calories; 9 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 11 g protein; 8 g fiber; 763 mg sodium; 762 mg potassium.
Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv).

Makes: 4 servings, about 2 cups each
Active Time: 25 minutes
Total Time: 25 minutes

Lemon & Dill Chicken

Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
• Salt & freshly ground pepper, to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/4 cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons flour
• 2 tablespoons chopped fresh dill, divided
• 1 tablespoon lemon juice
  
  

        Preparation

1. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

        Nutrition

Per serving: 173 calories; 6 g fat (1 g sat, 4 g mono); 64 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 236 mg sodium; 219 mg potassium.
Nutrition Bonus: Selenium (30% daily value).

Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Homemade Face Masks!

For those of us who don’t have the time to escape to a spa for relaxation, these homemade face masks are a great solution for giving skin a boost. Even better, they are all made from completely non-toxic ingredients… in fact, you can eat most of them!

Cool Cucumber Mask

This one is especially great for oily or inflamed skin. Blend 1/2 of a cucumber with 1 tablespoon of honey and 1 teaspoon of bentonite or kaolin clay. Add additional clay if needed to create a paste. Apply to face and leave on for 20 minutes.
Remove with a washcloth and warm water.

Good for: All skin types, especially cooling for acne prone skin

Guacamole Mask

For dry skin, mash 1/2 of a ripe avocado with 2 tablespoons of honey and apply to the face. Let sit 20+ minutes and rinse well.

Good for: All skin types, especially dry skin

Chai  Mask

For a delicious smelling mask that also gently exfoliates skin, mix this mask that doubles as a sweetener for Chai tea. In a small bowl, mix 1 tablespoon of honey and 1/2 teaspoon each of cinnamon and nutmeg.
Rub on face and let sit 20 minutes. Remove with a washcloth and warm water. (Note: some people react to cinnamon or nutmeg on skin. Test a small amount on your inner arm before using)

Good for: oily or normal skin

Tropical Mask

Mash one banana with 1 tablespoon of honey and mix until it forms a smooth paste. Apply to face and allow to stay on for 10-15 minutes. Rinse well.

Good for: Dry skin

Basic Face Mask

Use some bentonite clay or kaolin clay and add enough water to make a paste. Apply to face in a circular motion until face is covered. Let dry and use a warm, wet washcloth to remove.

Good for: All skin types

Red carpet styles!

Some of my favorite clothing combinations of celebrities.

My Fall Favorites!

Fall is my most favorite season because the beautiful change in season, cooler temperatures and the desire to create a more cozy home.

  You can buy it here:so much

You can buy it here:
fresh body mist
sheer body lotion

How to wear pencil skirt

 

Pencil skirts are extremely stylish, wonderfully sexy and very versatile. In this post you can see 15 ways to wear pencil skirts. With the right styling and accessories you can transform the boring librarian look into a fun and sophisticated one. It suits most body shapes and accentuates your curves. What’s the best thing about this skirt is that it teams great with most types of tops and shoes. You can wear the same simple pencil skirt as a conservative office work outfit or for parties!