We had gloves, boot covers and masks to make today. Cutting all those dang flames into all of it took for freaking ever.
Grandma did all the sewing, even gave a little lesson or two. The boys mostly just wanted to push the pedal and mess up her machine LOL.
After reading a few stories and having some fun with stickers, Julie and the munchkins had a little picnic lunch.
Getting a little excited for his costume...this would almost do.
Thanks to Great Aunt Julie, we got a lot of work done today and wouldn't have been able to do it without you keeping the kiddos busy.
After Karen and Julie left I got to work are making a couple Firestar masks.
They turned out OK, not perfect but I think they will do. They should look good with their wigs on, I hope.
Lily wanted her eye holes bigger because the mask bothered her. I bet they won't make it all night with them on.
Hopefully they look alright...I know the girls won't be too picky, but I am LOL. I think we spent less than $25 on all the stuff to make the costumes, which is pretty good...way better than store bought.
After all my hard work Jason let me pick what I wanted for dinner. There was a recipe I saw on Skinny Taste that I have been dying to try for weeks, but Jason was resistant. I am happy to report it was AMAZING and even Jason loved it.
Cheesy jalapeno popper baked stuffed chicken...with some baked sweet potato fries.
For the fries you need:
- 2 medium sweet potatoes, washed, peeled
- 1 tbsp olive oil
- Garlic powder and sea salt to taste
- Fresh pepper to taste
Preheat oven to 425°.
Slice each potato into 1/2 inch thick strips. Toss with oil, salt, pepper and garlic powder. Place on a non-stick baking sheet and bake for 15 minutes.
Turn potatoes and bake until bottom is browned, about 10-15 minutes more. Serve immediately. They did not get crispy at all...and sweet potatoes have never been my thing, but since I haven't had any type of fry is over a month they were pretty good. The kids were only so-so about them. Half a potato worth of fries is 101 calories and 4 grams of fat.
For the chicken you need:
- 2 slices center cut bacon, cooked and crumbled (we just used regular turkey bacon and it was fine)
- 3 jalapeños, chopped (remove seeds for milder. It seems like a lot, we took the seeds out of one because we were getting a little scared...but we totally could have left them in)
- 3 oz 1/3 less fat cream cheese, softened
- 4 oz reduced fat shredded cheddar jack
- 2 tbsp chopped scallions
- 8 thin sliced skinless chicken breast cutlets, 3 oz each (you can use regular breasts and slice your own too)
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 1 1/2 juicy limes, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes, serve immediately. This is a new fave and will be made again soon! You get TWO for 371 calories and 17 1/2 grams of fat.
We made the kids without the jalapeno in them...they loved it too.
Even left overs warmed back up amazing! Try it...you will thank me :)