Our Firestars are coming along.

Grandma and Great Aunt Julie came over for a visit today. My mother in law and I had a lot of work to do on the girls Firestar costumes, Julie and the kiddos had a lot of fun staying out of our way LOL.

 
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

Directions:

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
• toothpicks

Directions:
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 :)