FINALLY!!

well, i cleaned the bedroom on friday night!!! it seriously looked like a clothes bomb exploded in there. not to mention...it was dusty, disorganized, and all-in-all, a major eye sore. rory had work, so i took the opportunity to do something productive with my spare time. the reason i mention this is because about a year ago i bought this awesome wall decal of a tree that i had intended on applying to my bedroom wall when i bought it. being the procrastinator that i am...i didn't get around to it until now. as i was cleaning, i found it under my bed and decided it was about time i put the money i spent on it to good use (which was about $10 thanks to amazon.com). this picture really doesn't do it much justice with the refection and glare, but you can get the jist!! i LOVE it!! i still have SO much to do in that house and SO many walls to fill, but not enough money....so this will have to do for now. one wall down- about 50 more to go. ;-)

INTERESTING FACTOID!!!

Did you know...

If a statue in the park of a person on a horse has both front legs in the air, the person died in battle; if the horse has one front leg in the air, the person died as a result of wounds received in battle; if the horse has all four legs on the ground, the person died of natural causes.

It's true. I did my research. Check it out:

Robert E. Lee died of natural causes...

George Washington died of wounds received in battle...

And Andrew Jackson died in battle...

And that, my friends, is your Friday factoid!! So cool.

KICKIN' SALSA CHICKEN

Yuuuuuuuuuuuuum. I made salsa chicken last night and it was baaaaaaaaaaaaaaangin'! I used 2 (4 oz.) chicken breasts sliced in half to make two, thin, flat pieces per serving. I'm a quantity person. I like the fact that I feel like I'm eating twice as much when I'm not. It's mental. Plus, it cooks faster when the pieces of chicken are thinner. I'm definitely throwing this into the weekly dinner repertoire.

INGREDIENTS:

2 TB olive oil

2- 4 oz. chicken breasts

Taco seasoning

1 jar salsa

1 small can of corn niblets

1/2 c. WW Mexican shredded cheddar

4 TB light sour cream

DIRECTIONS:

1. Preheat oven to 375 degrees

2. Slice each breast into two, thin, flat pieces. Sprinkle taco seasoning on each side of all 4 pieces.

3. Pour oil into skillet and spread around. Heat on medium/high until pan is very hot!

4. Brown both sides of each piece (chicken does not have to be cooked through- just browned on the outside)

5. Pour 1/3 of jar of salsa a casserole dish and spread around so bottom of dish is covered with liquid.

6. Place chicken pieces in the casserole dish on top of salsa

7. Pour remaining salsa over chicken

8. Evenly sprinkle cheese over all pieces

9. Drain the can of corn, and then pour corn into casserole dish.

10. Bake for 20-30 minutes, or until chicken is no longer pink inside.

(Note: My chicken was still a teeny bit pink when I took it out after 20 minutes. But I placed the casserole dish on the counter, covered it in tin foil and let it rest for 10 minutes, and it finished cooking through that way.)

11. Serve with dollop of sour cream (2 TB per serving)

Serves:2 (2 pieces chicken per person)
Weight Watchers points per serving: 8 points

(You can also serve over Spanish rice for additional points!)


ENJOY!

GHIRARDELLI BOXED BROWNIE MIX REVIEW

If you're a HUGE fan of chewy brownies- this brownie mix is for you!!!!!! I've been on the hunt forever for a chewy brownie mix....not fudgey...not cakey....CHEWY. And I've finally found it. Ghirardelli brownies are where it's at!!!!!!!! They even bake up with that awesome shiny, crackly top layer. Oh my goodness.

Not only are they delicious, but the process is quick and easy! I made a double batch on Saturday morning for a bbq later that day. I dolled it up a bit with Reeses cups and "Symphony" hershey bars (which is a hershey bar with toffee and almonds inside). The Reeses half of the batch was ok, but I was kind of anticipating this awesome Reeses peanut butter cup flavor, but it mostly tasted like boring PB...with a hint of burnt. I guess baking them changes the taste. It still tasted like peanut butter, but not that distinct Reeses peanut butter cup flavor we're all so familiar with. On the other hand, the toffee and almond half of the pan turned out fabulous!!!!!!!!!!!! So yummy. The almond and toffee really complimented the dark, rich, chocolately, chewy brownie. So, if you're looking for a dessert to bring to a special function- do it up right. Make some toffee and almond Ghirardelli brownies- you won't be sorry!!!!!!!!!!!! (Note: I poured half the batch of batter in the pan, loaded it with the candy, and ended up dumping the 2nd batch of batter on top of to cover. I baked according to the directions on the brownie mix box.)

Next time, I will be attempting a chocolate chip cheese cake brownie concoctions. I'll keep ya posted!