Bib with Button Closure

I was really productive during nap times this weekend! I made two bibs from Lots of Pink Here! and one was actually for the baby. Ten months later and he finally has one of his own. But I didn't have any more velcro from using them on my neices bibs, so I used a button and elastic closure.  I made them with white flannel backing, instead of the terry cloth so many others use.

Baby Onsie and Toddler Tie Shirts

I've made the tie shirt onsies from Crap I've Made before and just recently I needed to make a few more for a baby shower gift. And then the oldest asked why all these babies had tie shirts but he didn't. Well what a great idea! So I scaled up the pattern for the five-year old.

 Only difference is that I sewed a zig-zag instead of a straight line.

Easy Apple Pie Bites

Sometimes apple pie is just not worth the effort. Enter these easy-peasy apple pie bites. And at about 100 calories each, won't take that long to run off on the treadmill!

1 tube cresents
1 medium apple, cut into 16 slices
Cinnamon and a little sugar

Arrange two apple slices on each cresent roll
Dust with cinnamon and a little sugar
Roll up, and add a little more cinnamon to the top

These wind up to be soft, so maybe a little butter on top would crisp them up, but then you might have to run a little longer. They are acutally just the little sweet that hits the spot!

Tuscan Garlic Chicken

I am on a quest to find new to me recipes for the usual chicken we eat two or three times a week. I'm seriously the most boring, predictable cook ever. I feel bad for my husband. And I dont follow amounts, I estimate everything unless I'm making cupcakes. Then I do measure and double the amounts.

I started with the recipe from Olive Garden's website, but got impatient. And I didn't have spinach or the right noodles. But it tasted great and I think it would be easy to add other ingredients to it. Like mushroooms- if I ate mushrooms.

Tuscan Garlic Chicken
3 chicken breasts, sliced at an angle (so they are a little flatter)
1 C Flour
1 T Italian Seasoning, maybe more
Salt and pepper to taste
1 Red bell pepper, cut into small strips
1/2 Onion (I use only sweet onions), cut into small strips
1.5 C Heavy Cream
.5 C White wine or chicken broth
1 lb pasta
Dredge the chicken in a flour mixture with italian seasoning, black pepper, salt and whatever else you like. I cooked these on the stovetop in a little olive oil in batches, moving them to a plate.

Then I cooked half a sweet onion and about a tablespoon of minced garlic for a minute or so. Add one bell pepper that has been cut (although I thought it needed two). Here you could add your other stuff, i.e mushrooms or other veggies. Asparagus or zucchini??

Add .5 cup white wine or chicken broth and about 1.5 cups of heavy cream. And all the recipes tell me if I just let it cook the sauce will thicken. This step has never worked for me. I always have to thicken it with cornstarch..so I added a little water/cornstarch mix to thicken the sauce.

Add your chicken back to the mix and warm up.
Meanwhile you should have been boiling a pound of noodles. I think fettuccini would have been a better choice than my bowtie that I used, but I used what I had.

Garnish the top with shaved parmesan and serve it up.