Last week’s winner was announced yesterday. This week’s Sunday Funday, I am celebrating reaching over 300 followers. I have decided to give away 1 book per 100 followers (that is 3 books!!!). I wanted to have each book reflect the diversity, I try to keep in my blog (try being the operative word there ;-)).
Book #1: Cookbook (Blog Category: Edible Delights)
This is amazon.com #1 cookbook sold….
Book #2: Sewing Crafts (Blog Category: Squeek Crafts)
Recently released, Cheryl Arkison’s new book….
Book # 3: Arts (Blog Category: Framed)
This is one of my personal favorites….
Winners will be drawn randomly next Friday. To enter:
Leave a comment about the book you would like and why. I will do my best while drawing to match the books up with the comment.
If you are a follower, you get a second entry. Just leave a second comment and let me know how you follow.
This chicken vegetable cacciatore recipe is my favorite recipes. It falls into my comfort food category and is great on a miserable day (be that cold or raining/snowing). It happens to be a weight watchers recipe from WeightWatchers Momentum Cookbook (page 123) – modified quantities below.
Ingredients (serves 3-4)
1 packet of purdue boneless chicken breasts, diced into about 1 in chucks (pre-packed two 1/2 breasts)
1/ 2 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 red bell pepper, sliced
1/2 package of cremini mushrooms (~4 ounces), sliced
1 celery stalk, sliced
1 yellow onion, sliced
1 carrot, sliced
2 garlic cloves
1/2 a jar of pasta sauce (or a can of tomatoes+herbs of your choice)
Cut the chicken and sprinkle with salt and black pepper. Heat the oil in a skillet, add the chicken and brown. Transfer the chicken to a bowl and set aside.
Add the vegetables to the skillet – from the bell pepper to garlic cloves, cook and stir the vegetables until slightly softened (about 3 minutes).
Add the chicken back to the skillet with the vegetables. Add the pasta sauce or canned tomatoes + herbs and heat. Once it starts to bubble slightly, reduce heat and simmer covered for about 15-20 minutes.
We serve this with either a 1/2 cup of brown rice pasta or a grain like couscous or quinoa. It usually provides enough for an additional 2 lunch portions – its great reheated. You can also freeze it easily in a sealed container.