April 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Menu help
Ladies, I need to come up with a few more things for my menu. What's on your menu? or What are you having for dinner tonight or in the upcoming days?
Re: Menu help
Broccoli Chicken Lasagna is DH's favorite!
If you are looking for healthier alternatives you could check out Gina's Skinny Recipes. She has some really great stuff!
Shmel's Blog
Last night we had mediterranean chicken burgers. SO GOOD:
1 lb ground chicken
1 T dijon mustard
2 t worcestershire
2 T basil, chopped
1 clove garlic, chopped
1 egg yolk
mix all that in a bowl and form into burgers. Grill until cooked
Then put a 6 oz can of artichoke hearts (quartered and drained) into a food processor with 1/4 cup sun dried tomatoes. Blend. Top burgers w/ this mixture & basil leaves. I use whole wheat buns. Easy and delish!
I made a really tasty pasta w/ shrimp on Friday (can also be done w/ chicken....maybe thats what I'll do tonight...hmmm)
I marinated the shrimp (whole but deveined and de shelled)/chicken (cut in small pieces) in lemon juice (one of those little lemon shaped plastic containers full), white wine, lemon zest, sage, rosemary, thyme and evoo.
Then I took it out the chicken/fish and sauteed it on the stove.
Cooked spaghetti separate (whole wheat if you want healthier or rice pasta if you are gluten free)
Then once the chicken/fish was cooked I tossed the pasta into the saute pan w/ a handful of cherry tomatoes just to coat that in the leftover lemon flavor from the pan.
I have too many recipes to list & I find most of them on www.allrecipes.com
I love that website!
Tonight I'm in the mood for "breakfast" - spinach, tomato and feta omelettes, toast and fruit with (decaf) coffee!
Ditto what Mel said - I LOVE skinny taste! Also I lurk on the What's Cooking board and on weekends they usually post their "menu plans" for the week - check it out...it gives me lots of ideas!