Friday, January 20

great dog toys!

so santa was great to wilson this year and he got lots of great things! he also got a few treats from his mommy & daddy in crested butte! below are the top toys i've found that truly keep him busy (which is tough) and have lasted over 30 minutes, another tough thing to do for wilson! in addition to the obvious kong toys, here are his top 3...
Rocky Mountain Antler Chew (
**wilson has a large (weighs 38lbs)...if your dog is a bigger dog, go bigger on this toy because they vary in shape and therefore size
Frequent Flyer Fetch Toy (
**made out of a firefighter hose, this is one of the 2 toys that wilson actually fetches. it has a squeaker in it as well to get their attention. not one that we let him sit & gnaw on but a great toy...we have the blue triangle version of the toy shown. Also, they float! 

Jolly Ball (
**probably wilson's favorite toy...its a ball inside a ball. if he isnt chasing the ball around, he's trying to get the small ball out of the super hard plastic shell (impossible)...worth the investment! he has the 10-inch version

Wednesday, January 18

feta pasta & chicken

another great option that involves chicken and pasta...this is a great twist on the typical pasta/chicken meal. i sauteed some chicken breasts in a pan and lightly breaded them with panko bread crumbs and garlic. soooo yummy! make the chicken the way you want and put on top of the pasta recipe below!

feta pasta
what you need...
  • 1 (12-oz.) package wide egg noodles
  • 1 tablespoon jarred chicken soup base
  • 1/2 teaspoon olive oil
  • 1/2 cup butter
  • 6 to 8 green onions, sliced
  • 6oz feta cheese (as always, i use trader joe's fat free feta)
  • 8-oz. container sour cream (light please!)
what to do...Prepare noodles according to package directions, adding chicken soup base and oil to water.  Meanwhile, melt butter in a large heavy skillet over medium heat. Add onions, and sauté 5 to 7 minutes or until tender. Reduce heat to medium-low, and stir in feta cheese, stirring constantly until cheese is melted. Remove from heat, and stir in sour cream until blended and smooth.  Toss together cheese sauce and hot cooked egg noodles. Add seasoned pepper to taste.

Tuesday, January 17

Monday, January 16

Chicken Piccata

what a yummy meal! i made this with pasta and doubled the sauce ingredients (recipe below is only single ingredients, double if you want to top with pasta). i used the same white wine sauce over the pasta and it was amazing and the perfect meal! very crisp tasting with the lemon juice and capers. joe's a big caper guy so i doubled those too!

chicken piccata
what you need...
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
what to do...pound the chicken breasts with a meat tenderizer to about 1/2" thickness. Place 1 teaspoon flour in a small bowl (& set aside), and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Sunday, January 15