12 weeks….

I said it before

and I am saying it again

(almost 4 years later)

said I wouldn’t,

but I did.

I gained my weight back,

not all of it Praise God

but a quite a bit.

Dang it!

I am doing something about it.

Nussentials  90day/12weeks  GOLD Challenge let’s see what happens, how I can transform again? Gain energy, feel better both inside and out. Find ME again.

Follow my journey as I document the ups the downs, cooking healthy for my family, baking all my cupcakes (guess I need to find a taste tester!) and everything in between!!

Want to do it with me? Start now and our 12 weeks will END just in time to see all the family and friends over the holidays!

Nussentials check it out.

www(dot)nussentials(dot)com/mamabirdnest

Love ya. Mean it. Mama Bird

Technorati Tags: Nussentials,weight loss,Mama bird's nest,90 day challenge,12 week

Pesto Chicken

If you have been following you know how much I LOVE Pesto and I am always for looking for new ways to include it in my weekly menu. Check out my Perfect Pesto, I consider it perfect because it is so good but, not too strong which is the only complaint I have ever heard about pesto, some people like Tina will complain that it is too strong so the addition of the fresh spinach doesn’t change the taste, it mellows it a bit! YUM

Pesto Chicken

Boneless skinless chicken breast

garlic salt & pepper

1/2 cup Perfect Pesto

mozzarella cheese for topping

Pound chicken thin, top with pesto, cover with foil, bake 30-40 mins at 350, remove foil, top with cheese pop back in oven for 7-10 mins to melt cheese.

ENJOY!!

XOXO, Mama Bird

Perfect Pesto

Mama loves some PESTO and I love making it and lots of it!! I have several basil plants just so I can make Pesto all summer long to stock pile it for the winter! I have had a few friends say that sometimes they think that Pesto can be a little strong so I add fresh spinach to my recipe in order to mellow the flavor a bit. Don’t worry it doesn’t change the flavor! I also use walnuts in lew of pine nuts as Hubs gets massive headaches from pine nuts and the walnuts don’t seem to bother him as much.

Perfect Pesto

2 cups basil leaves

1 cup fresh baby spinach

3 cloves garlic

1/3 cup walnuts

1/2 cup olive oil

1/2 cup parmesan cheese*

In food processor add basil, spinach and garlic, pulse until combined; add walnuts and parm while pulsing slowly add olive oil through the tube. It’s that easy!!

* NOW if you are making a ton and want to FREEZE it DO NOT add PARMESAN. Place in freezer safe dish and lightly top with a layer of olive oil and it will freeze beautifully. Take out of freezer and add shredded parm to Pesto and ENJOY Pesto all year long!!

Mimi’s Chicken Pie

Sundays growing up we used to go to my Mimi & Pop’s for lunch and this is one of my fav recipes. The smell of it alone takes me back to her kitchen, the clear vinyl floor covering, the wooden table my Pop made that is now in my kitchen, food = love.  So from my Mimi to you I share her yummy chicken pie.

Mimi’s Chicken Pie

3 to 4 chicken breast drizzle with olive oil, salt, pepper & thyme roasted at 350 for 35-40 mins; cool and shredded an set aside.

1 stick of butter, melted

1 onion, diced

1/2 cup flour

4 cups chicken broth, warmed

3 carrots, blanched & diced

1 stalk celery, diced

1/2 cup frozen peas

Melt butter, add onions & celery sauté until translucent slowly add flour, it will be very thick. Next, slowly add the warm broth. Toss diced carrots into boiling water for 3 mins. Add remaining veggies, chicken, & spices to broth mix; pour into 9x13 casserole dish. Cool in fridge for a hour or two up to overnight.

Topping

1 stick melted butter

1 cup Bisquick

1 cup milk

melt butter, add bisquick and milk', pour over top of chicken pie and bake 45 mins at 350.

ENJOY!!

xoxo, Mama Bird

 

Chicken Salad

Chicken salad is one of those dishes that I make a little different each time I make it based on  what kind of chicken, veggies etc that I have on hand. Today I made another old school or should I say “Retro Rad” in honor of Emily Ellen from Next Food Network Star? Again, this is an easy recipe that lends itself to whatever you have in your fridge! The key to the moist & yummy chicken is marinating it overnight. I promise this is the one step NOT to skimp, unless you use rotisserie chicken, it will be moist but, not all the yummy flavor!

3 to 4 Chicken breast marinate in Italian dressing overnight

2 stalks celery, sliced thin

1/2 sweet onion, chopped fine

3 hard boiled eggs, chopped

1/2 cup mayo (maybe more/less)

2 T of chix broth/drippings from cooked chicken

1 T fresh lemon juice

pinch of thyme. garlic. salt & pepper to taste

Bake chicken at 350 for 30-40 mins. Allow to cool and rough chop. Mix mayo, lemon juice, chicken broth and spices; set aside. Add chopped veggies to chicken; add mayo mix to chicken mix; chill and ENJOY!!

xoxo, Mama Bird

Pea Salad

This is an old school recipe that I am sure has been around lots of church socials and pot lucks around the country. But, like a lot of the old school recipes IT IS GOOD and Oh it is so EASY!! Two of he best combos out there. Now don’t blink or you may miss this!

2 cans (LeSeur) peas with mushrooms & pearl onions

1 jar pimentos

1/3 c white wine vinegar

2/3 cup vegetable oil

salt & pepper to taste

THAT’S IT! Dump. Stir. Chill in fridge a few hours or overnight. ENJOY!

xoxo, Mama Bird

Bethany & Zack {wedding}

I had the pleasure of working with The Wright’s, Bethany's parents after being introduced to them through their wedding planner, Jill Thomas of  Events by Design. I just love all the details that Jill captured and the amazing photography of Richard Ellis Photography.

I love this!!

I could just lick the frosting!!

 

Can you see the sparkle on the liners? FANTAB!!

xoxo, Mama Bird

Tomato Jam

OMG this stuff is like a little dash of heaven, wrapped up in a beautiful glass jar! It is a savory jam that makes a gorgeous addition to a cheese plate!  Here are a few I found around the net that were among my INSPIRATION!!  About 3 summers ago I first tried canning andI found White on Rice Couple and they’re versions of  Tomato Jam truly were awesome!!  The following recipe is the only one I tried but I am SO EXCIED to try the others and I think today is the day!!

Tomato Thyme Jam
1 lb tomatoes
1/2 c brown sugar
4 cloves
1 cinnamon stick
3 tsp balsamic vinegar
1/2 lime, squeezed
1 Tb fresh thyme
Place all ing in a non-stick pot and bring to a boil reduce down to a simmer and let go for about a hour. It will thicken. I had enough to taste yum-eeeee and to fill to small jelly jars. I think this will be a wonderful addition to my Holiday Food Baskets!!