Thanks for pardoning my dust today! I think I am done, for now. I have a brand new, nifty little banner up there… some of the links aren’t taking you where they will, just yet… I’m working on it. But, at least my blog isn’t welcoming spring anymore! LOL

Oh, and by the way, if you are here, you’re getting your first little peek at a brand new product I have coming out this Friday. I’m so excited about it, I could just squeal! I love how my blog looks and can’t wait to start helping others prettify their blogs, too 🙂

OK, I have to get back to work on the rest of the new goodies I’ll have for you this week! But, before I go, I want to share a really easy recipe with you all that I just recently discovered and its SOOOO simple! My hubby raves about it and keeps making me make it!

I don’t recall where I first found the recipe, but we’ve decided to call it “Chicken Stroganoff.” Here’s the basic gist… you place four chicken breasts in the bottom of your crock pot. In a bowl, mix together 1 packet of onion soup mix, 1 can of low fat cream of mushroom soup, 1/2 cup of lowfat (or fat free) sour cream and 1 cup of water (you could even substitute some white wine for some of the water, if you’d like!). To that, I add some garlic (I just sprinkle in some Garlic Garlic from Tastefully Simple – EASY PEASY!) and some fresh ground black pepper. So, mix that all up, pour it over the chicken breasts, and turn on your crockpot, then walk away! I’ve made it in 4 hours on high and in 8 hours on low… doesn’t really matter much, it turns out spectacular no matter what! Just before serving, I stir in a little cornstarch slurry just to thicken the sauce and my hubby loves this served over egg noodles. If you skip the noodles (or go sparingly on them), this dinner is around 400 calories when you add in a cup of steamed veggies and its PACKED with flavor. We love it – so I hope you give it a try, too!

OK, that’s all from me for tonight – have a good one!