FIFTY TWO FREE APRON PATTERNS & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

On 2-1-2011 I started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month! Go to my newest post to comment.

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


52 Free Apron Patterns You Can Make:

This is a large list of patterns from around the net, all kinds of styles and types included. If you love aprons, you’re gonna love this list!....Just click on
FREE APRON PATTERNS

Here is a sampling of types of patterns:

Jean Apron

Butcher Apron

Smock Apron

Carry All Apron

Dish Towel Apron

SWEET POTATO AND SPINACH SALAD

Dressing:
1/2 small onion, very thinly sliced (about 1/3 cup)
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
1 1/2 teaspoons rice wine vinegar (not sweetened or
seasoned)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
1 medium sweet potato, peeled and cut into 1/2" dice (scant
2 cups)
4 cups packed spinach leaves
1 small red bell pepper, cut into matchsticks (scant 1 cup)
Combine dressing ingredients in a bowl.
Put potato in a small saucepan with enough lightly
salted water to cover and bring to a boil. Cook until
tender but not mushy, about 8 minutes. Drain in
colander.
In a large bowl, toss potato, spinach and pepper with
dressing. Serve immediately.
This salad dressing is less acidic than most, allowing the citrus
flavor to come through.
Calories: 76, Fat: 3 grams, Protein: 1 grams,Carbohydrates: 10 grams, Fiber: 2 grams, Net Carbs: 8 grams.

Baked Chicken Fingers

INGREDIENTS:

Baked Chicken Fingers
4-4 oz boneless, skinless chicken breasts
1 egg white
3 tbsp skim milk
1 cup corn flake crushed
1 tsp Mrs. Dash Original Seasoning
1 tsp fresh ground pepper
Cooking spray
Curry Sauce For Dipping
1/4 cup fat-free sour cream
1/4 cup lowest-fat mayonnaise
1/4 cup plum sauce (instead of or as well as curry sauce)

DIRECTIONS:

Baked Chicken Fingers
Preheat oven to 375° F.
Cut chicken into long strips.
Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.
Mix together corn flake crumbs and spices in a different bowl.
Spray cookie sheet with cooking spray.
Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with cooking spray and place in oven for 20 minutes.
Curry Sauce For Dipping:
Combine sour cream, mayonnaise and plum sauce or and curry sauce in a bowl. Stir together until smooth.
Set dip aside in fridge.