Five things on my mind this Friday morning:
ONE – Fur, why yes please. Snagged this beauty the day before Gal Meets Glam blogged about it. Don’t you love it when that happens. Literally 2 days later it was sold out. Thank you Old Navy for the perfect faux fur. So comfy and soft. I plan to dress it up with black and pearls or dress it down with plaid like my photo below. Tons of fur vest outfit inspiration here. If you’re in the market for a little faux fur number Forever 21 Faux Fur Vests are a good bang for your buck. Nordstrom also has a couple of cute ones that won’t cost you a month’s PG&E bill. Check them out here. Of course, Bailey is now requesting a matching faux fur for Christmas.
TWO – Poinsettia Fundraiser // also known as, my baby for the last 2 weeks. A big huge thank you to my Uncle Kim for donating these gorgeous plants for the Plainfield PTA to sell. We sold 188 plants total!! Whoop Whoop! And thank you to all my friends and family for supporting another fundraiser. Aren’t they to die for?
(obvi my mom was there to help)
THREE – We’ve been chatting a lot about Random Acts of Kindness and how good it makes you feel to give and receive them. Well, this girl right here made my bed while I was in the shower. So, I bought her a Starbucks frosted snowman cookie. As you can see, it was ALMOST too good to eat 🙂
FOUR – Broccoli Cheese Potato Soup. Pure comfort in a bowl. Took me about 30 minutes to whip this up. It’s completely worth each and every one of the 236 calories per serving.
Skinny Taste Broccoli Cheese Potato Soup
Here’s what you need:
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp flour
- 2 1/2 cups low sodium chicken broth
- 1 cup milk
- 2 medium potatoes, peeled and diced small
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups (about 2 heads) broccoli florets, chopped into small pieces
- 1 1/2 cups reduced fat shredded sharp cheddar (I may have used 2 cups :))
- 1 tbsp parmesan cheese
Directions:
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar, stir well and remove from heat.
Using an Immersion Blender, quickly blend part of the soup for a second or two. This helps thicken it a bit.
Enjoy!!
This is an easy weeknight dinner. I served it with hawaiian rolls and a big caesar salad. Leftovers are even better the next day!!
FIVE – I have to give my cousin Mary Anne credit for this one. It was a hit this morning. We both laughed every time we walked past Holly. What a shit show:) #badelf
Have a fab weekend friends. See you Monday for {weekend notes}
xoxo stacyb
