Feature Friday {OnelittleMomma} & SYTYC results

Happy Friday!


Yay! Thanks to all of your fabulous support, I made it through to another round in the So You Think You’re Crafty Competition!

Ready for me to reveal my So You Think You’re Crafty {Scraps} Project and share the results of the Competition this week…

Did you guess this was mine?

play sign 12

For the results of how we were ranked from 1-6, head over to So You Think You’re Crafty. My project is turned in for next week, so I hope you’ll all come back and VOTE for your favorite Projects!

Now on to Feature Friday!


In case you missed Feature Friday last week,   I’m having a hard time keeping up with it everything these days.   So…For the next few weeks, while I am busy with the So You Think You’re Crafty Competition, I have invited some of my favorite fellow bloggers to come share a guest post!

Fun, right!  You will Adore them all!

Talk about adorable…Today, my sweet real-life local blogger friend, Kilee from One little Momma is here to share a yummy recipe…Need Fashion help?  You must visit Kilee’s blog!

ONE little MOMMA- a blog about style, business and home


Hi, I’m Kilee from ONE little MOMMA! I’m excited to be visiting while Ariean is rocking the So You Think You’re Crafty competition! Over at OLM I blog about fashion, easy DIY projects and my family. 

Today I’m sharing a great freezer meal recipe.  I had a baby a few months ago and now have three boys, just like Ariean. Our family tries to eat healthily and homemade, but as a mom and blogger and business owner- things are busy. I am a big freezer meals fan because you can prep them ahead of time and then whip dinner up on your busiest days. This is a meal that my whole family enjoys and tastes great during the Summer time. I hope you love it as much as we do!

Chicken with Homemade Pesto

3 chicken breasts cut into 1″ strips

1 Tbsp garlic

1 Tbsp vinegar, balsamic

1 tsp salt

4 c. fresh basil

1 c. olive oil

2/3 c. pine nuts (can sub. in walnuts or pecans)

1/2 tsp. black pepper

1/2 c. cheese, Parmesan (grated)

1 c. cheese, Parmesan (shredded)

1 box pasta, Spaghetti or Penne

Freezer Prep:

1. Put chicken, 1 1/2 tsp. garlic, balsamic vinegar and 1/2 tsp. salt into a bag. Freeze.

2. With food processor (or blender) pulse basil and pine nuts a few times.

3. Add remaining 1 1/2 tsp garlic to processor and pulse a few more times.

4. Slowly add olive oil in a constant stream while the food processor is on. 

5. Stop to scrape down the sides with a rubber spatula.

6. Pulse until blended and then add 1/2 tsp. salt and 1/4 tsp. pepper.

7. Bag pesto sauce in a quart size freezer bag. Yields about 1 cup of sauce. Freeze.

8. Bag shredded and grated Parmesan cheese in a separate bags. Freeze.

Cooking Day:

1. Thaw all bags of prepped food.

2. Grill or skillet fry the chicken.

3. Cook pasta.

4. Bring pesto sauce to room temperature and stir in grated Parmesan cheese.

5. Mix chicken, hot pasta, and pesto sauce. Garnish with shredded Parmesan.

I love to serve this with edemame and frozen bake and serve rolls. Serves at least 5. Enjoy!

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