I am so lucky to have a sponsor for my Mother’s Day giveaway. Mother’s Day is always special for all us ladies and it is a day that recognizes what we do each day of the year for our families. This year I have Leading Lady working with me.
Leading Lady is a premiere intimate apparel company dedicated to creating comfortably functional,remarkably affordable,stylish and easy-to-wear bras,camis and sleepwear. A family owned and operated business,Leading Lady has been expertly tailoring nursing and full figure bras for top brands and retailers across North America for more than 70 years. For the first time,Leading Lady’s comprehensive line of nursing and full figure intimates – including sexy stretch lace wire-free and underwire bras,supportive and seamless sport and yoga bras,and cozy sleep and leisure bras – can be purchased directly on LeadingLady.com.
Leading Lady is proud to celebrate “Leading Ladies” everywhere through its products,programs and philanthropic activities. Leading Lady is dedicated to arming new moms with the support – physically,intellectually and emotionally – they need to nurture their babies through breastfeeding and committed to supporting a variety of organizations and issues relevant to women across the country. Follow Leading Lady on Facebook and Twitter.
Leading Lady was so generous to offer me one of their wonderful bra’s for review and also offered me a chance for one of my lucky readers to win one for themselves. The bra I chose to review was Leading Lady’s Scalloped Lace Underwire Full Figure Bra. I had a tough time choosing which bra to go with since they all looked so comfortable. But finally it come down to trying one that would make me feel pretty and girly. I have to say I was surprised at how well the bra fit. Typically I wear a 34DD however Leading Lady did not offer this size so Erin,over at Leading Lady,suggested I go one band size up and a cup size down. This meant I would need a 36D. So I took a leap of faith and ordered that size. I am so glad that I did. It fits like a glove. It has been my go to bra every since I received it. I just love the feel of the lace (I thought the lace would be itchy,so wrong) and the straps are wide not thin and they don’t bite into your skin like so many others.
The color was perfect as well. I am always in need of a bra I can wear under white shirts and with this bra I can. I have a hard time finding them in my size and so finding this bra really makes me happy.
Leading Lady is offering my readers a chance to win a item of their choice from the Leading Lady online site. This will also include shipping charges except for in Hawaii and Alaska. So hop on over to their site and start shopping. You can enter to win on the form below.
All mandatory entries must be completed to win. Make sure to include all required information to verify your entries. One entry per household.
Fine print:Good for one free product. Free shipping on total order. Free shipping does not apply to shipments in Hawaii or Alaska. May not be combined with any other coupon code offers. Any site discounts will come off order automatically. One time use only coupon.
Disclosure:Leading Lady offered my one of their products in exchange for this review. They in no part told me what to write and I am writing this as my honest opinion.
Each and every year there is that one special day where the entire world celebrates the ones that sacrifice so much for their families and children. Each year mother’s all over the world get showered with the love and affection that they deserve and yet is usually overlooked. This mother’s day was a special one for me. I was lucky enough to celebrate it with my mother and mother in law. This morning we met my mother in law at Red Lobster and had a lovely lunch. My brother in law and his family joined with us and for once every one got along splendidly. After spending a nice brunch with my husbands family we headed to Big Lots to buy a few necessary items and then home to relax. Later in the day my daughter and I took off to Wally World to get my mother a present for mother’s day. After much debate we settled on a bouquet of roses and a lovely candle. I am so thankful for my mother. She has been there for me through rough times when I was not sure I even wanted to continue. She was there for me with both of my children when they were born. She even cut my daughters umbilical cord since the father was no where to be found. She helps me when she has time and money depending on what is needed. She is a rock I can rely on when I need some one strong to talk to. She is my mother. I am in this weird mood of reflection and thought I would post a poem I think describes my affection for my mother.
Before I was myself you made me,me
Before I was myself you made me,me With love and patience,discipline and tears, Then bit by bit stepped back to set me free, Allowing me to sail upon my sea, Though well within the headlands of your fears. Before I was myself you made me,me
With dreams enough of what I was to be And hopes that would be sculpted by the years, Then bit by bit stepped back to set me free,
Relinquishing your powers gradually To let me shape myself among my peers. Before I was myself you made me,me,
And being good and wise,you gracefully As dancers when the last sweet cadence nears Bit by bit stepped back to set me free.
For love inspires learning naturally: The mind assents to what the heart reveres. And so it was through love you made me,me By slowly stepping back to set me free.
Mom thank you for all that you have done to allow me to grow up and make the right choices,to know what love is,to find the right person to spend my life with,and more importantly for loving me enough to set me free when the time come.
“Lasagna with chicken,ricotta and spinach baked with Alfredo sauce and mozzarella cheese.”
INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped
spinach
3 cooked,boneless chicken breast
halves,diced
2 (16 ounce) jars Alfredo-style pasta
sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente;drain. Cook spinach according to package directions;drain.
2.
In a medium bowl,combine chicken and one jar of alfredo sauce,stir together. In a separate bowl,combine ricotta and drained,cooked spinach,and stir.
3.
In a 9 x 13 baking dish,place one layer of lasagna noodles,edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture,spread evenly. Sprinkle another cup of mozzarella over sauce,lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes,until top is brown and bubbly.
“Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell,Minnesota. ‘I used to prepare this dish when we were first married,’Anita notes. ‘Now that the kids are grown and we’re retired,I’m using it again.’”
INGREDIENTS:
1/4 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons butter
1 (8 ounce) can mushroom stems and
pieces,drained
2/3 cup water
1/3 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/8 teaspoon salt
Dash pepper
DIRECTIONS:
1.
In a saucepan,saute green pepper and onion in butter until tender. Add mushrooms;heat through. Stir in the water,rice,bouillon,parsley,salt and pepper. Bring to a boil. Reduce heat;cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
“White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.”
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed
milk
1 (16 ounce) package frozen whipped
topping,thawed
1 (8 ounce) package flaked coconut
DIRECTIONS:
1.
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot,using a utility fork,poke holes all over the top of the cake.
2.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
“Pan-fried tilapia fillets are served over rice and peas in a tomato and basil cream sauce for a quick and easy weeknight dinner.”
INGREDIENTS:
1 tablespoon vegetable oil
4 (4 ounce) tilapia fillets
1/4 teaspoon black pepper
1 (10 ounce) tub PHILADELPHIA Tomato &
Basil Cooking Creme
1 cup frozen peas
2 cups hot cooked long-grain white rice
DIRECTIONS:
1.
Heat oil in large nonstick skillet on medium heat. Add fish;sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet;cover to keep warm.
2.
Add cooking creme to skillet;cook and stir 2 min. Remove 1/4 cup creme;set aside. Add peas and rice to remaining creme in skillet;cook and stir 3 min. or until heated through.
3.
Spoon rice mixture onto platter;top with fish and reserved sauce.
“When the weather turns chilly around Reno,Nevada,Julee Wallberg stocks her soup pot with this warmer-upper. The creamy,nicely seasoned broth is chock-full of tender chicken,potatoes,carrots and celery. There’s old-fashioned goodness in every spoonful of this thick,hearty soup!”
INGREDIENTS:
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove,minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS:
1.
In a Dutch oven or soup kettle,saute the onion,carrots,celery and garlic in oil for 5 minutes or until tender. Stir in the flour,oregano,thyme and poultry seasoning until blended;saute 1 minute longer. Gradually add broth,potatoes and salt;bring to a boil. Reduce heat;cover and simmer for 15-20 minutes or until potatoes are tender.
2.
Stir in the chicken and noodles;simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk;heat through (do not boil).
“Broccoli florets are sauteed with garlic,butter and olive oil,simmered in broth,then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint:don’t overcook the garlic and broccoli!”
INGREDIENTS:
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic,minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese
DIRECTIONS:
1.
Cook pasta according to package directions. Drain.
2.
In large skillet heat oil and butter. Gently brown garlic,add broccoli and saute gently for 2 to 3 minutes. Add broth;cover and simmer until broccoli is tender.
3.
Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
“For the finishing touch to these nourishing chicken crescents,ladle on some gravy and garnish with paprika and green onions.”
INGREDIENTS:
1 (8 ounce) can Pillsbury® refrigerated
crescent dinner rolls or Pillsbury®
Crescent Recipe Creations®
refrigerated seamless dough sheet
4 (2 ounce) slices oven-roasted chicken
breast (from deli)
4 (1 ounce) slices Monterey Jack cheese
1 (8 ounce) can Green Giant®
mushroom pieces and stems,drained
1 egg,beaten
1/2 cup Progresso® plain bread crumbs
1 (12 ounce) jar seasoned gravy for
chicken
1/4 cup sliced green onions
1/4 teaspoon paprika
DIRECTIONS:
1.
Heat oven to 375 degrees F. Spray cookie sheet with cooking spray.
2.
If using crescent rolls:Unroll dough;separate into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangle. If using dough sheet:Unroll dough;cut into 4 rectangles. Press each to form a 6×5-inch rectangle.
3.
Top each rectangle to within 1/2 inch of edge with slice of chicken,slice of cheese and 1 tablespoon of the mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half,forming a square;pinch edges to seal. Dip each calzone in egg;coat with bread crumbs. Place on cookie sheet.
4.
Bake 20 to 25 minutes or until deep golden brown.
5.
Meanwhile,in 2-quart saucepan,mix gravy and reserved mushrooms;cook over medium heat,stirring occasionally,until hot. Serve gravy over calzones;sprinkle with onions and paprika.
“Short tube-shaped pasta tossed with seasoned tomato sauce,mozzarella and Parmesan cheeses is baked in a casserole until bubbling.”
INGREDIENTS:
1 (26 ounce) jar Prego® Traditional
Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked tube-shaped pasta
(ziti)
1/4 cup grated Parmesan cheese
DIRECTIONS:
1.
Mix pasta sauce,1 cup mozzarella cheese and ziti. Spoon into 2-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
2.
Bake at 350 degrees F for 30 minutes or until hot.
“This is potato salad the old fashioned way –with eggs,celery and relish.”
INGREDIENTS:
5 potatoes
3 eggs
1/2 cup chopped onion
1/2 cup dill pickle relish
1/4 teaspoon garlic salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise
DIRECTIONS:
1.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm,about 15 minutes. Drain,cool,peel and chop.
2.
Place eggs in a saucepan and cover with cold water. Bring water to a boil;cover,remove from heat,and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,cool,peel and chop.
3.
In a large bowl,combine the potatoes,eggs,onion,relish,garlic salt,mustard,pepper and mayonnaise. Mix together well and refrigerate until chilled.
