Sunday, October 31, 2010
So I got the call that my sister is going to have her baby on Monday! How that girl can seriously pick the week she is going to deliver and then make it possible for everyone to be there for it by being induced is beyond me. I swear, she is like a machine, in control of EVERY move of her life. She checks off her life events like a freakin grocery list! I, however, am the exact opposite. As Greg and I wade through all of the information on how to conceive, what's best to do, and how to chart your cycles, my head starts spinning. (and let me make a note here stating that if Greg had it HIS way I would've miraculously given birth to our first child the day we got back from our honeymoon so...no pressure, right?) Sometimes I wish I could have just an OUNCE of Leah's patience to read and take in all of the information. What I've learned thus far is that getting pregnant is not a piece of cake. I always thought, "well people do it by accident all the time, how hard can it be?" Well, turns out it's a bit more complicated than you'd think. So, here I am, trying to stay organized, on top of my cycles, and educated on the wonderment of conceiving. Let's hope for my sake that it just happens easily so I don't have to try to wade through the wonderment of fertilization treatments...
Thursday, October 21, 2010
This is a recipe I came up with after hearing a few different versions. It baked up creamy and delicious and my husband even went up for thirds!!! I too couldn't help myself when it came to going up for more. Greg raved, "this one is a keeper!"
1 box wheat or regular stove top stuffing (prepared)
1 bag of broccoli cooked al dente, I used a 16oz bag of broccoli spears which I steamed
2 cans cream of soup. (can be mushroom, chicken, or celery) I used 98% fat free mushroom and chicken
1 can milk (I used skim)
1 small can of mushrooms
2-4 Cups cooked and cubed chicken, depending on how meaty you like your dish
garlic salt and pepper to taste.
Preheat oven to 350 degrees
Coat a 9x13 glass baking dish with cooking spray
Mix the cans of soup with one can of milk. Add the mushrooms and season with garlic salt and pepper to taste. Pour into the bottom of the dish. Cover with the cubed chicken. Layer broccoli over the chicken. Top the broccoli with the prepared stuffing. Bake for 1 hour, it should be brown on top and bubbling. Make sure to check it after 45 minutes to make sure it doesn't get too dark on top. Let stand for a few minutes before serving. Enjoy!!!