- grocery shopped on Friday which was crazy as we had little fresh fruits and vegetables. I spent much time chopping vegetables to put into baggies for Nick and me for the week as bags of healthy snacks are always a good thing. It's well worth the effort.
- realized I did not take "baby steps" when it came to redecorating our home. I spent much of the weekend tearing down our foyer, living room, dining room, kitchen and closet. Also, I cleaned everything I stored so when it is "put back time", we can do just that.
- put some final touches on our room with some living room pieces as I want to get a few new,fresh things for that room. I need to be thinking all of the time.
- asked Sarah to come to help me on Saturday to put things together and thankfully she has the day opened.
- watched Matt Everly compete in the Arnold Palmer Invitational and win which was fun.
- made this amazing Smothered Chicken Recipe which took a bit of time to do and no one is going to be eating it when I take it out of the oven. I know I need to get over it so here are a few changes I made. I did doubled the mushrooms and spinach amounts as those listed on the recipe seemed small. That being said, I must add that I have never made Creamed Spinach before and this one turned out quite amazing. I used low fat cream cheese which seemed to make no difference as it was creamy and flavorful and just delicious. The dish rating will soon follow.
- touched base with Matt as friends hosted a surprise "engagement party" for him and Jen. Matt was cute a he was happy that Jenny was happy.
Have a great week...it's my last working week before Spring Break!
FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded Parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste
FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
FOR THE CHICKEN:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper
Preheat the oven to 350 degrees. Sprinkle the garlic powder,
seasoned salt, and pepper on both sides of the chicken. Bake for 16
minutes.
Meanwhile, make the creamed spinach. Over medium-high heat,
melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add
in the spinach and garlic. It will shrink ridiculously. When it's cooked
through, stir in the cream cheese and Parmesan cheese. Continue cooking and
stirring until the cream cheese is melted. Remove from heat.
For the mushrooms, melt butter and 2 T olive oil in a skillet.
Put the mushrooms in and cook until browned all over. Don't season with salt
until they are browned or they will never brown. Deglaze the pan with the
wine. Add in the garlic and season with salt and pepper. Cook until most of
the wine is cooked out.
Flip the chicken pieces over. Divide the spinach and mushrooms
over the top of each breast. Lay two slices of cheese over each piece of
chicken. Cook another 12-14 minutes or until cheese is browned and chicken is
done.
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