Its the end of the weekend A G A I N!
Did y'all know that Nashville is now Alaska? I now live in the Frozen Tundra (Yes stole that from MckMama)!
Check out this 7 day forecast...
Well this weekend didn't go as planned because I was strapped to couch with strep throat. Me and Strep Throat are big buddies we see each other a few times a year and I HATE IT! I haven't felt to bad this time but definitely not 100% (it feels like I am swallowing knives every time I swallow-Nice-Huh?) and I was contagious. I hung out on the couch and spent a little time with the iPad- I wont go on about how much I love that thing but I will tell you that I LOVE THAT THING!
Guess what I have a countdown for?
The New Pioneer Woman book comes out soon and I cant wait! I love her she cracks me up!
Ok, here is a question for you?
What lotion do you use?
Hope thats not personal of a questions, LOL!
I am dying here in my new Alaska home where it was a balmy 34 degrees today!
I know that is my skin is so dry or it could be that I am to cheap to pay for so I stand in a scalding shower to warm up.
Anyways I know I have talked about my extensive
scary lotion collection (I dont really know why I refer to my lotion issue it really is embarrassing)!
None of those lotions are cutting it so before I go spend a million dollars on different lotions I thought I would check with the troops (that would be you guys)!
Ok here is my recipe for the week!
This one came from CookingLight.com
3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.