4 Boneless Skinless Chicken Breasts (Medium thickness)
1 Kraft Zesty Italian Dressing 12oz container
Parmesean Cheese (the stuff in a shaker)
Preheat oven to 350 degrees,Clean chicken and place in a glass lasagna pan, Pour Zesty Italian dressing until chicken is half submerged and sprinkle parmesean cheese on top of chicken generously and cover with foil then bake at 350 for 45 minutes. Take out and put more parmesean cheese on top of chicken and recover with foil bake another 15 minutes then let sit for a few minutes and serve.
CREPE RECIPIE: 2 eggs, 1 1/4 C. Milk, 1 C. Flour, 2 Tbsp. Veg oil or melted unsalted butter, and 1/4 tsp. salt.... mix all ingredients together and chill at least 1 hour or up to 24 hours.
YOU WILL NEED: 8 oz. cooked ham, chopped (but i use sliced deli ham, chopped), 1 C. shredded Swiss Cheese, pepper to taste, 1 lb. fresh asparagus spears, trimmed and cut in half, and 10 prepared crepes.
FOR THE SAUCE: 4 Tbsp. unsalted butter, 1/4 C. flour, 1 C. low-sodium chicken broth, 1 C. milk, 1/4 cup stone-ground mustard, s&p to taste, chopped fresh chives.
1) preheat oven to 400 degrees. coat a baking sheet with nonstick spray.
2) Combine ham, swiss, and pepper in a bowl. Place 1/4 Cup ham mixture and 4 asparagus (which i steam while making crepes... i don't like crunchy asparagus) halves down the center of each crepe; roll.
3) arrqange crepes seam side down on prepared baking sheet. bake crepes until cheese4 has melted 15-20 minutes.
4) while crepes are baking, melt butter for the sauce in a saucepan over medium heat. whisk in flour; cook about 1 minute. whisk in broth and milk; bring mixture to a boil. reduce heat to med and simmer sauce for 3 minutes. whisk in mustard, s&p, and chopped chives; simmer to heat through. top crepes with sauce. this makes about 6 crepes for me... the recipie says 10, but i disagree.... guess i make them too fat :)
Ingredients
1 lb box of macaroni
1 stick butter
1 lb extra sharp cheddar cheese shredded minimum
1 TBS dry mustard
25-20 oz whole milk
2 TBS sifted flour
1/2 cup italian bread crumbs
Preheat oven to 375
1. Prepare Macaroni according to box, drain and set aside
2. In a very large frying or sauce pan on MEDIUM heat, melt butter
3. Add dry mustard and cook for 3 minutes
4. Add flour and cook for 3 minutes
5. Add milk stirring continuously. DO NOT LET BOIL
6. Blend 3/4 shredded cheese stir continuously until melted. DO NOT LET BOIL
7. Mix macaroni & cheese sauce until well blended. Pour in large baking pan.
8. Sprinkle bread crumbs and remaining cheese on top and bake for 45 minutes or until top is golden brown
Day 15
Skye loves her wool
Day 14
Playing with her mommy
Day 13
Sitting like a big girl
Day 12
She loves her tubbies
Day 11
My project which still isn't finished
She laughed for the very first time today as well as rolled from her back to her belly. It was the cutest thing I have ever see. she was so happy