Back to Reality!!

Had a VERY relaxing time on the cruise! The weather was perfect the entire time. Jamie and I did some shopping in Progresso,  in Cozumel we did a swim with the dolphins excursion. It was SO cool!! Got to touch them and kiss them and ride on the belly of one.....truly memorable!! Mike did a fabulous job of holding down the fort! I sure missed them while I was gone but it was really a great trip. Kelly Minter was the speaker at the retreat and she really had a good lesson. She is such a good speaker, we really enjoyed hearing her!! Made it back on Saturday in time to see most of Blake's football game.

Had hamburgers Saturday night and steaks on Sunday.

Monday I made the stew meat and cabbage in the crockpot, the recipe is in an earlier post.

Tuesday was Blake's 12th birthday (man I'm getting old!!) and he requested fried chicken, mashed potatoes with gravy and 7 up Biscuits. I also made him an ice cream cake at his request!

Tonight we are having Stuffed Pesto Chicken. The recipe is in an earlier post but I am going to repost it just in case you don't feel like searching for it because you really should make it......your family will thank you!!

Stuffed Pesto Chicken

4-6 boneless skinless chicken breasts

1 c feta cheese

1/4 c paprika (this is NOT a typo, yes 1/4 CUP)

1/4 tsp cumin

1/4 tsp oregano

1/4 tsp thyme

1 1/4 tsp salt

1 c pesto

1-2 cloves garlic

2 1/2 T olive oil



Preheat oven to 350 degrees. With sharp knife cut a slit into chicken breasts not cutting all the way through, just creating a "pocket". Stuff with feta cheese and put into 9x13 baking dish. In small bowl combine: paprika, cumin, oregano, thyme and salt. Spread evenly over chicken. Spoon pesto over chicken. Sprinkle with garlic. Drizzle oil over the top and cover with aluminum foil (shiny side down). Put in oven for 35-45 minutes (chicken breast thickness vary greatly) until no longer pink inside.  I serve it with whole wheat pasta mixed with the leftover pesto.