Mrs. Nurse Boy here.
Spring Break of '09 is almost over for the Nurse Boy Clan. Since we have spent a good part of the week tackling household projects, I think my kids will be thrilled to run into the school building early Monday morning. This spring break will be remember as...well, it probably won't be remembered. Let's hope. Or they will remember it as the week that mom and dad ignored them and randomly tossed frozen chicken nuggets and cheese pizza at them. Good times, I tell you. Good times.
And, sore arms and back. Who knew that painting was a great workout?! I am here to tell you that it is!
I did cook a few meals here and there this week. We even tried a new chicken dish. It appealed to me because it required the use of a crock pot, which meant hardly any meal prep. Have I told you how much I love my crock pot? It is one of my very favorite appliances. I don't use it nearly as often as I should, but I still love it and find it to be very useful.
I also found some time to read some blogs this week and I found this recipe in the comments on my friend Sue's blog. Yep, I stole this recipe. It was delicious, so I am sharing with you.
Mexican Crock Pot Chicken
2-3lbs. of chicken breasts
1 jar salsa
1 envelope taco seasoning
1 can cream of mushroom soup (I used fat free)
8 oz sour cream (I used fat free)
Dump chicken, salsa, taco seasoning, and mushroom soup in the crock pot. Cook on low for about 6-8 hours. Right before you are ready to serve up the meal, stir in the sour cream. I served the chicken over brown rice.
I think I might add black beans next time for the health benefits. This had great flavor and can be served as breasts or shredded chicken. It has been added to our rotation.
We are off to have some fun today. No more projects, for now anyway...
4 hours ago