So, summer is in the air, school is almost out, and I am now shaving my legs on a regular basis. (Hey, I am just trying to keep it real around here.) Now, if I could only get Nurse Boy to let me shave his back on a regular basis. Sigh... Why is it that when men age, they lose the hair on top of their head, only to grow it EVERY WHERE else???
I can't wait to have my kids home with me. It has been such a transitional year for our family. I know they need time to just be a family. Hopefully, it will be a terrific summer!
Don't forget to check out Kelly's home tours over HERE. She is touring guest rooms today. Sweet Pea's room is our guest room, so I opted to wait for next week's room. I believe we will be posting photos of our dining rooms, so come back next week to tour mine.
Today's Friday Fare is so fun because my new bloggy friend Suz left this recipe in my comments a few weeks back. And, since I cannot resist a good chicken recipe, I gave it a try. It is one of my new favorites. This is a great summer recipe, too! Plus, it meets my simple, easy, and delicious requirements.
Spinach and Mushroom Chicken
4-6 chicken breasts
16 oz. WHOLE mushrooms
Kraft sundried tomato dressing
Place chicken in a 13x9 pan and cover with dressing. Top with as much spinach as you like. (Remember that it will cook down, so be generous.) Top with mushrooms. Top with some more dressing. Bake (covered with foil) at 350 degrees for 30-40 minutes, until chicken is cooked through.
Doesn't this look awesome, fresh from the oven?!
Nurse Boy and I loved this stuff! The mushrooms are AWESOME!!!
And, since I like to keep it real around here, I must be honest about something. My kids scraped the spinach and mushrooms off of the chicken before they ate it. But, they did eat it! Plus, more mushrooms for us!
I hope everyone has a terrific weekend!