I'm a stay at home mom to the two most adorable girls in the world and wife to my favorite computer geek. I am rapidly passing thirty and still waiting for some small amount of wisdom that is supposed to come with age. Maybe another 30 years will do it.
Yes, I know it's actually Thursday. A day late and a dollar short...that's how I do things sometimes. We've (I've) been adjusting to a new routine around here. A couple of months ago Babs reached that beautiful milestone that is one long nap a day instead of two short, slightly painful naps a day. It was a good time in our household. But now Lolly no longer needs a nap and Babs, who has always been a delicate sleeper, is feeling the loss. Plus, I'm left with an entirely too intelligent for her age three year old that needs entertaining during my previous break. So, now we do preschool every afternoon. We've just started it this week and it's gone fairly well, all things considered. Lolly loves it and I'm really enjoying the one on one time with her. She can be pretty entertaining! ;o) The complication that has unfolded before me now though is that not only am I doing the full time mom thing, but trying to toss in the cooking, cleaning, laundry & sewing around the preschool lessons. May the force be with me. On the bright side, I found a cute little thing to help Lolly learn the days of the week and hopefully that will help me remember them too!
Now, onto the much awaited recipe. This is an oldy but a goody. If I remember right, I saw this recipe done on a local morning show a few years ago and it has been a hit ever since. Except for when I went through my wheat pasta phase. I'm not sure if CG has recovered from that one yet.
Chicken Spaghetti
16 oz. pasta (uncooked)
16 oz. sour cream
2 cans of cream of chicken soup
2 cans milk
1 box of stuffing
Cooked chicken
(1 large can of chicken or about 1 lb cooked & shredded chicken)
Mix together sour cream, cream of chicken soup, milk, a small portion of stuffing packet (for seasoning), chicken and pasta.Pour into 9x13 baking dish.Cook the remaining stuffing and spread over the mixture already in pan.
Bake at 350 degrees for 1 hour.
Note: I often use 1 cup milk and one cup water instead of 2 cups milk. When I use wheat pasta, I add extra water. You can also precook the pasta, use less liquid (about half) and bake for 30 minutes.
Hmmm....this is sounding good. Maybe I should go grocery shopping a make a real meal tonight. In my spare time and all...... ;o)
A womans worth is not defined by the cleanliness of her kitchen!
"We have a lot to learn about simplifying our lives. We have to decide what is important and then move along at a pace that is comfortable for us. We have to develop the maturity to stop trying to prove anything, to be what we are." Marjorie Pay Hinckley
So be sure when you step, step with care and great tact. And remember that life's a great balancing act. Dr. Suess
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2 comments:
It sounds good! We've gone to frozen, processed dinners or going out to eat. I'm too tired to cook right now with adjusting to my fall schedule.
I need to get involved in the recipe swap!
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