Wednesday, July 28, 2010
Sweet Baby
JuRaSsiC PaRk!!
What a great weekend w/ my FAV and BF! Can't wait for them to visit again soon! Love ya'll!
Thursday, July 22, 2010
Terrific 10 Months
Sunday, July 11, 2010
Lions, and Tigers, and Ostriches...OH MY!
Friday, July 9, 2010
Winna Winna Chicken Dinna
Ingredients
- 8 ounces uncooked rigatoni
- 1 tablespoon olive oil
- 1 cup finely chopped onion (about 1 medium)
- 1 (10-oz.) package frozen chopped spinach, thawed
- 3 cups cubed cooked chicken breasts
- 1 (14.5-oz.) can Italian-style diced tomatoes
- 1 (8-oz.) container chive-and-onion cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups (6 oz.) shredded mozzarella cheese
Preparation
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
Monday, July 5, 2010
Movin' and Groovin'
We are so proud of our big girl!