Tuesday, April 20, 2010

My DayBook

My Daybook for Today, April 20th, 2010

Outside my window...it's dark outside, which means bedtime for the kiddos and quiet time for Momma!

I am thinking...well, wondering, why in the world I decided to start baking 3 loaves of bread at 8:30pm!
I am thankful for...everyone in the house is feeling better and can breathe again!

From the kitchen...dinner tonight was Scrambled Eggs w/Spinach and Turkey Sausage! YUMMO! Now, I have homemade bread baking away in the oven!

I am wearing...t-shirt & grey yoga pants

I am creating...hmm, well, fermenting...my first sourdough starter.

I am reading...Nourishing Traditions by Sally Fallon. So far I love, love, love it.
I am hoping...my van doesn't cost too much $$$ to get fixed at the garage!

I am hearing...Darla snoring, she is the cutest little Boston ever!

Around the house...so much to do to prepare for Sofie's upcoming Communion party. Inside and outside! Better get a move on!

One of my favorite things...listening to my children playing on the swings, laughing and playing! The sweetest thing ever!

A few plans for the rest of the week: Girls night out with Sofie & some great girlfriends on Friday night, and watching Food Inc. tomorrow night on PBS!

Picture Thought... (see above) my beautiful little ones playing on the swings, one of my favorite sights and sounds is to see them smiling together!

Special thanks to Peggy, at The Simple Woman's Daybook, for hosting today's Daybook! Pay a visit to her blog to read more Daybooks or join in and start your own!


  1. I found this on a blog. Thought you would like to see it. Going to make it all tomorrow. I will let you know how it all turns out.
    Wine and Herb Chicken
    Cheesy Taco Chicken
    Lemon-Lime Spicy Chicken
    Louisiana Chicken

    Let's get started! You'll need to have on hand:

    3 T. olive oil
    2 T. fresh lime juice
    2 T. Orange juice frozen concentrate
    2 T. fresh lemon juice
    ½ lemon, sliced thinly
    ¼ c. chopped onion
    ½ cup slice green bell pepper
    ¼ c. chopped celery
    3 clove garlic, minced
    4 T fresh parsley, minced
    1 (14 oz.) canned whole tomatoes, chopped and undrained
    1 (12 oz.) can Rotel tomatoes and chilies, chopped
    1 (12 oz.) can Campbells Cheddar Cheese Soup
    2 tsp. Worcestershire sauce
    2 tsp. Red wine vinegar
    1½ tsp. Dried basil
    3 T. Chili Powder
    3 T. Paprika
    1 tsp. Cayenne
    ¼ tsp. Cumin
    1 tsp. Thyme
    1-1/4 tsp salt
    ½ tsp. Lemon pepper
    1 tsp pepper
    ¼ tsp Tobasco sauce
    1 c. white wine
    6 lbs chicken pieces

    STEP 1:
    Label 4 gallon-size freezer bags as follows:
    Wine and Herb Chicken
    Cheesy Taco Chicken
    Lemon-Lime Spicy Chicken
    Louisiana Chicken

    STEP 2:
    Set up the bags:
    1. Set up the 4 gallon-size freezer bags so they are standing upright. It might help to set them in bowls.
    2. Divide the chicken in to the 4 bags equally.

    STEP 3:
    Stuff the bags:
    1. In the bag labeled, “Wine and Herb Chicken”, add the following, then seal:
    1 cup white wine, 2 cloves minced garlic, ½ sliced lemon, 2 tbsp. Parsley, 1 tsp. Thyme, 1 tsp. Basil, ½ tsp. Salt, ¼ tsp. Pepper.

    2. In the bag labeled, “Cheesy Taco Chicken”, add the following, then seal:
    1 can Rotel, 1 can Cheese Soup, ¼ tsp. Cumin, 1 Tbsp. Chili powder, ½ Tbsp. Paprika.

    3. In the bag labeled, “Lemon-Lime Spicy Chicken”, add the following, then seal:
    2 tbsp. Olive oil, 2 tbsp. Fresh lime juice, 2 Tbsp. Frozen orange juice concentrate, 2 Tbsp. Fresh Lemon juice, 1 Tbsp. Chili powder, 1 Tbsp. Paprika, ½ tsp. Cayenne, ½ tsp. Pepper, ½ tsp. Lemon pepper, ½ tsp. Salt

    4. In the bag labeled, “Louisiana Chicken”, add the following, then seal:
    1 Tbsp. Olive oil, ¼ cup chopped onion, ½ sliced green pepper, ¼ cup chopped celery, 1 clove mined garlic, 1 can whole tomatoes (chopped), 2 tsp. Worcestershire sauce, 2 tsp. Red wine vinegar, ½ tsp. Dried basil, 2 Tbsp. Fresh parsley, ¼ tsp. Pepper, ¼ tsp. Tobasco sauce.

    STEP 4:
    Lay them all flat on a cookie sheet and stick it in them in the freezer!

    STEP 5:
    Add the 4 meals to your Menu Calendar.

    STEP 6: COOK & EAT!!!
    On cooking day, take out your frozen meal, thaw it, then stick in a crockpot on low for 6 – 8 hours. You can also bake in a casserole dish that you’ve sprayed with non-stick spray. Bake at 350 for 1 hour or until juices from chicken run clear.

    SERVING SUGGESTIONS: (Be sure to add these extras to your shopping list so you have everything you need on hand for serving day!)

    Wine and Herb Chicken – fresh steamed green beans, wild rice mix
    Cheesy Taco Chicken – chopped lettuce and tomatoes, tortillas, guacamole, beans
    Lemon-Lime Spicy Chicken – white rice, steamed broccoli
    Louisiana Chicken – Cajun rice (look for Zatarain’s or Tony Chachere’s mixes), green salad.

  2. Thanks for sharing Missy, this looks great!