I skipped a few, because they were included on the 1st day of school and Oklahoma posts. I’m behind with EVERYTHING right now… way behind.
Looks like I picked the wrong week to quit sniffing glue- 225 of 365
Lucky me to have this beautiful child in my life- 226 of 365
here I stand, strong and resilient- 227 of 365
Love- 228 of 365
Slow Cooker Tex-Mex Chicken- 229 of 365
1 lb. Boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. Flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup Frozen corn
1-1/2 cups Thick ‘N Chunky Salsa
1 cup Mexican Style Shredded Cheese
TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.
Dogs are not our whole life, but they make our lives whole- 230 of 365
Creamy Tomato-Basil Pasta with Chicken- 231 of 365
3 cups Penne pasta, uncooked
1/4 cup Sun-Dried Tomato Dressing, divided
4 small Boneless skinless chicken breasts (1 lb.)
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips
COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.
DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.