This recipe courtesy of Nichole Potts and KRAFT foods

My husband and I had the pleasure of enjoying this meal with the Potts family.  This is a recipe you MUST try!

CHICKEN PARMESAN BUNDLES

Ingredients:
4oz (1/2 of 8oz pkg) cream cheese, softened
1 pkg. (10 oz) chopped spinach, thawed and drained
1-1/4 cups shredded mozzarella cheese, divided
6 tbsp. grated parmesan cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lbs.) pounded to 1/4-inch thickness
1 egg
10 ritz crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated (I use entire jar)
toothpicks

1.  Preheat oven to 375. Mix cream cheese, spinach, 1cup of the mozzarella cheese, and 3 tbsp. of the parmesan until well blended.  Spread evenly into chicken breasts.  Starting at one of the short ends of each breast, roll up chicken tightly. Secure with toothpicks.

2.  Beat egg in bowl or shallow dish. Mix remaining parmesan cheese and the cracker crumbs in seperate dish. Dip chicken bundles in egg, then in crumb mixture. lay seam side down in a 13×9 in. baking dish coated with cooking spray.

3.  Bake 30 minutes or until center is no longer pink.  Remove from oven and discard toothpicks. Cover with heated spaghetti sauce and mozzarella cheese.

Today I took my little one to the park.  We had a picnic lunch, went for a little stroll, took a ride in the swing and then it was off to the sand box.  (Why she thinks sand tastes good…I will never know!)  After being at the park for about an hour we (me) needed something sweet.  Off to the Doughnut Shop it was! (Don’t tell her Daddy!)  All in all it has been a great day.  Usually I am stuck inside catching up on housework, but today we took a much needed break and got outside!  Cleaning can wait, at least until company comes over.

What activites are you and your family enjoying this weekend?

Be sure to check out our GREEN page for information about the kinds of organic foods you may want to consider buying the next time you are at the grocery store.

Click HERE for all the new details!

Okay, so a few months ago I was running through my do-to-list…1. dishes   2.  grocery shopping   3. dusting  4.  change the beds  5.  laundry….you get the picture.  Having completed the first 4 on my list that week it was on to LAUNDRY.  I turned the dial on my washer, added the detergent, threw in some fabric softener and walked out of the room for a sec to get my basket of clothes.  Nearly 1 hour later I returned to my washing machine only to find the door to my washer open and nothing inside…YEP!  Totally went through a whole “washing” cycle without ever having added the clothes!  AHH!  But hey, on the bright side I had a squeaky clean washer!

Then, today…I came home from grocery shopping, put my little one down for a nap, cleaned out the fridge, put the dishes away and swept the kitchen floor.  Twelve o’clock rolled around and so was my stomach, time for lunch.  I dropped two pieces of bread in the toaster, grabbed the container of ham from the fridge, along with a jar of mayo and a slice of cheese.  Put my toast on a plate, little mayo, little cheese, little ham…ham?  Where is the ham?  WOW, really?  I had put the ham BACK in the refrigerator BEFORE I used it.  :o(

PLEASE, tell me you have lost your mind at times and done something similar?  If not, feel free to make up a story so at least I feel better!  Leave us a comment if you want to share!

We recently took a trip to Boone, North Carolina to visit some good friends.  While there, we visited a wonderful bakery were I got my hubby a “White Chocolate Pecan Cranberry Cookie”.  OH MY!  It was so yummy!  I searched and searched online for a recipe and after no luck modified one of my own.  Try them out and let me know what you think. 

INGREDIENTS

• 8 tablespoons butter, softened
• 1 1/2 cups packed brown sugar
• 2 egg whites
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup milk
• 3/4 cup white chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup pecans*

*For kids with nut allergies you could easily leave the pecans out or even substitute with quick cook oatmeal for a little added fiber. :o)

1. Preheat oven to 350.  Spray cookie sheets with nonstick cooking spray.
2. Beat butter and brown sugar in large bowl until fluffy.  Beat egg whites and vanilla.
3. combine flour, baking soda and salt in medium bowl. Add flout mixture to butter mixture alternately with milk, ending with flour mixture.  Stir in chips, pecans, and cranberries.
4. Drop dough by slightly rounded tablespoonfuls onto prepared cookie sheets.  Bake about 10 minutes or until lightly browned.  Cool on wire racks.

Makes about 6 dozen cookies.  Don’t bake them all at once if you don’t have time.  Store leftover dough in an air tight container and refrigerate for up to a week.

Stay tuned!  Next week I will be sharing 3 new recipes sent in by a Mommy Who mom…yummy dishes just in time for fall!