Well it seems that time has flown by these last few months and "the day" is fast approaching! I am excited, anxious, and nervous. I want everything to be perfect, this day is something every girl looks forward to! I try to actually keep myself busy with things because if I sit down and actually ponder on all that is happening I start to cry! I should probably get my crying out now instead of the day of ;)
Yesterday I went to try on my dress, needless to say I might have over-eaten over the holidays ;). All of the measuring we did before Thanksgiving had to be let back out...sigh. But that was an easy fix, she just let it all back out and we started over...I can breathe! She still has my dress..she is fixing all of the taking-up parts and working on the hem and bustle. She plans to have it ready to try on again Tuesday! I think once my dress is complete it will start to sink in, but with it not finished I feel like the day is not here yet..ha
There are lots of things to be done this week, but I'm just going to take one thing at a time! I know that everything will be fine but still, in the back of my mind, it will worry me until it is done.
Monday, January 3, 2011
Sunday, January 2, 2011
Sticky #13 Cream Cheese Chicken with Broccoli
Cream Cheese Chicken with Broccoli
Makes 10-12 servings
Ingredients:
4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onions
1 can (10.75 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart crock-pot slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to crock-pot slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
Notes: Of course with any crock-pot dish NEVER stir during the cooking process unless the recipe states so. Taking the lid off to stir causes the slow cooker to lose a significant amount of heat.
I used frozen California blend vegetables instead of broccoli florets. Since I did not have dry sherry I made my own. I used 1 teaspoon of vanilla extract and 3-4 Tablespoons of Apple Juice, came out great!
Makes 10-12 servings
Ingredients:
4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onions
1 can (10.75 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart crock-pot slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to crock-pot slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
Notes: Of course with any crock-pot dish NEVER stir during the cooking process unless the recipe states so. Taking the lid off to stir causes the slow cooker to lose a significant amount of heat.
I used frozen California blend vegetables instead of broccoli florets. Since I did not have dry sherry I made my own. I used 1 teaspoon of vanilla extract and 3-4 Tablespoons of Apple Juice, came out great!
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