Monday

The weekend flew by- we're still working on these windows! Arrgh! But it's fun to do homework together on Sunday nights! The best news of all--I haven't been sick for an entire week!!!! Seven whole days! Last weekend we watched two very funny movies- we rented Anchor Man- and went to Little Miss Sunshine with Laura and Peter. This weekend we watched - Cheaper by the Dozen 2 (don't worry I rented it from the library!) And next weekend we're going to a cabin with Shelly and Jason. Hot tub- YAY! (Yes, pregnant women can go in hot tubs as long as their core temp isn't raised- one should naturally know when their core temp is raised because they get hot- so I'm not concerned with boiling the baby or passing out and drowning)

Since I have no pictures to post I will include a recipe we tried yesterday- It was very yummy! If you go to kraftfoods.com you can subscribe to a free magazine - I think it comes quarterly full of EASY recipes!

Bruschetta Chicken Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.