Thursday, June 23, 2011

Chicken Surprise

It's VBS week, which means I'm too tired to shop. What's for dinner?

Chicken Surprise

2 cups leftover shredded beer butt chicken
2 slightly overripe tomatoes, seeded and diced
1/4 c. mayonnaise
4 cups cornbread stuffing mix, prepared with water

Layer in a greased casserole dish:

Bake at 350 degrees for 30 minutes. Serve with salad and homemade Thousand Island dressing.

*Or one can of condensed cream of mushroom soup

Wednesday, June 15, 2011

Hey Howdy Hey

Katherine's field trips went fine. She was almost given a snack with white chocolate in it at her school's field day, but she caught it. I love that girl. She and her best friend just got their ears pierced and look entirely too grown up.

Potty Training 2011 is almost 100% done, thank goodness. Nik-Nak asked for potty training advice. HAHAHAHAH. The best advice I have is throw everything at it and see what works. Reward chart, big gift at the end, jelly beans every time you go, wearing underwear, going commando around the house--we've done it all, and it's been a different technique that's worked with each kid. That, and it seems as if I have to totally lose my Dr. Sears zen attitude and declare that we're going back to diapers. Magically, they get it only after I've passed that point.

Uh, you think I'd have more news. Our veggies are growing, the baby is crawling and teething, Eli is reading (Reading!), we've been on our first trip of the summer, Scott replaced the playhouse roof that the birds pecked holes in (Try pecking a hole in plywood, you stupid wrens!), and I'm happy to have everyone home from school. Yay, summer.

Chicken and Asparagus Lemon Pasta

In a large crockpot, put two sliced onions and three lemon halves, seeds removed. Place a whole chicken on top, seasoned inside and out with whatever you like. I used Jane's Krazy Mixed Up Salt. Add a cup of chicken broth and/or white wine. Cook until the chicken is done. (I used a mostly-frozen chicken and cooked it on high all day.) Remove the chicken and let it cool on a cutting board. Strain the broth and return it to the crockpot. Squeeze the lemon pulp into the broth. Add raw asparagus, broken into one-inch pieces. Cook in the broth until tender. Shred the chicken. Add half to the crockpot and save half for another meal. Add 3/4 lb. cooked pasta (I used bowties.) Stir and heat through. Taste for salt.