Monday, April 29, 2013

Weekly Meal Plan 4/29- 5/5

Happy Monday!

We had a nice and relaxing weekend and it was wonderful after last weekend was full of busy traveling. My friend Amanda and I went to see Bret Michaels on Friday and it was so much fun! On Saturday Kellen and I went went to my friend (and doula) Emily's baby shower. Kellen loved the party and was an exceptional usual.  Ron wasn't home until Sunday so we spent the day relaxing and enjoying the sun.

This week is the season finale of The Following! Ron and I love the show and are looking forward to see what happens tonight. We are also heading to Door County this weekend! Yay!

Have a great week!

Monday:  Broccoli Pesto Pasta, Grilled Chicken Sausage and Salad
Tuesday: Creamy Chicken Vegetable Noodle Soup
Wednesday: Indian Style Meatballs, Curry Quinoa and Salad
Thursday: Crockpot Chicken Ceasar Sandwiches, Leftover Quinoa, Green Beans and Salad
Friday: Taco Burgers, Tex Mex Potato Wedges and Salad
Saturday: Grill Out! Restaurant Style Queso, Salsa, Guacamole, Recipe Swap Dish, Grilled Brats, Grilled Veggies and Campfire Potatoes
Sunday: Out for El Serape

Treats: Cinnamon Roll Cookie Bars (for Improv)

Friday, April 26, 2013

Recipe Swap: Crockpot Sausage, Peppers and Onions

Time for another Recipe Swap!

The theme for this swap is blogger's choice. I received Melissa's blog I was Born to Cook.  I recently made her Cannoli Cheesecake, and I was excited to receive her blog to try another yummy recipe. I browsed all of the different recipes and ultimately decided on Crockpot Sausage, Peppers and Onions. As you know, I love me a crockpot dinner and this one did not disappoint. Ron commented the next day after finishing the leftovers that he wished there was more. I followed the recipe pretty close and echo Melissa's advise- do not skip browning the sausages.

Check out Melissa's blog for more fabulous recipes! Also, big thanks to Sarah of A Taste of Homecooking for being our fearless leader and organizing our swaps.


3 lb Italian sausage, cut into 1 inch chunks (I used a mix of hot and mild)
1 tsp olive oil
3 bell peppers, sliced (I used 2 green and 1 red)
2 onions, sliced
5 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 1/2 Tbl Italian seasoning
2 tsp garlic powder
1/2 cup dry white wine


Heat olive oil in a large skillet and add sausage.  Cook until brown on all sides, then add to crockpot along with the rest of the ingredients.  Cook on low for approximately 4-5 hours.  Serve on bread or over pasta.

Thursday, April 25, 2013

Tomato Basil Quinoa Risotto

Ron and I have really been digging quinoa lately. I love the texture and I love how good it is for you. However, like rice, it is something I enjoy finding different ways to prepare. I had tomato basil risotto on our menu this week, but forgot arborio rice at the store. I had some leftover red quinoa from when I made quinoa crusted chicken. I know that quinoa cooks similar to rice and I have seen a few recipes for quinoa risotto in the blogosphere.  I came to two conclusions: 1) this recipe is awesome 2) red quinoa is not very pretty to photograph. The first conclusion is most important....

I love tomato basil anything and this was a perfect side dish to our Italian grilled (yes grilled- as in OUTSIDE!) porkchops. I kept the recipe pretty close to a standard risotto recipe and it worked really well. If you make this do not be surprised if there is a little more liquid than traditional risotto- don't worry it will be absorbed once you stir in the cheese. I can't wait to make this again!


1 Tbl butter
1 Tbl olive oil
2 shallots, diced
2 cloves garlic, minced
1 1/2 cup quinoa (I used red)
1/2 cup dry white wine
4 cups vegetable stock
2/3 cups tomato sauce
1/4 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
Salt and Pepper, to taste


Place vegetable stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add shallots and cook for 2 minutes and add garlic. Stir in quinoa, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add basil when last portion of stock is added. Right before you serve the risotto, stir in the cheese and season with salt and black pepper. Garnish with fresh basil and additional cheese if desired.

Tuesday, April 23, 2013

Weekly Meal Plan 4/22- 4/28

We are back from vacation.....and I miss Florida was snowing the day after we returned. Blah.

Kellen was really good on the airplane. He slept in his Ergo most of the time and loved looking out the window (the return flight he was a little bit fussier, but it was also in the evening).

Overall the trip went really well. It was really fun to watch Kellen experience new things (like warmth and sun).  He really enjoyed the pool and it was so fun to watch him yell with delight as he splashed. We also go to try out Kellen's stroller (he loved it and it was a savior for restaurant dining), his Go-Pod (I loved this for easy transferring and outdoor play) and Totseat (also great for dining out- Kellen likes to be in the action).

As nice as it was to get a break from cooking I am excited to meal plan again!

Here is what is on tap:

Monday: Blogger's Choice Swap Dish
Tuesday: Italian Grilled Pork Chops, Tomato Basil Risotto and Salad
Wednesday: Broccoli Pesto Pasta, Grilled Chicken Sausage and Salad
Thursday: Spicy Beef Tacos, Rice and Beans
Friday: Dinner at El Serape
Saturday: Baby Shower! I am bringing Hummus and Veggies. I am going to make Where's the Crust Pizza for dinner
Sunday: SRC Recipe

Saturday, April 20, 2013

Cheeseburger Soup

It is Surprise Recipe Swap reveal day! This month I received Kris of Sugar Cookies and Peterbilts. I was very excited to receive her blog because she is from Wisconsin!! Seeing as I live in Green Bay I love finding fellow Wisconsin bloggers. In addition to having tons of yummy looking recipes Kris lives on a farm and has many different posts about life on the farm. When I started looking for a recipe to make I was hoping to find a soup recipe to warm our tummies while it is still cold. I came across a recipe for Cheeseburger Soup and thought it sounded delicious. Ron is a velveeta lover and I, like Kris, am not always a fan. However, this soup is fantastic! I stayed true to the original recipe, but added a little extra water and veggies. Ron and I both loved this soup! It hit the spot perfectly on a particulaily damp evening...hopefully that will be ending soon and spring will be here!

Thank you Kris for a great recipe and thank you to Hungry Little Girl for hosting our swap! Check out her blog to join in the fun!


3 1/2 cups water
2 1/2 cups cubed potatoes (I used russets with the skins on)
3 carrots, chopped
1 small onion, diced
1 green pepper, chopped
4 stalks celery, chopped
1 jalapeno, seeded and diced
1 clove garlic, minced
1/2 tsp salt
2 beef bouillon cubes
1 1/2 lb lean ground beef
2 1/2 cup milk, divided
3 Tlb flour
1/2 lb Velveeta, cubed


In medium pot add water, potatoes, carrots, onion, celery, bell pepper, jalapeno and garlic.  Sprinkle salt and bullion over mixture.  Over medium heat, bring to boil. Then reduce heat, cover and simmer for 15-20 minutes, or until your potatoes are tender.

While your veggies are cooking brown the beef in a skillet and drain when no longer pink. When the potatoes are tender, add beef and 2 cups of milk to the saucepan. Combine remaining 1/2cup milk with flour, stirring until smooth; add to soup.  Bring to a low boil and cook, stirring until thickened, about 3 minutes. Reduce heat to low, and stir in cheese until melted.  


Thursday, April 18, 2013

Improv: Spaghetti alla Carbonara

Has a month really gone by since the last Improv Cooking Challenge??? I blame Kellen (or Baby Kellen as his cousins call him)...people were not joking when they told me that time will go by faster than I can even comprehend! The theme for this month is bacon and eggs. My mind went to breakfast immediately, but I ultimately decided to try making carbonara.  Carbonara has been on my "to-do" list for over a year and this presented a perfect opportunity to try it out. There are so many different recipes for this classic pasta dish, but I decided on making Nigella's recipe after seeing rav reviews from other bloggers. Nigella's recipe calls for 2 cups of panchetta, but I only used 1 cup and subbed in a cup of bacon. I could not believe how easy this recipe was and how much we loved the pasta. It made me kick myself for not making it sooner! I think that this recipe would be very easy to use as a base to add any additional ingredients you enjoy as well.

Big thanks go to Kristen of Frugal Antic of a Harried Homemaker for hosting this challenge! Check out her blog and join the fun! Next month is cinnamon and sugar...yum!


1 pound spaghetti
1 cups cubed pancetta rind removed
1 cup chopped bacon
2 teaspoons olive oil
1/4 cup dry white wine
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
 Freshly ground black pepper
Freshly ground nutmeg


Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta cubes and bacon in the oil until crispy but not crunchy. Pour over the white wine and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions.

When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta and bacon. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

Sunday, April 14, 2013

SRC: Bodacious Brownies

Hello from Key West! Happy Secret Recipe Club reveal day!

Secret Recipe Club

This month I was assigned the blog Heavenly Treats and Treasures. When I was first looking at the different recipes so many different things looked delciious, but they were very different than my usual cooking style. I wanted to find something that wa sweet and could feed a group for Ron's cribbage tournament on Saturday. I saw this recipe for Bodacious Brownies and thought it sounded perfect for my baking challenged self. I loved that I could easily make it gluten free and it used multiple types of chocolate.  I have never made brownies from scratch before, and was thrilled at how easy these were to put together. The only varation I made (besides using gluten free flour) was to make them in a 9x13 pan because I did not have a pan with the dementions described in the original recipe. I had to adjust the cooking time to 50-60 minutes because the brownies were a lot thicker. I also left out the nuts because it was afor a group of people and I was unsure of any allergies.  I have to say that these brownies absolutly live up to their name as bodacious! I absolutly loved these and womdered why it took me so long to make brownies from scratch! From what I hear they were a hit at the tournement as well. Thank you for a delicious new recipe!


1 pound unsalted butter
1 pound semisweet chocolate chopped
 2 cups semisweet chocolate chips
6 ounces unsweetened chocolate
6 large eggs, room temperature
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided (I used Trader Joe's gluten free AP flour)
1 Tbl baking powder
1 tsp sea salt
2 cups chopped pecans (optional)


Preheat oven to 350 degrees.  Grease and flour a 9x13.  

Melt together the butter, chopped semisweet chocolate and unsweetened chocolate in a heatproof bowl over a pan of simmering water (make sure the bowl isn’t touching the water).  Cool slightly.  In a large bowl, whisk together the eggs, vanilla and sugar.  Stir in the warm chocolate mixture and let cool to room temperature.

In a small bowl, whisk together 1 cup of flour, baking powder and salt. Gently stir  into cooled chocolate mixture. 
 In another small bowl toss together 1/4 cup flour, 2 cups semisweet chocolate chips, and nuts. Add to chocolate batter, gently folding in just until combined.  Pour into prepared pan.
Bake for about 50-60 minutes, or until tester comes out clean.  Halfway through baking, rap the pan against the oven rack to allow air to escape from between the pan and the brownie dough.  Don’t overbake!  Cool thoroughly, refrigerate until cold and cut into squares. 

Friday, April 12, 2013

Recipe Swap: Red Quinoa Crusted Chicken

Time for another WC Recipe Swap!

I received the blog The Jey of Cooking. I recently had her blog for a blogger's choice swap and commented on the Quinoa Crusted Chicken and, naturally, I was thrilled to receive it for the chicken swap! I love quinoa and thought the idea of making a "breading" was awesome! Jey's photo is a lot prettier than mine and I attribute that to the red quinoa I used. While the chicken may look a little different it is soooooo delicious. I followed Jey's recommendation for mustard and fresh thyme, but I made Ron's chicken with sour cream, curry and garlic because he is allerigic to mustard (*sniff*). I actually like Ron's even more than the mustard and thyme! I think next time I make this I might go that route.  I loved the texture of the quinoa and was surprised how crispy it became in the oven. I included the recipe for the curry garlic below with the original instructions (if you want to make four chicken breasts the same simply double the sauce ingredients).

Thank you Jey for a delicious recipe and a new way to use a great ingredient!

Thanks are also given to Sarah of Taste of Home Cooking for hosting our bi-weekly swaps!


1 Cup Quinoa, rinsed (I used red)
2 Cups Chicken Broth
4 Boneless, Skinless Chicken Breasts
for mustard thyme:
1/8 cup Dijon Mustard
1 Tbsp. Fresh Thyme, chopped + more for serving
Olive Oil Cooking Spray
for curry garlic:
1/8 cup light sour cream
1 tsp curry powder
1/2 tsp garlic powder
1/4 tsp salt

Preheat oven to 300.
Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.

Line a baking sheet with parchment paper (I used a slipmat). Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.

Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. If you are making the curry garlic mix those ingredients in a separate bowl with the remaning chicken.  Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through.

Wednesday, April 10, 2013

Whiskey Glazed Carrots

This past Easter Ron and I had my sister over for dinner on Saturday evening because our parents are in Florida. I made these carrots from Pioneer Woman to accompany our ham and other fixings. The recipe is very easy to put together and is perfect for a holiday table.  I did scare Ron half to death while making them because the whiskey cause some flame action when I initially added it to the pan....what kind of family gathering is complete without a little fire!?  I loved the salty, sweet and buttery flavors of this side dish. I know that this will be a dish we will use in the future...perhaps next time we will try a little brandy? I also think you could try this glazed with different veggies, perhaps sweet potatoes or maybe brussel sprouts?  Yum!

We are off to Florida on Friday and after last nights "thundersnow" I could not be more ready for this vacation! Bring on the sun and sand!


1 stick Butter, Divided
2 pounds Baby Carrots
1/2 cup Whiskey
3/4 cup Brown Sugar
1/2 tsp Salt
Freshly Ground Pepper, to taste

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 2-3 minutes each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately.

Monday, April 8, 2013

Mississippi Pot Roast

This recipe has been raging all over Pinterest for awhile and I finally decided to see what all the fuss was about after seeing it on Stephanie's blog. I am pretty loyal to my three envelope roast, but this had pepperoncini in it and I absolutely love pepperoncini! This recipe is really easy to put together and requires no added liquid (this made me nervous at first, but it turns out great). The roast is delicious and juicy, and I loved the peppers! I asked Ron which recipe he preferred, and he he couldn't decide. I honestly think I still like the three envelope roast the best, but this was a welcome change!


3 lb pot roast
1 packet Ranch dressing mix
1 packet Au Jus mix (I used a gluten free herb gravy packet)
10 pepperoncini peppers
1 stick butter


Place  roast in the crock pot, sprinkle with Au Jus mix, Ranch mix, add a stick of butter and pepperoncini peppers. Cook on low 8-10 hours.

Weekly Meal Plan 4/8- 4/14

I am so excited.....this time next week we will be in Key West! I am in desperate need of a vacation and am thrilled it is almost here! This week we are sticking to easy dinners and using some of our freezer staples. I am trying to prepare myself for traveling with a baby. I am really excited for the experience, but am nervous as well. I am hoping that everything goes smoothly, but you never know. I guess the best practice will be to be prepared and roll with the punches.... there is sunshine in the end!

Monday:  Spaghetti with Creamy Tomato and Italian Sausage
Tuesday: Freezer Chili
Wednesday: Crockpot Chicken Tikka Masala (Ron's parents are joining us and watching Kellen during our volleyball game)
Thursday: Mexican Meatballs, Rice and Salad
Friday-Sunday: Off to Chicago En Route to Key West! We will probably stop on our way out of town- See You Next Week!

Friday, April 5, 2013

Crockpot Split Pea, Potato and Ham Soup

I love leftover ham. Many delicious things come from leftover ham....scalloped potatoes (we made these on Monday), bean soup, breakfast dishes....the list goes on and on.  Split pea soup is one of my favorites and I have not have a chance to make it for a long time. I had just enough ham left from the scalloped potatoes to make the soup. However, the tricky thing can be determining when to make it because it can take time. I have heard of other people making it in the crockpot and decided to give it a try. This recipe is my version and I am sure there are many out there, but I wanted something really simple that would be ready to eat after my Thursday night workout class. Making this soup in the crockpot is shockingly easy and made me think "why did it take me so long to do this!?!".  The key is not to stir until the very end when all the ingredients can be easily mixed together. Sorry for a crappy picture. The baby was about to wake up and I was eating and photoing on the fly! This recipe makes a ton so have a few freezer bags ready so you can freeze and enjoy it again!


1lb bag dried split peas
1 meaty ham bone (I usually cut most of the meat off), or 2 1/2 cups chopped ham
1 cup sliced carrots
1 medium onion, chopped
1 1/2 cup sliced celery
2 cups chopped potatoes (I use russets and keep the skins on)
1 tsp dried thyme
1 tsp salt
1 tsp garlic powder
1 1/2 tsp black pepper
1 bay leaf
7 cups water


Place peas in the bottom of the crockpot. Next, add the ham and ham bone. Layer the vegetables finishing with the potatoes. Add spiced and finish with water. Do not stir. Allow soup to cook on low 8-10 hours. Remove bay leaf and ham bones (they should a pretty clean at this point). Gently stir the soup till all ingreidents are evenly mixed. Season with salt and pepper if necessary.

Thursday, April 4, 2013

Cannoli Cheesecake

I think I have said this before, but I will say it again- I am not a big fan of cheesecake. Give me an apple pie any day!  However, my husband and sister love cheesecake and I have grown to really enjoy making them. I love the simplicity of it (the trickiest part is making sure you cook it correctly!). This recipe is from fellow What's Cooking member Melissa of I was Born to Cook. I originally saw this recipe when someone posted for cheesecake recipes on the cooking board. Cannoli is one of my favorite desserts and I thought the adaptation to a cheesecake would be delicious. The only change I made was to use an chocolate cookie crust because I can make it gluten free for Ron. I know there are gluten free graham crackers, but I have not had a chance to use them to see if they have the texture I am looking for. This recipe is really easy to put together and I loved that it didn't require a water bath for baking the cheesecake. I served this to my sister when she came over for a pre-Easter dinner, and then to Ron's family the following day- I always find that a cheesecake feeds a ton of people!  I even had a small slice and found this dessert very yummy!
Thank you Melissa for a delicious recipe!

Cannoli Cheesecake
(from Melissa of I was Born to Cook; orginally from Fine Cooking)


18 Oreo cookies
2 Tbl butter, melted
3 (8 oz) packages cream cheese, at room temperature
1 cup ricotta cheese
2 Tbl AP flour
pinch of salt
1 1/4 cups sugar
2/3 cup chocolate chips (I increased this slightly)2 Tbl finely grated orange zest
1 tablespoon pure vanilla extract
4 eggs, at room temperature
confectioners’ sugar, for garnish (I did not use this)


Position oven rack to middle of oven and preheat to 375 degrees.  

Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely.
 Lower oven temperature to 300 degrees.

Put paddle attachment on stand mixer.  Mix cream cheese, ricotta, flour and salt on medium speed, scraping sides of bowl frequently, until very smooth and fluffy, about 5 minutes.  Make sure cheese has no lumps.  Add sugar and beat until well blended and smooth.

Add chocolate chips, orange zest and vanilla.  Beat until just combined, about 30 seconds.  Add eggs, one at a time, also beating until just blended.  Do not overbeat.  Pour filling into cooled crust and smooth top.

Bake for about 60-65 minutes.  The sides will be puffy and the center will look soft and jiggle.  Set on rack and cool completely.  Cover and refrigerate, at least 8 hours and up to 3 days.  

Dust with powdered sugar and serve.

Wednesday, April 3, 2013

Sloppy Joe Pot Pie (Gluten Free)

Ron loves sloppy joe's and I am a bit of a fair weather fan (I really have to be in the mood for them). I saw this recipe from Betty Crocker and knew I needed to give it a try for my sloppy joe loving husband. The recipe is really simple and new variation on a traditional dish. Ron and I both thought this recipe was delicious! I especially liked how quick it came together (always helpful on a weeknight), and the addition of cheddar cheese will always get two thumbs up from me.


1 lb lean ground beef or turkey
1 medium onion, chopped
1 can (15.5 oz) sloppy joe sauce
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
1 cup milk
1 cup Bisquick Gluten Free mix
1/2 tsp garlic powder
1/2 tsp black pepper


Heat oven to 400°F. Lightly grease bottom only of 8-inch square baking dish with cooking spray. In large skillet, cook beef and onion over medium heat, stirring occasionally, until beef is browned; drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish. In medium bowl, stir together remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown

Monday, April 1, 2013

Crockpot Pesto Ranch Chicken

My crockpot has been getting a workout lately! I saw this recipe at the Picky Palate and thought it sounded interesting enough to try. I was a bit skeptical of how the flavors of ranch and pesto would blend together.  I was pleasantly surprised by how delicious this chicken was! Ron adores pesto and is a big fan of anything from the crockpot and, needless to say, loved this dish. I used chicken breasts over thighs because I prefer white meat.  I was originally going to serve this over mashed potatoes, but I switched it up and served it over pasta. I made a sauce with diced tomatoes, a slash of cream and a little Italian seasoning. We also sprinkled feta cheese over the top (sounds like an odd combo, but trust me it is awesome).  If you are looking for a new crockpot meal this one is worth a try!


2 lbs boneless skinless chicken breasts
6 oz jar of pesto
1 package Ranch Dressing Mix
1/2 cup chicken broth


 Place chicken breasts into crockpot. Mix pesto, ranch dressing and chicken broth into crock pot. Stirring gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

Weekly Meal Plan 4/1 - 4/7

Happy Monday!

I hope everyone had a lovely Easter with family and friends. Ron and I celebrated with his family and it was so fun to see Kellen begin to interact with his cousins and observe everything around him. This week is nice and low key. Ron has a cribbage tournament on Saturday and I am looking forward to relaxing!

Have a great week!

Monday: Scalloped Potatoes and Ham with Salad
Tuesday:  Leftovers
Wednesday: Root Beer Sloppy Joes, Potato Wedges and Salad
Thursday: Crockpot Split Pea Soup
Friday: Cheeseburger Soup (Surprise RC)
Saturday: Out for Dinner
Sunday: Recipe Swap Chicken Dish, Roasted Potatoes and Salad

Treats: Bodacious Brownies