Monday, March 12, 2018

Reflections District

Matthew won third place in the Reflections Photography contest. We celebrated yesterday at Hanover High School.

LOVE him!

Saturday, March 10, 2018

Cheesy Chicken Stuffed Peppers

Per Serving: Calories 216, Fat 6.9g, Carbs 11.4g, Protein 29.9
3 bell peppers halved
1 tbsp vegetable oil
1 Vidalia onion sliced
16 oz sliced mushrooms
1 1/2 lbs chicken tenderloins
2 tsp Italian seasoning
12 slices provolone cheese
parsley for garnish

Preheat oven to 325 degrees.  Place peppers in a large baking dish and cook for 30 minutes.

Meanwhile, in a large skillet, over medium-high heat, heat oil.  Add mushrooms and onions,  season with salt and pepper.  Cook until tender, and soft, about six minutes.

Add chicken and Italian seasoning.  Cook until chicken is done.

Add provolone to bottom of baked peppers.  Top with chicken, mushroom, and onion mixture.  Top with another slice of provolone cheese.  Broil until golden brown.  Garnish with parsley.

Monday, March 5, 2018


So this happened.....

No good deed goes unpunished.  My husband had an accident with the chainsaw.  He is okay, stitches and a good clean up helped.  Here's hoping he will make a full recovery.

Thursday, March 1, 2018

Fun Times in All the Madness!

Sillies with the co-teacher.

Always the tongue.

Hawaiian Day
Basketball Game!

Destination Imagination
It's All About the Donuts!

Sunday, February 18, 2018

Barbecued Chicken Sandwiches

*From Fix It and Forget It Cooking Light
Serves 15

3 lbs uncooked boneless chicken breast
1 cup ketchup
1 small onion, chopped
1/4 cup water
1/4 cup cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 garlic clove, minced
2 shakes of Thyme (calls for bay leaf)
2 tsp. paprika
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper

Place chicken in slow cooker.

In a mixing bowl, combine ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf (substituted thyme), and seasonings.  Pour over chicken.

Cover. Cook on low 3-4 hours.

Shred chicken and return to slow cooker.  Cover and cook on low an additional 30 minutes.

120 calories per serving, 2 g. total fat, 30 mg cholesterol, 320 mg sodium, 6 g carbohydrates, 19 g protein.