Easter is one of my absolute favorite holidays. I feel like the focus is all about faith, fellowship, and family [yes, I did that on purpose]. Seriously though... it seems like Christmas gets swallowed up by the trees, gifts, and parties whereas Easter stands a chance in the faith world. It's obviously the pinnacle event for the Christian faith, but it also coincides with the Jewish Passover. I love celebrating (always with lots of tears) the sacrifice of Christ on the cross. It's a humbling, moving time of the year.
We had a day full of celebrating with our sweet family! Corey was enthralled with his cousin and clearly not interested in taking pictures.
This precious man is so sweet. Those cheeks played at church at 8:30, had brunch with extended family, took a sweet nap for Mommy and Daddy (PTL), then kept partyin' with family until 9:00! He was a trooper!
Last Thursday, I got to venture out to hang out with some of the ladies in my neighborhood. It was so much fun to get to meet so many new girls! I'm enjoying this life in the burbs. It's a definite change from our area in Dallas.
I was proud that I finally got my hair curl down (at least for that night). Although, I def need to work on my selfie game... and clean up those toys.
Again... def need to work on the selfie game, but I do loooooove this top from a boutique nearby [if you live in Houston, you must go to Magpie's]!
I posted about these already, but oh comma my. Baby Chuck Taylors. I can't even stand it. They're velcro, too, which is a necessity for chubby feet!
I've had this recipe for years, cooked it more times than I can count, and it still never ceases to make my mouth water. I found the recipe in the days when I worshiped Paula Deen. Although my feelings have changed for her, I still keep this on repeat for dinner in our house. Her original recipe can be found here.
It takes just about an hour to make, and it's basically a dump-and-go recipe. It's delicious, comforting, creamy, savory, and oh-so-addicting.
This dish comes in at around 300 calories per serving [it's not the lightest thing I make]. We serve ours over rice so we can sop up the yummy sauce. You could definitely sub mashed potatoes, roasted cauliflower rice, or even skip the side altogether and stick to roasted veggies.
The recipe is super simple: chicken breast + Swiss cheese slices + herb seasoned stuffing (like below) + white wine + cream of chicken
I dump mine in a biggo 13x9 Pyrex or my Dutch oven. Chunk it in the oven, and you're good to go!
Lady and Sons' Chicken in Wine Sauce
4 large skinless, boneless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
4 slices Swiss cheese
2 (10 3/4-ounce) cans cream of chicken soup
1/2 cup white wine
1 cup herb-flavored stuffing mix, crushed
3 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Place the chicken breasts in a 13x9 Pyrex coated with cooking spray or in a Dutch oven. Season liberally on both sides with salt and pepper, to taste. Layer the cheese on top.
In a medium bowl, mix soup and the wine. Pour the mixture over the chicken and cheese. Sprinkle the stuffing mix on top and drizzle with the melted butter.
Bake for 45 minutes to 1 hour, until chicken is cooked through.