Afternoon! Today has been a whirlwind! Bobby and I ran 3 easy miles this morning then went to the chiropractor and then cleaned out more of his dad’s house for two hours. Don’t I look excited to be doing more cleaning?



Then we came home and had a late lunch and Bobby is off again to run some errands and I have to go back to the chiropractor in a bit and then I have a coffee date with a fellow teacher from the school I taught at for two years.

So, in light of the crazy busy days I have been having, I thought I would share a quick and easy recipe that is yummy!

Mexican Baked Chicken

-2-3 boneless skinless chicken breasts

-1 can low sodium cream of chicken soup

-1 can rotel (I use mild)

-shredded cheddar or Mexican cheese

-multigrain tortilla chips

*Preheat oven to 350

*place chicken in casserole dish

*mix soup and rotel together and pour over chicken

*tops with crushed chips and cheese

*bake 30-40 minutes or until juices run clear

I forgot to take a picture until after I had already taken my piece out. oops.




We are officially on a 48 hour moving countdown!!! Things are about to get wild!

QOTD: What is your favorite quick meal?