Let me start by following up with my Bead Soup post from Tuesday. I showed off what I received from Karen at Over the Moon Design in that post. While I was gone, she also received her bead soup from me. Karen spilled the details of the soup I sent (so you definitely want to check out her post) but here's a few quick pics of the soup(s).
|A colorful mix of beads with a pewter focal|
|A more earthy mix with a brass focal|
I've got the menu made and the grocery shopping done. Even though it's no longer Menu Plan Monday, I still want to share the meals we'll be having this week so the links are there for all to enjoy!
Breakfasts: Cereal oatmeal, cinnamon rolls, raspberry parfaits, mini quiches, eggs w/bacon & toast, breakfast banana split
Lunches: Ham & cheddar paninis, tuna w/salad, pepperoni pizza puffs, soup w/grilled cheese, chicken salad roll-ups, leftovers
Alice Springs chicken (recipe below) w/broccoli
Baked ziti with summer veggies w/salad
Here's the chicken recipe
ALICE SPRINGS CHICKEN (Makes 4 servings)
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded
Season the chicken with the seasonings of your choice (I use Spicy Seasoning Salt); grill until just done.
Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels.
In the same skillet, saute the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated.
Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.
There's more Menu Plan Monday on I'm an Organizing Junkie.
Before I head out, let me show off these new earrings int he shop. I'm pretty proud of them.