Today we had a simple (very simple) lunch of scrambled eggs and hamburger gravy with toast. So easy, and didn't involve a lot of work!
This evening for dinner we had Crispy Taco Chicken, Mexican Rice, salad (spinach with ranch dressing and some croutons).
For a quick dessert I made a Pound Cake, made with Splenda and topped off with some splenda sweetened strawberries. Very good!
Crispy Taco Chicken
3/4 cup bread crumbs
1 1/4 oz. pkg. taco seasoning mix
4 boneless, skinless chicken breasts
1/2 c. mayonnaise
Combine bread crumbs and taco seasoning; set aside. Spread chicken with mayonnaise; coat with bread mixture. Arrange on an aluminum foil-lined baking sheet; bake at 425 degrees for 20 minutes, or until juices run clear when chicken is pierced with a fork. Makes 4 servings.
(This is something I put together because it sounded yummy)
2 cups instant rice
2 cups water
1 cup salsa
1 cup black beans
Mix rice and water in a microwave safe bowl and microwave on high power for 6 minutes.
Stir in salsa and beans and add salt to taste.
1 cup margarine
1 2/3 cup sugar
1/2 tsp. vanilla extract
2 cups all-purpose flour
Cream margarine; blend in sugar, eggs and vanilla. Gradually mix in flour. Pour into a greased and floured 9x5 loaf pan. Bake at 300 degrees for 1 1/2 hours. Makes 8-10 servings.
*I substitued the sugar with Splenda cup for cup.
With hopes of pushing winter along, I have however, decorated my blog background with some Valentine images. Trying to move January right along, hoping it gets the hint! I am such a spring and summer person.
I did manage to fill up my bird feeders last night and the birds were in today. That is something that brightens up winter for me, and Emily is excited when she sees the different birds that come in. Of course, Miss Kitty seems to enjoy sitting under the trees, that is when I have her come inside!
Off to the barn and hopefully sit back and relax this evening!