A quick update on fall break...in pictures!

As we sit inside drinking a lot of coffee and eating a lot of peanut butter and banana sandwiches, I thought I'd post a few pictures of fall break. It was a few weeks ago, but I've been busy and haven't put any pictures up!

Cousins in boots!

Grandparents!

Granddaughters!

Early morning running at Bass Lake!

 

It was a great trip and I'm glad we got to go to North Carolina! We also stopped in to see Michelle on Friday and we saw Liz and Tim on Saturday (Sadly, no pictures). We saw a Gungor concert on Friday night and went to a concert in downtown Blowing Rock on Saturday night!

William and Mary, Loved of Old...

Homecoming Parade--JJ took our picture!

Well, the weather has taken a turn for the worse. The fall’s alleged “Frankenstorm” has canceled classes and evacuated cities up and down the east coast! Luckily, we were able to celebrate William and Mary’s homecoming without too much trouble this Saturday. It was really fun to see all of the alumni come back and see their friends! I went to the parade with Emilie and Ryan on Friday and went to the APO tailgate with Kelly and Bailey on Saturday before the football game. 

APO Tailgate!

Girls at the game!

Roomies at the game!

SUCH a sporty pic.

Laura and I took a new “football picture” because our first picture together (ever!) was at a football game freshman year. It’s hard to believe I’ve known most of my friends at school for over two years now! Hopefully we’ll all be coming back here in 25 years to spend time with our friends. Hark upon the gale!

Recipe for the week!

Today I tried a new recipe! Andrew and I had dinner and I made "Broccoli Stuffed Chicken Breast." Earlier in the week, I looked up "healthy chicken recipes" and I'm not sure it was exactly "healthy," but it tasted great! You should make it this week! I made it with couscous and extra broccoli on the side. We also had specialty "all-natural" soda...mine was Pomegranate Ginger and Andrew's had some kind of pineapple flavor in it!

BROCCOLI-STUFFED CHICKEN BREASTS

3/4 c. seasoned dried bread crumbs 1 tbsp. grated Parmesan cheese Dash each poultry seasoning, salt and pepper 1 egg, beaten 1 tbsp. plus 1 tsp. butter, melted and cooled 4 skinned and boned chicken breasts, pounded to 1/4 inch (or chicken cutlets already flattened) 2 oz. Swiss or Provolone cheese 1/2 c. cooked chopped broccoli Spray a 13x9x2-inch baking pan with cooking spray and set aside.On a sheet of wax paper combine bread crumbs, Parmesan cheese and seasonings; set aside. In a small bowl, using a fork, combine egg and butter, mixing well. Preheat oven to 375°F. Dip 1 chicken breast into egg mixture, then into crumb mixture coating both sides evenly; repeat procedure with remaining breasts being sure to use all of egg and crumb mixtures. On each breast, arrange 1/2 ounce Swiss (or Provolone) cheese, then spoon 2 tablespoons broccoli onto each portion of breast, near 1 end and roll to enclose filling. Arrange breasts seam side down in prepared baking pan and bake until chicken is tender, about 40 minutes. Serves 4.

**I used Swiss cheese, not Provolone!