I hope you all had a pleasant and relaxing weekend–we sure did! I think I’m finally recovered from my mild holiday “hangover.”
A few days after C and I got back from Germany, and after Christmas, his parents arrived. Although our time with them was filled with hockey (no surprise there), we had such a fun few days.
Here are a few pictures I snapped while out and about…
Such a photogenic family–love them. Thanks for visiting, M & J!
Make Monday great!!
For family, for friends, for health, and for life…
I hope the first week of January and 2013 has everyone feeling the same.
Have a wonderful weekend, all!
Ps. I’m celebrating you this weekend, Dad!! xo
Chris is away for a game tonight and on days like this, it seems silly to cook a big dinner just for myself.
I have literally been craving roasted vegetables all day…weird, I know. We had some shredded chicken leftover from dinner yesterday, and a couple zucchini’s in the fridge and as soon as I saw both ingredients, I knew what I was going to make!
Light, satisfying and low-carb. (And let’s not forget how easy this meal is to make!)
2 medium zucchini’s
6 oz shredded chicken (about 2)
Pinch of salt, pepper & paprika
Preheat oven to 400F
Clean and cut ends off zucchini. Cut each zucchini into quarters and core the seeds out of the middle, leaving a bit of the flesh around the skin, to ensure your zucchini boats won’t collapse when you roast and fill them. Sprinkle salt, pepper and paprika onto the flesh and roast the zucchini for about 25 minutes. Pull them out of the oven, add the shredded chicken mixture onto your boat, top with cheese and bake for an additional 15 minutes. The filling should be hot and your cheese should be perfectly melted!
I hope you try these—they are SO good!!
Have a great Wednesday!
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