Weekend Update

Sorry I'm REALLY late!  We had an appointment this morning, then I had time for a quick trip to the YMCA, pick up kids, supper, and a band performance at the high school.

Friday night we went to Bri's NJHS induction.  It was short, sweet, and to the point.  I had heard that the principal was speaking so we ate before we went.  There was a reception afterwards with cake, which totally made Alex's night.  He thought that was his reward for sitting quietly for an hour.

Saturday afternoon I took the kids to the movies to see Oz, the Great and Powerful.  We met some friends there and had a great time.  When we got home the kids and I just laid around doing not much of anything.

We did the same thing Sunday afternoon.  After the crazy week we had, it was nice to have some down time.


Here are a couple new recipes I've made recently.

Hawaiian Macaroni Salad

adapted from Cook's Country

PRINTABLE RECIPE

Ingredients:

1 lb elbow macaroni

1/2 cup apple cider vinegar

2 cups whole or 2% milk, divided (skim or 1% is just too thin)

2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided

1 Tbsp brown sugar

4 green onions, thinly sliced

1 large carrot, peeled & grated

1 celery stalk, minced

Salt & pepper

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.

Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.

Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.

Chicken Crunch

campbells.com

What You'll Need

2 tablespoons all-purpose flour 
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1/2 cup milk 
1 1/4 pounds skinless, boneless chicken breast halves 
2 tablespoons butter, melted 

How to Make It

• 1
  Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
• 2
  Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.
• 3
  Bake for 20 minutes or until the chicken is cooked through.
• 4
  Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.