A Friday that feels like a Tuesday

Today was a very busy, but good day. I’ve been so off with my days over the break, does not seem like a Friday at all! My semester starts Monday, so I think real life will kick in then.  CGM, the inner city ministry I work with, starts for the semester on Monday. We had a staff meeting this morning as we get things started.  I’m always very encouraged when we are together as a staff. So many people working hard to serve the Lord and be used by Him.   SJ slept during the staff meeting and when she woke up, we headed home for lunch and playtime.  Time at home was very uneventful, ate lunch, cleaned up, did a couple loads of laundry…. then headed back up to CGM.   This afternoon I met with all the teachers that are starting with our kids, while SJ took her afternoon nap.  (I time most of my stuff around nap time!:))  We had a quick staff meeting just to make sure everyone was good to go for Monday’s big start.  I’m really excited about this semester! We’ve got some great people working with us.    Around 5:00, SJ woke up from her afternoon nap and we headed home.

Since we went out on Monday night for New Year’s Eve,  we decided to stay in tonight (Fridays are our usual night out).   I made artichoke crusted chicken (SO good…recipe below!), roasted sweet potatoes, and green beans.  Right now SJ’s in bed and we’re just going to hang out and relax at home.

Wishing everyone a great weekend!

Artichoke Crusted Chicken (from sugarlaws.com)

six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated  cheddar cheese

Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed.  Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes.  Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.



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