|14 and 19 weeks pregnant|
|27 and 32 Weeks pregnant. We are still waiting on Kristina's baby Caroline to join us...soon!|
|Beckham, Lleyton (I think!) & Sawyer|
Three very hungry babies unwilling to cooperate with our photo shoot. The boys are exactly three weeks younger than Sawyer...amazing what a difference that and a couple pounds makes! On to the recipe...
I found this one on Pinterest (my new obsession - especially when I am up in the middle of the night feeding Sawyer). I didn't change too much with it, just a couple tweaks. Here is the link to the original recipe... from my Recipe Board on Pinterest.
Gather your ingredients:
1 medium sized onion, chopped
8 oz whole wheat pasta (I used Barilla Plus bow tie - high in omega 3s and protein - good for the babies!)
3 medium/large chicken breasts
1 can Italian style diced tomatoes
8 oz chive and onion cream cheese
10 box of frozen spinach, thawed
1/2 tsp pepper
1 1/2 cup low fat mozzarella cheese
Preheat your oven to 375. Place chopped onion in 9x13 casserole dish, drizzle with olive oil. Bake for 15 minutes.
Meanwhile, boil pasta until tender.
I also boiled my chicken, but you could use precooked or rotisserie chicken to save some time if you want. To shred my chicken I used my mixer - my sister told me about this and it's AMAZING! Such a time saver! The chicken went from this...
|Those are whole chicken breasts if you can't tell...|
I should have made a New Year's resolution to improve my food photography. Maybe next year.
Once the onions are done, transfer them to a large mixing bowl.
Add the tomatoes, cream cheese, pasta, spinach, and chicken.
Transfer back to casserole dish.
Top with mozzarella cheese.
|Don't mind the shadow of my hands...|
|And my hands again...geeze.|