Day 3

Day 3: Picture of what you did today.

Welcome back for day 3. I would like to start by thanking my lovely readers for their very nice comments and encouragement! I wish I could reward you with pictures of a day full of fun and excitement. However, it's Wednesday. What can I really do with that?

Welcome to my desk! Try not to be too impressed by the double screens. I'm a proposal writer, which basically means I am right here all day with my computer, papers, coffee, and a variety of colored pens. It has days where it's very intense, and it has days where it's pretty slow. Today, was in between, which is why I had a chance to snap pictures in my office (while hoping that no one would walk by as I did it). I spent the day editing, pulling some documents together for submission, and rewriting a business plan. Kind of a strange line up of activities, but that's the daily stuff. I'm thankful for my friends at work that give me little breaks and trips to the office with candy.

After work, Kent and I ventured to Moe's, but I forgot the camera. Oops. Back home, I started looking through a cookbook that my great aunt and uncle gave me as a wedding present. My aunt passed away last year, so I'm glad to have this gift from her with a sweet note on the inside.

In flipping through the book, I came upon a recipe that sounded delicious, and easy to make. Score! I'm passing it along to y'all and hope to make it soon.

Chicken and Spinach Pasta Bake

8 oz. uncooked rigatoni

1 Tbs. olive oil

1 cup finely chopped onion (about 1 medium)

1 (10 oz.) package frozen chopped spinach, thawed

3 cups cubed cooked chicken breast

1 (14.5 oz) can Italian style diced tomatoes

1 (8 oz.) container chive and onion cream cheese

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups (6 oz) shredded mozzarella cheese

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of baking dish; add onion in a single layer.

3. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella.

6. Bake, covered, at 375 for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

Make 4-6 servings.

Time for So You Think You Can Dance!