Sunday Six

I thought I would just share a few random things today.

My headache is back. I went five days without a headache and now it is back. *sigh*

A part of me has a hard time beleiving the the reality that I am finally pregnant and that I am going to be having a baby in a few short months. I have waited through 5 years and 1 miscarriage. I have dreamed and wished for this for so long that now that it is here, I kind of feel like I am going to wake up and it will all go away. But as I watch my belly get bigger, I am starting to realize that this is really real.

I am inventing a recipe for my supper. It will have: 1 cup of brown rice
1 cup of leftover vegetarian chili
1 tomato
1 green pepper
1/2 cup of cornprobably some garnishes of some sort. I think it will be really yummy.

I am making my omni family the following for supper.

Cranberry Sauce Chicken II

Submitted by: Honda
Rated: 4 out of 5 by 75 members

Prep Time: 15 Minutes
Cook Time: 1 Hour 45 Minutes

Ready In: 2 Hours
Yields: 7 servings

"A creamier version of Cranberry Chicken, using Russian salad dressing with cranberry and onion for a quick path to a tart sauce."

INGREDIENTS:

6 skinless chicken breasts

1 (16 ounce) can cranberry

sauce

1 (8 ounce) bottle Russian-

style salad dressing

1 packet dry onion soup mix

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3.	Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

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