Not that I would know what normal looked like if it bit me on the arse but this week neither DH nor I have anything going on any evening. That is the first time in literally almost 7 months. We had a date last night too. A real no-ChaosGirl-in-sight date and I even drank an adult beverage (peach margarita = yummy!)
In honor of the home-for-dinner-ness that we have this week, here is a new recipe I tried on Monday. Worked well and warms up nicely too. It is adapted from something in one of those Betty Crocker recipe booklets that you see at the checkout in grocery stores (Casserole & Slow Cooker Suppers to be precise).
Scalloped Chicken and Potatoes
1 package garlic scalloped potatoes
2 c. boiling water
3/4 c. half and half (the recipe said whole milk would work too but I used 1/2 & 1/2)
2-3 c. diced cooked chicken or turkey (I used turkey)
1/2 c. frozen corn
1/2 c. frozen peas
1 or 2 carrots, sliced
1 can low salt sliced mushrooms or 4 oz fresh sliced mushrooms
1 c shredded cheese (I used the Mexican blend)
Pepper and more garlic to taste
Mix together and put 2 qt casserole dish and bake uncovered for 30 -35 minutes.
1/2 c. plain bread crumbs
1/4 c. Parmesan cheese
Bake for another 5 minutes and let set for about 5 minutes.
I had some diced smoked turkey in the freezer from DH’s folks but it would also work well with some chicken that was previously cooked in the crock pot with Italian dressing. You could also use other flavors of scalloped potatoes.