Thursday, November 10, 2011


I am still sick. This is going on day four, and I'm really tired...and tired of it. 

I honestly thought about posting a picture of my cocktail of medicines I've been taking. But then I realized that it made me look about 85 years old. I'm going to need a pill separator pretty soon if this sickness doesn't GO AWAY. 

But I will say that I'm so thankful, especially for my husband. Anything I've been needing in the past few days, he just does it. No complaining, arguing...nothing. And when I gag while trying to swallow a {giant} multivitamin, he tells me (in a Dad-like voice): "Swallow it." I'll let you say that in your Dad's voice in your head. Go ahead. Say it. It's okay. It's kind of scary, right?

But my most favorite thing that he did was surprise me with Yumilicious last night on his way home from work. I know, I know. I'm not supposed to have dairy when I have a cold (apparently it causes more mucus...sick word, I know). But it was so good. I couldn't help myself. 

I'm also thankful for my bosses at work who literally said to me today, "Why are you here? Go. Home." 
So I worked until I could stand it (and my co-workers said, "Quit coughing over here! Go home!") and then went home around 2:30 p.m. or so. 

I literally lounged on the couch all afternoon while working, and when I could stand it, I got up to make a Crock Pot meal. 

If you've never had Angel Chicken*, I must say that you need to try it. It's by no means a pretty dish, but it is SO good. Just try it. 

Angel Chicken {Adapted from Cleverly Inspired}
4 boneless, skinless chicken breasts
2 (8 oz.) pkg. fresh button mushrooms 
1/4 cup butter
1 (0.7 oz) pkg. Italian dry salad dressing mix
1 (10 3/4 oz.) can Campbell's golden mushroom soup
1/2 cup dry white wine
1 (8 oz.) tub cream cheese spread with chives and onion {I use the Lucerne brand}
1 box angel hair pasta {I use whole-wheat}

1. In Crock Pot, place mushrooms on bottom and then place chicken breasts on top of mushrooms.
2. Melt butter in a saucepan. Add in Italian dressing packet when butter is melted.
3. Stir in soup, wine and cream cheese until it combines and melts {Make sure to watch it and stir every few minutes!}
4. Pour mixture over mushrooms and chicken breasts. Put lid on Crock Pot and cook on low for 5 hours {or on high for 3.5 hours}. 
5. When you're ready to eat, boil angel hair pasta. Cut the chicken with a spoon (it should literally fall apart) into fourths, then serve over pasta. 


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