I can’t believe it’s been 4 months since my last post. First, I want to say I am sorry. Life took hold and the moment I thought I had a minute something else popped up. I traveled to Oklahoma twice, once for my brother-in-laws shower, and then a little over a month later for his wedding.
In between these visits (on Mother’s Day in fact) I found out I was pregnant (obviously from the photo). I was/am excited, overwhelmed, and all the other emotions that go along with finding out you’re going to be a parent. It was planned, but as always, I wasn’t expecting it to happen so fast! I of course was sick a lot and not eating a lot, so I didn’t really have much to post. Honestly, I didn’t really feel like it.
Then, my dad went into a routine colon surgery, and ended up having 3 surgeries in about 5 days. He was in the hospital much longer than expected, and he is still in recovery. The good news is that at least he is home now, but there is still a long road ahead. I will actually going back to Oklahoma in a week, and staying for 3 weeks just to get some family time. I will actually post while I am there this time.
My food aversions are for the most part gone, I am getting my energy back and decided to get back on my blog. I have really missed it these past few months. I am hoping I will start adding an expectant mother/new mother posts to my blog as I go through this experience! Well, enough about me let’s get to the food.
Pineapple & Salsa Stuffed Chicken:
- 2 large chicken breasts
- one can chunk pineapple
- 1/4 cup medium salsa
- side of your choice
- Pre-heat oven to 400 degrees. Spray a baking dish with non-stick oil.
- Cut chicken breast length-wise in half.
- Place as many chunks of pineapple you would like and half the salsa in chicken breast.
- Bake chicken for 40-45 minutes or until completely cooked.
I know this is a super easy recipe, but it is oh-so-good!