Here's my five...
| O N E | The boys and I went to a "new to us" library on Monday. Owen had been under the weather on Sunday evening so I kept him home from school on Monday. We don't go to the library enough to pick out books to borrow. This week we visited the Redwood Shores Library, which will be a regular spot for us this summer. They have a really cute children's area that the boys loved!
Goldilocks and the Three Bears (Owen's favorite of the bunch!)
Essie Gel Setter) last week and I'm loving it. It helped my polish stay glossy and chip free through the weekend and into Monday, which for me with all the cooking, weights, cleaning etc., is a long time. Last weekend I tried it with my favorite light pink polish (OPI Infinite Shine in Indefinitely Baby), and this week with my favorite red (OPI Big Apple Red) -- we'll see how long it stays put this time!
Here is the list of ingredients and how to make it:
2 chicken breasts, diced into bite-size pieces
1/2 yellow onion, diced
4 cloves garlic, diced
1 red bell pepper, diced
2 heaping spoonfuls of fresh pesto
2 cans cannelini beans, drained and rinsed
2-3 handfuls spinach
salt and pepper to taste
2-3 cups chicken stock
Heat a dutch oven over medium high heat and add olive oil to grease it. Sauteed the onion and garlic until the onions are translucent. Add a little salt and pepper. Add bell peppers and cook until they soften a bit. Add the chicken and cook until it is browned just a bit and cooked through. Stir in pesto and cook for a minute. Add chicken broth and beans, simmer for 15-20 minutes then add the spinach. Let the spinach wilt a bit and then serve!
I hope you have an awesome weekend!
You can see where I'm linking up HERE!