What I'm Loving Wednesday

Happy Wednesday, everyone!

(Edit: For some reason my photos would not upload yesterday, so this post was not published until Thursday)

I am totally loving how Brett and Emma's personalities are really starting to show some. They are awake so much now and we get lots of play time in!

Emma loves to play and has a favorite play yard. She loves mirrors and her bumble bee!

Brett also loves to play but he has a hard time entertaining himself. He loves to give smiles, laugh, and stick everything in his mouth! I have suspected that some of his recent crankiness may be teething, but who knows!

This sleeper is yummy!

We are having lots of fun around here :)

WILW

I'm linking up with Jamie for What I'm Loving Wednesday...

Today I am LOVING all the new fun recipes I have been trying. I love to cook and have been trying to make time every day to get a yummy and healthy dinner together. 

In the crockpot right now I have stuffed chicken cooking...this is going to be so awesome (I hope) over wild rice! 

Here is the recipe, luckily I had everything on hand already. None of these ingredients are too crazy!

Recipe is from a Rival CrockPot cookbook. 

6 boneless chicken breasts

8 ounces feta cheese, crumbled

3 cups chopped fresh spinach leaves

1/3 cup oil packed sun-dried tomatoes, drained and chopped

1 teaspoon minced lemon peel

1 teaspoon dried basil, oregano, or mint (used basil)

1/2 teaspoon garlic powder

Freshly ground black pepper, to taste

1 can diced tomatoes, undrained

1/2 cup olives (omitted because Brian does not like olives)

1. Place chicken breast between 2 pieces of plastic wrap. Using tenderizer mallet, pound breasts until about 1/4 inch thick. Repeat with remaining chicken.
2. Combine feta, spinach, sun-dried tomatoes, lemon peel, basil, garlic powder, and pepper in medium bowl. 
3. Lay pounded chicken, smooth side down, on work surface. Place approximately 2 tablespoons feta mixture on wide end of breast. Roll tightly. Repeat with remaining chicken. 
4. Place rolled chicken, seam side down, in crock-pot. Top with diced tomatoes with juice and olives. 
5. Cover; cook on low 5 1/2 to 6 hours or on high 4 hours.

At the last minute, I decided to top it off with some fresh mushrooms! I had some mushrooms I needed to use and I thought they would be a nice touch :) 

It is a pretty healthy meal which makes it a winner in my book! Brett and Emma will be having rice cereal :)

I'm ready for my dinner, mom!