Tax Break
Well, only for me...this week! I'm on a mini vacation from doing our taxes. On Monday night, I had Ben look at what was confusing me...made me feel a little better that he ended up being just as confused as I was! Ben left for work Tuesday morning, armed with copies of all sorts of papers... The one number left that we needed wasn't in the box the instructions said it was supposed to be! To make a long story as short as possible, the W2's were printed wrong (oh, great!). New W2's are being reissued to us...we hope to have them by the end of this week. Then, I can begin the paperwork process all over again! I'm glad we're realizing it now, instead of at the beginning of April! What a mess that'd be!
I tried a new recipe last night that Stacey had given me. It was good...but, a little time-consuming. Maybe I'd make it again for company...but, it was too much work (aka DISHES) for just me and Ben!
Here it is if you're ever feeling ambitious:
Chicken Cheese Lasagna
Taste of Home
1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 oz.) shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dries oregano
1/2 teaspoon white pepper
2 cups (15 - 16 oz.) ricotta cheese
1 teaspoon minced parsley
9 lasagna noodles, cooked & drained
2 packages frozen spinach, thawed & drained
2 cups fully cooked chicken, cubed
In saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups mozzarella, 1/2 cup parmesan cheese, basil, oregano, and pepper; set aside.
In a bowl, combine ricotta cheese, parsley, and remaining mozzarella; set aside. Spread 1 quarter of cheese sauce into a greased 13x9 pan. Cover with one-third of noodles. Top with half of ricotta mixture, half spinach, and half chicken. Cover with 1 quarter cheese sauce, one-third of noodles. Repeat layer of ricotta, spinach, and chicken. Cover with remaining noodles and cheese sauce. Sprinkle with remaining parmesan cheese.
Bake uncovered at 350 F for 35-40 minutes.
12 Servings
*Stephanie's notes: I only used one pkg of spinach -- that was enough greenery for us! LOL
And, now for what you are probably more interested in: a few pictures of Megan. I'm going to start posting a few of my favorite older ones here and there, since I never got around to it on freewebs. But, these were taken yesterday...
Megan helping mama by being good! (I was changing the sheets on her crib and she entertained herself -- as well as kept a close eye on me!).
























