My first fresh banana

Have you ever tried a banana right off the tree? This afternoon me and Huck rode over to the The Brew Bar to pick up Huck’s bottling tree, so I can bottle my beer tomorrow. I will do a whole post on it when it is complete. I’m really excited about it. I tried some the other day, before adding the fruit, and it is tasting great! :)

While we were there, Nathan showed us all the fruit trees growing around his property. He has mango, avocado, and bananas. I have only tried bananas from the store and thought it was awesome they have banana trees growing in their yard. He asked me if I would like some and I quickly said YES.

They tasted a little different than a regular banana from the grocery store, but really good. I brought a few extra home with us.

My new job

Today, I start my new job. My friend/former coworker, Jilda (from the horrible doctor office), husband works as a chef and needed a cashier/breakfast and lunch food prep person for a part time position. The restaurant will only be open until the end of June, so I thought it would be a good way to keep me busy until Hurricane Season. Then hopefully I will find an insurance job. I wanted a job outside of healthcare and doing something with food and Warren told me he would teach me how to cook some stuff. Win Win. And I am 100% sure I will not come home and cry from this job. My new hours are Monday-Wednesday 6:30-2:30. I am not a morning person, so 6:30 is a little rough.

Jilda and Warren are great. I’m so glad we met them. She is the one that invited us to her families Easter Party. They are both great people!!

For dinner tonight, I was in the mood for something cheesy. I was craving cheese all afternoon. Maybe my body wanted more calcium.

Cheesy Spinach and Chicken Casserole 

• 2 Large Chicken Breast
• Cooking Spray
• Salt and Pepper
• 1/2 Cup Red Onion- Chopped
• 2 Cloves Garlic- Chopped
• 3 Tbsp Butter
• 3 Tbsp Flour
• 1 Cup Chicken Stock
• 1 Cup Fat Free Milk
• Salt and Pepper
• 3 Tbsp Low Fat Cream Cheese- I used Onion and Chive Flavor
• 4 oz Reduced Fat Cheddar Cheese- Shredded
• 8 oz Frozen Spinach- Thawed and drained
• 3/4 Cup Bread Crumbs
• 2 Tbsp Butter
• 1 lb Pasta

1. Preheat skillet to medium to medium high heat.
2. Cook pasta according to package directions a minute or two short of Al Dente.
3. Preheat oven to 375.
4. Spray pan with cooking spray, and add chicken to pan to cook through. Season with salt and pepper. When cooked through, remove from pan.
5. Add oil and add onions and garlic to soften.
6.  Add butter and sprinkle flour into pan, whisking to combined. Cook for a minute.
7. Add chicken stock slowly, whisking to combined, and prevent lumps.
8. Add milk, while still whisking. Allow to thicken for 4-5 minutes.
9. Add cream cheese and Cheddar Cheese and combined.
10. Add spinach and chicken.
11. Combined chicken mixture to pasta and fully combined.
12. Add mixture to a greased baking dish.
13. Combined Bread Crumbs and Butter and sprinkle on top of pasta mixture.
14. Place in oven and bake for 25 minutes. You can turn on the broiler in the last minute or so to brown the top.
15. Serve and Enjoy!!

This meal could serve an Army. We ate less than a quarter of the meal.

This can also be made ahead of time and stored in the refrigerator. Bake for 10 minutes longer.

I also have some news for everyone….

Ginny only has 3 legs! :)

And this guy needs to go outside! They are cute… Sometimes!!

If you view my blog post a comment. There should not be any problems commenting anymore, and I am excited to hear from you guys!!