It's now mid-July and are you wondering where summer
has gone?

This is county fair week here locally, and my girls
always compete in the talent shows with their tap
and jazz dance routines.  We leave for Lowell, MA in
two hours to compete in our final dance competition
of the year, a national one this time. 

The girls are excited about staying in a hotel with
Mom and Dad and all their dance buddies, and I'm
wondering..."why am I doing this again?".

But seriously, I know these days will produce fond
memories when the nest is empty, the house eerily
quiet and the bathroom amazingly clean for days on
end.

Before we leave, I wanted to share two recipes with
you that our family loves.



One recipe I made up on my own (and believe me, as I
am the "anti-Martha", THAT is an amazing accomplishment).

The other I got from my favorite cookbook series, the
ones from www.GooseberryPatch.com. 

Here you go...enjoy!  I'll talk to you all next week
when I return from MA and dance is finally over!  At
least until early September...

===

FRITO CHICKEN

6 boneless breasts of chicken
2 cans cream of chicken soup
2 cups shredded Colby and Monterey Jack cheese
1 packet taco seasoning
crushed Fritos

Preheat oven to 375 degrees.  Place the chicken in a
greased baking 13x9 dish.  Mix the soup, taco seasoning
and 1 cup of the cheese together and pour over the chicken.
Bake uncovered for 45 minutes.  Top with remaining cheese
and the Fritos and bake another 5 minutes.  Remove and serve!

I serve with steamed frozen corn and a fresh salad.  Yum! 
It's a bit spicy so drink plenty of water with dinner.


CATE'S PASTA CHICKEN

1 lb. Barilla wheat spaghetti (it tastes like WHITE pasta, amazing!)
boneless chicken, cut into strips
1 red pepper, sliced
1 yellow pepper, sliced
1 med chopped red onion
about 1/4 to 1/2 cup Italian dressing
garlic
crushed red pepper

Boil pasta and keep warm.  Cook chicken in salad dressing
until no longer pink on medium-high heat in a small amount
of olive oil.  Add vegetables and garlic to pan and sprinkle
with crushed red pepper.  Saute 3-5 minutes or until vegetables
are tender.  Remove from heat, toss with pasta and serve
sprinkled with Parmesan cheese.

You may not use the entire 1 lb.--depends on how wet or dry
you like your pasta.  Also, you may want to use more Italian
dressing.  It's up to you.  Vary the amount of crushed red
pepper if you find the dish too spicy.  I ate it with chopsticks
because I was craving Chinese food!

===

Let me know how you like these recipes.

Have a great weekend!

As always, if I can answer any questions for you, please drop
me an email at cate@realpeopledontdiet.com.

Keep it Real,

:-)  Cate

P.S.  It's not too late to look better in your swimsuit this
summer.  Check out www.RealPeopleDontDiet.com and find out
how I dropped three dress sizes and my husband went from a size
38 to a size 32 waist.  We didn't do any fancy diets--we just
developed our own system for eating and made it fit our busy
lives! 


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Copyright (c) 2007 www.RealPeopleDontDiet.com and Cate Brizzell

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