We have already had a nice little family morning. Eating breakfast, playing, reading books before 8am. I went to hip hop dance with Katie and a few of her gf’s. It was a blast as usual!

M. Nicholson, our teacher, is amazing. Check him out.

In other news…

I made Brady’s family’s famous spinach balls this week. It is one of their family recipes and it’s delicious. For dinner for our neighbors, I stuffed it in a chicken breast, but I enjoyed it in ball form. 🙂 I also lightened up the recipe by cutting out some butter and using egg whites. Plus I doubled the spinach. So, I am not sure they would claim this recipe at their “famous family treat”. I just need to put that disclaimer on it. 🙂

• 2 packages frozen, chopped spinach, thawed and drained
• 2 1/2 cups finely crushed herb-seasoned dry bread stuffing mix
• 1/2 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 1 Tbsp. melted butter – instead of 1 stick
• 1 egg and 2 egg whites, beaten together
• 4 boneless, skinless chicken breasts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. If you are stuffing this into chicken, slice the chicken in half – width wise. Place a large scoop of mixture into the middle of the chicken.

3. Bake in preheated oven for 20 minutes (for the balls) or 35 for the stuffed chicken. Check to make sure it is cooked through and browned.

Off to enjoy the day!

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