Last week crawled by.  I thought it would never end.

But some good stuff happened.

I received my BodyStep certification.  And my tomatoes tripled in size from the time I took that photo at the beginning of the week to Sunday morning.

While I can’t use my tomatoes in a meal just yet, I finally came up with something new for dinner.  I get in these ruts where we either eat sandwiches or the same pasta-chicken-pizza repeat loop.

But this week I made up this salsa chicken recipe after I found a barely eaten open jar of salsa in the fridge.  This is so easy you can whip it up in less than five minutes and have a delicious dinner waiting for you.  Here’s what I did:

Salsa chicken


-Two boneless, skinless chicken breasts

-One jar of salsa

-One carton of chicken broth


Place chicken breasts on the bottom of the slow cooker.  Pour chicken broth into slow cooker.  Cover chicken breasts with salsa.  Cook for eight to ten hours on low or four to six hours on high.

I made box of saffron rice and mixed it with black beans and corn as a side.  So easy, so yummy.  If you were feeling especially fun, you could shred the chicken and turn this salsa chicken into burritos.

Other than that delicious meal and our new coffee pot, Kate kept me busy jumping on the new-to-us trampoline, wearing my shower cap around the house, and getting into my makeup.

And that’s all she wrote.



Sarah is a thiry-something wife to an engineer and mother of three. She loves teaching aerobic and cycling classes, learning to shoot with her DSLR in manual mode, and drinking coffee.