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Night #2

Last night was rougher for our little Kirsi Bear. She went to sleep quite well, which was great, but she woke up several times and was really disoriented and upset. I ended up going up and sleeping with her, thinking it would help calm her down. Not really. She woke me up quite a few times with her thrashing around. I eventually moved into the guest room and slept the rest of the night there. But she woke up at about 6:45 very happy so she obviously got enough sleep; it was just Der and I who didn't!

I love being able to have a housekeeper come in! Cecy did a fantastic job yesterday - she was so thorough and got the house looking fantastic. I mean, we cleaned it and all while we were nana-less but she really did a number on it. It looks great!!

Tonight, we're having friends over so I'm making these recipes (both from allrecipes.com):

Stuffed Basil Tomato Chicken
  • 4 (6 ounce) boneless, skinless chicken breasts
  • 1/2 (12 ounce) bottle garlic and herb marinade
  • 16 fresh basil leaves
  • 1 large tomato, thinly sliced
  • 4 slices provolone cheese
  • 12 slices bacon
  • 1/4 cup freshly grated Parmesan
  1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
  4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Pasta with Scallops, Zucchini and Tomatoes (minus the scallops)
  • 1 pound dry fettuccine pasta
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese
  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Let's hope they taste as good as they sound!
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