Slowly, the veil of nausea and extreme exhaustion is lifting. I think I hit rock-bottom Monday, when my mom took Evie for the day so I could sleep. A friend called that morning to see how I was feeling, and I broke down in tears. So. Very. Tired. I don't know if it was the extra (and much appreciated) sleep, but in the past few days I feel better - more peppy, more energetic. There are no dirty dishes in my sink and I finally have the house in respectable condition. I just returned from a long walk around the block with Chris and Evie. I am myself again.
Hopefully, my prolonged absence from the Bloggy World is over. I missed you guys...
And I am over most of the food aversions that made dinnertime a chore. I'm ready to cook again, but as I look around, I notice it's summer. The heat outside makes me hate the stove and oven. So we grill a lot. But my secret weapon is the Crock Pot.
I love this Chicken Stroganoff recipe because it's fairly healthy and very, very easy. Dump everything in, walk away, and you have a lovely dinner later.
1 lb. FROZEN skinless, boneless chicken breasts
1 can cream of mushroom soup
16 oz. fat-free sour cream
1 envelope dry onion soup mix
fresh sliced mushrooms, if desired
Place frozen chicken and fresh mushrooms in Crock Pot. Combine soup, sour cream, and onion soup mix, and pour over chicken. Cook on low for 7 hours.
Serve over hot egg noodles.