weekend of lasts

This baby of mine still has no interest of joining our family, quite yet...well that will change quickly.  I can't believe she will be here this week! 

Our weekend consisted of the lasts...last Friday night hanging out as a family of three watching a movie, last Saturday sleeping in and going to brunch, last Saturday of being completely lazy and pretty much doing nothing (heaven!!), last snuggle with Noah as an only child Sunday morning, last day of church for a while...it's always strange closing one chapter and opening another.

We also headed up to my brother's for family dessert night...my sister in law made the best homemade coconut ice cream with fresh almonds and coconut frozen in.  Delish!!

Noah loved this!!  He'd already flushed the green toilet water before snapping the photo

Corner Bakery for brunch...yum!  Noah and mama

Noah and daddy

I also made a couple of last minute freezer meals.  I opted out of a batch of red sauce because I still have some in the freezer from the last time around. But I made my fave ever freezer meal...Cheesy Chicken Bake (I discovered a long time ago it is so awesome made with a rotisserie chicken...yum!!) Below is the recipe, so easy and good.

Chicken and Rice Bake
2 cups chicken stock
2 cups water
4 t minced dried onion
2 cups uncooked rice (I use wild rice and cook according to the package since it is different than white rice but still add chicken stock and dried onion- just adjust the rest of the liquid and cooking time)
2 cups frozen peas
4 cups shredded cooked chicken or rotisserie chicken
2 cans cheddar cheese soup (undiluted)
2 cups milk
1 t salt
2 cups finely crushed Ritz crackers (about 2 sleeves)
2/3 cup melted butter

 In a large saucepan bring the stock, water, and onion to boil.  Add rice, reduce heat, and simmer for 15 minutes (or as per package).  Remove from heat and fluff rice.  Divide rice between two 9 inch square baking pans, sprayed with Pam.  Sprinkle equally with chicken and peas.  In a bowl combine the soup, milk, and salt until smooth and pour over chicken/peas.  Toss the cracker crumbs with butter and sprinkle over soup mix.  Cover and freeze up to three months.

Thaw in fridge for 24 hours and bake uncovered at 350* for 35 minutes or until golden brown.  Perfect with another veggie side dish and green salad!