The Rachael Ray dinner was delicious.  I just finished eating it for the second time tonight!  We cooked up 6 chicken breasts, at once, since that would make 2 supper’s worth of sandwiches for the 3 of us.  We only made half a recipe (8-oz of pre-shredded cabbage), of the cole slaw and that was easily enough for 2 night’s worth, for the three of us.

It was also nice, that I’d done most of the hard work, on Monday night, since on Tuesday, I had to work at 5pm.  My hubby and daughter only had to assemble the sandwiches, and serve the coleslaw for last night’s supper.

Emily and I also know now, that in the absence of lemon juice to keep the avocado fresh, we can keep the second half in the peel, face-down on a plate, covered tightly with plastic wrap, to be able to use it the next night.  We meant to buy a lemon, but we forgot.  We also forgot to buy the green onions for the cole slaw.  Maybe next time!

It was definitely worth all the hard work of juicing 3 limes!  They are harder to juice, than lemons.

We had a sunny day today, which was nice, after all of yesterday’s rain.  It’s also supposed to rain tomorrow night.  That’s better than Duluth, MN, who is under a blizzard warning for tomorrow night!  Ugh.  Temp was in the low 50’s today.

I recently finished a new Monthly Dishcloth KAL.  This one was a spring scene with flowers in a field, called The Meadow.  It was designed by Lindy,  She’s only 16.  Doesn’t she do a great job?

I upgraded tonight, but see that I lost my pretty decorations! It all works, but I don’t have time to fuss with the design! Maybe in the morning. I really have to go to bed. Also, the chicken that I cooked for tomorrow night’s supper, needs to be put into the fridge, now that it’s cooled a bit.

We are making a Rachael Ray 30-minute meal, although, what I did tonight, took longer than 30 minutes! LOL!

Honey-Lime Grilled Chicken Sandwiches and Five Vegetable Slaw

I marinated and cooked the chicken tonight, along with making the cole slaw!  Haven’t tried the chicken, but the cole slaw is delicious!

This morning, Sheboygan wasn’t in the snow advisory.  Then around 3pm, it started snowing and quickly became heavy.  Then they announced we WERE in the snow advisory area!  LOL!  We had already figured that out.  Now it’s about 8pm and we have several inches on the ground and it’s still coming down!  I have to go pick up my kids from pep band very soon and I’m not looking forward to it, since the roads are a little slippery!  Ugh.  Oh well, the new snow looks so pretty now.  The old snow was getting dirty and icky looking.

The kids and I had breaded porkchops for supper, with steamed broccoli and cauliflower, and baked potatoes with sour cream and cheese.  Yummy!  I’ll post the recipe for the pork chops, when I get back from picking up the kids!  Off I go, into the snow!

Breaded Pork Chops:

Prepare Pork Coating Mix (below). Dip 4 pork rib or loin chops, (1/2 to 3/4 inch thick), into 3/4 cup milk.  Shake each in Pork Coating Mix, coating both sides.  Cook on rack in shallow pan in 425 degree oven until done and brown, 30-35 minutes.
4 servings

Pork Coating Mix

2 tablespoons yellow cornmeal
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon paprika

Shake ingredients in medium plastic or paper bag.

Yummy.  It smelled so good in my kitchen with potatoes baking in the microwave and the pork chops roasting in the oven!  I should cook at home more often.