What a perfect time for a Summer Bucket List Linkup.
Obviously, for some of these I'll need some help. I mean, who wants to day drink by the pool by themselves?
What's on your list?
|Took a cue from Amber over at Crafty Healthy Mommy with the selfie. :)|
|Yeah, that's me on the left. No make up. Getting the hair colored. Obviously make up is my friend. Not 100% sold on the coloring yet, but I'm going to give it a couple more days.|
|Sign of adulthood #362: You are more excited about a new fridge than you are about Christmas|
|Dog sitting this weekend. Look at that FACE!|
|As I said, I sucked at life this week, so much of my weekend consisted of lounging around on the couch, surrounded by dogs.|
|I've had this patio furniture for almost 2 years now, and suddenly Mr. Bentley likes to dance on the tabletop.|
|Ended the weekend with a Sunday night run. As I posted on Facebook, lots of walking, a sore back, and heartburn, but a bad run is better than no run at all.|
|Ingredients: Bell pepper, shredded chicken, mexicorn, rotel, olive oil, black beans, mild cheddar cheese|
|Cut the pepper in half and take out the stem and seeds.|
|Spray the peppers with the olive oil and place in a baking dish and cook for 20-25 minutes in the oven at 400 degrees.|
|Mix the chicken, beans, corn, and half the can of rotel together.|
|Be careful not to step on the dogs that are patiently waiting for you to drop something. (No, I don't have three dogs. The one in the front is Jefferson, I'm dog sitting for the week.)|
|Once the peppers are roasted, flip them over and fill with about half a cup of the chicken goodness. )I put the leftover filling in the freezer to use for other recipes.) Pour the rest of the rotel over the peppers. Put them in the oven for another 15 minutes.|
|Sprinkle with cheese and pop them back in the oven for 5 minutes. Then ENJOY.|