It's official......

A is now in nursery! Today was his first official day in nursery. The past couple of weeks, he has wandered into nursery on his own and didn't want to leave and wouldn't you know it, today he cried when Brett went to leave. He did great though and shortly after Brett left him there, I went to check on him and he was doing just fine. He was sitting on the floor happily playing with toys. He looked so cute in there. Then at the end of church when I went to pick him up, the nursery leader told me that he did great and that he is a sweet boy. Yes, he is a sweet boy (most of the time.)

We had a nice day at church today. I am really enjoying studying the Book of Mormon this year. We decided that we wanted to read the Book of Mormon as a family this year, so we have set aside some time right after dinner to read the scriptures together as a family. I am happy to report that so far we have followed through with this really well. We have only missed a couple of times and the boys (especially C) remind us when we forget. I found this great reading schedule in the Friend this month. It breaks down the Book of Mormon month by month so that by the end of the year you will have read the entire book. Since the boys are still a little young, we are reading the younger children version and just adding in a few more chapters as we see fit. Anyway, it has been fun to read the scriptures together.

Last, today I actually made a yummy Sunday lunch (and no, it wasn't cereal). I made....wait for it...Chicken Cordon Bleu! Now anyone who knows me, knows that I have an aversion to touching raw meat, especially chicken, with my bare hands, so this was a big deal for me to actually have to touch the chicken to roll the ham and swiss cheese in it, but I did it and it came out awesome! Here is the recipe that I used:

Cordon Bleu Chicken Rolls
INGREDIENTS
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.


I didn't make the gravy (as we aren't fans of gravy with this meal), and I made a few other changes. I let out the thyme and just seasoned with salt and pepper. Then instead of the cornflakes, I used dry breadcrumbs. Anyway, this was really yummy and I will be making this again. I also made these awesome Parmesan Knots which would be really yummy dipped in marina sauce with an Italian style meal


Parmesan Knots

1/2 C vegetable oil (I used melted butter instead)
1/4 C grated parmesan cheese (I just used parmesan in the can)
1 1/2 tsp. dried parsley flakes (I left this out as I didn't have any)
1 1/2 tsp Oregano (I used a little less oregano per our taste)
1 tsp garlic powder
dash pepper
3 cans (12oz each) refrigerated buttermilk biscuits (I used Grands original flaky)


In a small bowl, combine oil (or butter), cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheet.
Bake at 450 degrees for 5-8 minutes (I baked mine at 400 degrees for 8-10 minutes) or until golden brown; immediately brush with the parmesan mixture.

Here is a pic of the end result

What did our picky boys eat you ask?
Dino chicken and apples. C did try the Cordon Bleu and he said "This is homemade?" I take it that he liked it, but he didn't want a portion of his own.