The Nurse and the Golfer: Update

Cody and I continue to make progress toward our relocation. Our household goods were picked up from the house last week, we're looking into apartments, and making arrangements for when we arrive. It's been a bit frustrating to get everything arranged, but hopefully it'll all fall together. We've been trying to narrow down apartments and unfortunately it's looking like we'll have to spend more on rent than we had originally wanted to.

I'm still busy with work, something between 44-48 hrs/wk. I only have 3 more weeks here, and the girls and I have a few more things we wanted to do. Below are some hiking pictures from awhile back. Cody's been busy giving lessons and preparing for the club tournament this weekend (topped off with dinner, social hours galore!). He only has 2 weeks left down in Florida so he's beginning to pack and sort his things (I hope).

Sarah, Erica and I have taken turns cooking for each other on our days off (how nice it is to come home to dinner already made!). Below is a recipe Erica made last night (straight out of the Taste of Home Annual Recipes 2011). It's very easy and has great flavor (I'd rate it about 3.25 stars).

Chicken Dinner Packets
Prep: 15 min Bake: 25 min
1/2 lb boneless skinless chicken breasts, cut into strips
2 small red potatoes, thinly sliced
3/4 cup shredded cheddar cheese
1/2 small sweet red pepper, julienned
1/2 small green pepper, julienned
2 tablespoons barbecue sauce
1 green onion
salt & pepper

Divide the chicken breast strips between two pieces of heavy-duty foil (about 12 in square). In a small bowl, combine the remaining ingredients; spoon over the chicken strips. Fold the foil around the mixture and seal tightly. Place the packets on a baking sheet. Bake at 375 for 25-35 minutes or until the chicken juices run clear and potatoes are tender. Open foil carefully to allow steam to escape. Serve over rice if desired. Enjoy!