I did not realize how tired I was on this day until I got going. lol But I still managed to get some stuff done! And Solo decided to be a camera man at the end.

Granola Recipe

12 cups oats (I like old fashioned oats)
1/2 cup flour
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup oil (I like coconut)
1 cup honey

Mix together the oats, flour, cinnamon, and nutmeg. Heat the oil and flour together (I like to put the oil in the container first and honey on top, making it easier to clean later). I do this for 2 minutes in the microwave but you could use the stove top, too! Add the oil honey mixture to the oats and stir to combine. Spread the oats on greased cookie sheets and bake at 325 degrees for around 18 minutes. I prefer to do one tray at a time to avoid some of the granola burning. The granola will harden more as it cools. Add any toppings you like as you serve!

Chicken Spaghetti

Servings: 12 people

Ingredients
4 small boneless skinless chicken breasts
4 teaspoons Italian Seasoning
Salt/Pepper
4 Tablespoons olive oil
8 Tablespoons butter
2 small yellow onions, diced
6 cloves garlic, minced
8 Tablespoons flour
3 cups chicken broth
1 ½ cup milk
8 oz. cream cheese, softened
2 cups cheddar cheese, shredded
2 10 oz. cans of diced tomatoes & green chilies
16 oz. Thin Spaghetti
chopped parsley, to garnish

Instructions
Preheat oven to 400 degrees.
Cook the Chicken (Optional. You may also use cooked chicken.)
Cube the chicken. Pat the chicken dry and season lightly with salt/pepper and Italian seasoning.
Heat the olive oil over mediumhigh heat and sear the chicken on each side for 56 minutes. Remove and set aside.
Make the Sauce
Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom.
Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
Add the chicken broth in splashes to maintain the thickness. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
(Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.
If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
Stir in the spaghetti.
Garnish with fresh parsley. Enjoy!


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