Where do the weekends go?

Happy Monday! It seems as though there are double digits in our future...I'm talking weather. Thank goodness because we just braved another frigid weekend!

Thanks to all my well wisher who helped me get over my weird touch of the stomach flu I had. And a special thanks to Mama Kate for prescribing the BRAT (bananas, applesauce, rice and toast diet) and for sending me to Target for some special pills. After canceling plans on Friday, I spent the night on the couch while Brett worked out. Way to go buddy!!! He has been very dedicated and has already dropped a few pounds.

Saturday was spent busying ourselves around the house. I was way behind on my domestic goddess duties and Brett's office was crying for some attention. So we were quite productive (Brett worked out on his own again since I had no energy because there was NOTHING in my stomach). Saturday night we got to see a high school friend of Brett's and his wife, Greg and Amy Adam of the Adam Family Blog who were in town for a Pom competition. They were exhausted when they finally got to our house so we had a nice quick dinner at our new favorite place, The Genghis Grill.

Ahhhh, Sunday - our favorite day of the week. We grocery shopped and then worked out and then I made a DELICIOUS dinner - Chicken and Vegetable Pot Pie. The recipe came from Real Simple Magazine, but Natalie recommended it last week after she successfully made it. She is becoming quite the little housewife!

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
Kosher salt and pepper
1 9-inch store-bought piecrust, thawed if frozen

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.Yield: Makes 6 servings

{My changes: I added a cubed potato, partially cooked, when I added the milk. I also substituted chicken broth for the wine and added some poultry seasoning in with the thyme.}

After dinner, Brett and I settled on the couch and started watching The Last Templar, a 2 part movie on NBC. What a way to close out the weekend...a cheesy movie, gingerbread cake, and two bottles of wine...