summertime smiles

Things here are good...I mean just look at this little face - how could things not be good when you have these sweet little smiles to look at everyday!

So, things around here are good (we've established that) and summer is in full swing. I'm not sure if I mentioned this before but I joined a gym - one with childcare - and it's FANTASTIC. Not only do they "watch" the kids, but they actually do stuff with them. They have story time, arts and crafts, and best of all, they get them doing active stuff, like playing basketball, or take them outside to jump rope and color with sidewalk chalk. So, in the morning the kids and I usually spend some time there, then after I am done working out we get suited up and hit the pool! They are both water babies and the big kid is swimming on his own now - which makes his swim teacher lifeguard mama so very proud!!

So, in addition to that, big kid started soccer camp tonight, will start swim lessons in about a week, and we have lots of play dates and fun things to do set up. Sounds busy, but really its the perfect amount of things to do so we don't get bored but we're not so busy that we can't enjoy the more laid back feel of summer. Summer is so much fun. BBQ's, hanging by the pool, playing outside with the kids, camping in the backyard, fishing, etc.

The one thing I don't like is my HOT kitchen. The afternoon sun goes right into our sun room off the kitchen, which makes cooking dinner very uncomfortable. So, in the summer we do lots of grilling and dishes that don't have to stay in the oven a long time (or at all) to keep the temperature down - and me from getting too grumpy! I stumbled across this the other day in one of my Clean Eating mags and we tried it out. It's quick, pretty easy, and can be done on the stove. It goes great with fresh veggies.

Lemon-Artichoke Chicken

1/4 cup whole wheat flour

1/2 tbsp dried oregano

fresh ground black pepper, to taste

1/4 tsp sea salt plus additional for seasoning

1 lb thin chicken cutlets

olive oil cooking spray

1/2 tsp EVOO

1 medium onion, cut lengthwise and thinly sliced

1 clove garlic, minced

1/4 cup chix broth

1 14 oz can artichoke hearts, drained and cut

1/4 cup fresh lemon juice

1 tsp lemon zest

2 Tbsp fresh parsley, chopped for garnish

ONE: Combine flour, oregano, salt and pepper in bowl. Dredge each cutlet through and shake off excess flour, place on plate.

TWO: Coat large non-stick skillet with cooking spray and heat on medium to med-high so skillet is hot but not smoking. Add 1/2 chix strips, cook 3-5 min per side, until light brown and cooked through. Transfer to clean plate, and repeat with remaining chicken, coating skillet once more with cooking spray. Cover serving plate to keep chicken warm.

THREE: Turn temp down to med-low and heat oil. place onion in pan and cook, stirring frequently until soft and golden, 5-6 minutes. Add garlic, cooking for 1 minute, stirring constantly; then chicken broth, bringing to a simmer. Follow with artichokes, lemon juice and zest, simmering 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.

FOUR: Pour mixture over chicken and sprinkle with parsley. Serve and enjoy.

I served ours on spinach which went really well with it! I love lemon in the summer - so light and fresh. We will for sure be making this dish again - and soon!