Slices of Life

 I made up lots of fresh pesto this summer and while my family loves some caprese chicken I didn't have any full sized chicken breasts in the house. So using a package of chicken tenderloins I mixed up a casserole that was a huge hit! Ingredients: 1 large package chicken tenderloins 2-3 tomatoes; sliced 1 small jar of pesto (we didn't use the whole thing) 1 cup shredded mozzarella cheese 1. I lined an 8x8 pan with foil and laid all the chicken tenderloins in a single layer. Then I spread my pest over all the pieces of chicken making sure to have an even coating of pesto. 2. I sliced up my tomatoes and layered the slices over the pesto. 3. I sprinkled an even layer of cheese over the top. 4. Then I popped the whole casserole in the oven at 350 for 30 minutes (or until chicken reaches 165 degrees with a meat thermometer).  We cut ours into 6 servings. I served the casserole with some pasta and sauce and it was delicious and easy dinner.  Linking up with:

Jennifer decided to make her Cozy Chronicles a link up (the link up is tomorrow) so today I'm talking about taking our coziness from summer to fall. As much as I love spring and summer there is nothing quite like fall in New England. It is one season we do real well up here. The trees put on a spectacular show and warm drinks, sweaters, and cozy nights in take over.  To make our house cozy for fall I start pulling out all our lovely fall decorations-- including twinkling lights on the mantle and lots flickering electric candles in our candle holders. Photo from 2020 Burning fall scented candles and melts-- my favorite scents are those that make me think of baking; pumpkin spice, cinnamon bun, caramel apple, etc.  I put out more throw pillows and throw blankets-- which my family literally likes to throw around...  I start pulling out my sweaters, cozy fleece socks, and scarves Our crock pot gets more use than ever with delicious smells filling the house all day. Some of our favorit

 We tried something new this summer, a Community Supported Agriculture program (called CSA) through one of our local farms. We pay up front and then get 17 boxes of fresh produce throughout the summer and into fall. Box #6 -- Lots more zucchini, some summer squash, a cantaloupe, some green and yellow beans, more tomatoes and some peppers.  I made chocolate zucchini bread, some squash side dishes (just sauteing squash/ zucchini with mushrooms and onions), and I shredded some zucchini to freeze for winter too. We made salad with the lettuce, used the cantaloupe in our fruit/yogurt bowls. The green peppers were used for fajitas one night paired with another red pepper I bought at the store and some onions. We used the green and yellow beans for side dishes at dinner and the tomatoes for sandwiches & sides.  Box #7-- MORE zucchini and squash, some cucumbers, beets, lettuce, cantaloupe, tomatoes and banana peppers. I made summer squash lasagna with some of the squash and zucchini and sa