Feeling Kind of Blue – Empty Nest

It’s not uncommon for me to be thirsting for Spring long before it actually arrives but today is one of those cold, snowy, Winter days in NE Ohio and I think that EVERYONE is sick of winter by now… I know I am.  My mind and psyche are anticipating Spring but Mother Earth says she wants winter to continue a bit longer. Not unlike me this morning when I woke up, turned over, and pulled the blankets up to my nose not wanting to get up and get going.  I tend to get kind of blue this time of year (the medical profession gave it a name, shortened it to three letters, and offer medication for it but that’s not my style) and knowing that… I ride out the blues telling myself that this won’t last forever.  Spring is coming, spring is coming, spring is coming…

Our little trip South this past week didn’t help my mood at all.  Driving down to look at the college that Ryan has his heart set on… is determined to attend. I get nervous thinking about him being 3.5 hours away. I know he’ll be ok but will I? I have known all along that the boy longs to spread his wings and see what is out there in the world.  I know it, I accept it, I understand it and most of all, I encourage it.  But that doesn’t make it any easier.  I’m going to miss him something fierce. Today, it seems like the Fall semester may as well be tomorrow. It’s coming too soon. (sigh)

So tonight for dinner I’m making one of our family favorites.  It’s become “comfort food” to me; and I think, to all of us.  I’ll share my recipe with you.


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Chicken Divan with Brown Rice

4 chicken breast halves

1 cup water

1 bay leaf

1 small onion, sliced

1/8 teaspoon pepper

dash salt

1 pound fresh broccoli or 1 package (10 ounces) frozen broccoli

1 can (10 3/4 ounces) cream of chicken soup

1/2 cup mayonnaise, dairy sour cream, miracle whip or plain yogurt (I’ve tried them all…depends on what I have on hand)

1 teaspoon lemon juice

1/2 teaspoon curry powder

1 cup (4 ounces) shredded sharp Cheddar Cheese
In large pot place chicken breasts.  Add water, bay leaf, onion, pepper and salt.  Cover and simmer for 30 minutes or until breasts are tender when pierced with sharp knife.  Cut meat into 2×4 inch pieces; set aside.  Cook broccoli until crisp-tender.  Spread cooked brown rice on bottom of 9x9x2 inch baking dish.  Arrange broccoli on top of rice. Place chicken over broccoli.  Mix together chicken soup, mayonnaise, sour cream or yogurt, lemon juice and curry powder.  Pour over chicken and broccoli.  Sprinkle cheese over top.  Cover with foil.  Bake at 350° F. for 30-35 minutes or until bubbling hot.  Do not overbake.  Makes 4 servings.


Mind you, I make 3 recipes of this to feed my family of six with some left over for lunches the next day if I’m lucky. Having some for lunch depends on weather I made side dishes or not.  It’s got all the food groups…who needs side dishes? :)

P.S. This is a great recipe for using up left over turkey as well.

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