Both boys loved seeing the penguins!
Adam said the monkeys were his favorite.
I like the way this photo of one of the bears turned out...it's almost like he's looking right at the camera, posing for me :)
I've been meaning to take the boys to the zoo for a long time now, so I'm glad we finally did.
Now on to Menu Plan Monday...
Monday: Llyod's Shredded BBQ Chicken on whole wheat buns
Tuesday: Balsamic Chicken w/ Mushrooms (recipe below)
Wednesday: Quinoa/Shrimp/Veggie dish (my own thrown-together creation)
Friday: Pizza/family night
Saturday: Jennie-O Turkey & Gravy roast
Sunday: Whatever we feel like at the time
Balsamic Chicken with Mushrooms
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved (we use combo of mushrooms & pieces of bell pepper)
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled
In a nonstick skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve chicken topped with mushrooms.