Hope everyone is enjoying this beautiful weather. It’s been wonderful. Not sure if it’s too early for raking or not, LOL.

I want everyone to know my little basketball travel team held their own playing Brunswick and Camden. I’m so proud of how they all have improved. Addie, Eleanor and Lilly scored. They are my fourth graders and I want to give a big shout out to Bea, a third grader who got a bucket. It’s all caught on a video. So happy for them all. Well done, ladies.

I also want to welcome a new member of our family, four-legged family dog Sunny. She is a rescue. The start of her life had been horrific. The rest of her life will be amazing and full of love.

OK, one more thing, I’m trying to lose as much weight as possible before my daughter Dana Lori’s graduation. Not sure if you’ve heard, but she’ll be a nurse with her BSN in May. I am bursting with pride … so I’m eating lots of chicken and lots of fresh veggies.

Today’s recipe is a stuffed chicken breast. I slice a thick chicken breast almost through but not quite. After opening it up, I add a little dash of onion powder and a little garlic pepper. I slice some cream cheese or whatever kind of cheese you want. I add some fresh basil in there then wrap it with bacon. I put my cast iron pan on medium heat with one tablespoon of EVO. I sear both sides then bake in the oven at 350 degrees for about 40 minutes. Let it rest then serve with a vegetable or it is wonderful on a salad. That’s it. I’ll be doing lots of other healthy recipes but I’m not going to lie. I’m looking into some healthier alternatives for some homemade sweets. A friend of mine, Becky Alley, has sent me some good/looking recipes.

Girls 5/6 basketball is at home this weekend at the YMCA then our 3/4 graders well finish up at home the following week.

Take care, wash your hands often, travel on and please don’t stop living.