Glorius October!

My favorite season is here! I love fall, and today it finally feels like fall. I woke up yesterday at 8:00 a.m. The air was crisp, and leaves crushed under my little dog Sweetie's feet. I got on my riding lawn mower and happily cruised around the big ole yard, singing and just taking in the beauty of the day. After I mowed the front and my back yard(left the sides for today)I was give out, but only because of the lymphedema in my legs.Just a beautiful day! Boring, but that is how I roll!

Daughter Lisa and I had  sauteed chicken and onions over a bed of crisp spinach for supper. For dessert, a yogurt fruit smoothie.
Recipe for Sauteed Chicken Over Spinach Salad
Procedure:
~Cut 2 raw skin-off chicken breast filets into small pieces.
~Cover the bottom of a cast iron skillet with olive oil and heat.
~Place chicken in the cast iron skillet which has been covered with olive oil.Use a medium heat.
~ Stir chicken in the oil frequently .
~When the chicken is about half-way done, add 1/2 cup of chopped onions and cook until done.
~Sprinkle with a little salt and Mrs. Dash (liberally), or your favorite seasonings.
~ Remove chicken from heat and cover for 10 minutes.

Using (washed ,chopped , and drained )spinach, green onions, two chopped boiled eggs, and 1/2 cup (or more) of shredded Montery Jack (jalepeno) cheese, toss your salad .
Divide the salad  into individual salad bowls. Arrange Chicken and onions on top of salad, and provide favorite dressing. We use ranch dressing.
This salad is also delicious with a handful of dried cranberries added.Lip smacking good!