April 2010 Weddings
festivegal2008
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
BU: Reuben Chicken breasts
Because I can't remember how to get to our food blog, I thought I'd post this awesome recipe for you all to try. I found it in a 5 Ingredients or Less cookbook I bought from a co worker's child. I gave myself about 7 points for the recipe, not including the rice I served it over. Mike loved it!!
- 4 boneless chicken breasts
- 1 can sauerkraut
- 1 1/2 cups Thousand Island dressing (fat free or reduced fat)
- 4 slices swiss cheese
Arrange chicken breasts in greased/sprayed 9x13 baking dish. Drain and rinse sauerkraut; pour over chicken. Top with Swiss cheese, then pour dressing over the chicken. Bake at 325 for 1 hour and 15 minutes.
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Re: BU: Reuben Chicken breasts
I will post a sticky
Definitely sounds like an interesting recipe!
Shmel's Blog