Are we in Arizona?

So yesterday the temp. was in the 80's and today its supposed to get up to 95. Can you believe that! You would think we were in Arizona or something. Suprisingly our house stayed pretty cool. Well, not the upstairs, but the main floor and basement did.

So we finally broke down and bought a lawn mower. We really don't have that much grass so we decided to get one of those oldfashioned kinds with no engine that you always see in cartoons. It works suprisingly well, it just took us a few days to get the jungle mowed down. And the nice thing is we don't have to buy gas to put in it. Always a plus now-a-days.

Now that Daven and I are on this diet, I've been looking around for good healthy recipes and I finally found one that was really good that I will actually make again. Its really easy too. I halfed the recipe and used a little bit less olive oil and balsamic vinegar than it calls for. Oh, and I used a clove of garlic instead of the garlic salt.

Braised Balsamic Chicken

http://allrecipes.com/Recipe-Tools/Print/PrintFull.aspx?RecipeID=8665&servings=6
Submitted by: MOONANDBACKRated: 4 out of 5 by 712 members
Prep Time: 10 Minutes Cook Time: 20 Minutes
Ready In: 30 Minutes Yields: 6 servings
"Rich, slightly sweet Balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute."

INGREDIENTS:
6 skinless, boneless chicken
breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced
tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

DIRECTIONS:
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.