Date, Shallot, Rosemary Chicken
I am sorry for the lack of recipes/menu planning last week. We had a crazy week. I am finally feeling HUMAN again!
Last Saturday, I spent most of the day in bed with a 101 – 102 fever. I was convinced I was getting the Flu. Sunday, I lounged around, taking it super easy. Monday, the baby started getting a fever and then my fever returned on Tuesday. Wednesday, I went to the doctor and come to find out I had mastitis. YUCK! Baby and I were fevered because of the infection.
A friend shared an AWESOME tip for you nursing moms!!! When you start to feel a clog/block grate a white potato, any kind and put in on the side with the block. Put a towel over the potato because it will stain your bra. Keep potato on until all the moisture in the potato is gone. This will help so you do not reach the mastitus stage.
I also started nursing/pumping more frequently to help with the clogs and lightly massaging clog inwards. I also soak the clog side in hot water with Epsom Salt.
Thankfully, it has improved and baby and I are working through it and on the mend!!! So THANKFUL!
Here is a recipe of a dish I made a couple of weeks ago. I am sorry for the TMI above. I thought it was important to share. Someone may find it helpful! 
The Ingredients:
3 Chicken Breasts, Washed and pat dry
2 large Shallot
5-7 medjool dates, pitted and diced
3 large sprigs of fresh rosemary, I had some in the freezer
2-3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoon apple cider vinegar
salt and pepper, to taste
The Directions:
Get out your handy crockpot. Place chicken in the bottom. Add Shallots and Dates and seasoning with rest of ingredients. Cook on low for 5 hours.
OR
Preheat oven to 375 degrees.
Pull out a large glass baking dish and place chicken in it.
Top chicken off with your sliced shallots and dates.
Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
Bake for 25-30 minutes or until chicken is cooked through.
ENJOY!!
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