My fam damily

My fam damily

Sunday, February 26, 2012

Pregnancy update... 15 weeks :)

Nausea is finally gone!  Yes!!  I can finally cook again without wanting to barf from the smell yay!!  It feels so good to be able to eat and have an appetite again :)  But now I get full a lot quicker, and hungry more often lol.  So I eat a lot of small meals and snacks.  And I drink LOTS of water! 

13 weeks preggers in this pic :)  Startin to show a little bit more here!

So I'm a little behind on the blog.  I'm actually 15 weeks pregnant right now!  I will make sure and post my 4 month belly pic after I take it, probably next week.  My belly has grown quite a bit since the 3 month pic, or at least I think so lol.  My next doc appointment is on Feb 29th, I'll be 16 weeks by then :)  I don't think we will be doing an ultrasound at my next appointment.  Hopefully the appointment next month will be when we finally get to find out if we're having a him or a her!!

Ultrasound pic from our first Dr appt!  11 weeks in this pic ♥
Our first doctor's appointment went good.  The first one is always the longest because of all the questions they have to ask and all the tests that have to be done.  My doctor is really nice and funny too, I like him.  The best part is we finally got to see our baby!!  We were so excited!  Bo said he about cried when he saw it because he was so happy :)  Baby looked good and healthy, it's so exciting seeing him/her for the first time! 

11 weeks
We received the fetal doppler and it is awesome!!  The first time we tried to listen I was only 10 weeks and it was pretty hard to find, Bo thinks all we found was my heart beat that time lol.  So I waited a few weeks so the baby could get a little bigger, and we tried again last week and found the heart beat real easy!  Beats averaged 135 per minute... which I've heard that you can find out the gender by the heartbeat.  And from what I've looked up, we would be having a boy :)  So I guess sometime next month we will see if that is right or now!

Thursday, February 2, 2012

Spicy Enchiladas

My husband loves spicy food and he absolutely LOVES these enchiladas!  There are ways to make them less spicy though if you can't handle the heat :)

Ingredients u will need:
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup sour cream
1 tsp chili powder
2 cups chopped turkey or chicken (I used chicken)
1 can (4 oz) chopped green Chiles
8 flour tortillas (8 inch), warmed
1 cup shredded cheddar cheese
1 can hot rotel (or u can use mild if u don't like it so spicy)
1 large can (28oz) enchilada sauce
Extra Spicy Mrs. Dash seasoning, add to your own liking

~Stir the soup and sour cream in a small bowl.

~Stir together the chicken, chili powder, Chiles, rotel, and Mrs. Dash, and 3 tbsp soup mixture (or a little more if u want it more creamy)

~Spread remaining soup mixture into a 4 qt shallow baking dish. Spoon about 1/3 cup chicken mixture into each tortilla. Roll up and place tortillas, seam side down, into the dish. Pour enchilada sauce over the enchiladas (I used almost the entire can). Sprinkle with the cheese.

~Bake at 350 degrees for 25 minutes or until the enchiladas are hot and bubbling.

Enjoy :)

Mmmmmacaroni & Cheese :)

‎One 8 oz pkg elbow macaroni
8 oz pkd sharp cheddar cheese
12 oz container small curd cottage cheese
8 oz container sour cream
1/4 cup grated parmesan cheese
Salt and pepper to taste

The topping is:
1 cup dry bread crumbs
1/4 cup melted butter.
Just cook the noodles first, then mix it all up, except for the topping. Put the topping on and then cook for 30 minutes at 350 degrees :)

You can get the fat free sour cream and light cheese to lessen the calories a bit, that's what I did :) It was really good! I suggest not putting all the topping on though, it is a bit much! I only put on 3/4 of the topping.

Taco Stuffed Shells

Hello everyone!  I found this recipe on Pinterest, and the link led me to 
and that is where I found this wonderful recipe!  My husband was skeptical at first when I told him what we were having for dinner but he loved it!  It is one of our favorites now :)

Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Cooking Instructions:
Step 1:
In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Crispy Chicken with Creamy Italian sauce and Bowtie Pasta

I originally found this recipe on Pinterest, which then linked me to where I found this yummy recipe!

Time: 45 minutes

Yield: 6 servings
Recipe from Jamie Cooks It Up!

3 large chicken breasts

5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
fresh parsley, chopped (optional)

1. In a small food processor crush the corn flakes into crumbs.
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who.
5. Take a pair of sharp kitchen scissors and cut each breast in half.
6. Dredge the chicken in the flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well.
9. Add the olive oil to a hot skillet.
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.