I am 17 weeks along today!
We had a doctor's appointment last Tuesday and finally met our doctor who should be delivering the baby. She is very nice and I liked her. She answered all of my questions and did not make me feel stupid so that always good. :) Didn't get an ultrasound (booo) but we did get to hear the baby's heartbeat!! A very strong 150 beats a minutes... (http://www.babygenderprediction.com/babys-heart-rate.html still says we're having a girl!)
We go back on May 27th for the glucose test (yuck) and the ultrasound to find out the sex!!! I am beyond excited about that! I am, and have been, leaning towards one side the entire pregnancy but you never know! It is a 50/50 chance of either sex.
Pregnancy is still pretty uneventful.. never had morning sickness so that was great. Still tired and experiencing sinus headaches so that kinda stinks but it could be worse. The newest issue is this whole crying thing.. hormones are raging and I have cried at least twice a day since Tuesday. AND I HAVE NO IDEA WHY I'M CRYING!!! Friday night was the worse because I was sobbing after watching my DVRed Private Practice and ran into the bedroom where AJ was sleeping. My racket woke him up and he was such the great husband and asked what was wrong. I couldn't spit it out without wanting to cry harder and finally realized how funny it was. I then proceeded to laugh hysterically & sob at the same time. Oh my....
Thank god I have a tolerant husband! I love you AJ!
Sunday, May 3, 2009
Friday, May 1, 2009
Baked Oatmeal Recipe
Found this over on http://lichtyfamilyblog.blogspot.com/ (recipe & photo)...
Baked Oatmeal
Ingredients
2 cups uncooked old fashioned oats1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon
1/4 teaspoon salt1/4 cup raisins
Handful of dried cranberries1 teaspoon baking powder1 1/2 cups milk1/2 cup applesauce1 1/2 tablespoons butter, melted1 large egg, beaten
1 teaspoon vanilla
2 cups uncooked old fashioned oats1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon
1/4 teaspoon salt1/4 cup raisins
Handful of dried cranberries1 teaspoon baking powder1 1/2 cups milk1/2 cup applesauce1 1/2 tablespoons butter, melted1 large egg, beaten
1 teaspoon vanilla
Directions
1. Preheat oven to 375°.
2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake for 20 minutes or until golden. Serve warm.
1. Preheat oven to 375°.
2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake for 20 minutes or until golden. Serve warm.
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Can we say YUM?!?! Can't wait to try it!
Thursday, April 16, 2009
Paula Deen's Baked French Toast Casserole
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole
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I made this for a breakfast potluck at work the Monday after Easter and it was well received! It was very tasty and very easy. It was sweet enough for me that I didn't need to use the maple syrup.
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole
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I made this for a breakfast potluck at work the Monday after Easter and it was well received! It was very tasty and very easy. It was sweet enough for me that I didn't need to use the maple syrup.
Tuesday, April 7, 2009
FYI: The 19 worst drive-thru foods in America
The 19 worst drive-thru foods in America
Time and money are two things Americans can’t afford to waste. So it’s not surprising (though slightly disappointing) that the drive-thru is considered one of the great inventions of all time. There’s even a study to prove it. In 2005 and 2006, researchers asked 600 adults and teens why they eat so much fast food. Three of the top four responses were it’s quick, easy, and affordable. Taste came in third, with only 69 percent of respondents listing flavor as a factor in their fast-food love.Drive-thru foods may be convenient and easy on the wallet, but they’re loaded with unhealthy fats, added sugars, carbohydrates, and sodium. Translation: They’re no bargain when it comes to your health. But jam-packed schedules and a dismal economy make the occasional drive-thru meal a part of life. That’s why Eat This, Not That! studied the open-air menu boards and compiled a list of the worst items out there, plus better alternatives. Avoid these dietary land mines and save more than a few minutes and a couple bucks—how does up to 20 pounds in a year sound?
Click: http://www.msnbc.msn.com/id/30038585/?pg=1#TDY_MH_DriveThru
Sunday, April 5, 2009
Skillet Potatoes!!
Ingredients
4 slices Bacon, cut into 1/2-inch pieces
1 onion, chopped
2 lb. Yukon gold potatoes (about 6), thinly sliced
1 cup Shredded Cheddar Cheese
6 Tbsp. Sour Cream
Directions
COOK bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
TOP with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted.
SERVE topped with sour cream.
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Made this tonight with steaks... sooooo tasty. (note to self: post recipe for AJ's Lemon Basil rub) We ate outside on the deck tonight. It hit 75 today! Too bad it's supposed to snow, yes SNOW, on Tuesday. Seriously??
4 slices Bacon, cut into 1/2-inch pieces
1 onion, chopped
2 lb. Yukon gold potatoes (about 6), thinly sliced
1 cup Shredded Cheddar Cheese
6 Tbsp. Sour Cream
Directions
COOK bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
TOP with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted.
SERVE topped with sour cream.
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Made this tonight with steaks... sooooo tasty. (note to self: post recipe for AJ's Lemon Basil rub) We ate outside on the deck tonight. It hit 75 today! Too bad it's supposed to snow, yes SNOW, on Tuesday. Seriously??
Thursday, April 2, 2009
White Chicken Chili
A variation of this recipe won 1st place in the chili cook off at work. It also won Fan Favorite! Make it and you will understand why....Ingredients
6 boneless chicken breasts
3 can Great Northern Beans
2 16oz jars of Medium Picante Sauce (Pace)
1 lb monterey jack cheese, cubed
1 lb pepper jack cheese, cubed
Chili powder
Directions
Place chicken breasts in Crock Pot and add just enough water to cover the chicken).
Once chicken is cooked, shred chicken in broth (water).
Add beans and picante sauce.
Add cheeses.
Simmer until cheese has melted, stirring occasionally.
Add chili powder to taste.
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We made this on Sunday and it was sooooooo good! The only things we will do differently next time is to thaw the chicken before it is put in the crockpot. Once it thawed, we ended up having too much broth. We also did not need to add the chili powder because it was spicy enough for me! Will definitely be making this again & again.. especially football season!
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