March Of Dimes

March Of Dimes – November: the month for moms to blog!

So I promised a friend that I would give a shout out in my blogs to March of Dimes during the month of November.   So here I go J

As you all probably  know I had very healthy pregnancies that resulted in two very healthy babies!   And although they were both delivered by c-section and the delivery of Sophia was very intense – I am  very lucky and very blessed.  Not everyone is so much.

The big idea of March of Dimes is encouraging a full term healthfully planned pregnancy.  Of course this is not always an option, but being as informed as possible to make the best decision for you and your wee little one.

My work also sponsors March of Dimes and I know a lot of people who have volunteered for their organization and hear so many great stories of babies who pulled through with their support.

Please check out their site and see if there is a way that you can help support our little ones! 

http://www.marchofdimes.com/

Freezers, baby food, crock pot meals .... oh my! (recipes included)

Okay, let's catch up!!  worked quite hard these past few weeks - got that deep freezer! yay! started up the baby bullet for baby food! yay! and made and tried some freezer crock pot meals! yay!

Alright - let's start with the recipes:

Hearty Beef Stew:
- 1 lb beef cubes
- 4 carrots peeled and sliced
- 4 Large red potatoes, cubed
- 1 pkg dry onion soup mix
- 2 cans cream of mushroom soup (heart healthy choice)

- 1 8 oz can Tomato Sauce

- 1 10oz bag of frozen peas

once all of the items have been peeled, cut, etc place them all in a large ziplock freezer bag.

when you're ready to eat it - take out and thaw in the fridge for 24 hours

cook in the crock pot on Low for 7-10 hours or High for 5-6

- This one I have made already.  Jackson didnt like it (I dont think he even tried it though) and Chris was alright with it and I liked it.  I think it cooked on low for 9 hours.

Next up;

Orange Chicken

- 2 large carrots, peeled & sliced

- 2 large red or green bell peppers

- 3 garlic cloves, crushed

- 4 chicken breasts (I decided to cut mine up)

- 2 tsp ginger

- 1 tsp salt

- 1/2 tsp pepper

- 8 oz OJ

- 2 cans of mandarian oranges (to garnish after you cook it)

Thaw in the fridge 24 hours, then cook on low 4-6 hours.

(this one is still in the freezer)  I would choose to serve on top of steamed white rice with a large side of veggies.

Last Freezer/crock pot recipe:

Honey Rosemary Chicken
- 2 lbs chicken breast cubed
- 1/3 c balsamic vinegar
- 1/3 c honey
- 1/3 c olive oil
- 3 T chopped fresh Rosemary
- 1 t salt

Marinate for several hours, then freeze.  Maybe if you decide to make all three of these recipes, make this one first and marinate while you prepare the rest :)

Defrost completely in the fridge, put in crock pot and add 1 cup of water
- cook on low 6-8 hours
- 10 min before serving, add a little corn starch to thicken the sauce and serve on top of chicken.

I haven't served this one yet either, but i think with some whole wheat noodles and a salad sounds good.  And would you believe, I didnt take a picture!?! (Sorry)



Baby Food:

Just wanted to give a little update here.  I followed the instructions from the Baby Bullet.  It has a really helpful instruction book for what foods are best first.  Sophia didn't love it the first few times.  But we're just introducing it all to her slowly.  She does best when I mix a little of the baby oatmeal w/ breast milk and baby food - and she certainly doesn't like it cold.   We use the Baby Bullet Steamer versus boiling or steaming the food ourselves.  PLUS it can steam 6 eggs hard boiled in 13 minutes!

Here is what I loved about it all too.  1 sweet potato cost $1.19/lb - then made 6-8 individual servings of sweet potatoes.  If i were to buy this just 1 container of sweet potatoes, baby food would cost $1.  HUGE savings :)  and no added sugars, preservatives, etc.  So we'll see!

Also, I have a cool storage thing that came with the baby bullet, but for freezing large batches, I recommend ice cube trays, pictured below. I got two of them for $10 and you can reuse them as you freeze different things and store the frozen food in a large freezer bag, awesome.  Also easy to thaw in the fridge or put in a smaller zip lock bag and thaw in warm water (no need to microwave even!) 

Say Cheese!

Alright - these past two weeks my focus has not been on cooking or freezing food, it has been on being better at taking pictures.   My wonderful brother spent some time with me on the phone to talk about what I need to capture the perfect moments that I'm looking for with the kids.  Thanks Jeff!  Who knew you needed such bright lights? (Still needing to be used).  But I got a bean bag chair, some bright lights, he gave me layouts of how to set up, tips of what to do and NOT to do, and I got some test prints back from a couple of companies that I tried, so far so good!  I would like to move outdoors for a few shots sometime too - I love the idea of a busy city street with a perfect captured moment. 

I am also taking to some websites and figuring out more top 10 do's and don'ts.   I am taking on the challenge of "picture of the week" (if I can find the site that had this again!).  And I am remembering my "Random People Picture" book.  Yep, over 5 years ago when I was in Philadelphia I loved to people watch and capture the most random and raw moments (I posted a couple of them below... some call it creepy, I call it art!  And if I could get my tush back there with a better camera (usually I was using a throw away) and more time I could do so many cool things!  Maybe I'll start to fill the book again.

Ultimately, I would love to be good enough that I can spend an hour with families, capture some fun moments and get the jpg and say, enjoy :) 

Anyway, I wanted to mostly give a shout out to my big brother for taking the time to help me out - I am looking forward to my Skype Lesson on photoshop!  And what to look forward to - Thursday morning is Flu Shots and Deep Freezers :)  This weekend: baby food - Sophia enjoyed her oatmeal tonight!



 

What I've been doing ...

So in my quest to do great things - I've been working on a couple of things and have a couple of important projects lined up.

First, I started searching the world wide web for some good printing companies for photos.  I decided that Shutterfly does great books, but when it comes to my digital prints off of our DSL they seem to "crop" during the process and the picture didnt print as it should.  So I've got a test run of photos being sent to me from another company and then two others that I will be trying out too.  Who knew - you type in Professional Photography Printing and you get so many different options that don't include Shutterfly, Walmart and Snapfish.
(as always, your input is always desired).   I just dont want to end up paying to be a member of a printing company.  I also plan to search for good editing products/sites - I have Adobe Photoshop, super cool, I think - I am mostly clueless on how to use it.  Melissa did give me a bit of a tutorial before.  I'm just looking for something that helps give it that perfect finishing touch.  Also I feel as though a light and one of those color blocker things would be helpful.  Jeff uses one - I should learn why and use one too :)

Next, I finished Jackson's 2 Years photo book.  This I did get from Shutterfly.  I had a coupon.  PLUS they've got a million options and it's so much cheaper - I will continue to hunt for good prices and options though.  I also started Sophia's year in photos.  For this I am using her balloons and photo shoot pictures - it is looking so cute.  Unfortunately I can't show it to you... I tried several times to do a screen print... not sure how to get it on here.  (Ideas, Chris??)

Also, below are pictures of what are projects in the making.   When we got married we got this freeze air tight stuff and then Sophia is about ready for baby food which I will be making myself! (again, tell me what to do!!)   --- hmm so I can't find the picture of the freeze and store stuff (but when I use it I'll post it, but I did take a picture of the yummy protein breakfast I mentioned before).

And I believe this coming Saturday I get to venture to Chris' work to pick out a deep freezer!! Happy Dance!! finally they are here and I can really get cookin'... or freezin'!

Until next time :) Many blessings!
Thanks for reading!!!

 

Finally... The recipes! (Breakfast)

Hey - so there a week later than planned... anticipation is sometimes a good thing right?  I know there were a few requests for those Apple Pancakes so we'll start there :)

Apple Pancakes (Tackmann Family Recipe)

1 dozen eggs
1  1/2 cups flour
1  1/2 cups milk
5-6 apples (your favorite)
(I also recommend cinnamon)

Pour all into a blender and mix.
Butter the bottom of a 12" frying pan and pour batter to cover - place sliced apples on top (be generous and add some cinnamon), check the bottom until cooked (very similar to an omelet)  when cooked, FLIP (it can be done - promise! or you could have a second pan ready to go) - when finished serve on a very big plate or plan to split it :)   I would imagine cooking in a small true omelet size frying pan would work too.  Top with syrup if you'd like!


Fruit Croissants

2-3 tubes of pillsbury croissants
pie filling, your choice (apple was my favorite)
sprinklings of sugar and cinnamon

Super simple - preheat oven as directed.  simply layer the croissant pieces with filling and roll up as normal.  Sprinkle with sugar and cinnamon and bake - cool on a cooling rack.  You could let them cool then partial freeze on the pan then throw them in a big freezer bag or container.  Thaw them over night and bake as directed the morning of hosting guests or just wanting something delicious :)

Egg Sandwiches

12 eggs
splash of milk or water
chopped ham, turkey or sausage
fresh veggies (your favorites)
shredded cheese
whole wheat english muffins

again, super simple.  Preheat oven to 350.  Mix 12 eggs and about 1/3 cup water.  Divide mixture between a very WELL buttered cupcake pan.  fill remainder of the cups with your meat and veggies if you'd like.  Bake for 20-22 minutes.  Remove them from the pan and let them cool a bit.  Place each individual egg on an english muffin and top with shredded cheese.  Wrap tightly in foil (don't forget to label the outside if you make different kinds).  Then place in a large freezer bag.   Grab your desired amount out the morning you want them.  Place them in the oven at 350 on a cookie sheet (still wrapped) for 30 minutes.  The BAM a healthy egg sandwich to start your day :)

Food & thoughts - so overdue!

Oh my... a full time job, preschool starting and family time have consumed me :)  But I've still been trying some new things and taking pictures of them!  I have not, however, had much time for taking actual photographs or pursuing any other random art work.  Although I have fallen love with all the cool things on pinterest... I had no idea what was out there!!  People are so crafty!  I have also learned that photographers seem to be a dime a dozen these days, everyone is so darn good at it!  I will strive to be that (glad my kids let me practice with them... most of the time!) 

So what have I been trying to make these days?  Well I tackled Apple Pancakes (tackmann family recipe), Beef Enchiladas (Ashlee's recipe), fruit/chocolate croissants, "egg mcmuffins" for on the go!  I also intend on making the protein breakfasts that you can find at Starbucks.  More on that one in a bit.

Chris was out of town for 11 days!   That was super tough.  But luckily that wont be happening again for awhile :)  We were just watching the Beach Boys movie on TV.  Did you know that "Good Vibrations" was started from Brian Wilson thinking of the pitch that a dog or a cat might hear? (He was totally tripping on something too... apparently he did that a lot :-/ )

I did get to take pictures of Sophia today - I can't fall too behind on her monthly pictures!  My 4 month princess is rolling and chatting all the time!  She fell into the 83rd percentile for height and weight!   So as I was taking the pictures and editing them - I find it frustrating using the straight black/white because I never feel like they look as "crisp" as you might see a professional print.  I do need to start to look into places to print photos too where they will come back with good quality.  I'm behind on getting some grandparents and aunts/uncles some pictures.  Any suggestions with any of those concerns are sincerely welcomed!

So the recipes - Let's start with the Apple Pancakes - this is a big hit in LC with the Tackmann's!  I would summarize it to be almost like an apple omelet.  Delish!  I am thinking you could add some cinnamon to it too!   (recipe will follow).   Also, I'm pretty sure they freeze them - or at least seem to be freezable.   You will be filled with just one - takes up the whole pan!

Next I made these very simple breakfast croissants.   I can't even remember where this idea was found - but pumpkin, blueberry, chocolate and apple croissants - yum!  I didn't end up freezing them in time, but boy were they good :) Simply buy the Pillsbury croissants and stuff 'em and dip 'em in in sugar (if desired).  I'll attach full details in the recipe post.  I had made the chocolate ones for my mother in law (who loves chocolate) - she said they were good, but I didn't try them.   I don't care much for blueberry filling - but Chris liked them - and I ate up the apple and pumpkin ones!   The pumpkin needed more seasonings than the recipe had called for.

Today I made these simple breakfast sandwiches I had seen pinned on Pinterest.   You basically scramble up some eggs, bake them in individual muffin tins, combine the end product with some shredded cheese and whole wheat english muffins, wrap 'em in foil, freeze and bake from frozen for a delicious and healthy breakfast.   Chris taste tested for me tonight - he said he liked them but would welcome some chopped up ham.  I had made a few with fresh broccoli added (I will report on those).  I am thinking you could really do any kind of combination of vegetables or meat and even add cheese to the egg.  I would for sure spice it up a bit next go around.



Finally, in the very near future (since I bought most everything for it).  I plan to make Chris and I some "power protein" breakfasts!  So Starbucks makes this great little spread that is only 380 calories:   Whole grain pita bread/whole wheat mini bagel, peanut butter, hard boiled egg, 10-15 purple grapes, half apple and 2 small slices of cheese.  How perfect is that?  and how easy to recreate!  I just have to figure out how to prepare it ahead of time and have it all stay fresh - it might have to be a set things out the night before, slice it up and dish it that day - but $5 at Starbucks - I think I can beat that price :)   (more to come!)

Sorry for such a delay in the blog, I'm workin' on it - I do think I need to really tackle the photography and will take up some suggestions and get on YouTube (thanks aud) :)

I hope you all are having a wonderful weekend, thanks for reading!! (recipes to follow... probably tomorrow).

- oh yes, I mentioned the beef enchiladas, apparently I have no pictures of the final product - I will cook them again and post next time (I've actually made them and some different renditions a few times!)

#2 Recipes: chicken tetrazzini and pancakes

Chicken Tetrazzini

(Modified from Marthastewart.com)

• Coarse salt and ground pepper
• 6 tablespoons butter
• 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 3/4 cup dry white wine
• 3 cups grated Parmesan cheese
• 1/2 teaspoon dried thyme leaves
• 1 pound linguine, broken in half (I used whole wheat egg noodles... I couldnt find linguine at my Target...)
• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed and drained

Directions

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. Okay! If you are baking from frozen here is what Martha says... baking from frozen 400 degrees bake covered with foil for 2 hours and an additional 20 minutes uncovered until top is browned.  Baking from freezer to refridgerator thawed, bake covered 30 minutes and then uncovered an additional 20 minutes.

Fruit Buttermilk Pancakes

(modified from shabbyblogs.com)

- 2 cups all purpose flour

- 2 tablespoons sugar

- 1/2 teaspoon salt

- 1 teaspoon baking power

- 1/2 teaspoon baking soda

- 2 cups buttermilk

- 1/4 cup sour cream

- 2 large eggs

- 3 tablespoons butter, melted

- 1 cup fresh fruit: blueberries, strawberries, bananas, apples, etc

- 1 teaspoon vegetable oil

1. combine all dry ingrediants in a bowl, blend together with a whisk
2. combine the remaining ingrediants (except fruit) in an additional bowl and mix
3. Stir the wet mixture into the dry, don't over mix, it's okay for it be slightly lumpy
4. Heat your griddle to 350 degrees and use cooking spray
5. I used an ice cream scoop to make each pancake.  Wait until there are bubbles around the edges are lightly golden, while waiting add pieces of fruit.  Then flip (fruit will not burn). 
6. If freezing, let them freeze separately before putting them in one bag.  It is easier to separate.

More Cooking... and Everybody Poops (sometimes)

Can I just say how much TV volume bothers me?  I feel like I am alone in this battle and most people have a hard time hearing the TV... perhaps I have super hearing, or maybe it's when it's something I am not interested in watching, but goodness I always feel like the TV is 3x louder than it needs to be.  (Chris is watching Harold and Kumar...)

Alright, down to business.  I've really enjoyed the feedback that I've gotten from my first two blogs - some great ideas and fun feedback!

Today I want to focus on a few more recipes and pooping :) (toddler pooping).  Let's start with the gross stuff.  Which was the most exciting!  Jackson is just a week away from preschool and we are trying so hard to get him to go "#2" in the toilet.  He just holds back, doesnt go at all and then once or twice a week goes in his pull up at night... well Friday morning I had him sitting on the toilet - I took Billy outside, switched the laundry and made my way back upstairs.  He was sitting in our bathroom and I sighed and said ... "did you poop buddy?" (expecting no) and he said "Yeah I did!" and moved to show me.  He sure did!! I don't know what came over me, but I was filled with excitement - I swept him off the toilet turned him in a circle told him how proud of him I was and he exclaimed "mommy, stop! you have to wipe my butt!" :) hahaha - oh how I love that kid.   (he was right).   Anyways, that brings me to any tips on potty training?  I know it's such a challenge for a lot of moms.  Looking for positive feedback - it's hard when it's overly constructive or slamming others, so only kind words please. 

Onto cooking - we struggled with the chicken pot pie and cooking it - turns out the way to cook it is a lot longer than planned.  Thaw over night, cook covered with tin foil for 30 minutes and then an additional 20 uncovered, watch so you don't burn the biscuits.  And that should do it!

On Saturday night I made Chicken Tetrazini and pancakes!  I also purchased the goods for a beef enchilada that Ashlee recommended.  I am also intrigued by the Tackmann recipe of Taco Ring that Megan introduced to me.  (Which reminds me... a friendly shout out to Alicia!).

The pancakes were amazing!  It calls for blueberries or any other fresh or frozen fruit.  I used our remaining fresh blueberries and then sliced up some apples.  I cooked them on our electric skillet.  (I cleaned it with actual cleaner one time and ruined a good part of it, so I can only cook three at a time - but they were delicious).  Jackson and Chris agreed.  I then put them in the freezer and we were able to toast then lightly nuke them.  I recommend freezing them separately then storing together so you can get the apart.  The whole batter was from scratch: flour, sugar, powder, soda, yadda yadda - good stuff.

Next the Chicken Tetrazini also seemed to go over well.  Oh that Martha Stewart ... she can be quite amazing.  In fact, Jennifer Garner thought as much and named her dog Martha Stewart.  If you have a celebrity naming her dog after you, you know you're awesome (except that whole jail time thing).   Anyways, so my wonderful inlaws were over today helping with some tedious outdoor tasks, which is so appreciated, and they gave good reviews on the CT as well.   The recipe made SO much food!  It was enough for 5 separate loaf pans.  We ate one for lunch (serving 4 adults and a toddler), sent one with them and I have two in the oven and one frozen!  This is the recipe that also helped me figure out how to cook things from frozen.

I also redid the garlic bread with Italian loaves and cut them into slices - it was perfect.  I froze some as well - I much prefered it that way.

I have six pork chops that need to be cooked very soon - So I might do a Parmesan Crusted Pork Chop recipe that I found.  I also need to expand to some roasted and freezable vegetables.  I really do love cooked zuchini.  I have also been thinking about breads; pumpkin, spice, zuchini, banana ... mmm mmm mmm.  The BBQ cups that Mary recommeded have been added to my to-do as well as this soup/chili suggesting from Ashlee.

I can't wait to check out different instructions on pictures from Pinterest and YouTube.  Thanks, Aud.

Oh, and although we missed church today - Jackson (all on his own) was such to make sure we go there.  He stood in one of the doorways with pieces of paper from Clue and welcomed Paul, Patti, Chris and I - handed us our program and had us have a seat.  Then he said we needed to be quiet because the music was starting.  I've never played "Church" before - but I sure loved that he wanted to!   Until next time.

Recipes & Results: Weekend One

Weekend One Recipes:

Chicken Enchiladas:

This amount made 16 Enchiladas

-          1 pkg (16) whole wheat or white flour tortillas – fajita size

-          6 boneless skinless chicken breast cubed

-          2 pkgs 8 oz cream cheese

-          8-10 oz sour cream

-          1 can Old El Peso Mild Enchilada Sauce

-          1 bag shredded cheese – Mexican or 4 cheese blend

1. Brown the chicken in a frying pan, drain.
2. Add softened cream cheese and sour cream until well blended
3. Spoon approximately ¼ cup into a tortilla shell and seal tortilla with a bit of the mixture.
4. Place in pan 13x9 in pan if making immediately
   (I chose to store mine in three separate 8x8 tins with parchment paper lining)
5. Drizzle enchilada sauce evenly over the 16 enchiladas
6. Sprinkle shredded cheese over top.

If making immediately bake for 15 minutes at 350 degrees.

If making from frozen thaw in fridge the night before - cook at 350 degrees until heated through, probably about 20 minutes.

Chicken Pot Pie (made from memory as told to me from my friend Marlo)

This made 5 loaf size pans

-          6 boneless skinless chicken breast, cubed

-          1 large can cream of chicken soup

-          2 small cans cream of potato soup

-          3 bags frozen vegetables – I used both mixed vegetables and California mix

-          2 cans (8 ct) Pillsbury Homestyle biscuits.

1.      Brown the chicken in a frying pain and drain.

2.      Stir in all three soup cans, mix until creamy.

3.      Use ~2 cups of soup/chicken combo and mix in a bowl with about 2 cups of vegetables – stir well

4.      I decided a loaf size pan was good enough, it will be at least 5 servings each pan.

5.      Take 3 biscuits and place on top of the mixture.

6.      To seal and freeze this – I put wax paper on top and then wrapped with plastic wrap.  Finally (I’m so paranoid of ruining the food) I sealed in a gallon size freezer bag.

If cooking immediately; cook at 350 degrees for 18 minutes or until biscuits are golden brown and warm all the way through.   If cooking from frozen; thaw the night before then cook for 20+ minutes or heated all the way through.

Honey & Spice Glazed Pork Chops

(modified from: http://joelens.blogspot.com/)

This was for Six Servings

Now to preface – I thought this turned out dry and not my favorite, my husband, who is very honest about my cooking – sometimes too honest – told me it was one of the best things I’ve ever made – so I correct the mistakes and you can adjust – and hopefully it will be delicious:

I served this with garlic bread and a side salad J

-          Cooking spray

-          6 (4-ounce) boneless center-cut loin pork chops

-          salt

-          ground black pepper

-          1/4 cup honey

-          2 tablespoons Dijon mustard

-          1/2 teaspoon ground ginger

-          1/4 teaspoon ground cinnamon

-          1/8 teaspoon ground cloves

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
2. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.
3. Mix remaining ingredients in a bowl and set aside.

Place browned pork chops in crock pot and pour mixture over top, cook on Low for 4-5 hours (until done).

Three Cheese Garlic Bread:
(modified from: http://joelens.blogspot.com/)

-          The recipe calls for 1 large French loaf, but I recommend a thicker bread that you can cut into slices and cook as if it were more like Texas Toast.  I doubled the amount of bread and still had remaining mixture left over.

-          1 stick unsalted butter

-          ½ tsp garlic powder

-          1 tablespoon minced garlic

-          1 tablespoon minced parsley leaves

-          1 package of Italian shredded cheese

1.      Combine together the butter, garlic power, garlic, and parsley to make a thick spread.  Spread on each slice of bread (one side).  Top with the shredded cheese.

2.      When ready to cook – preheat oven to 400 degrees and cook 8-10 minutes until heated and cheese is melted.

3.      When I put it in the freezer (before cooking) I placed the halves facing each other so that the butter and cheese would stay in place.  I then wrapped them in tinfoil then put them in a freezer gallon bag and taped it shut (trying to keep it fresh).

Pulled Pork

So I found 2 packages of pork shoulder roast in our freezer - I've never cooked with it before - but both my moms suggested pulled pork!  Easy enough!

1 pork shoulder roast
BBQ Sauce

Place pork in a deep baking dish and cover in tin foil.  Cook at 350 for 3-4 hours until done.  Let cool slightly, then use a fork to "shred".  I separated it into three separate bowls and sealed the tight for freezer storage.  I would imagine when it is time to cook I will thaw and put it in a stove top pan and add the bbq sauce (maybe I could find a good recipe for making it myself?) and then heat through.   Add it to wheat buns! :)

Weekend Overload

So I did it! I got started!
Let's check out my before mess:

So there it is ... there it was.   I worked my tushi off getting things cleaned up.  My little lady went shopping with me to Trader Joe's and Super Target.  We got things for Chicken Enchiladas, Pulled Pork, Garlic Bread, Chicken Pot Pie, Honey Spice Pork Chops.   I decided to start there - it was a lot of work; storage bags, storage tins, spices, cleaning out cupboards and the freezer ... oh my!  Luckily when I got home from the grocery store Jackson was ready to take a break from playing Octonauts and TMNT with Chris and he helped me unload - he loved it!

I'm embarrassed to say that I am writing this on a Thursday - 4 days after the project got under way.  So we'll make this more of a summary:  During one point in my cooking process Billy was playing outside, Jackson and Sophia were napping and Chris had fallen asleep in the toy room - I turned off the TV and just enjoyed getting things prepared.

I called my mom numerous times and I called my mother in law Patti too! I had no idea what to do with all the pork chops and pork shoulder roast in my freezer - luckily it didnt go to waste - pulled pork in the oven (who knew?) and then the pork chops in the crock pot for the Spice Pork chops.

While everyone was napping I was also able to make 3 pans of chicken enchiladas.  On Sunday I finished up all the extra chicken and made 5 things of chicken pot pie - some with mixed vegetables (chris' favorite) and then california mix (my favorite).

I will attach a post with all of the recipes posted.  but as a result:   Chris loved the honey spice pork chops - I did not.  I cooked them WAY WAY too long in the crock pot (hours upon hours) and they were dry.  The garlic bread was a hit - next time, I would not buy french bread - i would choose a thicker bread that I could slice and make more in the style of texas toast - too much crust makes it hard to eat.  Chris tried to heat up a chicken pot pie straight from the freezer ... my suggestion ... "my bad" .. definitely thaw it in the fridge over night.  Tonight he heated up a chicken enchilada dish (that was thawed) and that turned out just fine.

In between all the cooking, I continued to pursue my passion for pictures.  I only spent about 15-20 minutes trying to snap some shots of Sophia and Little man.  They turned out all right.  I just wanted to get one good picture of her with her 3 balloons - I think it worked :)  I will definitely need to keep practicing.  My frustration is that I have a book about DSL for dummies - But I need a How to Read "DSL for Dummies" for dummies... it's so confusing. CAN SOMEONE JUST SHOW ME WHAT THE BUTTONS DO!? i just want to know how to have the professional touch at the end of the pictures - is it about where you print them? where should I print them? Shutterfly takes the liberty to crop all DSL photos - doesnt make me too happy.  Ahh, but it sure is fun!

What's next - well it's been a week full of work, a house that gets away from me - so grateful to chris who emptied/loaded the dishwasher and scrubbed the crock pot, laundry is always going - but my kids are bathed, smiling and happy!  Well they are sleeping right now (I am determined not to spend much time away from them, these are my naptime and evening projects).   But for the weekend I have two more recipes to try:   Some Chicken Pasta bake & My sister in law, Ashlee's, Beef Enchiladas _ I have all that I need for both, besides the meat.  Then I will take a breather, stay stocked up on fresh fruits and vegetables and eat from my fresh frozen meals :)

I do promise to try to keep up better with the blogging as it goes - I've talked about it so much, I have to follow through!  Again, if you're still hanging in there - thanks!  and now you can enjoy the finished product below: