Thursday, April 29, 2010
Now that I've hit the third trimester the real fun has begun. (If you don't to hear me whine, feel free to skip to the next paragraph.) Since I've finally started to put on the baby weight, I've started to have back pain. It has become increasingly worse this week since I've been sitting in the most uncomfortable folder chairs ever in training all day, everyday this week. Tomorrow is the last day of training, so I'm hoping the lack of extreme sitting will help my poor body. To make life even more fun, I've also been waking up with leg cramps. Two nights ago, it was so bad that they woke me up at 4am. I've increased the amount of calcium and potassium, so hopefully these should lessen. I get heartburn from everything (or even nothing). And since I'm sleeping less, I have very little patience for naughty toddler behavior.
But, after one of the moms in our preschool class lost her baby at around 34weeks, I try to remind myself whenever I get crabby about being pregnant about how lucky I truly am to be pregnant. In less than 12 weeks, I'll (hopefully) have a beautiful baby boy to snuggle.
Monday, April 26, 2010
Tuesday, April 20, 2010
Honey Lime Chicken
2 lbs chicken tenders
1/2 Tbl garlic salt
1 Tbl oil
1 20 oz can pineapple rings (I used chunks since that was what we had)
1/4 cup honey
3 Tbl lime juice
2 Tbl soy sauce
1 Tbl cornstarch
Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.
To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through.
Monday, April 19, 2010
1 15-ounce can chickpeas, rinsed
1 clove garlic (I like to use two)
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice (I didn't really measure, just used half a lemon)
1 teaspoon ground cumin
¾ teaspoon kosher salt
In a food processor (or good blender), puree the chickpeas and garlic with the olive oil, lemon uice, cumin, and ¾ teaspoon salt until smooth and creamy. You may need to add a couple tablespoons water to achieve the desired consistency.
So simple, cheap, and delicious!
Saturday, April 17, 2010
I ended up finding a Kolcraft Contours stroller for $60 that look almost like new. While it wasn't exactly what I was looking for in a double stroller, I couldn't beat the price and I love the fact that both seats can be forward or backward facing and it works with my infant seat. :)
We also ended up an Evenflo exersaucer for $10. We never ended up getting one for Carter, but I have a feeling that I will need to be putting this little guy down much more than I did with Carter. For that price, I figured I could garage sale it if I didn't use it and I would for sure break even on it. Our other big purchase was a work bench for Carter. He was very excited about it!
I ended up finding some cute sleeping gowns and sleepers for the babe that looked brand new. So excited about all my deals!
Sunday, April 11, 2010
After a failed search all over the web for directions on how to make an adult sized pillowcase top, I took the advice of a fellow crafty nestie decided to somewhat wing it.
Thursday, April 8, 2010
Marinate chicken breasts in 2 cups of margarita mix for a minimum of 4-6 hours (I would probably do longer). (I also added some pepper, garlic, and dried onions to the fix to give it a little more flavor.)
We chopped it up and used it in tacos. It would also be good served with some Spanish rice.
Wednesday, April 7, 2010
There are tons of tutorials out there, but I found this one the easiest to use. http://freshlypicked.blogspot.com/2008/03/pillow-case-dress-tutorial.html