Sunday, April 29, 2012

Friday, April 27, 2012

Phone Fun Friday

Photobucket Photobucket Photobucket Photobucket Photobucket
My friend who recently visited Peru brought us chocolates and a doll for Addison

Wednesday, April 25, 2012

Wordish Wednesday

Addison's classroom is learning about caterpillars and their transformation into butterflies this week.  Each student gets a caterpillar cup.

Last week they learned about recycling.  A recycle truck was scheduled to come to the school but Addison was sick on the day they were supposed to be there.  Luckily they rescheduled for this week so Addison will be able to participate.  The kids all made recycle sculptures last week.  Here's a picture the teacher emailed.(I've blacked out the faces of her classmates for privacy)

Wednesday, April 18, 2012

Tuesday, April 17, 2012

Tasty Tuesday: Creamy Pesto Rigatoni

Recipe and Image Source

Since Brian loves pasta I'm always looking for new recipes to try. I decided to do a photo tutorial of this recipe. It is a really easy recipe that can be prepared in 30 minutes. I left out the Red Chili Flakes because I didn't want too much spice.

1 pound Chicken Breast, Skinless And Boneless
Kosher Salt And Black Pepper
1 pound Rigatoni Pasta
3 Tablespoons Olive Oil, Divided
1 Tablespoon Minced Garlic
1 cup Grape Tomatoes, Halved
¼ teaspoons Red Chili Flakes
1 cup Pesto
½ cups Heavy Cream
¼ cups Grated Parmesan Cheese


Slice chicken breast into strips and season with salt and pepper. Set aside.

Fill a large pot of water and bring it to a boil. Heavily salt the water and cook pasta according to directions.


In a heavy bottom pan, add 1-2 tablespoons of olive oil and brown the chicken. Once cooked, remove the chicken from the pan.



Add an additional tablespoon of oil and cook garlic over medium heat for 1-2 minutes before tossing in the tomatoes and red chili flakes.


Cook for about 2 minutes and stir in pesto.

Heat the pesto and then stir in the heavy cream.

Once incorporated, toss in the pasta, chicken, Parmesan cheese and coat well.




Monday, April 16, 2012

Growth Chart - 4 Months

Weight 17lbs 15.5oz

Length 27.75 inches

Friday, April 13, 2012

Watch Me Grow - 4 Months


Weight: 17lbs 15.5oz(90th percentile)
Height: 27.75 inches (off the chart)
Clothing: 9 Months
Diapers: Size 2
Feeding: 5oz every 4-5 hours, Cereal morning and night, Baby Food at night
Night time Sleep: He's now waking up once a night...sometimes twice. At his 4 month appt today the Dr. stated that based on his age and weight there is no reason for him to eat in the middle of the night and I need to start implementing soothing techniques for him vs. feeding him when he wakes.
Updates: He started on cereal and baby food this month. He cut his first tooth this week. He smiles, laughs, coos, rolls from his tummy to his back and has rolled from his back to his tummy a couple times. He loves to sleep on his side. He continues to be a great little guy.

Monday, April 9, 2012

Friday, April 6, 2012

Wednesday, April 4, 2012

Great News!!

Last week Brian received a promotion and job transfer back to North Florida which means that when our current renters lease ends the end of June we will be moving back into our home and will live together as a family for the first time in 2.5 years!! Granted, due to a longer commute Brian won't be home until after the kids are in bed every night so I'll still be taking care of the kids by myself but at least we'll all be together and at this point I'll take it however I can get it. I'm beyond excited!!

Tuesday, April 3, 2012

Tasty Tuesday: White Chicken Enchiladas

This is another Pinterest recipe that went "viral." Although it was good, it wasn't the best enchilada recipe I've tried. I made my own additions(can of rotel, black olives, black beans & onions) to the recipe to give the filling more flavor. I also suggest adding more cheese to the filling and the top.

Recipe and Image Source

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

And to leave you with a funny story about this recipe...When I put the pan under the broiler, the rack was placed too high to the should always watch food when you are "broiling" it...the cheese caught on fire...LOL!!!

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