I saw the doctor Monday morning. Just a regular 4 week check-up. Standard weight, and blood pressure. I also got to hear the heartbeat for about a minute or so. Dr. Klyn said it was in the 150s, so that's really good. It was a huge relief when she immediately found the heartbeat and it was going strong.
I thought I'd be crazy anxious for February 1st to get here, but I'm not. Just knowing that the baby is fine is enough for me. Trust me, I want to know whether Baby Rebel is a boy or girl. I'm just not as impatient as I thought I'd be.
How far along? 18 weeks 3 days
Total weight gain: Saw the doctor Monday and I'm up 3lbs from 4 weeks ago. Still down nearly 7lbs since the beginning.
How big is baby? We've moved up to a sweet potato. About 7oz.
Maternity clothes: Nope, not needed
Stretch marks: No new ones.
Sleep: I think my body has finally decided I can't sleep on my stomach. Every time I lay on it, it hurts really bad. :-(
Movement: Still waiting
Food cravings: Chocolate, still.
Food aversions: Nothing specific
Belly button: The same
What I'm looking forward to: Finding out the gender on Monday!
Weekly Wisdom: Appreciate your sleep while you're still getting it, I know it will only get worse from here on out.
Weekly joy: Hearing the heartbeat Monday, and confirming that everything is A-OK with Baby Rebel. It's silly to worry, but I was slightly prior to hearing the heartbeat!
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Friday, January 29, 2010
Sunday, January 24, 2010
Grilled Steaks with Sweet-Spicy Hoisin Sauce
Source: Mary Ellen's Cooking Creations
This recipe sounded really good, and I felt like having steak this week. Mary Ellen has come through with some of her other sauces and marinades that we've tried, so I didn't doubt that this was a good recipe.
I changed all the amounts, so if you'd like the original just go to Mary Ellen's blog.
Ingredients
- 1/4 C vegetable oil
- 2 shallots
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1/4 tsp crushed red pepper
- 1/3 C hoisin sauce
- 1 1/2 Tbsp soy sauce
- 1/4 C chicken stock
- 1 tbsp honey
- 1 1/2 Tbsp unsalted butter
- 2 steaks
- Salt and freshly ground black pepper
- In a medium saucepan, heat oil.
- Add the shallots, garlic, ginger, crushed red pepper and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
- Add the hoisin, soy sauce, and chicken stock.
- Raise the heat to moderately high and boil until thickened, about 5 minutes.
- Stir in the honey.
- Remove from heat and stir in the butter until blended; keep warm.
- Season steak with salt and pepper, cook on George Foreman to desired doneness.
- Serve sauce over the steak.
Banana Pudding Squares
Source: Kraft Foods
I decided I wanted to make a dessert this past week. Nothing too hard, and also sounded good. This fit the bill perfectly. I was disappointed that all the bananas were green at the grocery store, so I had to wait a couple days for them to ripen before I could make the dessert.
No picture, none of mine turned out nice. :-(
Ingredients
Preparation
I decided I wanted to make a dessert this past week. Nothing too hard, and also sounded good. This fit the bill perfectly. I was disappointed that all the bananas were green at the grocery store, so I had to wait a couple days for them to ripen before I could make the dessert.
No picture, none of mine turned out nice. :-(
Ingredients
- 35 Reduced Fat NILLA Wafers, finely crushed (about 1-1/4 cups) (used 45)
- 1/4 cup (1/2 stick) margarine, melted (used 6 Tbsp)
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 1/2 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided
- 3 bananas, sliced
- 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 3 cups cold fat-free milk 1/2 square BAKER'S Semi-Sweet Chocolate, grated
Preparation
- Mix crumbs and margarine; press onto bottom of 13x9-inch dish.
- Refrigerate.
- Beat Neufchatel and sugar in medium bowl with whisk until blended.
- Stir in 1-1/2 cups COOL WHIP; spread over crust.
- Top with bananas.
- Beat pudding mixes and milk with whisk 2 min.; spread over bananas.
- Top with remaining COOL WHIP and chocolate.
- Refrigerate 3 hours.
Wednesday, January 20, 2010
17 Weeks
Decided to do the survey thing.
How far along? 17 weeks 1 day
Total weight gain: No idea, I'll find out next week.
How big is baby? The size of a baked potato, about 5 oz.
Maternity clothes: Nope, no need
Stretch marks: No new ones.
Sleep: Awful, I wake up sore every morning and wake up numerous times during the night.
Movement: Still waiting
Food cravings: Chocolate
Food aversions: Nothing sounds specifically gross to me
Belly button: The same
What I'm looking forward to: Getting to hear the heartbeat again next Monday.
Weekly Wisdom: Show your appreciation for your husband.
Weekly joy: Knowing I'm less than 2 weeks from knowing whether Baby Rebel is a boy or girl!
How far along? 17 weeks 1 day
Total weight gain: No idea, I'll find out next week.
How big is baby? The size of a baked potato, about 5 oz.
Maternity clothes: Nope, no need
Stretch marks: No new ones.
Sleep: Awful, I wake up sore every morning and wake up numerous times during the night.
Movement: Still waiting
Food cravings: Chocolate
Food aversions: Nothing sounds specifically gross to me
Belly button: The same
What I'm looking forward to: Getting to hear the heartbeat again next Monday.
Weekly Wisdom: Show your appreciation for your husband.
Weekly joy: Knowing I'm less than 2 weeks from knowing whether Baby Rebel is a boy or girl!
Tuesday, January 19, 2010
20 Minute Vegetable Beef & Rice Skillet
Source: Kraft Foods
Holy cow is this recipe easy. It comes together really fast.
Ingredients
- 1 lb. ground beef
- 1 small onion, chopped
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 can (10-1/2 oz.) condensed beef broth (used 14.5 oz)
- 1 cup frozen mixed vegetables, thawed
- 2 cups instant white rice, uncooked (added a bit more since I had more broth)
- 1/4 cup KRAFT Grated Parmesan Cheese
Preparation
- Brown meat with onion in large skillet on medium-high heat; drain.
- Add tomatoes with liquid, broth and vegetables; stir. Bring to boil.
- Stir in rice and cheese; cover.
- Remove from heat. Let stand 5 minutes.
Meatloaf
Source: Mary Ellen's Cooking CreationsH has been bugging me for awhile to make meatloaf. I kept putting it off, not because I hate meatloaf, but because it was something I never loved growing up. I finally relented, and told him to find a recipe. He scoured my Google Reader, and found this recipe.
Ingredients
Ingredients
- 1 lb ground beef (90% lean)
- 1 lb meatloaf mix (beef/pork/veal)
- 1/2 green pepper, chopped
- 1/2 yellow onion, chopped
- 2 eggs
- 1 c (+/-) breadcrumbs (you have to go on feel)
- Salt and pepper (a few pinches each)
- Ketchup
- Mix all ingredients together and form into a loaf, except ketchup. Add more breadcrumbs if you need more help holding it together.
- Line a baking sheet with foil and spray with cooking spray
- Place loaf in the center of the sheet and top with ketchup
- Bake on 400 for 1 hour 20 minutes, or until internal temperature has reached 160 degrees.
- Let rest on a cutting board for a few minutes before slicing and serving.
Herb Rubbed Chicken with Creamy Orzo
Source: Stephanie Cooks
H and I have discovered that we really like orzo. It's like rice, but is actually pasta. So when going through our cupboards we discovered half a box of orzo left. So H wanted me to find an orzo recipe. And along came Stephanie with a great recipe.
Ingredients
- 8 oz. orzo pasta, uncooked
- 2 chicken breasts, butterflied into halves (4 pieces total)
- Salt and pepper
- 2 tsp. Herbes de Provence
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 can chicken broth
- 2 tablespoons heavy cream
- 1/3 cup freshly grated Parmesan cheese
- In a small saucepan combine the orzo and chicken broth and bring to a slow boil.
- Boil until all of the water is absorbed.
- Season both sides of the chicken breast halves with salt and pepper.
- Sprinkle evenly with the Herbes de Provence.
- Heat the olive oil in a 12- or 14-inch skillet over medium-high heat.
- Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.
- Add the garlic and sauté an additional minute, until fragrant. (Note- I removed the chicken from the pan and added back to pan after adding orzo.)
- Add the diced tomatoes with juices.
- Stir in the cooked orzo, heavy cream and Parmesan cheese.
- Mix until well blended and the cheese has melted.
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