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Tuesday, April 20, 2010

30 Weeks Pregnant

H and I started our childbirth classes this evening. They are 2 hours long for 5 weeks. Tonight we mostly discussed relaxation and exercises the mom can do. A lot of what there is to go over I've learned from either the baby book or from But it doesn't hurt to go over things with a professional. We definitely need to figure out our birth plan. I really want to know what H will be comfortable with.

How far along? 30 weeks
Total weight gain: At my appt last week I'm up 3lbs from my weight as of Nov. 3rd (about 6 weeks pg).
How big is baby? From weeks 29-32 he's the size of a squash.

Maternity clothes: Still not needed! But I am thinking of buying the BeBand from Target.
Stretch marks: I have some small red ones that are at the tops of existing stretch marks that have gone white. I'm putting the cocoa butter on them because I don't want them to get worse!
Sleep: Eh. I miss a good night's sleep. I wake up numerous times to pee, and change position. Have to move to get rid of specific aches. Only 10 weeks left of these aches.
Movement: He has active times and sleepy times. Daddy has gotten to feel him a few more times.
Food cravings: Salads. I guess that's good that he wants healthy stuff!
Food aversions: Nothing specific
Belly button: It's coming out a bit more. I'd love for it to pop out!
What I'm looking forward to: My baby shower on May 1st.
Weekly joy: Not baby related, but we just got a brand new printer/copier/scanner. I'm enjoying having a printer again! We got this one:

Monday, April 19, 2010

Chocolate-Cream Cheese-Peanut Butter Bars

Source: Betty Crocker

Peanut Butter and Chocolate together, never heard of a better combination! This dessert certainly didn't disappoint. It comes together fairly easily, just takes awhile because of having to cool and refrigerate between steps. But once it is done, AWESOME! LOL!

Cookie Base and Topping
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
  • 3 Tbsp vegetable oil
  • 1 Tbsp water
  • 1 egg
  • 1 1/4 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 1- 8oz pkg cream cheese, softened
  • 2/3 cup crunchy or creamy peanut butter
  • 3/4 cup powdered sugar
  • 1/2 cup whipping cream

  • Heat oven to 350°F.
  • Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base and topping ingredients until soft dough forms.
  • Shape 6 (1-inch) balls of dough.
  • On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

  • Press remaining dough in pan.
  • Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
  • Cool 10 minutes. Reserve cookies for topping.

  • In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
  • Spread evenly over bars.
  • Refrigerate until firm, about 30 minutes.

  • In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
  • Beat on high speed about 2 minutes or until light and fluffy.
  • Spread over chocolate layer.

  • Crush reserved cookies; sprinkle over cream cheese layer.
  • Press in lightly.
  • Refrigerate until set, about 30 minutes.
  • For bars, cut into 9 rows by 4 rows.
  • Store covered in refrigerator.
Next Time- Can't really change much in a dessert. These are great as they are!

Friday, April 16, 2010

Crockpot Chicken Taco Chili

Source: Lauren's Kitchen

This is a Weight Watchers recipe, but neither H nor I am on Weight Watchers. I happened across this recipe in my Google Reader and I thought it looked really good. The fact that it is on Weight Watchers just makes it that much better, since healthy stuff is never a bad thing to try.

We opted to use both cheese and sour cream. We also decided to try it with tortilla chips. We used the chips as scoops, and it worked well. Definitely liked these additions to the chili.

For any readers that are on Weight Watchers, according the link provided in Lauren's post, this recipe makes 10- 10oz servings and each is 4 points. Obviously without the additions.

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 0z. (3) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • chopped fresh cilantro (omitted)
  • Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
  • Place chicken on top and cover.
  • Cook on low for 10 hours or on high for 6 hours.
  • Half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in.
  • Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Next Time- This recipe is so easy to make, and it tastes great. No changes need to be made. : )

Monday, April 12, 2010

Skillet Lasagna

Source: Betty Crocker

I decided to go browsing some food websites looking for recipes to add to this week's menu. I found this recipe and decided to try it. The recipe is pretty similar to this recipe I made back when I first started this blog.

Having issues with H's camera right now. If I can get the pictures uploaded, I'll add the pic for this! Sorry.

1pound lean ground beef
1small onion, chopped (1/4 cup)
1small green bell pepper, chopped (1/2 cup)
1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces) (used bow tie pasta)
1 1/4 cups water
1/4teaspoon Italian seasoning
1jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1jar (4.5 ounces) sliced mushrooms, drained
1/3cup shredded mozzarella cheese

  • Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
  • Stir in remaining ingredients except cheese.
  • Heat to boiling, stirring occasionally; reduce heat to low.
  • Simmer uncovered 10 to 12 minutes or until pasta is tender.
  • Sprinkle with cheese.
Next Time- This was cook and simple. Nothing needs to be changed. It also makes great leftovers!