One of Hailey's favorite things to do is DANCE! I love watching to see what her newest move is. I wanted everybody else to be able to see what I get to be a part of every day so I compiled a few videos together of her from this last month. Enjoy!!
Thursday, April 30, 2009
Wednesday, April 29, 2009
Yummy Recipes!
I have been recieving Parents Magazine for almost a year now, and just recently started paying attention to the recipes that they have in each issue... I know, I'm a slow learner. Because I have found so many great recipes and ideas for snacks, not to mention wonderful advice on healthy foods for my little ones, I decided to go online and see if I could find more recipes on their website, and I SCORED!!! I can't believe how many recipes they have that are easy, cheap and most importantly nutritious, so I had to share! Here are a couple of recipes that I haven't tried yet, but looked really good!
Penne Pesto with Chicken
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Makes: 6 servings Prep: 10 minutes
Cook: 19 minutes
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Ingredients
1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces
1 box (16 ounces) penne pasta
2 cloves garlic, peeled and sliced
1 package (9 ounces) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite-size pieces
1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto
Directions
1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.
2. Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm.
Makes: 8 servings Prep: 15 minutes
Cook: 9 minutes
Roast: 30 minutes/20 minutes
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Ingredients
2 tablespoons olive oil
1 eye round roast (about 3 pounds)
1/4 teaspoon salt
1/4 teaspoon plus pinch black pepper
1 small onion, finely chopped
1/2 pound sliced shiitake mushrooms
1/3 cup dry red wine
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1 can (14-ounces) beef broth
Directions
1. Heat oven to 450°. Brush 1 tablespoon of the oil over eye round and season with salt and 1/4 teaspoon of the pepper. Roast at 450° for 30 minutes, turning over halfway through. Reduce temperature to 350° and roast for an additional 15 to 20 minutes or until internal temperature registers 130° on an instant-read thermometer for medium rare. Remove from oven and allow to rest, tented with foil, 10 minutes.
2. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook for 7 minutes, stirring occasionally, until lightly browned. Stir in wine and cook 1 minute.
3. In small bowl, whisk flour, nutmeg and pinch of black pepper into broth. Stir broth into onion-mushroom mixture. Simmer for 1 minute, until thickened.
4. To serve, slice the roast as thinly as possible. Serve gravy on the side, with mashed potatoes, if desired
Roast Chicken & Barley Pilaf
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Makes: 4 servings Cook: 25 minutes
Prep: 20 minutes
Roast: at 450 degree F for 60 minutes
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Ingredients
Chicken:
1 whole chicken, skin on,about 3-1/2 to 4 pounds
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, peeled and sliced
12 sprigs fresh herbs, such as rosemary, sage, oregano
1 cup chicken broth
Barley Pilaf:
1 tablespoon olive oil
1/2 cup diced onion (about 1/2 medium onion)
1/2 cup diced carrot (about 1 large carrot)
4 ounces mixed sliced mushrooms
2 cups chicken broth
1 cup barley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Directions
1. Roast Chicken: Heat oven to 450 degree F.
2. Gently lift skin from breasts and legs and season with the salt and pepper. Place some of the garlic slices and fresh herbs under the skin. Place remaining garlic and herbs in the cavity of the chicken.
3. Place chicken on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan. Roast for 50 to 60 minutes or until the internal temperature reaches 170 degree F on an instant-read thermometer. Tent with foil halfway through cooking.
4. Make Barley Pilaf: Meanwhile, in a medium-size saucepan, heat oil over medium-high heat. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 to 20 minutes or until tender, stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
5. Allow chicken to rest 10 minutes. Remove skin, slice and serve with pilaf.
Penne Pesto with Chicken
Rated by 2 people
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Makes: 6 servings Prep: 10 minutes
Cook: 19 minutes
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Ingredients
1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces
1 box (16 ounces) penne pasta
2 cloves garlic, peeled and sliced
1 package (9 ounces) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite-size pieces
1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto
Directions
1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.
2. Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm.
Makes: 8 servings Prep: 15 minutes
Cook: 9 minutes
Roast: 30 minutes/20 minutes
View Nutrition Facts
Ingredients
2 tablespoons olive oil
1 eye round roast (about 3 pounds)
1/4 teaspoon salt
1/4 teaspoon plus pinch black pepper
1 small onion, finely chopped
1/2 pound sliced shiitake mushrooms
1/3 cup dry red wine
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1 can (14-ounces) beef broth
Directions
1. Heat oven to 450°. Brush 1 tablespoon of the oil over eye round and season with salt and 1/4 teaspoon of the pepper. Roast at 450° for 30 minutes, turning over halfway through. Reduce temperature to 350° and roast for an additional 15 to 20 minutes or until internal temperature registers 130° on an instant-read thermometer for medium rare. Remove from oven and allow to rest, tented with foil, 10 minutes.
2. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook for 7 minutes, stirring occasionally, until lightly browned. Stir in wine and cook 1 minute.
3. In small bowl, whisk flour, nutmeg and pinch of black pepper into broth. Stir broth into onion-mushroom mixture. Simmer for 1 minute, until thickened.
4. To serve, slice the roast as thinly as possible. Serve gravy on the side, with mashed potatoes, if desired
Roast Chicken & Barley Pilaf
Rated by 1 person
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Makes: 4 servings Cook: 25 minutes
Prep: 20 minutes
Roast: at 450 degree F for 60 minutes
View Nutrition Facts
Ingredients
Chicken:
1 whole chicken, skin on,about 3-1/2 to 4 pounds
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, peeled and sliced
12 sprigs fresh herbs, such as rosemary, sage, oregano
1 cup chicken broth
Barley Pilaf:
1 tablespoon olive oil
1/2 cup diced onion (about 1/2 medium onion)
1/2 cup diced carrot (about 1 large carrot)
4 ounces mixed sliced mushrooms
2 cups chicken broth
1 cup barley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Directions
1. Roast Chicken: Heat oven to 450 degree F.
2. Gently lift skin from breasts and legs and season with the salt and pepper. Place some of the garlic slices and fresh herbs under the skin. Place remaining garlic and herbs in the cavity of the chicken.
3. Place chicken on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan. Roast for 50 to 60 minutes or until the internal temperature reaches 170 degree F on an instant-read thermometer. Tent with foil halfway through cooking.
4. Make Barley Pilaf: Meanwhile, in a medium-size saucepan, heat oil over medium-high heat. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 to 20 minutes or until tender, stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
5. Allow chicken to rest 10 minutes. Remove skin, slice and serve with pilaf.
Thursday, April 23, 2009
Play dates, date night and watermelon!
Hailey has been so lucky to have such cute and sweet friends to play with. We love our play dates! Her second favorite thing to do is eat new foods... her latest favorite is watermelon. She absolutely loves watermelon and would probably eat it all day long if we let her.
YUUUMMM!! Watermelon!!
Hailey and Kaylee
Hailey and Miss Rachel
Hailey and Carson
Jonathan and I have been so busy with the house and Hailey we haven't had much time to concentrate on eachother, so last night we decided to go on a date to the Rainiers game. We had so much fun together, pretty much laughing the entire time we were there. The only downfall was that it was absolutely FREEZING!!! We left a couple innings early because it was so cold, so we're not sure who won, but when we left the Rainiers were losing :( But it was a really interesting and exciting game. We got to see a grand slam, and a few more home runs and great plays. We had a wonderful time.
YUUUMMM!! Watermelon!!
Hailey and Kaylee
Hailey and Miss Rachel
Hailey and Carson
Jonathan and I have been so busy with the house and Hailey we haven't had much time to concentrate on eachother, so last night we decided to go on a date to the Rainiers game. We had so much fun together, pretty much laughing the entire time we were there. The only downfall was that it was absolutely FREEZING!!! We left a couple innings early because it was so cold, so we're not sure who won, but when we left the Rainiers were losing :( But it was a really interesting and exciting game. We got to see a grand slam, and a few more home runs and great plays. We had a wonderful time.
Tuesday, April 21, 2009
April...
Well it looks like I'm creating a pattern that I'm going to have to fix. Blogging once a month just isn't going to work. Hailey is growing up so fast and there are so many new things she is doing.
Absolutely LOOOOOVES to dance
Finally got her first two teeth on March 24th & 25th
Points at everything and says "DAT" and then tries to repeat you when you tell her what it is that she's pointing at
Prefers to eat 'big people' food and to feed herself (she's super independent)
Likes to pull everything and anything off the coffee table and onto the floor
Loves to read her butterfly book
Still isn't sleeping through the night :)
Still takes two 2hr naps a day with a 1hr nap somewhere in there too!
Loves animals
Has the best smile in the world and a great sense of humor
Hates getting dressed but loves to take her clothes off
Recently discovered that she really like yogurt, fruit, playing in the toilet and eating toilet paper, but doesn't like the way the grass feels on her skin
... I could probably go on forever...
Aside from miss Hailey, our other little one is still growing well and helping me to grow too :) I gained 14 pounds in two months (only bringing me to a total weight gain of 22lbs.) and have since slowed down since then. He is definitely a mover and a shaker though. We don't have an official name for him yet but are very close! One of my most exciting moments throughout this pregnancy was getting to take maternity pictures with Katie!
Lastly, we have a new home!!! I only have a couple pictures because we're still trying to move in, but I'll post the ones I have and then update again later!!
Kitchen
Dining Room
Family Room
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