Meet Mr. Jacob Tinsley!

On Weds, June 24th Jonathan, Hailey and I welcomed Jacob Guy Tinsley to our family! He weighed 7lbs. 12oz. and was 20 inches long. We're at home now and doing well! Jake is the perfect addition to our family and we're so happy and blessed to have him.

The newest addition to our family!

This is a little delayed, but Katie had her baby Miss Lanajah June Reed on June 3rd at 5:17am. She weighed 8lbs 5oz and was 20 inches long :) Both Katie and Lanajah are doing well and settling in great! We are so excited to watch Lanajah grow :)

Fun with Daddy's Hat

Hailey loves to play with Jonathan's hat, and today she was having an especially good time with it.

Hailey's birthday and awaiting the arrival of our little one!

So my last week has been trying to play outside with Hailey as much as possible, switch her over to regular milk, working my last two days of work, trying to decide what to do with the baby's room and decide on a name for him...I know, we've been slackers and then finishing Hailey's birthday invitations and getting decorating ideas. It's been a crazy, crazy week and doesn't show any signs of slowing down anytime soon :) Not only has Hailey had a cold, but she is also getting her two front top teeth; once these come in she will have a grand total of 4 teeth! Needless to say, although most people would never be able to tell, she has had a bit of a rough week. On a good note, she is trying to walk. She will take about 3-5 steps on her own before she starts to worry herself and will sit down or start running for you before she just falls into your arms of safety. It's pretty cute for now but I think once she figures out how to go, she'll be gone... We'll definitely be busy!

I also had my 36 week appointment today. We had an ultrasound to check on the baby's fluid levels and his growth since this is around the same time I was having low fluid with Hailey. The fluid levels are great, right on track and he just like Hailey is small. The are estimating he's about 5lbs. 13oz. give or take 12oz. When we had our ultrasound with Hailey they estimated her to be about 5lbs. give or take 12oz. She was 5lbs. 7oz. when she was born... we're hoping he'll be a little bigger than she was (well actually I think JT is hoping more than me, I don't mind having a small baby at first, ha ha), but as long as he's healthy we're happy. And he has hair!! That's huge for our family :) It wasn't much but it was there! Anyway, I'll keep you posted as time goes on. I'm dialated a little bit so things seem to be on their way.

Fun in the Sun

This weekend was so beautiful and warm that we had to break out the swimming pool! Originally I thought we had a blow-up pool because Jonathan said he saw one in the garage, little did we know that it was only 2 feet by 2 feet.... not a lot of room :) So Katelynn was nice enough to stop by the store on her way over and pick up a second blow up pool that was a little bit bigger and had a really neat canopy on it to keep her protected from the sun! Hailey had a blast and was absolutely hilarious; she made my day.

Dancing Queen

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!!

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.