Ella Grace, 20 Months

20 months....will you really be 2 in just four short months? I just can't believe how quickly this year has gone! You are getting to be so big! You have between 50-75 words and you are starting to put together 2-3 word "sentences" and are the busiest little bee in our house. You're sweet and sassy...it's true what they say about little girls...sugar and spice and everything nice. You love to climb on things and running is your latest trick. This is your favorite t-shirt because it has your best friend, Mic Mau, on it. Your favorite foods are cheese, jello, grapes and avocados. You tried salsa this month and loved it! You weigh about 22 pounds and measure around 29 inches. Love you baby girl! 

Project 52, Week 8

Flashback Friday- Little Sister

In December of 1980 my world changed forever. I was less than thrilled with my mother for bringing home another baby, and didn't speak to her for 2 weeks (probably exagerated, but that's how my mom tells the story). What's funny is, I was only upset with my mom, I was completely in love with my baby sister and referred to Amy as "my baby". Since then I think I've always thought as her that way. She and I are as different as night and day when it comes to some things, but the bond we share is unbreakable. I am patient and logical when she is upset and she is my fiercest defender and rock when I am unstable. We haven't lived together since I was 16 and my parents decided to divorce. She and I decided to split so that neither of our parents were left without a child.

This little baby girl grew up to be an amazing woman. She has a beautiful soul, sharp mind and is an amazing mother to my niece, Zoe Marley. She balances a full load (working and obtaining her college degree) while single parenting and always manages to pull through any situation. I admire her bravery and spirit. She is the closest person in the world to me- beyond sisters and beyond best friends. We know each other best and we are the only two people who know what it's like to come out the other side of some pretty rough patches we've been faced with over the years.

She and my niece are headed to Texas in the near future and I am so excited. To be physcially close to each other and watch our kids grow is going to be an amazing adventure.

Baked Penne

Baked Penne

1 lb hot Italian Sausage
1/2 cup chopped onions
1/2 cup green peppers (I left this out b/c I don't like green peppers)
1 jar of Basil Garlic Spaghetti sauce
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided
1 cup shredded Mozzarella cheese, divided
1 lb cooked penne pasta

Preheat oven to 350°F.

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 9 x12 casserole dish; top with remaining cooking creme. Cover with foil and Bake 25 min. or until heated through. Uncover and add remaining shredded Mozzarella cheese and bake an additional 10 minutes, or until cheese is melted. Recipe adopted from The Plain Chicken. 

That was a holiday weekend?

This weekend was to be full of activites and celebration - just the opposite of that happened. On Saturday, Jack was going to play his first soccer game and it got rained out. He was pretty bummed. We even stayed up late and made Ella a little shirt to wear to cheer her brother on.

Later that day, we got news that our dear friends Jen and Cody lost their beloved chocolate lab, Sadie. She wasn't doing well on Friday and when the vet opened her up to operate he discovered liver cancer and Sadie was bleeding out. I feel just awful for them and to make matters harder- Jen is 39 weeks pregnant. Death isn't something anyone wants to deal with at anytime, but it's even more stressful when your emotions have overtaken any logical thought process you may have previosly had.

Sunday was going to be a day to celebrate my sweet friend Kim (we've known each other since the 10th grade and even did the whole prom and homecoming dance thing together) and her baby boy to be, Cade Harrison. On Thursday night she was admitted to watch her blood pressure and was released on Friday and put on strict bedrest. Needless to say, no baby shower. On Monday morning I found out she was admitted to the hospital because her blood pressure spiked again. She's there until Cade decides to make his debut or until March 1st- at which point her OBGYN will induce. **Update 2/21** Cade was born around 9pm on 2/20.

Thankfully, we were able to spend Monday together as a family. After the kids naps we decided to go to the park and headed to Walmart afterwards to pick up a few last minute things for dinner. Jack started sneezing and sneezing and sneezing. Six sneezes later, I turned around to hand him a tissue and his eyes were nearly swollen shut....MAJOR ALLERGIC REACTION! Benadryl to the rescue. Poor baby- I felt just awful for him.

What a weekend!

Crock Pot Sante Fe Chicken

Crock Pot Santa Fe Chicken

• 1 lbs chicken breast
• 10 oz can of Rotel
• 15 oz can black beans, undrained
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 2 cups fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• salt and pepper to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and pepper and lay on top. 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. Adjust salt and seasoning. Serve over cilantro lime rice. Garnish with fresh avocado, sour cream and low fat Mexican cheese mix if desired. Adopted from Skinnytaste

Lasagna Stuffed Shells

INGREDIENTS

• 1/2 pound Hot Italian Sausage
• 1/2 pound Lean Ground Beef
• 1 box Jumbo Pasta Shells
• 16 ounces Ricotta Cheese
• 1 Egg, beaten
• 2 cups Mozzarella Cheese, shredded
• 1/4 cup grated Parmesan Cheese
• 1 tablespoon Parsley
• 3 cloves of garlic, minced
• 1 tsp onion powder
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tsp fresh Thyme, finely chopped
• 1 tsp fresh Oregano, finally chopped

SAUCE

Bertolli Tomato Basil red pasta sauce, 1 jar or homemade sauce, if you have the time

DIRECTIONS

In a large pan brown the ground beef and sausage over medium high heat. Drain and remove from heat. Cook the pasta shells according to the directions on the box (al dente- the shells will continue to cook in the oven). Preheat the over to 375 degrees. 

Mix ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, parsley, the egg, garlic, onion powder and a pinch of salt in a large bowl. Mix in the cooled meat mixture then mix in 1+ cups of the sauce.

Cover the bottom of your baking dish with 1 cup of  tomato sauce. Fill the pasta shells with the cheesy meat mixture and place in the baking dishes. Sprinkle grated Parmigiano-Reggiano, Thyme and Oregano evenly over top. Bake for 30 minutes or until the cheese begins to turn brown. Warm extra sauce and serve on the side with garlic bread.

Project 52, Week 7

Project 52, Week 6

So I cheated a bit this week- instead of two individual pictures, you get this. I just LOVE this picture of the three of us from last week.

The Great White Sharks

Jack started soccer on Friday. We met up with his new team and had practice. A cold front moved through Dallas and it was a bit chilly. The kids had a great time. Jack got his uniform- Lucky Number 7- and a new soccer ball and Shark's water bottle. We have one more practice next week and his first game is at 8am on Saturday morning....seriously 8am???

They say it's my birthday

I laugh everytime I see this picture. It's my 11th birthday- 1990.....swatch watches were all the rage, along with frienship braclets and side ponytails. I lived in a typical suburban neighborhood, played basketball with the boy next door nearly every night and didn't have to come home until the street lights came on. My best friend Karen and I were in different classes this year and it was like TOTALLY unfair.  My sister and I started our obsession with 90210 and we both had huge crushes on Dylan McKay. If I could tell this girl one thing it would be to enjoy every moment because in a few years your life is going to change and you will have to growup way sooner than most kids.  

Flash forward 22 years and I am celebrating my 33rd birthday. Life is beautiful. I have a loving husband and two beautiful children who are at the center of my world. I love motherhood and wouldn't trade it for anything. For the first time in a long time I feel settled and happy. It's funny- I'm not sure we really know ourselves until we are in our 30s. 

Project 52, Week 5

Apple Nachos

Apple Nachos
What you’ll need:
•5 apples, sliced
•1/2 cup of peanut butter, melted
•Chocolate chips to taste
•Sliced or chopped almonds to taste

What you’ll do:
1. Chop the apples. Slice 3 of the apples vertically, into wedges, and 2 of them horizontally, into circular slices.

2. Douse the apples with just a little bit of lemon juice so they don’t turn brown.

3. Melt the peanut butter in the microwave, using a Pyrex or other measuring cup with a spout

4. Arrange the apple slices on a large plate or platter, much as you would if you were using tortilla chips: layer ‘em, stack’em, overlap ‘em.

5. Drizzle the peanut butter carefully over the apples, then sprinkle your chocolate chips and nuts all around. And I do mean ALL around…you don’t want a little Hansel-and-Gretel trail here, you want these apples covered with the tasty toppings.