Thursday, March 31, 2011
25 Week Drake Update:)
Well Tuesday I hit 25 weeks for this pregnancy and I honestly can't believe that time has just FLOWN by. I guess when you have a husband who isn't deployed, have a toddler who is always on the go go go and running your own business the time just goes by fast! I remember last time with Luckas that time was going so slow and the last few months just went by so slow since my husband was deployed and I decided to stay here to prepare for Luckas' arrival into the world. So far everything is going great, Drake is measuring just right on time. Still due at the beginning of July:) In a few weeks I go in for another appt and I have to take that yuck drink test. I feel so much smaller this time around then with Luckas, but I can't complain:) Lately my FAVORITE thing to eat/snack on is CHOCOLATE...oh yes..CHOCOLATE. So here are some little bump photos I took with some M&M's that I have been eatting non-stop haha:) And let me just add it wasn't EASY to keep Luckas away since he wanted to eat the M&M's. lol
Sunday, March 6, 2011
Grilled Chicken & Pineapple Quesadillas
So after my shoot this evening. I was DYING to get home to have this amazing dinner, but I couldn't cook it fast enough I was so hungry all of a sudden.haha But it was worth every single minute it cooked. It was def mouth watering and its sad to say, I didn't have any yummy sour cream. So I know next time its going to be EVEN BETTER:):) So easy and its made so fast. But on a side note: if your husband can eat a lot and is an endless pit like my husband, you might need to make another one or something else to go along with it;)
What You Will Need:
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced (optional)
Cilantro
3 Tablespoons Barbecue Sauce [ I love me some BBQ Sauce so I used half a bottle of Kraft BBQ Sauce]
Directions:
(To grill pineapple: grill over low heat. Cut into slices.)
Pineapple:Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
WARM pan over the stove with some butter and watch your tortilla till its nice golden brown!
ASSEMBLE, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
ADD to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
[I put two piece on top of eachother so you could see the yumminess inside:)]
What You Will Need:
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced (optional)
Cilantro
3 Tablespoons Barbecue Sauce [ I love me some BBQ Sauce so I used half a bottle of Kraft BBQ Sauce]
Directions:
(To grill pineapple: grill over low heat. Cut into slices.)
Pineapple:Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
WARM pan over the stove with some butter and watch your tortilla till its nice golden brown!
ASSEMBLE, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
ADD to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
[I put two piece on top of eachother so you could see the yumminess inside:)]
Buffalo Burgers: WARNING May Get Messy:)
Now I was a little curious on what this little recipe had to offer. So I went a head planned for the meal and now I couldn't wait to chow down on this yummy dinner, tonights dinner is going to be AMAZING:) Now when preparing this meal. Keep in mind it asks for "ground beef" not "buffalo". Anyways, I hope you all enjoy this juicy burger like we did!!
What You Need:
1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular or Healthy Request)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese or 4 slices blue cheese [I used monterey jack cheese]
4 Hamburger Buns, split
Lettuce leaves, red onion slices, tomato slices (optional)
Directions:
SHAPE the beef into 4 (1/2-inch-thick) burgers.
LIGHTLY oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning the burgers over once halfway through the grilling time.
HEAT the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.
Please note that this is my plate & I'm pregnant:) And these burgers are small!haha
What You Need:
1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular or Healthy Request)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese or 4 slices blue cheese [I used monterey jack cheese]
4 Hamburger Buns, split
Lettuce leaves, red onion slices, tomato slices (optional)
Directions:
SHAPE the beef into 4 (1/2-inch-thick) burgers.
LIGHTLY oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning the burgers over once halfway through the grilling time.
HEAT the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.
Please note that this is my plate & I'm pregnant:) And these burgers are small!haha
Saturday, March 5, 2011
Chicken Enchiladas Verde
Your stomach is about to meet the best thing that has ever hit it:) I love this meal. I enjoyed every single bite. Justin on the other hand was so full from his lunch he didn't have a bite. His loss;)
Chicken Enchiladas Verde
You Will Need:
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken or turkey
1/2 cup finely shredded Mexican cheese blend (about 2 ounces)
6 Flour or corn tortillas (6-inch), warmed
Directions:
HEATthe oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
STIR 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
DIVIDE the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
BAKE for 30 minutes or until the enchiladas are hot and bubbling.
RECIPE TIPS
•Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa. [ I used this since I wanted those most of the soup mixture with my chicken]
Chicken Enchiladas Verde
You Will Need:
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken or turkey
1/2 cup finely shredded Mexican cheese blend (about 2 ounces)
6 Flour or corn tortillas (6-inch), warmed
Directions:
HEATthe oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
STIR 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
DIVIDE the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
BAKE for 30 minutes or until the enchiladas are hot and bubbling.
RECIPE TIPS
•Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa. [ I used this since I wanted those most of the soup mixture with my chicken]
Tuesday, March 1, 2011
Banana Bread MADNESS!:):)
Let me just say that I'm VERY PROUD of myself for making my FIRST BREAD EVER!! My mom called and she laughed at me I was so excited.haha But I was craving this since my friend Paige gave me the recipe and I had to wait for the banana's to go brown, then wait to get back home today after our long day of driving. But back to this amazing bread, its so much better homemade then bought somewhere. And I have had many pieces already with a nice glass of milk:)YUMMMM...
Thanks Paige for sharing this amazing yummy Banana Bread MADNESS recipe with me so I could share it:) Now you all enjoy!!
You will need:
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional...I used 1/4 cup)
3 medium bananas, mashed
Directions:
1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3.Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Thanks Paige for sharing this amazing yummy Banana Bread MADNESS recipe with me so I could share it:) Now you all enjoy!!
You will need:
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional...I used 1/4 cup)
3 medium bananas, mashed
Directions:
1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3.Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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