I've have friends who have stated that their doctors have told them while pregnant "Have fun! You're eating for 2!" I've never had that doctor. The doctor that cared for me while I was expecting the first time, and my current doctor are on the same page and both told me to gain 25 pounds while pregnant. What they didn't do was tell my husband to not make yummy new dishes!
He has been home a bit more lately but for months he was working long hours so Audrey and I were stuck here with just me to cook for us. And I hate to cook. Not because I can't read a cook book, but because if I make something I swear it doesn't taste the same as it would if the person next to me made it. So it's not fun to go to the store, buy the ingredients, slave over a stove just to taste nothing. Pisses me off. So I loathe cooking. It's seriously like I can't taste it. Very strange, I know. But my dad is the same way. He'll make us something so yummy and Barker and I will chow down. He'll let his plate sit there for an hour before he reheats it because, like me, he swears he can't taste it if he eats it right off the stove.
So since it was just A and I here at night for a while there I was mostly making small, vegetarian dishes. I'm not perfect but I do usually try to eat well and if I eat something bad I try to keep it to a kid's portion and live by the motto that nothing tastes as good as skinny feels. But when you're pregnant that kind of thinking has to go out the door. So I started trying new things. Simple things that I couldn't ruin and that she would eat, being a 3 year old, meaning nothing too spicy.
Now that Barker is home in the evenings again I've kept it up and we've been alternating new dishes, trying to get out of the habit of making the same old meals we always make. So I thought that as we tried and liked new recipes I'd add some of them here, in case anyone else was looking for a couple of new, easy dishes. But I can't include any of the new breakfast dishes we've tried cause I'm usually the one cooking breakfast and I'm too tired to remember to keep the recipe. Sorry. But my brain doesn't start working until around 10:30am.
As I write this entry it's the week of Thanksgiving. Barker had the idea to try a new dish daily over the long weekend. So as we try those I'll update the blog. I will not, however, want to update my weight at the end of the holiday. When we picked the recipes we didn't google 'low cal or low fat' Uh oh. As of today I'm on track to go over my recommended 25 pound weight gain by 3 pounds if I go all the way to my due date, which I figure isn't a big deal since I started out underweight according to the Center for Disease Control. So if this long weekend of trying new recipes goes well my doc might not be all that pleased with the scale. Oops! But with the holidays being here I'm sure he'll be giving the weight gain speech to 95% of pregnant women that waddle through his doors. I've been lucky and have never received a weight gain speech but once you taste the chicken enchilada pasta you'll wonder how I've managed to be so good with my pregnancy weight.
Hawaiian Ham Sliders
Start by chopping or grating an onion. get a pretty fine mince.
Melt a stick of butter and then add the onions to the butter.
Add three tablespoons of Dijon mustard to the onions and butter.
Add two teaspoons of Worcestershire sauce and stir completely.
Then add three teaspoons of poppy seeds and let simmer for a few minutes, until onions are soft.
Grab a package of the Hawaiian Sweet dinner rolls and cut the entire thing in half length wise.
Place
the roll bottoms in a aluminum foil lined 13 by 9 pan. Spread the onion
mixture on the entire bottom. You will want to save about 1/4 of the
mixture back.
Grab
some shaved ham, about a half a pound, and seven to eight slices of
Swiss cheese. Put the ham on top of the onions and then add the slices
of cheese.
Add the roll tops on the cheese.
Now, with the remaining onion mixtures, spread over the top of the rolls.
Cover with aluminum foil and refrigerate until ready to use. Bake on 350 degrees for 20 minutes, covered with foil.
When you remove from the oven, slice down the roll lines.
Slow Cooker Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package dry bread stuffing mix
1/4 cup butter, melted
Mix
together the cream of chicken soup and milk in a small bowl.
Pour
enough of the soup into a slow cooker to cover the bottom.
Layer
chicken breasts over the sauce.
Cover with slices of ham and then Swiss
cheese.
Pour the remaining soup over the layers, stirring a little to
distribute between layers.
Sprinkle the stuffing on top, and drizzle
butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3
hours on High.
Southern Living Cottage Pie
-
1
(19.5-oz.) package sweet ground turkey sausage, casings removed*
-
2
(14.5-oz.) cans diced tomatoes in sauce
-
1/4 cup
loosely packed fresh basil leaves, chopped**
-
1
shallot, chopped
-
1 teaspoon
salt-free garlic-and-herb seasoning
-
1
(24-oz.) package refrigerated garlic-flavored mashed potatoes
-
1
(8-oz.) package shredded Italian five-cheese blend
-
1/4 teaspoon
dried Italian seasoning
-
1 cup
French fried onions
- 1. Preheat oven to 350°. Brown sausage in a large skillet over
medium-high heat, stirring often, 6 to 8 minutes or until meat crumbles
and is no longer pink; drain.
- 2. Stir in tomatoes and next 3 ingredients, and cook, stirring
occasionally, 5 minutes. Transfer sausage mixture to a lightly greased
11- x 7-inch baking dish.
- 3. Stir together mashed potatoes, cheese, and Italian seasoning in a
large bowl. (Mixture will be dry.) Spread potato mixture over sausage
mixture in baking dish.
- 4. Bake at 350° for 35 to 40 minutes or until bubbly. Top with fried
onions, and bake 5 more minutes. Let stand 5 minutes before serving.
- *1 (1 1/4-lb.) package ground chicken sausage may be substituted.
- **1/2 tsp. dried basil may be substituted.
Corn Casserole
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350˚F.
Grease a 9- by 13-inch baking dish or large casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a large bowl.
Stir in the cheese.
Pour into the prepared pan.
Bake for 55 minutes,
or until golden brown and set.
Let stand 5 minutes before serving.
*My dad makes a similar dish as a meal with chorizo and jalapenos or green chilies but I just made this version as a side dish for a garlic and sausage dish B made. I remember way back when Barker and I first started dating I was really craving my dad's chorizo corn bread dish one night but my dad wasn't due back in the States for several months, so I emailed him and had him call from Afghanistan to explain to my new boyfriend (whom he'd never met) how to cook for me. He probably felt so bad for Barker right then and there, from the other side of the planet. That, or relieved that someone else was willing to cook for me. : )
CHICKEN ENCHILADA PASTA
2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Penne pasta
Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Cook chicken, drain, and shred.
Meanwhile boil pasta according to package and chop the veggies.
Heat
the olive oil in a deep skillet and cook onions for about 3-5 minutes.
Add garlic & red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add
cheese and stir until the cheese is melted and heated through. Now
toss in the sour cream, but whatever you do, DO NOT bring to a boil!
Cook on low heat or the sour cream will curdle. Stir until sour
cream is well mixed and heated through.
Drain pasta & return to pot. Pour
sauce over pasta and mix well. Serve and garnish with avocado, tomato,
green onion, and a dollop of sour cream.