Saturday, March 3, 2012

We Survived...

Dempsey will be a month old on Tuesday.  When you have a newborn and you make it through the first month, you wonder where the time has gone, but you also feel like it took an eternity to get there.  True, all the phases with children go by so quickly, but sometimes when you are in them, they go by soooo slowly it seems. 

It has been an eventful month.  Tessa broke her collarbone the first weekend we were home with Dempsey.  So we kept her home from preschool in order for her to heal for a week and a half.  She want back to preschool only to come down with a fever that kept her home this past week.  Needless to say, I have had to learn quickly how to be a parent of two while Ryan is at work.  I do love my days with both of the kids.  It's so nice to have Tessa at home because it makes me get up and get outside and it's so nice to have someone to talk to!

Dempsey is a good baby.  I don't handle the newborn phase well, so I've been the one having the meltdowns, not him.  I am learning to let go of some things and stop trying to be such a control freak.  Hopefully we will be on somewhat of a routine in the next few weeks!

I have not had to cook at all these past few weeks thanks to my wonderful family, friends, and coworkers.  We have had some yummy dinners brought to us!  This week I am trying to get back on track with the cooking and trying figure out how to cook with two kids in tow.   I will be attempting to make;  No Peek Chicken with Rice, Sausage Dinner Hoagies, and Southwestern Meatball Chili.

**This recipe comes from the cookbook my Aunt Cathy gave me.  This is a budget friendly and kid friendly meal with few ingredients!
No Peek Chicken With Rice
1 can cream of mushroom soup
2 cups milk
1 cup raw rice
1 cut up frying chicken
1 pkg dry onion soup mix

Put soup, milk, and rice in roaster and stir will.  Place cut up chicken on top of rice.  Cover with dry onion soup mix.  Cover with lid or foil.  Bake 2 hours at 300 without peeking.

**I get the magazine Better Homes and Gardens.  I was happy to see some of the recipes in it this month used stuff I had in the freezer!
Sausage Dinner Hoagies
  • 4 6-inch thin-crust sandwich or hoagie rolls
  • 3 tablespoons unsalted butter, melted
  • 2 jalapeno peppers,* seeded and minced (about 2 Tbsp.)
  • 1/4 teaspoon kosher salt
  • 1/8 - 1/4 teaspoon cayenne pepper
  • 1 lime, halved
  • 1/2 cup mayonnaise
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage, fresh Italian sausage, or fresh Mexican-style chorizo**
  • 1 cup finely shredded green cabbage
  • Kosher salt
1. Preheat oven to 425 degrees F. Using a serrated knife, slice off top 1/4 inch of rolls. With fingers, remove most of the bread inside, making "boats" to hold sausage and dressing. (Reserve removed bread for another use, such as making bread crumbs.) Brush insides of rolls and undersides of tops with melted butter. Arrange on an ungreased baking sheet, cut sides up; set aside.
2. For flavored mayonnaise, in a small bowl mix together 4 tsp. of the jalapenos, a pinch of salt, and the cayenne pepper. Add juice from haf the lime. Whisk in mayonnaise; set aside.
3. In a 12-inch nonstick skillet heat olive oil over medium-high heat. Loosely pinch off 1 to 1-1/2 inches by 1/2 inch chunks of sausage (about 24 pieces). Cook in hot skillet in a single layer with space between for 10 to 12 minutes, until well-browned and cooked through, turning once to brown evenly.
4. While sausage is cooking, place buttered bread boats in oven for 5 to 8 minutes, until golden brown and crusty.
5. Meanwhile, in a medium bowl combine remaining minced jalapenos and shredded cabbage. Add a pinch of kosher salt and juice from remaining half lime; toss to combine. Spoon a generous tablespoonful of flavored mayonnaise in the bottom of each boat. Divide browned sausage, hot from skillet, among boats. Top with shredded cabbage. Generously spread cut sides of roll tops with remaining mayonnaise. Place on sandwiches. Serve immediately.
From the Test Kitchen
  • Note * When working with fresh chiles, wear rubber or disposable plastic gloves or cover your hands with small plastic bags.
  • Note ** In some areas, these varieties are sold as links. If so, remove from casing before cooking.
Nutrition Facts
  • Servings Per Recipe 4,
  • Calories 950,
  • Protein (gm) 24,
  • Carbohydrate (gm) 54,
  • Fat, total (gm) 71
  Southwestern Meatball Chili
1 14 - 16 ounce package fully cooked refrigerated or frozen beef meatballs, thawed

  • 1 16 ounce package Santa Fe medley frozen mixed vegetables (corn, black beans, and red peppers)

  • 2 cups chopped fresh tomatoes and/or cherry tomatoes

  • 1 1/2 cups water

  • 1 tablespoon chili powder

  • 3 tablespoons tomato paste

  • Sliced jalapeno peppers, chopped cherry tomatoes, and/or fresh cilantro (optional)

  • Directions
    1. In a Dutch oven combine thawed meatballs and vegetables, fresh tomatoes, water, chili powder, and tomato paste. Cook, covered, over medium-low heat for 20 minutes, stirring occasionally.
    2. Ladle chili into bowls. Top with jalapeno peppers, cherry tomatoes, and/or cilantro.
    From the Test Kitchen
    • Tip Serving Suggestion:corn muffins
    • Tip Change Up: Substitute turkey meatballs for the beef meatballs. Substitute a 16-oz. package of frozen carrots, peas, and green beans for the Santa Fe vegetables. Substitute 1 Tbsp. Italian seasoning for the chili powder.
    Nutrition Facts (Southwestern Meatball Chili)
    • Servings Per Recipe 4,
    • Calories 386,
    • Protein (gm) 20,
    • Carbohydrate (gm) 25,
    • Fat, total (gm) 24,

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