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

Ingredients

• 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

Directions

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,

A Blessed Family

I hope everyone had a wonderful Christmas!  We did in our house!  We did our traditional throwing of reindeer food on Christmas Eve in the front yard that we had made using oatmeal, sugar, green sugar, and red glitter.Tessa was beyond excited about the gifts Santa brought.  She was enthralled with her new baby doll crib and Snow White princess doll.  She would have been perfectly happy with just those two gifts-sweet child.

We headed over to my parent's house in the afternoon to visit with my sis and brother-in-law who had flown in from San Diego.  We spent some quality time with them, my grandmother, parents, aunt and uncle, and aunt and cousins.  Boy, did we have food.  Mom made a roast, creamed spinach, cranberry casserole, potatoes, rolls, and Aunt Cathy brought her holiday fruit salad.  It was delicious!  And don't get me started on how many cookies we had for dessert.  I don't think I can look at another cookie.  My mom put her cookies out that she had made, Cathy had brought hers, and I had brought my cookies that I had made.  We probably had about 12 plus different kinds of cookies to choose from.  Too bad I'm 34 weeks preggo.  I could use a good run to sweat out all the sugar. 

This is our last week of break and we are looking forward to having my sis and her husband come stay at our house with us.  I put together my grocery list so we could have some homemade meals together.  One night this week we will be joining our Bible study group for a post-Christmas party and I'm bringing the meatballs. 

We're going to be cooking the following meals this week:  Corn and wild rice soup with smoked sausage, Chinese beef and broccoli, and for New Year's Eve we are cooking up some Hoppin' John for good luck in 2012!

Here is a meatball recipe I have used before that is super easy!  A good friend and former co-worker of mine (Kim Howard) gave it to me.
2 pkgs. frozen meatballs
1 can of beer
1 cup of ketchup
1 cup of brown sugar

Combine the last three ingredients in a bowl.  Place meatballs in slow cooker.  Pour combined mixture over the meatballs and cook on low until heated through.  So easy and yummy!

I am loving the soups I have made at home.  They make for such a light meal, but are filling at the same time.  My sis gave me the Bon Appetit cookbook for Christmas and this is the first recipe I am trying from it.
Corn and Wild Rice Soup with Smoked Sausage
Ingredients
12 1/2 cups low salt chicken broth, divided
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed, divided
2 tablespoons vegetable oil
10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2 inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Bring 5 cups broth to simmer in a heavy medium saucepan over medium heat.  Add wild rice and simmer uncovered until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups broth in processor until thick, almost smooth puree forms.  Heat oil in heavy large pot over medium-hight heat.  Add sausage and saute until beginning to brown, about 5 minutes.  Add carrots and onions; saute 3 minutes.  Add 6 cups broth and bring soup to simmer.  Reduce heat to low and simmer 15 minutes.

Add cooked wild rice, corn puree, and remaining 2 1/2 cups corn kernels to soup.  Cook until rice is very tender and flavors blend, about 15 minutes longer.  Mix in half and half.  Thin soup with more broth, if desired.  Season soup to taste with salt and pepper.

Ladle soup into bowls.  Garnish with chives or parsley and serve.

I get weekly e-mails from Parents magazine with easy recipes for the busy moms!  I love Chinese food, so I try my best to make it at home and not break the bank by eating out.  I can't wait to try this recipe!
Chinese Beef and Broccoli adapted from Parents.com

Ingredients

• 3 tablespoons teriyaki sauce, divided
• 3 teaspoons cornstarch, divided
• 1 pound lean beef, such as top sirloin, sliced for stir-fry
• 4 cups broccoli florets
• 1 cup sliced red peppers
• 2 teaspoons vegetable oil, divided
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• Quick-cook brown rice, prepared according to package directions

Make It 1. Combine 2 tablespoons teriyaki sauce, 2 teaspoon cornstarch, and the beef in a small bowl. Refrigerate 15 minutes, or up to 10 hours. Place broccoli and peppers in large bowl and cover tightly. Microwave on medium-high 5 minutes.
2. In large nonstick skillet, heat 1 teaspoon oil over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked vegetables.
3. Dissolve remaining cornstarch in 1 tablespoon water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers, and cook until just heated through. Serve over brown rice.

Nutrition Facts Servings Per Recipe 4

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• Amount Per Serving
• Calories 346
• Protein(gm)32
• Carbohydrate(gm)35
• Fat, total(gm)9
• Dietary Fiber, total(gm)6

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