I’m Pregnant Again!

 

She's going to be a big sister!

Yes, Noelle is going to be a big sister!  Two weeks ago, I took my pregnancy test with fear and trembling (by the way, did you know you can get pregnancy tests at the 99 CENT STORE?  What a bargain!).  It came out positive and hopefully it’s accurate even though it was a cheap test – ha! 

I have my doctor’s appt in a week.  When I called in, they estimated the due date to be tax day…April 15th!  So James will be working on getting our taxes done and I’ll be working on making a baby!  Sounds like a pretty fair division of labor! 

We are thrilled about being pregnant.  In the next 9 months, you’ll see me get bigger and bigger on this blog, and then afterwards, you all will hold me accountable to get smaller and smaller!  I look forward to gaining and then losing weight after baby alongside other moms who read this blog. 

Lastly, I had to show you this picture of Noelle.  Maybe having a baby brother or sister isn’t such a good idea to her.  It looks like she thinks it might be more like a jail sentence! 

Does this mean I have to share?

Does this mean I have to share?

Balsamic Marinated Chicken Breasts

Mmmm…I love balsamic vinegar!  I love balsamic salad dressing, and it’s a great taste for chicken too!  If you’re tired of bland chicken breasts, try this Monday’s Meal!

Balsamic Marinated Chicken Breasts, courtesy www.allrecipes.com

  • 3/4 cup balsamic vinegar
  • 1/2 cup water
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 4 (6 ounce) skinless, boneless chicken breast halves

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.

Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

 

Free Friday…Enter the Giveaway Today!

This is the giveaway your husband really wants you to win! 

It’s my eBook, Sex After Baby: Your Guide for Getting in the Mood Again. 

After baby, it can be hard to enjoy a romantic relationship with your spouse.  After all, who’s got the time or the energy?  Let this little eBook help you get in the mood again.  Lots of practical tips inside!

Just leave a comment and a winner will be chosen at random, and notified by email.  Here’s to romance this weekend!

Angel’s Pasta

Some of you know I lost a baby girl at 26 weeks.  You can read that post Remembering Miscarriage here.  We named her Angel Rose, so when I saw this recipe for Angel’s Pasta, it caught my eye.  Who knows whether or not my Angel would have liked pasta (probably considering her siblings love it!).  Enjoy this Monday’s Meal and remember to be grateful for the wonderful child or children God has given!   

Angel’s Pasta, courtesy of www.allrecipes.com

  • 8 ounces angel hair pasta
  • 1 tablespoon crushed garlic
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • salt and pepper to taste
  • 3 tomatoes, chopped
  • 12 leaves fresh basil
  • 4 ounces mozzarella cheese, shredded

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.

Combine pasta and vegetables. Serve topped with mozzarella

Enter this Week’s eBook Giveaway

Celebrity moms…you gotta love them and hate them!  You love the roles they play, but then you hate that they can get skinny so fast after baby!  Is there anything we ordinary moms can learn from the beauties of Hollywood?

This week’s free eBook is a fun 20 page read:  Sweatpants to Svelte: 5 Lessons from Hollywood’s Celebrity Moms. 

You’ll see there are actually things you can do to get the same great results that the stars get!  Move over _____________(fill in the blank with your favorite celebrity mom). 

Just leave a comment today about why you’d like to win the eBook.  The winner will be notified by email.  Thanks for commenting!

When You Don’t Like Vegetables

Growing up, I never liked vegetables.  And I have to admit, I’m not even that crazy about them now…ha!  But they are obviously very healthy so here are a few tips about getting them in your diet even if you’re like me and you don’t like the taste very much. 

1.  Put them in smoothies.  Next time you make a fruit smoothie, throw in a few carrots and a little broccoli.  Don’t use too much broccoli or else you’ll regret it!

2. Cut up some bell pepper strips and put them in your salad.  You won’t even notice they are there.

3.  Try sugar snap peas.  They don’t have a strong taste and are a fast and easy snack.

4.  Serve your kids and yourself edamame soy beans.  They are yummy and full of protein.  My daughter likes to try to pop them out of the shell. 

5.  Put the veggies on skewers and grill them.  Everything tastes better on the grill!

Chicken and Vegetable Stir Fry

Stir fry is a great choice when you’re losing weight.  I would suggest substituting brown rice instead of white.  You can also add 1 tbl of honey to make this Monday’s Meal a little sweeter. 

Chicken and Vegetable Stir Fry, courtesy of www.allrecipes.com

 

 

 

  • 2 tablespoons cornstarch
  • 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 1 tablespoon low-sodium soy sauce
  • 1 pound skinless, boneless chicken breast, cut into strips
  • 5 cups cut-up vegetables*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder or crushed fresh garlic
  • 4 cups hot cooked rice, cooked without salt

Mix cornstarch, broth and soy.

Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chicken and stir-fry until browned. Remove chicken.

Add vegetables, ginger and garlic powder and stir-fry until tender-crisp.

Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

*Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions.