I see my belly growing bigger everyday. Curiosity has been eating me up since my last doctor's appointment when he decided he wasn't sure it was a boy after all. So my appointment is this Tuesday, and hopefully the baby'll cooperate so we can see whether it is in fact a boy or not. I just have in my head that it's a little boy now, so it'll be hard to change. But hey, this whole pregnancy was a surprise blessing through all odds, and so another little surprise of this kind is just fine with me. I just think God every night that I'm pregnant again! This is my miracle baby, and I love him (or her) beyond belief.
Owen had his two year checkup. He was in the 95th percentile for length at 36 and 1/2", so if you double it, that'd be between 6'1" to 6'3" the doctor said. Of course, that's if he stays on his current growth course. He's been pretty consistent so far. However, he's only in the 35th percentile for weight. One tall skinny boy! Just like his daddy!
I've been taking wallpaper off the walls in the new baby's room. Such a pain. However a steamer does wonders, and vinegar and hot water seems to be taking off most of the glue residue. As soon as we know the gender, I'm getting with it. Only 10 weeks till I'm full term. I have no time to waste!
I'm loving this weather! 70 degrees today. I'm feeling spring coming on, and it makes me happy. Thank you Lord for new beginnings!
So, as for cooking, it's been off and on with Jason being gone here and there on trips. The best thing I've made lately is "Chicken Cutlets with White Wine and Garlic" with a side of "Wild Rice with Mushrooms and Parsley." It really was yummy and not full of fat. The nice thing is you can make the marinade, put it in a Ziploc bag, add the chicken and freeze it until you're ready to use it. Yummy!
"Chicken Cutlets with White Wine and Garlic"
8 Chicken Cutlets (about 1 1/4 lbs total)
3 Tblsp unsalted butter, melted
1/2 cup dry white wine
3 garlic cloves, thinly sliced
2 tsps fresh thyme leaves
coarse salt and ground pepper
1 tblsp extra-virgin olive oil
chopped parsley (optional), for serving
1. Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tblsps butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze. (Store up to 2 months).
2. To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt. In two batches, heat 1 1/2 tsps butter and 1 1/2 tsps oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through. 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from overbrowning. Serve chicken sprinkled with parsley if desired.
196 calories!
I used the remainder of the marinade to deglaze the pan, added a little milk (or half and half) and brought it to a boil to make a little bit of a sauce. I think it would have been a little dry without a sauce, but that's just me.
Oh, and if you don't want to freeze it, just marinate the chicken for at least 30 minutes before you cook it.
"Wild Rice with Mushrooms and Parsley"
1. Cook 1 cup wild rice according to package instructions (usually takes about 1 hour to cook).
2. Meanwhile, heat 2 tblsps extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. button mushrooms, trimmed and sliced, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add 2 garlic cloves, minced and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat.
3. Stir in cooked rice and remove from heat. Stir in 3 tblsps chopped fresh parsley and 1 tblsp fresh lemon juice and season with salt and pepper.
156 calories
Just a note, I would leave out the salt at the end. I think it made it too salty.
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