On The Lighter Side - Southwest Apricot Chicken

I have posted a lot of recipes that would be considered waistline splurges rather than waistline helpers. However, when I was searching for a chicken recipe, I came across this oldie-but-goodie and it's very much on the lighter side--and also VERY easy!

Southwest Apricot Chicken

8 boneless, skinless chicken breast halves
10 oz. jar apricot preserves
10 oz. jar mild salsa
2 Tbsp. lime juice
1/2 cup water

Preheat oven to 350 degrees. Spray 9 x 13 with non-stick cooking spray. Place chicken in bottom of pan, mix together remaining ingredients and pour over chicken. Cover tightly with foil. Bake for 40 minutes. Serve over rice.

Note: For smaller families, prepare in two 8 x 8 square pans and freeze one before cooking.

Three Ingredients + Almost No Prep = Winning Recipe

I found the following recipe in the Kraft Food & Family magazine. It is so easy it’s scary. Prep time is 10 minutes at the most. Cook time is 45 minutes. I made it for the first time two weeks ago and we liked it so much I made it last week, too. Both times my husband raved about how this recipe is a “keeper.” We’re not big pork eaters, but this can be our exception. The first time I made it, I only had four pork chops, and they were a little thinner than the ¾” called for in the recipe. We didn’t have any leftovers. The second time, the chops were thicker, and turned out a little juicier. I also used six chops so it served our family of three (2 adults and 22 mos. old son) for a dinner and then my husband and I were able to make one more dinner for ourselves from the leftovers.

1 can (21 oz.) Apple Pie Filling
1 package (6 oz.) Stove Top Stuffing (chicken flavor)
6 boneless porkchops (¾” thickness)

Directions:
Preheat oven to 375 degrees. Prepare stuffing as directed on box (only involves boiling water & butter or margarine and stirring into stuffing). Spray a 9 x 13 pan with non-stick cooking spray. Spread the apple pie filling over the bottom. Place pork chops in single layer on top of filling. Sprinkle with salt and pepper. Spread stuffing evenly over chops. Cover with foil. Cook for 35 minutes. Remove foil and cook for 10 more minutes. Done!

Matching Christmas PJs

Matching PJs 2009

Matching PJs 2008

A new Christmas tradition--matching PJs for Drew and Mommy. Last year I purchased some matching PJs for Drew and me to wear Christmas morning. Thus, when this year rolled around and I was able to make the matching-PJ-purchase, despite much procrastination, it officially became tradition. Repeat. Ritual. They make the adult PJs pretty big, but I didn't force hubby into the mix. Next year there will be three of us with matching PJs. Now, if I were really on-the-ball, I would check out the Children's Place website or outlet store and buy next year's sets! However, with a big move coming, I'm not sure that I'll be able to keep up with all our stuff, let alone something that I'm not supposed to use for an entire year :)

I hope everyone had a lovely Christmas holiday and a Happy New Year!

When You Are A Mother

When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child.

~Sophia Loren, Women and Beauty

The Second Time Around

So we are a few months away from bringing another member of our family into this world. Pregnancy has treated me well so far (knock on wood), with the exception of feeling much bigger the second time around--and from the get-go. Positive pregnancy stick = immediate baby bump. I told a friend of mine recently that I didn't think it was emotionally healthy for me to check myself out in the mirror too hard--most especially the rear view, after a shower, for example. YIKES. As I was lamenting the other day, a colleague reminded me that it would be a problem if I were NOT getting bigger. Always nice to put everything in perspective. That's right. It's not all about me. It's about the peanut--who seems to be growing juuuuuust fine.

I have been fortunate to be able to wear the exact same maternity clothes as last time because (1) it's the same season of pregnancy give or take a month and (2) the clothes are still in style because pregnancy #1 was in 07-08. This has certainly helped the family budget. Plus I wasn't nearly as excited about panel-pants this time around as I was last. Actually I'm not really into panel pants at all--there are very cool pregnancy "belly bands" that allow one to stay in her pre-pregnancy pants for quite awhile because the "bands" cover the unzipped zipper and hold everything in place. Fantastic invention...especially the ones with the cute lace at the bottom to make it seem as if you're wearing a lace cami under your shirt.

While the pregnancy itself seems about the same, I most certainly am NOT the same. Much more laid back, I am enjoying just. being. pregnant. I really like to park in "Expectant Mother Parking." And guess what? Second time around = less guilt using those parking spaces because you show sooner. During my first pregnancy I kept my nose in books such as "What To Expect..." yadda yadda yadda. Embroyo. Got it. Fetus. Got it. Statements like "I will TRY to breastfeed and see how it goes." Try to breastfeed? How silly and naive that sounds now, knowing all that I know. I will breastfeed and we will be successful. This time around I am less concerned with figuring out which day each little cell is being formed and what color to make the nursery. All of that was very fun, exciting, and new. But this time I am more concerned about who this in my tummy, what he/she might be like as a person, what our first moments together will be like, whether or not I'll forget what it feels like to have a human moving around in my body. And maybe, a toddler running around is a little distracting, too. But because this could be my last pregnancy (I'm no spring chicken), I am really trying to enjoy the blessing and miracle that it is and remain calm and focused on the task at hand...grow the peanut safely and for as long as possible. My water broke 2 1/2 weeks before my due date with my first child. We'll see what happens the second time around.

Speaking of the peanut, we decided not to find out the gender. The first time around, in the flurry of nursery decorating and registering for scads of gifts we didn't need, it wasn't even a question. We found out. This time around, we're saving it for just us, in the delivery room--the kind of hold-your-breath excitement that we don't often get to experience in this impatient tell-me-yesterday kind of world we live in. Instant gratification--not the second time around. How about in 40-ish weeks?

Oh and speaking of NOT finding out...this creates all KINDS of responses. A lot of dads offer a high-five "way-to-go" sort of response. Most women don't seem to understand. How can you not find out? Don't you want to know? I couldn't do that. It's actually kind of fun to annoy people in this way. And because I teach high school, the students are very curious about what the name choices might be, when the baby is due and...why are we not finding out!?! Because our home is up for sale, I'm not itching to decorate a new nursery. And even if our home were not up for sale (not sold yet...sigh), I think I would still feel the same way. Like I told another with-child friend of mine, when the baby is born, all he/she needs is me. And of course, daddy--but uh...daddy doesn't provide the meals. And as I recall, not a whole lot of sleeping is done outside of someone's arms the first few weeks, and check! Got those.

A second pregnancy is a great example of the opposite of "If I knew then what I know now..." I actually feel like I get to put some amazing experience and knowledge in to practice. I often say to myself, or husband, or friend "This time I will..." or "This time we should consider..." Like I would prefer our hospital room to not be grand central station. While some people might find this offensive or selfish, I recognize the miracle of the precious, amazing minutes and hours post birth that I would like to be just ours--my husband's and mine--not to mention February germs and a mother's need to recover and rest and the baby's need to learn how to nurse. This time I would like to wear my baby more. I was intimidated and a little frightened of my Peanut Shell sling with Drew, and yet it was one of the most useful parts of early motherhood when I finally learned how to use it. I need to purchase a Mobi Wrap (one of very few "products" I would like to splurge on) because it can be used with such young infants. Already used the Ergo with the first--it's ready and waiting to be strapped on again....see how easy this is the second time around? Actually? Just kidding. Will there be surprises and challenges? Every day, I'm sure. Will bonding with a second child while nurturing #1 be difficult? Absolutely. Will there be tears? Many and probably often (damn post-pregnancy hormones).

Yet...I'm so excited...about the second time around.

Scalloped Harvest Potatoes

Yum, yum, and more yum. So Thanksgiving is coming up. I love mashed potatoes and gravy, but if you want to switch things up a bit, Turkey Day would be a great day to debut this recipe. Or a cold, rainy Saturday afternoon. Or your mom is in town. Or a snow day. Or...

So this is yet another recipe that shouldn't be in your weekly repetoire simply because of the calorie and rich-ingredient content. And this is NOT the recipe to try to make lower-fat due to a necessary texture that can't be replicated with low-fat dairy products.

The OTHER important detail I must touch on is Penzey's Spices. I happen to be lucky enough to live within a 15 minute drive from a store. You can certainly buy their spices online, but it's so convenient to be able to run out and grab a little jar of their deliciousness. Sure, you can substitute, and I'm sure your recipe will turn out delicious, but I'm convinced that for THIS recipe, Penzey's is the way to go, at least in terms of the Chicken Soup Base--probably my most favorite Penzey's product.

Alright, enough of Penzey's...on to the recipe!

Scalloped Harvest Potatoes

2 lbs baking potatoes (russet)
2 c half & half
2 c heavy cream
1 tablespoon Penzey's Chicken Soup Base*
1 tsp garlic powder
1 tsp onion powder
1/8 tsp rubbed sage**
1 8 oz. package Parmegiano-Reggiano cheese, grated
Salt and pepper to taste

*If you cannot get your hands on this Penzey's product, substitute one or two cubes of chicken boullion.

**I add a pretty big "pinch" -- none of this 1/8 tsp. stuff. I like to taste the ingredients :)

Preheat oven to 375 degrees. Grease a 9 x 13 baking dish with butter or spray. In large pot, heat half & half, heavy cream, Chicken Soup Base, garlic powder, onion powder, and sage over medium heat. Warm until the soup base is completely dissolved, whisk as necessary. Cut potatoes into slices. Layer 1/3 potatoes in bottom of pan. Sprinkle with parmesan cheese, salt and pepper. Repeat for a second layer. Repeat for a third layer. Pour cream mixture over potatoes. Dot with butter for extra goodness (and calories). Bake for 60 minutes or until potatoes can easily be pierced with a fork and a brown crust begins to form around the edges and on top. Serves 8-10. (Or serves 4 with lots and lots of fabulous leftovers!)

Homemade Alfredo Sauce

A long, long, long time ago (someone just mentioned "15 years ago" on my Facebook page) I found a homemade alfredo recipe in our local newspaper...my hometown Jacksonville Journal Courier. Every Wednesday the JJC had a food/recipe section that I couldn't wait to get my hands on. This Alfredo Sauce recipe has stood the test of time.

Now, the original recipe called for heavy cream, full-fat cream cheese, and 6-8 cloves of garlic. I know, I know...serious garlic. I have since refined the recipe to be a little more to my liking and a little (very little) more heart-healthy. This is not the type of sauce one would want to serve weekly, or maybe not even monthly. But, moderation...blah blah blah. Sometimes it's so good to be bad.

Here's how to be bad:

Homemade Alfredo Sauce

2 cups half-n-half
1 8 oz. block of 1/3 less fat cream cheese
1/2 cup to 1 cup (or more) grated parmesan cheese
1/2 to 1 teaspoon garlic powder
Salt to taste

Instructions:

In a heavy saucepan, add the half-n-half and begin to heat over medium. Add one half (4 ounces) of the cream cheese. Stir frequently with a whisk to melt the cream cheese. Add parmesan cheese and garlic powder. Continue to heat until cheeses are melted, and sauce is smooth.

Again, I pretty much made up the above measurements, because I like to experiment until I'm satisfied. So taste, stir, add more (in SMALL increments) of any of the above ingredients. More half-n-half will result in thinner sauce. More cream cheese...thicker sauce.

Note: you can use fresh garlic, but even when I put it through a garlic press, it still leaves little pieces in the sauce for a texture I'm not fond of.

As always, this is a sauce that is open to MANY variations:

• Sometimes I add some basil pesto for a pretty green Pesto-Alfredo sauce. You can buy pre-made, delicious pesto in almost any grocery store. I like the "Classico" brand. Add a couple of tablespoons to start, then taste and add more if necessary.

• "Classico" also makes a Roasted Tomato pesto, for a rose-colored tomato-y tasting alfredo sauce.

• Finally, one of my FAVORITE variations: Roasted Red Pepper alfredo. Add a few roasted red peppers (again, you can buy this product in jar at the grocery store) and use a hand-blender to mix into the alfredo sauce. LOVELY over cheese ravioli.

Finally, feel free to use the full-fat versions mentioned above, but don't hold me responsible for your cholesterol levels. I just made the recipe last night with heavy cream instead of half-n-half, because I was trying to use up cream before it expired. My husband RAVED about last night's Alfredo Sauce a little more than usual.