I am seriously fighting the urge to sew maternity clothes and loads of little bitty girl things. I do not need maternity clothes yet, or at all really, and to begin with it is far too early to do either. Both my previous pregnancy's were mostly through the winter so I should have a massive amount of clothing in storage that I will fit with no problem. I do not want to make a bunch of items I will probably not wear. Lets face it I will end up wearing old tshirts and a belly band or dresses that aren't maternity anyway. There is no point in making things that won't be worn.
Along similar lines, I will NOT make girlie items unless we know Little T #3's gender. I made the mistake of sewing girlie things for RAT during his pregnancy, with the first two we waited till they were born to find out their gender, and then was sad when I had to put all those goodies in storage because, well, as we all know RAT wasn't a girl. Not that I was sad that RAT was not a girl, I am and was thrilled to have two sons, but I was sad that all those carefully created and loved items would not be worn. As a result I am holding off till we know...anything really. I suppose I do not have a need to sew girlie things anyway, we have a 50 gallon tote full of items that would have been for RAT.
I think I will fulfill my sewing urges with some new pillows and perhaps a quilt. I suppose one can never have too many pillows or quilts...or at least I can tell myself that. Or maybe I will spend my time converting far oversized t-shirts to rouched maternity t's... NO no I will make pillows and quilts, and shopping bags! Perfect!
Thursday, April 8, 2010
Tuesday, April 6, 2010
Lemon Garlic Pasta
So being an expecting mommy with a typically queasy tummy about this time, I have a few tried and true, fast and easy, and nutritious meals I keep under my belt. Tonight, it was warm in my home and even though I have been feeling great, with the warmth I was feeling less than great when it came time to prepare dinner. So I dug into my fridge and pantry to find inspiration and into my memory to find a recipe.
We always have cooked boneless skinless chicken in the fridge. Ever since Mr. T started eating healthier we cook 3 lbs of chicken 2 times a week and then it is ready made for salads or in my case protein without the cooking smell. It has been a blessing always having cooked food on hand. Granted someone has to cook it, but I can cook it if I don't have to eat it immediately after. We also had some cooked carrots left over from Easter, I cooked too many, but we like carrots around here so they are getting eaten every day. The cupboards are a bit bare as I haven't been to the grocery in...a while. We did have a box of macaroni...inspiration hit.
To the fridge where I pulled the minced garlic, butter, and lemon juice. I was ready for dinner.
To make this you really only need some kind of pasta, lemon juice, and garlic. The butter can be substituted with oil, the chicken can be substituted with shrimp, and the carrots can be substituted with any veggitable really. Here we go.
Lemon Garlic Pasta
1 c. cooked cubed boneless skinless chicken breast
1-2 c. sliced steamed baby carrots
1 Tblsp. parsley finely chopped
1/3 c. butter OR 1/3 c. Extra Virgin Olive Oil
1 Tblsp. minced garlic
1 Tblsp. lemon juice
1 lb. pasta (whole wheat works very well with this)
salt and pepper to taste
Boil water, add pasta, cook according to directions. In large pan melt butter (or heat oil), I use butter because I like it. Add garlic, let it brown a bit, then add carrots, cubed chicken, parsley and salt and pepper. Saute 3 minutes or till hot. Drizzle lemon juice over ingredients. Cook 2 minutes more. Drain pasta. Combine drained pasta and lemon garlic mixture. Enjoy!
My children LOVE this, and even if they didn't I would still make this because I love it. It only takes as long as it takes for water to boil and pasta to cook. Fresh raw ingredients can also be used, they just add to the cook time. I like it best when I substitute shrimp for the chicken and add chopped broccoli to the carrots. Lime juice can be substituted if you want to try this with beef, it is also a nice combination.
This basic recipe lends itself to many ingredients, is an easy leftover solution, and it is delicious.
We always have cooked boneless skinless chicken in the fridge. Ever since Mr. T started eating healthier we cook 3 lbs of chicken 2 times a week and then it is ready made for salads or in my case protein without the cooking smell. It has been a blessing always having cooked food on hand. Granted someone has to cook it, but I can cook it if I don't have to eat it immediately after. We also had some cooked carrots left over from Easter, I cooked too many, but we like carrots around here so they are getting eaten every day. The cupboards are a bit bare as I haven't been to the grocery in...a while. We did have a box of macaroni...inspiration hit.
To the fridge where I pulled the minced garlic, butter, and lemon juice. I was ready for dinner.
To make this you really only need some kind of pasta, lemon juice, and garlic. The butter can be substituted with oil, the chicken can be substituted with shrimp, and the carrots can be substituted with any veggitable really. Here we go.
Lemon Garlic Pasta
1 c. cooked cubed boneless skinless chicken breast
1-2 c. sliced steamed baby carrots
1 Tblsp. parsley finely chopped
1/3 c. butter OR 1/3 c. Extra Virgin Olive Oil
1 Tblsp. minced garlic
1 Tblsp. lemon juice
1 lb. pasta (whole wheat works very well with this)
salt and pepper to taste
Boil water, add pasta, cook according to directions. In large pan melt butter (or heat oil), I use butter because I like it. Add garlic, let it brown a bit, then add carrots, cubed chicken, parsley and salt and pepper. Saute 3 minutes or till hot. Drizzle lemon juice over ingredients. Cook 2 minutes more. Drain pasta. Combine drained pasta and lemon garlic mixture. Enjoy!
My children LOVE this, and even if they didn't I would still make this because I love it. It only takes as long as it takes for water to boil and pasta to cook. Fresh raw ingredients can also be used, they just add to the cook time. I like it best when I substitute shrimp for the chicken and add chopped broccoli to the carrots. Lime juice can be substituted if you want to try this with beef, it is also a nice combination.
This basic recipe lends itself to many ingredients, is an easy leftover solution, and it is delicious.
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