Slow Cooker Chicken Stragnoff Pot Pie - A Freeze Meal

Another freezer meal for the books!

This is an inviting meal that is hearty and fills you up. The biscuits are a nice touch, and soak up all the yummy goodness.

The prep time for this is minimal but it tastes like you've been working away in the kitchen all day.

Slow Cooker Chicken Stroganoff Pot Pie

1 envelope chicken gravy mix
1 - 10.5 oz can condensed chicken broth (regular chicken broth works just fine)
3 chicken breast, thawed
1 bag frozen stew veggies, thawed, drained
1 cup frozen peas, thawed, drained
1/2 cup sour cream
1 Tbsp flour
1 1/2 cups Bisquick
4 green onions, chopped
1/2 cup milk
1 gallon freezer bag
1 sandwich zip lock bag
1 crock pot liner
2 toothpicks

To prep the meal:
In a large mixing bowl; mix gravy mix and broth until smooth.
Stir in chicken and stew veggies.
Place in freezer bag.
Chop up green onions, place in sandwich zip lock and seal within the gallon freezer bag.
Freeze all contents.

To make the meal:
Thaw broth/chicken/veggie mix.
Place broth/chicken veggie mix in crock pot, on low, for 6 hours.
After 6 hours stir in peas.
Mix sour cream and flour into the crock pot.
Cover and cook on high for 20 minutes.

In a small bowl stir Bisquick and green onions; stir in milk just until moistened.
Drop dough by rounded tablespoon full on to hot chicken mixture.
Cover and cook, on high, for an additional 45-50 minutes, or until toothpick inserted in center of biscuits comes out clean.

Note: Don't forget to ensure you have Bisquick, flour, sour cream and milk set aside for this meal!

Enjoy!!

Source: Betty Crocker

An American Hero

Scott and I had the honor of meeting World War II veteran and former POW Louie Zamperini. If you've never heard of Mr. Zamperini I strongly urge you to take six minutes and learn about this true American hero.

 Aircraft used in World War II. Pretty impressive.

If Unbroken hasn't made it's way into your hands be sure to pick up the book, it truly is a must-read. Author Laura Hillenbrand covers Mr. Zamperini's 46 days stranded at sea after his bomber was shot out of the sky, his nightmare as a POW in one of Japan's worst prisoner camps, his personal torment after his release from the camp, and his salvation.

Fly-in a Zamperini Airfield.

This post certainly doesn't do Mr. Zamperini any justice as a hero, as I simply cannot put into words what an amazing man he is. So please, watch the link and read his story. Then, the next time you see a veteran, or a person in uniform (be it military or public servant) be sure to thank them for all they've done and do.

Meeting a real American hero, Mr. Louis Zamperini.

The Best Broccoli of Your Life

 The post title isn't too far off from the truth!

I heart broccoli, but I usually just steam it up and serve it. Boooooring. Lucky for me, my mother in-law was visiting and brought out a recipe that gave the green goodies a major over haul! What's even better, she prepped the meal, so all I had to do was taste test.

The Best Broccoli of Your Life

3 bunches of broccoli
3 Tbsp olive oil
3 Tbsp pine nuts
1/4 cup Parmesan cheese
4 garlic cloves, peeled and sliced
Lemon zest (one lemon is adequate)

Salt and pepper to taste

NOTE: Be sure your broccoli is dry. If you wash your florets be sure they are dried out REALLY well.

Preheat oven to 350.
Cut broccoli into florets.
Place broccoli on a cookie sheet.
Toss broccoli with olive oil, salt, and pepper, and garlic.
Roast broccoli in oven for 20-25 minutes, until crisp-tender, and the tips of some of the florets are browned.
Remove broccoli from oven and sprinkle lemon zest on broccoli, add some fresh squeezed lemon juice.
Add pine nuts and Parmesan cheese.

Yep, this is good stuff. Like, really good. Next time you're thinking of having broccoli for dinner give this recipe a go!

Source: Amateur Gourmet

Happy Marcus Monday!

Bath time is always interesting with the Chunky Monkey...

Newborn bath - March 23, 2012
Top photo, notice the big lip...
Obviously bath time wasn't a big hit with the little guy.

Bath time three weeks ago.
Bottom left photo, notice the big lip...

Slowly but surely bath time doesn't seem so bad.

Bath time one week ago.
Top left photo, notice the big lip... See a pattern? :)

Uncle Tyler

This past weekend Marcus and I made the long trip home to Iowa. And, when I say long, think 13 hours of traveling/waiting in airports... And, Marcus was an exceptionally awesome traveler. On each of our flights we had several people mention, as we were getting off the plane, they didn't even realize a baby had been on board - yay! Proud Momma moment :)

While staying at my parent's house so many people came to visit us. However, the one person who seemed to be most excited to meet the little dude was Uncle Tyler.

Uncle Tyler meeting Marcus for the first time. 

 We put Uncle Tyler to work right away!

Awww.

Wonder what they're dreaming about?

Lasagna - A Freezer Meal

This may be my favorite freezer meal thus far. It's cheesy, and meaty, lasagna-y, and makes a lot. The left overs are just as good, if not better, than the dish right out of the oven. I'm making this again, and I'm not freezing it before I pop it into the oven!

Lasagna

1 package lasagna noodles
1 lb ground turkey
1 lb Italian turkey sausage
2 cloves garlic, minced
1 - 16 oz can tomato paste
2 - 14.5 oz cans diced tomatoes
3 Tbsp Parsley
1 tsp Basil
1 tsp salt
24 oz cottage cheese
2 eggs
1 cup + 1/4 cup Parmesan cheese
4 cups Mozzarella cheese

Prep: Cook lasagna noodles according to package directions.
Drain noodles and lay noodles out flat.
In a large skillet combine ground turkey, turkey sausage, and garlic; brown.
Add tomatoes, tomato paste, 2 Tbsp Parsley, basil, and 1/2 tsp salt. Simmer for 45 minutes.
In a medium mixing bowl combine cottage cheese, eggs, 1 cup Parmesan, 1 Tbsp Parsley, and 1/2 tsp salt. Stir well.
To assemble: arrange noodles, cottage cheese, mozzarella, meat mixture.
Repeat layers, ending with meat.
Sprinkle the top with remaining mozzarella and Parmesan. Freeze (or make it right away and enjoy!!).

To make from frozen state:
Thaw.
Preheat oven to 350.
Bake until bubbly, approximately 60 minutes.

Enjoy!

Source: Dreaming of Poultry

Lemon Yogurt Cake

Crisp, fresh air. Bright, sunny days. Flower and trees are blooming. There can't be anything better than a slice of lemon yogurt cake to compliment all that Spring has to offer.

As mentioned in the Lemon Bar post I have a ton of lemons that I need to use up, and I'm diligently working on that - not that it's much of a chore.

Before I go on, I have to throw a bit of disclaimer. This cake is good, but the texture is different than any cake I've ever had. It's not your typical cake. It's not your sponge cake, or pound cake, it's kind of in between the two. At any rate, it's good. Oh, and did I mention it's low fat?

Lemon Yogurt Cake

Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1 cup plain low-fat yogurt (I used low-fat vanilla yogurt)
2 tsp baking powder
1/2 tsp salt
1 whole large egg, 3 large egg whites
2 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/3 to 1/2 cup vegetable oil

Glaze:
1 cup powdered sugar
2 Tbsp freshly squeezed lemon juice

Cake:
Preheat oven to 350.
Grease and flour an 8.5x4.25x2.5 loaf pan. Line bottom with parchement paper.
In a large bowl combine flour (scoop and level), baking powder, and salt; whisk until combined.
In a seperate large bowl, mix yogurt, sugar, eggs, lemon zest, and vanilla.
Add dry ingredients to wet ingredients and slowly whisk together.
Fold the vegetable oil into the batter until it's all incorporated.
Pour the batter into the prepared pan.
Bake 50-60 minutes, or until a toothpick is placed in the center of the loaf and comes out clean.
When the cake is done allow to cool in the pan for 10 minutes.

Glaze:
Combine powdered sugar and 2 Tbsp of lemon juice.
If glaze is too thick continue adding 1 Tbsp of lemon juice until the mixture is runny enough to pour.
Carefully place cake on baking rack or a sheet of parchment paper.
While the cake is still warm (not hot) pour the glaze over, allowing the glaze to drip down the sides.

As I was prepping everything I was searching about our kitchen for a loaf pan... Fail. I SWEAR we had two loaf pans at one point. Where those pans are now is a mystery... I had to settle with the next best thing, which wasn't at all like a loaf pan. The cake still turned out tasty and disappeared quickly.

Source: The Craving Chronicles

Happy Marcus Monday!

Going... Going... Gone!

Concentrating is such hard work!

Progress Report - 1 Month

Yesterday we met up with our pedetrician to see how the Chunky Monkey is fairing.

Monkey toes!!!

With exception to a small lump on the side of the little guy's neck - the doctor believes this isn't something to worry about and we're checking with a specialist soon - all is well in his world.

At 22.5 inches long and 10 pounds 8 ounces, the big guy is in the 90th percentile and the size of a two month old!

Milk coma! Look at those long skinny legs :)

Breakfast/Brunch Egg Bake

With Grandma D back in town to visit I couldn't help but put her to work in the kitchen.

Scott and I generally don't do anything fancy for breakfast, a bowl of cereal is just fine by us. However, my mom can put together a mean egg bake. And, when she's willing to make it we're just as willing to eat it!

This dish is prepared the day/night before being served. If you're searching for a great breakfast to serve over night guests give this one a try!!

Breakfast/Brunch Egg Bake

1 loaf English Muffin bread (this stuff can be pretty hard to come by; if you can't find it use sour dough bread made by your local grocers bakery)
4 cups of shredded sharp cheddar cheese
2 cups shredded Swiss (if you can't find shredded Swiss use thinly sliced)
Turkey (or ham) luncheon meat
8 eggs
3 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard

Topping:
1/2 -1 cup crushed corn flakes (frosted flakes are also perfectly acceptable, and just so happen to taste amazing on this bake!)
1/4 cup melted butter

Lightly butter a 9x13 pan.
Butter bread on one side. Line pan with bread, buttered side up.
Top bread with meat (use two layers of meat if the meat is thinly sliced).
Sprinkle a good amount of cheese a top the meat.
Place another layer of buttered bread, butter side up, on cheese.
Mix eggs, milk, salt, pepper and mustard in a large bowl.
Pour egg mixture over entire pan.
Let stand in refrigerator overnight.
Before baking, preheat oven to 350.
Mix melted butter together with crushed corn flakes.
Sprinkle cornflake mix on top of bread.
Bake for 45 minutes.
Remove bake from oven and let stand for 15 minutes prior to serving.

Because there were only three hungry mouths to devour this dish the recipe was cut in half using a 9x9 pan and baked for 35 minutes.

YUM-O!

Source: Linda Niles :)

DIY Numbered Onesies

Before the Chunky Monkey was born I knew I planned to follow/document him and his growth each month until his first birthday. I've seen progress pictures of kiddos in numbered onesies and I wanted to recreate that look. But, where to find those numbered onesies?... Make them of course!

Thank goodness Grandma D is visiting again. She and I put our crafting/sewing skills together and found a DIY from who other than Martha Stewart.

Let the fun begin!

What you will need:
At least three sheets of transfer paper
A quality printer, with plenty of ink
1-4 month template
5-8 month template
9-12 month template
3 - 0 to 3 month onesies
3 - 3 to 6 month onesies
3 - 6 to 9 month onesies
3 - 9 to 12 month onesies
Cheese cloth
A hot iron
A pair of scissors

Top photo: Transfer paper for applying to light fabrics.

Bottom photo: Desired designs printed off on transfer paper. Naturally, the designs will print backward. Once applied to the fabric they will appear in correct form.

Note: Be sure you have enough ink in your printer or you will end up with some funky looking designs. Whoops :)

Upper left: Design cut from transfer paper; a small edge is left around the design for easy removal.

Upper right: Cheese cloth ready for the application.

Lower left: Design placed in desired position - for onesies, near the neck line is best for optimum exposure in photos.

Lower right: Cheese cloth placed over the design.

Top photo: Using an iron emptied of all water, place iron on highest heat setting. For 15 seconds apply hot iron to the design with fattest end of iron covering the design. Move iron around design for those 15 seconds. After 15 seconds is up turn iron to face opposite direction. Again, keep fattest end of iron on the design. Note: you will want a very sturdy, hard surface to apply the design. Be sure when applying you press down on the iron as hard as possible.

Bottom photo: After the full 30 seconds of iron applied to design immediately remove iron and cheese cloth. Quickly remove backing from design. Stretch the fabric with the applied design a bit.

(If my directions leave you a bit baffled be sure to head over to marthastewart.com and check out the quick tutorial on this project.)

The finished product! 

If you'd like to see my monkey sporting his one month onesie check him out here.

Wouldn't these make for a fabulous baby shower gift?!

Source: marthastewart.com

One Month Old!

Fastest month I've ever experienced. Ever.

The little charmer is my everything. So often I'll find myself just staring at him, I just can't seem to take my eyes off the little chunky monkey.

Top left: Such a silly monkey!
Top right: BIIIIIIG yawn - not too into this photo shoot.
Lower left: Good buddies.
Lower right: Are we done? I'm exhausted.

What I've learned in the past month:

1) Two ounces of milk is simply not enough for this growing boy. And by golly, if I don't have at least three ounces to feed him we hear about it from him, LOUD AND CLEAR!
2) Flatulence in church is perfectly acceptable.
3) Car rides are hypnotic, and a sure bet to the Land of Nod.
4) It seems dirty diapers aren't an issue. Now, those pesky wet diapers are a different story - those need to be changed NOW!
5) There are several animal sounds that omit from the little dude - screeching monkey indicates we're hungry, billy goat means we're working on an extra special surprise in the diaper, and whimpering puppy means either we've lost the pacifier or we're in need of a good burp.
6) Grandma D and Scott are sure the little dude can smile... This kid is gas-y, therefore, I'm not convinced.
7) Who knew Mommy and Daddy would be so excited for three straight hours of sleep??
8) Speaking of sleep, it's amazing how fast the little monkey can go from wide awake to zonked out. It's a matter of seconds. I wish I had the ability to fall asleep that fast.
9) Bath time isn't AS bad as it had been before. Diaper changings are still traumatic.
10) Leg and foot massages are fabulous and calming. I sure hope Marcus doesn't expect to get these massages as he gets older. This mommy can only handle baby feet, all other feet are g.r.o.s.s.
11) Tracking brightly colored objects and watching Mommy and Daddy make funny faces are some of our favorite "games."
12) When lying on the floor, or even being burped, Marcus works so hard to lift his little head up.
13) Our last trip to the pediatrician had Marcus weighing 9 pounds 5 ounces - back up, and OVER birth weight - YAY! I think it's a safe bet that the little dude is at least 10 pounds by now.
13) It's simply amazing how my heart bursts with love for this little man.

BLOOPERS!
Upper left: We had LOTS of crying during our photo session.
Upper right: Pleading for the pictures to stop.
Lower left: Bribes with milk to hang in there while I snapped away.
Lower right: "Seriously, mom? I'm soooo over this."

Marcus' Birth Story

I was hooked up to all the necessary monitors, my doctor had checked in with me, my nurses were amazing at doing whatever they could to keep me and my very pregnant self comfortable, and my husband was by my side. We were about to become parents.

A doctor came in to administer my epidural. After what seemed like a lifetime of poking around in my back I kept telling the doctor I could feel an electric-like sensation on each side of my spine when ever she did whatever it was she was doing... Something told me this wasn't normal, but I shrugged it off.

Around 9:00AM I was wheeled to the OR. My doctor started prepping me and Scott still wasn't in the room. I started to panic, I couldn't do this without him. Frantically asked if he could come in. On cue, in walked Scott and he took his seat next to my head.

"Alright people, we need to do this now. Like NOW!" My doctor's voice had a sense of urgency I'd never noticed before. The anaesthesiologist was working on administering my spinal block, and my doctor wasn't waiting any longer.

That's when I felt it. All of it. A hot burning sensation as the incision was being made. I could no longer take it, I shouted out to my doctor "I can feel that!" I must have repeated myself several times. As my doctor was delivering my sweet baby boy I was feeling everything. Where was my spinal block? Why was this so painful? Then I begged my doctor to stop... She couldn't.

The room went silent. That's when we heard it, the sweetest little cry. It was the purest, most amazing sound I'd ever heard. He was here.

Marcus was introduced to me just shortly after 10:00AM on March 23, 2012. I laid eyes on him and it was love at first sight. He was healthy and perfect and I couldn't wait to get him into my arms.

In recovery my doctor visited me. It was apparent my epidural wasn't administered correctly, which is why my spinal block didn't kick in until after Marcus was born. The doctor also informed us that Marcus' heart rate had dropped dangerously low prior to his delivery, and that's why my doctor couldn't wait for the spinal to kick in, and why I felt more than any of us anticipated.

Finally I had him in my arms. My perfect, beautiful, precious little boy. The pain seemed to vaporise.
I'd do it again for him in a heart beat. He is worth every second of any pain or discomfort I'd felt.

He'd stolen my heart. 

Lemon Bars

My neighbors rock. Have I mentioned that before? If not, I certainly should have long ago.

A few days ago my neighbor brought me a grocery bag chuck full of fresh lemons from one of her family members lemon tree.

Now, what to do with all these lemons??? (Be fully prepared for SEVERAL lemon-y recipes in the very near future:)

I scoured for some enticing lemony treats and came up with a few...

As I've mentioned in several posts, I'm not much of a baker. With so many fabulous lemon-y treats out there I figured I've flex my very elementary baking muscles.

These bars were simple. To say the least. But, hey, gotta start somewhere, right? And, a general consensus between Grandma D (she's visiting again:), a friend of mine, and me (Scott isn't a lemon fan, therefore his vote doesn't count) these were pretty much yummy.

Lemon Bars 

Crust:
1 cup flour
1/2 cup butter
1/4 cup sugar
Preheat oven to 350.
Mix together with a pastry blender until it resembles small crumbs. Press into a 9x9 pan.
Bake for 15 minutes.

Topping:
2 eggs, beaten
2 Tbsp flour
2 Tbsp lemon juice (I used 1/2 freshly squeezed lemon)
1/2 tsp baking powder
1 tsp lemon zest
1 cup sugar
Mix all ingredients together and pour over the baked crust.
Bake for 25 minutes at 350 degrees.
Remove bars from oven and sprinkle with powdered sugar and any remaining zest.
Note: If using a dark pan lower the heat and reduce the baking time.

Easy peas-y, lemon squeeze-y.
Make these. They're too easy NOT to!

Source: Slightly adapted from Make It From Scratch