HB has officially night weaned himself. It's been a slow process, but I'm definitely enjoying getting a full (8hr) night's sleep. Hubby has wanted to night wean him for a while, but I told him to wait it out and let the process work itself out. It's a little bitter sweet. He's starting to seem more toddler like. He wears sleeper pjs to bed now. He plays in the bath after dinner before bed. He sleeps through the night and no longer needs food. Although he's pretty hungry in the morning. I am worried about the night weaning thing because I know that my supply is lower. Time to bust out the fenugreek just to keep on top of things.
He's also showing more signs of a two nap schedule although he's still way to exhausted to skip a third nap in entirety. The first nap is an hour, the second an hour and a half, and the last nap is only 30 minutes. It used to be an hour, but not lately. It's only a matter of time.
Yesterday was The Feast of the Nativity of the Virgin Mary (aka Mary's birthday). I made a sort of Asian dish for dinner.
For dinner: Sweet and Tangy Chicken with Asian Salad and mashed potatoes
The Asian salad was free. I used a coupon, but I'm sure that you could create your own with mandarin oranges, or dried pineapple, or a raspberry vinaigrette.
To Make the Sauce:
3 Tablespoons dijon mustard
1 Tablespoon Soy Sauce
12 oz jar of Peace Preserves
Combine above ingredients in a sauce pot and stir until mixed together and liquid-like. Put sauce on top of chicken. Cook up to 8 chicken breasts in either a crock pot or the oven as you normally would (follow packaging directions if there are any).
Mash potatoes were totally thrown in there. If you want this to be a truly Asian dish, substitute rice.
Other recipes that have turned out well.
Spaghetti with Parmesan and Bacon
1 pound uncooked spaghetti
12 bacon slices, chopped (if you don't like the pork variety substituting turkey is both healthier and less greasy)
3 garlic cloves, minced
1 cup milk
1 teaspoon salt
3 large eggs, lightly beaten
6 oz grated parmesan cheese
2 cups fresh baby spinach leaves, chopped
Cook pasta according to package directions Drain in colander over a bowl, reserving 1/2 cup of the cooking liquid. While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon of the dripping in the pan (you may have trouble with this using turkey bacon so I suggest substituting olive or vegetable oil); set bacon aside. Add garlic to drippings in pan, cook 30 seconds, stirring constantly. Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved cooking liquid to milk mixture (be careful as this can cook the eggs and make them clump), stirring constantly with a whisk. Add milk mixture to pan and cook without stirring for 30 seconds. Add pasta and stir to coat completely. Cook over low head for 3 minutes or until sauce thickens. Add cheese. Stir to coat. Fold in bacon and spinach to taste.
Yields: 8 servings. I served it with garlic bread. I also makes a nice freezable meal since you can make a big batch for very little cost.
Easy Italian Chicken Pie (or Mexican Chicken Pie)- came from a free Bisquick recipe booklet although I've changed it a bit. I've thought about tweaking it to make it Mexican and that part is in parenthesis.
2 cups cubed cooked chicken
1/3 cup green or red bell pepper, cut into 1/2 inch pieces
(2 jalapeno peppers diced)
(1 small diced onion- this can also be added to the Italian version)
1 clove minced or pressed garlic (haven't tried yet but only makes sense for Italian version, omit in Mexican version)
1/2 cup of pizza sauce
1 package (4 oz) shredded Italian-style or pizza cheese blend or 1 cup mozzarella cheese (or for the Mexican version 4 oz shredded Mexican cheese blend)
1/2 cup of Bisquick mix or some other pancake mix
1 cup milk
Heat oven 400 F. Spray with cooking spray or grease 9-inch pie plate. Stir chicken, bell pepper, garlic (jalapeno, onion) and pizza sauce in pie plate; arrange evenly. Sprinkle with cheese. Stir remaining ingredients in small bowl until blended. Pour into pie plate. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 5 or 6 servings. Goes great with a garden salad or in the case of the Mexican version beans.