First, congrats! Super shout-outs to my friend Susan, who gave birth to Sullivan Alexander on November 8th! I have been lax on the catch-ups and didn't find till yesterday that little Sullivan had been born. What a wonderful thing!
Second, the stats. We made it through the doctor visit without a hitch (except for a fire drill in the middle -- thank goodness it wasn't too cold b/c Julia had to go out partially clothed). All three got their H1N1 vaccine, and Julia also had to get a regular flu booster and her Hepatitis B vaccine.
Here's how everybody measured:
John Paul weighs 34 pounds and is 39 inches tall. He's at 29% for weight, 18% for height and overall 54% for weight:height. He was the smallest of our three at birth at 4 pounds, 10 ounces, so he's still small, but definitely growing. Perfect!
Jake weighs 39 pounds and is 40 3/4 inches tall. He's at 71% for weight, 54% for height and overall 77% for weight:height.
Julia weighs 20 pounds (up a pound-and-a-half from her sick-baby check a couple weeks ago) and is 28 inches long. She's 72% for weight, 67% for height. We didn't get a ratio on her, but did also get a head circumference, the measurement for which puts her at 66% for that.
I tell ya, I'm in love with these kids.
One thought before I launch into recipes -- details. We had a scare with John Paul last Sunday during which he hid from us and didn't answer when we called -- we were REALLY scared when we finally found him that something terrible had happened. Since then I've made a point to memorize details every morning -- what is everyone wearing is the big one. I hope you don't ever have to have this information ready to give someone, but I'm trying to take a mental picture. Moreso than details that scare has reminded me of the treasure I'm entrusted with.
OK. Recipes. I know I need to get some new pictures up here soon, too. Will work on that.
Yesterday after the doc I did a good bit of cooking -- did some butternut squash with buttermilk and sour cream for Julia (rivals mashed potatoes in goodness, Jess), some tortilla "cigars" for the boys with hidden carrot and squash, and enchiladas and a Waldorf salad for the grownups (boys also like enchiladas).
The recipes, both from
Taste of Home's Healthy Cooking magazine:
Enchiladas1 pound lean ground beef
1 pound extra-lean ground turkey
1 large onion, chopped
1 1/2 cups 2% cottage cheese
1 1/2 cups light sour cream
2 cans chopped green chilies (the 4-oz ones)
1/2 tsp cumin
1/2 tsp ground coriander
Sauce
1 medium onion, chopped
2 8-oz cans tomato sauce
1 cup salsa
1 Tbsp chili powder
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp dried thyme
12 whole wheat tortillas (8 inch)
3/4 cup shredded cheddar cheese
1. In a large skillet, cook the beef, turkey and onion over medium until meat is no longer pink; drain. Stir in cottage cheese, sour cream, chilies, cumin and coriander; set aside.
2. For sauce, in large nonstick skillet coated with cooking spray, saute onion till tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes or until slightly thickened.
3. Place a heaping 1/2 cup meat mixture down center of each tortilla. Roll up and place, seam side down, in two 13x9-inch baking dishes coated with cooking spray. Pour sauce over top.
4. Cover and freeze one dish for up to 3 months. Bake the remaining dish, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with 6 Tbsp. cheddar; bake 5 minutes more or until cheese is melted.
5. To use frozen enchiladas: Thaw in Fridge overnight. Remove from the Fridge 30 mins before baking. Cover and bake as directed.
Blue Cheese Waldorf Salad (I halved this one, as it normally serves 12)
4 large apples, chopped
2 cups green grapes, halved
1 1/3 cups chopped celery
1/2 cup raisins
1 Tbsp lemon juice
2/3 cup fat-free mayo
2/3 cup low fat buttermilk
1/3 cup crumbled blue cheese
1 Tbsp sugar
1/4 cup chopped walnuts
1. In a large bowl, combine the apples, grapes, celery, raisins and lemon juice.
2. In a small bowl, combine the mayo, buttermilk, blue cheese and sugar. Pour over apple mixture and toss to coat. Cover and refrigerate for at least 1 hour.
3. Just before serving, sprinkle with walnuts.
Happy day!