...Soccer camp starts tomorrow for Gerard and he is so excited. He wants to wear his shin guards all the time and tells me he wants to be goalie. I've tried explaining to him that they're probably not going to be playing actual games just yet, but he doesn't seem to care. He wants to be goalie.
...The other night Gerard told us he didn't want to go to sleep. Do you know why? Because he decided he wanted to be nocturnal. Nocturnal!? I taught 7th graders who couldn't remember what it meant to be nocturnal. I know I'm biased, but my son is a genius!
...Morgan is laughing and smiling so much now. It's so cute and just melts our hearts! Even Gerard just giggles any time Morgan smiles at him.
...Morgan is still not sleeping through the night. Some nights she wakes up once, some nights it's twice. I can't wait until this phase is over.
...Lynn, Mary K and Gail are coming to visit tomorrow! I hope Big Gerard can put up with all the girl talk and gossip while they're here! I'm so excited!!!!
...I've been sticking to my resolution to try to make new recipes each week. Darci gave me a delicious and relatively healty recipe for fettucine alfredo. Turns out it was from an old Cooking Light. Here it is:
Fettuccine Alfredo
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
CALORIES 399 (30% from fat); FAT 13.5g (sat 8g,mono 3.4g,poly 1.1g); PROTEIN 21.3g; CHOLESTEROL 34mg; CALCIUM 451mg; SODIUM 822mg; FIBER 2g; IRON 2.1mg; CARBOHYDRATE 48.9g
Cooking Light, JANUARY 2007
...I've made a few other new recipes that were worth posting. Both from Cooking Light:
Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette
Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound) (I used rotisserie chicken)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens
Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.
Yield: 6 servings (serving size: 2 stuffed pita halves)
CALORIES 342 (24% from fat); FAT 9.1g (sat 2.8g,mono 4.2g,poly 1.3g); PROTEIN 26.4g; CHOLESTEROL 56mg; CALCIUM 162mg; SODIUM 397mg; FIBER 2.4g; IRON 2.7mg; CARBOHYDRATE 37.3g
Cooking Light, JULY 2007
Seared Scallops with Lemon Orzo
Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine.
Cooking spray
1/2 cup prechopped onion
1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
Yield: 4 servings (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)
CALORIES 480 (10% from fat); FAT 5.1g (sat 1.7g,mono 1.9g,poly 0.7g); PROTEIN 60.9g; CHOLESTEROL 122mg; CALCIUM 95mg; SODIUM 875mg; FIBER 2.2g; IRON 1.1mg; CARBOHYDRATE 45.5g
Cooking Light, JULY 2007
...We still go to the park on Tuesdays with friends from preschool. Here are a few pictures from last week:
...and a cute one from yesterday at home:
2 comments:
"cute" is an understatement for that last picture. You could win awards!
Plus it helps that they're gorgeous kids ;)
That picture is definitely going to be added to my list for framing!
When the first 2 pictures came up, I honestly thought you had accidently put in 2 old pictures of Gerard when he was little. Wow. BTW all the pics are great.
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