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Chicken Enchiladas

Posted on January 31, 2015 by annettelharvey

Yesterday was a super busy day. We got up early, headed to my office to put together a new book shelf I recently purchased, then back to my husband’s office so he could finish up some work, lunch with my parents and then a trip to Costco. We left the house around 10:00 a.m. and didn’t get home until after 4:00 p.m. – just in time to throw together some dinner for friends coming at 6:00 p.m. This is one of those great recipes that can come together quickly either last minute or you can put it in a pot and forget it until you’re ready..it’s also one of those that I make without a recipe and the quantities often change every time I make it.. I’ll try and capture it below as best as possible- I hope you enjoy it as much as we do!

Chicken Enchiladas

Ingredients:

1 package tortillas (I like to use the Mission extra soft tortillas)
3-4 chicken breasts (usually 1 chicken breast per person)
2 cup shredded cheese (I like to use mexican blend or cheddar)
half and half
1-2 jars of salsa (depending on size- you need enough to cover all of the chicken)*
1-2 packets of taco seasoning (1 packet for every 2 pieces of chicken)*

Directions:

In a crockpot mix salsa and taco seasoning. Cook on high about 6 hours or low about 4 hours until chicken breaks apart easily with a fork. (*If you missed the window to use the crock pot you can also cook the chicken in a skillet on the stove and then mix in a bowl with red enchilada sauce. 1 can per 2 pieces of chicken then continue with directions below).
About 20 minutes out from your preferred dinner time…
- Preheat oven 350 degrees
- Shred chicken with a fork and mix in bowl with half of shredded cheese.
- Fill each tortillas with chicken/cheese mix and wrap with the fold face down.
- Pour half and half over the top of all enchiladas (this keeps the tortillas soft while baking).
- Sprinkle remaining cheese over enchiladas.
- Bake 10-12 minutes.
ENJOY!

Diaper Rash Remedies

Posted on January 26, 2015 by annettelharvey

For the last couple of weeks our little man had a rough case of diarrhea which caused an even rougher outbreak of diaper rash. We tried Aquaphor, Desitin, Desitin maximum strength and Butt Paste and nothing seemed to be working. I finally resorted to calling in the “moms” for help- one of my Facebook groups of neighborhood mom friends. Here are their recommendations for diaper rash:

Tori: “A&D ointment will start to heal it in a couple of hours!!! The same thing happened to my baby and we ended up changing his formula…..but his bottom was so raw it was bleeding! Also try using a wet paper towel very gently … Sometimes the wipes can make it worse. And warm baths help too! We also put him down for a nap on his tummy and kept his diaper open so it could air dry. The moisture in the diaper doesn’t help the situation either.
Sarah: “We used a concoction of Desitin, LotriminAF, and Neosporin. Equal amounts. Definitely recommend. I prefer the maximum “rapid relief” Desitin, and if that doesn’t work, this is our miracle spread. If diarrhea starts, we try and start aquaphor to prevent a bad rash.
Emily: “Coconut oil is my go-to for just about everything, including diaper rash. It’s antibacterial and anti fungal. It’s also inexpensive and can be used for many more things other than diaper rash treatment.

In the end we ended up trying A&D ointment (specifically for treatment of diaper rash – there is more than one kind) and it finally worked! I also tried letting him “air out” a little after wiping and before applying the ointment. We also did a couple 20 minutes sessions of him laying on a towel and completely airing out. Result = Success!

Chocolate Lasagna

Posted on January 24, 2015 by annettelharvey

Some of my extended family is coming in to town tomorrow to meet our little man for the first time. Special occasions call for special meals and so my mother is making her homemade lasagna and meatballs. (I’ll be sure to get her recipe soon & post it- its legit, straight out of Italy, homemade yumminess). In honor of the occasion I decided to make some chocolate lasagna for dessert to go with the theme. Can’t wait to dive in!

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (about 36)
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 and 1/2 cups semi-sweet chocolate chips

DIRECTIONS

Begin by crushing 36 Oreo cookies. You can use a food processor for this or crush by hand until they are fine crumbs.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 cup Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle chocolate chips evenly over the top.
Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Treats for Toby

Posted on January 23, 2015 by annettelharvey

I’m taking advantage of my day off today and giving our pup some extra loving by making some of his favorite dog treats. I don’t make homemade treats very often (usually once or twice a year for special holidays) but with our little man in the house Toby doesn’t get as much attention as he used to and so its nice to spoil him when we can. So here is a recipe for some homemade dog treats that are Toby approved (and hey its all natural and people ingredients so you can even eat them too!)

Toby’s Treats

Ingredients

2½ cups whole wheat flour
2 eggs
1 cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
¾ teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees
In a stand mixer, mix together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon
Add water as needed to help make the dough workable, but the dough should be dry and stiff.
Roll the dough into a ½-inch-thick roll. Cut into ½-inch pieces (or use the cookie cutter of your choice).
Bake in preheated oven until hard, about 40 minutes.

Original recipe available here.

Getting Started: Homemade Baby Food

Posted on January 22, 2015 by annettelharvey

Last night I posted this picture of my latest creation (steamed and pureed broccoli) for my little man’s breakfast and it prompted a lot of questions about my baby food making process. I’ve found it to be a pretty easy process so far (once I figured out his schedule with both bottles and baby food) and so I haven’t found the need to buy baby food yet which has saved us a ton of money in the long run. Besides, don’t you wonder what they put in those baby food jars which make them last so long? I think I’ll stick to giving our baby pure nutrition and simple ingredients for now. So to get started I usually make and introduce 1-2 new food items a week (depending on how much I have in the freezer and what I have going on that week). Last week was blueberries. This week we are introducing broccoli! Here’s a quick look at everything I use to make baby food:

BAEBA Babycook Pro:

Ok so yes, you can use your Vitamix or a regular blender or food processor however most everything I read about making your own baby food encouraged steaming instead of boiling the food to preserve the nutrients. Baking is also another good option but who has time to preheat and use your oven every night? Also when making small quantities it just seems simpler in my opinion for clean up and for blending to just have one small machine that does it all instead of steaming in a basket and then transferring to a large, oversized Vitamix. It took a little convincing to explain to my husband why I “needed” this but now he is 100% on board and we both love it!

Sage Spoonfuls Cookbook

I don’t know how I would have even started without this gem! This “cookbook” goes through the order of solids (yes, there are certain foods appropriate by age for your baby), how long they need to be steamed, if you need to buy organic or if fresh or frozen is ok. It also talks about the health benefits of each different food as well. I literally use this book for every new food I introduce to our little guy. If you don’t want to buy a book I’ve also heard a ton of great things about the Wholesome Baby Food website. It also lists the age appropriate for each food as well.

Oxo Tot Baby Blocks Storage Containers – 2 oz

For food storage I recommend these Oxo Tot containers. They are freezer and dishwasher safe. I like them better than ice cube trays because I can grab one for daycare and go and not have to defrost or pop out food and move it to different containers. I can literally store and feed from these plastic containers. Perfect.

Munchkin White Hot Safety Spoon

Ok so yes I do realize that you should be able to judge how hot or cold your baby’s food is without a spoon that turns white when it gets too hot.. but why guess… why wonder. These spoons are just another added safety net in protecting my baby and helping make life just a little easier.

Bumkins Waterproof Starter Bib

We introduced waterproof bibs when we started feeding solids instead of using the cute cloth Aden + Anais cloth bibs I use when giving our baby a bottle. These bibs are waterproof and make clean up a breeze. I simply run them under the sink after mealtime and then hang to drive. They require little fuss, which I love, and still have lots of cute patterns.

Culturelle Priobiotics for Kids

About a month after we started solids our little guy had constant boopy diapers (about 6-8 a day) and developed a horrible diaper rash. Our pediatrician recommended giving him a probiotic once/day to help his body process the foods he was eating. This particular probiotic helps to “support a child’s health by fostering the proper balance between good bacteria and the non-beneficial bacteria that resides in the gastorintestinal tract…it alleviates occasional digestive distress while supporting a child’s natural defenses.” This particular type comes in the form of a solid which we mix half of a packet a day in with some of his cold fruit.

Fisher-Price Healthy Care Deluxe Booster.

Last but not least is our high chair. Our kitchen is probably average size but it doesn’t really have a great corner or a lot of extra space for a large or bulky high chair. We have a small, round table with 4 wooden chairs in our kitchen and we decided early on to designate one of these chairs for our little man’s “high chair.” I’ve loved this seat. It’s a great space saver, its plastic (which comes in handy for so many reasons), and its portable. If you have extra guests and need the seat you can just unclick the two straps and voila! no more high chair. We’ve also taken this to the grandparents house and to restaurants. Portable, functional and pretty darn attractive- I’d say that’s a win!

Gluten Free Peanut Butter Chocolate Chip Cookies

Posted on January 21, 2015 by annettelharvey

I know its only Wednesday but its been a long week, ok maybe its been a long month. Regardless tonight was cookie night because after dinner and a glass of wine I wanted a sweet treat to top off the evening. I’m not one to normally eat gluten free but my mother-in-law was raving about these cookies this weekend and I’m always up for trying out a new recipe so I decided I needed to put this one to the taste test.

They are a sweet mixture of chocolate and peanut buttery goodness. For gluten free and gluten full eaters – indulge and enjoy! 🙂

Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients

1 cup peanut butter (I use crunchy)
1/2 cup sugar
1/3 cup light brown sugar (I’ve also used dark brown and they are still just as good)
1/2 tsp baking soda
1 egg
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together and then scoop onto baking sheet. Bake 10 minutes and then let cool for 5minutes. Enjoy!

Original recipe from cookingclassy.com

Roasted Red Pepper & Goat Cheese Alfredo

Posted on January 18, 2015 by annettelharvey

Sunday nights almost always mean I’m in the mood to cook a homemade meal. But after working all morning and taking a long walk at the park with my family this afternoon it also means I usually want to make something fast yet tasty. This is one of my go-to dishes that doesn’t require a lot of ingredients that we don’t normally already have. Add a side salad or veggie and you have a tasty dish without the hassle of being homemade. Also as a side note, the goat cheese flavor isn’t over powering and is good for even your pickiest eater.

Ingredients:

1 jar roasted red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
1 cup shredded parmesan cheese
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

Directions:

Begin boiling water and cook linguine about 10 minutes.
In the mean time, sauté onions and garlic in olive oil 7 minutes or until tender.
Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Chop bell peppers into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat.
Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta.
Top with more parmesan cheese, and parsley, if desired and serve immediately.

Yield: 3 large servings

The Language of Flowers

Posted on January 17, 2015 by annettelharvey

“Who is Vanessa Diffenbaugh?” my husband would ask me with a huge grin on his face. “Huh? I have no idea.” Thinking he was asking me about his latest Facebook friend request. “She’s the author of the book you’re supposed to be reading, the book that is supposed to be ‘Instantly entrancing.'” Oh right. That Vanessa Diffenbaugh. One of my book club books, the Language of Flowers sat out on our coffee table for almost a month begging to be read yet I constantly found myself passing it up for some other interest or pressing demand. Finally I picked up this book about a week ago (just in time for my book club meeting only a couple days away) and honestly I couldn’t put it down. I’m not often drawn to anything having to do with flowers, but the interweaving of the Victorian language of flowers used to convey romantic expressions, and the story of Victoria, a young girl emancipated from the foster care system with a gift for helping others, proved to be a story I could not put down. In the end Victoria finds that while she not only helps her customers with the flowers she chooses for them, she finds herself confronting her past with the opportunity for a second chance at happiness.

Who is Vanessa Diffenbaugh? A gifted and talented author who instantly captured this non-flower loving reader through tears, tragedy, hope, family, romance, redemption and the Language of Flowers.

Convertible Car Seats

Posted on January 16, 2015 by annettelharvey

Our little man turned 8 months yesterday and is at about 8 lb 8oz. While we still have time for him to continue to use his infant carseat, we’ve begun the process of researching convertible car seats. And when it comes to buying any large baby products I often refer back to one of my favorite “new parent books” Baby Bargains.

Since our copy was a hand me down from a friend and is outdated by a couple years I’m thankful for the Baby Bargains blog and website. Here is what they say is everything you need to know about convertible carseats.

4 Hour Feeding Schedule with Solids

Posted on January 15, 2015 by annettelharvey

Around 22 weeks our little man began a 4 hour feeding schedule which was great for me while I was breastfeeding and great for daycare (less bottles to pack). Now at 35 weeks we’ve adapted our 4 hour bottle schedule to also include solids. I had the hardest time trying to find the perfect time to feed our little man solids so that he would actually be hungry enough for them but not exhausted and ready for a nap. So of course there is no perfect time for everyone but there is the time that works best for you and your baby. Since your little one is still getting their nutrition from their milk/formula you don’t want to decrease their bottles but you still need to find a time when they are ready to eat and not ready to sleep. For our little guy an hour after starting his bottle is best when trying to get him to eat solids. Not right before, during or after his bottle (we tried all of that!), not right before nap time (again a big failure), but 1 hr after he starts his bottle which is right in the middle of his current 2 hour wake time. He didn’t eat much at first but he’s slowly eating more and more and those solid meals are become more of a norm and less of an optional part of our day.

4 Hour Schedule (with solids) – At Home / Weekends

7:00 Wake him up and Eat – 7 oz bottle
8:00 – baby food (usually 1 fruit and 1 veggie)
9:00-11:00 nap
11:00 Eat – 7 oz bottle
12:00 baby food (usually 1 fruit cold with probiotic)
3:00 Eat – 7 oz bottle
4:00 – baby food (usually 1 fruit and 1 veggie)
4:30-5:30/6:00 – nap
6:45 Bath, Bottle, Bed by 7:15 – 8 oz bottle

4 Hour Schedule (with solids) – At Work & Daycare / Weekdays

7:00 Wake him up and Eat – 7 oz bottle
7:45 – leave for work/daycare (nap in car)
9:00 – baby food at daycare (1 fruit OR veggie)
9:30-11:00 nap
11:00 Eat – 7 oz bottle
12:00 baby food (1 fruit cold with probiotic)
3:00 Eat – 7 oz bottle
4:30 – pick up from daycare
4:45-5:15 – nap in the car on the way home
5:15 – baby food at home – usually a fruit and a veggie
6:45 Bath, Bottle, Bed by 7:15 – 8 oz bottle

*Our little guy is still not a huge solids eater. At 8 months he is eating about 2 oz total of baby food at each meal.