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The fam loves it, so why not, but I am so tired. Ehhhh, it's one of my faves too. I think I will make homemade mash with it.
HIGHLY RECOMMENDED BY MY KIDDOS TO YOURS!
BFP#1 11/12/11 ~ No heartbeat 12/12/11 ~ D&C 12/19/11
BFP#2 3/25/12 ~ Heartbeat 141 4/16/12 ~ No heartbeat 4/25/12 ~ D&C 04/30/12 BFP#3 7/16/12 ~ EDD 3/26/13 ~ It's a BOY ~ DOB 2/26/13
Just finished putting this into the crockpot...cheeey chicken tator tot casserole and some fresh broccoli on the side. New recipe---hopefully it's good!
I want chicken salad with tons of fruit in it.
But I am le tiiiired. Sooo...maybe I can talk the hubstache into some take out tonight, chicken salad tomorrow.
I'm having leftover chicken tortilla soup I made. It's soooo delicious and easy too.
Tortilla Soup with Chicken and Avocados10 servings9 tbsp vege oil (will be divided-see recipe)4 6" corn tortillas, halved, cut crosswise into strips (((This part is if you want to make your own tortilla chips. I skip this step and use store bought. You still need tortillas though!)8 6" corn tortillas, cut into bite-size pieces1 med onion, chopped1/2 cup chopped fresh cilantro6 garlic cloves, minced2 14 1/2 oz cans diced tomatoes in juice8 cups caned low-salt chicken broth1 1/2 tbsp ground cumin1 tbsp chili powder3 bay leaves4 skinless boneless chicken breast halves1/2 tsp cayenne pepper2 1/2 cups grated Monterey Jack cheese or cheddar cheese3 avocados, halved, pitted, peeled, dicedsour creamHeat 3 tbsp oil in large skillet over medium heat. Add tortilla strips; fry until golden, stirring frequently, about 5 minutes. Transfer to paper towels to drain. Season fried tortilla strips with salt.Heat 6 tbsp oil in large saucepan over high heat. Add tortilla pieces, onion, cilantro and garlic; saut? about 3 minutes. Stir in tomatoes with juices; bring mixture to boil. Add broth, cumin, chili powder and bay leaves; return to boil. Reduce heat; add chicken and cayenne. Simmer until chicken is cooked through, about 15 minutes. Using slotted spoon, remove bay leaves and transfer cooked chicken to plate; cool. Shred chicken breasts and return to sour. (can be made up to 8 hours ahead. cool slightly. chill uncovered until cold, then cover; keep chilled)Bring soup to simmer. Ladle into bowls. Top with cheese, avocados, dollop of sour cream and fried tortilla strips.
YOU CAN JUST USE STORE BOUGHT CHIPS!!!
Mmm...those all sound delish!
We're having bacon-wrapped chicken tournedos, probably fettucine with alfredo sauce, and steamed mixed veggies.
Quiche with oven roasted green beans. This quiche is easy because you don't need a crust so it's great for quick meals.