28 weeks

Mar 30, 2012

Wow, this week flew by! The weather has been crazy this week. Yesterday we went from freezing rain to snow to rain, and today they are calling for thunderstorms!

I am definitely getting a bit large and can constantly feeling little bean move around in there! We have quiet days every once and awhile but mostly baby moves around all day. I get such a kick out of laying on the couch watching my belly ripple! It's amazing knowing that I am creating a life inside of me!

I had a thought today about Daniel and I;

our 1st year together - we started dating, and both made huge career moves
2nd year - we bought our house and I moved to his home town
3rd year - we got engaged
4th year - we got married
and 5th year - we will bring a new life into the world!

I mentioned this to Daniel and he said hopefully in our 6th year we don't have twins! We keep raising the bar! lol.. funny..

28 weeks 

What I weigh: 160 (up 22lbs)
What I'm eating: Banana Chocolate Chip Muffins, and Ice Cream
How I'm Feeling: I'm sooo hungry! I feel like I'm eating constantly!

Chinese Take-out Lemon Chicken

Mar 29, 2012

I made this for supper tonight and it was AAAH-mazing! I didn't have snow peas so I used 2 bell peppers. I've started adding all my recipes into Spark to get the nutritional information. Hopefully its close to right.

Chinese Take-out Lemon Chicken

by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: stir-fry entree chicken

Ingredients (4 servings (1cup))
  • 1 tbsp oil
  • 2 cups snow peas
  • 4 chicken breasts cut into cubes
  • 1 red pepper cut into strips
Lemon Sauce
  • 1 pkg lemon jello
  • 1 tbsp cornstarch
  • 1/2 cup chicken broth
  • 2 tbsp zesty italian salad dressing
  • 2 cloves garlic
  • 1 tsp red pepper flakes
  • salt and pepper to taste
Cook chicken in oil in a wok on medium heat until no longer pink.
Add snow peas and peppers, cook and stir for 2 minutes.
Add lemon mixture and cook over medium heat until sauce is thickened.
Serve with hot rice or noodles.
333.9 calories, 6.7g fat, 10g carbohydrate, 1.5g fiber, 56.5g protein
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Banana Chocolate Chip Muffins

Mar 28, 2012

These little buggers are deadly! I have eaten 3 a day since I made them.. They taste just like banana bread when you add a little bit of butter to them! Definitely making lots of these guys to freeze!
Banana Chocolate Chip Muffins

by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 35 minutes
Keywords: bake snack dessert banana

Ingredients (12 muffins)
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tbsp milk
  • 1 tsp vanilla
  • 1 1/2 cups mashed banana
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups flour
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts
Preheat oven to 350.
Cream together the sugar and butter. Add in egg and milk.
Mix the baking soda in with the mashed banana and add to wet mixture.
Sift in the flour and baking powder. Add in vanilla and mix well.
Stir in chocolate chips and nuts. Put in greased muffin tin and bake for 35-40 mins at 350.
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Cheeseburger Chowder

Mar 26, 2012

I had a really relaxing weekend this past weekend. I got a little bit more cooking done for when baby comes. I made my all-time favorite chowder, Cheeseburger Chowder! I was surprised it made 6 servings too!

So far I have in my freezer:
6 servings cheeseburger chowder
5 servings beef noodle soup
1 week supply of cinnamon buns

Only 2 months and 3 weeks left of work! That's only 12 more weekends that I have to stock up my freezer! And I know for sure I won't be around for all those weekends, but my plan is to make one freezer meal a weekend and bake one thing. I don't want to have an overflow of food, or play myself out. And its also super easy to make extra some nights and freeze leftovers.

I would like to get at least two more weeks worth of soups (lemon rice with meatballs and chicken noodle I'm thinking) and a couple different kinds of muffins (blueberry, and banana choc chip and bran), quiche, cookies and a couple casseroles.

I'm really looking forward to a slow week ahead. The weather is supposed to be really nice by the weekend and we are possibly thinking of going to the big city to do some baby shopping! How exciting!

Cheeseburger Chowder

by Renee Pihowich
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: soup/stew ground beef

Ingredients (6 servings (1.5 cups))
  • 1/2 lb ground beef
  • 3 celery stalks, chopped
  • 4 carrots, chopped
  • 3 potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 3 tbsp cheese whiz
  • 2 cups milk
  • 2 tbsp chicken bouillon
  • 2 tbsp flour
Brown beef in a soup pot, when cooked through add vegetables and fill with enough water to just cover everything.
Add chicken bouillon and salt and pepper.
Bring to a boil and cover. Continue to boil until vegetables are tender.
Add cheese whiz and milk.
Mix the flour with a little bit of water and use that to thicken the soup.
Add salt and pepper to taste.
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27 Weeks

Mar 23, 2012

I've had a long rough week and I'm so glad its finally over. We had received news our company had bought out part of another company and will be taking it over this year. Thats super exciting news and even though I'm going on mat leave in June when I come back everything should be transitioned over. So I will miss it all which could be a good thing or bad thing.. Also, yesterday we received news that one of our coworkers took his own life. It really bothers me when people choose to deal with their problems that way and I had seen him that day and he seemed perfectly fine.. of course you always look back and think oh man I wish I never said that to him.. oh well..

I haven't had more than 5 hours sleep all week, and last night I only had about 3. I have a horrible migraine and have been sick to my stomach all day so far. If I can make it through the day today without being sick or falling asleep its going to be a miracle!

We have a storm warning out today for 10-15 cm of snow and about 3-6 hours of freezing rain.. lovely. It is going to be a good weekend to cuddle on the couch, catch up on sleep and relax! Maybe I will get some work done on my baby quilt!

27 weeks

What I weigh: 159.2 (up 21.2 lbs)
What I'm eating: Hummus and Pretzels!
How I'm Feeling: Still not sleeping much more than 3-5 hours a night.. booo!

French Style Asparagus

I love asparagus. I love how fresh it tastes, and when you cook it just perfectly it is absolutely amazing. It's not something I've always liked, more so just recently.

French Style Asparagus

by Renee Pihowich
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: saute side asparagus

Ingredients (serves 4)
  • 3 tbsp olive oil
  • 5 garlic cloves
  • 12 medium sliced mushrooms
  • 1/2 cups sliced almonds (or other nuts - I used sunflower seeds)
  • 1/2 to 1 lb fresh asparagus
  • soya sauce to taste
  • coarse sea salt
  • pepper
Heat oil over medium heat. Saute garlic.
Add mushrooms and saute until cooked (about 5 minutes).
Add almonds and cook for another couple minutes.
Add asparagus and a splash of soya sauce. Stir frequently until cooked.
Add salt and pepper to taste.
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Happy First Day of Spring!

Mar 20, 2012

Well its official, today is the first day of spring, even if this is what we woke up to.

In the words of my good friend Mel, "seriously?"

Last night I was home alone, and I had bought a bunch of asparagus on Sunday when I went grocery shopping. Yes I usually spend my Sundays at the grocery store. I took the elastic bands off and covered the ends in a damp paper towel and tightly wrapped them in a bag. Hopefully this makes them stay fresher longer. I have a hard time keeping asparagus fresh in my fridge. I almost always make quiche with asparagus when I have asparagus. In the whole "getting ready for baby" thing I got going on, I wanted to try making our impossible quiche recipe freezable. I don't think I will make this recipe to freeze, it didn't really turn out fluffy like I expected. So I am still searching for the perfect recipe for freezable quiche. Which kinda excites me, because I love quiche!

Impossible Quiche

by Renee Pihowich
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Keywords: bake breakfast

Ingredients (12 muffins or one 9x9 inch pa)
  • 1 1/2 cups milk
  • 3 eggs
  • 1/2 cup bisquick
  • 1/8 cup melted butter
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped bacon
  • 1/2 cup onions
  • 1/2 cup asparagus
  • (you can substitute anything for the veggies and bacon, as long as you equal roughly 2 cups)
  • 1 cup grated cheese
In a large bowl, mix together the milk, eggs and bisquick. Stir in the melted butter. Make sure everything is mixed up well and there are no lumps.
Fold in the remaining ingredients. Feel free to add in salt and pepper or garlic at this step.
Measure out 1/4 cup scoops and pour into greased muffin tins or aluminum muffin cups. Or pour the whole thing into a 9x9 inch pan. (Its really up to you. I put them in aluminum muffin cups and plan on freezing them. They come out easy and I don't have to fight with them in the muffin pan.)
Bake at 350 for 35-40 minutes.
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Dreary Days

Mar 19, 2012

Sleepy friday
This is pretty much how we spent all weekend. I wasn't feeling good Friday, I think it might have been something I ate, and didn't sleep much at all Thursday night. Kato and I stayed in bed most of the day Friday. I considered working on my baby rag quilt but decided it was best to rest and actually slept from 11am to 4pm. Daniel came home later Friday night after preparing a friend's house for a bacholer party this weekend.

He left Saturday morning, and I decided since I wasn't feeling good I didn't want to be alone, and went over to my in-laws cabin to spend the weekend with them. We went for a 4 hour quad ride on Saturday, stopped halfway through for a hot dog and chips and dip. Yum! My Mother-in-law wanted to make sure I was comfortable and safe the whole way.. she was a bit concerned.

All the fresh air put me pretty much straight to sleep Saturday night, and I slept hard until about 6am. Laid in bed reading until about 8. It was such a relaxing day at the lake..

The weather has been very dreary and cold lately. I don't know why every year we are surprised by the final snowstorm, but it caught us all off guard again this year. We are expected to get around 8 inches of snow tonight and tomorrow. I'm pretty sure it will melt on contact but still. This is my view today out my window at work.. not pretty! The rain is freezing to the window..

Rain ice 

I am so glad I turned the fireplace on at lunch time, I am so excited to know that I'm going home to a nice warm house, even if Daniel is gone again for a couple days..

26 weeks

Mar 17, 2012

Happy St. Patrick's Day!


What I weigh: 157.5 (up a total of 19.5lbs)
What I'm eating: Cereal and coffee (only one cup a day though)
How I'm Feeling: Still having sleepless nights, mostly due to sore hips! Ouch!

25 weeks

Mar 9, 2012

Wiggle, wiggle, wiggle, yah! Thats what the baby must be dancing to lately! I've been feeling lots and lots of movements and wiggles and pressure here and there. The kicks are starting to get awfully close to my ribs which is making me a bit nervous. I hear they are painful! I've been trying to video tape the kicks now that you can see them on the outside, but baby must know everytime I bring out the camera because he/she stops.

I had my glucose blood test this week, and that orange flat pop drink and I did not get along. YUCK! I'm not a fan of orange pop to begin with and flat pop is gross too.. Hopefully get my results back next wednesday when I have my doctor appointment, and hoping everything comes back good!

We are heading into the city tonight to watch us some curling this weekend. Daniel ordered our crib and changetable so we shouldn't have too much baby shopping to do. I'm kind of an organization freak and want to be prepared for this baby to come, have everythign ready and in place and washed!

Well thats it for updates this week..

What I weigh: 156 (up a total of 18lbs)
What I'm eating: Oranges.. which is probably good with all the colds going around!
How I'm Feeling: Sleepless nights suck! Otherwise I'm feeling great, and acne has definitely been clearing up!

Creamy Chicken Pockets

Mar 8, 2012

I wanted something new for supper tonight, and still going with the whole "preparing for baby" theme. These were super yummy! I put buffalo sauce in Daniel's and added chopped up asparagus.

Creamy Chicken Pockets
makes 4 servings

  • 2 tbsp olive oil
  • 2 small chicken breasts, diced
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon butter, softened
  • 3 ounces cream cheese, softened
  • 1/4 teaspoon seasoned salt
  • 2 tablespoons milk
  • 1 package refrigerated crescent rolls (4/can)
  • 1 tablespoon butter, melted
  • 1/4 cup Italian seasoned bread crumbs, optional
Preheat oven to 375˚F.
Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
Separate the crescent roll dough into the four triangles. Evenly spread the chicken mixture into the four triangles. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
Bake for 11 – 13 minutes, or until golden brown.
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Breakfast Cookies

Mar 7, 2012

I've started looking for recipes to make ahead of time for when baby comes. These cookies are perfect for a quick snack and I found one very filling. The only problem is the recipe only makes 9 cookies.. might need to up that a bit!

Breakfast Cookies
makes 9

  • 1 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp butter, at room temperature
  • 3/4 cup brown sugar
  • 2 1/2 tbsp liquid honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup whole almonds
  • 1/3 cup sunflower seeds
  • 2 tbsp flax seeds
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
Preheat your over to 350F. Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together both flours, oats, cinnamon, baking soda, baking powder and salt until evenly blended; set aside.
In a large bowl, beat together butter, sugar and honey until smooth and creamy using an electric hand mixer on high speed. Beat in egg and vanilla until smooth. Add flour mixture and beat on medium low speed until just blended.
Gently fold in almonds, sunflower seeds, flax seeds raisins and cranberries.
Use a 1.5 ounce ice cream scoop to drop mounds of dough into the prepared baking sheets, spacing them 3 inches apart. Flatten tops of cookie using the bottom of a glass and bake until lightly golden. About 10 minutes. Transfer cookies to a wire rack to cool completely. These stay soft and chewy for days in an air tight container!
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Cinnamon Bun Cake

Mar 4, 2012

Every now and then I get a craving for cinnamon buns, and lets face it, they take forever to make! You have to make the dough, let it rise, punch it down, roll it out, sprinkle, roll, cut, let rise and bake.. This cake took me a total of maybe 30 mins to put together and another 30 minutes to bake. It's almost as good if not better than cinnamon buns especially when served warm!

Cinnamon Bun Cake
(makes a 9x13" pan)

    For Batter
    • 3 cups flour
    • 1/4 tsp salt
    • 1 cup sugar
    • 4 tsp baking powder
    • 1 1/2 cup milk
    • 2 eggs
    • 2 tsp vanilla
    • 4 T butter, melted
    For Filling
    • 2 sticks (1 cup) butter, softened
    • 1 cup brown sugar
    • 2 T flour
    • 1 T cinnamon
    • 2/3 cups nuts (optional)
    For Glaze
    • 2 cups powdered sugar
    • 5 T milk
    • 1 tsp vanilla
    With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 tbsp melted butter.
    Pour batter into a greased 9x13" baking pan.
    In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.
    Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
    Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
    Serve warm!
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    Week 24

    Mar 2, 2012

    What I weigh: 156 (up a total of 18lbs)
    What I'm eating: Seafood.. too bad I can't have any :(
    How I'm Feeling: Well after a week in Vegas I feel amazing! Even though we were up late and woke up early it didn't seem to bother me too much.

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