Baby Shower with the girls

Shera at 27 weeks

I single-handed built both the crib and dresser for the baby's room last week...well Sam helped out a little...but mostly it was me.  I basically feel like Shera.  Both pieces of furniture arrived in a box that was only 4-5 inches wide so there was a lot of putting together to do.  They are the same cherry wood color.  I'm not sure why they don't look that way in the photos.  Other than this fabulous furniture and the super sweet bassinet my grandma bought for us, there isn't much going on in the baby's room just yet.  But I do have plans.

And here is the necessary photo of my ever-growing belly.  (27wks)

Spinach Artichoke Dip

 

 

 This was supposed to be our appetizer for dinner, but we ate so much of it, it became our dinner.  It was modified from a cooking light recipe, so it's sorta healthy and super yummy!

Ingredients

• 2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2  cup  fat-free sour cream
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese, divided
• 1/4  teaspoon  black pepper
• 3  garlic cloves, crushed
• 1  (14-ounce) can artichoke hearts, drained and chopped
• 2  (8-ounce) block 1/3-less-fat cream cheese, softened
• 1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1  (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Enchiladas Suisas

Now that the non-stop vomiting is over, I have returned to the kitchen. =)  And my return dish was a big hit. It wasn't really a healthy dish, but it was oh so good!  I boiled the chicken before I began and I think next time I may buy cooked chicken to cut down on the prep time. 

• 2 tablespoons butter
• 2/3 cup chopped Spanish onion
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup chopped green chile peppers
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1 dash ground cumin
• 12 (8 inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mild Cheddar cheese
• 2 cups shredded, cooked chicken breast meat
• 1 cup heavy cream
• 1/4 cup chopped green onion

Directions

1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
2. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
4. Bake uncovered in preheated oven for 20 minutes. Serve immediately with additional salsa on the side.                (modified from recipe on allrecipes.com)