I have a three month old. . .

What did we do
in month number two?
We snuggled and spoiled
the snot out of you.
With our last weeks at home
together all day,
home is where we
preferred to stay.
But Christmas came
so we had to travel to share
your beautiful face
& intense loving stare.
You had your first shots
and were such a big boy.
You added 5 pounds to your birth weight
and 4 more inches of joy!
The months are flying by
as you change every day.
Month three will be a big one
with new change on the way!

Month three, month three,
well, let’s see. . .
What came to be
in month number three?
You started daycare
& Mommy went to work
but only part-time
so she didn’t go berserk!
You’re lifting your head
and smiling much more.
Two things that add
to the joy you brought before.
You’re still growing strong.
eating day and night,
responding to words and songs,
and developing your sight!
This month we’ve loved you
even more than before.
I bet that continues
into month number 4!

Toy Room Project One: Suessical Letters

From last week's before to this week's after:

The unfinished wood letters got some craft paint and a sharpie to make them look like Dr. Suess's famous cat's hat!

Toy Room Inspirations

I'm hoping a Dr. Suess theme will last a while. Maybe even until he's school-aged. I'm really hoping because I know I'll spend countless hours on decorating his toy room (not to mention the money). Some starter projects are pictured here as "befores". Hobby Lobby shopping and cheap Dollar Tree finds are getting me started while I put off actually painting (kind of essential, I know)!

$1 tin "planters" to be revamped with $2 worth of scrapbook paper using the paper cutter and spray glue. The lass schedule was $1 at Dollar Tree and I am not sure what I'm going to use it for yet but it's clearly Suessical!

These letters will be painted white, then have red stripes added, and be finished with a big black permanent marker adding whimsical creases to look like Dr. Suess' hat!

I snagged this crib rail off of an old crib that was being tossed at a local furniture store. I asked the warehouse manager if I could have it and he said sure. He was really curious what I was going to do with it. I told him I wasn't sure but it would be something better than pitching it. Now, I can't wait to use it!

How Suessical are these? They were "Christmas" items at Dollar Tree so I got them half-off for just 50 cents each!                   I grabbed these two to dress up the playroom and a few more for his first birthday party.

Recipes to Share: Freezer-to-Oven Casseroles

These first two are recipes I've made in the past but have yet to do from the freezer. The other I haven't even eaten yet. I can't wait til my next grocery shopping trip and freezer-stocking Sunday afternoon!

Pizza Pasta Casserole
2 lbs ground beef (or sausage if you like)
1 large onion, chopped (optional)

1 can stewed tomatoes (optional)
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni or Canadian bacon

Directions:

Cook spiral pasta noodles according to package instructions.

While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat.

Stir in spaghetti sauce and pasta, once noodles are cooked and drained.

Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly.

Sprinkle each with cheese and top with pepperoni/ Canadian bacon.

Bake at 350 for 20-25 minutes or until heated through.

Freeze It:

Use freezer ready casserole dishes instead. Spray, fill, cool, then cover and freeze. (OR. . . Bake one for tonight & freeze one for another night, right?)

To cook: Thaw casserole in fridge overnight. Then, cover and bake at 350 35-45 minutes or until heated through.

Serve with rolls and cottage cheese to stretch!

*If you don’t have a freezer-ready casserole dish, store in a plastic container that can go in the freezer. You can always thaw it in that, spray a casserole dish and transfer it there before cooking.

Taco Lasagna
2 lbs ground beef

2 packets taco seasoning
1 large onion, chopped (optional)

1 can corn, drained (optional)
2 jars (28 oz each) spaghetti sauce
18 tortilla shells
4 cups (16 oz) taco/ fiesta blend shredded cheese

Directions:

In a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat.

Add taco seasoning and ½ cup water and continue cooking over med-low heat for about 5 minutes.

Stir in spaghetti sauce and corn.

Spray 2 9"x13" baking casseroles with non-stick cooking spray.

Spread a cup of the meat mixture on bottom.

Cover with three tortilla shells, spread on another heaping cup of meat mixture and sprinkle with 2/3 cup of cheese. Repeat twice ending with cheese.

Cover with foil (raised above the cheese).

Bake at 350 for 20-25 minutes or until heated through.

Freeze It:

Use freezer ready casserole dishes instead. Spray, fill, cool, then cover and freeze. (OR. . . Bake one for tonight & freeze one for another night, right?)

To cook: Thaw casserole in fridge overnight. Then, cover and bake at 350 35-45 minutes or until heated through.

Serve with sour cream as condiment. The veggies are in it so another side is up to you. Might I suggest a pan of brownies! J

Baked Goulash
2 lbs ground beef or turkey

1 lb Italian sausage

2 cans tomato soup

2 cans cream of mushroom
1 large onion, chopped (optional)

2 garlic cloves, minced
11/2 lb macaroni noodles
4 cups (16 oz) shredded cheese: pizza blend, mozz, cheddar-you pick

Directions:

In a large skillet over medium heat, brown ground beef, garlic and onion together until ground beef is no longer pink; drain fat.

Add 2 cups shredded cheese.

Stir in soups and water.

Spray 2 9"x13" baking casseroles with non-stick cooking spray.

Fill with equal parts casserole and top each with 1 cup remaining shredded cheese

Cover with foil (raised above the cheese).

Bake at 350 for 20-25 minutes or until heated through.

Freeze It:

Use freezer ready casserole dishes instead. Spray, fill, cool, then cover and freeze. (OR. . . Bake one for tonight & freeze one for another night, right?)

To cook: Thaw casserole in fridge overnight. Then, cover and bake at 350 for 60-75 minutes or until heated through.

No spaghetti sauce in a goulash. . . hmm. . . We shall see!

DIY: Tummy Time Book

Foam Board: $2
2 Sheets scrapbook paper in a bundle pack from Walmart: 30 cents
Color pictures printed and cut out: free
Packaging tape: On hand but we'll say a nickel

So, for just a few bucks, I made a folding book to wrap around Buddy Man for tummy time. And I used artwork from one of my favorite kiddie authors: Eric Carle.

You'll usually see something like this as a "bumper book" but that would require that it's safely made of fabric to be placed in his crib and I'm still not able to sew! Instead, I cut foam board into 8 6x6 squares, laid them out 1/2" apart and placed clear packaging tape on front and back over the gap of each making flexible, foldable creases. Then, I took spray glue and covered each square with the same size of scrapbook paper before gluing on the printed pics. It can be stored easily as it folds like any other accordian style book. It spreads to go nearly all the way around him with colorful and visually-stimulating images.

Now, if he only actually enjoyed tummy time. . .

Recipes to Share: New Year's Resolution: Make-Ahead Mommy

With my hubby's new work schedule sadly inclusive of Sundays (HOPEFULLY to remain just 4 hours in the afternoon so as not to take away our entire family day and joint church attendance), I've taken on a new challenge. Instead of taking the time to laze around and nap with my little guy (which I try to do at least once the rest of the weekend), I'm trying to be a Make-Ahead Mommy! My goal each Sunday is to make at least 4 meals to freeze. Thus far, I've done even more and have hardly used them as I still tend to cook. To be successful, I have to remember to thaw things out in time too! :)

The first week was pastas and casseroles so not a huge challenge BUT I know how old it can get eating a variation of the same food over and over so I wanted to experiment with more meat/ main dishes this week. Here are some recipes I tried. I haven't eaten them yet so no guaruntees. . .

(Sidebar: The best part: my husband actually said to me that he's really touched that I'd take that time to do something for him instead of myself followed by "You're a good mom and a good wife". Oh, how I love him!)

When labeling freezer bags, I name the item and label with cooking instructions and serving suggestions along with date prepared. Example:

Cheddar Bacon Chicken w/ Zingy Ranch.

Thaw, Oil crock pot; Low 6-8.

Serve w/ potatoes.

1/2/12

Cheddar Bacon Chicken w/ Zingy Ranch

2 T olive oil

--3-4 chicken breasts

--12 pieces cooked and crumbled bacon

--1/4 cup teriyaki sauce

--1/2 cup Ranch salad dressing

--1 cup shredded cheddar cheese

Directions:

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around.

Put the chicken in the crock on top of the oil.

In a small bowl, combine the teriyaki sauce and the ranch dressing. Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4.

Bag It:

Chicken on bottom. Then sauce, bacon, cheese. Seal, label and freeze!

Mexican Chicken & Rice

- 3-4 chicken breasts
- 8 oz block of cream cheese (I used fat free)
- Can of Black Beans, drained & rinsed
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the drained and rinsed Black Beans, drained corn & rotel.
Cover & cook in your Crock Pot on low for 6-8 hours.

Chicken can be shredded before serving over rice.

Bag It:

Chicken on bottom. Separate cream cheese block to distribute amongst the chicken breasts. Mix the canned ingredients first and then add to bag. Seal, label and store flat.

Chili Maple Chicken
4 Chicken Breasts
1/2 teaspoon salt
1/2 cup maple syrup
1 tablespoon chili powder

Directions:
Oven: Thaw & place in baking dish and bake at 350°F until the juices run clear (20-30 minutes).
Crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.

Bag It:

Chicken on bottom. All other previously-combined ingredients poured over top. Seal, label and lay flat.

Ranch Pork Chops
4-6 Pork Chops (preferably boneless)
1 packet dry ranch

1 can (10.5 oz) cream of chicken soup

Directions:
Place chops in bottom of crock. Combine ranch with soup and spread over chops. Cook on high for 4 hours or low for 6.

Bag It:

Chops on bottom. All other previously-combined ingredients poured over top. Seal, label and lay flat.

Pineapple Pork Chops
4-6 Pork Chops
¾ cup pineapple preserves

1 can pineapple, undrained (chunk, crushed, or tidbits would all work)

1 tsp ground curry

Directions:
Place chops in bottom of crock. Combine all other ingredients in a small bowl and then spread over chops. Cook on low about 6 hours.

Bag It:

Chops on bottom. All other previously-combined ingredients poured over top. Seal, label and lay flat.

My previous post of Hawaiian Chicken could also easily be frozen before placing in the crock. I plan to do more hunting for ideas using cheaper meat too: ground turkey and ground beef. Those, I typically have as freezer-to-oven recipes instead (pastas and casseroles mostly) so we’ll see! Happy Freezer Cooking!