Artichoke and Bacon Pasta

Hey, Blogging Friends!

I hope you all had a wonderful Valentine's Day filled with lots of love and gratitude. I certainly enjoyed mine with little Eli and my Prince Charming. I know some people come down hard on Valentine's Day for being a "greeting card invented" holiday, but I lean towards the school of thought that since life can get so busy, it is nice to have a day set aside to remember to express your love to the people you care about. It is also a day that provides many reminders of all the blessings God has given out of His love for us, mainly the gift of His only Son, Jesus, to bring us back to Him. Greater love hath no man than this, that He lay down His life for His friends. 

I am a stay at home for Valentine's kind of girl. I would rather picnic in the den than go to a crowded restaurant. Prince Charming knows this. He surprised me with a homemade dinner when I came home from work. He had made me the same meal he made for me on our honeymoon when we got snowed into our cabin in Lake Tahoe. We dined on French onion soup, grilled steaks, and sweet potato oven fries. He served this delicious dinner on our wedding china. He still amazes me with his thoughtfulness and romance, and it was a perfect evening.

Eli has had a couple of late nights because of tummy aches, so we have spent much of our weekend time resting. This equaled no time to go to the grocery store. I decided to try to pull dinner together with what we had on hand, and I was pretty pumped with how it turned out. I had in mind making spinach and artichoke pasta, but we didn't have the ingredients on hand for that. Instead, I came up with this artichoke and bacon pasta dish, and it is pretty phenomenal. It was quick and easy with little clean up. The sauce is creamy and cheesy, and the artichokes were perfectly balanced with the salty bacon bits. Although there was no substantial meat in the pasta, the bite of the artichoke gave a meaty texture. You could easily adapt this recipe to be vegetarian by leaving out the bacon and maybe adding in some spinach. It would still be a very satisfying, tasty meal. Next time I make it, I will try a squeeze of lemon juice with a bit of zest, and I think it would be really good with a short pasta, like penne or bow tie. Give this recipe a try this week and let me know what you think!

 

Artichoke and Bacon Pasta in Cheesy Sauce

2 T butter

2 T olive oil

1 box frozen artichokes, thawed

1/2 t crushed red pepper flakes (or to your heat tolerance)

1 t garlic powder

1 t onion powder

2 T all purpose flour

3/4 C half and half

3/4 C low-sodium chicken stock

2 T cream cheese

2 T sour cream

1/2 C grated Parmesan cheese 

1/2 C grated Gouda cheese

1/2 t Cajun seasoning 

1/2 C real bacon bits

1 box pasta of choice (I had spaghetti on hand)

1) Bring a pot of salted water to a boil on the stovetop. This is for cooking the spaghetti (or whatever pasta you have). Add the pasta to cook while you bring the sauce together.

2) In a large skillet, heat the olive oil and butter over medium-high heat. Toss in the thawed artichokes and saute them with the crushed red pepper flakes for several minutes. The chokes probably won't take on much color since they were frozen and thawed, but you will be able to tell when they are taking on flavor when they start to color slightly.

3) Sprinkle the artichokes with the garlic powder and onion powder and cook another minute. Sprinkle on the flour and saute until the flour is completely dissolved into the cooking fat and artichokes. This should take one-two minutes.

4) Pour in the half and half and chicken stock. Stir to combine well and let it come up to a low boil. Simmer it until it thickens slightly. Then add the cream cheese and sour cream and let it continue to simmer until it thickens slightly again.

5) When the saucy mixture coats the back of your spoon thinly, add in the shredded cheeses and cajun seasoning. Stir until cheese melts. The cheese should thicken the sauce further so that it looks like an alfredo sauce consistency. If it seems too thick, add a bit more stock. If it is too thin, let it simmer gently until it reduces further. You want it to coat the pasta but not be glue! (Glue is only appetizing to kindergarteners...not that I know from experience because I don't...really...I have only seen it in movies...but I digress!)

6) When the sauce is the right consistency, add in the real bacon bits. (This is the point where next time I will add in the juice of a lemon and its zest.) Put your cooked pasta into the sauce and toss it all together. I like to cook my pasta until just before it is perfectly al dente and then I let it finish cooking in the sauce. It is a trick I picked up from watching Lydia's Italy in America on Create TV. Grazie, Lydia!

 

Serve the pasta in a bowl topped with more parmesean cheese and maybe some fresh chopped parsley, a caesar salad, and a side of crusty French bread, and I would say this is one delectable dinner! Enjoy, my beautiful friends, and come back soon, ya hear?

 

In Christ Alone,

Brittney

Read More

Gestational Diabetes Menu - Week 5

Dun-dun-dun-dun!! (That is the sound of a trumpet introducing royalty...so sing it in your head as such...) Here is my week 5 menu for my gestational diabetes control. I should really be working on getting even more complex carbs in my diet, but honestly, with the baby's due date so quickly approaching and so much to do to prepare, I haven't had time to grocery shop as I ought. I am finding that working full time and preparing for a first child is very difficult...I don't know how single women do this on their own. I am so blessed that Prince Charming is so helpful and selfless and generous.

Without further ado...here is my menu from Week 5 dealing with Gestational Diabetes. Again: I AM NO DOCTOR OR NUTRITIONIST. THIS IS WHAT WORKS FOR ME, BUT NEVER DO ANYTHING WITHOUT TALKING TO YOUR DOCTOR FIRST.

 

Week 5 Gestational Diabetes Menu

 

Day 1 (Another day of double showers...forgive the randomness of food)

Breakfast (18 carbs)- Peanut Butter Chocolate Chip Chewy Granola Bar

Mid-morning Snack, Lunch, Afternoon-Snack (37 carbs)- avocado chicken salad, artichoke bars, ham and swiss on a Hawaiian roll, raw vegetables with spinach dip

Dinner, Before-bed Snack (40 carbs)- raw veggies and spinach dip, pulled pork, chicken tender with breading removed, hummus and veggies

 

Day 2

Breakfast (18 carbs)- Fiber One 90 Calorie Cinnamon Coffee Cake

Mid-morning Snack- none today

Lunch (58 carbs)- Snow Crab Roll Sushi

Afternoon Snack- none today due to late, large, higher carb lunch

Dinner (44 carbs)- Homemade turkey meatloaf, 3 Tbsp hashbrown casserole, tossed salad, 3 Tbsp baked beans

Before-bed Snack- none tonight due to a late, higher carb dinner

 

Day 3

Breakfast (13 carbs)- avocado chicken salad, ham and cheese, and Dannon Light & Fit Strawberry Greek yogurt 

Mid-morning Snack- skipped today due to later breakfast

Lunch (25 carbs)- turkey meatloaf with tossed salad and ranch

Afternoon Snack (9 carbs)- BlueBell No Sugar Added Mooo Bar

Dinner (18 carbs)- Ruth's Chris Crabtini, Petite Filet with Shrimp, and creamed spinach

Before-bed Snack (7 carbs)- Planter's deluxe mixed nuts

 

Day 4

Breakfast (18 carbs)- Fiber One 90 Calorie Cinnamon Coffee Cake

Mid-morning Snack (20 carbs)- Dannon Light & Fit Vanilla Yogurt with Planter's Deluxe Mixed Nuts

Lunch (34 carbs)- Tuna Salad Sandwich Ready Starkist pack, 1 wedge of Laughing Cow white cheddar cheese, Special K multi-grain crackers, and one Dove dark chocolate square

Afternoon Snack (9 carbs)- Blue Bell No Sugar Added Mooo Bar

Dinner (31 carbs)- low-carb broccoli cheese soup, Frigo string cheese, and 1/2 C of mixed fruit cocktail

Before-bed Snack (14 carbs)- Nature Valley Peanut Butter and Dark Chocolate Protein Bar

 

Day 5

Breakfast (16 carbs) - Dannon Light and Fit Blueberry Greek Yogurt with mixed nuts

Mid-morning Snack (14 carbs) - Nature Valley Peanut Butter Dark Chocolate Protein Chewy Bar

Lunch (24 carbs) - Flat-Out Hungry Girl Fold-It Flatbread with 3 Packet Pot Roast and a 2% string cheese

Afternoon Snack (18 carbs) - Disney Foodle with apples, cheddar cheese, and grapes

Dinner (40 carbs) - Healthy Choice Crustless Chicken Pot Pie Steamer

Before-bed Snack (17 carbs) - Swiss Miss diet hot cocoa topped with some Cool Whip with a 2% string cheese and a Nature Valley Granola Thin Crispy Square with dark chocolate

 

Day 6

Breakfast (25 carbs)- Kellogg's Special K Flatbread Breakfast Sandwich with an Atkins chocolate shake

Mid-morning Snack (18 carbs) - 1 small apple with JIF whipped peanut butter

Lunch (40 carbs) - Izzo's Illegal Burrito Illegal Salad with steak and black beans (no rice)

Afternoon Snack- skipped due to late/higher carb lunch

Dinner (24 carbs) - Buffalo Wild Wings traditional wings and parmesan garlic wings with ranch dressing and a Fiber One brownie chocolate chip cookie

Before-bed Snack (6 carbs) - Swiss Miss diet hot cocoa with cool whip

 

Day 7

Breakfast (20 carbs)- Kellogg's Special K Flatbread Breakfast Sandwich

Mid-morning Snack (5 carbs) - Atkins Chocolate Shake

Lunch (30 carbs) - snow crab salad with raw cucumber and steamed edamame from a Japanese sushi house

Afternoon Snack- none today; was so full from lunch

Dinner (41 carbs) - Greek platter: chicken shwarma meat with half a whole wheat pita, baba ganoush, small Greek side salad, and tzatziki sauce

Before-bed Snack - none due to large, later dinner

Read More

Gestational Diabetes Menu - Week 3 and 4

Here we go: week 3 and 4 of my Gestational Diabetes diet. I hope these are useful to some mommy's out there dealing with the same thing, but please keep in mind I AM NOT A DOCTOR OR NUTRITIONIST, SO PLEASE CHECK WITH YOUR PRACTITIONER BEFORE FOLLOWING THIS OR ANY DIET. This is just what has worked for me based on the guidelines of the ADA that my doctor told me to follow. As a side note, my doctor has said that I haven't gained any weight since September, so this diet must be doing some good stuff on my side as well as helping my and baby's sugar levels stay even.

Week 3 Gestational Diabetes Daily Menu

 

Day 1 (This was the day of my Beatles Baby Shower, so food is slightly different)

Breakfast (21 carbs)- 1 slice of Ezekiel low-sodium bread with 2 Tbsp JIF whipped peanut butter

Mid-morning Snack, Lunch, and Afternoon Snack (30 carbs) - (I ate this food spread out over the 11-3 baby shower I had to keep my blood sugar stable) Chik-fil-a chicken salad, one chicken tender (with breading removed), 1/4 cup of whole grain chicken alfredo pasta, one cup of spinach salad, 2 Tbsp each of spinach and artichoke dip and baked crab dip

Dinner (47 carbs)- smoked sausage and ribs, 1 small baked sweet potato with butter, salt, and cinnamon, small ear of corn on the cob, and 2/3 cup of strawberry spinach salad with low carb dressing

Before-bed Snack- I ate dinner late, so I didn't eat a snack this night

 

Day 2 (We had to go to Mississippi suddenly for a funeral for a family member of mine. I mentioned in a post before- this was a crazy weekend)

Breakfast (27 carbs)- 1 slice of Ezekiel low-sodium bread with 2 Tbsp JIF whipped peanut butter and 1 Tbsp of Smuckers low sugar strawberry jelly

Mid-morning Snack-

Lunch (24 carbs) - Wendy's BLT Cobb Salad with grilled chicken, no blue cheese, and Marzetti Light Ranch Dressing with a 4-piece order of spicy chicken nuggets

Afternoon Snack (9 carbs) - 1 pkg of Frito Lay Munchies Flaming Hot Peanuts

Dinner (31 carbs)- Dickey's chopped beef brisket with pork ribs, coleslaw, and two Tbsp macaroni and cheese with several onion tanglers

Before-bed Snack (5 carbs)- 1 square of Dove dark chocolate

 

Day 3

Breakfast (8 carbs)- 2 scrambled eggs, 4 slices of bacon, and 1 container of Dannon Light & Fit Greek Yogurt with Strawberry

Mid-morning Snack- none today- we had the funeral, so lunch and mid-morning snack merged

Lunch (27 carbs)- spiral cut ham (no glaze), 1 fried chicken leg (skin removed), 1/3 c of black eyed peas, 1/2 c of green beans, 1 Tbsp bread pudding

Afternoon Snack (20 carbs) - 1 Krystal hambuger

Dinner (12 carbs)- 1 hamburger (no bun) with lettuce, tomato, mayo, mustard, pickle, and jalapenos with one fried cheese stick (ends removed) and several fried dill pickles

Before-bed Snack- dinner was so late, I didn't have a snack today

 

Day 4

Breakfast (2 carbs)- crustless quiche with turkey sausage and parmesan cheese

Mid-morning Snack (9 carbs)- 2% light string cheese with 1 pkg of Frito Lay's Flaming Hot peanuts

Lunch (24 carbs)- Starkist Tuna Salad Ready Pouch with 1 bag of popcorn

Afternoon Snack (11 carbs)- Dannon Light & Fit Greek Yogurt with Strawberry and 2 Tbsp of almonds

Dinner (40 carbs)- 1/2 c of whole wheat rotini with meatballs in marinara and caesar salad

Before-bed Snack (13 carbs)- Jello sugar free chocolate vanilla swirl pudding

 

Day 5

Breakfast (18 carbs)- 1 slice low-sodium Ezekiel bread with 4 slices bacon, 1 Tbsp light mayo, and a 2% milk Kraft cheese single

Mid-morning Snack (8 carbs)- Dannon Light and Fit Greek Yogurt with Strawberry

Lunch (43 carbs)- 2 slices Ezekiel low-sodium bread with turkey, mayo, mustard, and pepper jack cheese and broccoli and carrots with Otria Greek Yogurt veggie dip

Afternoon Snack (14 carbs)- Nature Valley Peanut Butter Dark Chocolate Protein Bar

Dinner (35 carbs)- 1/2 a whole wheat pita with meatballs, marinara, and a string cheese with a small side salad with ranch dressing

Before-bed Snack (13 carbs)- cucumber slices with Sabra Supremely spicy hummus and one square of Dove dark chocolate

Day 6

Breakfast (18 carbs)- 1 slice low-sodium Ezekiel bread with 4 slices bacon, 1 Tbsp light mayo, and a 2% milk Kraft cheese single

Mid-morning Snack (11 carbs)- Dannon Light & Fit Greek Yogurt with strawberries and 2 Tbsp raw almonds

Lunch (9 carbs)- Wendy's BLT Cobb salad with grilled chicken, no blue cheese, and Mazretti light ranch dressing

Afternoon Snack (5 carbs)- hot wings

Dinner (32 carbs)- 3 slices of Domino's thin crust Philly Cheesesteak pizza with caesar salad

Before-bed Snack (14 carbs)- cucumber slices with Sabra Supremely spicy hummus

 

Day 7 (I had a luncheon shower at work this day and a couples shower with our church family this night)

Breakfast (18 carbs)- 2 slices Domino's philly cheesesteak pizza

Mid-morning Snack (8 carbs)- Dannon Light and Fit Strawberry Greek Yogurt

Lunch (43 carbs)- raw veggies with ranch, cantaloupe, 1 slice whole wheat bread with ham and cheese, 1 cup shrimp and sausage jambalaya

Afternoon Snack (15 carbs)- 1 Walmart strawberry shortcake dessert cup with sugar free pudding

Dinner (21 carbs)- smoked pulled pork, chicken kabob, grilled pork tenderloin, cream cheese and bacon stuffed jalapeno, meatballs, a couple of tablespoons of macaroni and cheese, and salad

Before-bed Snack- skipped snack tonight due to a long, late dinner

 
 

Week 4 Gestational Diabetes Daily Menu

Day 1

Breakfast (23 carbs)- 2 scrambled eggs, 4 slices bacon, 1 slice Ezekiel low-sodium bread with butter and low-sugar grape jelly

Mid-morning Snack- late breakfast from large dinner night before- no midmorn snack

Lunch (26 carbs)- Healthy Choice Steamer: Rosemary Chicken and Sweet Potatoes

Afternoon Snack- late lunch- no snack

Dinner (24 carbs)- homemade taco salads with ground beef, tomato, jalapenos, salsa, sour cream, cheee and guacamole with a single Dove dark chocolate square

Before-bed Snack (5 carbs)- Atkins Milk Chocolate Delight Shake

 

Day 2 (I skipped snacks today because I just wasn't hungry.)

Breakfast (5 carbs)- Atkins Milk Chocolate Delight Shake

Mid-morning Snack-

Lunch (6 carbs)- pulled pork with a basic mayonnaise coleslaw

Afternoon Snack-

Dinner (22 carbs)- Spinach and Artichoke chicken with a big green side salad topped with ranch, bacon bits, and cheese and a BlueBell No Sugar Added Mooo Bar

Before-bed Snack-

 

Day 3

Breakfast (17 carbs)- Flatout Hungry Girl FoldIt Flatbread with mayo, mustard, and turkey

Mid-morning Snack (12 carbs)- Dannon Light & Fit Blueberry Greek Yogurt with raw almonds

Lunch (5 carbs)- spinach and artichoke chicken (see recipe on my blog)

Afternoon Snack (5 carbs)- single Dove dark chocolate square

Dinner (27 carbs)- spinach and artichoke chicken with a Fiber One 90 calorie brownie

Before-bed Snack (8 carbs) - 6 Special K Multi-grain crackers with a wedge of laughing cow white cheddar cheese

 

Day 4

Breakfast (17 carbs)- Flatout Hungry Girl FoldIt Flatbread with mayo, mustard, one slice of ultra thin pepper jack cheese, and turkey

Mid-morning Snack (8 carbs)- Atkins Milk Chocolate Delight Shake with raw almonds

Lunch (26 carbs)- Flatout Hungry Girl FoldIt Flatbread with mayo, mustard, one slice of ultra thin pepper jack cheese, and turkey and a container of Dannon Light & Fit Greek Yogurt Blueberry

Afternoon Snack (18 carbs)- Fiber One 90 calorie Chocolate Chip Cookie

Dinner (19 carbs)- Flatout Hungry Girl Flatbread with 3 packet pot roast, provolone cheese, lettuce, tomato, and mayo 

Before-bed Snack (14 carbs)- 2% light string cheese with Jello Sugar-Free Pudding Cup

 

Day 5

Breakfast- Fiber One 90-calorie Cinnamon Coffee Cake with a 2% milk string cheese

Mid-morning Snack (9 carbs)- Dannon Light and Fit Nonfat Greek Yogurt Vanilla

Lunch (29 carbs)- Special K Multi-grain crackers with 1 wedge of laughing cow white cheddar cheese, Oscar Mayer turkey, and one pack of Tuna Sandwich Ready Starkist Tuna

Afternoon Snack (18 carbs)- Disney Foodle Snack pack with cheese, apples, and grapes

Dinner (17 carbs)- one fried chicken breast (skin removed) with a side salad with ranch dressing and a Bluebell No Sugar Added Mooo Bar

Before-bed Snack (24 carbs)- Minute Maid 15 calorie fruit punch with Special K multigrain crackers and one wedge of Laughing Cow white cheddar cheese

 

Day 6

Breakfast (16 carbs)- Dannon Light & Fit Greek Yogurt Vanilla with raw almonds

Mid-morning Snack (14 carbs)- Nature Valley Chewy Protein

Lunch (32 carbs)- Starkist Tuna Salad Sandwich Ready pack with Kellog's multigrain crackers and a 100-calorie mini-cup of guacamole

Afternoon Snack (5 carbs)- Atkins Advantage Milk Chocolate Delight Shake

Dinner (35 carbs)- Applebee's Weight Watchers Sirloin and Garlic Herb Shrimp with a house salad (no croutons, ranch dressing) and 4 hot wings

Before-bed Snack (18 carbs)- Fiber One 90 Calorie Chocolate Chip Cookie

 

Day 7

Breakfast (9 carbs)- 2 scrambled eggs with a Dannon Light and Fit Greek Yogurt Vanilla

Mid-morning Snack- I ate an early lunch, so I skipped a morning snack

Lunch (30 carbs)- Chik-fil-a Cobb salad with grilled chicken and ranch dressing and a diet lemonade

Afternoon Snack (9 carbs)- Dannon Light & Fit Vanilla Greek Yogurt

Dinner (27 carbs)- steak fajitas at a Mexican restaurant with a few corn tortilla chips, a small portion of refried beans, lettuce, pico, sour cream, cheese

Before-bed Snack (18 carbs)- 90 calorie chocolate chip chewy granola bar

 
Whew! This takes some planning and some discipline, but I am slowly learning how to curb sweet-cravings and enjoy food even this way. I may even stick to this after baby comes. (At least during the week...I mean, everyone loves weekend splurging, right?) I hope this helps you out! Enjoy!

Y'all Come Back Now, Ya Hear?
Brittney



Read More

Gestational Diabetes Friendly Recipe: Spinach and Artichoke Chicken

So, if you have ever been to a restaurant or party in NOLA, you will know that a staple at many of our gatherings is spinach and artichoke dip. It is a warm, gooey, satisfying appetizer that is terrific with fried bowtie pasta or tortilla chips. It's a staple on many local places' menus and on many a buffet at people's houses for parties, holidays, and sporting events. It can easily feed a crowd, and the leftovers keep really well. So, when I came across a recipe on Pinterest for Spinach and Artichoke Chicken from the awesome blog Sarah's Low Carb Life, I was stoked. I added the ingredients into the recipe builder of the myfitnesspal app on my phone, and it turned out a serving only has 9 grams of carbs. This is FABULOUS in terms of an entree for a GD mama! The recipe was simple and quick to make, and it served up a delicious, moist roasted chicken breast with a tasty, creamy sauce.

If you want to try out the recipe, you can find the link here: Spinach and Artichoke Chicken. I did make a couple of modifications. Before roasting the chicken, I salted and peppered it plus I added a sprinkle of Paul Pruddhome's poultry seasoning. For the spinach and artichoke topping, I used a small, finely chopped yellow onion in place of the shallots and used Blue Plate low fat mayo in place of full mayo. I also dropped in a couple of tablespoons of 1/3 less fat cream cheese. Pictures of my finished product are below. I didn't set a timer, and my pregnant brain left the dish in for an extra 5-10 minutes over the recipe's cook time; however, I LOVED the browned cheesy top and crispy bits on the edges.

The casserole dish with the Spinach and Artichoke Chicken.

My plate of food. One serving of Spinach and Artichoke Chicken with a side salad featuring romaine, cucumbers, shredded cheddar, real bacon bits, and Spitale's house dressing (local restaurant that sells its house dressing in grocery stores).

The recipe was so good that my mom made it on Tuesday for my sister and brother-in-law, and she said it turned out great and that they loved it! She served theirs over bowtie pasta. Give this recipe a try, and come back and visit again soon!

Be A Blessing,
Brittney

Read More

Gestational Diabetes Menu - Week 2

Here I am, rolling right along with dealing with being a gestational diabetic mommy. It still blows my mind that I was diagnosed with this condition as I am a healthy person in every day life. Even so, I know that God has a plan and purpose for everything in life, both the good and the bad...the easy and the difficult...the joyous and the painful. He is in control, and I will still bless His name and thank Him for the opportunity to be a mommy at all...even if there is a hiccup in the pregnancy. Hopefully, this will give me the chance to help other mommies out there who are dealing with the same thing. At any rate, one way I have been using this as an inspiration to help is trying to share my daily menus with you. Again, I am no doctor or nutritionist; this is simply the regiment I am using under my doctor's orders to follow an ADA guided diet.

Week 2 Gestational Diabetes Daily Menu

Day 1
Breakfast - one whole grain waffle (I like Van's) with two tablespoons of Crunch Time peanut butter
Mid-morning Snack - one small square of homemade breakfast casserole with eggs, cheese, and sausage
Lunch - Izzo's Illegal Burrito Illegal Steak Salad  with Cilantro Ranch dressing
Afternoon Snack - skipped this because my lunch was late and large today
Dinner - 1/2 a whole wheat pita stuffed with rotisserie chicken, kalamata olives, cucumber slices, and greek yogurt sauce made with garlic, goat cheese, and sundried tomatoes
Before-bed Snack- 1/2 cup of Cheerios with 1/2 cup skim milk

Day 2
Breakfast - one whole grain waffle with 2 tablespoons of Vermont sugar free syrup
Mid-morning Snack - small gala apple
Lunch - plain smoked pulled pork with a grilled chicken tender, green salad, and chicken and sausage gumbo (This was Prince Charming's ordination celebration, and I allowed myself to "splurge" very sparingly. I kept a close carb count and stayed within the ADA's approved amount.)
Afternoon Snack - skipped today because my lunch was, again, late and large
Dinner - large green salad with turkey pepperoni, cheese, cucumber, tomato, bacon bits, and ranch
Before-bed Snack- skipped because dinner was so late

Day 3
Breakfast - crustless quiche with turkey sausage and parmesan cheese with a slice of Ezekiel bread
Mid-morning Snack - turkey pepperoni with 1/4 cantaloupe and 1/4 cup fresh blueberries
Lunch - large green salad with one pack of Tuna Salad Sandwich Ready Chunk Light Tuna Pouch
Afternoon Snack - No Sugar Added Blue Bell Mooo Bar (This is an occassional, decadent treat!)
Dinner - boiled shrimp, large green salad, and baked sweet potato fries (1/2 a potato)
Before-bed Snack- Jello Sugar-free Pudding with Cool Whip topping

Day 4
Breakfast - crustless quiche with turkey sausage
Mid-morning Snack - small Gala apple with 2% milk mozzarella string cheese
Lunch - green salad with grilled chicken tenders and ranch dressing
Afternoon Snack - celery stalks with Supremely Spicy Hummus
Dinner - small square of whole wheat lasagna with tossed green salad and a bite (literally) of garlic bread
Before-bed Snack- Dannon Light & Fit Greek Yogurt with Strawberry (only 8 carbs per serving, guys!) and a slice of Ezekiel bread topped with some whipped JIF peanut butter

Day 5
Breakfast - one whole wheat Fold-It Hungry Girl Flatbread with an egg and slice of 2% American cheese
Mid-morning Snack - small Gala apple with 2% milk mozzarella string cheese
Lunch - two slices of Ezekiel bread with whipped peanut butter and low sugar strawberry preserves with celery and hummus
Afternoon Snack - Dannon Light & Fit Greek Yogurt with Strawberry and two tablespoons of raw almonds
Dinner - 2 cups cubed, roasted eggplant topped with 1/2 c of Giada's tomato basil pasta sauce and parmesan cheese with a green salad with cheese and ranch dressing
Before-bed Snack- 1 cup of Cheerios with 1 cup skim milk and a Jello sugar free strawberry gelatin

Day 6
Breakfast - 2 slices of crustless quiche with turkey sausage and one Foldit Hungry Girl flatbread
Mid-morning Snack - 1/2 cup no sugar added pear chunks with 2% string cheese
Lunch - roasted eggplant leftovers from dinner last night with turkey pepperoni and a La Croix sparkling water
Afternoon Snack - small Gala apple with 2 tbsp whipped peanut butter
Dinner - Chilean sea bass with blanched green beans and Caesar salad
Before-bed Snack- Dannon Light & Fit Greek Yogurt with Strawberry

Day 7
Breakfast - Dannon Light & Fit Greek Yogurt with Strawberry and one pouch of tuna salad ready Starkist tuna
Mid-morning Snack - 100 calorie right bite Cheez-It Baked snack crackers
Lunch - Grilled chicken breast topped with bacon and melted pepperjack cheese, lettuce, tomato, and spicy mayo with a side of boiled mustard greens and a small green salad with ranch dressing
Afternoon Snack - small Gala apple with 2 tbsp whipped peanut butter
Dinner - steak, shrimp, chicken, chorizo fajitas sauteed with peppers and onions with one corn tortilla, lettuce, salsa, touch of sour cream, and 2 tbsp of refried beans
Before-bed Snack- 2% string cheese

I didn't eat a large before-bed snack because my dinner was so late. This past weekend was crazy, but that story will be told in a soon-coming post. Meanwhile, I hope this menu proves helpful! Please feel free to leave questions or comments, and have a blessed day!

Y'all Come Back Now, Ya Hear?
Brittney
 

Read More

Gestational Diabetes Menu - Week 1

Greetings, blogosphere!

Here I am in week 33 of pregnancy, and things are progressing right along. I had an A1C test to determine if I needed to take any medicine for the gestational diabetes, and, PRAISE THE LORD, I don't! The test left a lovely huge bruise on the crook of my arm that is still there (a week later), and I have started to experience what I call my "pregnant marshmallow feet." They are puffing up on the top like muffins. Nothing too terrible at this point, but when you are used to having very long, very thin (think Olive Oyl, people) feet, it is quite a shock to see!

As promised in my last post, I wanted to be sure to post the menus I have been following in an effort to help control my gestational diabetes. AGAIN: I AM NO DOCTOR OR NUTRITIONIST. THIS IS THE DIET THAT IS WORKING FOR ME; BUT YOU SHOULD ALWAYS CONSULT YOUR DOCTOR OR NUTRITIONIST BEFORE BEGINNING ANY PROGRAM. I built mine under the guidance of my doctor and the ADA website. I use the myfitnesspal website and app to document my food choices and help me calculate my carbs.

I hope these menus will help someone out there who needs some ideas of where to start on their road with gestational diabetes. Let me know if you have any questions or would like any particular recipes. Enjoy!

Week 1 Gestational Diabetes Menu

Day 1
Breakfast - Nature's Own Whole Wheat Thin Slice Bagel with one egg, one serving of Oscar Meyer Deli Turkey, and 1 slice Kraft 2% milk American cheese
Mid-morning Snack- .5 package of Nabisco fresh stack saltine crackers with 2 tbsp natural peanut butter
Lunch- Mexican salad with corn salsa, guacamole, salsa, and Greek yogurt
Afternoon Snack- sugar free strawberry jello
Dinner- Steak fajitas with steak, onions, and peppers on a corn tortilla
Before-bed Snack- Decaf coffee with light creamer, one serving of graham crackers, and two tablespoons of peanut butter

Day 2
Breakfast- 1 large egg scrambled with one slice of Kraft 2% American cheese
Mid-morning Snack- 1/2 cup of Quaker quick cook oats with 1 tsp butter, 1/3 cup of nuts, and cinnamon
Lunch- Cobb salad with no blue cheese and ranch dressing
Afternoon Snack- 2/3 cup of cheerios with 1/2 cup of skim milk
Dinner- Homemade asparagus soup with oven roasted shrimp and Greek Yogurt lemon dip
Before-bed snack- cucumber and celery with spicy hummus and strawberry, sugar-free jello

Day 3
Breakfast- 2 egg omelet with Kraft 2% American cheese single, Jimmy Dean turkey sausage, and tomato with a 1/2 cup of skim milk
Mid-morning snack- 1 small Gala apple with 2 tbsp of natural peanut butter
Lunch- roast beef, steamed broccoli, and black eyed peas
Afternoon Snack- Jello sugar free pudding with 1/4 c walnut pieces and light whipped cream
Dinner- smoked chicken and apple sausage with oven baked sweet potato fries (equal to half a sweet potato) with Greek yogurt sriracha dip
Before-bed snack- thin crisp Triscuits with hummus, 2% string cheese, and 1/4 c cantaloupe

Day 4
Breakfast- Flatout Hungry Girl whole wheat flatbread with one hard boiled egg and a tbsp of mayo
Mid-morning Snack- small Gala apple and 2 tbsp of natural peanut butter
Lunch- asparagus soup with a chicken and apple sausage and a slice of Ezekiel bread
Afternoon Snack- 1/4 c strawberries with a 1/4 c cantaloupe and a 2% string cheese
Dinner- 1/2 whole wheat pita with rotisserie chicken, cucumber, tomato, garlic, bacon, and sundried tomato Greek yogurt sauce with a black bean brownie
Before-bed snack-  1/4 c of cantaloupe and blueberries, 1/2 c cheerios with 1/2 c skim milk, and triscuit thin crisps with one wedge of laughing cow light sharp cheddar cheese

Day 5
Breakfast- Flatout Hungry Girl whole wheat flatbread with one hard boiled egg and a tbsp of mayo with 1/2 c skim milk
Mid-morning Snack- 1 small Gala apple with 2 tbsp natural peanut butter
Lunch- chicken and apple sausage with 1 slice Ezekiel bread and roasted brussel sprouts
Afternoon Snack- Blue Bell Moo Bar (no sugar added) with walnuts
Dinner- hot dog with all meat chili and mustard on 1/2 whole wheat pita with 1/4 c broccoli salad
Before-bed snack- 1/4 c blueberries and cantaloupe with 2% string cheese and jello

Day 6
Breakfast- Flatout Hungry Girl whole wheat flatbread with tomato and bacon with sriracha Greek yogurt sauce
Mid-morning Snack- 1/4 c cantaloupe and a small Gala apple
Lunch- chili cheese dog with 1 slice of Ezekiel bread
Afternoon Snack- 1 serving of pear chunks packed in their own juice
Dinner- taco salad with salsa and 1 tbsp light sour cream
Before-bed snack- 1 serving of popcorn

Day 7
Breakfast- 1 slice of Ezekiel bread with 1 serving of Oscar Mayer ham and 1 tsp French's creamy and light mustard
Mid-morning Snack- 2% string cheese
Lunch- all meat chili with cheese in 1/2 whole wheat pita
Afternoon Snack- 1/4 c honey dew melon
Dinner- Chik-fil-a Cobb Salad with buttermilk ranch dressing and medium diet lemonade
Before-bed snack- 1/2 c strawberries with light whipped cream

Remember: an important part of this is measuring out your servings according to the package instructions and carb counts. Good luck, mamas, and I will post week 2 very soon!

Y'all Come Back Now, Ya Hear?
Brittney

Read More

Quick Bread Perfection: Sour Cream Mini-Muffins

In light of my gestational diabetes, I decided to share one of my favorite recipes for one of my most missed and beloved food groups: BREAD! As a true Southern girl, there are few foods I find more comforting than warm, fresh-baked biscuits. However, I don't always have time to make biscuits from scratch. In steps these amazing little clouds of biscuity Heaven!

This is a simple recipe that was shared with me by a lovely lady from our church family after a dinner on the grounds. She made these amazingly scrumptious, tender, buttery, biscuit like pillows of deliciousness, and I couldn't get enough! The recipe is simple and quick with only three ingredients: baking mix, sour cream, and butter. Combine together and bake in the oven at 375 degrees Farenheit for 8-10 minutes, and you get a bread that is perfect for anything. 

Serve at a shower or party with butter, clotted cream, and preserves. Serve with breakfast in place of traditional biscuits or with dinner in place of rolls. Add in a few other flavors to mix it up: dip in melted butter and roll in cinnamon sugar for a sweet spin or add some shredded cheddar cheese and garlic powder for a savory version. They keep great in an airtight container or bag and are a great, quick snack! It is one of my favorites, and I hope it will become one of yours, too!

You can find my Snapguide with step-by-step photo instructions at the link below. Make some of these awesome treats this week; you won't regret it, and your family will thank you profusely as they ask for seconds!

Check out How to Make Sour Cream Mini Muffins by Brittney Muller on Snapguide.

Y'all Come Back Now, Ya Hear?

Brittney

Read More

NOLA Crawfish Pies

Hello, my blogosphere friends!

Have things ever been so busy lately. With only ten weeks left in my pregnancy, it is starting to feel like it is flying by; in addition, school has started back full swing, our small group has started meeting again, and we are trying to finish prepping in the meantime for baby's arrival. Needless to say, it hasn't left time for much extra, particularly posting for my blog. I have some great posts coming up, though. I have received the fabric I ordered from Carousel Designs (It is gorgeous!) and will be making a baby blanket tutorial soon. We are also getting close to nursery decorating mode, and I can't wait to document our progress.

In the meantime, I have prepared a post for you about one of my other passions: cooking! I have featured a classic Mississippi dish, Peach Cobbler, so I decided to put a little NOLA in your repertoire this week: Crawfish Pie. One of the best things about being a NOLA transplanted Mississippi girl is having all of my favorite family recipes from the hospitality state while learning classic New Orleans recipes from Prince Charming's family in the Big Easy.

These pies are delicious and incredibly easy to make. They are a great appetizer,  entree, or side item. They are a show-stopper at parties and showers, and look elegant enough to really spruce up any table spread. I hope you enjoy these crawfish pies as much as I do! 

Crawfish Pies

Chop up some green onion, green bell pepper, yellow onion, and celery. You want to make your dice pretty small if you are doing mini-pies like I am. You can do this ahead of time to save time on cooking day.

Next, finely mince about two tablespoon of garlic. (I am making a double recipe in these pics for our small group; feel free to half everything you see for a smaller batch.)

In a large skillet, melt down two sticks of butter. (It makes it oh so yummy!)

Throw in your chopped vegetables and sauté until tender. Sprinkle in a bit of salt (not too much here as we have more ingredients to add) and some black pepper as the veggies cook.

While the veggies get happy, grab a pound of Mexican Velveeta. (If you can't find Mexican Velveeta, a jalapeño cheese roll would work. You might even get away with a pound of regular Velveeta with a can of well drained Rotel.)

Chop the Velveeta into small cubes. This will help it melt quicker and more evenly when we add it to our veggies soon. 

Next, open two cans of cream of celery soup. This adds some body and extra flavor to the pies.

When your veggies are tender, throw in your two cans of cream of celery soup...

and the Velveeta cubes. Stir this frequently until the cheese has melted and everything is combined.

Now comes the star of the show: Louisiana crawfish tails. I have two pounds here (again, this is a double recipe), and I bought these in the freezer section at Sam's. I always try to buy local crawfish instead of that stuff from across the Pacific, but use what you can find! After a boil, we like to peel all the extra crawfish and freeze the tails ourselves for future use. :)

We will also be adding a dash of Worcestershire sauce with the tails.

Once the soup and cheese are all combined, throw in your crawfish tails and your Worcestershire. I also added a couple big dashes of hot sauce and a sprinkle of Cajun seasoning. Can't hurt, right?

Stir it all up and cook it together for about ten minutes. This is a glorious mixture! You may be tempted to pour it over pasta. Feel free; I won't tell!

Next, layout your mini-pie/tart shells. I buy the freezer section kind, but if you are an incredibly talented baker or just have the time on your hands, knock yourself out making your own. I also want to add here that I lined the baking sheet with foil in case of any spill-over. (You will see it in the next pie pic.)

I have to make mention that my Mississippi-NOLA collided life even spills into recipes. That's right...these pie shells are made in Natchez, Mississippi. 

Fill up your pie shells with the filling. This double batch made two baking sheets full! 

I think in all, I ended up with 28 mini pies. Not a bad showing for such a simple recipe, and don't they look so professional! You can stop here a day ahead and just pop these in the oven the day of your party.

Place the pies in a 350 degree Farenheit oven for 20-30 minutes or until pies are bubbly and starting to brown on top. I like to turn on my convection oven for these babies just to keep cooking even. check on them about half-way theough and turn the pan if needed for even cooking. Pull out and let cool. That's it! You are ready to serve. 

These go great with salad and French bread, jambalaya, gumbo, or even stand alone! Trust me on this; this recipe is a keeper! 

I hope y'all enjoy! Y'all come back now, ya hear?

Brittney

Read More

Mississippi Classic: Peach Cobbler

I hope you are ready for this! As promised in my last post, I am sharing with you my Big Mama's recipe for peach cobbler. This stuff is so fine, so simple, and so classically comforting. Anyone who has ever seen the classic Southern woman film Steel Magnolias can recite the classic "cuppa-cuppa-cuppa" recipe. This one starts with that same principal. I hope you make it and love it as much as I do! Serve it up hot out the oven with some vanilla ice cream, whipped cream, or just some heavy cream poured over top. Hey, you can even eat it in all of its simple goodness with no additional treats and have a brief love affair with your spoon...and probably your bowl, too, when you finish. :)

 

Big Mama's Peach Cobbler

1 cup of flour

1 cup of sugar, divided in half, plus 2 T of sugar

1 cup of milk (whole or low fat work best, but skim will do in a pinch)

1 stick of butter, melted

1 t cinammon

1 t nutmeg

2 14 oz cans of peaches, mostly drained (feel free to sub in fresh peaches - about 2 cups)

 

(Do you see where the cuppa-cuppa-cuppa fits in?)

 

Step one, in your baking dish, put in your flour and a 1/2 cup of sugar and combine.

 

Next, add in your cinnamon and nutmeg. Stir until thoroughly mixed.

 

 

Now, pour in your cup of milk...

and your melted butter. Stir until combined, but don't overwork it. You don't want to beat it to death.

 

 

In a bowl, add your mostly strained peaches and the other 1/2 cup of sugar. Stir them around and pour them over the top of your mixed batter.

 

Pop your pan into a 375 degree preheated oven for about 45-50 minutes until it starts to brown on top. This is where I add an awesome Pioneer Woman, Ree Drummond's blackberry cobbler trick to my Big Mama's recipe. At the end of the cooking time, I sprinkle evenly over the top of the cobbler about 2 tablespoons of sugar. Then, I pop it back in the oven for the last 5-10 minutes of cooking time. You could also put it under the broiler for a minute or two, but keep the door cracked and an eye on it so it doesn't go too far. This makes a delicious, crispy, carmelized crust over the top of the cobbler.

I wish I could add a final picture of the very final product, but I made this for company and it was inhaled right after emerging from the oven. The smell of this cooking in my kitchen and the taste of it when it is done brings me back to my Big Mama's trailer in the backwoods of Yazoo City, Mississippi. It truly comforts and warms me heart and soul, and I hope it will be for you, too!

Y'all Come Back Now, Ya Hear?
Brittney

Read More

San Antonio Times

I spent most of my time this week in San Antonio, TX. It was hot, but it was such a fun city to visit, even if it was for work. I attended the 2013 ISTE conference at the convention center on the River Walk. I was surprised at how much I enjoyed the city, and even more surprised at how capable I was of walking around in that heat five months pregnant without being super wiped out. 

My pregnancy story from the trip is that I had my first stranger ask me if I was expecting. Granted, he had quite the smell of beer on his person for lunch time; so I am sure his inhibitions were down to ask any woman such a question; but being as how my answer was yes, I was beaming when I replied. 

My pregnancy revelation was this: although people will try to push the expectations of their pregnancy experience onto you and your pregnancy, every pregnancy is different, and you shouldn't feel guilty about your pregnancy not fitting into their mold. Some people will say, "I was smaller when I was at your time," or, "I didn't tire out as easily," or any other number of things they did or did not experience the same way you are. While I appreciate advice, stories, and sentiments, I hope that women realize every pregnancy is as unique as the moms and babies that are involved in them. I just try to smile and carry on and pray to God to give me wisdom and patience. 

The River Walk in San Antonio was great! It is a great city for couples or families with older kids. Considering the river has no railing or divider of any kind between the river and the sidewalk, I don't think I would choose to bring small children with me there. Fantastic city to walk and sights to see. We saw the Alamo, the Tower of the Americas, and the Mexican marketplace. We also took a guided boat tour of the river which was very informative and a great little adventure. 

The food scene was pretty great, too! From breakfast tacos to wonderful steaks to German delis, there were terrific places to eat every day and within any budget. Shopping was plentiful, too. We went to the mall, and the Mexican market had tons of handmade garments, pottery, and jewelry to peruse. There is also a small artisan village near the convention center with lots of shops owned by local artists who sell their handmade jewelry, home decor, and many other creations. 

Here are some of my favorite pictures from the trip. 

The Alamo in all of its historical glory.

Our steak dinner at Rhene on the River. 

The Tower of the Americas. 

Our hotel from the boat tour.

I will be adding a list of the restaurants we visited with reviews soon in a separate post in case you will be making a trip there soon and want some food suggestions. Until then, I will be preparing for our annual 16 hour trek to Chicago to visit my parents. Until then, my Blogosphere friends...

Y'all Come Back Now, Ya Hear?

Brittney

Read More

Rain and Sushi...

Today got a little crazy! When you live in a city that sits below sea level, a little rain goes a long way. And a long way is typically UP...up to your curb, your door, you car's bumper...yeah. So, yesterday we experienced a couple of hours of fairly moderate rain fall by my house. I had to drive (maybe more like float) to church to teach my nursery class, so I caught some images to share with you. 

Just a typical rainy afternoon in NOLA. I don't often get out and about in such weather, and I couldn't believe these big trucks and SUVs had water so close to their doors. My little CRV made it through, and I thought it made it ok, but this morning I have noticed a mildewy smell developing in the car. I think Prince Charming will have to investigate when I get home tonight. 

Since the weather was so bad, I was running behind on my afternoon errands and commute; so I didn't get to eat dinner before church. I didn't have to be bummed for long. I was craving sushi (Don't worry pregnancy police; I only eat cooked items at the sushi place now that I have a baby on board.) and knew if I waited, I would get to dine with PC. ;) Being a minister makes for long Wednesdays for him. 

After five years of marriage, he still makes my heart flutter, and I cannot get enough of time spent with him. So after church, we headed over to Taste of Tokyo in River Ridge. We ordered a birthday roll, a super snow crab roll, and a coco roll. As always, I got the three sauce side of special sauce, eel sauce, and sirachi sauce. This place makes beautiful and delicious sushi! Check it out.

After a dreary, rainy day, something as simple as this awesome dinner with my handsome husband made it all better! Icing on the cake: the face of my Jack Russel, Desmond, that was waiting for me when I came home. 

All I had left to say after such a long, rainy NOLA day as I was so tired and ready for bed was...oh, what a night! ;)

Y'all Come Back Now, Ya Hear?

Brittney

Read More