Introducing....Baby Truss!!!

I know I have been M.I.A lately!!! I really want to share my 22 week ultrasound picture with you of baby trussler!! I am about 23 weeks pregnant now, and couldn't feel more better! I never got sick yet, and after the first tri-mester was over I started getting my energy back! Hopefully I will post more now....I have been busy with spring/summer weddings (My sister and I started Deux Adore about 2 years ago, where we travel on location to do wedding hair & makeup). It is fun, but it consumes about most of my time when I am not working my regular 40+ hour a week job, juggling travel, consultants, having my own life, and trying to still make dinner & be a good wife!! ;) We are not finding out the sex of the baby, which has been fun...but it is driving me crazy not knowing!! I think it's going to be a boy, but just in case we have picked both girl names & boy names so we will see......can't believe I am already going to be in my 3rd tri-mester in a weeks time.....sure is going fast & baby truss is expected on December 19th!!!

Orzo with Tomatoes + Parmesan

This is the ultimate perfect side dish, and not really that hard to make! I love tomatoes, parm & orzo!! Enjoy :)

Orzo with Tomatoes and Parmesan

2 cans (14 1/2 ounces each) reduced sodium chicken broth

1 1/2 cups orzo

2 tablespoons butter, divided

1 clove garlic, minced

1 cup chopped plum tomatoes

1/2 teaspoon McCormick® Gourmet Collection Italian Seasoning

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

3 green onions, chopped

1/2 cup grated Parmesan cheese

1. Bring broth to boil in medium saucepan. Add orzo; cook on medium heat 10 minutes or until tender, stirring occasionally.

2. Melt 1 tablespoon of the butter in large nonstick skillet on medium-low heat. Add tomatoes, garlic and Italian seasoning; cook and stir 2 minutes or until tomatoes begin to soften.

3. Stir in remaining 1 tablespoon butter, cooked orzo and pepper. Cook and stir 2 minutes. Add green onions and Parmesan cheese; cook and stir 1 minute.

Southwestern Grilled Chicken with Lime Butter

YUMMMMM. This was FAB-U-LOUS!! Excuse the picture, it's from my blackberry since our camera was dead! You def should try this, if you don't want it so hot skip the chile's - you probably won't miss them anyway if you don't like spicy food. I made this with a side of Parmesan & tomato Orzo - I will post that in a little while, enjoy :)

Southwestern Grilled Chicken with Lime Butter

• Low Carbohydrates • Low Sodium

1 tablespoon McCormick® Gourmet Collection Chili Powder

1 tablespoon McCormick® Gourmet Collection Cinnamon, Saigon

1 tablespoon brown sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

3 tablespoons olive oil

1 tablespoon balsamic vinegar

3 1/2 pounds bone-in chicken parts

Lime Butter:

1/4 cup chopped fresh cilantro

1/2 cup (1 stick) butter, melted

1 serrano chile, minced

2 tablespoons minced white onion

1 tablespoon fresh lime juice

Pinch McCormick® Gourmet Collection Black Pepper, Coarse Grind

1. Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush,

2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through.

3. For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping.

Homemade Mac & Cheese

I definitely had to document this recipe!!! This was so good, and I don't have a pic because we lost our camera :( So that is why I haven't been taking any photos the last few posts!!

You should really try this, we had it with asparagus...I know pretty lazy Sunday dinner! Thank god my neighbor came over to give Chad a hamburger they were grilling...I on the other hand, filled up on this yummy mac & cheese ;)

Makes 4 servings:

- 2 c. elbow macaroni, uncooked (I used the Barilla Wheat medium shells)

- 3 tbsp. butter (I used Light butter)

- 2 tbsp. finely chopped onion

- 2 tbsp. all purpose flour

- 1 tsp. pepper

- 1/2 tsp. salt

- 2 c. milk

- 3 c. shredded American cheese (I used 2 jars of Old English, and 1 cup shredded sharp cheddar cheese)

- 1 tbsp. buttered bread crumbs (I omitted, and did not put in oven)

Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture. Mix well. Pour into buttered 2 quart casserole dish. Top with bread crumbs. Bake in a 350 degree oven until hot and bubbly about 30 minutes.

Edamame

ingredients:

• 1 lb. fresh edamame in pods, or frozen edamame in pods
• 1 tbsp plus 1 tbsp salt

Preparation:

Cut off the stem end of edamame pods. Wash edamame and drain. Put edamame in a medium bowl. Sprinkle a pinch of salt over the edamame. Rub them with salt. Boil lots of water in a large pot. Add 1 Tbsp of salt in the boiling water. Add edamame in the boiling water and boil for 3 to 4 minutes. Drain in a colander. Spread boiled edamame on a flat tray and sprinkle 1 Tbsp of salt over them. Cool the edamame.
*Makes 4 servings

Mom's Best Macaroni & Cheese

Not my "real" mom's homemade macaroni & cheese....but this recipe gives it a little more nutritional value to it while I am trying to eat healthy for 2 now :) I have to find recipes that I can fit into out lifestyle & something I will really eat...Ugh it's so hard trying to eat healthier and worry about eating enough protein & veggies, when I used to be able to just come home and eat a salad and soup and be done with it....I am hungry like every 2 hours now!! Last night I ate a huge meal around 6pm of chicken, mashed potatoes, biscuits & salad and I was starving by 9pm! Well, at least I don't feel guilty anymore picking up an extra biscuit to eat at dinner :)

Mom’s Best Macaroni and Cheese

The real thing — macaroni and cheese as it was meant to be made.

The white sauce in this recipe takes a few minutes but adds a rich, creamy flavor that may be comfort food at its finest. For added protein, cube 1 cooked chicken breast and stir into the mix with the veggies. Tip: There’s no need to cook the frozen peas; the heat of the pasta cooking water will do the job. If you don’t want to take the time to cook carrots separately, add them to the pasta in the last few minutes of cooking.

Ingredients

~½ lb whole-wheat or soy small-shaped pasta, such as elbow macaroni or shells
~2 Tbsp butter
~1½ Tbsp whole-wheat flour
~1 cup non-fat milk
~1 cup shredded 2% cheddar cheese
~1 cup shredded part-skim mozzarella cheese
~1 cup frozen peas, thawed
~½ cup cooked carrot slices
~2 Tbsp grated Parmesan cheese
~1 Tbsp wheat germ

Instructions

1. Preheat oven to 350F.
2. Bring a large pot of water to boil over high heat Add pasta and cook according to package directions.
3. Meanwhile, melt butter in small nonstick saucepan over medium heat. Add flour and cook until a paste forms, about 1 minute, stirring constantly. Slowly add the milk, stirring briskly. Bring the mixture to a simmer, stirring constantly, and cook until white sauce thickens slightly. In large bowl, combine white sauce with shredded cheddar and mozzarella.
4. Place peas in a large colander in the sink. Drain pasta into colander. (The heat of the water will cook the peas.) Add pasta, peas, and cooked carrots to cheese sauce; gently stir to coat. Pour pasta mixture into a 9-inch round casserole.
5. In small bowl, combine Parmesan and wheat germ. Sprinkle over pasta.
6. Bake casserole about 10 minutes, until hot and bubbly.

Makes 4 servings.

Nutritional Information

• 1 serving = 340 calories
• Protein: 1½ servings
• Calcium: 2½ servings
• Green/yellow vegetables: ½ serving
• Other vegetables: ½ serving
• Whole grains: 2 servings
• Fat: ½ serving

Alfredo Chicken Pizza

This was soooo good. I made this last Friday and I bought the 50% less fat Ragu Parmesan Alfredo. So much better than the pizza recipes I have made so far. Use only the amount of sauce they tell you, you might need less - you don't want the pizza to come out soggy. I got this recipe from my new magazine "Dinners for Less"....it has some really good recipes that I will be making soon!

Adapted from Dinners for Less Magazine.

ingredients:

~1 12-inch Italian bread shell (I used wheat pizza dough)

~1/2 of a 10oz container of refrigerated Alfredo pasta sauce (about 2/3 c.)

~1/2 tsp. dried italian seasoning

~8 oz. shredded mozarella or shredded pizza cheese (I used 2% mozzarella)

~1 1/2 c. cooked chopped chicken

~Desired toppings, such as thinly sliced onion, sliced tomato, and or crushed red pepper

Pre-heat oven to 425 degrees. Place bread shell on ungreased baking sheet. In a bowl combine Alfredo Sauce & italian seasoning. Spread over bread shell or pizza dough.

Sprinkle sauce with half the cheese, Top with chicken. Sprinkle with remaining cheese & add toppings of your choice. (I topped with red onion, tomatoes, & crushed red pepper.

Bake about 10-15 minutes until heated thru and cheese is melted.

Makes 4 servings.