Sunday, October 30, 2011

Scrumptious Sundays

A twist on Rocco Disporito's Lightened Fettuccine Alfredo.
8 oz. whole wheat fettuccine (regular if you can't find whole wheat is fine)
1 tbsp olive oil
3 garlic cloves, minced
2 tsp cornstarch
Pinch ground nutmeg
1 package sliced mushrooms
2 chicken breasts, cooked and diced
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 0% Greek yogurt
Salt and freshly ground black pepper 

1)  Bring large pot of salted water to boil.  Add fettuccine and cook according to package directions, usually 9 to 11 minutes gives it the perfect doneness; drain.
2)  While pasta is cooking, put olive oil in large sate pan over medium heat.  Add garlic and cook until fragrant, about 2 minutes.
3) Meanwhile, combine cornstarch and nutmeg in a small bowl.  Whisk in chicken broth until smooth.
 4)  Pour mixture into sauté pan, raise heat, and bring sauce to simmer, whisking occasionally.
 5) While sauce is simmering sauté mushrooms, drain excess water.
 6)  Whisk in 1/2 cheese until melted. REMOVE FROM HEAT.
 7) Whisk in yogurt until sauce is smooth.  Mmmm, looks sinful doesn't it!

 8)  Add cooked chicken and mushrooms (or other ingredients like broccoli) and toss with pasta noodles.
9) Top pasta with remaining 1/4 cheese and serve.  Makes 4 (small) servings.

Bon appetite!  This dish is so so so good this is the 2nd time we've posted it on the blog.  We actually made this recently and did it 2 weekends in a row, not to mention at a family members' house while out of town.  It is, if not as good, better than any high fat, high sodium dish you would get at a top Italian restaurant.  CHALLENGE - try it!  You'll like it.

Another tip - we double the recipe, it seems easier with the amount of ingredients and we love the leftovers.  A box of pasta is 16 oz, a small container of Fage greek yogurt is 1 1/2 cups, etc.  Seriously even the leftovers taste like you just made it fresh.  As a matter of fact, I think this just might make the menu again this week - I'm hungry :)


Wednesday, October 5, 2011

Gavin's 2nd Birthday

It was small, but fun.  It's a good thing we planned small because any more friends and he would have been overwhelmed.  As it was he has a short breakdown when Marcus started playing with his Legos.  Hmmm, guess we're going to have to work on that sharing thing when baby #2 comes around.  We had the Keane Family, Grandma & Grandpa Hendricks, Joy's son Matt & his family, Grandma Patti, and of course mom & dad all here for the party.
Started the morning by helping mommy test the cake batter.
Are you all singing to me?  Please don't stop! 
Yummy cake for Gavin and his friends
A few presents before everyone leaves.
Nap time, not the best time to pose for pictures - but at least we got one.
Grandma & Grandpa Hendricks came down from Prescott 
A quick kiss for the baby (so sweet), then back to opening presents.
Post nap presents; opening presents drug on for hours! 
Mr Gavin Scott - The Birthday Boy

Monday, October 3, 2011

Pregnancy Progress

Every woman loves getting photographed...especially when it's progress of how much fatter she's getting. Seriously though, this is the only time getting bigger is better.  And it's fun to document the progress.  At 27 weeks the baby was estimated to be 2.7 lbs (an average 27 week old is 2 lbs).  Doesn't seem like much of a difference, but at this rate we're putting our money on another big baby!  Grow belly grow - healthy is all we care about!

25 weeks 
15 weeks

Saturday, October 1, 2011

Pooh & Gavin

We've been taking pictures of Gavin with Pooh Bear since he was born.  The plan is to take one every year on his birthday to see how he's changed.  You can see how big he is getting already at only 2 years old.
Gavin & Pooh - 2 years
Gavin & Pooh - 1 year
Gavin & Pooh - Birth