I am just over 22 weeks and things have not been better! I know that everyone's prayers were heard and we are so thankful! Since I have been on strict bedrest, the bleeding and contractions have stopped completely. I had my doctor appointment last Tuesday and my doctor decided not to check my cervix (and it's shortening) because she didn't want to irritate it if things are going good. We decided that at the next appointment I will get the steroid shots regardless just in case Audrey makes an early appearance. Most of the time she is on the move but my doctor told me that I have an anterior placenta (placenta in the front) which can make feeling movement difficult at times so I try not to freak out too much if I all the sudden haven't been feeling her move as much.
Don't you just love her bedding?
Another view of her bedding!
Her bow holder that her daddy and I made her...along with a million bows that I also made! I hate that the flash was right on her name so you can't see that she has cute bling on her name. **I had to use my old digital camera instead of my nice Canon...why you might ask...I can't find the memory card transforming thingy that I use to put the pictures from the Canon onto my computer...**
So I was looking for a good recipe that included spiral noodles and chicken. I didn't have one in the few cook books that we have so I looked online and I came across this recipe but
it wasn't fattening enough so I made some changes so I'll share MY way to make it. :)
What you will need:
1 lb of chicken breast (we used 2 breasts)
Broccoli cutlets (frozen or fresh)- 3 cups
Spiral Noodles- 1 1/2 cups
Chicken Broth- 1/2 cup
Cream Cheese- 1 block (you won't use the whole thing though)
Mozzarella Cheese(shredded) - 1 cup
Parmesan Cheese (to top it off when serving)
1. Cut chicken breasts into bite size pieces. Turn oven on to preheat at 375 degrees.
2. Boil noodles.
3. Begin cooking chicken in a skillet on medium-high heat.
(I used a non stick skillet and sprinkled with salt and pepper.)
4. After chicken has cooked to almost done, add 1/2 cup of chicken broth and let it continue cooking.
5. Check on noodles, when they are a few minutes from being done
add the 3 cups of broccoli and continue boiling. ( My broccoli was
not fresh, it was frozen but almost thawed out, so when I added it to the water
it was still cold so it took a little bit to get it back up to boiling.)
6. Check on the chicken, it should be close to being completely cooked.
( I let mine cook for quite a while because I'm a weirdo about chicken being cooked all the way through.)
When it's finished you'll need to add the cream cheese and mozzarella cheese. Now this is the tricky part, the original recipe called for 2 oz. of the block of cheese (it's measured out on the package). I added the 2 oz. to the chicken and realized it was WAY to runny. The original recipe never called for me to drain the chicken broth out of the chicken, I would HIGHLY recommend it. So I drained it out, including the cream cheese that I had already mixed in. I then added another 2 oz. and it still didn't look creamy enough to me so I added another 2 oz. so I pretty much used a little over half a block. If you learn from my mistake then you won't need to use that much. Also add 1/2 cup of mozzarella cheese during this time too. Mix it up and let it cook a little bit together on LOW heat.
7. Drain the noodles and broccoli and add it to a baking dish.
8. Add the chicken cheese mixture to the noodles and broccoli.
9. Stir it all up and put it in the oven to bake for about 10 minutes. Top with some more mozzarella...Yummo.
10. Top with Parmesan and ENJOY! :)
This meal made enough for me and Hank to have enough to fill us for dinner and then enough for us to have as left overs for dinner again the next night. :)
That's all I have for now! :)