September went by in a blur. The babe is 6 weeks old and we’re getting our footing a bit. A bit. I cooked a few things but my priority was hitting all the food groups for everyone and not worrying if meals weren’t my most exciting or inventive. I’m giving myself some grace and always striving for some advanced dinner prep while I’m home for maternity leave, especially since dinner time got wayyy crazier with a baby who hates 4pm-9pm and a toddler who is ready to play.
Some of my go-tos lately have been: sesame noodles & edamame; grain bowls (farro/sausage/zucchini); meatball sliders; eggs/breakfast; and salad bar. I’m 100% still obsessed with a pb&j smoothie I made non-stop while pregnant. I owe you the healthier reboot I took on this smoothie but it is saved on my insta-stories highlights for now. I have a new smoothie to share next month as well as the cutest seasonal appetizer ever.
I made this protein-packed salad as a twist on the Italian tuna and white bean salad.
Because they’re so easy and ohh-so-good, I made these chicken, bacon, cheddar, and ranch turnovers with crescent rolls. After these, the little guy and I made pizza ones with sauce, mozzarella, and pepperoni but we didn’t blog it.
Lastly, dessert is necessary in life and this cheesecake mousse parfait is perfectly packable to bring somewhere or was great mixed to order as you need a little sweet treat.
The Little Guy
I’m thanking our lucky stars that we’ve squeaked out this long (3.5 years and counting) of him in a crib. With the new baby I’m ever so thankful he’s happy in his bed/crib for now. I have a feeling the toddler bed in is in our future but I’m hoping he can hang on until baby sister sleeps through the night. One thing at a time, right? He is such a good big brother. He loves the baby and doesn’t mind that sometimes we divide and conquer. He has confirmed the only deli meat he’s into is salami. All grains are good- this month he really loved farro which I haven’t made in awhile. We’re all still popping cherry tomatoes from our plants as often as we can. He has especially loved pineapple and raw bell peppers this month.
The Baby Girl
She’s about 6 weeks old now. Just like her big brother did, she struggles in the early evening. Around 4ish she can’t sleep and by 6 she wants nothing to do with anything. Nothing helps soothe her until 8 or 9pm when she’ll eat and then sleep. Apparently this is a thing- like sundowning. Our pediatrician says most work themselves out of it at 6 weeks-12 weeks. Here’s hoping it is any day now! It is emotionally draining, very tiring, and so sad. We’re also trying to give the little guy attention and love (as well as dinner & a bath) after his day at preschool so her screaming makes this timeframe even more exciting. Daytime she’s so happy and starting to smile! She eats every 3 hours and I cannot wait until I don’t have to wake her to eat. Ditto for evenings, we’re waking her every 4-5 hours to eat. Since she wasn’t gaining weight we’re not really at liberty to dismiss her doctor’s advice for eating.
This Year’s Goals:
Year of the candle: I got this pumpkin/vanilla-ish one
Cook more appetizers/snacks: nope
Taking time to blog thoughtfully: ehh. blogging at all is an accomplishment in my book.
Journal the cute moments of my little one: I slacked this month.
What I’m reading: I read The Vacationers; The Goldfinch; & The Last Mrs. Parrish
What I’m watching: I’m into The Crown which is fun for some substance
Salads for lunch can be tricky. Sometimes they’re tasty but not filling, or sometimes they’re delicious but full of the add-ons and not the healthy parts. I made this one with a tweak on the traditional Italian tuna & white bean salad by really upping the greens. Balance is the goal right now. The days often end with ice cream so starting with a green-based smoothie and lunch centered around veggies, fish, and protein seems like a good idea.
Tuna & White Bean Protein Salad (for 2 servings)
1/2 cup white beans
1 can tuna, white in water
2-3 cups arugula
Rinse beans, drain tuna, and wash and chop the tomatoes, cucumber, and greens.
Add everything to a bowl.
Mix one part Italian dressing and 1 part Creamy Caesar dressing. Then toss the salad in the dressing.
I liked the heft to the salad with the tuna and the beans with the fresh and crisp greens, tomatoes, and cucumbers. I often have arugula around because I love the peppery flavor, and it has a pretty long shelf-life in the fridge. The dressing gives the ideal alive, vinegar touch with the decadence of a creamy dressing too.
I only tossed half with the dressing and batched the rest up for the next day. I’m home on maternity leave and sometimes have fun in the kitchen come lunch time…other days, I’m grateful to have a no-brainer lunch ready to sneak it in before the next feeding/naptime/etc. I don’t often bring tuna to the office for lunch because of the smell-factor, but it would be a perfect dinner to have ready too. Reducing (and finely chopping) the greens would make this more like the traditional Italian one that would be great scooped onto crackers!
These little buggers are so cute and delicious. Crescent rolls are getting stuffed with, yup, you’ve guessed it, chicken, bacon, ranch, and cheddar. They became an instant dinner with the help of pre-cooked bacon and some rotisserie chicken. Serve these with some salad and they’re dinner like a hot sandwich, or on a big platter with ranch as an app! They are an ideal weeknight dinner or a fun one for kids to help assemble.
Chicken, Bacon & Ranch Turnovers
1 can crescent rolls (8)
4 strips of cooked bacon
1 cup roasted chicken, shredded
1/2 cup shredded sharp cheddar cheese
3 tablespoons ranch dressing
1 teaspoon ranch dressing powder mix
Preheat the oven according to the crescent roll instructions, then shred the chicken and chop the bacon.
Mix the chicken with the dressing.
Unroll the crescent dough into the perforated triangles. Top the wide part of the triangle with chicken, bacon, and cheddar. Then carefully roll towards the point.
Sprinkle ranch powder on top and place on a baking sheet lined with parchment, a baking mat, or sprayed generously with non-stick spray.
Bake 10-15 minutes, as directed by the crescent packaging.
These are a great use for leftover chicken if there isn’t a lot of it and they reheat well in the oven or toaster oven. Pop any leftovers into the freezer for another day’s quick lunch or game-time snack….though, I don’t think you’ll have any leftovers!
I’m backkkk! I whipped up these super quick cheesecake mousse parfaits and can see them showing up on occasion since these are so tasty and so simple. They’d be easy to customize. I nabbed the end of strawberry season which made me love these that much more but top as you like your cheesecake- any berry, chocolate sauce, caramel drizzle, or whatever!
Cheesecake Mousse Parfaits with Strawberries
Ingredients: (for 4-6 servings)
1 box cheesecake pudding mix (prepared according to package)
2 cups strawberries
1 tablespoon water
1 teaspoon sugar
4 oz cool whip (1/2 of a container)
1 cup granola
Mix the pudding according to the package and refrigerate.
Slice the strawberries and stir in water and sugar. Refrigerate until serving.
Before serving, mix in the cool whip. Serve mousse with strawberries and top with a sprinkle of granola.
Swap out the granola for graham cracker crumbles or vanilla cookie crumbles too.
I had this on the brain for awhile but whipped it up (literally, whipped the pudding! Ha!) on a random weeknight. Now I’d be ready to bring this anywhere. It’d pack really well to mix just before serving.
Psssst! Use the rest of the cool whip for this lemon fruit dip!