Yes, we sure are! After 4 back to back chemical pregnancies, we were feeling pretty let down. It's hard to go through something like that. I certainly was feeling like something was terribly wrong with me. I went for tests, and everything came up clear. My doctor did every type of test he could. He advised me to wean my then 16 month old Acorn, because he suspected my hormones were out of balance because of it, so I did. Luckily, it did not go too bad. Finally, I was supposed to go through some more intensive tests tracking a complete cycle, and we were supposed to avoid getting pregnant. But lo and behold, here comes baby bean #4, totally unexpected, but very welcome!
I was terrified at first because I was thinking this might end up as another chemical pregnancy, but not so. So glad that this baby is here to stay! Wish us a happy and healthy 9 months! Baby bean #4 is due in July, 2013!
Saturday, November 24, 2012
Healthy Baked Potato Strips
This is simple to make and good for you! Serve as a side to any dish you want! It also makes a great healthy snack! Serves 6.
6 large red potatoes, cut into strips
1/4 cup olive oil
salt, to taste
pepper, to taste
paprika, to taste
Preheat oven to 375F.
Spray a couple cookie sheets with nonstick spray. Lay out the potatoes on them and drizzle with the olive oil. Add the salt, pepper and paprika as you wish and light coat potatoes with the spices and oil.
Bake in the oven for about 25-30 minutes till crisp.
And serve to your crowd! Tastes great! So much better than frying. About 8 points per serving.
6 large red potatoes, cut into strips
1/4 cup olive oil
salt, to taste
pepper, to taste
paprika, to taste
Preheat oven to 375F.
Spray a couple cookie sheets with nonstick spray. Lay out the potatoes on them and drizzle with the olive oil. Add the salt, pepper and paprika as you wish and light coat potatoes with the spices and oil.
Bake in the oven for about 25-30 minutes till crisp.
And serve to your crowd! Tastes great! So much better than frying. About 8 points per serving.
Authentic Buffalo Wings
This undoubtedly one of my husband's favorites! And mine too. Super easy to make and exactly how they make it in New York! Serves 4.
4 pound bag of chicken wings (more if you wish)
1 cup Frank's Red Hot Sauce
1 stick butter
Celery, sliced (on the side, as much as you wish)
Ranch or Blue Cheese to dip
Preheat oven to 425F.
Line a couple large cookie sheets with foil and spray with nonstick spray. Lay the chicken wings on it, about 1/2 inch apart. Pop in the oven for about an hour. Check if the skin is browned, and if not, leave for an extra few minutes.
Melt the butter and add the Frank's Red Hot Sauce. There can be no substitutions! It has got to be Frank's Red Hot! Mix well.
When wings are done, pour the butter-hot sauce mixture over the chicken and toss. Make sure to coat chicken very well!
Delicious! Great authentic Buffalo taste! Serve with the celery and dip on the side. About 14 points a serving, so go easy (if you can!)
4 pound bag of chicken wings (more if you wish)
1 cup Frank's Red Hot Sauce
1 stick butter
Celery, sliced (on the side, as much as you wish)
Ranch or Blue Cheese to dip
Preheat oven to 425F.
Line a couple large cookie sheets with foil and spray with nonstick spray. Lay the chicken wings on it, about 1/2 inch apart. Pop in the oven for about an hour. Check if the skin is browned, and if not, leave for an extra few minutes.
Melt the butter and add the Frank's Red Hot Sauce. There can be no substitutions! It has got to be Frank's Red Hot! Mix well.
When wings are done, pour the butter-hot sauce mixture over the chicken and toss. Make sure to coat chicken very well!
Delicious! Great authentic Buffalo taste! Serve with the celery and dip on the side. About 14 points a serving, so go easy (if you can!)
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