I have to admit, I have not gotten in any running in the past week. I have been walking about 2 miles a day though, so I'm happy with that. My ligaments are starting to protest my daily activities. It's so strange the things that happen to your body when you are pregnant, and fascinating at the same time. I'm not quite sure how we came to be (God, evolution, yada yada) but it can be really mind boggling when you find out how everything works to bring a new life into this world. I must admit though, I sometimes wish I was a kangaroo so I could store this baby on the outside of my body for a while. I suppose that's what the Baby Bjorn is for.
If you'd like a good laugh, you should go walk around Target or Walmart with me right now. You can see the fear in people's eyes as they think my water is going to break right on the spot or something. I am quite a sight. Don says he will wait to take a belly shot of me at least another week since I was almost 40 weeks when he took the picture of my belly with Travis. So maybe I will post that picture until then and you will get the idea.
On to this weeks recipes! The first recipe is Tortilla "Cigars" out of "Deceptively Delicious". The picture of this recipe in the book reminded me of my high school days working at Ponderosa. One of my favorite things to steal off of the buffet were the Toquitos. They were probably very bad for me, and I have to admit, although I worked there all through high school, I've only set foot in a Ponderosa once in the last 17 years.
So, I decided to use my leftover deer meat for this recipe instead of making a meatloaf. I was running out of time in the week to get my two recipes in, so I looked for something to make here instead. 1 cup of sauteed meat (you can use chicken or turkey if you like), 1/2 cup shredded reduced fat cheddar cheese, 1/2 cup yellow squash puree ( I used sweet potato), 1/2 cup carrot puree, 4 ounces reduced fat cream cheese, 1/4 tspn garlic powder, 1/4 tspn salt, 6 large whole wheat tortillas cut in half.
Stir together meat, cheese, purees, cream cheese, garlic powder, and salt. Spread about 2 tablespoons of the mix on the tortilla's edge. Roll the tortilla into a cigar shape. Place seam-side down on the baking sheet. Bake until the tortillas are begin to brown, about 4 to 5 minutes.
Don and I loved this recipe, Travis does not like red meat so he wasn't too fond of it. Oh well, more for us!
My other recipe for the week was home made macaroni and cheese out of "Double Delicious". I told a friend that I made it on Sunday and he said "oh, yum, my mom and grandma always made home made mac and cheese". I had to explain to him that his mom's recipe was probably much tastier just for the simple fact that it is traditional southern mac and cheese, and not the healthy hidden veggie kind I made.
The recipe is as follows: 1 lb. whole wheat pasta, 2 Tablespoons fat free margarine, 2 1/2 cups skim milk, 1 1/2 cups flour, 1 cup cheddar cheese, 1 teaspoon salt, 1/2 cup sweet potato puree, 1/4 cup whole wheat breadcrumbs, 2 tablespoons grated Parmesan. Heat margarine in a saucepan and whisk in the flour. Slowly whisk in the milk. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the cheddar cheese, salt, and sweet potato puree, whisk until smooth. Stir the cheese mixture in with your already cooked pasta. Transfer to a baking dish and sprinkle the top with bread crumbs and Parmesan. Bake at 375 degrees for about 20 minutes.
We all loved this one and we had plenty of leftovers. It's another recipe that I will probably make again. Tonight I made the chicken enchiladas recipe again and it was just as good as the first time.