Throwback Thursday

Oh, this blast from the past from when Lauren was 4 about did me in. I miss my girls when they were little and especially this last little girl of mine. This is back when she would let me dress her and pick out special fun outfits for Valentines Day.

She is growing much too fast for my liking.


Menu Monday - Ground Turkey Taco Skillet


This is on our menu plan this week. I have started to sub ground turkey in for ground beef more and more lately. In dishes like this, you barely even notice. And I am actually beginning to prefer the taste of the ground turkey over the ground beef, which feels so much heavier and greasier to me now.
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 5
A healthy dinner your whole family will love - all made in one big skillet!
  • 1 lb ground turkey
  • 1 onion, diced
  • 1 (1.25 oz) packet taco seasoning mix (or homemade taco seasoning)
  • 2 cups water
  • 1 (16 oz) jar salsa
  • 1 (15 oz) can corn, undrained
  • 2 cups instant brown rice
  • 1 (4 oz) can green chilis
  • 1 cup shredded Mexican or taco cheese blend
  • 2 cup(s) shredded lettuce
  • 1 large tomato, chopped
  • ½ cup reduced-fat sour cream
  1. Cook ground turkey and onion in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned.
  2. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12 to 15 minutes, until liquid is absorbed. Sprinkle with cheese; cover and let stand 1 to 2 minutes to melt cheese.
  3. On plates, top rice mixture with lettuce, tomato and sour cream.

Wee One Wednesday - One Year!

How did this...



Turn into this....





However it happened...he is a busy boy now! No time for sleeping in the middle of the day on Mama anymore! :(

He eats pretty much anything we do now. He takes 2 naps a day if I am lucky. And has started to sleep about 11-12 hours at night now. (Just in the last week or so has this really started happening. I thought the day may never come.)
He still nurses 2-3 times a day, mostly because we are both still enjoying this time together and since he is our last, I am in no hurry to be done with this special bonding time. Especially since he is so very busy all day,  this is some of the only cuddle time we have and I love it.

His favorites include: eggs, ham, cheerios, crackers, yogurt, applesauce, juice, bread, potatoes, green beans, corn and rice.

He is not a fan of: puffs (anymore), grapes, milk, citrus

Words he can say - Dada, Mama, All done, Mmmmm (which means I am hungry and I want more), Hi, Belle-Boo
He also signs All done and waves Bye Bye

Stats - Weight - 19 pounds 1 ounce
             Height - 30.5"
             Head - 18.3"
Healthy, Happy, Handsome Fellow! 


We had some friends over for pizza and cupcakes on his actual birthday and had a family party the following Saturday. His gifts incuded: a play cell phone, a dino transporter, a dumptruck, a pool floatie, a color crayon toy, a Little People giraffe set, a stuffed bear/frog. 

Of course he had no idea what all the fuss was about, but we sure had fun celebrating this little gift. We are so thankful to have sweet little Noah in our lives!


Recipe Monday - Almond Joy Cookies

I plan to take these to our class Super Bowl party this Sunday. Yum!


Almond Joy Cookies
Author: Christine Carlisle
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • ⅔ cup chopped lightly salted almonds
  • 1 (14 oz.) bag sweetened coconut flakes (Please make sure your bag of coconut is the correct size. This makes all the difference!)
  • 1 (12 oz.) bag semisweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk (I used fat-free)
  1. Preheat the oven to 325*F. Line two cookie sheets with parchment paper and set aside.
  2. In a medium sized bowl, combine the almonds, coconut, chocolate chips and sweetened condensed milk. Stir until thoroughly combined and coated.
  3. Using a cookie scoop, or a spoon, scoop out bundles of the coconut mixture onto the cookie sheet. They don't spread while baking, so you can place many on one cookie sheet.
  4. Dip your fingertips in a little bit of water, and pat down the tops of the cookies just a bit so they aren't too mounded.
  5. Bake for 12-14 minutes at 325*, until the bottoms are golden and the coconut on top starts to toast.
  6. Remove the cookie sheets from the oven and allow to cool completely on the cookie sheets before transferring to an airtight container. The cookies may be sticky. Carefully remove from the parchment with a thin spatula, and layer parchment in between layers of cookies in your container.
  7. ENJOY!