Final stretch

So it's looking like not only can I *not* get pregnant without medical intervention, I also cannot go into labor...without medical intervention. Induction scheduled for Monday! Woo woo! If that's how it shakes down, the babies' birthday will be 4/2- mine is 4/4, Fred's is 4/6, and Mac's is 4/8. One huge birthday week.

We've been trying to make the most of the last week as a family of four. On Tuesday morning we went out for breakfast. Can't go wrong with Perkins (and also can't go wrong with kids-eat-free-on-Tuesdays).

When they're teenagers and too cool for each other I'll have to remind them that they used to love to hold hands.

Yes, I let him order the chocolate peanut butter muffin in addition to the rainbow pancakes. He legit ate his fruit first and then only 2 bites of muffin.

I've been resorting to easy dinners lately- just not motivated to stand on my feet. You know I'm a huge Aldi girl and my friend told me that she picked up some of their cilantro lime marinated chicken. The Aldi near me doesn't carry this so I whipped up a super easy version of my own.

Cilantro Lime Chicken
-1 package chicken breast tenderloins (or you could use any kind of skinless chicken- I like how convenient the tenderloins are, plus I knew I was using these for salads)
-1 bunch cilantro, leaves coarsely chopped
-1/2 cup lime juice (I buy the bottle of Real Lime)
-1/2 cup olive oil
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon minced garlic (optional)

In a cup whisk together cilantro through garlic. Place raw chicken in a sealable bag and pour marinade over chicken. Let marinade for at least 30 minutes, up to overnight, turning occasionally.

When ready to cook chicken, either heat up grill or grill pan. I coat my grill pan with nonstick cooking spray. If you're using chicken tenderloins, these take about 5 minutes on each side. Cook until internal temp reaches at least 165 degrees.

I used these as the protein source for roasted corn and cherry tomato salads (with my FAVE avocado cilantro dressing). These could also be used in burrito bowls or quesadillas.

Not nearly as enticing as rainbow pancakes and a chocolate peanut butter muffin, but a great way to flavor up some chicken!

Avoca-d'oh!

My big accomplishment so far this week? Finishing the babies' room. 

The decor I did five years ago- before we'd even started the IVF process- was a stencil I lovingly referred to as BIRDS BIRDS BIRDS!

As much as I love the sunny and busy BIRDS BIRDS BIRDS I figured a change is due. And YES I went with what is apparently known to the internet as "millennial pink." 

This ceramic lamb was handmade by my super crafty great Grandma DenBoer when I was born. How sweet is that?

One giant thing off our checklist. And yes, I totally get that BABIES DO NOT CARE about decor, but shoot, I thiiiiiiiink I might be spending a lot of time in this room over the next few weeks...months...YEARS. 

In food news, going through my pantry today led me to discover three overripe avocados I'd *meant* to add to the corn salad I made two nights ago. When life gives you overripe avocados, you can pretty much go ahead and make chocolate chip quick bread. Say whaaaaa?

Dark Chocolate Bread

-3 ripe/overripe avocados (should have browned outer skin and be slightly soft to the touch), skin and pits removed

-1 cup white sugar

-3 eggs

-1 teaspoon vanilla

-2 1/2 cups white or white whole grain flour

-1/2 cup dark cocoa powder (could sub regular cocoa powder)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 cup chocolate chips (optional but I sure did)

Preheat oven to 350 degrees. Coat a 9x5 loaf pan with nonstick baking spray. 

In a large bowl, beat avocados until smooth-ish. Beat in sugar, and then eggs. In a separate bowl, combine dry ingredients (except for chips). Blend in dry ingredients to avocado mixture. Stir in chips if using. Spread batter evenly in the loaf pan and bake 60-70 minutes, or until knife inserted in the middle comes out cleanly. 

Makes 12 super rich slices. Per slice: 230 calories. This definitely falls into the category of a treat, but it's a good way to use up avocados and sub in heart healthy fats instead of the usual butter or vegetable oil that these types of recipes often call for. 

I may just go enjoy a slice in "my" new room!

Ready to tap out

As of Monday I am no longer employed.

Er, voluntarily.

And unemployed in the stay-at-home-mom sense. 

Woof. 

So far I've been doing lots of super important things, like...

making homemade chocolate sprinkle donuts, and...

...taking naps on the couch, and...

...struggling to take my socks off.

In sum, I AM A DISGUSTING HUMAN. 

Gah. 

I'm still a-cookin' though! I made a recipe that I kinda half payed attention to on Facebook. Like, I saw the concept and thought "I don't have 30 seconds to watch this video recipe! There's drool to leak onto my nice pillow!" 

Sloppy Cheesesteaks

-1 tablespoon olive oil + 1 tbsp butter

-2 large yellow onions, diced

-2-3 green bell peppers, seeded and diced

-1 lb extra lean ground beef

-2 tablespoons Worcestershire sauce

-1 tablespoon dried parsley

-1 teaspoon ground black pepper

-1/2 teaspoon garlic powder (or 1/4 teaspoon minced garlic)

-1/2 teaspoon onion powder

-7 slices provolone cheese

-6 whole wheat sandwich thin type "buns"

-Olive oil mayo (optional)

In a large saute pan over medium high heat, add oil and butter. Add onions and peppers. Stir and saute until tender and lightly browned. Pour in a container and set aside. Add beef to the pan. Cook until no longer pink- breaking up chunks well. Add seasonings. Stir onion/pepper mixture back into beef. Turn off heat. Top with slices of provolone. Cover and let cheese melt for about 5 minutes. Stir in now-melted cheese. 

Spread optional mayo on each side of the sandwich thin and top with a scoop of meat mixture. I like to eat mine open faced.

Per sandwich: 375 calories.

Now if you don't mind, I have some feet that need extrication from their socks.