Butternut Pup Treats

My almost 3 year old loves the dog treats I make. He tries to sneak them out of the fridge or take a bite before he gives it to the dog. I make my own because they are better for our dogs, but also way cheaper than buying a box of milk bones, and it is something fun to do with the kids. They love helping, and this is such a crazy easy recipe, they do it well.  I have posted a couple of other recipes for dog treats, these are a little easier, take less time, and I actually think my dog prefers these. He is a lab so he prefers anything, but he gets more excited about these than the other flavors I have tried. The squash is a good source of fiber and vitamins, the parsley cleans their breath, and the flour has the same benefits as it does for you and I.

Ingredients:

  • 1 butternut squash
  • 1 bunch of parsley (chopped – yes all of it)
  • oats or wheat flour (or both)
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Take your butternut squash and cut it half and scrape out the seeds.

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Place it face down in a  baking dish or on a baking sheet, it will steam itself in the oven if you put it face down.

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Bake it on 350 for about 30-40 minutes, or until it is crazy soft when you poke it with a fork. Sometimes when I have other things to do or errands to run, I will let it bake for about 30 minutes and then turn off the oven, leaving it in there. When I pull it out later, it looks like this. While the squash is baking, put your oats in a food processor or magic bullet and pulse them until they are a coarse powder. If you want to use Whole Wheat flour to avoid this step, that is fine too. Some dogs are allergic to wheat, mine isn’t so lots of times I will use both.

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Scrape it out of the skin and put it in a large bowl with the entire bunch of chopped parsley.

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Put in your flour and/or oats a little at a time, and mix. You will want it to be about the consistency of cookie dough. I can’t give an exact measurement because the sizes of the squash varies. Just eyeball it. If it gets a little to dry, add some water.

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It will be sticky, so I line the baking sheet with parchment paper and grab a silicone spatula to spread it around, making it pretty thin. About half the dough on each cookie sheet will get it perfect.

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I used to make a really firm dough and roll it out to use cookie cutters. My dog does not care what his treats look like. My five year old does, but it takes FOREVER. So this is my solution. Making a wetter dough, spreading it out and baking it for a little longer makes them super crunchy and much more flavorful than adding in all that extra flour to be able to roll them out.

Next I score the dough with a pizza slicer (or a sharp knife), to make the shapes, and they will separate when baked, and just snap apart.

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Bake on 350 for 40-50 minutes. Time will vary based on how thick the dough is. In some spots mine was a little thicker than others, so it may not snap as easily apart. I just leave them out in a bag for a few days to dry out a little more.

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This is typically what they look like when I pull them out of the oven. Crunchy and the house smells delicious.

I store them in a gallon size ziplock in the fridge.

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It may seem like these take forever, but its really just the cooking time that is long. Really the hands on time is very small compared to the other recipes. Like I said before, I sometimes divide this up in my day. Bake the squash in the morning and make them later when I will be home long enough to pull them out of the oven. Last night they were in the oven while I was cooking dinner.

No preservatives or words you can’t pronounce in these. Crunchy to clean their teeth, which is so important. Those soft treats some dogs regularly get can get between their teeth and cause major tartar build up over the long run. And I’m not one of those people who brush their dogs teeth every day. This whole batch cost me under $4. If you have smaller dogs, score the dough into smaller pieces. This one bag will last my two labs at least a month, and they are good in the fridge for 6 weeks or so. If you need to, divide the treats in half and put one bagful of them in the freezer.

Hope your pups enjoy! Mine will!

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Lightened Up Chicken Cordon Bleu

My 5 year olds favorite thing right now is stuffed chicken breasts. Her favorite is green chile and cream cheese, and then wrapping the chicken in bacon. I mean, cream cheese and bacon, there isn’t much better on anything!! I wanted to try making Chicken Cordon Bleu for dinner one night, so of course I turned to Skinnytaste.com. http://www.skinnytaste.com/2009/03/chicken-cordon-bleu.html

I did it almost exactly like she did, but instead of using the breadcrumbs for coating, I used almond flower because thats what I had in my pantry.

Ingredients:

  • cooking spray
  • 4 chicken breasts
  • 1 egg
  • 2 tbsp water
  • 1/2 cup almond flour
  • 1 tbsp garlic powder
  • 1 tbsp italian seasoning
  • 8 slices of ham (deli sliced)
  • 8 slices of swiss cheese (low fat)
  • toothpicks

I took 4 chicken breasts and pounded them out pretty thin, and then cut them in half. Then laid a slice of ham and a slice of swiss cheese on top of each. Rolled them up and pinned them shut with a toothpick.

I made an egg wash with one egg and a few tablespoons of water. In a separate bowl, I mixed almond flour with garlic powder and italian seasoning for the crust. I dipped each chicken roll into the egg wash and then in the flour mixture and made sure it was completely covered.

I sprayed a baking dish with cooking spray and then placed all the chicken rolls in there, seam side down, and spritzed the top of each one with cooking spray.

Baked on 450 for about 25 minutes.

In my other oven I broiled some asparagus, and also sliced some fresh yellow tomatoes to have with it as well.

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I was really surprised at how well the crust formed, and how crunchy it was. I had been worried that it was going to be a little mushy, but it was perfect. Great flavor, great texture. The kids ate every bite, and so did my hubby! It definitely did not taste healthy, which is probably why they liked it so much. Haha. I drizzled some dijon mustard on mine, after the picture of course. It was delicious!

Other things on my menu this week are Pizza Quesadillas, Lasagna, White Chicken Chili, and a Cold Pasta Salad that is a one dish dinner.

It’s good to be back blogging! My 5 year old is in kindergarten now and my almost 3 year old has started Mothers-Day-Out two days a week, so here is hoping for more regular posts, and a cleaner house!

Portobello Pizzas

If you have kids, know kids, or a man of any sort, I’m sure you see a lot of Pizza go by. My kids love Pizza, and my husband really loves pizza. I haven’t tried making my own crust yet, other than with cauliflower, and I have an almond flour crust recipe I need to try. But usually I just get a thin crust pizza dough, and then let the kids do their own toppings. So the other night I also had some big Portobello mushroom caps, which I used for my “crust”. I don’t love pizza as much as my family, it just isn’t my thing. But – I will eat these all day long.

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I put some of my homemade marinara in the bottom (remember I make a big batch, and I still have enough for lasagna tomorrow), then loaded it up with fresh spinach and kalamata olives. 5 little pearls of wet mozzarella and some fresh basil. Bake it until the cheese is bubbly. Let me tell you, it was way better than regular pizza, and I saved probably a hundred or more calories per piece (and yes, I did eat all three – don’t judge me). When I told Brent he said he would try it next time, which is amazing, as usually nothing substitutes from his pizza. But it is just like my kids – if you give it to them enough, and make them taste it enough, they start to prefer the healthier option. On a daily basis both kids ask for broccoli, one of my oldest’s favorite sides is grilled asparagus, and my husband has come a looong way since we met. We both have. Just try new things, and keep trying them, you will see results in your health and your taste buds as time goes on.

It has taken me many years to get where I am, and I still have work to do. When I first started on my journey to being healthy, I really set a one year goal. I wanted to lose a hundred pounds in a year. Life and kids extended my goal, and now I realize it doesn’t matter how long it takes to get there, and even when I did hit the 100 pound loss mark, I wanted to keep going because it wasn’t about the weight anymore. It was about being the absolute healthiest I could be. So here I am, years after changing my lifestyle, still learning and changing, and making progress. There wasn’t a magic pill, there wasn’t a machine or special food that could make it work or go faster. All I could do was work as hard as I could and do my best to eat better than I did. That’s the secret, work hard! Don’t work hard for a week and give up, it takes a long time. And the longer it takes, the more likely you are to keep it off. I lost a large amount of weight quickly once, and gained it all right back and then some, because I didn’t learn anything about eating right or actual nutrition.

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I have some other pictures of me, even bigger than that that I will find. It will work! Keep trying!! Whether you are trying to lose weight or just stop eating poorly, do it. It’s that easy, just make a decision and stick to it.

Creamy Cilantro Verde Sauce

My husband was craving some grilled chicken with verde sauce I had made a while back, but being that I am trying to make as much as I can from scratch, I had to look up a new recipe!

So I found this one on Favorite Family Recipes.

I made it by the recipe exactly, except I did not add the sugar or tobasco. I tasted it after blending to see if it needed it, and I thought it was amazing as it was. And anyone can add tobasco later.

So my version was this:
1 cup of green chiles (or a verde sauce)
1/3 c sour cream
1/3 c plain Greek yogurt
1/3 c cilantro (I just tore a handful off and put it in)
1 Tbsp garlic (minced or powder)
1 Tbsp lime juice
1/2 tsp sea salt
1 tsp cumin
1 4oz packet of ranch seasoning

It all fit in my magic bullet and after we were done I just put a lid on it and put it in the fridge. This might be the best sauce I have ever made, seriously. It would be could on almost anything I can think of, or as a dip! And with summer coming, I can guarantee this will be coming with me to lots of places! My kids devoured it over their chicken, and then dipped all their bell peppers in it. And also wanted it over their quinoa. Next time, I will probably just use 2/3 c Greek yogurt instead of sour cream, so if you do that let me know how it turns out!

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Busy day ahead! I have a tough workout at the gym, dropping off catalogues for my best friend, taking orders, and wrangling these crazy kiddos all day!

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Easy and Clean Spaghetti Sauce

Eating healthy is not just my lifestyle, it really is something I am passionate about helping others do too. So many people say they can’t do it or it’s too hard, or that they love burgers too much. I think this is a transition point for The Gourmet Wife, as I really do want to help educate on the benefits of healthy living, as well as show you how you can have the foods you love with just a few changes. If you are looking for a recipe to try, but are concerned that your family won’t like it or it will be too difficult, try this one!

Example: My husband is a spaghetti conisseur. He loves Italian food and always has. When I was pregnant with my youngest, I craved Italian. I think it was because he was a boy and took after his daddy, because that kid can put away some spaghetti. After finding a recipe for bolognese sauce at http://www.bikinibodymommy.com, I tweaked it a little to make a homemade marinara that is super healthy and packed full of vegetables. I have had so many people ask me for the recipe that I figure it would be easier to post it on here.
These are the ingredients needed for the sauce:

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Ingredients:
1 can organic tomato paste
3 stalks of celery
3-4 carrots (peeled)
1 large tomato
Garlic cloves

I started by putting the carrots, celery, tomato, and garlic in the food processor and making a purée. I put it in the pan with the organic tomato paste, and as much water as you need to get it to the consistency you like. I added some sea salt and Italian seasonings, and that was it! I let it simmer while I cooked the organic ground turkey, then added the meat to the sauce. Another yummy thing to add in is a can of organic fire roasted tomatoes.

I also cooked a spaghetti squash to have instead of pasta. You can have whole grain pasta, or julienne a zucchini to have instead. We always made spaghetti every week, and I made it with a jar of sauce and a box of pasta. Once I began to alter my eating habits, I cut out white flour altogether. Now when I have pasta, I have a hard time sleeping and I just feel like I am lagging all the next day. Hard to believe I felt like that all the time at one point, and I that I believed it was “normal”. It isn’t! Spaghetti Squash is a delicious alternative, and it is super easy to cook. Cut it in half, turn it face down in a baking dish or cookie sheet, and bake at 350 for about 30-40 minutes (until it pulls apart with a fork). For my kids I do make whole grain pasta, because although they eat tons of vegetables, this squash is something they haven’t become acquired to yet. My husband usually alternates on whether he has pasta or squash, depending on how hungry he is.

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This is a yummy, easy recipe to make to encourage your family that eating healthy (and cutting out processed foods) can be delicious! It takes a little more than opening a jar of sauce, but I promise you this is just the beginning of a better way of eating.

Venison Stew

Trying to think of all kinds of ways to cook up this deer in our freezer, and it has been so so cold around here I was craving a big hearty stew. So I cubed up a venison roast and got to it!

First I put a couple of tablespoons of EVOO in the bottom of my stock pot to heat up. Then I put in the cubed meat, and dusted it with a little flour as I put it in. I cooked it until all the sides were brown. Then I put in about 6 cups of beef broth, brought it to a simmer, and just let it cook on low for a few hours. About an hour before were ready to eat I put in all my chopped veggies, tomatoes, and garlic and brought it up to a low boil. When the veggies were tender we were ready to eat!

I used a bag of baby carrots, which I chopped into thirds. About a half of a bag of celery, chopped. Half of an onion, chopped as fine as you like. A large can or two of crushed tomatoes in purée, and one potato. I wanted to try a butternut squash in place of a potato, but no one around here except me likes butternut squash. So I opted for a potato.

Season it however you like, with garlic, salt and pepper, ect. If you want it thicker than it becomes, just take a cup or so of the broth out and whisk in a few tablespoons of flour until it’s mixed well. Then pour it in the stew to thicken it up. Do this until you have the consistency you like. The best thing about stew is that it is easy to make your own.

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I have been cooking it this way since college, but I guess I have never made it for my husband. When he took a few bites he said, “Babe, I underestimated you and I’m sorry. This is way better than I thought it was going to be!” That was kind of a compliment, but he had little faith in me! I think it was just because I kept it simple. Let the meat and veggies flavor the stew, and don’t add too much. Taste it as you go to make sure it is just how you like it, and enjoy!

Another recipe I will be doing tomorrow is Venison Lasagna. Yum!

Black Bean Fajitas

Lately I have been trying to find all kinds of new ways to get my kids to not only try new things, but eat veggies and protein. They are not picky eaters by any means, but it takes them forEVER to eat meat, and I just don’t like having to sauce/butter/cheese up the vegetables. That basically negates eating the vegetable in the first place.

The other day I was on pinterest looking for healthy recipes that I could try for the kids. I came across Black Bean Fajitas. I don’t remember which recipe I read originally, but I just kind of made my own up based on what I thought I could get them to eat. Once I started cooking them, I realized if they saw what was in it, I might get a million questions, rather than them just tasting it to determine if it was good. So I decided to make theirs into a quesadilla. Perfect way to hide everything!! I would show you a picture, but all you would see is a tortilla, not very appealing. I had mine in a bowl. Brent loaded his up in tortillas just like fajitas and loved it. In fact I still had some left over one morning this weekend so I put it in the skillet with a couple of egg whites for breakfast, along with some quinoa. It made an amazing omelet!
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I had three small bell peppers, orange, yellow, and red. I diced them up so they would be easier to eat, along with half of a red onion. I put those in the skillet to cook with a little extra virgin olive oil, since they take the longest. Once the onions started becoming a little translucent, I put in a diced zucchini, corn kernels, and cooked and rinsed black beans. Then I sprinkled on a packet of fajita seasoning, but you could use taco seasoning or a liquid fajita marinade too. Once everything was heated through and coated with seasoning, I layered it in a quesadilla with some cheese and quinoa. Put a spoonful of sour cream on their plates and they were done. Super healthy and delicious, because there was nothing left from those two! I topped mine with some fresh cilantro and tomatillo salsa, along with a dollop of sour cream. It was so good, and definitely filling. I told the kids it was beans, peppers and cheese. They didn’t even know about anything else inside and since it tasted good, they didn’t care!

I think the kids liked it because they didn’t have to work to chew it or have it fall apart because what was inside was chopped so small.

Tonight I am making Tofu Tacos again – by request from my husband! Can you believe it?? As we have been re-evaluating our eating habits, we are realizing we actually like all kinds of other things, and by we, I mean him. Ha. He tells me all the time, he couldn’t have imagined himself liking veggie burgers, tofu, or sushi, or even considering eating meals that didn’t have some large portion of meat in them. I don’t think we will ever cut it out completely, but it is just going to become less and less. So here is to learning about healthy protein alternatives for meals!

My dinner menu this week is:
Sunday night: Veggie Burgers with Grilled Broccoli
Monday night: Tofu Tacos with Quinoa
Tuesday night: Veggie Spaghetti
Wednesday night: Leftovers
Thursday night: Breakfast (Egg white omelets with black bean breakfast sausage)
Friday night: Eat Out
Saturday night: Crock Pot Pork Loin with mashed Butternut Squash and Asparagus

This past weekend we had some friends over to help us clear out some of the underbrush from the trees in the back. Really, the guys did that while the wives had some wine and the kids played. For dinner I had some thin crust pizza dough which I topped with pesto, marinated artichokes, mozzarella cheese, italian sausage, and fresh basil. It was so so good. For the kids I topped theirs with pepperoni and black olives. Both were great and there were almost no leftovers. Easy meal to feed a crowd. The guys got a ton of yard cleared, its so nice to finally be able to walk around down there. We cleared a big spot to put out some deer corn, right by where we saw some fresh tracks. A couple more weeks and we might just have the whole lot cleared back there!

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Easy and Skinny Pumpkin Muffins… and Racecars?

Last year I made a Pumpkin bread mix with just a can of pumpkin and water, rather than any oil or eggs. So I thought I would whip up some muffins the other day before Brent and I left, but realized the recipe was different for muffins. It called for eggs, oil, and a cup of milk. I knew I was going to use canned pumpkin instead of oil and eggs, so I decided to sub almond milk for regular milk and hope for the best! It worked out even better than I expected. The muffins were richer in flavor and creamier than I’ve ever made before. Basically you trade oil evenly for pumpkin: 1/3 cup oil = 1/3 cup pumpkin. For every egg sub 1/4 cup of pumpkin. I used 1 cup of almond milk when it called for 1 cup of milk. Then I mixed it all with the box of Pumpkin Quick Bread mix and popped it in the oven for 15-20 minutes.
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Truett calls them Pumpkin Cupcakes and loves to have them any time of the day.
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This passed Friday, after I ran Hadley up to school after lunch, our babysitter got to the house. Truett went down for a nap and wee jumped in the truck to go check out Brent’s birthday present. He had no idea where we were going or what for, so I punched in the address to the GPS and we just chatted about different things for the hour and a half drive. When we started getting close to the exit, I was reaching for my phone to take a video of his reaction, because the Speedway was right at the end of the exit. What I didn’t realize was that there was a huge sign before the exit that said “Hallett Motor Speedway Exit ###”. He looked at me with this big grin and said, “Babe – is that where we are going? Tell me thats where we are going!!” I was bummed I missed the craziness and the woohoo-ing, but he was so so excited! Then there was a gap in the trees where you could see it was a road course, instead of a circle track. That got him even more amped up. When we finally pulled up, the gates were closed because you have to drive across the course to check in. He was talking about it and then saw some of the cars go by. A Ferrari, Audi, Porsche…. he was making noises only a man can make when they see ridiculously fast cars. I told him that he got to drive one of those cars and started saying, “the ferrari? the porsche? tell me its the ferrari?” Then I was kind of bummed! Because I got him the Lamborghini!! Before I could even get it out of my mouth you could hear the Lamborghini approaching. He looked up and saw it fly by, and I told him that was the one. He just kept saying “This is so awesome. Great job babe! I can’t believe you did this!” I was pretty proud of myself!!

I sat in on the safety class before hand, and then we went outside. Where it had dropped to 40 degrees and started raining. Uuuuuugh. I brought a hat and a scarf and threw them on with my jacket. He went to the track and I went to the pit to watch him get fitted for his helmet and wait for the car to pull up. When he got in, there was an instructor inside who was explaining exactly how to get the most out of the car. I took some videos of him flying by, he was doing about 130 on the straightaways. When he finished, he said he definitely wasn’t cold anymore!
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We drove back towards home and decided to grab some dinner, so we went to a great little restaurant by the house. When we got home, the house was picked up, the kids rooms were clean, they were in their jammies and waiting for us to put them to bed! Talk about a great babysitter. We couldn’t be happier and love having someone we trust so much with our kiddos.

Hope you guys are having a great Monday!

Green Chile Chicken Bacon Mac

I am finally starting to feel like we are getting back to some sense of normalcy around here. After multiple weddings (two of which I was in), birthdays, packing, moving, unpacking, getting our 4 year old comfortable in her Pre-K class, traveling to Texas and New Mexico, I am so excited to have a few weeks to just be.

My hubby is back in school again this semester, another full load of classes after work three nights a week. Hadley is in afternoon Pre-K class (which she loves), and Truett – well, he’s almost 2. That should say enough about him right there, right? His birthday is next Saturday, which is so hard for me to comprehend, but we will be having a little party for him the next weekend. This will be our first official party in the new house, so I am getting really excited. I LOVE parties.

Since Brent is in class until after dinner two to three nights a week, I have been trying to plan easy to prepare dinners for those nights. The kids are also at an age where they love to play together, and really play well together. In our new house we opted to not have a play room, but to give them bigger bedrooms. We can fit all of their toys, dress-up clothes, train table, basketball hoop, baby beds…everything… in their new bedrooms. It is so nice to actually have a study and a formal dining room to be used as we intended.

After I pick Hadley up from school, we usually play outside for a while and then they come in and go in one of their rooms and play while I cook dinner. Last night, they destroyed their rooms, but I made a yummy dinner that they both ate, so it was worth it! Plus we cleaned their rooms before bathtime anyway. I found this recipe on Pinterest, here is the from over at Picky Palate. During the fall I use a LOT of green chile in my recipes. It is delicious and warms up all of our fall/winter meals. I did change it up a little, based on things I had in the pantry. Brent was even saying this could be a good “leftover” meal, as far as throwing in pretty much anything to make it delicious.

I substituted Quinoa for the elbow macaroni, and I also used 12 slices of cooked turkey bacon, instead of a pound of cooked pork bacon. It turned out great, everyone ate it, and Brent said he really liked it. Here is how I did it!

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Ingredients:
Quinoa – 1 cup dry. Prepare according to instructions and set aside
2 large chicken breasts – cook, chop, and set aside.
1 stick of butter (1/2 cup)
1/2 cup flour
2 cups Milk (I used lowfat)
2 cups sharp cheddar cheese (would also be good with jack or colby)
salt
pepper
1 cup of chopped green chiles (or two 4oz cans)
12 slices of turkey bacon, cooked and chopped
1/2 cup Salsa Verde (tomatillo salsa)

First I cooked the quinoa and the chicken and set them both aside. I also cooked the bacon and chopped it up into small pieces. If you use fresh green chile, peel it and chop it up, or use 2 small cans of the chopped chile from the store. To make the Rue, you melt the butter and then add in the flour. Whisk together until its well mixed, and then keep stirring for 2-3 minutes, and it will start to get a little darker in color. Pour in the milk and whisk until it thickens, 3-4 minutes. Then pour in the shredded cheese, and stir until its melted. Season with salt and pepper. I made the sauce in a large sauce pan, so that I could just pour everything else into it. In went the quinoa, chicken, green chile, bacon, and salsa verde. Mix well and enjoy!

I topped mine with some extra salsa verde because it is just so delicious!! It is not spicy at all, unless the chiles you use are hot, which mine are not. I have plenty of leftovers to have it for lunch today, yum!

Brent’s birthday was last week, but he is getting his present from me tomorrow afternoon! He has no idea what it is, so I will post pictures afterwards!! I’m so excited!

Italian Stuffed Chicken

I pretty much love anything stuffed. Stuffed animals, stuffed mushrooms, stuffing at Thanksgiving, etc. And I love meat stuffed with other things. Keeps it so moist and makes it so much more flavorful! Without really having to work very hard.

I saw the original recipe here – at Maestro Recipes. It was a little vague but allows for you to personalize it to your liking. I found a jar of chopped kalamata olives, Brent’s favorite, and used them for the stuffing.
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Here is my recipe, and you can easily alter it to your preferences.

Ingredients
4 Boneless Chicken Breasts
1-2 Tbsp of Chopped olives or tapenade
2 Tbsp of Sundried tomatoes (optional)
Minced Garlic or Garlic Powder
Italian Seasoning
4 ounces of cream cheese, softened
2 tomatoes (thinly sliced)
Salt and Pepper
Extra Virgin Olive Oil

Directions:
Mix the olives, sundried tomatoes, and whatever else you choose into the softened cream cheese. Add some garlic or garlic powder to your liking, and Italian seasoning. Mx well and set aside.

Preheat the oven to 425. Take the chicken and cut a slit down one of the long sides to make a pocket. Put a quarter of the mixture into the chicken. Stuff all the breasts, then salt and pepper the tops. Lay the tomato slices across the top and drizzle some EVOO over them right before popping it in the oven. Bake for 25-30 minutes (depending on how thick the chicken breasts are).
Each Stuffed Chicken Breast has about 5 carbs.
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I roasted some broccoli to have with it, and made a cheese sauce to make it a little more appealing for the kids.

Cheese Sauce
2 Tbsp Butter
2 Tbsp Heavy Cream
3 Tbsp water
4 ounces cheese (I used mozzarella for broccoli, but any cheese you like is fine!)
1/2 tsp Salt

Melt the butter in a saucepan, then add the heavy cream and water. Whisk to mix and then add in the cheese. Sliced, cubed, or shredded all melts the same. Whisk until melted and add a Tbsp of water at a time to get the consistency you prefer. Per quarter cup, this has 1 carb per serving.

Everyone ate ALL of their dinner, including Truett who also at about half of my leftovers for lunch today. Hadley even ate her broccoli, and Truett ate some of his. I was actually proud that he just put it in his mouth! The fact that he chewed and swallowed a couple of pieces was amazing. He is in a no vegetable phase at the moment, unless I hide it or disguise it as something else (Pepperoni Pizza Casserole).

Today we are going to the gym, a play date, lunch, and then home for naps while I finish the cake topper for Hadley’s birthday cake. Then maybe a little pool time if I can swing it before having to start on tonight’s dinner, Chile Relleno Casserole!!