7 Quick Takes: Reece, Bowling, & Family

1. Reece update 
Reece now weighs 17lbs 11oz.  He is now eating mostly table food... he is eating what we have for all meals most of the time (pasta, lasagna, frito pie, grilled chicken, pizza, white beans).  Since he is sitting up so well now we took him out of the bath sling and just have him sitting in the tub and he loves is and does GREAT.

2. Jump N Jive  
We went to play at Jump N Jive last week with our play group friends.  Audrey and Aunt Ray Ray were in town so they came too.  

3. Bowling  
They have a free summer bowling pass that lets kids bowl 2 games everyday of the summer for free.  So my friend and I took our boys bowling last Friday.  They did pretty good for their 1st time bowling and only being 3 years old.

4. Father's Day  
We just spent Father's Day hanging out around the house we did run out to get coffee for Keith and I and get Grady a snowball.  I made lasagna and our favorite chocolate chip cookies :)  Keith is a wonderful father and husband... Me and the boys are so lucky to have him.  WE LOVE YOU!!

5. Frito Pie
So at the snowball stand Keith noticed that they sold ice cream and Frito Pies.  We were not a 100% sure what made a TRUE frito pie so I looked it up online and decided to make it for dinner Monday night.  I decided to use one of our healthier chilies and it tasted GREAT!!       

Frito Pie

3 cups Fritos corn chips

¾ cup chopped onion

1 cup grated cheddar cheese

2 ½ cups chili (your favorite -- homemade, canned, whatever)

Preheat oven to 350°F.  Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.  Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

Southwestern Beef Chili with Corn

 

1 tablespoon olive oil

2 carrots, chopped

1 medium onion, chopped

1 poblano or bell pepper, chopped

½ pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, drained and rinsed

1 tablespoon chili powder

1 tbs ground cumin

0.5 tsp + a pinch of ground coriande

Kosher salt and pepper

½ cup corn kernels (from 1 ear, or frozen and thawed)

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes. Stir in the corn.  Make Ahead: You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.

NUTRITION PER SERVING

CALORIES 343; FAT 15g (sat 5g); CHOLESTEROL 51mg; CARBOHYDRATE 34g; SODIUM 893mg; PROTEIN 23g; FIBER 11g; SUGAR 6g

6. Slip n Slide
I got Grady a Slip n Slide at Target on Monday.  He had a lot of fun playing on it :)  Maybe Keith can show him how to really do it one day... I don't think I want to slip n slide, but we will see :)

7. Louisiana Children's Museum
On Wednesday we meet a friend at Louisiana Children's Museum in New Orleans.  We had a wonderful time.  The boys and I then spent the night in Mandeville with my parents and brother.   We had fun hanging out and swimming :)

Oh yeah I just had to pull this picture up because this is Grady at the Children's Museum about the same age Reece is right now.