Wow so went to the doctor today everything is looking good and on track for baby Adam I am measuring exactly 33 and I am 33 weeks. My heartburn is keeping me up at night so he told me to pick up some Prilosec OTC it is once a day pretty expensive stuff so hopefully it works. While we were there we all got weighed because my kids just think it is fun to watch me and had to participate today. Isaac is 36 and some change and Noah is 32 and some change so when I am picking them both up holy 68lbs!! That is just crazy that my 19mt old is only 4 lbs lighter than my 3.5 year old. I know that they taper off pretty dramatically in the preschooling years but geez.. Chubby ubby.

I also picked up my groceries for my Thursday cooking session I have planned we are making 2- Tator tot casseroles, 2 cream cheese chickens, and 2 dijon pork chops. All sound YUMMY!

Tator Tot Casserole (freezer style)

2lbs Ground Beef
1 onion
1 10 3/4 can Cream of Mushroom
1 10 3/4 can Cream of Chicken
16oz Shredded cheese
12 oz Sour cream
1 bag tator tots

Brown Onion and Ground Beef, Drain, then layer the ground beef/onion mixture, cream of mushroom, cream of chicken, sour cream, Shredded Cheese and top with Tator tots. Put in Freezer

Cook Day- Thaw overnight in frig and then 375 for an hour! May need a little longer if not all the way thawed in frig the night before.

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Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

Cooking day- Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

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Dijon Pork Chops Freezer Recipe

4 boneless pork chops
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
2/3 cup Italian seasoned bread crumbs (can use plain if thats all you have but add a dash of italian seasoning)

In a bowl, combine Dijon mustard and Worecesterhire sauce. Lightly season the four pork chops with salt and pepper to taste, if desired. Then use a pastry brush to brush each side of the pork chops with the Dijon mixture, or you can use a fork to dip each pork chop in the mixture. Next, coat each side with the Italian seasoned bread crumbs.

Place on cookie sheet flash freeze in the freezer. After a few hours, place the pork chops in a freezer bag or container. You can freeze them in the container immediately, but flash freezing first will allow you to cook one or two at a time, rather than all four.

On cooking day: Thaw in refrigerator or cook directly from freezer. Set your oven to the broil setting and allow to preheat. Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)

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Well ne ways so those are the o so yummy meals I am making doubles of on Thursday morning with the help of one of my cooking club members. Mrs. Shannon. Can't wait.

Wednesday play and learn starts back up and the boys just love love love love love play and learn so here we go again another year. Wed at 10-12:30.

Tuesday- Cleaning
Wed- Play and learn
Thursday- Cooking day
Friday- rest. Might go work out need to get back into that.
Saturday- Taste of Madison YUMMY
Sunday- another day of rest I hope..

Well that is our not to terribly busy week. My brother will be back this weekend and so next week we are back to the grind of school. Fun Fun.. Last week of summer!