The Joys of Nesting!

Nesting has for sure set in at our house as we have 13ish weeks until Lucy's arrival. I feel her move constantly all day long - I am not even sure she really sleeps much. Moose lays on my stomach any chance he can get as I think sometimes he feels like he has to keep her warm and hatch her like an egg. She often kicks him, hard. He use to jump up and growl at her but now he just looks at me and rolls his eyes. I can only pray they become best friends sooner than later!

Lucy's room is starting to come together. We still need to pick up a few things like a crib mattress, pack n play, storage bins w/ lids for her closet and storage under her crib and of course some more clothes and diapers! Our neighbors are hosting a baby shower this weekend. I can't wait to spend the afternoon with them on Sunday. We are blessed by such wonderful neighbors and the #1 reason we decided to resign our townhome lease for another 12 months. I couldn't bare to think of leaving this community of dear friends as I work from home during Lucy's first year of life.

I deep cleaned our entire house room to room back in August before we had our garage sale. These days I am just maintaining and keeping the rooms clean. We thankfully aren't nick-nack or clutter people but it also means that I often find that I want something to organize and clean and can't find something! So I had to find something else to start keeping me busy along with wrapping up my Tastefully Simple business for maternity leave.

Cooking! 

I have cleaned out both freezers and made lists of what each one holds that are posted on the door. I am more than thankful for the large freezer we have in our basement that Kevin's mom gave to us several years ago. I keep it stocked with veggies, bread, fruits, and meat that has gone on sale. It has saved us so much time and money in the long run.

Now that I have cleaned out the freezers it is time to start stocking them with our favorite meals for when Lucy comes. I know we will have other priorities once she is born and I want to make sure we are still eating healthy and dairy free as much as possible.

I already have it stocked with Vegan Lasagna - Pizza Beer Bread Loaves (2) - Chili - Beef Stew - Millet Muffins - Banana Bread. Today I am adding to the stash with Pumpkin Enchiladas - Chicken Enchiladas - Potato Soup. (click on the item to be taken to the recipe)

Here are today's recipes:

Pumpkin Enchiladas 

Chicken Enchiladas

8 oz of cream cheese (dairy free - found at whole foods) 

½ cup of Sweet Jalapeno Dip Starter - Tastefully Simple Spring/Summer product 

2 – cups of chicken (cooked and shredded)

1 cup of shredded cheddar cheese (Daiya Brand) 

4-6 tortilla shells (fajita size or larger) 

Mix cream cheese and sweet jalapeno dip starter, set ¼ of mixture aside (will use on top of enchiladas).  Add chicken and 2 cups of shredded cheese to cream cheese mix.  Fill tortilla shells with desired amount of chicken and cream cheese mixture.  Place in greased glass casserole dish.  Top with the cream cheese and sweet jalapeno dip starter that was set aside.  Bake at 350 for 20 minutes.  Remove from oven and top with remaining shredded cheese.  Put back in oven until cheese is melted.  Top with tomatoes, lettuce, onions and salsa (optional). 

Potato Soup - from Pinterest! 

3 lbs potatoes, peeled and cut into 1/2 inch cubes

1/2 chopped onion

4 cups chicken broth

garlic - salt - black pepper

1/2 cup sour cream (I used Green Valley Organics Lactose Free) 

1 cup shredded cheese (Daiya Brand)

green onions and bacon crumbles

Place potatoes, onion, broth and seasonings in slow cooker and cook on low for 8-10 hours or high for 5 hours. When potatoes are soft mash and mix in sour cream. Garnish with cheese, onions and bacon. 

(photo credit) 

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