Yesterday’s appointment with the hematologist went as well as could be expected. I still need to get more bloodwork done and there is a possibility of steroids or a platelet transfusion in my future, but as of now, I am ok and things are moving forward. The best news — the baby is totally unaffected by it all. She has no clue that her mama sucks at growing platelets and is perfectly content with her flips, summersaults and stretching.
We also had a midwives appointment yesterday that went well. Baby Bunny is measuring a week ahead — already an overacheiver! 🙂
Last night we finished putting her room together. We still need some items (diaper pail, changing pad for the changing table — oh, and the baby!), but everything is organized and in it’s place. Lauren even started pulling some items together for the hospital bag. Here are some pictures of the room:
And last but not least… a recipe!!!
I know it’s been a very very long time and quite honestly I have not been in the mood to cook more than some plain pasta. Hot weather = lots of fruit, yogurt and cool foods. But last night was different 🙂
Spinach and Mozz. Stuffed Chicken
4 Boneless, skinless chicken breasts
4 Cloves of garlic
1 Large bunch of spinach
1 Ball of Mozzerella
Some olive oil, salt, pepper
About 1 cup of white wine
- Place a piece of waxed paper on the counter, then one chicken breast and then another piece of waxed paper over top. Pound with a mallet, hammer, end of an ice cream scooper — whatever you have — until the chicken breasts are each about 1 inch thick. Salt and pepper both sides lightly.
- Saute the garlic, olive oil, salt, pepper and the spinach in a small pan. It does not have to be long.
- In the center of the pounded out chicken breast, place a small pile of cubed mozzerella, topped with a similar sized portion of spinach.
- Fold over one half of the chicken breast, then the other so that the inside mixture is hidden by chicken breast.
- In a larger pan, melt about 1/2 stick of butter (I never said this was super healthy) and add white wine (alcohol burns off!). Allow to simmer and get hot. Then add the chicken, folded side down, so that you can sear the open ends closed. This is a delicate part and it’s best to place in pan and remove from pan with hands. Just be sure to wash your hands thoroughly afterwards.
- Place seared chicken breasts with the folded side down in a glass baking dish. Pour any remaining butter/wine over top of the chicken.
- Cover with foil and bake for 20 minutes at 350 degrees.
- Top each breast with mozzerella cheese and some Italian seasonings, as desired, and bake until the cheese is melted.
I served it with a fresh pasta salad of egg noodles, lime juice, salt, fresh diced tomatoes and Italian seasoning. If I wasn’t pregnant, I probably would have made a nice white wine sauce for the top of the chicken. Might be a nice touch for those who are not gestating.