Last Weekend as 3?

Eh, who knows. But, if it was our last weekend as a family of three...it was a pretty good one! We spent a good bit of time in the kitchen and had some really funny and great conversations with Lily. It's shocking how fast she is growing up...

We decided Saturday morning that cupcakes were on the agenda! Whether that was Lily's idea or mine...who knows...but it was so much fun! She is such a good helper...so we let her lick the spoon...and bowl...and whatever else had icing on it in the end! She ended up falling asleep at the table during dinner so her cupcake dessert had to wait until the next day...which she was fine with until we told her that she couldn't eat all 12 at once!

Dinner Saturday night was "special" as well. We decided to indulge in the Scalini's Eggplant Parm. Here is the deal...

I'm not one that thrives in pregnancy. I don't get a beautiful pregnancy glow or an adorable little bump. I get acne, pregnancy brain, torn muscles, heart burn, and other amazing ailments that I'll keep to myself! When I watch women in movies and TV shows enjoying every second of pregnancy...I roll my eyes and call bullshit. So being a little bitchy hormonal, I may or may not have complained a little...which has caused a few friends to send me the recipe for Scalini's Eggplant Parm. Legend has it that this specific recipe has put over 400 women into labor within 48 hours of eating it. So....since I hate pregnancy but LOVE motherhood, we decided that it couldn't hurt to give it a try. The recipe can be found at this link and here are some photos of what we did:

It had a little kick to it but was delicious! Even Lily loved it!

Now....whether it works or not...we'll just have to wait and see!

7-Layer Tortilla Pie

Mexican food in the Henry House is not only enjoyed...it is loved. So, when I came across a recipe for a meatless tortilla pie, I jumped on it! I only tweaked it a bit but as anyone could have predicted...it was devoured by all! Enjoy!

7-layer Tortilla Pie

Ingredients

2 cans of pinto beans (rinsed and drained)
1 cup salsa
1 clove of garlic (minced)
1 can of black beans (rinsed and drained)
1 tomato (chopped)
1 onion (chopped)
7 flour tortillas
2 cups of shredded Mexican cheese (or a lot more if you are me)


Directions

Start by preheating your oven to 400 degrees then mash your pinto beans in a medium bowl with a fork. This was hard...so I made Chris do it! You could also just buy cans of re-fried beans, but the mashed pinto beans were delicious! Next stir in 3/4 cup of your salsa and add half of your diced onion and all of your minced garlic.

In a separate bowl, mix together the remainder of your salsa, black beans, tomato, and the remainder of your onion.

Now, the fun part! Toss a tortilla on a baking sheet and spread around 3/4 of a cup of your pinto bean mixture over the tortilla, leaving about 1/2 an inch to the edge. Top with about 1/4 cup of your cheese.

Toss another tortilla on top and spread about 2/3 cup of the black bean mixture with about a 1/4 cup of cheese on top.

Repeat a couple more times and top with the pinto bean mixture.

Cover with aluminium foil and bake for 40 minutes. When done, remove from the oven, uncover, and sprinkle the rest of your cheese on top.

Cut into 6 or so wedges and serve! We served with a bit of sour cream and guacamole!

Little Miss Lily tore it up! She even asked for "more" a few times!

As super girl...still in her pajamas...yep, pajamas all day...best day ever.