More pics and some recipes!

~Before ~ Pre-pregnancy =


Not the best outfit to compare tummies but this is 12 weeks =


~Present day~ 21 weeks =


Front views

I also wanted to post some recipes that I have tried and thought were petty good, the first one is suppost to a loaf recipe but I made them as muffins instead and thought they turned out good.

Banana Bread

1 1/4C sugar

1/2C butter or margarine

2 Eggs (I subed and used 1/2C Egg Beaters instead)

1 1/2C Mashed bananas (3 ripe bananas)

1/2C Buttermilk (I subed and used 1/2C Plain yogurt instead)

1 tsp. Vanilla

2 1/2C Flour

1 tsp. Baking soda

1 tsp. salt

1C Chopped nuts (I subed and used 1C blueberries instead)

1. Preheat oven to 350F. Grease two 8x4 pans or one 9x5 pan, or use muffin liners like me!

2. In a large bowl stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in mashed bananas, buttermilk, and vanilla beat with spoon until smooth. Stir n flour, baking soda and salt until moistened. Stir in nuts and divide batter.

3. Bake 8" pan for about 1hr, 9" pan for aout 1 hr and 15 min and I baked my muffins for about 35 min or until toothpick came out clean. Cool for 10 min.

1 slice = Calories 70, Fat 2g, Chol 15mg, Sodium 95mg, Carbs 12g, Protein 1g.

I think that since I subed so many things that my recipe would be even lower in fat (nuts are pretty high fat and so is buttermilk but the berries and yogurt I used are fat free). They turned out really good, I think I next time I might try adding cinnamon to them cause they kinda tasted like they were missing something? Last night I made another new recipe for supper and it was pretty good too,

Roasted Vegetable Stew

5 small red potatoes - cut into fourth's

1 large onion - cut into fourths

1 med. green pepper - cut into fourths

1 med. red pepper - cut into fourths

1 med. carrot - chopped

1 sm. zucchini - chopped

4 oz. med. whole mushrooms

2 cloves garlic - finely chopped

2 Tbsp oil

1 can vegetable or chicken broth

2 cans Italian stewed tomatoes - undrained

1 1/4C uncooked rotini

2 Tbsp fresh parsley or 2 tsp dried

Fresh ground pepper (optional)

1. Set oven to broil. In large bowl toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic and oil. In ungreased 15x10 pan spread veggie mixture - skin side up.

2. Broil 10-15 minutes. Remove veggies as they become soft. Coarsley chop potatoes, onions and peppers.

3. In 4 quart dutch oven mix vegetables, broth, tomatoes, and pasta. Heat to boil, reduce heat, cover and simmer about 15 minutes stirring occasionally until pasta is tender. Sprinkle with parsley and pepper.

1 Serving (1 1/2c) = calories 245, Fat 5g, Chol 0mg, Sodium 680mg, Carbs 49g, Protein 7g

I found it kind odd how there was both potatoes and noodles in this recipe and I think next time I make it I will add less potatoes (if any) and more noodles. I also only had one can of reg stewed tomatoes and the other can was 'chili' spiced so it made it a little spicy but not too bad. I also omitted the zucchini cause we don't really like it but I think next time I will add a few more mushrooms and maybe a little corn instead. I also found that there was a few too many onions but they did add flavor so maybe I will roast them with the veggie mix but not add them to the stew part!? This recipe turned out to be more like a soup then stew but I think if I was to use more noodles they would suck up more of the juices? Anyway it was pretty good and had just a bit of spice to it (probably cause I used spicy stewed tomatoes though - I don't think it would normally be spicy if you stuck to the recipe?).