Well hello there!! I apologize for the lack of posts last week.
Gabriella and I went up to Jacksonville to visit my parents and Craig was actually out of town for the while week for a work conference. I figured while he was gone it would be a perfect time to visit my family & friends in my hometown.
It was such a nice time, and Gabriella did AWESOME! Remember how I was just talking about all of the attachment issues coming back? Well, much to my surprise she did GREAT with my parents and friends. My Mom watched her for me for a bit one day so that I could shower, and she was fine. The second she saw me though she started crying for me. But the whole ‘out of sight, out of mind’ is key for her.
LOVE this little chick!
It truly is AMAZING how fast she is growing. My Dad kept commenting on how she would be walking in no time. A few times he would look at her and gasp and I was like what is going on??!?! He thought for sure she was about to start walking!
She LOVES her walker, which is above. (please notice those chunky thighs. O.M.G. I just can’t get enough of them!) She constantly wants to walk walk walk. No more stationary toys- I actually packed up her jumperoo, exersaucer, and another walker that you actually put her in. She does not like anything that confines her, girlfriend likes her independence.
Seriously, HOW is that my LITTLE girl!?!?! She looks HUGE! Ahhh, slow down Gabriella, SLOW DOWN!!
Anyways, while I was home I got to thinking of some of my favorite meals that my Mom used to make when I was growing up. One of them happened to be this vegetable chicken braid. It was just a mix of vegetables, chicken & spices wrapped up in crescent rolls. It was delicious- just the mixture always tasted so good and I always loved learning that was what we were having for dinner.
I was craving that thee other night, but wanted to kind of mix things up. After looking on Pinterest for a bit, I got an idea and went from there.
With it I created….
Spicy Ranch BLT Braid
(adapted from this recipe)
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 slices
1 cup chopped cooked chicken
1 cup shredded 2% cheddar cheese
3/4 cup crumbled cooked turkey bacon
3/4 cup 2% Plain Chobani
1 package Spicy Ranch seasoning (1 oz. package)
1 package reduced fat refrigerated crescent rolls (Pillsbury 8 oz.)
- In a mixing bowl, stir together the chicken, cheese, turkey bacon, Greek yogurt and Ranch seasoning. Set aside.
- Open the crescent rolls. Lay out the dough on a non stick baking sheet. Press together all the seams. Cut small strips 1 1/2 inches apart along both sides. Leave about a 3 inch row in the center that is uncut. Spread the chicken mixture down the center evenly.
3. Cross the strips over each other in a braid pattern. Press the end together. Bake at 375* for 20 minutes.
4. Top the braid with lettuce and tomato before serving. Cut into 8 pieces.
Instead of using mayonnaise like the recipe my Mom has, I subbed in Greek yogurt. I used 2% Chobani, but I’m sure you could also use fat free. I just thought the extra milk fat may make it a bit creamer.
The recipe says it makes enough for four…well, I guess that depends on how hungry you are. Craig and I polished off everything but a tiny little slice. We both really enjoyed it, and it was one of those meals that doesn’t leave you feeling stuffed.
Quick, easy meal for the WIN!
Enjoy your Monday! Gabriella and I have some big plans this week, and we are very much looking forward to it!