Beef Picadillo

4 Servings

2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 pound ground beef sirloin
2 T tomato paste
1 cup frozen peas and carrots
1 tsp chopped cilantro
salt and pepper

Brown ground beef sirloin. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat until hot. Add the onion, bell pepper, olives and garlic. Cook until the vegetables are tender, about 5 minutes. Stir in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until liquid is reduced. Stir the tomato paste into the meat mixture and simmer over medium low heat, stirring, for 2 minutes. Stir in 2 - 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro; season with salt and pepper.

Pumpkin Ravioli

1 cup pumpkin puree
4 oz cream cheese, softened
1/4 cup finely grated Parmesan cheese, plus shaved Parmesan for serving
1 large egg
salt and pepper
32 won ton wrappers
6 tablespoons butter

In medium bowl, mash together the pumpkin, cream cheese, Parmesan, egg and 2 pinches each salt and pepper. Line a baking sheet with parchment paper and set aside. Spoon a tablespoon of the pumpkin-cream cheese filling into the center of 16 won ton wrappers, brush the edges with water, top with the remaining 16 wrappers and press to seal, gently squeezing out the air. Arrange in a single layer on the prepared baking sheet. Bring a pot of salted water to a boil. Meanwhile, in a large skillet, melt the butter; keep warm. Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat. Divide the ravioli among 4 plates; season with salt and pepper.

* I used homemade pumpkin puree
** I used reduced fat cream cheese

Veggie "Sloppy Joes"

1 cup dried lentils, rinsed, sorted
2 cups water
1 cup celery, chopped
1 cup carrots, chopped
1 cup red and/or green peppers, chopped
1 cup onion, chopped
3/4 cup ketchup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tsp cider vinegar (or red wine vinegar)

In a medium saucepan, add lentils and water, bring to a boil then reduce heat. Cover and simmer for 10 minutes. Do not drain! In slow cooker, combine celery, carrots, onions, ketchup, brown sugar, Worcestershire sauce and lentils and water from saucepan. Cover slow cooker and cook on low for 8 -10 hours or until lentils are cooked and soft. Stir in vinegar while toasting hamburger buns. Spoon sloppy joe mixture on buns and enjoy :)

Doctor Visits

With the start of the new year comes a new round of doctor's visits. Fortunately, the first two of the year have been a success!

1. Miss Mia's. She is up to *almost* the 5th percentile for weight at 20lbs, 3 oz. I was worried doctor would do "you're a bad mommy" routine in regard to Miss Mia's weight. Fortunately, the doctor said all was good and Miss Mia can continue her eating habits, while Mommy keeps hiding the full fat butter in her Mashed Potatoes! All other progressive milestones are being met - and Miss Mia was a dream with the doctor, unlike our last few visits to Children's (but we won't go there right now!)

2. My visit. Today, the doctor wrote out a 'script for Clomid. Oh, and a 'script for 20 minutes a day in the sun. Seriously. Fingers crossed that things work . . . just want my body to again realize it IS female.

~ Saturday is bloodwork for next week's visit with the endocrinologist!

White Bean & Barley Risotto

1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
1 15 oz can small white beans
1/4 cup chopped flat-leaf parsley

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Sir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.