Today I had my 28 week OB check-up. Everything looks great. My BP was 112/64 and Baby's heartrate was 150. I am measuring at 29 cm which is right on. At first the Dr thought I was measuring a little small because it was written in my chart that I was 32 weeks instead of 28. We were all confused there for a minute. (Had to really think, like, wait did I miss something??) He said my glucose screen that I had done last week was negative and that my hemoglobin was normal, although I never asked what the number was. So no more blood work for this pregnancy, woohoo! I forgot to ask about getting the Rhogam shot. I am Rh negative so I should be doing that at some point soon. I start going every two weeks now.
Here is the menu for week 4. A couple repeats again as we skipped some from last week :-)
Monday: Mexican -- burritos and Spanish rice
Tuesday: homemade pizza
Wednesday: leftovers for Matt, out to dinner for Emily (baby shower for a girl at work)
Thursday: steak, twice baked potatoes, salad
Friday: cheesy chicken (new recipe; I will be following
this recipe -- trying to do one new recipe a week!) corn on the cob, rolls
Saturday: pork tenderloins, mashed potatoes, green beans
Sunday: spaghetti
And, last, for those who wanted it.... the easiest Chicken Pot Pie you'll ever make!
1 box Pilsbury frozen pie crust (2 crusts)
2 cans cream of chicken soup
frozen mixed vegetables (I also add frozen lima beans)
chicken breasts
Now, I have, over time, experimented with this to the point that I have eliminated the chicken breasts completely. There are enough little pieces of chicken and enough chicken flavor in the soup for our taste and we like having more vegetables. Play around with it!
Bake the chicken as normal. Cut up into small pieces. Lay one pie crust in the pie dish.
Mix together the soup, veggies, and chicken pieces. Lay the other pie crust on top, poke vent holes in top. Bake at 350 for 45-60 minutes. Let sit for about 30-45 minutes after taking out of the oven.
Sooo yummy! And sooo easy!
