PAYTONS FIRST HAIRCUT

Well, my baby is now a BIG BOY!! It's official now that he has had his first haircut!! Why is it that when your baby gets his first haircut he doesn't look like a baby anymore? He obviously isn't enjoying his first spa experience?
A rare calm moment...

A little manipulation to even out the neck...YIKES!!

This was maybe more painful than routine immunizations!

I am so sorry that we don't have a final picture (there is one to come, Steve is setting up a photo shoot soon to show off our handsome haircut!).

BED TIME STORIES

The other night I came in to read Coop stories before bed, and I found a stowaway!! They were both tucked under the covers and giggling and it was just too funny!! So the more the merrier!

13 pounds down...

Well I am proud to say that I now have lost 13 pounds since January 16th!! My sister and her family have also been trying to lose weight, and we share our frustrations with one another...one of which is DINNER!! Dinner, when you are trying to lose weight, can be the saddest, and most frustrating part of the day. So I've decided to do my part and share what we're having for dinner for the week...nutritional facts included (well some, I only count calories...not fat or sugar or carbs, because guess what you need those things!!). Anyway, here is our menu for the week...

Easy Beef and Broccoli (kraftfoods.com)
What You Need
2 cups instant white rice, uncooked
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingerroot
Make It
COOK rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.
SERVE over the rice.
1-3/4 Cups serving size, 440 calories

Deep Dish Chicken Pot Pie (kraftfoods.com)
What You Need
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
Make It
HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.
BAKE 30 min. or until crust is golden brown.
Makes 6 servings
330 calories per serving

Beef Fajitas (kraftfoods.com)
What You Need!
1-1/2 lb. beef sirloin steak, thinly sliced
1/2 cup KRAFT Light Zesty Italian Dressing, divided
2 large green peppers, cut into strips
1 large onion, cut into wedges
16 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It!
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
2 fajitas/ 430 calories

Chicken Lo Mein (Kraftfoods.com)
What You Need!
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (I 1 fresh bell pepper, and 1 fresh onion)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
Make It!
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.
serving size is 2 cups/ 490 calories

Simply Glazed Pork Chop Dinner (kraftfoods.com)
What You Need
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
3 cups small broccoli florets
4 bone-in pork chops (1-1/4 lb.), 1/2 inch thick
1/4 cup KRAFT Light CATALINA Dressing
1/4 cup orange juice
3 Tbsp. maple-flavored or pancake syrup
2 Tbsp. sliced PLANTERS Almonds, toasted
Make It
BRING broth to boil in medium saucepan on medium-high heat; stir in rice. Cover. Reduce heat to medium-low; simmer 3 min. Add broccoli; stir. Cover; simmer an additional 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chops; cook 4 min. on each side or until lightly browned on both sides and cooked through (160°F). Remove from skillet; cover to keep warm.
ADD dressing, orange juice and syrup to skillet. Bring to boil on medium-high heat; cook 3 min. or until sauce is reduced by one half. Serve chops and rice drizzled with the sauce; sprinkle with almonds.
makes 4 servings, 480 calories

Farmhouse Chicken Dinner (kraftfoods.com)
What You Need
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT Light Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. chopped fresh parsley
Make It
MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides of each piece with flour mixture. Gently shake off excess flour mixture; set aside. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (165°F).
MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.
makes 4 servings, 490 calories

As you can see I LOVE kraftfoods.com!!! They always have the nutritional info which is so handy when you are counting calories AND I have tried very few recipes on their site that I haven't liked. So I hope, for any of you who are trying to lose a few pounds, that this is handy. I suggest going to kraftfoods.com and looking these recipes up (they always have pictures).

Oh and I almost forgot to mention... I have (I hate to admit this) lost 60 + pounds twice, and I have to say that one of the most important things that you MUST do is give yourself one day off a week!! No calorie counting, no guilt, also no over indulgence. I think you have to do this to 1. keep yourself sane, 2. it's important to do this so you don't feel the need to cheat during the week, 3. it's a good chance to start to learn how to use portion control without calculating every calorie you are consuming.