23 Weeks Pregnant

So, I'm a few days late in getting this post up.  Oh well.  I'm blaming it on the continued lack of sleep and chasing after a toddler.  We've also been a bit crazy busy with starting the process of buying a new home.  God has put lots of little pieces together to bring us the house we have put a contract on.  It's truly amazing!  One of the good things is that we will be in the house a few months before Little Cub is due to arrive.  I hope I can get things organized in the new house by then.

Little Cub remains very active and is ready for exercise time every time I'm ready for rest time.  Go figure!  He/She is about the size of an ear of corn (8.5 inches and 1.5 pounds).  Papa Bear felt Little Cub moving yesterday morning which was really cool.  The movements are getting more and more distinct and strong.  Little Cub can really hear everything that's going on now inside my body and outside my body.  Crazy cool!  I posted the pic of me when I was pregnant with Little Bear.  It's hard to tell if I'm similar size since one pic is taken from further away.  If anything, I'm about the same size, maybe slightly smaller this time around.

Little Cub at 23 Weeks

Little Bear at 23 Weeks

22 Weeks Pregnant

So this week, Little Cub is about the size of a papaya - 8 inches and just over a pound.  This kid moves around a lot and likes to kick my bladder.  Blood vessels are growing and expanding and the lungs are making breathing movements.  That's so cool!!  The eyelids and fingernails are also completely formed.     Little Cub's pancreas is now making insulin and the lungs are starting to develop surfactant.  I'm amazed at what all goes on to prepare this child for life outside the womb.  That didn't just happen by chance.  There was definitely a designer/creator involved.  I'm so thankful I have God to lean on during this time.  I still have moments of fear that say something is going to be wrong, but God continually reminds me of his goodness and my need to trust in Him.

As for me, I'm still having trouble sleeping.  I sleep really well until I have to get up to go to the bathroom in the middle of the night, which is usually about 1:00.  After that, I just can't get back to sleep.  Last night I knew I was keeping my husband awake, so I moved to the guest bed.  It was cooler in that room anyway.  I slept a little bit after that, but still tossed and turned a lot.  I've also had issues with restless leg syndrome.  I had the same issue when I was pregnant with Little Bear.  Some women from a breastfeeding support group suggested to drink a pregnancy tea and that would help.  I have some of that left, but I just forget about it.  Call it placenta brain.  Little Bear is actually starting to "kiss" my belly.  I don't think he really understands, but it's still cute.  Speaking of Little Bear, I have transitioned him to 1 nap a day now in the last few weeks.  So, no more morning nap for me.  Oh well. I'm definitely taking advantage of getting an afternoon nap when Little Bear does, even though I have tons of stuff to do around this house.

Gringo Tacos

I've been making a lot of this casserole lately.  It is super easy to make and a great meal to freeze for later and also a great meal to take to friends who could use some meal help after having a baby.  It uses simple common ingredients and takes just minutes to prepare.  I hope you enjoy it as much as my family has enjoyed it over the years.

Hamburger, garlic, salt, chili powder, onion, enchilada sauce, tomato sauce, evaporated milk, green chilis, cheese, and tortillas

Brown the hamburger, onion, and garlic together

Add the Enchilada sauce, tomato, sauce, and green chilis, salt and chili powder

Let mixture simmer for 5 minutes

Layer the meat sauce in a 9"x13" pan

top with flour tortillas - they'll overlap and you may have to tear some in half to cover the meat sauce

Sprinkle cheese on top of the tortillas.  Repeat meat sauce, tortillas, cheese, meat sauce, cheese

Pour can of evaporated milk over the top, bake for 35 minutes at 350 degrees F.

When it's done, let the casserole sit for a few minutes, then serve and enjoy.  I bet you go back for more

Gringo Tacos

1 pound ground beef, chicken, turkey, or buffalo

1/4 cup chopped onion

1-2 teaspoons minced garlic

1 (15oz) can enchilada sauce

1 (8oz) can tomato sauce

1 (4oz) can dice green chilis

1 teaspoon salt

1 teaspoon chili powder

3 cups shredded cheese

8-10 flour tortillas

1 (15oz) can evaporated milk

Optional: 1/4 cup chopped green onion

                   1 can drained, black beans

Directions

Preheat oven to 350 degrees F. Brown hamburger, onion, and garlic.  Add enchilada sauce, tomato sauce, green chilis, salt, and chili powder.  Mix until blended, then simmer for ~5 minutes.  In a 9"x13" pan, layer the following:

meat sauce

tortillas

cheese

meat sauce

tortillas

cheese

meat sauce

cheese

Pour evaporated milk over top of casserole.  Bake for 35 minutes.  Then let stand for ~5 minutes before serving.

If you want to make this and freeze it, after putting the casserole together, cover with plastic wrap and tinfoil, then freeze.  Just thaw when ready to use and bake as directed.