Make Room for Baby

Well, like my mother said, "This is the time to focus on the baby."  So that's what I am doing.  Yesterday and today I started in on the baby's room again.  (I know it may be a bit early to be working on the nursery, but I actually started a few months ago.  Don't laugh, we are just VERY excited.) So we have had the room set-up pretty much the way we think it will be when baby arrives, with the exception of some last minute details to really pull the room together.  One of those details is the mobile I just finished this morning.

This mobile was featured in one of my earlier posts as a gift for my best friend. (Sorry, Sam) But since we moved and so much time has passed, and because we are having a baby now, I decided to utilize it for the baby room.  I even added a special touch.  The wish card hanging from the base of the mobile is a wish card from the wish tree at our wedding.  My best friend saved it and sent it to me when she found out I was pregnant.  This small detail makes the whole project that much more special.

Here is the whole room as it stands now:

Gary and I built this full size Daybed out of old doors that I got from a resale shop.  The entire project took about $100, much better than the $1,000+ for anything pre-manafactured.

 Here Elvis is modeling the quilt that covers the changing pad on the table.  He looks pretty cozy. Don't get too comfortable there, Mister!

Day 2: Manager's Special

One of my favorite secrets at the grocery store, though it may not be that much of a secret these days, is the Manager's Special section in the meat department.  Here I find all sorts of goodies from lamb, to elk chops, to discounted ground beef.  Everything in this section is very discounted, more so than in any other department, and thus is perfect for those on a budget.  I usually try to only select meats from this section and have saved quite a bit of money by doing so.

The items in this section are NOT spoiled.  They are about to expire the shelf life allowed by government regulation, but if you scoop them up and put the items in the freezer right away, you extend the life of any product.  Plus a lot of rarities and gems that are not always stocked in the meat coolers can be found here.  New items that the manager has tried, game meats, or other goodies.

Tonight, I'm cooking my Manager's Special Chicken.  This whole roaster was originally marked for 4.59 and I got it for 3.65, that's almost a dollar off! Which doesn't seem like much at face value, but since I once got grounded for throwing away my pennies, I now know that it all adds up.  Plus these food items are wasted if people like me and you don't scoop up these good deals.  What a shame that a chicken should be wasted.

For this manger's special recipe, I'm using all of the manager special items that I have.  That includes canned tomatoes, an eggplant, a green pepper, an onion and some frozen Raviolis.  We'll see how this goes.

Manager's Special Chicken

(It's different every time.)

1 eggplant, peeled and diced

1 green pepper, diced

1 onion, diced

1 can of fire-roasted tomatoes

1 whole fryer chicken (manager's special)

1 package of cheese ravioli

Preheat the oven to 425.  Dice all of the veggies and place into a bowl, mix in the can of tomatoes and stir together.

Stuff the veggie mix in the chicken and rub the outside of the chicken with italian seasoning, salt and pepper.  Place the chicken in a roasting pan and bake until temp reads 165.  Boil the ravioli per the instructions on the package.  Serve sliced with veggie sauce from inside the chicken!

Yummy!!

Day 1

Well, since I have the time and the resources, we're back on baby.  Today was my first day of the reintroduction into domestic bliss.  I suppose that there will be many days of domestic bliss to follow now that I am five months pregnant.  Things have changed a lot of Gary and I, but I still cook cheap, easy and loved recipes.  So with out further ado...

Spinach Stuffed Pork Loin Roast

I like to work with a pork loin roast because there are so many ways that you can cook this cut of meat. Depending on what you're in the mood for, pork can fit any flavor profile.  For tonight's creation, I had to use what was left in the fridge; some wilting spinach, the last of the ricotta from lasagna last week, and some garlic flavored cheese spread.  Hey, if you got it, cook it! For this recipe you'll need:

1 2-3lb Boneless Pork Loin Roast

2/3 cup of ricotta cheese

1 egg

1/2 cup of bread crumbs

1 triangle of garlic flavored cheese spread 

1 bag of fresh spinach, rinsed 

1 onion, diced

4tbs. of veg. oil

2 tbs. of smoked paprika

2 tbs. ground thyme

salt and pepper

Preheat oven to 350. To begin, I filleted the pork roast by slowly unrolling the meat with my knife to make one flat piece of pork.  This can be tricky, very tricky.  If you just go slow though and try to make the cut as even as possible, you'll do just fine.  Plus if you mess up, just go back and try again, you skewer the piece of meat in the end, so no one can tell!  

After the meat is prepared, I like to salt and pepper the top of the meat, the part now laying flat.  Meanwhile, in a saute pan over medium heat, add 2 tbs of oil and the minced onion, cook until the onion is almost done then add the spinach leaves and remove from heat to cook the spinach. 

Let the spinach rest for ten minutes until cooled, then add egg, and both cheeses.  Mix together and add bread crumbs.  Spread the filling on top of the filleted pork focusing heavily on the center as the filling will spread when you roll the meat.  Finally, roll the meat and skewer the ends to keep the roll together while cooking. (You can also use twine here, in fact, it's easier and I highly recommend it.  I just didn't have any on hand.)

Once the meat is wrapped, add the remaining 2 tbs of oil to the pan and return to med. heat.  Once the pan is hot, brown the roast on all sides.  Once the meat is browned, transfer to a roasting pan and cook the roast until temp is 155 when thermometer is placed in the deepest part of the roast, about 1 hour and 15 minutes.  When it's done, let it stand for ten minutes.  Serve sliced thick with what ever you like, I had pine nut couscous with broccoli and cauliflower.  Yummy!