Premature rupture at 29 weeks

A week and a half ago, I went to labor and delivery at 28 weeks pregnant. I thought my water had possibly started leaking. I was picking up around the house when I noticed the trickling between my legs. I didn't feel like I had to go to the bathroom and it didn't smell like urine. When it didn't go way I called my doctor and went into the hospital. They did some tests and didn't find any evidence of amniotic fluid. So I went home.

The rest of the week went by as normal, except I had to wear poise pads... I assumed my bladder had just lost all control. I went to a wedding on Saturday and even spent some time on the dance floor.

I had my next doctors visit the following Thursday and mentioned about the continual leaking. She looked worried when I told her the pads I was using. She did another test and sure enough It was amniotic fluid...

I've learned to always trust your body, I knew deep in my heart that this wasn't right. I went a whole week of activity with my water bag broken at 29 weeks! I am so grateful that nothing serious happened to the baby or me. When they did a ultrasound they found that I had lost almost all of the amniotic fluid. So many things could have gone negatively this past week, but they didn't. Someone is watching over us.

I was transported to another hospital, where I have been for the last five days on bed rest. I will be here until the baby is born. For now she is relaxing in my belly, where we hope to keep away any infection, complications or labor. For now I just have to beat the boredom and hope my baby stays in as long as possible.

Zucchini lasagne Bake

Fall food series...
Ingredients

5 cloves of garlic

½ cup chopped onion

Olive oil

½ cup milk

Two zucchini half peeled and thinly sliced.

5 oz of fresh spinach

½ cup flour

2 cups of dried bread crumbs (season with salt and pepper)

2 egg

22 oz jar of tomato sauce of your choice. (I prefer Classico)

(2) ½ cup mozzarella cheese

1 cup of mozzarella cheese

1 box lasagna pasta

What to do…

Start boiling water to cook the pasta.  In a sauce pan heat 2 tablespoons of oil. Add two tablespoons of flour and continue to wisk until you for a blond rouge about 3 to 4 minutes. Wisk in the ½ cup of milk and allow to slightly thicken, about 2 to 3 minutes, season with salt and pepper and garlic powder.  Add ½ cup Mozzarella cheese and stir until combined. Set aside

In a large sauté pan heat two tablespoons of oil and add the ½ cup chopped onion. Sauté for 5 to 8 minutes until then begin to be translucent. Add the spinach one handful at a time and cook down. Once all the spinach is combined add the chopped garlic and sauté for an additional 3 to 4 minutes. Combine with the cheesy mixture and set aside.

Thinly slice both your zucchini. Take about half and fry them in a sauté pan. first make an egg wash using two whisked eggs. Coat with seasoned dried bread crumbs and fry each one for about 30 seconds on each side. Place on a plate covered with  a paper towel. Set aside when done.

Assembly
Lightly coat bottom layer of lasagne dish with pasta sauce. Layer with Lasagne noodles. Layer with a light coat of pasta sauce, then fresh (non fried) zucchini and sprinkle with 1/2 cup Mozzarella cheese. Layer with Lasagne noodles. Layer with the spinach cheesy mixture and spread evenly to cover noodles. Layer with more lasgne noodles, lightly coat with pasta sauce and then layer with fried zucchini. Spread them out evenly so the entire layer is covered.. Sprinkle with your remaining mozzarella cheese.

Bake in oven for 40 minutes at 350.

Enjoy!

Halloween things!

http://pinterest.com/kathleen_dela/

When it's like this outside.

This past weekend the temperatures dropped and you could feel the first breeze of fall rolling in. Great weather and its my favorite time of year to start cooking again. Generally, I stop cooking in the summer because it's just too darn hot and sticky to turn on an oven. I think I will start a fall series of recipes everyweek.

This week its....
Chicken Tortilla Soup





I made this tonight and it turned out very tasty. I was please that it wasn't overwhelmed with sodium like most soups. It's actually pretty healthy. An original recipe of mine! This batch is pretty large and is great for a family and leftovers!

Ingredients

3 Chicken breasts

3 Garlic cloves minced

1 cup of onion chopped

2 14 oz cans of diced tomatoes, drained

1 can of green chilies, drained

10 corn tortillas

1 8oz can tomato sauce

1 teaspoon cumin

1 1/2 teaspoon dried oregano

48 oz chicken broth ( I used College Inn Light and Fat free, 50%less sodium)

1 tablespoon olive oil

vegetable oil

Cheddar cheese

Cilantro

Optional toppings: sour cream, lime wedges, avocado



What you do...

1)Boil chicken breasts until cooked, about 20 minutes. Set aside to cool.

2)In a large pan saute onions, garlic with a tablespoon of olive oil. Cook until onions are tender.

3)Add tomatoes, tomato sauce, green chili, oregano, and cumin. Stir

4) In a large sauce pan bring the chicken broth to boil. Add the tomato mixture to the sauce pan. Bring to boil. Reduce heat and simmer for 20 minutes. Shred the cooled chicken

5)Slice tortillas in strips. In a pan of hot vegetable oil, fry the tortilla strips, about 30 seconds until they get golden. Place on a plate covered with a paper towel.

6)After the soup has simmered for 20 minutes add the shredded chicken and heat through.



Serve with the tortilla strips and sprinkle shredded cheddar on top and garnish with cilantro. You can also add other toppings such as sour cream, avocado, and a squeeze of a lime wedge.

Enjoy!