2.5 months... and rolling!

I was folding laundry two days ago while Vince was doing some tummy time. He got a little fussy so I turned around to check on him... and he was on his BACK! For the past two days we have been trying to get him to do it again but without any luck. Finally, he whipped out his skills again. He has already rolled over 4 times today! We are so proud of our little one.

2 months.

 Saying that I love this little boy is an understatment.

He is the sweetest little thing.

Paul and I love that he is awake more and more throughout the day

... although he still loves to fall asleep while eating.

He hardly ever cries!

Vince loves "talking" with us.

Who knew "oohs" and "ahhs" could make for such an enjoyable conversation?

Tummy time is lots of fun. He is getting SO good at holding his head up.

One of my favorite things is that he goes through less diapers now!

(We're to about 50 in a week)

Each and every day I am grateful for the knowledge that I get to love this little guy forever!

Tuna Noodle Casserole

Believe it or not-- I cooked another meal!

This week I wanted to find a recipe that used ingredients I already had.

I flipped through the Better Homes and Gardens cookbook again and...

Tuna Noodle Casserole was the winner!

I don't care for fish, but I know it can be really good for you.

I am pleased to announce that I really enjoyed this meal and I didn't mind the tuna one bit.

This meal was cheap, easy and filling.

Hope this inspires you fish-haters to try something new!

Prep: 30 minutes   Bake: 25 minutes

Stand: 5 minutes     Oven: 375 degrees

Makes: 4 to 6 servings

(We split it into 4 servings which worked out to 495 calories)

Ingredients:

3 cups packaged dried wide noodles (about 5 oz)

3/4 cup chopped sweet red pepper (1 medium)

1 cup chopped celery (2-3 stalks)

1/4 cup chopped onion

1/4 cup butter or margarine

1/4 cup all purpose flour

1 to 2 Tbsp Dijon-style mustard

1/2 tsp salt

1/4 tsp pepper

2.25 cups milk

1 12 oz can chunk white tuna (water pack) drained and broken into chunks; two 5 oz pouches chunk light tuna in water, drained; or two 6 oz cans skinless, boneless salmon, drained.

1/2 cup panko or soft bread crumbs 

(I used some Italian style bread crumbs because it's what I had on hand)

1/4 cup freshly grated Parmesan cheese

1 Tbsp snipped fresh parsley

(I skipped the parsley because there was already some in the bread crumbs)

1 Tbsp butter, melted

Step 1: Preheat oven to 375 degrees. Lightly grease a 1.25 qt casserole (As with the last recipe, this was NOT big enough to hold all of the food without overflowing), set aside. In a large saucepan cook noodles according to package directions. Drain; return noodles to pan.

Step 2: Meanwhile, for sauce, in a medium sauce pan cook sweet pepper, celery and onion in 1/4 cup hot butter over medium heat for 8 to 10 minutes or until tender. Stir in flour, mustard, salt, pepper. Add milk all at once; cook and stir until slightly thick and bubbly. Gently fold sauce and tuna into cooked noodles. Transfer noodle mixture to prepared casserole dish.

Step 3: In a small bowl combine bread crumbs, cheese, parsley, and melted butter. Sprinkle crumb mixture over noodle mixture. Bake, uncovered, for 25 to 30 minutes or until heated through. Let stand 5 minutes before serving.

Ingredients

Ready to bake!

Bon appetit!