Big Boy Little Dubs! 14 weeks

My little pea is growing so quickly! I can't believe it has been 14 weeks since I popped him out, but he is really growing in leaps in bounds. He is weighing in at about 14 lbs now and learning so much everyday. He is grabbing objects, studying everything in view and "talking" up a storm. His smiles light up our days. W just loves to laugh and smile now...and it is great to see his personality shine. We've been reading books, listening to music and watching movies on the iPad a lot. He's also had a lot of play dates with his buddy Fenn Graham. Fenn is showing him how smiles are done in this pic...



Other good news in our world: I've lost 10.4 lbs on Weight Watchers and Chad got a raise at work! So things are going well for us right now and we thank God for that everyday.

I'm going to try to be better at blogging now that Walker has learned to nap longer! Big shout out to Emily Jones Kinley for helping advice in that area!!!

Yummer Fall Recipe: Harvest Shepherd's Pie

So I'm in the mood for a little autumn cuisine, how about you? I found this recipe in my Weight Watchers recipe book and I have to share because it is the Bombdiggity Bombstein to the tenth power. Try it out...you won't be disappointed.

Harvest Shepherd's Pie

Hands on Prep: 20 minutes
Cook: 50 minutes
Serves: 6

1 3/4 pounds sweet potatoes, peeled and cut into 1-inch chunks
2/3 cup fat-free milk
1 tablespoon of butter
1 teaspoon salt
1/4 teaspoon pepper
1 lb. ground lean lamb loin
1 onion chopped
4 garlic cloves, minced
2 teaspoons curry powder
1 1/2 cups reduced sodium beef broth
2 tablespoons tomato paste
1 (10 ounce) package frozen peas and carrots



1. Pre-heat the oven to 350 degrees and spray a 2 quart baking dish with non-stick spray.

2. To make the topping, place the sweet potatoes in a large pot with enough cold water to cover, bring to a boil. Cook until the sweet potatoes are fork tender, 10-12 minutes; drain. Return the sweet potatoes to the pot; add the milk, butter, 1/2 teaspoon of salt, and a 1/8 teaspoon of the pepper. Mash the sweet potatoes until creamy; set aside.

3. To make the filling, put the lamb in a large nonstick skillet and set over medium-high heat. Cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Transfer to a medium bowl and set aside.

4. Add the onion, garlic, and curry powder; cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add 1/2 cup of the broth and the tomato paste; cook stirring occasionally; until the mixture is slightly thickened, 1-2 minutes. Add the peas and carrots; cook stirring occasionally, until thawed, 1-2 minutes. Stir in the remaining 1 cup of broth; cook until the mixture is slightly thickened, 3-4 minutes. Stir in the reserved lamb and the remaining 1/2 teaspoon of salt and the and 1/8 teaspoon of pepper.

5. Transfer the lamb mixture to the baking dish. Spread the potato topping evenly on top and bake until the filling is bubbly around the edges, about 20 minutes. Remove the pie from the oven.

6. Preheat the broiler. Broil the shepherd's pie, 5 inches from the heat, until the topping is lightly browned, 1-2 minutes. Let stand 5 minutes before serving.

5 points per serving


If you are only making this for 2 people, just divide and put one half in a freezer/baking friendly dish and the other half in your oven. You can save the second batch for a busy night or a friend in need of a good meal. Relax and Enjoy! :)