Thursday, July 29, 2010

No end in sight!

Talked with Kennedy's nurse practitioner and it looks like these medications will be needed for the next year!  I feel like Kennedy is living her geriatric life at 6 years old.  We carry this pill organizer to keep track of all these medication.  This is how it breaks down:
VSL-3(probiotics)-$114.00/mos.
Lialda-$120.00/mos.(luckily I have a $120.00/mos. coupon from the manufacturer or it would be $240.00/mos).
Canasa-$108.00/mos.
Vitamin D-$10.00/mos.
L-Glutamine-30.00/mos.
Proboulardi-$60.00/mos.
Vitamins-$15.00/mos

Wow!  This is all so much and when it comes to your children you will go to the end of the earth to help them.  I am hoping to have Kennedy going on another insurance next month and possibly save us some money!

Wednesday, July 28, 2010

Stocked back up on mac and cheese

Kennedy received a shipment from a friend in Oregon today-24 boxes of gluten free mac and cheese.  We love Trader Joe's and don't have one in Idaho.  So sad because they have a lot of gluten free foods at a decent price. 

Tuesday, July 27, 2010

Round #2

Finally!  We got another stool sample today!  Now we can get this off to the lab and finally have some answers.  I made sure that I filled all three containers to the line so that they won't reject it this time!  I will make an appointment to see Dr. House in two weeks to get the results!  YEAH!  I can't wait!

Sunday, July 18, 2010

Frozen Peanut Butter Pie



Ingredients


1/3 cup butter

1 cup Enjoy Life semi-sweet chocolate chips

2 1/2 cups crispy rice cereal

Topping

1 (8 ounce) package cream cheese, softened

2 (5 ounce) cans sweetened condensed milk

3/4 cup peanut butter

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup whipped cream

Directions

1.In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9X13 inch pan. Chill 30 minutes.

2.In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Saturday, July 17, 2010

Celebrating Kennedy's Birthday in July

Kennedy broke her arm in May two days before her birthday party and we had to cancel it.  We told her that we would have the party later in the summer after her arm had healed.  We had some of our friends going camping with us this weekend and we decided that it would be a perfect time to party.
The girls all played a game where we tied one balloon to one of their feet.  They ran around camp trying to pop the others balloon.  The last girl left won the game.
  We also had a pinata that was filled with a lot of goodies.  Each girl got to try to break the pinata several times.  Finally it broke open and they gathered all the stuff. 

Wednesday, July 14, 2010

Potato and Bean Enchiladas


Potato and Bean Enchiladas


Ingredients

• 1 pound potatoes, peeled and diced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1 tablespoon ketchup

• 2 cups enchilada sauce(see below)

• 1 large onion, chopped

• 1 bunch fresh cilantro, coarsely chopped, divided

• 2 (12 ounce) packages corn tortilla

• 1 (15.5 ounce) can pinto beans, drained

• 12 ounces mozzarella cheese

• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.

2. Fry tortillas individually in a small amount of hot oil until soft.

3. Mix potatoes together with pinto beans, 1/2 cheese, 1 C. enchilada sauce. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon remaining enchilada sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Ten Minute Enchilada Sauce

Ingredients

• 1/4 cup vegetable oil

• 2 tablespoons self-rising flour

• 1/4 cup New Mexico or California chili powder

• 1 (8 ounce) can tomato sauce

• 1 1/2 cups water

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion salt

• salt to taste

Directions

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Thursday, July 1, 2010

McCall, Idaho in the summer


Today we drove up to McCall and went to Payette Lake and Brundage Mountain.  Along the beach the water was yellow from all of the pollen.
Brundage Mountain Ski Resort in the summer.  You can ride up to the top on the ski lift and hike down or ride your mountain bike.  It was so nice seeing the mountain I grew up skiing on in the summer.

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