... of homemade

Actually, everything here is "homemade", but maybe I feel like it's not really homemade because it's all so easy.

As I've previously alluded to: I am not a cook. For real. Like, I can cook, I can follow a recipe, and I can change up a recipe to made it easier/tastier, but I don't enjoy cooking. But, I've been convicted about my use of frozen foods and our family's spending on eating out. Quinn and I are both kind of lazy about dinner... and I'm pregnant... so we end up having this conversation quite often at 6:15 when he gets home from work:

Quinn: Hi.
Me: Hi. I haven't thought about dinner.
Quinn: Do you want me to make something (meaning a skillet meal or noodles)?
Me (thinking): I could have done that.
Me (saying): No, that's ok.
Quinn/Me: Do you want to go somewhere?
Me/Quinn: Yes.

And we go to Schlotzsky's or Whataburger or Pok-e-Joes (What are we Texans or something?)

All of this to say that I've been trying to cook more recently. I have a few (4) very easy recipes that are my standbys. A few of them are even good for Abram. The ones that are not, Quinn and I eat and Abram tries a bite and then eats a peanut butter and jelly sandwich. Last night it was Salmon Quiche (which Quinn calls Salmon Pie, because he doesn't think quiche doesn't sound appetizing).

I am especially fond of this recipe right now because it is very high in protein and low in carbs - perfect for my questionable gestational diabetes diet! Here is the recipe, in case you want to try it, too:

Salmon Quiche

Ingredients:
1 pie shell
12 oz boneless skinless salmon (the 6oz packets are perfect for this)
8 oz. grated mozzarella
3 eggs beaten
1/2 cup evaporated milk
1/2 t salt
1/8 t pepper

Preheat oven to 375
Place pie shell in pan
Evenly distribute salmon in pie shell
Sprinkle with cheese (will be a thick layer)
Mix eggs, milk, salt, and pepper. Heat just to warm
Pour egg mixture over pie.
Bake at 375 uncovered until knife placed in middle comes out clean - 35-40 min
(I put foil over the edges of the crust until 30 minutes as it helps the crust not to burn).
Let stand 10 minutes before serving.

The prep time for this is about 5 minutes. So wonderful. I just have to be good about timing it all right or I have a very unhappy daddy and baby who are starving for food and have to stare at it for 10 minutes while it cools down. Last night I added these baked Parmesan zucchini I found on pinterest and we all looooved them. Especially Abram.

To continue with the homemade theme, I made blueberry yogurt pancakes this morning. I found the recipe on the Chobani tub. I'm really liking greek yogurt right now because of the protein.

They were yummy. We only dipped each bite in the tiniest, almost non-existent bit of syrup. Now we have extra! Good snacks.

Blueberry Yogurt Pancakes
(Revised from Chobani tub)

1 1/2 cup Vanilla Chobani yogurt
1 1/2 cup all purpose flour (I used 1/2 cup all purpose, 1 cup whole wheat)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup milk
Then I added about 3/4 cup frozen blueberries

Combine dry ingredients.
Blend wet ingredients and blueberries.
Pour wet mix into dry and stir until just combined.
Pour 1/4 cup scoops of batter into skillet over med-hi heat.
Flip when bubbles appear.
Cook until golden brown.

Yea! I'm like a mom who uses greek yogurt and whole wheat flour and stuff! Woo!

Then to top off the homemade-ness of yesterday, I fashioned these baby booties from some minky booties that a friend got at a baby shower the other day.

I looked at them for a second and used the basic idea to make my own pattern. I used flannel instead of minky because a)it's cheaper and b)we are about to warm up here in Texas and flannel should be warm, but not too warm. They should be also be good for staying on little feet, as that's the most annoying thing about newborn booties: they never stay on. Hopefully there will be a new little pair of feet to put the monkey ones on soon so he can confirm :) C'mon Baby Jennings! Get out of there!

Happy Wednesday!