Sunday, March 6, 2011

Chicken, Carrots, Potatoes

So wow! It's MARCH! I was taking a quick glance over my blog and realized that the last time I updated it was in JANUARY!

Anyway, it's not that I'm not cooking because I promise I am, I'm just apparently really bad at having time to type this with a little monkey getting into everything!

Also, foods haven't been all that exciting lately. It's been a lot of the same repeated.

Recently the baby was diagnosed as having an egg and milk allergy which has made life a little more interesting considering we're already gluten free around here. Luckily, it's a mild allergy on both counts and the doctor said that providing she doesn't have a reaction we can continue to give her both.

However, I felt kind of guilty doing it, so after a lot of reading and researching I decided to switch her over to goat milk. She is tolerating it MUCH better than the cow's milk thus far! As for the eggs, we're cutting back slightly and trying to avoiding giving them to her on their own but they are still around as well. If she does have a visual reaction I'll definitely stop and reassess this! :)

So here I am, practically 2am and we're watching Veggie Tales trying to figure out why WHY she is unable to sleep at night.

In the meantime I guess I'll leave you with one of the easiest recipes ever. I'm not sure exactly what to call it since it doesn't officially have a name. So. . .

Chicken Bake (Serves 2 & a baby)

4 Chicken Drumsticks (bone in, skin on)
4 Potatoes (Peeled and chopped)
1 Large Carrot (Peeled)
Olive Oil

1) Grease casserole dish with olive oil.
2) Mix potatoes and carrots into bottom of casserole dish.
3) Drizzle Olive oil over potatoes and carrots.
4) Place chicken on top.
5) Cover and place in oven. Bake at 400F for 1 hour.
6) Enjoy!