Week 4

Roarke

Weight: 8 lbs 6 oz

Length: 21 1/2 inches

Nicknames: Mellow Fellow, Roarke-a-nator, Hungry Hippo, Squirm Worm

Monthly Check Up: Doctor said he is a perfectly happy and healthy little boy. Commented on how easy going and mellow he is. Next month we get the dreaded shots. Not looking forward to that :(

Roarke loves his paci or as my Dad calls it, his "fooler". Both Remi and him are obsessed with one another... Remi cannot get close enough to him. He is eating like a champ! I dont know why I ever worried about breastfeeding... glad he came out a pro. He is sleeping through the night, except for when I have to wake him up for feedings. Roarke loves to study faces and new surroundings. I love watching him scrunch his face up in concentration. He is holding his head up more and more, especially during burp time. Speaking of burping... Roarke is not a big fan of this and we definitely struggle to get good ones out every time. He also isnt a fan of tummy time, but does tolerate it. People comment on how big his feet are, what long toes he has, and how cute his pout is! 

#52weeksofRoarke

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Chicken Pineapple Quesadillas

Personally, I loved this meal. Mainly because the week that I made it I was craving pineapple! YUM! Dan on the other hand probably could have taken it or left it.

Chicken & Pineapple Quesadillas (www.budgetbytes.com) $7.28

Ingredients

• 1 lg. chicken breast (3/4 lb.)
• 1 (15 oz.) can pineapple chunks in juice
• 1 (15 oz.) can black beans
• 3 whole green onions
• ¼ bunch fresh cilantro
• ½ tsp cumin
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 2 cups shredded mozzarella or monterrey jack
• 8 (8-inch, soft taco size) flour tortillas 

Cook the chicken in a countertop grill until golden brown on the outside and completely cooked through. If you dont have a grill, cut the chicken into 1-2 inch chunks and sauté in a skillet until golden brown on the outside and cooked through. Allow the chicken to cool slightly as you prepare the rest of the filling.

Drain the pineapple chunks well, then roughly chop the chunks into smaller pieces. Rinse and drain the black beans. Roughly chop the cilantro and slice the green onions. Combine the pineapple, black beans, cilantro, green onions, cumin, red pepper flakes, salt, and shredded cheese in a bowl. Stir to combine.

Once the chicken has cooled some, chop it into small chunks (no need to make neat or tidy shapes, just chop roughly). Add the chicken to the rest of the filling in the bowl and then stir to combine.

Place ½ cup of the quesadilla filling onto a tortilla and spread it out over half of the surface. Fold the tortilla in half and then cook it in a skillet over medium heat until golden brown and crispy on the bottom. Flip and cook on the second side in the same manner. Use oil or non-stick spray in the skillet as needed to keep the tortilla from sticking (I find that I dont need either when using a non-stick skillet).

 

Use a pizza slicer to cut the quesadilla into three wedges and serve hot.

Dan gave this a 4 out of 5 stars. I rated it delicious!

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