Lactation Cookies ... Oh boy they do work

In a lot of my mommy groups there is always talk about lactation cookies and how they help to increase your milk supply. I was skeptical, so I decided to make some (see recipe and pictures below). It wasn't hype, they really made a difference. Between the oatmeal and the brewer's yeast I was pumping an extra two or three bottles a day. I ate about two cookies a day. Now, I only have them a couple times a week. They aren't the yummiest cookie in the world, but they do the trick.

My husband loves to eat the dough and says it is better than the actual cookie, but it does have raw egg. I would rather have the cookie. It has become my dessert, which isn't too bad!

There are a LOT of ingredients . . . . 

• 

ü  1 Cup butter

ü  1 cup sugar

ü  1 cup brown sugar

ü  4 tablespoons water

ü  2 tablespoons flaxseed meal

ü  2 large eggs

ü  1 teaspoon vanilla

ü  2 cups plain flour

ü  1 teaspoon baking soda

ü  1 teaspoon salt

ü  3 cups oats

ü  1 cup chocolate chips (I may add a few more sometimes)

ü  2 - 3 tablespoons of brewer's yeast (most health food stores have this - I find mine at GNC or the Vitamin Shop)

    What to do . . . 

 

* Preheat oven to 350 degrees *

1. Mix together flaxseed meal and water, then set it aside for about 3 - 5 minutes (it will form a light paste)

2. Cream together butter and sugar, then add eggs one at a time mixing well

3. Stir in flaxseed mixture

4. Mix in vanilla and butter - beat until well blended

5. Sift together all of the dry ingredients except for the oats and chocolate chips

6. Add sifted mixture to wet mixture.

7. Stir in oats and chocolate chips. 




8. Use a cookie scoop and put onto a greased or lined cookie sheet

9. Bake for 12 minutes 

 

Semi-homemade Salted Carmel Brownies

I was craving chocolates and salt, so this is what I made tonight. . . 

I mixed the brownies according the box and added a few (handful) of extra chocolate chips (Let's be honest who doesn't love chocolate?). Then I poured it in the pan, poured Carmel sauce over it and baked it according to the box. When they came out of the oven I poured additional Carmel sauce and sprinkled with sea salt. Once cooled I cut them. Now these aren't the cutest brownies on a plate, as they are super gooey. They are absolutely delicious though!

What's cooking . . .

If I haven't said so already, have your friends set up takethemameal.com. It was awesome! The meals came for about 3 1/2 weeks after Baby B was born. It was incredible helpful to not worry about cooking and not ordering out every night.

Now the meals have stopped (insert tear drop and pout face here). I LOVE cooking and baking, but figuring out the right time to do it can be challenging, as Baby B isn't exactly on a schedule. I have, however, started my meal planning again. This stops us from eating out during the week for lunch or dinner. We are big on leftovers in this house. :) So, what did I cook this past week as we settled into a schedule?

Creamy Chicken Casserole

This is one of my favorite recipes, which  my cousin Susan introduced me to about 10 years ago when I was living with her and Michael and teaching intersession. I double it for left overs (or to feed 4 - 6 people). It is super yummy warmed up and so easy to make. It has become one of my hubby's favorite meals!

Ingredients:

• 1 roasted chicken (the bigger the better - I cheat and buy mine already roasted from Costco or Giant - they have the best sizes)
• 16 oz of sour cream
• 2 cans of cream of chicken soup
• 2 tablespoons of poppy seeds
• 2 rolls of Ritz crackers (crushed)
• 1/3 cup butter (melted)

What to do. . .

1. Chop up the chicken into chunks
2. mix sour cream, chicken, cream of chicken soup, and poppy seeds
3. Pour mixture into 9 x 13 pan  
4. Combine crushed Ritz crackers and butter in a large Ziplock bag until all pieces are moistened
5. Pour cracker combination over mixture already in baking dish
6. Bake at 350 degrees for 35 minutes 

I serve it with brown rice and rolls. Delicious! 

Chicken Club Braid 

This is Pampered Chef recipe and I love it!!!!!!!! Sometimes I substitute the tomatoes for bell peppers for something different. I also switch up the cheese. I like to use Monterey Jack.

Ingredients:

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper - See more at: http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#sthash.lr8mZ31Y.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#8Bl3y9Y0juiBgo0Z.99

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper - See more at: http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#sthash.lr8mZ31Y.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#8Bl3y9Y0juiBgo0Z.99

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper

What to do....

Heat oven to 375 degrees F.

Mix mayonnaise and mustard; add parsley and onion and mix well.

Mix chicken, bacon and 3/4 cup cheese with 1/3 cup mayonnaise mixture.
 

Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush.

 Bake 20 to 25 minutes.

I serve this with salad and it also makes great leftovers. When I heat it up at work everyone would ask for the recipe :)

Italian Slow Cooker Chicken

This makes the whole house smell delicious and is my friend, Tristan's, favorite :) It falls apart like pulled pork and is great with rice pilaf or Parmesan couscous.

Ingredients: 

•   1 can of stewed tomatoes (I use two because I love tomato sauce and it makes everything juicy)

• 1 can of tomato paste (six ounce can)

•  1 package of sliced baby bella mushrooms

• 3 chicken breasts (you can cram four in there, but then you need to add more tomato paste)

• 2 tablespoons of Italian seasoning (I use the salad dressing dry packet mix)

• 1 clove of minced garlic

• - You can also dice an onion, but I'm not a big onion fan. 

   

  What to do . . . 

• 1. 1. Put chicken breasts in slow cooker 

     2. Mix the remaining ingredients in a bowl

     3. Pour mixture over chicken

     4. Cook on low for 8 hours or high for 4 hours (I like how it turns out on low better)

      

      

   

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper - See more at: http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#sthash.lr8mZ31Y.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#8Bl3y9Y0juiBgo0Z.99

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper - See more at: http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#sthash.lr8mZ31Y.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#8Bl3y9Y0juiBgo0Z.99