14 lbs 11 oz!! Finally a gain to be proud of! My Layla Pie is now starting to fill out, and outgrow 3 month clothing :) She is also up to the 25th percentile for height, too, at 27 inches. Thanks to the dietitians recommendations, we are, at last, getting a referral to an endocrinologist and to a geneticist. Blood was also drawn to check her thyroid, so hopefully we'll get answers soon.
Her gorgeous smile is up to 3 teeth now. She's one wrong bite away from 4, too.
Today is a typical Texas fall day-almost 80 degrees outside and not a hint of brown other than the victims of the drought. So instead of firing up the oven for dinner, I'm trying something new in the crock pot-Tamale pie, courtesy Crockpot365.
I doubled the recipe and added 1 lb ground turkey, browned, but here is the original recipe:
Crock Pot Tamale Pie
Cornbread topping:
3/4 cup cornmeal
1 1/4 cup flour
1 cup milk
1/4 cup sugar
1 egg
1 t baking powder
The Filling:
1 can drained and rinsed black beans
1 can fire roasted tomatoes
1 can drained corn
1 T chili powder
1 t cumin
1/2 t paprika
1/4 cup diced onion
1/2 cup shredded cheddar cheese
The Directions:
Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.
In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.
Cover and cook on low for 4-7 hours or on high for 2-4 hours.
