My little mans 3 year check up.

Jericho went to his 3 year check up today...and everyone got a shot today too, poor things. Jericho is doing great...growing, a bit, he is still smaller than the trio was at his age, even Lily LOL. He weighed in at 32 1/2 lbs and is 38" tall. The Doc is guessing 5'11"-6' we shall see.

They put us in the Princess and the Frog room. Lily kissed herself a frog, a few times. She then told us "this is useless" Hehehe.

So cute in his little robe. The kiddos all took their shot pretty well, of course Lily and Jericho were total rock stars. Xander was freaking out before we even got to the Doctors office, and Haddie started when shot time got closer. They both bucked up a little...this time they didn't scream bloody murder or move and get themselves cut by the needle.

This was the triplets 10th regular vaccine, since starting them off at 2, they are 5 1/2 years old. I can't believe so many babies have more this (12 to be exact) before they are 5 MONTHS old. I am a believer in vaccines, I think they do have a place, but wow...that is just too much too soon in such little bodies with brand new systems. Jericho we started at 1...since he does have older siblings that are in activities (preK, sports etc) today was his 6th regular vaccine.

Tonight's dinner was a new one for us..."Skinny" Tuna noodle casserole. We all loved it, the girls didn't love the mushrooms...they have to find something to be picky about you know.

Ingredients:

6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 1/2 cups frozen mixed veggies (peas, carrots, corn, beans) (thawed)
2 (5 oz) cans tuna in water, drained (we actually used shredded chicken that we had left over from something else...it was awesome if you don't feel like tuna)
4 oz 50% reduced fat sharp cheddar
butter flavored cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Directions: 

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

 Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.

When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.

Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn). Enjoy!
1/6th of the dish is 318 calories and 7 grams of fat.