Baby is still breech, we’ll be scheduling a c-section on Wednesday for sometime in the next couple of weeks. If he flips before then and they see that on ultrasound, we won’t do it, but the chances aren’t very good that he’ll flip. I wanted to go all natural, but I’m coming to terms with having a c-section. There are benefits I suppose, such as knowing exactly when he’ll be born, not worrying about my water breaking randomly, that kind of thing.
Other than that, it’s all about the waiting. Pretty sure all I have left to do is finish up the thank you cards and pack the hospital bags. We had a small maternity shoot yesterday with my photographer best friend. I just wanted a couple of portrait shots with me, my husband and the bump as so far he’s only taken weekly bump shots and hasn’t been in any of them. I hope they turn out nice.
What we’re eating this week:
Skillet Sausage and Rice (pictured) — This is a recipe I make a lot, but I decided to mix it up a bit this week. I used a frozen bag of sliced peppers and onions, added chickpeas, and half a cup more chicken stock for less al dente and more fluffy rice.
Pesto Shrimp Fettuccine — I was in the mood for pasta and shrimp this week, and this sounded delicious to try.
Brown Sugar Spiced Baked Chicken — I’ve had this recipe for a long time and there’s no link, no idea where I got it. It’s a lot like my Simply Great Chicken as it’s baked chicken with brown sugar and spices. I’ll be serving it with quinoa or couscous.
Skillet Lasagna — Last week I got some ravioli for really cheap at the store so I decided to use it this week in one of my favorite dishes.
Chicken and Spinach Dinner — Something simple and healthy to round out my meal plan.