Amber Housley

TGIF & A Recipe Share…

Category: Uncategorized

Thank you for all your amazing comments on your last post! You guys are great – never thought that would have stirred up that many comments. :) I thought about possibly making the blog private to close friends and family, but reconsidered, and will keep things as they are…unless someone goes all freaky on me. :)

So we are at the 9 week mark today and our baby looks less like a reptile! ;)  Check out our little ticker to the left of the blog. Today he/she is the size of a grape! Amazing how small that is!

I’m using a lot of exclamations on this post which is odd considering today was a "sick day"…one of the yucky morning sickness days, but feeling much better because I made one of my favorite salads for lunch. SO GOOD that I just have to share. Food tastes so much better (well sometimes) when pregnant! ;) Enjoy!


Broccoli Ramen Asian Salad
Cook time: 5 minutes (seriously!)

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
1/4 stick butter
1/4 cup unsalted peanuts
1 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
1/2 cup vegetable or canola oil
1/4 cup white sugar
1/4 cup apple cider vinegar
2 ramen noodle seasoning packets

Put the uncooked ramen noodles in a bag (or the unopenedbags they come in) and crush them with hands or a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodle to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) until a bit browned. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, peanuts, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions. Chill in fridge for 30 minutes or until cold before enjoying.

Notes: You can add two bags of broccoli slaw instead of just one…but I’m not a huge slaw fan, so I do just one. I sometimes also add chopped cilantro as a garnish as well. 


Suzy says:

First of all, congratulations on the pregnancy. I have an almost 8 month old little girl and the two of your are in for the best days of your lives, kids are a pure joy! I’ve stumbled upon your blog through Two Peas. I love your work, very creative! Wanted to make a comment about this recipe, my mouth was watering while reading it – in fact, I quickly added the ingredients to my grocery list! :)
Don’t pay much attention to the negative bloggers/comments out there, you know what is best for your child. I had the luxury of staying home for my daughters first 6 months, now I am back to work and she is a perfectly happy, well cared for and much loved little girl!
Have a great day!

Alyson says:

Awww, a grape! :) I didn’t get a chance to comment on your last post, but basically it would have said A) tell anyone who gives you unwanted, LAME advice to suck it. And B) welcome to motherhood, where EVERYONE who has an opinion believes that you will want to hear it, because they think that they can TOTALLY do it better than you can. Remember, God made you THIS baby’s mama for a reason. No one can love him/her like you can. Never doubt yourself!!

doris says:

hello little grape! :D

veronica says:

hehe no don’t make it private. Just get a site meter and when someone leaves a nasty comment copy & paste all info so EVERYONE one can see what a cruel person she/he is! :)~
Now-a-days (I’m married to a computer nerd) you can discover what kinda underwear “disappointed” wears. hahah that’s no joke! Crazy internet!
Hello sweet little grape–I’m rooting for a boy. ;)

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