Here’s my voracious eater sporting his Tommee Tippee bib
Tommee Tippee Explora Bibs have become my very favorite bib. They are plastic and nothing else – no felt backing that can get mildew on it and collect food. They aren’t nice and soft like the bibs that do have fabric on them, and I’ve found my kids have had to get used to them. Now they accept them as part of eating routine. They were too big (wide across the chest) when Grayson was 4-6 months old, though, so, I used fabric ones when he started eating solid food. They are so easy to clean and dry with just a wipe of a dishcloth. You can even throw them in the dishwasher!
I also use their bowls and plates as well and have been very happy with them. The plates are two for $5.99, but are on sale this week at Babies R Us for $4.48! The plates are really neat because they are sectioned off, so you can separate food for picky eaters like mine who doesn’t like his food to mix.
The bowls have a little part that comes out off the top so the child can grab it more easily, and a lid where you can store the spoon! Smart. And they all come in fun, vibrant colors!
A classic Southern tangy soup that’s super easy to make in your slow cooker. The barbecue sauce, ketchup and Worcestershire sauce give it a tangy and sweet flavor that fills the whole house with a comforting, warm aroma.
Mmmm…I wish you could smell the tangy aroma coming from my kitchen right now (one day that’ll probably be possible!). But for now, I’ll share one of my favorite recipes that comes from my Southern heritage – Chicken Brunswick Stew.
Being the Georgia girl that I am, my grandmama use to make the most heavenly stew you’ve ever tasted. (It was our family tradition to have it every July 4th, which I never quite understood because anyone who’s been in Georgia in the middle of July knows that it’s stinking stanking HOT! For me, this is a wintertime delight.) Back to Grandmama – she was quite the Martha Stewart of her time, one of those that wore her pearls, always had dinner on the table for Grandaddy, could sew better than a “Project Runway” designer, and enjoyed ironing! And I, my dear, am sadly NOT one of those women. Cooking I could do without, but it is a necessity, so therefore, I do my best to find easy, yummy and nutritious meals for my family. I’ll give you my easy, no fuss version of the stew, and then my grandmama’s.
An added bonus is my toddler LOVES to help me dump all the ingredients in – keeps him occupied and we still get to eat a yummy dinner!
A classic Southern soup that’s hearty, tangy and delicious and super easy to make in your slow cooker!
Prep Time:10 mins
Cook Time:4 hours
Total Time:4 hours 10 mins
1 lb. chicken breasts (fresh or frozen, both work the same)
1–2 cups of frozen lima beans (eyeball it – to your liking)
2 cans diced tomatoes
1/2 cup barbecue sauce
1/2 cup ketchup
2 cans cream corn (14 oz cans)
1 can corn (or a couple of handfuls of frozen corn)
Couple of glugs of Worcestershire sauce to your taste (this is the secret ingredient to make it super tasty!)
1/2 cup hot sauce (if you’re brave, and I am not, so I don’t do it, but my mom does!)
(Make sure the chicken is defrosted before putting in your slow cooker).
Place all ingredients in your slow cooker and stir well.
Turn the cooker on high and cook for four hours, or cook on low for 8 hours.
Enjoy with some Southern-style cornbread!
Have fun dumping all the ingredients into your [amazon_link id=”B001AO2PXK” target=”_blank” ]slow cooker[/amazon_link], but put the chicken in first on the bottom. Cook on low for 8 hours or on high for 4-5. You’ll know it’s finished when the chicken easily shreds apart by mashing it with a fork. Turn off the [amazon_link id=”B001AO2PXK” target=”_blank” ]slow cooker[/amazon_link] and wait 15 minutes or so for it to cool down.