Food

I haven't talked about food much lately.  If you're looking for a couple new delicious ideas, try the Barefoot Contessa's Chicken Stew with Biscuits.  Hubby T does not like chicken, but even he was gobbling this up as quickly as he could.  For whatever it's worth, I used only two-thirds of the amount of butter the recipe calls for and it was still richly buttery delicious.  I also would be remiss if I didn't share the recipe below for oatmeal-peanut-butter-chocolate-dried craisin cookie awesomeness...I think that description speaks for itself:)

The other reason I wanted to do a post on food is to share with those of you who know and love Little B some of his recent news.  A month or so ago when we went in for his 2 year check-up the doctor was concerned about how much he had fallen in the weight percentile category since his last visit.  So she told us to keep track of how many calories he was eating in a day and feed him more calorie dense foods and come back  in to check his weight again in a month.  Once we started tracking his calories, it quickly became obvious that he was not getting the minimum amount recommended for his age.  (Let the record stand that we don't starve him, he's just not interested in eating very much!)  When we went in for his check-up on Monday, we learned that not only has he not gained any weight but he has lost some!  So we are now under strict doctor's orders to feed him whatever he wants whenever he wants for the next two weeks to see if we can increase his calorie intake even more and see if his body is even capable of gaining weight.

This is such a perplexing problem to me.  Of all the problems for a young, well off child in the United States to have, to be underweight?  This seems so absurd.  As does the grocery list that we took to the store Monday afternoon.  We are now fully stocked up on animal crackers, graham crackers, cheese, donuts, pizza bagel bites, macaroni and cheese, ice cream, brownie mix...words cannot express how much this goes against every fiber of my being as a mother!!  I don't consider myself a health nut but I do try to keep my family healthy and the fact that I've been told by a doctor to let my son live on milk and pizza, to give him animal crackers for dinner, to buy him a milkshake at 11 in the morning, is very, very strange.

He finally cracked 1100 calories yesterday, thanks in large part to the Entenmann's donuts he had for breakfast, the macaroni and cheese he had for lunch, and the Reese's candy he ate for dessert.  Hubby T and I keep telling ourselves that we're not setting him up for a lifetime of bad eating habits, this is just what we have to do for now, but it is hard.  I'm not overly worried that anything is seriously wrong with him, at least not yet, but it is a bit heart breaking to see your child not want to eat when you know he needs to.  It's too bad he's not old enough to fully appreciate this "diet."  Hopefully someday we'll all have a good laugh about it over a balanced meal of protein, whole grains, fruit, and vegetables, which will be thoroughly enjoyed by all the boys in my family who will grow up loving a balanced diet as I do.  Okay, that picture might be a bit rosy, but a mom can dream right?! 

Chocolate-Peanut Butter Oatmeal Buttons

Prep 35 mins  

Chill 1 hr  

Bake 350° 6 mins to 8 mins

 

Ingredients

• 1 1/2 cups regular rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 3 ounces semisweet chocolate, chopped or 1/2 cup semisweet chocolate pieces
• 1/2 cup dried cranberries
• Strawberry ice cream (optional)
   
  Directions

  1. In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.

  2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated and brown sugars; beat 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Using a sturdy spatula, stir in chocolate and dried cranberries.

  3. Divide dough in half; wrap each half in plastic wrap. Refrigerate at least 1 hour (or up to 2 days).

  4. Position oven racks to divide oven into thirds; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

  5. Working with one half of the dough at a time, shape dough into 34-inch balls. Place balls about an inch apart on the prepared baking sheets, pressing down gently into rounds.

  6. Bake 6 to 8 minutes until just firm around the edges, rotating the baking sheets from top to bottom and front to back at the halfway point. Remove baking sheets from oven; let rest for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool. Repeat with remaining dough, always starting with a cool baking sheet.

  7. Serve with strawberry ice cream, if desired. 

  
  

  For standard size cookies

  • Shape dough into 1- to 1 1/4-inch balls. Place balls of dough about 2-inches apart on prepared baking sheets, pressing down gently into rounds. Bake in a 350 degrees F oven for 9 to 11 minutes or until just firm around the edges. Cool as directed. Makes about 45 cookies.