So much for not having to go to the hospital. I must've jinxed myself by writing that. Tuesday night Laura went to bed with a stuffy nose. At 5:30 am on Wednesday Laura came into our bedroom coughing so hard she was throwing up and nearly stopping breathing. After a frantic call to my parents who ran to our house to be with Sara (Thank you, Thank you! This is why we live close to family!) and a lot of coaching and hugging of Laura, Jason and I took her to the ER. You would think the 6 month old would be the scary one with RSV, alas, it was the 4 year old that gave us a fright.
Laura's oxygen levels were fine when we got to the hospital, but she was still coughing so hard she was throwing up. An old family friend (of both Jason's and mine) was her Respiratory Therapist and got her feeling much better. They gave her some steroids there to open up her airways and sent us home with five nights worth of the same drug. That is a wonder drug for our poor girly!
They treated her awesome at the hospital. She got her own bracelet (she used to always wear mine after I went in with Sara), a pink barf bucket, some Sprite, and a little teddy bear to hug in addition to hugging Mommy.
One of the best parts of my day was how well my dinner cooking experiment turned out. I used an old recipe a roommate found in the newspaper and seriously simplified and modified it. Before I write down the recipe, let me first say that pretty much every time I grill chicken, (or Jason grills) I grill an extra piece to use in something else (salad, etc) throughout the week. This was an experiment to use some of leftovers.
1 16 oz package Penne (or other hearty noodle) pasta
1 can diced Italian Tomatoes
1 15 oz jar of Alfredo Sauce
1 10 oz package frozen chopped spinach (thawed and drained - I used the pasta colander to drain the spinach to cut down on dishes)
1 cup leftover grilled chicken in small chunks (mine was marinaded in Italian Dressing)
1 cup milk
1 cup parmesan cheese
1/4 cup flour
1 tsp onion salt
1/2 tsp Italian seasoning
Preheat Oven to 350. Cook pasta to al dente. Drain and leave in the colander. Pour Alfredo Sauce, tomatoes, chicken, and spinach into pasta pot over medium/high heat. Pour the milk and flour into the Alfredo jar, shake vigorously, then pour into the pot. Add in 1/2 cup of parmesan cheese, onion salt and Italian seasoning. Mix it all together. When sauce is simmering, add in the pasta and mix again. Pour the entire mixture into a baking dish and sprinkle remaining 1/2 cup parmesan on top. Bake for 20 minutes.
As a side note: it makes TONS, but Jason says it is even tastier as a leftover.