And I guess Mac & Cheese is now out.

Mister man has been monumentally fussy lately, so I'm thinking it may be something he's eating...which means something I'm eating. Which means, again, I have to alter my diet. About 50% of babies with food issues are sensitive to dairy, so that's where I'm starting. (Full disclosure: I'm an idiot and couldn't figure out what "dairy" consisted of other than milk, cheese, and yogurt. Um, as it turns out, butter. Duh.) So buh-bye, Italian and Mexican (and cookies!!!), and hello Asian.

I'm fine with this, really. You know I'm a big fan of food with an Asian kick, but most of my favorites are also spicy, and I figure spice can't be helping E's stomach much either, so somehow I'm going to have to get used to bland(er) versions. I broke out this recipe for that reason-I started making this stir-fry in my pre-spice (AKA pre-Hubby) days, but haven't in a long time. Cause yeah, it's a little bland. Add some sriracha and it's much better. But that's just my chile-loving bias talking.

I served it with potstickers, so I also made a sauce for those...it is kind of spicy, but so good.

Sesame Chicken Stir-fry
sunflower, peanut or canola oil
2 boneless, skinless chicken breasts, sliced thinly
4 small portabellas, cleaned and thinly sliced
1 bunch green onions, cleaned, tops trimmed and sliced thickly
2 garlic cloves, minced
1 bell pepper, cleaned, halved and thinly sliced
8oz Asian noodles (your choice), softened according to package directions.
1 tbsp sesame oil
1/4 cup low-sodium soy sauce

Heat small amount of oil in hot wok. Add chicken and stir-fry until white. Add garlic, green onion, bell pepper and mushroom, stir-fry about 5 minutes or until mushroom is soft. Add noodles, combine well, then add soy sauce and sesame oil and toss all to coat. Heat through another minute or two.

Potsticker Sauce
Combine:
1 tbsp low sodium soy sauce
1 tsp Sesame oil
1 tbsp oyster sauce
Sweet chili sauce to taste (a few tablespoons)