Mommy Mondays: You're Never Fully Dressed Without A Smile

I'm not going to lie, one of the things I was most excited about with this whole baby thing was getting to dress the baby up in cute clothes.  I don't care if you have a baby girl or a baby boy - baby clothes are the cutest!

It definitely played into our decision not to find out Thatbaby's sex.  "If we don't know what we're having, people won't buy us clothes - and then WE'LL get to pick out his outfits!"

This plan backfired after he was born and the clothing came pouring in.  Honestly, we didn't need to buy him a single outfit until he was around 6 months old.  He had a full wardrobe gifted to him.

Which isn't to say that we didn't buy him clothes anyway!  And this is a good time to share with you our layette and favorite brands.

I'll also share with you some of my clothes advice - everything I read said not to stock up on newborn clothing.  LIES!  The first month Thatbaby literally fell out of anything sized 0-3 months.  And even after that, it wasn't until 5-6 weeks when he could really wear them.  We definitely made use of the newborn sized clothing.



In the beginning, we loved gowns for sleeping.

 These are fantastic for middle of the night diaper changes.  And those were fairly frequent in the first weeks.  They're also good for warm weather since they don't cling to the body as much as sleepers.  We had 2 of these in 0-3 and in 3-6 months.

T-shirts!  I know onesies are all the rage, but I only like them if they're cute.  Otherwise, t-shirts are far more functional.  I love the ones from Under The Nile for early days.  (You'll notice I tend to prefer really soft shirts).  Now I love the polos from The Children's Place.

So why t-shirts?  Well, at first, they're great because they don't bother the umbilical cord that's still attached and drying out.  They also make it really easy to do those diaper changes.  (Are you getting the picture that there are a lot of diaper changes at first?)  Now I prefer t-shirts because they're much easier to get on a wiggly baby who doesn't want to sit still for very long.  We always have at least 6 t-shirts in his wardrobe.

Bottoms  - I totally overlooked this because of the whole "just in a t-shirt and diaper" phase.  But eventually I realized we should probably put pants on Thatbaby when we left the house.

 

I love BabyGap and OshKosh for bottoms - jeans, overalls, shorts.  During the first few months we went for soft "sweat pant" like pants.  I feel like I never have enough bottoms.  I would recommend at least 6 pair.


Rompers - I prefer these to onesies.  They're like a whole outfit, but connected!  Which makes them easy to get on and off.  They're great for daycare, roadtrips, or anytime you need something super comfy.

 

Favorite brands here are Hartstrings, Janie and Jack, Kissy Kissy and Kate Quinn Organics. We have 2-4 of these for any given size.

Sleepers - I know, you'll never guess what we use these for!

Thatbaby sleeps in these every night - unless it's REALLY warm, and then he's in a onesie (see - they do have a purpose!)  We love love love kickypants for sleepers.  Or really, just about anything - they are so incredibly soft.  He has sleepers, rompers, onesies... I think I would wear these if they had them in my size.  We have 4-5 sleepers in every size and always end up picking up more.

Socks - We had a heck of a time finding socks that would stay on.  Thatbaby is a sock-kicker-offer.  And then we found Robeez.  These things are great.  They're the only socks that stay on.

We have a ton of socks.  I was sure we were going to lose them, but we haven't lost a pair yet.

Need another shrimp recipe?

Well you are in luck!  Let's just say that you were so excited for the lemon herb shrimp that you ran right out and brought a giant mess of shrimp.  But now you have some leftover - and shrimp does not last for long periods of time.

So let me help you use it up.

We'll do something a little different with this one.  A little more complicated, and maybe not your typical shrimp recipe. 

When Thatboy and I first started dating, many of our dates involved a trip to a restaurant called "Noodle Planet."  Noodle Planet had a diverse menu that spanned almost all of Asia.  Despite their name, their specialty wasn't necessarily the noodle dishes- but those were always what I ordered.  Pad see ew, laht na, Pad thai - something about the sweet sauce with the noodles, combined with a choose-your-own protein for whatever strikes your fancy.

This recipe was inspired by those dates, that recipe.  Juicy shrimp, pasta, and a sweet and salty sauce.  Of course, like most of my "stir-fried" dishes, this includes a good amount of vegetables.

Shrimp and Noodle Planet

1/2 box of spaghetti

2 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsps chili garlic paste
 1/2 cup chicken broth

1 tsp cornstarch
1 Tbsp vegetable oil
2 carrots, julienned
1/2 cup shredded cabbage
1/2 cup bean sprouts
1 scallion, chopped
1 chicken breast, cut into bite-sized chunks
1/4lb shrimp, peeled and deveined
1 tsp minced ginger
1 clove garlic, minced

1. Cook spaghetti according to directions on box.
2. Combine the soy sauce, oyster sauce, chili garlic paste, chicken broth, and cornstarch
3. Heat oil in a large skillet over medium high heat. Add the carrots, cabbage, bean sprouts and green onion and stir fry for a minute or two.
4. Add the chicken and stirfry until chicken is no longer pink.
5. Add the shrimp and stirfry until the shrimp are pink.
6. Add garlic and ginger and stirfry for 30 seconds.
7. Pour the sauce over the chicken, shrimp, and vegetables.  Bring to a boil, then lower heat and simmer for 2 minutes.
8. Add the spaghetti and toss to coat before serving.

Call Me Potato

At some point this weekend, Thatbaby was letting me know he was done eating in his usual way.  Screaming at the top of his little lungs. 

I responded in my typical way:  "Oh.My.God.Baby...." to which I always end up adding "Look at her butt."  (What can I say, much of my youth was spent in the early 90s.)  I guess I haven't done this routine in front of Thatboy before, because it prompted him to start singing and soon a dance party of Sir-Mix-A-Lot was happening at our table.

Thatboy:  You know, I'm going to be sad when we have to start watching what we sing to Thatbaby because of the lyrics.
Me: Right, because we sing "Baby Got Back" so often?  Let's think about what song we usually sing to Thatbaby.
Thatboy: Call Me Maybe?
Me: Exactly.
Thatboy: You know, I really like that song.  It's catchy.  I was actually hoping to hear it on my way to surf yesterday so I could sing it in my car.

Our son isn't going to know what hit him.  Caught between songs glorifying the female form and songs glorifying....ummmmm....well, I guess just bubble gum pop.  But he loves both.  Or at least he loves his parents acting crazy.

He also love stuffed potatoes. They're also kind of a duality.  Because baked potatoes are one of the healthiest form of potatoes out there - but not when you stuff them with cheese, sour cream, and bacon.  They're the Carly Rae Jepson of the side-dish world.  Popular with folks of all ages, in that "I can't believe I like this" kind of way.  A guilty pleasure that you don't share with just anyone.

Twice Baked Potatoes

• 2 russet potatoes
• 4 Tbsp butter, softened
• 1/4 cup Sour Cream
• 2 slices of bacon, cooked crisp
• salt and pepper
• 1/4 cup Cheddar cheese, shredded
• 2 scallions, chopped

1. Preheat oven to 425.  Bake potatoes for 1 hour.  
2. Remove and let cool until you can handle them.  Lower the heat on the oven to 350.
3.  Chop up the bacon and stir together with butter and sour cream.
4. Slice potato in half lengthwise and scoop out the inside into a bowl.
5. Mash the potato with the butter mixture.  Season with salt and pepper.
6. Add the cheddar cheese and the scallions.
7. Fill the empty halves, top with a bit more cheddar cheese.
8. Bake the potatoes for 15 minutes, until cheese is melted and bubbly.

Simple Summer Shrimp

Thatbaby is getting very advanced in his swim lessons.

This week he learned to swim underwater.

Which is helpful, because right now, he does very little to pull his weight around the house.  But now all that's going to change.  Now that he can swim underwater we're putting him to work.  He's officially in charge of catching dinner.  

Unfortunately for us, there is very little sea-life in the YMCA pool.  So for now, we still have to pick up our own, already caught by someone else, shrimp.

But it's worth it.  I can't get enough of sweet summer shrimp.  And you don't have to do much to it to get its flavors to sing.  Some of this shrimp was simply sauteed and served on a salad.  This one benefited from my grill pan and some butter. 

Grilled Shrimp with Herb Butter

2 Tbsp butter

1 Tbsp parsley, chopped

1 lb shrimp, peeled and deveined

1 lemon, cut in half

 

1. Heat a grill pan over medium-high heat. 
2. Melt butter and stir in parsley.
3. Place the shrimp on the grill pan in a single layer and place the lemons, cut side down on the grill.
4. Grill the shrimp about 6 minutes, turning halfway through.
5. Place the shrimp on serving dish and pour the herb butter over. Serve with lemon half.

6 years

 

It's hard to believe we've been married for six years.  On one hand, I feel like we've been together forever.  On the other hand, six years sounds so long!  On the other other hand, 6 years is just a drop in the bucket considering we've actually been together for 12 years.

We've had our share of troubles.  It's almost as though they're magnetically drawn to us.  I can't remember us ever having an "easy year."  But each challenge has allowed us to grow together.  And we've had a lot of growing to do, considering we were basically children when we first met. 

And each challenge has brought us closer together.  Not during the hard times, of course - during the hard times there were moments when we hardly spoke to each other.  And I'm thankful that they were only moments, never stretching into hours, days, or weeks.  Because as much as I would prefer to ignore and forget, Thatboy has always forced me to talk things through.  

I'm not an easy person, as anyone who knows me can attest to.  I'm difficult.  And I always assumed that I'd be married multiple times, because who would bear me for eternity?  So each year is a further testament to Thatboy's patience and dedication.  He's not easy either, so if we're handing out medals, I'm definitely going to file in line. We are bound together by more than a ring or some words during a ceremony.  We are bound by the fact that we're not expecting easy.  Sure, it'd be nice, but we both know relationships take work, and we're both willing to put in that work because of how much we care for each other.

So happy 6 years to us!  And maybe this will finally be our "easy" year.  In the hopes this is the case, here's an easy dinner - because not everything in life should be hard.

Lemon Spaghetti with Ricotta and Arugula 

1/2 box of spaghetti  

1/4 cup olive oil 

2 cloves garlic, sliced 

zest and juice from a lemon 

red pepper flakes 

1 cup ricotta 

4 cups arugula 

1. Cook spaghetti according to package directions.
2. Saute garlic in a large pan over low heat.
3. Add the ricotta, lemon zest, and a pinch of red pepper flakes and cook until warmed through.
4. Add the drained pasta to the ricotta mixture.
5. Add the arugula and toss to coat.  Cook until the arugula is wilted.
6. Add the lemon juice, toss and serve.

Mommy Mondays: 10 months

Weight: 20lbs 5oz (+ 12lbs 15oz)

 Height: 27.5" (+ 7.5")
 Head: 18" (+ 4.7")

Sleep: Sleep is still fairly consistent with one wakeup to eat, except for when he was sick and teething where he just couldn't get back to sleep.  There was one night this month I slept on the couch with him, and one night where Thatboy stayed on the couch with him.

Eating: He seems to have dropped a bottle at daycare - which is nice since he was never eating as much at home as he was there.  There are still some days he has 4 bottles, but for the most part he's only having 3.  For solids, he often eats as much as Thatboy or I - surprising for a little guy.

Best Moment: I am loving the swimming classes.  He just loves being in the water so much, it's fun for all of us. 

Monthly Wisdom: With his new independence, Thatbaby is in to just about everything.  I'm glad we have the place baby proofed so for the most part we can let him explore the space without constantly having to redirect him.  Also, they've started letting him hang out with the older kids at his daycare in the afternoon, because it won't be too long before he's going to be moving out of the baby room.  Which gives me that "oh no my little boy is growing up" feeling.  It brings the teary-eyes. 

Goals for the Upcoming Month:
- We have our first airplane trip.  I'm just really hoping to make it through in one piece.
- Order invitations for his first birthday.  I can't believe how soon it's going to be!

Things Thatbaby is doing:
- Pulling to stand
- Babbling like crazy
- waving
- clapping
- growing teeth!  The bottom two have broken the gums and are making their way up.
- giving kisses
- giving high fives

Rise and Shine

We eat breakfast together every morning.  6 days a week it's a relatively hurried affair.  We let Thatbaby meander over his meal, but Thatboy and I eat with an eye on the clock so we can get out of the house on time.

The exception to this is Sundays.  On Sundays we all sleep in - Thatbaby comes into bed with us around 6 and the three of us sleep together until around 8 in the morning.  Then there's some general tomfoolery in the bed as Thatbaby uses us as his personal jungle gym - climbing, jumping, tossing his little body from one side to the other. 

Eventually we all get out of bed and Thatboy takes the baby for a change while I head to the kitchen to make us a nice breakfast.  Sunday breakfasts are leisurely and enjoyable.  I like to make us something a little fancier than our weekday fare - waffles, poached eggs, or in this case - cinnamon rolls.  These are fabulous for the whole family, not being as sweet and cake-like as many recipes.  There's no cinnamon sugar paste rolled in the middle, instead the cinnamon and sugar are in the dough itself, making them true rolls and not a sugary breakfast treat.

Which of course, Thatboy and I rectified by putting icing on top of ours.  Thatbaby was happy enough to gnaw on his un-iced version.

Cinnamon Rolls (From the Fannie Farmer Cookbook)

1 pkg yeast

4 1/2 cups flour

1 cup warm milk

3/4 cup sugar

1 tsp salt

1 Tbsp cinnamon

2 eggs

2 Tbsp butter

1/2 cup raisins

milk

3/4 cup confectioners sugar

1 tsp vanilla

1. Stir the yeas into 1/4 cup warm water and let it stand 5 minutes to dissolve.
2. Add the dissolved yeast and 3 cups of the flour to the milk and blend well.  Cover and let rise in w arm place until light.
3. Add the granulated sugar, salt, cinnamon, eggs, butter, and 3/4 cup flour and blend.  
4. Turn out onto a lightly floured board and knead gently, slowly adding the remaining 3/4 cup flour until the dough can be easily handled.
5. Knead in the raisins.  
6. Pull off pieces of dough the size of medium lemons, roll each about 8 inches long, and wind it into a coil.  Arrange on two buttered 9-inch cake pans, cover, and let rise until double in bulk.
7. Preheat oven to 375. Brush tops with milk. Bake rolls for 25 minutes.
8. Mix the confectioners' sugar and vanilla with 4 tsps warm water to make a glaze and spread a thin layer on rolls immediately after removing from the oven.

Bring on the heat!

There is nothing more frustrating than summer colds.  Both Thatbaby and I came down with something this weekend.  He's battling a fever, I've got post-nasal drip and a nasty persistent cough.

It's awful to walk around sounding like you're going to cough up a lung when the weather is so nice outside.  I'd much rather be sick when the weather outside is frightful. 

But there's very little you can do other than suck it up and get over it.  At least that's my philosophy.  I try not to let the cold control my life and for the most part that works pretty well for me.  I'm usually feeling better within a couple of days.  We're not there yet, but I'm working on it!  I also up my spicy food intake during a cold.  Part of the sweat-it-out method, but also an attempt to wake up my tastebuds, dulled by the illness.  These make my nose run, which can only help get this thing out of my system, right?

Sweet and Spicy Wings

1 pkg chicken wings

1/2 cup honey

1/4 cup butter

1/2 cup Franks Red Hot Wing Sauce

1. Preheat oven to 500.  Place wings on a greased cookie sheet and cook for 20 minutes, flipping halfway through.
2. While they're cooking, combine honey, butter, and wing sauce in a saucepan over medium heat.  Bring to a boil, then lower to a simmer and cook for 5-10 minutes.
3. Toss the cooked wings with the wing sauce and serve.

They grow so fast!

It's hard to believe only 9 months ago this terrible twosome were teeny tiny things.  Little LO was able to hold his head up, but Thatbaby wasn't even that advanced.   They stayed where you put them, unable to get anywhere on their own.

Now you can't stop the two of them!  Here's a rare moment of stillness from Little LO's birthday party this weekend.  A big boy now, Little LO doesn't just walk, he runs.  His toddling little feet seeming to move faster than his body can keep up with.  And Thatbaby, crawls, ant-like in his swiftness and determination.  We are in for so much trouble.

But if you ask anyone who knows me, they'll tell you I must love trouble.  My parents used to tell me that instead of looking for doors, I always try to climb over walls  (metaphorically of course, I'm not nearly agile enough to be scaling walls, plus I'm afraid of heights.)

It's evident in the kitchen too.  Instead of instant mac and cheese, you're much more likely to find me stirring a cheese sauce over the stove and pouring it over cooked pasta.  Why go for the easy way out, right?  Plus, if you make it yourself you can tweak it to create a whole host of flavors.  Like this one I made during my "I love pepper jack" phase.  It was a time I was using it for just about everything.  For a while you could be certain to find it in our cheese drawer.  That and some leftover chipotles in adobo combined gave this a spicy, smokey, heat, tempered by the non-spicy cheeses.  It's worth all the trouble.

Spicy Mac and Cheese

1/2 box elbow macaroni

3 Tbsp unsalted butter

3 Tbsp flour

1/4 tsp garlic salt

1/8 tsp onion powder

1 3/4 cup warm milk

1 chipotle in adobo, chopped + 1 tsp adobo sauce

4 oz mozzarella cheese, shredded

2 oz pepper jack cheese, shredded

2 oz cheddar cheese, shredded

1. Preheat oven to 350.  Cook macaroni according to package directions.
2. Melt butter in a saucepan over low heat.  
3. Stir in the flour and cook until a paste forms.  Continue cooking for 1-2 minutes, until smooth and thick.
4. Stir in garlic salt and onion powder.
5. Pour milk in a smooth, steady stream, whisking consistently.
6. Add chipotle and sauce.  Continue to cook and stir until mixture gets thick, and then cook for an additional minute or two.
7. Stir in the cheeses and stir until the cheeses have all melted into the sauce.
8. Stir the cooked pasta into the cheese sauce and pour the whole thing into a greased baking dish.
9. Bake for 20 minutes and serve.

Swim-boree

You may or may not have heard, but they're making a Finding Nemo 2 movie.  Right away Thatbaby knew he wanted to be a part of this.  Even though he wasn't around when the first one came out.  And he hasn't seen the first one.  My boy won't let little things get in his way.

He wants to audition for the lead.  Even though he doesn't know how to swim.  And he isn't animated.  Or a fish.  My boy won't let big things get in his way either.

Like any supportive parent, I'm here to help him achieve his dreams.  So Thatboy and I enrolled him in swim lessons.

When we mentioned we were doing swim lessons, Thatbaby's friend Jurisbaby wanted in too.  Which was great, because the two of them are fabulous at sharing.  If sharing means "give me the toy you have while you grab at the toy I have."  And this worked out well since toy ducks played a large roll in their first swim class.

The instructor had them play a bunch of games to get their arms moving and legs moving in the water.  They practiced getting out and "jumping" back in.  They started blowing bubbles in the water.

 Thatbaby loved every minute of it.

 
 He adored being in the water, splashing with his friends.  The instructor was impressed with his "excited kick."  We already knew how much he loves the pool since this wasn't his first time, but it was fun to see him actually partake in some swimming skills like kicking, reaching, and slapping at the water.  He's fearless in there.

And it tuckered him out completely, giving us a nice long nap when he finished!  We can't wait till next week!

And because I don't let things stand in my way either, I've become adept at crockpot meals during the week.  I've got it down to a science.  In the morning, I gather the ingredients together, chopping and browning.  Then it cooks all day so that when I get home from work, all I need to do is shred tender meat with a couple of forks and serve with some sides that I've already got ready.  I've found pork is the perfect meat for the crockpot, and we eat a lot of it.  Especially since it's Thatbaby's favorite meat.  This one takes an extra step - rubbing the meat with spices at night before bed and letting those spices sink in overnight.  But it's a quick step, easy to do, and it definitely makes for some flavorful meat.

Slowcooker Cuban Pork (From Elly Says Opa)

1 (2-3) lb. pork roast
1 Tbsp. canola oil
1 Tbsp. Dijon mustard
1/4 to 1/2 tsp. cayenne
1.5 tsp. allspice
1/2 tsp. ancho chili powder
1/2 tsp. cumin
1 Tbsp. paprika
1/2 tsp. cinnamon
1 Tbsp. oregano
1 large onion, thinly sliced
5 cloves garlic, minced
2 Tbsp. honey
1/2 cup freshly squeezed orange juice
zest of 1 orange
2 limes, juiced
1/4 cup chicken broth
Warmed corn or flour tacos, for serving

1. Rub the pork roast all over with the Dijon and oil. Season liberally with salt and pepper. 
2. Combine the cayenne, allspice, chili powder, cumin, paprika, cinnamon, and oregano in a small bowl. Then, rub the mixture all over the pork. Wrap in plastic and refrigerate overnight.
3. Heat a large, heavy-bottomed skillet over medium high heat and add a small amount of oil. Place the roast in the skillet and brown on all sides. Remove to slowcooker.
4. Place the onions and garlic on top of the pork. 
5. Combine the honey, orange juice and zest, lime juice, and chicken broth, and then pour into the slowcooker. Cover and cook on low for 8 hours. Shred with a fork and serve on tacos.

Mommy Mondays: A Room with a View

I realize I posted a nursery tour on my pregnancy blog, but not on this one.  So here's a little tour of Thatbaby's home.

  It started with this:

 

 

A painting I had picked up about 2 years ago at an Art Festival.  I love this picture, from a series entitled "Little Buddies."  It used to hang in our living room, but it just seems so perfect for a baby's room.  Especially a first baby's room since it has a mommy bird, daddy bird, and baby bird.  Once we knew we were expecting, we went back to the artist and purchased a couple more prints from the series to hang on the wall.  

 

 

From there, the plan was to use the colors in the painting for the rest of the room.  Red/Blue/Orange and Green sheets and accessories.  But then I found this bedding:

 

And it seemed so perfect.  It used a lot of the colors from the painting - subbing in yellow for the red, but still keeping neutral.  I removed the bumper and quilt once Thatbaby became a resident, leaving a sheet covered in orange, green, yellow and blue leaves.  Finding the sheet set led us to our next nursery inspiration:

 

 

 

A tree wall decal!  We had to compromise a bit on this.  Thatboy wanted something really realistic, and I wanted something rounder/more cartoony.  This fell a little in the middle and we got to pick all the colors.  So we used the three main colors in the sheets - blue, orange, and green, and used them to match green leaves and blue and orange birds.  (There are some blue and orange squirrels at the base of the tree too that didn't get captured in this photo)

 

By this point, we had officially embraced the "bird" theme.  And my similarly themed shower had different birdhouses as centerpieces.  I was urged to take them home with me and we decided to add them to the room as decor.

And for the remainder of the tour......

There's my "nursing corner."

 

There was a period of time I lived in this chair.  With all the frequent nursing sessions in the beginning it was important for me to find something that was comfortable.  And this chair is comfortable enough to sleep in.  I know, because I have...often.  It's a glider and the ottoman also glides.  I can't imagine my life without it. We come in here for Thatbaby's naps, and it's where both Thatboy and I get him ready for bed.  Thatboy does storytime and bottles here, I do nursing and bedtime songs.

 

 

And the "changing station."

 

The top drawer of the dresser holds diapers, wipes, extra burp cloths, diaper cream, an extra changing pad cover and refills for the diaper genie.  The middle drawer has bibs, socks, caps, pants and some gorgeous sweaters made for this baby.  The bottom drawer holds sheets and sleep sacks - bedtime stuff.

 

I also decided that it's been a while since I've done a giveaway, and since these posts are my way of being helpful, I'll thought I'd start including some giveaways on Mommy Mondays.  I can't promise one every Monday, but we'll see how it goes.  For my first giveaway, I'm doing the Baby Led Weaning Book.  So if you're interested in learning more about it, since I think it's a great resource, just leave a comment here.  The giveaway ends next Saturday night at midnight and I'll contact the winner by next Monday.

Yo Yo Yogurt

Yogurt has always been a staple for me.  While most of my classmates brought sandwiches for lunch in elementary school, my bag always held a yogurt.  (Except for my Harriet the Spy phase where I ate tomato sandwiches)

When Thatbrother and I were in charge of making dinner, we often used yogurt to coat our baked chicken.

Now yogurt makes it's appearance as breakfast, snacks, even desserts mixed with berries.  And while I don't eat much ice cream, I will never turn down a tart frozen yogurt.  Especially in the summer, I love it's cool tang.

So a mixture of some summer favorites - yogurt and shrimp, provides a cool, refreshing dinner.  For me, yogurt sauce is decidedly Greek, so I served this in a pita with cucumber, tomato, and feta.  Cucumber, which is also a cool summer treat, and tomato - because really, tomato doesn't get any better than right now,

 Shrimp with Yogurt Sauce

• 1/2 cup greek yogurt
• 1 garlic clove, minced
• 3/4 teaspoon dried oregano
• 1 teaspoon chopped fresh mint
• 2 teaspoons lemon juice
• 1/4 teaspoon pepper
• 1 1/2 pounds shrimp, peeled and deveined
• 2 tablespoons Greek seasoning
• 2 tablespoons olive oil 
• 1/2 cup crumbled feta cheese
• 1 large tomato, chopped 
• 1 cucumber, thinly sliced 

1. Whisk together the yogurt, garlic, oregano,mint, lemon juice, and pepper. Refrigerate until ready to use.
2. Combine greek seasoning and olive oil in a ziplock bag with shrimp. Refrigerate 30 minutes.
3. Heat grill or grill pan over medium heat.  Grill shrimp 5 minutes per side or until pink.
4.  Serve shrimp on pita with cheese, tomato, cucumber, and yogurt sauce.