A lot of our friends are on the local search and rescue team. It is volunteer so they have different fundraisers to raise money for expenses. This is a once a year fundraiser of Pancakes. Who doesn’t love pancakes, I mean, come on! There’s also biscuits and gravy as well as sausage links, orange juice, coffee, and water.
Sunday
Monday
So a couple weeks ago I stumbled across a whole bunch of recipes. One of them happened to be Lasagna soup. I thought, hmmmm I like lasagna, I wonder if this is any good. So that’s what we did… I made lasagna soup and let me tell you, this is friggin awesome and totally worth it! Now it makes a lot of soup so we split the leftovers up in ziplock bags, placed it in the freezer and I’ll tell you this tastes just as good warmed up another night as it does the night I made it. It was so nice that night we pulled it out to already have dinner made when we weren’t sure what we were going to have. So definitely make it all and freeze the leftovers!
Every once in a while I stumble on to something good. Exhibit A)
Philly Cheesesteak Casserole adapted from here
Ingredients:
1lb (16 oz) pkg pasta such as Penne or Bowtie.
2 tbsp vegetable oil
2 onions, chopped
1 half bell pepper, diced
1 1/2 lbs lean ground beef
2 (10.75 oz) cans cream of “something” soup (Chicken, Mushroom, Celery….)
1 (10.75oz) can milk
8 oz Mushrooms, sautéed
1/2 tsp dried thyme
3 cups shredded sharp cheddar cheese
salt and pepper to taste
1 cup dried bread crumbs
3 tbsp butter, melted
1 cup shredded sharp cheddar cheese
Directions:
1. Preheat your oven to 375˚F. Lightly grease a 9×13 in baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta, cook until al dente. Reserve a mug of the pasta water for the sauce. Set aside.
3. Heat vegetable oil in a skillet over medium heat. Sauté onions, bell pepper, and mushrooms until they begin to soften. Add ground beef, and cook, stirring until evenly browned. Drain off grease then add in with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add thyme until blended. Mix in 3 cups of the cheese, and season with salt and pepper. If the sauce is too thick, add some of the pasta water to thin. Spread in Baking dish.
4. In a bowl, mix together the bread crumbs and melted butter. Mix in the remaining 1 cup cheese. Sprinkle mixture evenly over the top of the baking dish.
5. Bake for 30-35 minutes, until crispy and golden brown.
6. Dish up and enjoy!
This weekend was a whirlwind of a weekend! Saturday morning we woke up bright and early… no joke!… and headed to my aunts house. AC had the weekend off and wanted to see Abug and it worked with our schedule also so away we went.
Mom originally thought we’d stop in OKC for lunch but we got there at 11am and we thought, AC’s is just about an hour or so past OKC, let’s just head on. So I sent AC a message and asked her if she’d like to meet us for lunch. She said she and UB would meet us at Interurban. They said we were going somewhere else for dinner so we didn’t want to eat a big lunch.
When I was growing up, I don’t think there was much “meal planning” going on, and if there was, I was oblivious to it. And my mom very well could have been and I just didn’t realize it. I had a few friends that their parents did and it always shocked me that they knew exactly what they were going to eat come Friday night.
So now that I’m older, hubby and I have tried and tried to do this and we fail most times. We’ve come up with plans and they’ve changed, etc. But this week, we decided to try again at meal planning. So how did we do you ask? Let’s check it out!
We went to the store on Sunday evening with very specific recipes for the week, just not days for execution of said meals. Baby steps!!
Sunday
I’m a few days late in posting this… I just never found the time until now. And really some days I think I blog just for me, but that’s okay! I like it 🙂
154/365 – it didn’t take any convincing for nap time…
155/365 – Putting the finishing touches on my paper that is due at 11:59pm. Wish me luck!
156/365 – Doesn’t everyone need a giraffe on a stick?
Last night was our monthly dive club meeting. At the February meeting we talked about having St. Patrick style food at our March meeting. Wednesday we decided (because we couldn’t remember what was decided at the Feb meeting…. woops!) we’d do Corned Beef and Cabbage. YUM! And let me say that Abug loved it too!
Anyway I was trying to figure out what to make that would also work as St. Paddy’s day food (or is it Patty’s? I think Paddy…. anyway)… Hubby really likes Reuben’s so why not Reuben rolls?
My Memoir Writing class is causing me to have to think about the past and causing me to write new ways. Sometimes you can’t teach an old dog (me) new tricks… but… I’m having to learn.
Recently I’ve been having to write poetry. I don’t care for poetry. I really don’t like looking for hidden meanings. I’d rather something be spelled out for me because I may take it one way while you take it a different way and it was intended to be a completely different way.
So this week I was challenged to write one of my essays into a free verse poem. I took that as a challenge and made a 7 page Memoir essay into a Haiku. If you don’t know what a Haiku is, it’s a Japanese poem form that has 5 syllables, 7 syllables, 5 syllables.
I’m on a food kick this week… I can’t help it! Sometimes it happens! Monday there was a post on Homemade Oreo cookies, Tuesday was about French Dip sandwiches, yesterday was a restaurant we ate Mexican food at and today… Fried Chicken!
Although maybe I should wait to post this because they’re getting ready to change locations, but really that doesn’t matter.
So Saturday night we met up with my parents for dinner and went to Kicks Fried Chicken. Yum!
Hubby and I actually went to school with the owners. One of them, Justin, happened to be working that night. When we walked in he greeted us and then when we said we were waiting on my parents, my dad walked in and he was like you claim him. Obviously being funny and then walked up and shook my dad’s hand. That’s what you get for hometown restaurants.