Tuesday, November 8, 2011

Hello there...

So behind...

this little guy lost his first tooth on Sunday night.

crazy cute toothless grins!!

super fun all girls photo shoot with these two beautiful sisters...
they are gonna love all the pictures i took.

Ronnie is doing really well. drs expect to move him onto rehabilation in houston in 2-3 weeks. praying for continued healing and super strength for his new journey. so thankful for all God has done!
i've been trying lots of new recipes lately. a slower cooker traditional chili perfect for kids (not spicy), a mexican pizza made with corn tortillas, mini dinner roll pizzas and apple bars. All found via the amazing Sarah at Clover Lane. Really loving all her kid friendly recipes! did you see that cookbook she made on Blurb?! WOW!

My boys love this spinach and spaghetti casserole. Our friend, annabeth {mother of the girls pictured above} shared this one with us:

1 ½ pounds of ground beef (I usually do 1 lb. beef, 1 lb. Italian sausage)
2+ cloves of garlic, minced
½ tsp salt
½ tsp pepper
1 (26-ounce) jar spaghetti sauce
1 tsp+ Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 cups (8-ounces) shredded Monterey Jack cheese
1 ½ cups sour cream
1 large egg, lightly beaten
1 tsp garlic salt
8 ounces wide egg noodles, cooked
1 ½ cups (6 ounces) shredded parmesan cheese

Cook first 4 ingredients in large skillet over medium heat, stirring until meat crumbles and no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
Combine spinach and next 4 ingredients. Fold in noodles, and spoon mixture into lightly greased 9x13 baking dish. Sprinkle with half parmesan cheese; top with beef mixture and remaining parmesan cheese.
Bake at 350 for 30 minutes or until bubbly.


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