Easy Pleasey Cheesey Lasagna

INGREDIENTS
* 1 lb ground beef
* 1 2 cup bag of shredded Italian cheese blend cheese
* 1 cup of low moisture part skim shredded mozzarella cheese
* 1 15 oz container of part skim ricotta cheese
* 1/4 cup chopped fresh parsley
* 1 TBS chopped garlic
* 1 egg
* 1 24 oz JAR or spaghetti sauce
* 1 cup water
*12 lasagna noodles uncooked (do not need no bake noodles)




Preheat over to 350*F

Brown garlic and meat in large skillet.

While meat is cooking mix together 11/2 cups Italian cheese, 1/2 c mozzarella, ricotta cheese, egg, and parsley in a large bowl. Set aside.

Drain meat and return to skilled. ADD the spaghetti sauce. Add the water to the empty jar and close with lid. Shake the jar to get the remaining sauce out and pour everything in skillet. Stir well until blended.

SPREAD 1 cup of sauce on the bottom of 13x9 baking dish. Top with 3 lasagna noodles. Spread 1/3 cheese mix on top of the noodles and top with 1 cup of sauce. Repeat layers 2 more times. Top with remaining noodles, sauce, shredded cheese.

Cover pan with foil sprayed with cooking spray

Bake 1 hour. Remove foil after 45 minutes. If you want cheese to be browned you can broil for the last minute or so of cooking time.

Let lasagna sit for 15 minutes before serving.

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I've been making this for several years and it is always a big hit! Serving this always means a whine free meal in my house. I modified this recipe from here

Pumpkin Cheesecake

This recipe makes two pumpkin cheesecakes.

Ingredients:

2  Graham Cracker Pie Crusts

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

4 eggs

1 15oz can of pumpkin

1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Dash ground cloves

HEAT oven to 325°F.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended.  Stir pumpkin and spices into batter.
SPOON the pumpkin batter into crust   
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Shredded Beef Tacos Crockpot Style

I've been using this recipe for taco filling for the last six years. It's a nice change from the normal ground beef tacos that we usually make. Every time I want to make these I always have to search for the recipe so I decided to post it here.

INGREDIENTS

*1 Taco seasoning packet

*2 TBS of red wine vinegar (can also use sherry vinegar)

*1 small can of diced green chilies

*2.5 lb London broil or chuck roast

DIRECTIONS

Place the beef into your crockpot.

In a small bowl stir together taco seasoning, red wine vinegar, and green chilies.

Spoon sauce over beef.

Cook on low until the meat falls apart easily with a fork (8-10 hours)
Take beef out and shred with a fork

Serve with taco shells or tortillas, sour cream, cheese, lettuce, tomatoes. salsa, and guacamole.

Tuscan Chicken and Linguine

Tonight I made my own version of this recipe and it came out pretty good.

Ingredients:

1 lb Boneless skinless chicken breast tenders

8 oz Cream Cheese cubed

1/2 Cup Pesto

1 14.5 oz can of diced tomatoes (with no added salt)

1 lb linguine

1/2 Cup shredded Italian cheese blend

Boil water for noodles

Heat large nonstick skillet sprayed with cooking spray on med-high heat. Add chicken, cover. Cook 5-7 minutes on each side until Chicken is cooked through. Cut chicken in bite sized pieces and remove from skillet and set aside.

Boil Noodles.

Add cream cheese, pesto, and undrained tomatoes to skillet. Cook, uncovered on medium heat for 2 min or until heated through.

Return chicken to skillet. Cook and stir 1 min until chicken is coated and heated through.

Drain noodles and toss with chicken mixture. Sprinkle with shredded cheese

Italian Mac and Cheese With Shrimp

• 2 cups heavy whipping cream
• 1 14.5 oz can of crushed tomatoes without seasonings
• 1 2 cup bag of shredded Italian cheese
• 6 fresh basil leaves, chopped
• 1 pound pasta (like penne or cavatappi)
• 1 12 oz bag of frozen raw peeled and deveined shrimp, thawed*
• 1 TBSP unsalted butter
• 1 tsp fresh crushed garlic

Directions

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

While waiting for water to boil, melt the butter in a skillet and then add the garlic. Allow to slightly brown, mix in half of the crushed tomatoes. Add all of the basil. Bring to a slight simmer.

Add pasta to the water and parboil for 4 minutes.

Add shrimp to skillet and allow to simmer for two minutes.

Combine all the ingredients except the pasta in a large mixing bowl. Mix well.

Drain pasta well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Pour into a large baking dish and bake 10-15 minutes,until bubbly and brown on top.

*Ham chunks are also great substitute for the shrimp

Buffalo Chicken Dip

1-8oz. cream cheese, softened
2-6oz. pkgs precooked ready to eat Grilled Chicken breast strips chopped
1/2 C. ranch dressing
1/2 C. Frank's Red Hot Buffalo Wing Sauce
1 C. shredded cheddar cheese

Preheat oven to 350* Mix cream cheese and ranch dressing together until creamy. Set aside. Mix chicken and wing sauce together and stir into the cream cheese mixture. Stir in 1/2 C. cheddar cheese. Spoon into a 9 in. pie plate. Sprinkle remaining 1/2 C. cheese on top of mixture. Bake at 350* for 20 -25 minutes or until cheese is lightly browned and bubbly. Serve with tortilla chips and cut up celery.

Garlic Shrimp Pasta

I made this for dinner and everyone gobbled it up, so I thought I would share the recipe. I modified it the tiniest bit from the original

INGREDIENTS
12 oz angel hair pasta

2 & 1⁄2 Tbsp butter

2 Tbsp olive oil

2 Tbsp minced garlic

1 lb peeled, deveined large shrimp, thawed if frozen

1/4 cup lemon juice

1⁄4 tsp each salt

1/4 tsp crushed red pepper

1⁄3 cup chopped fresh parsley

1 cup of cooking water reserved from pasta

1/4 Cup of Parmesan Cheese (optional)

Fresh Ground Pepper to Taste (optional)

PREPARATION
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.

2. Meanwhile, heat 2 Tbsp of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.

3. Add shrimp, salt and crushed red pepper; saute over medium heat 3 to 5 minutes until shrimp is just cooked through.

4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining ½ Tbsp butter, the parsley and about ½ cup of the cooking water (more if desired). Toss to mix and coat.

5. Top with Parmesan Cheese and Freshly Ground Pepper

Lemon Pie - Oh My!

I got this recipe from a Mr.Food Cookbook and improved it thanks to Brandi. She suggested I melt chocolate over the crust. Lucas REALLY wanted to put his hand prints in this pie, but thankfully didn't. This recipe is so easy. We took it to a friend's house for dinner tonight and it was a big hit. I would have never thought lemon and chocolate would go so well together but they did!

1 14 oz can sweetened condensed milk
½ cup lemon juice (about 2-3 lemons)
1 cup whipping cream
1 (6 oz) graham cracker pie crust
½ cup semi-sweet chocolate chips melted (optional)

1. Pour melted chocolate over pie crust and put in freezer to let harden.

2. While crust is in the freezer, whip whipping cream
3. Fold condensed milk and lemon juice into whipped cream
4. Pour filling into crust

5. Cover and chill for at least 4 hours

Happy Thanksgiving

Hand Print Chocolate Chip Pumpkin Pie

Ingredients
1 15-oz. pkg. refrigerated pie crust
1 15-oz. can packed pumpkin
1 14-oz. can sweetened condensed milk
2 eggs
1 tsp. apple pie spice
1 cup semi-sweet chocolate chips

1. Heat the oven to 375 degrees, then begin making the turkey hand print for the pie. Trace your child's hand print on a piece of lightweight cardboard, then cut it out to create a stencil. Place the stencil over one of the circles of pie dough and cut around it, adding turkey feet to the bottom of the hand.
2. Place the cutout on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.
3. Next, place the remaining circle of pie dough in a 9-inch glass pie pan. Press the crust firmly against the sides and bottom of the pan. Crimp the edges.
4. In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs and apple pie spice. Mix until smooth. Stir in the chocolate chips, if desired.
5. Pour the mixture into the pie crust and bake at 375 degrees for 35 to 40 minutes or until an inserted knife comes out clean (except for melted chocolate). 6. Place the baked turkey cutout in the center of the pie and allow the pie to cool before serving. Makes one 9-inch pie.

S'mores for Lazy People

1. Take one Graham Cracker Pie Crust

2. Add squares of chocolate bar to bottom of pie pan

3. Sprinkle mini marshmallows

4. Add more chocolate squares

5. Grill on low heat for a little bit. Turn off fire, close lid, and wait for everything to melt.

6. Let cool and eat.

Easter Story Cookies Part II

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. HE HAS RISEN! Read Matthew 28: 1-9.
Yeah, so I don't think we beat the eggs long enough. I guess that's what happens when you are trying to make the cookies with your kid, wash a load of clothes, and give your kid a bath all at the same time. It was still a lot of fun and they still taste yummy! We are going to start this as a yearly tradition though and maybe they will be a little better appearance wise.

Easter Story Cookies Part I

You need:
1 c. whole pecans
1 tsp. vinegar
3 egg whites
Pinch salt
1 cup of sugar
plastic baggie
spoon
Tape
Bible

Preheat the oven to 300 degrees F. Place 1 cup of whole pecans in a plastic baggie and have your child beat them with a spoon to break them into small pieces. Set aside. Explain that after Jesus was arrested, the Roman soldiers beat him. Read John 19:1-3.

Let you child smell vinegar. Put 1 tsp. vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add 3 egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11

Sprinkle a little salt into your child's hand. Let him taste it and brush the rest into the bowl. Explain that this represents the salty tears that were shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add the 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts.

(I don't think we beat our egg mixture long enough) Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give your child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in deep despair when the tomb was sealed. Read John 16:20 and 22.

TO BE CONTINUED.......

The Next Emeril?

Tonight before bed Lucas wanted to read a book. He went to grab one and came back with a cookbook. He sat on my lap and flipped the pages and pointed to the pictures of the different dishes and said "cook, cook, eat" to each one. Then when I asked him if things get hot when they are cooked he started pointing again at the pictures saying "cook, cook," and then he would pause say "hot! and then blow on the pictures before triumphantly yelling "eat!"
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By the way last night was awesome! I enjoyed my very first night away from Lucas. I did take one of his spare baby blankets to sleep with last night and I hugged it while I slept all night long.

Chicken and Spinach Risotto

I love trying new recipes. Tonight I made this with minor alterations. It was yummy and pretty healthy and I've never cooked with fresh spinach before. I think I found a new dinner staple for us.

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1&1/2 cups MINUTE White Rice, uncooked
1 cup grape or cherry tomatoes
1 can (14-1/2 oz.) condensed chicken broth
1/4 cup KRAFT 100% Grated Parmesan Cheese

Garlic & Pepper to taste

HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.

ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.

STIR in the Parmesan cheese.

Cooking with Chef Steven

Steven is spending the day with us. To keep him from getting bored I went out and got stuff to make Mini Pizzas last night. When he first saw the English muffins he said "gross I don't like those! What are they?" Then when I told him he would get to cook he was all for them. When his pizzas came out of the oven he ate them right up.

Steven also thought it was pretty cool that he made Lucas' lunch.

Chicken and Mozzarella Melts

This Wednesday the Moms from our Playgroup are getting together for a new recipes night. We are all bringing an Italian dish with copies of the recipes we make. We will have dinner together sampling from all the dishes. Everyone leaves with a mini cookbook of all the recipes everyone brought. Since there are sure to be a lot of pasta dishes I decided to try something different and make a chicken sandwich. I got the recipe from a cookbook I borrowed from my Mom. Tonight Curt and I tested them just to make sure they were edible and we were both pleasantly surprised. They tasted like a sandwich you would have at some fancy little cafe where they put mint leaves in your tea.

• 2 cloves of Garlic, crushed
• 4 boneless skinless chicken breast halves (3/4 lb)
• nonstick cooking spray
• 1/8 tsp of salt (I didn't use)
• 1/8 tsp of pepper (used but didn't measure)
• 1 TBS prepared pesto sauce (used classico brand from the spaghetti sauce aisle)
• 4 small hard rolls split (I used Ciabatta rolls)
• 12 fresh spinach leaves
• 8 basil leaves* optional (didn't use)
• 3 plum tomatoes (used vine ripe tomatoes b/c we had them already)
• 1/2 C. (2 ounces) shredded mozzarella cheese

Makes 4 Servings

*Omit Basil leaves of fresh are unavailable. DO NOT substitute dried basil leaves.

1. Preheat Oven to 350*F. Rub Garlic on all surfaces of Chicken (I crushed the garlic with a knife handle and then used a Ziploc bag as a glove while I rubbed the chicken so my hands wouldn't smell like garlic when I was done.) Spray medium nonstick with cooking spray; heat over medium heat until hot. Add chicken; cook 5 to 6 minutes on each side until no longer pink in the center. Sprinkle with salt and pepper (I only used pepper and sprinkled it on while the chicken was cooking)
2. Brush pesto sauce on bottom halves of rolls; layer with spinach, basil*, and tomatoes Place chicken on rolls; sprinkle with cheese evenly over chicken. (If desired sandwiches may be prepared up to this point and wrapped in aluminum foil. Refrigerate until ready to bake. Bake in a preheated 350*F oven until chicken is warm about 20 minutes.)
3. Wrap Sandwiches in aluminum foil; bake about 10 minutes or until cheese is melted.

In the Kitchen with Kari

My Healthy Version of spaghetti Sauce

For those of you who read my previous journal you know that I am supposed to be eating REALLY healthy in order to prevent high blood pressure and any problems that would follow during the last two months of my pregnancy. Well I have been doing pretty decent but as the weather is getting hotter my feet start to swell so pretty good just isn't cutting it anymore. I really need to stick to this thing to make sure I get as little sodium/salt as possible and drink water constantly.

Well a few weeks ago I made this recipe and tonight for dinner I improved upon it and this will be the kind of spaghetti we eat around here from now on.

1 lb extra lean ground beef
1 large zucchini
2 medium yellow squash
1 can of unsalted diced tomatoes
fresh basil (how much depends on your taste)
pepper (to taste)
garlic (to taste)
pinch of dried oregano
3 TBS Extra Virgin Olive Oil
box of whole wheat spaghetti noodles.
Parmesan and Mozzarella cheese for topping

First I cooked the ground beef and drained off any fat.
While the meat was cooking I washed and cut up my zucchini and squash and put them in a pan with the garlic and olive oil and let them cook for 3 minutes.
While that was cooking I boiled my water for the noodles and added the tomatoes and the fresh chopped basil leaves to the meat.
After the 3 minutes I added the tomato beef mixture to the veggie mixture and boiled the noodles. I let the mixture simmer while the noodles cooked.
Then I drained the noodles and tossed them with the veggie meat mixture and the cheese was there to top off the pasta as people liked.

It really is tasty and I find that I can eat more fresh veggies if I actually cut them up and cook them then if I had ordered them in at restaurant. Also, this makes a lot but hey I love leftovers!

10 Weeks and Counting

I am 30 weeks pregnant and have gained 15 lbs total, which is great! Everything is going fine, I feel great, but I am starting to feel tired again in the afternoons like I did in the first trimester, which means more naps for me! I even went to bed with Curt last night at 10:00! (which is a big thing for me because I am a night person, usually I will go to bed with him but then I get up and do eBay, clean house, read...)

One thing my midwife is worried about is my blood pressure, it isn't high, but it could easily become that way and then it could cause problems, so it is all about prevention. So... that means more fresh fruits and veggies for me. Which isn't bad at all but I'm not a big fruit person, and I love my prepackaged foods... (like mac & cheese, chips, white bread and other processed foods)

This is what I should be eating everyday:
The Brewer Diet For A Healthy Mom And Baby
Every day of the week, you and your baby must have:
One quart (4 cups) of milk. Any kind will do: whole milk, low fat, skim, powdered, or buttermilk. If you do not like milk, you can substitute one cup of yogurt for each cup of milk.
Two eggs.
One or two servings of fish, shellfish, chicken or turkey, lean beef, veal, lamb, pork, liver or kidney.
Alternative combinations include: Rice with beans, cheese, sesame, milk Cornmeal with beans, cheese, tofu, milk. Beans with rice, bulgur, cornmeal, wheat noodles sesame seeds, milk. Peanuts with: sunflower seeds, milk. Whole wheat bread or noodles with: beans, cheese, peanut butter, milk, tofu.
For each serving of meat, you can substitute these quantities of cheese:
Brick 4 oz.
Longhorn 3 oz.
Camembert 6 oz.
Muenster 4 oz.
Cheddar 3 oz.
Monterey Jack 4 oz.
Cottage 6 oz.
Swiss 3 oz.

One or two servings of fresh, green, leafy vegetables: mustard, beet, collard, dandelion or turnip greens, spinach, lettuce, cabbage, broccoli, kale, Swiss chard.
Five servings of whole grain breads, rolls, cereals or pancakes: wheatena, 100% bran flakes, granola, shredded wheat, wheat germ, oatmeal, buckwheat or whole wheat pancakes, corn bread, corn tortillas, corn or bran or whole wheat muffins, waffles, brown rice.
Two choices from: a whole potato (any style), large green pepper, grapefruit, lemon, lime, papaya, tomato (one piece of fruit, or one large glass of juice).
Three pats of butter.
Also include in your diet, in addition to the above (i.e., don't count one food in two categories): A yellow- or orange-colored vegetable or fruit five times a week.
Liver once a week, if you like it.
Table salt: SALT YOUR FOOD TO TASTE
Water: Drink to thirst.

It is not healthy for you and your unborn baby to go even 24 hours without good food!

Your goal is 80 to 100 grams of protein each day for the prevention of toxemia.

My midwife gave me that plan and I've been looking it up online and it is from Dr.Brewer's Blue Ribbon Baby Pages

So far so good. We had a really healthy dinner.
Baked Chicken
Fresh Baked French Bread
Angel Hair Pasta W/ Can Tomatoes, and Fresh Zucchini, and Squash

Well my sweet Jadie is home! I can tell she doesn't feel that well, but I know she will be fine in a few days. She was so happy to see me and I was overjoyed to see her!

I am excited for tomorrow! I have lunch plans with Brandi tomorrow, my treat (she has taken me out so many times it is my turn!) We are going to my favorite place Ken & Candi's BBQ to have their cheese fries YUM! ( I know they aren't on my diet but one last time and I'll be good!)

The new diet doesn't sound too hard... I just have to shop in the outside aisles of the grocery store, which you should anyway! I just have to make sure I buy fresh fruits, veggies, meats, and gasp WHOLE GRAIN BREAD! (which I hate cause I grew up eating it).

Plus the pasta recipe today was really good and I used two cups of fresh zucchini and squash, and I used can tomatoes instead of fresh because they are supposed to be better for you. (only because it is actually more tomatoes then if you were to cut them up yourself). It was really good. Curt even liked it.

Well I need to get some things done so I am going to go for now. I need to go through my cabinets and take out the food that I can't eat so I won't be tempted and maybe drop it off at Lisa's. I don't want to waste it by throwing it away, and I need to make a list of things I need to buy from the grocery store.

I am really committed to eating batter (after tomorrow ha ha) and I only have 10 weeks to go. I want to do everything in my power so my baby is healthy! Plus hopefully they will become habits and I will stay with it even after the baby comes.

My Mood : thoughtful
Now Playing : curt is watching Suspect Zero

I Would Have Been a Great Boy Scout

So I've always enjoyed cooking and lately I've been trying to make a new recipe at least once a week (nothing fancy, trying to find stuff we like so I can make it right before the baby is due so I can freeze it and won't have to worry about cooking when the baby first gets here) Which is also why I have started to pack my bag to take to the hospital/birthing center two months early. I guess my new motto is "always be prepared" ha ha

So this is what I made tonight
Hamburger Casserole
2 cups cooked small egg noodles
1 lb. ground beef
1 tbsp vegetable oil
1 cup chopped onion
1 tsp garlic powder
2 7oz. can tomato
sauce salt and pepper, to taste
1 cup sour cream
1 cup ricotta or cottage cheese
1 cup shredded mozzarella cheese

Preheat oven to 350degrees.
Cook noodles according to pkg. directions; drain. Measure 2 cups and spread in bottom of casserole dish. Brown beef in oil over medium heat; breaking into small chunks. Drain fat.
Add onion, garlic, tomato sauce, salt and pepper to meat and blend. Simmer for 15 minutes. Pour over noodles in casserole.
Spread sour cream evenly over meat. Spoon ricotta cheese over top.
Cover completely with mozzarella cheese and bake, uncovered, 30 minutes or until cheese is bubbly.

It turned out pretty good, sort of like a poor man's lasagna.

Tomorrow I am taking Jadie to the vet. She is getting her shots and also going to get fixed. Poor thing. I don't want her to get knocked up though.
Jadie Ready for her Close UP

Tonight Curt installed the baby gate, even though Lucas isn't even here yet and won't be crawling or walking for quite a while. He says it is to keep Jadie out of the room but she doesn't go in there ever. I think he just likes having something to do. It looks strange to see a baby gate though in our house and no baby. Curt also started painting the door to Lucas' room and I had to leave the room while he was doing it because he wasn't doing it the way I Would have, and I knew I would end up yelling at him... more then I already had. Ok I can admit that I have a little bit of a control freak streak in me. I guess it all balances out since Curt won't let me add anything to the dresser or move anything.

Here are some of the latest pictures of the room I've taken.
dresser and rocker
The crib
The bookends I made. I'm so proud of them.


My Mood : thankful
Now Playing : jay leno

Just Checking In

Nothing too exciting has been going on lately, just the normal day to day things of washing clothes, doing things in Lucas' nursery, and washing dishes. I am excited I have auctions ending tonight! I have also found the most comfy pants ever! They are terry cloth pants from Old Navy and they are so nice! (Curt says it is because they are actually maternity pants, I responded by maturing sticking out my tongue.)

Yesterday Lucas was kicking me in the ribs all day (not a fun feeling) It didn't hurt but I think it will get old fast! I read up on it and it said his feet can actually stay under one side of my rib cage as he grows and runs out of room.

I am getting so impatient with him. I want to meet him now! I watch THE VIEW sometimes on ABC and one of the girls I just adore Elizabeth just had her baby and they checked in on her and her baby and it was the cutest thing... I just cried. I hope I don't start getting all emotional this last trimester. If so Curt is in for once wild ride.

Well I am about to go to the grocery store and buy some milk (I drank the last gallon all by myself in a 24 hour period) and I think I am going to get something to bake... well at least to eat the dough... lol thanks Brandi, it is your fault after that whole conversation about food last night.

This is what I am making for dinner tonight:

Mexican Skillet Casserole

1 lb. ground beef
1 small onion, chopped
1 (14 1/2 oz.) can tomatoes--undrained, chopped
1 (15 oz.) can Ranch-style beans 1/2 cup uncooked regular long-grain rice
2 Tbsp. chili powder
Salt, pepper&garlic powder--to taste
1 cup water 1/2 cup shredded Cheddar cheese

In large skillet, brown ground beef and onion till meat is brown and onion is tender; drain. Add tomatoes, beans, rice, seasonings, and water. Cover, bring to a boil; reduce heat. Simmer 20 to 25 minutes, or until rice is tender, stirring occasionally. Top with shredded cheese. Cook another 5 minutes, or until cheese melts. Serves 4

My Mood : Lazy Now
Playing : watching STARTING OVER to see if they are going to kick Tess off.