It's Monday! A start to a fresh new week. Time to get back into my weekly schedule that I desperately need for me to get productive once again!
And, well....I woke up to a couple piles of throw up in my son's crib. The week is starting out not so fresh anymore.
For me to have a little bit of "normalcy" on a day where it's anything but normal, I thought I would do a little housekeeping and get some things in order. A little random, but in order nonetheless.
visit Her Cup Overfloweth for more!
One of Mikayla's favorite meals these days is meat, cheese, and crackers. I love how she wraps her cheese and cracker up in her meat and eats it like a sandwich.
Today's muffin tin includes meat, crackers, carrots, yogurt, grapes, and cheese.
Friend Makin' Monday
Kasey at All That is Good asked us this question:
What is the best advice someone
has ever given you?
Snuggle with your little ones as much as you can. They don't stay little forever. If that means cuddle in bed on a lazy morning, do it. Or read some books with your babes in your lap, do it. Let them fall asleep on your chest when they don't feel good (like today!). Just BE with your kiddos and enjoy those little moments...while they last.
Menu Plan Monday
This will be my third week IN A ROW that I have successfully planned our menu. It has saved me so many "what's for dinner?" headaches...and a little in the pocketbook, too!
This week's menu:
Monday - Chicken Tortilla Soup (similar to this one)
Tuesday - leftover Chicken BBQ from last week (yummy for sandwiches!)
Wednesday - Steak Fajitas? (anybody have a good recipe??)
Thursday - Chicken Pasta Pesto (changed the name to this one)
Friday - Take Out (busy, busy, busy day!)
Saturday - MIKAYLA'S FAMILY PARTY
Sunday - Slow Cooked Corn Chowder & Grilled Cheese
Anissa at Learning Together Hand in Hand
is having a recipe swap today.
This is a great dish that can easily make two meals for two families of four. I usually freeze one of the square dishes or make the other to bless another family with dinner.
Taco-Stuffed Pasta Shells
16-18 jumbo pasta shells, prepared
1 pound extra-lean ground beef
1 pkg. taco seasoning mix
1 cup water
1 can refried beans
1 cup shredded cheese, divided
1 jar salsa, divided
1. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened.
2. Add beans and 3/4 cup cheese; mix well.
3. Spread 1/4 cup salsa over bottom of each two 8-inch square baking dishes.
4. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells.
5. Preheat oven to 350 degrees. Cover baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with remaining cheese. Serve with sour cream.
**To bake frozen shells, thaw in refrigerator overnight. Preheat oven to 375 degrees. Remove plastic wrap; re-cover with foil. Bake 45-50 minutes or until heated through. Sprinkle with remaining cheese and serve with sour cream.
perfect picture of the kids on Easter.
Seems to get a little more difficult each year!