Monday, March 7, 2016

Simple Womans Daybook

Today is Monday March 7, 2016

OUTSIDE MY WINDOW-43 degrees, and sunny.

THANKFUL-that it is not raining.

Thinking-about a visit with my dad this week.

WEARING-jeans, t-shirt, gym shoes.

CREATING-my weekly planner.

GOING-to post office.

WONDERING-what kind of week it will be.

READING-boundaries.

LOOKING FORWARD TO-my wedding anniversary on April 6th.

PRAYING-for friends, and family.

LEARNING-to be more prepared.

IN THE KITCHEN
Monday -Porkchops, broccoli rice, sweet peas, bisquits. 
Tuesday -Chicken&dressing, cornbread, greenbeans, corn. 
Wednesday -Sloppy joes, fries. 
Thursday -Salisbury steak, mac&cheese, pinto beans, rolls. 
Friday -Fish sandwiches, coleslaw, baked beans.
Saturday -Cracker Barrel 
Sunday -Roast, vegetables, navy beans, cornbread. 

AROUND THE APARTMENT-cleaning day.

QUOTE

 



PEEK New Recipe-Spaghetti Pie

Ingredients

Crust

7
oz uncooked vermicelli or spaghetti
1
egg
1/3
cup grated Parmesan cheese

Filling

1
lb lean (at least 80%) ground beef                                                                                                                                              
1/2
cup chopped green bell pepper
1/4
cup chopped onion                                                                                                                                              
1
jar (14 oz) tomato pasta sauce

Topping

1/4
cup light cream cheese with roasted garlic (from 8-oz container)
1
cup shredded mozzarella cheese (4 oz)

Directions

  • 1 Cook and drain vermicelli as directed on package.
  • 2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
  • 3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
  • 4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
  • 5 In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
  • 6 Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

 

3 comments:

Inger said...

Thanks for sharing what's going on in your life.

Paula Kaye said...

Glad you are joining with The Daybook people! I think that Spaghetti pie sounds really good

Grantham Lynn said...

Have a good week.