What a weekend! Brad and I were working basically sun up to sun down both days aside from going to church on Sunday to get projects done around the house. I was buzzing around downstairs crossing things off of my to do list and Brad was busy upstairs finishing electrical and installing insulation for this ongoing renovation. One of these days we will finish. Good news is, our contractor and crew should be back this week to start installing insulation.
Brad + the girls at lunch after Church on Sunday | Morgan taking a Sunday nap with her 5 pigs | Laney in the car when we were putting the boat in our neighborhood storage lot — she found the make up I keep in the car
But it’s Monday and it felt time to share a new Meal Plan Monday. These are some simple recipes that our family enjoys! Relatively easy and fairly quick. And the Muddy Buddies, which we always called Puppy Chow takes me right back to childhood. Yum!
It’s going to be another busy week around here. Suitcases will be officially packed by this afternoon and each day will be dedicated to getting a different part of the house clean. Then on Saturday, we are off for vacation! We are all so looking forward to it as our vacation from last year was canceled due to Covid. Brad is actually ready to unplug too which is saying a lot because normally he has a hard time disconnecting from work. This family time is much needed and these new memories will be cherished for years to come. Another reason I’m so excited about it is because we chose not to tell the girls where we are going. This means I’ve had to be strategic in my packing so that I don’t tip them off as to what we will be doing. I can’t wait to see their faces when we arrive at the beach on Saturday and then Disney World on Monday!
Easy Crescent Taco Bake
1 can (8 oz) Pillsbury refrigerated crescent rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso Thick ‘n Chunky salsa
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
4.5-oz can of Old El Paso chopped green chiles, optional
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, green chiles and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.
Pile on your favorite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices.
One-Pot Creamy Spaghetti
1 lb bulk Italian sausage
12 oz uncooked spaghetti (from 16 oz box)
1 can (28 oz) Muir Glen organic crushed tomatoes with basil, undrained
1 carton (32 oz) Progresso chicken broth
1/2 cup whipping cream
1/4 teaspoon crushed red pepper flakes, if desired
Shredded Parmesan cheese and fresh basil leaves, if desired
In 5-quart Dutch oven, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink; drain.
Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with Parmesan cheese and fresh basil.
Use ground beef in place of the sausage.
Substitute 1 carton (32 oz) Progresso™ vegetable broth for the chicken broth.
Serve this spaghetti with Pillsbury™ French bread to round out the meal.
Tired of pasta sauce staining your plastic storage containers? Mist the inside with cooking spray before filling to create a stain barrier. More cooking spray tips.
If you have any leftovers from this easy spaghetti recipe, you can place any remaining in a tightly covered container and store in the refrigerator for up to 5 days. Simply reheat in the microwave until hot, stirring once or twice.
Chex Muddy Buddies
9 c corn Chex or rice Chex cereal
1 c semisweet chocolate chips
1/2 c peanut butter
1/4 c butter
1 tsp vanilla
1 1/2 c powdered sugar
Measure cereal into a large bowl and set aside.
In 1 quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Blog Posts Coming Soon:
Anniversary Trip to Savannah, Georgia
What to Pack in a Backpack for Disney Park Days
Mother’s Day Gift Ideas
Beach + Disney World Vacation Recap
Have a great week!