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.