This afternoon, Quinn and I went on our first run with the jogging stroller and let me tell you, that thing is god's gift directly to me. He really wanted me to have it. Not only can I get my run in, it also puts Quinn to sleep...like out cold you can't even touch her or say her name and she'll wake up type of out. I think a bomb could have been dropped and she wouldn't have twitched.
I ended up doing 4.22 miles, .22 more than coach told me to. I felt really good except for the last part where I had to run up a slight hill into the wind.
We also watched the NYC Marathon on t.v. today and I just couldn't imagine running let alone, training for that type of event but it definitely serves as motivation for me.
On to dinner...
On to dinner...
I don't typically make dinner ahead of time because I really don't think that far in advance unless I have something I really need to make. But today was a little different.
Instead of catching up on Real Housewives of somewhere or surfing the Facebox, I used morning nap time to actually make dinner. Smart thinking because come 6 o'clock, Quinn is in a terrible mood which means bedtime is within the hour and I'd have to wait until bedtime to even think about starting dinner.
So, alas, I fixed dinner and refrigerated it until it needed to be thrown in the oven, well the spaghetti anyways. The knots are super easy to make so I just waited and made those while the spaghetti cooked part way.
Baked Spaghetti
Ingredients
- 8 ounces uncooked spaghetti
- 1 lb. ground beef
- 1 large jar spaghetti sauce (26.5 ounces)
- 1 tablespoon butter
- 1/3 c. chopped onions
- 8 ounces cream cheese
- 2 tbsp. milk
- Fresh grated Parmesan cheese (to taste)
- French Fried Onions (small can)
Cook spaghetti according to directions on the package. Drain and set aside. Brown ground beef, drain excess grease. Add spaghetti sauce to skillet with meat and heat. Combine onions and butter, cover and microwave on high for 4 minutes or until soft. Add cream cheese and milk to onion and butter mixture, stir well. Using a 10 x 6 dish, assemble ingredients in following order: thin layer of meat mixture on bottom of casserole dish, spaghetti, cream cheese/onion mixture, remaining meat sauce and Parmesan cheese. Bake at 350 degrees for 25 minutes. Top with French Fried onions and continue baking 5 more minutes.
Parmesan Knots
Ingredients:
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 c. canola oil (or olive if that is what you have on hand)
- 3 tbsp grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried parsley flakes
Directions:
Roll each biscuit into 12 inch rope and tie into a knot, tucking the ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees for 8 - 10 minutes or until golden brown. In large bowl, combine the remaining ingredients (oil, parm cheese, garlic powder, oregano and parsley). Brush the warm knots with mixture. Yields 10 knots.
**Note: I used a 16 ounce can which was 8 biscuits. I cut each in half, rolled it out and knotted which yielded 16 knots.
Enjoy!
I LOVE you and your receipes! Thank you from someone who knows how to follow a recipe but always has the hardest time thinking of something to make! :)
ReplyDelete