Tonight is my final night time of single parenting for the month of October – woohoo! Mark has been to India, Brazil, and Chicago, every for simply shy of every week. Yes, I’ve binged on Netflix’s Workin’ Moms (extremely suggest) in addition to my ebook, In the Dark, Dark Wood. Can’t say I’m complaining about any of that! The 90 minutes between the ladies in mattress and my head hitting the pillow flies by.
When Mark is touring, our lives don’t change a ton (aside from within the kitchen), however we by no means not often hear from him. He is a very communicator when touring. It’s like he falls off the face of the planet and I hear from him at any time when I hear from him. I’m used to it by now. I used to be shocked, even, to get a textual content from a co-worker’s telephone one morning saying Mark’s telephone was on the fritz and to contact her if I wanted to get ahold of him.
In truth, not solely is Mark going to be house for a couple of weeks, however I’m leaving for Philadelphia to attend the Food and Nutrition Conference and Expo. I’m leaving Saturday, assembly my podcast co-host there, and we’re going to tear it up. Cannot wait!
With Mark’s in depth journey, the ladies and I’ve saved meals comparatively easy. Last night time, I needed to educate from 5-8pm so it was a protracted day and our nanny had them in mattress by the point I acquired house. It took numerous willpower to withstand attempting out Door Dash for the primary time and as an alternative, opted for a microwaved candy potato with rotisserie hen + BBQ sauce + avocado – a mix I occur to like, however that took Eight-10 minutes. I do know, I do know. But once you’re hangry, you’re hangry.
Tonight, I whipped up a meal utilizing some freezer components – pesto shrimp pizzas (on naan) with leftover spaghetti and “eggplant parmesan” (not breaded and baked vs. fried). I liked the eggplant parmesan – the ladies liked the pizza. With turkey pepperoni…that Piper calls “macaroni” as an alternative of “pepperoni”. Cutest…factor…ever. Melts my coronary heart each time. Even Shea chuckles and says, “Aw, she’s so cute!”
When Mark WAS house this month, it so occurred to be chilly and I whipped out a meal I knew the crew would love and that would go away us with LOTS of leftovers. This is sort of a goulash meets a hamburger helper and regardless of its unsavory look, it was reasonably tasty! And additionally reasonably wholesome! Better but, I served it with roasted Brussels sprouts and my children inhaled these, too. The mixture was nice – a really fall-like meal that may be a household pleaser, for positive!
Author: Nicole Morrissey
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 9 servings (about 1⅔ cups every)
- 5 cups dry egg noodles, cooked
- 1 lb 93% lean floor beef
- 1 onion, diced
- 1 inexperienced bell pepper, diced
- ½ tsp salt and black pepper, to style
- three cloves garlic, minced
- 1 tsp Italian Seasoning
- 1 (Eight oz) can tomato sauce
- 1 (14 oz) can Italian-style diced tomatoes
- 1 cup frozen peas and carrots
- ¾ cup frozen corn
- 2 cups shredded cheddar jack cheese, divided
- Bring a big pot of water to a rolling boil. Add egg noodles and prepare dinner in keeping with instructions; drain and put aside.
- Preheat the oven to 375 levels F. Spray a 13×9 baking dish with cooking spray.
- In a big, nonstick skillet prepare dinner the bottom beef till now not pink, breaking it up with a picket spoon into crumbles. Add the onion, inexperienced pepper, salt, and pepper to the skillet and prepare dinner about 5-6 minutes or till greens are tender. Add the garlic and Italian seasoning; prepare dinner for 1 minute or till aromatic.
- Pour tomato sauce and diced tomatoes into the skillet and prepare dinner for 1-2 minutes, stirring nicely to mix components.
- In the massive pot used to prepare dinner the egg noodles, mix the noodles, beef combination, peas and carrots, corn, and half the cheese; combine nicely and switch to the ready baking dish. Top with the remaining cheese and bake for 25 minutes.
- Serve heat, garnished with contemporary parsley, if desired.
Serving measurement: 1⅔ cups Calories: 335 Fat: 10.Eight Carbohydrates: 36.Eight Sugar: 6.three Sodium: 547 Fiber: three.zero Protein: 22.9 Cholesterol: 88