DNF, freezer meals and rubber band love

Welp, it happened. Our first DNF (did not finish). I guess technically its really a DNS (did not start) b/c we didn’t even go to the race.

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I woke up around 6 hacking and coughing up all the fun stuff that clogs up in your face when you sleep at night while getting over a cold. Lovely huh? Paul was still feeling feverish and achy. And to top all that off with a cherry, it was snowing this morning. Seriously? In March. Oh yeah right, we live in Seattle. I almost forgot. So we decided to ditch the crowds and snow and stay in bed warm and cozy and coughing.

When we finally did get up, I decided since I had the time, I was going to whip up some meals to freeze. I ended up making 5 meals in around an hour in a half and have about three more to make but I ran out of containers. I’m going to finish up tomorrow. There is nothing better than knowing I have yummy frozen meals that just need 30 min in the oven. Makes nights when getting off work late or having an extra long time in traffic almost a pinch more bearable.

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Here is what I made:

Spaghetti Pie (one large container and then I split up the other batch into two smaller containers)

8 oz. spaghetti, broken in 2” pieces

2 Tbsp. soft butter

½ C. grated Parmesan cheese

½ tsp. salt

½ tsp. pepper

1 egg, well beaten

1 pound cottage cheese


Cook and drain spaghetti and mix with above ingredients.  Set aside.


Brown:

1 pound ground beef

1 medium onion, chopped

1 clove garlic, minced

Drain above, then add 1 jar spaghetti sauce.

Layer noodle mixture in greased 9×13 pan, then top with meat sauce. Top with 12 oz grated mozzarella cheese. Freeze.

When you are ready to eat, thaw and then bake at 350 for 30 min or until warmed through and cheese on top is melty and bubbly.

Tuna Noodle casserole (split into two containers)
  • 1 (16 ounce) package egg noodles
  • 1 (10 ounce) package frozen green peas, thawed
  • 1/4 cup butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained
  • 1/4 cup milk
  • 1 cup shredded Cheddar cheese
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
  2. Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.
After I was done being all Martha Stewart in the kitchen we went to go check out a couple houses and then ran some errands. Then we ran into some little girls who beat us up and forced us to buy girl scout cookies. And open them and eat them immediately in the car. Have you seen those girls? They are intimidating, you don’t’ want to tell them no. They will hurt you.

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Last night Guinness had a brief love affair with a rubber band. We can’t give him real dog toys b/c well….he ends up “loving” them. Doesn’t matter what it is, a ball, a rope, whatever…somehow he will end up being inappropriate with it. So since he doesn’t get regular toys, he plays with random things he finds around the house. Last night it was a rubber band.

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Please don’t mind my heart shorts. Somehow the rubber band landed in them and so he proceeded to play with those too. Who needs cable when you have this kind of entertainment around?

(btw’s….apologies for my crazy formatting in this post. I tried forever for like 20 min to fix it and I couldn’t figure it out. I’m tech savvy to a certain point and then I just give up. Better luck next time I guess.)