Things have been hectic around here lately, and I think I mentioned that I’ve been under the weather—just a bunch of coughing and congestion that I just can’t seem to shake. Between school stuff, Lila, and everything in between, by the time this weekend rolled around, I was ready for a serious break. And luckily, other than a busy Friday afternoon/evening, we had nothing planned. I woke up on Saturday STILL feeling not 100%, so Ryan took care of Lila—basically all day…while I hibernated in my bed with cough syrup, tea, the dogs, and a good book:
I rested and read ALL. DAY. LONG. And when I woke up this morning, I finally felt human again.
So human that we were able to go to church and then hit up Target for some nursery stuff. Slowly but surely, it’s starting to come together.
While Ryan put together the storage cubicle and bookshelf that we bought at Target, I made dinner. We had a bunch of leftover ingredients from homemade pizza earlier in the week, so I threw together a pasta bake that made use of all the stuff in the fridge that needed to go. It ended up pretty tasty, if I do say so myself! I wish I’d made two—this would have been a great thing to freeze. Oh well.
I cooked the pasta and sauteed the veggies (onion, bell pepper, olives, mushrooms, spinach) in a bit of olive oil, seasoning them with garlic salt and Italian seasoning as they cooked.
Then, after the pasta was cooked, I tossed it with tomato sauce in a casserole dish and topped it with about 1 cup of shredded mozzarella.
Added the veggies plus peperoni, and topped it with more cheese. Then, I baked it at 375 for about 10-15 minutes, until the cheese was bubbly. So easy!
It was a hit with all of us.
Happy Sunday—hope you’re ready to face the week!