138.4
My daughter woke up again in the middle of the night.....this time for no reason....I think she just wanted to see if she could come in our room again.....nope....I put the stop to that. She went back to sleep in her room just fine. But it was 4AM and it took me awhile to fall back asleep and my son woke up at 7:20 so I was a bit tired this morning again. I brewed some coffee right away and had a repeat breakfast from yesterday. Sorry.....but it was so good!!! Ezekiel bread with peanut butter and honey and a honeycrisp apple.
Then I spent the rest of the morning reading email, blogs, and shopping online for holiday gifts....I didn't find any. I'm just not feeling really inspired this year for some reason. Maybe it will hit me soon?
Lunch was leftover Chili for a Crowd from Real Simple Magazine that I defrosted. I put tons of chopped raw onion and tons of Cholula on top and some parsley for looks. :) It was very comforting on a cold, grey afternoon.
I've been wanted to clean/organize my closet for months now and I finally did it. It took awhile but it is all clean and beautiful now. I love standing in it and staring at my fabulous work. :)
Dinner was a recipe for Fettuccini Bolognese from Ellie Krieger's cookbook. Below is the recipe with some changes that I made (I added tomato sauce because hubby likes his sauce more saucy). :)
Ingredients
3/4 pound whole-wheat fettuccini
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1 (14 1/2-ounce) can of tomato sauce
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
Red Pepper flakes to taste
1/4 cup grated Parmesan
Directions
Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.
In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes, tomato sauce and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
I brought the camera to the table and everything but forgot to take a picture until I was almost done. It was really good! We enjoyed and and are glad there is plenty of leftover sauce to freeze!
I had a glass of Chardonnay with dinner:
Then I spent the rest of the morning reading email, blogs, and shopping online for holiday gifts....I didn't find any. I'm just not feeling really inspired this year for some reason. Maybe it will hit me soon?
Lunch was leftover Chili for a Crowd from Real Simple Magazine that I defrosted. I put tons of chopped raw onion and tons of Cholula on top and some parsley for looks. :) It was very comforting on a cold, grey afternoon.
I've been wanted to clean/organize my closet for months now and I finally did it. It took awhile but it is all clean and beautiful now. I love standing in it and staring at my fabulous work. :)
Dinner was a recipe for Fettuccini Bolognese from Ellie Krieger's cookbook. Below is the recipe with some changes that I made (I added tomato sauce because hubby likes his sauce more saucy). :)
Ingredients
3/4 pound whole-wheat fettuccini
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1 (14 1/2-ounce) can of tomato sauce
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
Red Pepper flakes to taste
1/4 cup grated Parmesan
Directions
Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.
In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes, tomato sauce and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
I brought the camera to the table and everything but forgot to take a picture until I was almost done. It was really good! We enjoyed and and are glad there is plenty of leftover sauce to freeze!
I had a glass of Chardonnay with dinner:
And that's all she wrote folks. Good night!
Yum! That chili looks great - i love red onion!
ReplyDelete