Happy Monday, y’all.
It’s raining cats & dogs outside and my body is telling me that I need to curl up on the sofa with a good book and take a nap. Hibernate until the rain is gone. But, since it is supposed to rain for the next THREE DAYS I don’t think hibernating is a good idea. Especially since the girls would not be too happy when I didn’t pick them up at school this afternoon.
So, I’ll fight the urge to nap and instead focus on my ever-growing to-do list for work… right after I tell you about the fabulous meal we had last night. I’m bragging, just a little, because I made it, you see. But it truly was scrumptious.
We had friends over for dinner and I made Pasta Fagioli soup. I served it with a hearty salad and some whole grain rolls. We all pigged out. It was a yummy, filling, make-your-mouth-sing-and-your-tummy-happy kind of meal.
Have you ever had Pasta Fagioli? It’s super easy and super good. And a great way to get some veggies into your body (or your kids’ bodies) in a hearty soup. My grandpa used to call it “pasta fazool” (read with a heavy Italian accent) or he’d call it “pasta beans.”
Basically, pasta fagioli is a tomato and beef-broth based soup with beans, vegetables and ground beef. Only this time I also added a pound of mild Italian sausage. Oh.my.goodness. I’ll definitely be adding it to the recipe from now on.
For dessert, I made the cream cheese coffee cake I’d posted about on my Facebook page (you can follow me here) on Saturday. Little Bit was my assistant baker and we had a great time making it.
It’s a very mild cake that’s not too sweet and has a ribbon of cream cheese running through it. It’s topped with a drizzle of a powdered-sugar and milk glaze which adds just the right amount of sweetness to it.
It’s kind of like cheesecake and pound cake got together and had a baby and this is what the baby is. And since pound cake and cheesecake are two of my favorite desserts, I really like this one!!
It was perfect with a cup of coffee (or tea, in my case) and we all really enjoyed it for dessert last night.
As far as the rest of this week’s menu goes, I’m going to be cooking from my freezer for a few days – using up my stockpile of meats & veggies in there. Here are a few things I’m thinking about:
- Meatloaf on Monday – I’ll make little individual meatloaves so they bake faster and everyone gets their own little loaf.
- Chicken stir fry with rice – ever since I got my rice cooker, I love making a huge batch of rice once a week and then finding different ways to serve it (quickly) for dinner. This one is a favorite of ours.
- Big Girl has been begging for some Shepherd’s Pie so I will probably make that one night, too.
SuperMan is working a big “shut down” at work and is going to be gone most of the week – 14 hour days – so I don’t know if I’ll do too many more big meals than that. Cereal and/or pasta nights might creep in as they’re easy and quick to fix and the girls are quite happy with that.
And now I’m off to brew some Tazo AWAKE tea, because I think I’m gonna need that extra jolt to get me going today.