- Stress levels around my house are starting to rise. Well, I don't know about Dave, because while he ALWAYS works so much, lately he's had a couple days off without other obligations. I also feel a little funny saying I'm feeling stressed, because compared to when I was working full time, this last year has been like a vacation. I've read so many books, it's unbelievable. I'm really grateful that Dave does work so hard and doesn't begrudge me all the times he's off to work and I'm at home reading on the couch. I just know I better get a job for next year or else that dynamic may change (and understandably so!)
- But recently the countdown on the wedding clock somehow switched from a three digit number to a two digit number and I've begun to feel overwhelmed with the entire planning process. I suppose part of that is because we're no longer making decisions on big picture things like the venue or my dress, but now my attention is on the little things. Like what shoes to wear and how I'm going to have my hair done and where we're going to get photos done and so on and so on. Those little things really add up. Somehow all these things seem like a much bigger deal to me than choosing the venue or the flowers, potentially because I already had an idea about what I wanted in those cases, and with these little things I just don't know! I have to take a little time and remind myself every time my heart rate starts to go up when I'm thinking about silly shoes that the day is about Dave and I starting our lives together. If I do it right, the things I'm going to remember about that day aren't whether my shoes weren't "just perfect" or whatever mishap occurs, but that June 24th was the day that I made the commitment in front of our friends and family to spend the rest of my life with Dave.
I also haven't spent all that much time in the kitchen either. I'm quite convinced that the increased stress levels correlate to the fact that my kitchen time has been decreased. I'm planning on spending all day Friday in the kitchen. That should totally do the trick!
This was a good, simple casserole we had over the weekend. I accidentally bought a 14 oz can of diced tomatoes and green chilies AND a 10 ounce can of diced tomatoes and green chilies, so ours had quite a kick.
- Beef Lombardi (Southern Living)
- 1 pound lean ground beef
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (10-ounce) can diced tomatoes and green chiles
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 (6-ounce) can tomato paste
- 1 bay leaf
- 1 (6-ounce) package medium egg noodles
- 6 green onions, chopped (about 1/2 cup)
- 1 cup sour cream
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 cup shredded Parmesan cheese
- 1 cup (4 ounces) shredded mozzarella cheese
1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
2. Cook egg noodles according to package directions; drain. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
3. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
4. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each