On Saturday morning I woke up and went to a Weight Watchers meeting. I needed to get my monthly weigh in done and I decided to stay for the class. I was very happy to hear that I somehow was down a couple of pounds despite my very gluttonous weekend in New Orleans last week and being fully clothed. Now I really need to be more strict on counting my points. I do very well on the weekdays but on the weekends is where it gets tough.
After the meeting I stopped into our Pottery Barn outlet for inspiration. I have finally gotten around to decorating our front room of our house and am planning to redo our den in the near future so I was just looking to get ideas. I love that we have a Pottery Barn outlet. If you scope it out enough you can find some good deals. I found a rug that I really liked for our den that I will keep in mind when I start picking out furniture for that room.
After Pottery Barn I went and purchased this lovely for our front room. I made some changes so it won't look exactly like this picture but its the main idea.
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So looking back over this post. I basically watched and ate my way through the weekend and it was wonderful. A little boring and monotonous but wonderful. Here is what we are eating this week. Only a couple of recipes because we are busy the rest of the week.
MENU MONDAY
Sunday- Crack Dip( best and easiest dip ever recipe Below) and Susan brought over taco soup served with Frito's,sour cream and Mexican cheese. Yum!!
Monday - Easy Slow Cooker Pot Roast
Tuesday - Make Mine a Mojito's Mexican Stuffed Shells. Recipe Below (She mentioned that this was her favorite recipe that her mom made up and I thought it sounded so good.) I am going to use ground turkey, reduced fat cheese, light sour cream, you get the idea. But I give her all the credit for this recipe. Excited to try it!
Mexican Stuffed Shells (from Make Mine a Mojito)
Ingredients:
1 pound ground beef
1 medium-sized yellow onion finely chopped
1 packet taco seasoning
1 package of cream cheese
1 box of jumbo pasta shells
1 10 oz. or 16 oz. can enchilada sauce (mild, medium, or hot) depending on how much sauce you like
1 bunch scallions diced
1 package Mexican cheese blend
Diced tomato for garnish
Directions:
Cook the jumbo shell pasta in boiling water. Drain when al dente. Set aside to cool.
Sautee onions and beef in a skillet over medium-high heat. When the onions are translucent and the meat is cooked through, add the packet of taco seasoning. Stir well. Add the entire package of cream cheese and allow it to melt into the beef mixture. Allow the mixture to cool.
Then stuff a heaping spoonful of the beef mixture into one of the cooked jumbo shells. Place the filled shell in a baking dish. Repeat this process until all of the beef mixture is gone.
On top of the shells in the baking dish pour the enchilada sauce. Sprinkle the diced tomato and scallion on top of the shells. Cover the shells with Mexican cheese.
Bake on 350 degree for 30-40 minutes until the shells are warm in the center and the cheese is melted.
3 comments:
Ha! I DVR'd the "Pregnancy Pact" and watched it on Sunday. Love me some Lifetime movies! :)
I also DRV'd The Pragnancy Pact but I havent had a chnace to watch it yet.
Hey...where is the pottery barn outlet? next time I am in Memphis I am so going to go!
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