The summer has quickly come to a close and here we are again at the start of a new school year and new schedule. I was actually looking forward to the structure that the school year brings. During the summer and especially with Aaron being home there wasn't much structure to our days and the kids were always getting to bed too late. But now, the days are shortening, the air is getting a little cooler and we can have a little more stucture to our days and weeks.
I have started up babysitting again for 2 brothers. I will have them about 3 times a month on Wednesdays. It works out great because thats the day I do laundry because I can do that chore with 4 little ones under foot. I put them all down in the afternoon for my little siesta.
Aaron is looking glad to be back in school. For this fall semester he is teaching courses that he has already taught which means not too much prep work. He leaves home at about 6:45 in the morning and get home between 4/4:30. Not too bad!
Here are some end of the summer pictures for your enjoyment and some recipes I have tried from this cookbook. It's a good one!
3-Cheese Pasta Bake
1 pound ziti pasta
2-10oz. containers light refrig. Alfredo sauce
1-8oz. reduced fat sour cream
1-15oz. part-skim ricotta cheese
2 large eggs, lightly beaten
¼ cup grated Parm. Cheese
¼ chopped Parsley
1 ½ cups shredded mozz. Cheese
**Preheat oven to 350*. Cook ziti and drain.
** Stir together Alfredo sauce and sour cream together; add ziti, stirring until blended. Spoon half the mixture into a lightly greased 13*9 baking dish.
**Stir together ricotta cheese and next 3 ingred.; spread evenly over pasta mixture in dish. Spoon remaining pasta evenly over ricotta cheese layer and sprinkle with mozz. Cheese. Bake uncovered at 350 for 30 minutes or until bubbly.
Quick Shrimp Chowder
2 Tbsp. butter
1 med. Onion, chopped
2(10oz.) cans cream of potato soup
3 ½ cups milk
¼ tsp. pepper(red pepper is optional)
1 ½ lb. medium-size frozen raw shrimp in shells (I USED CANNED SHRIMP AND THIS WORKED FINE)
1 cup shredded Monterey Jack cheese
**Melt butter in large pot and add onion. Saute until tender.
Stir in soup, milk and pepper; bring to boil. Add shrimp. If using raw, simmer for 5 minutes or just until shrimp turn pink. If using canned then heat through. Stir in cheese until is melted. Garnish with fresh or dried parsley.
Honey Mustard-and-Bacon Smothered Chicken
4(6oz.) skinned and boned chicken breasts
¼ tsp. salt
¼ tsp. pepper
1Tbsp. butter or marg.
1 Tbsp. vegetable oil
¼ cup honey-mustard dressing
8 fully cooked bacon slices
¼ cup shredded Mexican four-cheese blend
**Sprinkle chicken with salt and pepper.
Melt butter and oil in skillet over med./high heat and cook chicken8 minutes on each side or until done. Reduce heat to low and spread with dressing. Top each breast with 2 slices of bacon and cheese and cook 2 minutes.