There will be a lot of single parenting going on the next few weeks with Mr. Prevention’s work schedule. Sigh. The dread. It’s nice to have somewhat of a reprieve from the daily grind or to work as a team, but ohhh well. We’ll make due.
I recently signed up for Care.com in pursuit of an amazing babysitter in our area and I’ve got a few interviews lined up. Our main babysitter started off so strong for us in the fall with being reliable, timely, and sweet…but that’s really not the case any longer. So, fingers crossed we find a great babysitter who loves Shea and who Shea also loves (amidst this strong phase of separation anxiety…).
I haven’t posted much of what Shea’s been eating on the blog, but of course my Instagram feed is forever filled with her eats. 1. I’m always interested in what kids eat, particularly my own and 2. It’s the one time I can actually get her to SIT STILL. Taking photos of an (almost) 19-month-old is nearly impossible, even with today’s smartphone technology. I have to take 32 images in rapid succession to get (hopefully) one good image.
Food…food is much, much easier to photograph (But this meal? It just wasn’t all that photogenic.)
I made a weekly menu this week, but it includes plenty of leftovers. I’m sure this mama will need a bit of a break from toddler on hip + dinner making, yet I’m not ready to shelve homemade dinners altogether. We’re keeping things very simple and unlike usual, I’m going to ENDEAVOR to do my prep ahead of time – slicing, chopping, dicing, etc. It will certain make quick meals come together all the more quickly. I hope.
This particular meal caught my eye because of course pasta is always a hit in our house. Not only that, it has a simple ingredient list and is truly a one pan meal with carbohydrate, protein, and fat. Plus, we’re all fans of eating kale in pasta dishes and I happened to receive some beautiful lacinato kale in my CSA box. But, you can feel free to swap in curly kale or spinach…or whatever your little heart desires!
- 1 Tbsp olive oil
- 1 onion, diced
- 1 lb mild/sweet Italian sausage, casings removed
- ½ tsp dried Italian seasoning
- ½ tsp dried oregano
- ½ tsp fennel seeds, crushed well (optional)
- pinch of crushed red pepper flakes, or to taste
- 3 cloves garlic, minced
- 1 quart low-sodium chicken broth
- 6 oz dry orecchiette pasta
- Black pepper, to taste
- 1 bunch lacinato kale, ribs/stems removed and chopped
- Heat the olive oil in a large, deep skillet over medium heat. Once hot, add the onion and cook, stirring occasionally until soft and golden, about 5-6 minutes. Add sausage, Italian seasoning, oregano, crushed fennel seed (if using), red pepper flakes, and garlic; break up meat using a wooden spoon until cooked through, about 3-4 minutes.
- Add the chicken broth, increase heat to medium-high, and bring to a boil. Once boiling, add the pasta. Cook until al dente, stirring often, about 15 minutes. Season with black pepper, if desired.
- Stir the kale into skillet mixture until it wilts, about 1-2 minutes. Serve hot.
Weekly Menu: May 1st – 5th
- Sunday: Skillet Lasagna
- Monday: leftovers
- Tuesday: Quinoa Fajita Bowls
- Wednesday: leftovers
- Thursday: spaghetti and meatballs
- Friday: Ranch Cheddar Chicken with roasted veggies