This weekend has been stunning and weirdly quiet. Even for COVID life. It may have to do with the fact that I’ve barely left the house after a COVID scare this week. Having gotten tested on Wednesday, I didn’t have results until Thursday evening and had planned to work from home for an all-day conference I was presenting at on Friday. So, I haven’t left the house much since Tuesday.
There probably won’t be much leaving the house (other than for work), either. COVID is blowing up all around me and while I hadn’t personally known very many people to be affected…that has since changed. Dramatically. Wishing everyone a speedy recovery and others a healthy path of living amid a pandemic. This year, woof. BE GONE.
Meanwhile, the Midwest weather is drunk and we’ve had 70+ degree days for the better part of a week. In fact, Mark announced today that several of our trees have buds on them. Eek. As enjoyable as the weather has been, that is typically bad news for agriculture. So, I’m going to grumble less when fall comes to stay, but enjoy the weather while it’s here, no doubt. 😉
Hiking the sand dunes yesterday resulted in us walking along Lake Michigan…which resulted in Piper fully submerged in Lake Michigan on November 7th. For reference, the water temperature is 52 degrees. She was quite the sight out there, let me tell you. That kid LIVES life. She’s mischievous and spirited and 100% mine – haha!
And while I don’t have COVID, I haven’t been feeling 100%. I was incredibly grateful that I’d recorded my presentation for the conference because as it ends up, I opted to use it. My throat is sore and I’ve been coughing when talking for any length of time. I was on live for questions, but the recording came in handy, no doubt.
In addition to talking less than usual (ha!), I’ve been pretty indifferent towards food. Ironically, Mark has been craving comfort foods. He wants lasagna and chicken pot pie…and I want something requiring minimal effort. Well, this Insanely Easy Instant Pot Taco Pasta is just that. It’s actually kind of ridiculous how easy it is. Pile on all those toppings to create a fun meal with added nutrition, texture, and flavor! We turned it into a little “taco bar” with all the topping options and the kids loved it – all of it!
- 1 Tbsp olive oil
- 1 lb 93% lean ground beef
- 1 (1 oz) packet taco seasoning
- 1 (15 oz) can reduced sodium corn, drained
- 1 (14.5 oz) can no salt added black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with chilis (Rotel)
- 1 cup water
- 6 oz uncooked pasta shells (~2 cups)
- Heat olive oil in Instant Pot set to "HIGH SAUTE". Once hot, add the meat and cook until no longer pink, breaking up with a wooden spoon into crumbles.
- Add remaining ingredients and mix well. Use the spoon to try and submerge all pasta into the liquid.
- Secure the Instant Pot lid and set to pressure cook on HIGH for 4 minutes.
- Switch the valve and allow the Instant Pot to naturally release pressure. Mix and allow to thicken slightly for 1-2 minutes.
- Serve topped with your favorite ingredients: shredded cheese, avocado, plain Greek yogurt, salsa, cilantro, diced onion, green onion, etc.
Recipe from Colleen Christensen
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 9.0gCholesterol: 81mgSodium: 653mgCarbohydrates: 52.2gFiber: 7.8gSugar: 6gProtein: 37.4g
Loving the Instant Pot? Try one of these favorite recipes!
- Mac and Cheese with Ham and Peas
- Instant Pot BBQ Pulled Pork
- Instant Pot Ranch Chicken Pasta
- Instant Pot Spaghetti with Meat Sauce
Weekly Menu: November 8th – 12th
- Sunday: BBQ Chicken Wraps with tater tots
- Monday: Cajun Shrimp and Rice Skillet
- Tuesday: Butternut Squash and Sausage-Stuffed Shells
- Wednesday: Thai Coconut Curry Tofu with steamed broccoli
- Thursday: leftovers