As expected, the week is shaping up to be a brutal one. Monday was a day of just…surviving. I was walking in the door, hoping for a workout, just as Mark was wrapping up work for the day. I prompted him to prep (chop) for dinner and he looked at me like, “Why would I do that?!”
But, he did. First time for everything! Even still, dinner wasn’t on the table until 7:15pm and we had about 10 minutes between dinner and the girls going to bed. Disaster. I course-corrected, knowing I needed to hop directly back in the weekday groove so I was up early getting dinner into the crock pot.
Except, that was kind of brutal because Piper was up in the middle of the night with signs and symptoms of a UTI. Poor baby! She screamed and I BOLTED from bed. There’s something about your kids crying in the middle of the night that will rouse you from the most restful sleep and BAM, you’re in full-on parenting mode in 0.1 seconds.
Needless to say, I was exhausted this morning. I’m not used to middle of the night kiddo wake-ups any longer and honestly, I can’t believe I ever did that 2…3…6…times a night. And functioned the next day.
This morning was a brief stint at work before taking Piper to the pediatrician, filling her script and entertaining her while we waited, and then returning her to school…followed by a chaotic afternoon. I left work having all but talked myself out of my workout but arrived home to find…no one. So, I did a quick little workout followed by a much more timely evening.
Like my boss said today, it can take a week to get back in the groove at work. By that time, it’ll nearly be Christmas!
But the whole dinner shindig? I’ve got it down. Quick, easy, comforting – this recipe has it all. For those busy weeks, for those cold nights, for the days you just need to keep it basic. Enjoy!
- 1 (20 oz) package refrigerated cheese tortellini
- 2 Tbsp fresh sage, chopped
- 1 lb cremini mushrooms, sliced
- 4 Tbsp butter divided
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup (2 oz) freshly grated parmesan cheese
- 1/4 tsp salt and black pepper, to taste
- Bring a large pot of water to a rolling boil. Cook tortellini according to package directions. Drain and keep hot.
- Meanwhile, heat the butter and oil in a large, deep skillet over medium heat. Once hot, add the sage and cook for 1-2 minutes or until crisp. Remove from skillet and set aside.
- To the skillet, add the mushrooms and garlic; sauté for about 10 minutes, stirring occasionally, or until the mushrooms are nicely browned.
- Add the drained tortellini, parmesan cheese, and sage to the pan. Toss well to coat and season with the salt and pepper before serving.
Recipe from Salt & Lavender
Nutrition Information:Yield: 5 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 471Total Fat: 23.2gCholesterol: 69mgSodium: 732mgCarbohydrates: 51.6gFiber: 3.0gSugar: 1.0gProtein: 19.0g
Looking for more pasta-y comfort foods?
- Skillet BBQ Chicken Pasta
- Sweet Pepper Pasta with Sausage
- Creamy Lemon One-Pot Pasta
- One Pot Kielbasa Pasta
- Pasta with Sausage, Basil, and Mustard