I’ve taken a muscle relaxer the past 2 nights to try and improve this mid-back pain that I’m having. It’s on the right side and only when I move a certain way. Or a few certain ways. When the pain strikes, it’s like 8 out of 10 on the pain scale. I was so looking forward to a long ride on the bike yesterday, but instead I bummed around and got kicked out of the hot tub at the gym because I didn’t have a reservation.
COVID life, whomp whomp. I honestly think the hot tub could’ve helped quite a bit, but it’s all good. The bonus hours of sleep have helped and I’m sure my hockey game tonight will not. But it’s playoffs, baby!
Between the gym and going out for dinner, we watched the Illini beat Ohio State on the road. It was a fun game and should secure a #1 seed in the NCAA tournament for my Illini. One of my first memories with Mark was going to the Final Four in St. Louis (circa 2005) and while Illinois has had good teams since that time (like last year with the NCAA tournament was canceled because of COVID-19!), this year we are positioned well to make a good run.
Our dinner out last night was enjoyable and it was nice to order a bottle of wine for once. Mark won’t ever order wine, so it was nice to have a wing woman who likes Malbec along for the evening. The weird thing about dinner was that she and I both added salt to our French onion soup – it was flavorless! Adding salt to soup? I know, I know. But it really did need it – she agreed and it improved the soup by a LOT. I think these restaurants are reopening and are probably training all new staff after being deeply affected by the pandemic.
In the post-pandemic life, I bet there’s going to be at-home cooks that have improved their skills over the past year-plus. I love everything about that! But…not every day will allow much time and if you’re anything like me, a repertoire of quick and easy meals is a must.
Bonus points if recipes are light on dishes AND kid-approved. My immediate reaction in seeing this recipe was one of like, “Uhh…not so sure.” But the ingredient list was all things I knew my crew would like, things we eat all the time, and was simply prepared in a new way. As expected, it was unanimously given a thumbs up!
- 1 tsp olive oil
- 1 lb 93% lean ground beef
- 1 (1.25 oz) package taco seasoning
- 1 (10 oz) can diced tomatoes with green chilies
- 1 Tbsp tomato paste
- 8 oz whole wheat spaghetti, broken in half
- 2 Roma tomatoes, diced
- 3/4 cup (3 oz) shredded cheddar cheese
- 1/4 cup chopped cilantro
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Once hot, add ground beef and cook until no longer pink, about 5 minutes, breaking up into crumbles as it cooks. Drain excess fat and return to stovetop.
- Add the taco seasoning, diced tomatoes, tomato paste, spaghetti, and 3 cups of water. Stir and bring to a boil. Cover and reduce heat to low. Summer until pasta is al dente, about 14-16 minutes, stirring occasionally. Add a few tablespoons of water, if needed.
- Stir in the diced Roma tomatoes. Top with cheese and cover, allowing to melt for 1-2 minutes. Serve topped with cilantro.
Recipe slightly adapted from Damn Delicious
Nutrition Information:Yield: 5 Serving Size: scant 2 cups
Amount Per Serving: Calories: 417Total Fat: 14.4gCholesterol: 71mgSodium: 660mgCarbohydrates: 40.8gFiber: 4.4 gSugar: 2.6gProtein: 28.6g
Looking for more one pot wonders? You’re in the right place!
- One Pot Rigatoni Bolognese
- One Pot Creamy Lemon Chicken Pasta
- One Pot Cheesy Taco Skillet
- Garlic Basil Barramundi Skillet with Tomato Butter Sauce
- One Pot Kielbasa Pasta
- One Pot Teriyaki Rice with Chicken and Vegetables
- One Pan Mexican Chicken and Rice
Weekly Menu: March 7th – 11th
- Sunday: Slow Cooker Chicken Enchilada-Stuffed Sweet Potatoes
- Monday: Chicken and Shrimp Fajitas with guacamole
- Tuesday: Pesto Salmon Pasta with steamed broccoli
- Wednesday: leftovers
- Thursday: Pesto Turkey Meatballs with spaghetti and green beans