The holiday weekend is going great, despite this crazy fall-like weather today. I’m feeling all the more fortunate that we were at the pool yesterday afternoon where it was in the 70’s, the sun was hot, there was live music, and the kids self-entertained, allowing me to finish my last book. It was glorious. I even cuddled with my husband in the pool chairs…that’s how you know a mama is good and relaxed!
I came home to make Jalapeno Popper Mac and Cheese – a recipe Mark had requested I make a LONG time ago. As it ends up, we felt it was worth the wait…however, our children ate none of it. And not because it was too spicy (it wasn’t).
Prior to the pool yesterday, we went to a local joint I’ve never heard of before — they’re known for these milkshakes that are TRULY masterpieces. And incredibly indulgent. The girls were in heaven and of course, did not finish the whole thing. Mark and I were there to help 😉
So TRULY, we had all ruined our appetites for the rest of the day. However unlikely the children with all of that sugar-induced energy at the pool, I was chilling poolside and grateful to have squeezed in a morning workout to combat the sleepiness that sugar can induce.
We ended the day with movies – Smurfs with the kids before their bed time (at which point I worked on our weekly menu) and Mark and I watched Contagion after the girls went to bed. It’s truly eerie how much aligns with what COVID-19 has brought about. Kind of gives you goosebumps, but a great movie for sure.
In addition to the 2 recipes we’re making this week which come from Men’s Journal (you can guess where the suggestions came from), this spaghetti dinner was also requested. It was LOVED by ALL. And believe you me, it will be on repeat. It was incredibly easy and totally delicious…plus the one dirty dish seals the deal for me.
- 2 tsp olive oil
- 1 lb ground turkey
- 2 tsp dried Italian seasoning
- 3 cloves garlic, minced
- ¼ tsp black pepper
- 2 cups water
- 8 oz uncooked whole wheat spaghetti
- 24 oz jar marinara sauce
- Pour oil into the Instant Pot and preheat to "high saute". Once oil is hot, add the turkey and cook until no longer pink, breaking up with a cooking utensil into crumbles, about 5 minutes.
- Add the Italian seasoning, garlic, and black pepper; cook for 1 minute, stirring and scraping any browned bits off the bottom of the pot.
- Add the water and stir. Break the spaghetti in half and in 6 bunches, place the spaghetti on top of the meat mixture, alternating directions (so the noodles don't stick together). Pour the marinara over the top; DO NOT stir.
- Secure the lid and switch setting to HIGH pressure cooking for 6-7 minutes (if you're using white pasta, reduce cooking time by 1 minute).
- After cooking, quick release the Instant Pot. Remove lid and stir well. Turn off the Instant Pot and allow the pasta to sit for 2-3 minutes, allowing the sauce to thicken slightly. Serve hot with desired toppings.
Recipe ever so slightly adapted from Kristine's Kitchen
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 9.3gCholesterol: 70mgSodium: 866mgCarbohydrates: 56.0gFiber: 6.8gSugar: 8.0gProtein: 36.8g
Loving the Instant Pot? Try one of these favorite recipes!
Weekly Menu: September 6th – 9th
- Sunday: snackies with friends
- Monday: 1st birthday party
- Tuesday: Grilled Bulgogi Rice Bowls
- Wednesday: Brussels Sprout and Walnut Pizza
- Thursday: out