I'm purging 22 items.
My purge pile:
Friday, June 30, 2017
Wednesday, June 28, 2017
The Reluctant Brides Collection
An Unexpected Surprise by Rosey Dow
Ribbon of Gold by Cathy Marie Hake
Light Beckons the Dawn by Susannah Hayden
The Reluctant Schoolmarm by Yvonne Lehman
School Bells and Wedding Bells by Colleen L. Reece
Rose Kelly by Janet Spaeth
Tuesday, June 20, 2017
8 ounces uncooked thin mostaccioli or penne
1 pound ground Turkey or Beef
2/3 cup medium or mild salsa
1 package (10 ounces) frozen corn, thawed and drained
1 container (16 ounces) low-fat cottage cheese
1 Tbsp cilantro
1/2 tsp ground pepper
1/4 tsp ground cumin
1/2 cup shredded Monterey Jack Cheese
Brown meat, drain. Add corn and salsa. You should have your pasta cooked and drained and ready to layer in a 11x7 baking dish. Start with a layer of the meat mixture then a layer of pasta. Combine cottage cheese, egg, cilantro, pepper and cumin in bowl. Mix well. Add the cottage cheese layer over pasta.
Add the remaining meat mixture over cottage cheese...then top with shredded cheese.( I said all of that to say..."Layer Meat, Pasta, Cottage Cheese, Shredded Cheese")
Bake at 350 degrees for 25-30 minutes or until heated through.
Sunday, June 18, 2017
Shawn and I have finished the renovations on the camper. We have a few things we still want to do but they will wait. It's been a lot of work but Shawn and I have enjoyed spending time together on this project. We’ve spent every day in the evenings and on weekend working on it since February. We are happy to have it finished. We are so excited to be leaving on our 3 week trip tomorrow morning to Pennsylvania.