We had a lot going on this week so we pretty much either ate out or ate leftovers. One of the nights we stayed in we were lucky enough to have my niece, Chelsea, and her fiance, Jesse, over for dinner and it was so fun to hang out with them for a little bit. I made the baked ziti and full disclosure: our salad had gone bad so my meal plan is a lie. We just had baked ziti and bread. Carb loading anyone? Then I completely spaced on making a dessert so we just went and played with the toddlers for a little bit. Dex and Veda were super excited to have people over who wanted to play with them and set out to show them all their favorite things. Anyone who is willing to come over, get cheated on dessert and then spend hours playing with my children is automatically entered onto my favorite people list. Congratulations Chelsea and Jesse, you made it on my good list! I know that is the best news you’ve had all day.

Here are a few of the lunches/dinners we did have at home.

Meal Plan:

  • Mexican Lime Soup¬†with Quesadillas
    • Leftover from last week.
  • Broccoli Cheddar Soup¬†with Salad and French Bread
    • This soup was kinda blah. I thought it would be really rich and flavorful but it turned out a little on the bland side. Soup usually improves with a little time so I’m not sure if maybe the leftovers would be better?
  • New England Clam Chowder with Boston Brown Bread
    • This soup was AMAZING and the bread was COMPLETELY AMAZING! I will be making this bread over and over again. It is mildly sweet and very flavorful. It has about 4 types of flour in it and is really thick but yet isn’t really heavy. I’ve already got tons of ideas about adding dried fruits and nuts to it.
  • Baked Ziti
    • Ingredients
      • 1 lb. dry ziti pasta (I actually prefer to use rigatoni pasta)
      • 1/2 onion, finely chopped
      • 2-3 cloves garlic, minced
      • 1 lb. ground beef (I only use 1/4-1/2 lb.)
      • 2 jars or about 4 cups homemade marinara
      • 6 slices provolone cheese
      • 16 oz. sour cream
      • 6 oz. shredded mozzarella
      • 2 tbsp. shredded parmesan
    • Instructions
      • Preheat oven to 350F.
      • Cook pasta according to package directions for al dente.
      • Meanwhile, saute onions and garlic until tender, about 5-8 minutes.
      • Add ground beef and cook through.
      • Add marinara and simmer about 10 minutes while the pasta cooks.
      • Drain pasta and set aside.
      • Spoon a little sauce into the bottom of a 9×13 baking dish.
      • Layer as follows:
        • 1/2 of the cooked pasta
        • provolone cheese
        • sour cream
        • 1/2 of the sauce mixture
        • remaining pasta
        • 1/4 of the mozzarella
        • remaining sauce mixture
        • top with remaining mozzarella and parmesan
      • Bake for 30 minutes or until cheeses are melted and golden brown.