Male Mail: Week 3
My apologies for sending two updates so closely together. I would like to get in the habit of sending the newsletter as close to the end of the week as possible instead of on some random Thursday. I also want to say sorry for the weird formatting some of you may have noticed with the last couple of emails...apparently gmail does not like my version of microsoft word.
High Points & Low Points of mine and Kyle's past week:
- Kyle was not forced to watch the bachlorette this time around...he got to escape!!! Although he missed one heck of an episode. (High for Kyle/Low for Madeline)
- Kyle got to experience one of THE worse disc golf courses ever! All you disc golf junkies feel free to ask him all about it.
- Tuesday night game night also consisted of homemade sushi...one of mine and kyle's favorites. It was soooo yummy!
- Kyle and I eat out once a week. This past week we went to a place called Pecan Street Brewing*. The food was incredible. I had a lamb burger with feta cheese and it melted in my mouth. The beer was pretty good as well, however Double Horn still holds true as one of our local faves when it comes to beer.
- BRAVE: one night this past weekend we went to the movie Brave. Cute movie. I was inspired to wear my curls proudly the next day but realized quickly that the 100 degree weather was not all for that same game plan...booooo.
- My workplace owns several farm animals because we teach a pioneer class here which incoporates them. Well, it turns out that one of our little pygmy goats had a baby boy this weekend!!! He is the cutest little guy ever!
- Last but not least, but definitely the worst....Kyle's back window on his car shattered. It was a silly accident but none the less a little stressful. Luckily, his car will probably be back to normal by this thursday!
This week looks promising for us. We are changing the pace a little for both of us, quite literally. We will begin training for a 5K this upcoming week. We are both thrilled to start a new healthy habit in our lives and work out on a more regular basis! Woohoo to being healthy!
I hope this email has found you all in good health. We noticed back home took a beating lately from terrible weather. It was so bad it was on the Austin news this morning that DuPage County has experience at least 82mph winds!!!! Please, be safe and keep us posted on any news from home.
*Interesting Fact: Pecan Street Brewing is located in Johnson City, TX. Johnson City is LBJ's hometown...and is only about 20 miles away from Marble Falls.
xx
Madeline
Fave recipe from week 3:
Spinach and Cheese Lasagna
Serves 6 to 8
This recipe easily serves more than four. Perfect for leftovers the next day, it's sure to become a family favorite. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Nutrition
Per serving: 410 calories (160 from fat), 17g total fat, 9g saturated fat, 25g protein, 42g total carbohydrate (6g dietary fiber, 10g sugar), 80g cholesterol, 890mg sodium
Per serving: 410 calories (160 from fat), 17g total fat, 9g saturated fat, 25g protein, 42g total carbohydrate (6g dietary fiber, 10g sugar), 80g cholesterol, 890mg sodium
Ingredients
2 cups ricotta cheese
1 cup grated mozzarella cheese, divided*
1 cup grated 3-cheese blend, divided*
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
Salt and pepper to taste
2 teaspoons dried oregano
1 (25-ounce) jar pasta sauce*
9 to 12 no-boil uncooked lasagna noodles
2 cups ricotta cheese
1 cup grated mozzarella cheese, divided*
1 cup grated 3-cheese blend, divided*
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
Salt and pepper to taste
2 teaspoons dried oregano
1 (25-ounce) jar pasta sauce*
9 to 12 no-boil uncooked lasagna noodles
Directions
Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9- x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.
Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9- x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.
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