The Good Stuff.....It's all about the Food
It's summer...It's hot....It's Texas.....
So that means 2 things....Hit the Pool and have an Ice Pop
We made these the other day....
Basically this calls for 3 things.
3 cups of strawberries, 1/2 cup powdered sugar and 1/3 cup water.
Puree until some chunks of berries remain....pour half out....puree the rest until smooth. Stir the 2 mixtures together...pour into molds
BAM
Nothing better on a hot day....
The Busy Budgeting Mama posted about this recipe the other day on her blog....
(using her photo)
My mouth drooled and then I promptly added it to Monday's dinner plans b/c I couldn't wait to eat that sweet plate of goodness
You can't go wrong....
* we added a 1/4 cup butter to the pasta and extra olive oil to the tom/basil/mozz mixture...I'd even like to add some red wine vinegar next time for an added zing! Over all it was a huge hit. Oldest child had friends over and the boys went for 2nds WINNER!
Last week we made this dish from Frigo Cheese
What I changed?
*instead of penne I used Spaghetti broken in half (break in half before adding to pan)
* I don't think I cooked it an additional 15mins at the end..just long enough to melt cheese
*I stirred the entire thing at the end to blend together.
*I stirred the entire thing at the end to blend together.
WILL I MAKE AGAIN? YES
WILL I MAKE SAME CHANGES? YES
Cheesy Sausage & Pepper Skillet
1 lb. bulk mild Italian sausage1 green or yellow bell pepper, cut into 1/2-inch pieces
1 jar (24 to 26 oz.) marinara sauce
1-1/2 cups water
2 cups (6 oz.) uncooked penne pasta
1 container (15 oz.) Frigo® Whole Milk or Part Skim Ricotta cheese
1 cup freshly shredded Frigo® Part Skim Mozzarella cheese
1/2 cup freshly grated Frigo® Parmesan cheese
2 Tbsp. chopped Italian parsley
Brown Italian sausage with peppers in 12-inch skillet over
medium heat until sausage is no longer pink, about 12 minutes. Pour off
drippings.Stir in marinara sauce and water; bring to a boil. Stir in pasta; reduce heat to medium-low. Simmer, covered, until pasta is almost tender, stirring occasionally, about 15 minutes.
Meanwhile mix cheeses and parsley; set aside.
Spoon cheese mixture in 12 dollops on top of pasta mixture; bring to a boil. Reduce heat; simmer, covered, until pasta is tender and cheese is slightly melted, about 15 minutes. Garnish with additional grated Parmesan cheese, as desired.
There you go...I just gave you 2 dinner ideas for the week! No Excuses!
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