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Wednesday, May 1, 2013

News, Recipe and Summer Planning

I would first like to start off this post by congratulating my Best Friend Sarah! She just got engaged!!! Congrats girl! 

 





Her beautiful ring!










It has been a busy week or two! I have been working a ton and getting ready for finals week! (next week!)
Only 3 finals between me and summer vacay!!! (THEN 1 More Semester until GRADUATION!! But let's not get ahead of ourselves!)

Speaking of Summer! I have been working on a list of Fun things to do with my girls! Here's what I've got so far!

































Mom's and Nanny's please let me know if you have any other fun ideas we should try!!!!
I will have to update everyone on our final list and keep blogging throughout the Summer as we complete our list!

So on that note I leave you with my favorite recipe of the week:

Spaghetti Squash Casserole and Lemon Parmesan Brussel Sprouts:

For the Casserole:


  • About 3 cups cooked spaghetti squash (1 medium one)
  • 2 large garden tomatoes sliced
  • Kosher Salt
  • Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
  • 5oz of fancy shredded Mexican cheese blend (separated)
  • Fresh Basil for Garnish (optional)
Preheat the oven to 350 degrees.
Spray a 11 x 9 casserole dish with non-stick spray.
Spread about 1 cup of spaghetti squash on the bottom.

Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.

Top with 1.5 oz of cheese.
Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
Top with the last 2 oz of cheese and sprinkle with the spices one last time.
Bake for 30 Minutes! 





We loved it!!!!




For the Brussels:
Ingredients

1 pound fresh brussels sprouts, cut in half
1 generous tablespoon extra-virgin olive oil, plus more for greasing pan
2 teaspoons dijon mustard
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
sea salt and fresh black pepper


Preheat oven to 400 degrees F. Grease a medium sized baking sheet lightly with oil.
Add the brussels sprouts to a large mixing bowl. In a separate small bowl whisk together the oil, mustard, lemon zest and juice and 1 tablespoon of the parmesan. Pour over brussels sprouts and toss well.
Spread out on baking sheet so they aren't crowded and sprinkle with sea salt and black pepper.
Bake 20-30 minutes until golden brown and tender. Sprinkle remaining tablespoon of Parmesan over top before serving.





Yummy!!!





<3 Mrs Mock

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