Weigh in:
Still going: Socks and Steel topper
Fiber Exercise:
Red Merino 75 yds
Coopworth 210 yds
Camel Silk 70 yds
Romney
My exercise:
Some wiggling, some house cleaning, some days off
Cooking School:
Swatching
In the Kitchen:
Easy Italian Dinner
INSIDE OUT RAVIOLI
1 1/2 lbs. ground beef
1 1/2 lbs. ground beef
1 med. onion, chopped (approximately 1/2 cup)
1 garlic clove, minced
1/2 pkg. frozen chopped spinach
1 (15 1/2 oz.) jar spaghetti sauce
1 (8 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
Dash pepper
1 (7 oz.) pkg. shell macaroni, cooked al dente
1 c. cheddar cheese, shredded (approximately 4 oz.)
1/2 c. bread crumbs
2 eggs, well-beaten
1/4 c. oil
In large skillet brown ground beef with onion and garlic. Cook spinach according to package directions. Drain well, reserving 1 cup liquid. Stir spinach liquid, spaghetti sauce, tomato paste, tomato sauce, salt and pepper into meat mixture. Simmer over low heat 10 minutes, stirring occasionally.
In a bowl combine spinach, macaroni, cheese, bread crumbs, eggs and oil. Spread in 9x13 inch pan. Top with meat sauce. Bake uncovered at 350 degrees for 25-30 minutes.
In large skillet brown ground beef with onion and garlic. Cook spinach according to package directions. Drain well, reserving 1 cup liquid. Stir spinach liquid, spaghetti sauce, tomato paste, tomato sauce, salt and pepper into meat mixture. Simmer over low heat 10 minutes, stirring occasionally.
In a bowl combine spinach, macaroni, cheese, bread crumbs, eggs and oil. Spread in 9x13 inch pan. Top with meat sauce. Bake uncovered at 350 degrees for 25-30 minutes.
Let stand 5-10 minutes before serving.
Serve with salad Garlic bread and a dessert like Rachel Ray’s Quick Tiramisu
Pot Luck:
Ladybugknitters’s A Knitters Holiday Wreath
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Rjhuggz’ Doggie Coat
Recipes:
Spinning Loft
Long draw
Buffalo
Military Holiday Party
Finals
Holiday Feeling
On the Menu:
Team Sasquatch- Ravelympics
Spinning loft Retreat Info - April 23, 24 and 25
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DIY Light Box
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