The heavenly Father welcomes us with
open arms and imparts to us blessing
upon blessing---not because we are
so good, simply because he loves
us so much.
Hi, I'm Betty Cross-Shepherd-Ayers! Welcome to just the two of us, a chronicle of my life to my husband, 5 beautiful children, 12 lovely grandchildren and 1o cute g-grandchildren!
Here you'll find everything from recipes to crafts to random glimpses into the life of our family and anything I think you may enjoy.
Recipe Post
Weeknight are most definitely the most difficult in our house.
Quick weeknight dinners that require little hands-on cooking time are a must.
This can be achieved by prepping freezer meals that I know I can easily pull out and throw in the oven or onto the stove to cook (I prefer the microwave).
All the prep work is already done so the meal comes together easily.
Spaghetti with peppers and onions is one of my go to meals for freezer meals AND busy weeknights. In fact, on the night I cook it, I just usually double the ingredients and put half into a container in the freezer for a later date.
*** One tip: I typically do all the knife work for recipes (only when I was a young mom) the day I bring my groceries home so it is all ready to go when I get ready to cook***
Actually, as a young mom, when I got in from the grocery, I made a large tossed salad and a gallon of lemonade that usually lasted the week-end, to go with our favorite meals.
What You'll need:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion sliced
1 tsp garlic
2 tsp olive oil
8 oz. spaghetti
1 15 oz. can tomato sauce
1 tsp dried basil
1 tsp dried oregano
1/4 cup grated parmesan cheese
Let's make it:
1) Prepare the spaghetti for 2 minutes shorter than the package directions say. Drain.
2) In a large saucepan, heat oil over medium heat. Add peppers and onions and sauté for 5 minutes. Add garlic and sauté for an additional minute
3) Sprinkle basil and oregano over peppers and onions. Add tomato sauce. Simmer for 5 minutes.
4) Add pasta to pepper mixture and toss to combine. Cook over medium heat for another 2 minutes.
5) Sprinkle with grated parmesan sheese.
FREEZE: If you want to freeze it, put in a lightly greased casserole dish. Thaw the night before you want to cook it. Preheat oven to 350 degrees and bake, covered with foil, for 40 minutes.
What are your go to weeknight meals?
Your comments are very much appreciated!
xo Betty
