What we ate: Baked Spaghetti, Slow Cooker Jambalaya, Overnight Lemon Pie Oats

Baked Spaghetti with Cream Cheese

This had too much cream cheese, which is crazy, I know. I’m a huge fan of cream cheese so I wasn’t complaining. But I kept thinking “this could use more sauce” or “I wish I had more noodles”. Since it was entirely comprised of cream cheese, sauce, and noodles…you do the math.

Other than the slight ratio problem, though, this was soooooo good. Recommend.

Slow Cooker Jambalaya

This recipe has my favorite instructions: Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

That’s it! That’s the whole thing! I realize it may considered cheating just a little, since it calls for cut up chicken, sliced sausage, diced onion, and chopped green pepper, but I don’t really. Especially since I didn’t even cut up the chicken – I threw in two frozen chicken breasts straight from the freezer and cut them into small pieces later. (I can’t stand raw chicken, so whenever possible I cook it first.)

It was good jambalaya, too, so you should definitely make it:)

Overnight Oats

I know recipes for overnight oatmeal in a jar or something are everywhere right now, but I especially liked the sound of the varieties Lori listed. Especially lemon pie oats. I couldn’t wait to try it…until the point came each night when I thought ‘do I want to zest a lemon right now?’ (No.) But I finally did it this week and it was SO GOOD. Worth zesting that lemon. Of course, it led to me actually making PIE, because I had to have it, but maybe you have enough willpower to stick with the oatmeal.

Comments

  1. I think I might be on board with that baked spaghetti.