Todays post is brought to you by the word QUEASY. It’s QUick and EASY to prepare which is what I need while I’m feeling so queasy.
We reached 24 weeks/6 months pregnant this week and while I had felt the slow return of morning sickness last week, this week, it came back with a vengeance – bringing with it sheer exhaustion! It’s timing couldn’t be better as Rah has reached that stage where she asks 500 million questions a day so it’s not like I need energy for patience. In her defence, she’s probably only asking 1 or 2 hundred questions, she just keeps asking the same question over and over, regardless of the response you give her.
Thank goodness for ABC iView on the iPad – it means she has access to re-runs of Peppa Pig while Ella is sleeping and I’m enjoying some much needed quiet time.
Meanwhile, I’m bringing out all the easy to prepare meals because the kitchen and I aren’t on good terms again.
I do try and keep one of our meals vegetarian each week. It’s nice on the budget and it encourages me to put some effort into it so Mr P still enjoys it! My girls LOVE carbs. They’re their mothers daughters. Bread, pasta, potatoes – these foods are guaranteed to be gobbled up by the munchkins so I usually take advantage of these filling foods when preparing our vegetarian meal for the week. And they’re cheap! Win/win! This weeks recipes makes a BIG dish! Enough to easily serve a family of four with leftovers.
Slow Cooked Veggie Pasta
- 500g Ziti (penne) pasta, uncooked
- 1/2-1 zucchini, grated
- 1 large carrot, grated
- 1 red bell pepper, diced
- 1 brown onion, finely diced
- 1 garlic clove, minced or 1 teaspoon of minced garlic
- 2 x 400g cans of diced tomatoes
- 1 teaspoon salt
- 300g passatta
- 1/2 cup grated parmesan cheese
- 3 cups grated mozzarella cheese, divided into 2 cups and 1 cup
- In a slow cooker, combine all the ingredients, except 1 cup of the mozzarella cheese, and stir to mix well.
- Sprinkle the remaining 1 cup mozzarella cheese evenly over the top of the pasta mixture.
- Cover and cook on high for 3 hours, or low for 6 hours.
I had some cherry tomatoes that needed using so I threw those in there too – you could easily add some sun dried tomatoes, olives and/or some chillies or chilli flakes to ‘adult’ it up a bit!
Simple, easy, tasty… not to mention while it’s cooking the smell makes you hungry!
Being the first post of the month – I’ll fill you in on what’s good in fresh produce at the moment.
Apricots, bananas, blackberries, blueberries, cherries, grapes, loganberries, lychees, mangoes, melons, nectarines, papaya,
passionfruit, pawpaw, peaches, pineapple, raspberries, strawberries and Valencia oranges.
Butter beans, capsicum, celery, cucumbers, eggplant, flat beans, green beans, garlic, green onions, lettuce, onions, peas, radish, sweet corn, tomatoes and zucchini.
That’s all from me this week, until next time, stay fresh guys!