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it’s only Wednesday?

February 17, 2009

It’s already been a crazy week…organizing, deep cleaning, trying out new recipes, babysitting swaps, play dates, school…and it’s only Wednesday! No time for soaps and bonbons, that’s for sure!

I’ve reorganized the girls’ art supplies, along with my crafting supplies (and finished a needlepoint project that I started a year ago! WOOHOO!), so now of course I need to make a to do list of projects I want to do for myself, projects I want to do with the girls, think about upcoming holidays and birthdays…

This evening I’ve got my MOMS Club board meeting and I am honestly happy to say that there are only a few left until my term as president is over. I’m not burned out exactly, but I’m ready to be done. I took on the role because I really didn’t like the direction our chapter was going in the past few years and I have to say that I am really happy with what we’ve done this year. I would never presume to take all (or even most) of the credit, as there are 4 other board members who work very hard with me. It’s been fun steering this ship and I can’t wait to pass on the gavel. I know that I would be completely lost as a stay at home mom without the support of my fellow MOMS members, and I hope that they are as happy with the chapter as I am right now.

Finally, here’s a recipe that I tested this week and really liked. It was easy, healthy, and you could modify it to suit any taste:

Zucchini Pizza Casserole



4 cups shredded unpeeled zucchini

1/2 teaspoon salt

2 eggs

1/2 cup grated Parmesan cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1 cup (4 ounces) shredded cheddar cheese, divided

1 pound ground beef

1/2 cup chopped onion

1 can (15 ounces) Italian tomato sauce

1 medium green pepper, chopped


Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.

Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.

Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

***NOTES*** You could definitely substitute any kind of ground meat you have on hand – turkey, pork, chicken. Anything would work. You could also change up the toppings. I felt that *gasp* this was too cheesy…I’d only use about 1 cup total for the topping.

One Comment leave one →
  1. February 19, 2009 4:44 am

    I like the new look! I’m going to try this casserole tomorrow night–thank-you!

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