New School Year, New Schedule

A new school year is upon us.  This year it’s a bit different because I actually have a child in school!! My oldest child started Kindergarten.  🙂  It’s been a fun and exciting time for us all.  A new school year brings upon us a new schedule! Her schedule is pretty set … you know … a set time for getting up in the  morning, to leave the house, to be at school, to pick up from school and to go to bed.  A routine seems to work well for us.  I however, have not really figured out a good new schedule for me…One thing I’m having a hard time with is making dinner.  I don’t like spending 1-2 hours in the kitchen on dinner when my oldest just got home from school.  So I’m starting to do my dinner prep while she is at school.  I think this will help me be able to spend more time with K after her school day and not so much time in the kitchen.  It’s also hard to find easy, healthy recipes to whip up in a short amount of time.  What do you do to ease your transition to a school schedule?  Do you have a great pointers or helpful hints?  Any great go-to recipes you have for the school year? Let’s share and help each other out!  Below is a recipe that I love.  It’s from my favorite magazine, Southern Living, the October 2003 issue.

Beef Lombardi

1 pound lean ground beef

1 (14 1/2-ounce) can chopped tomatoes

1 (10-ounce) can diced tomatoes and green chiles

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon pepper

1 (6-ounce) can tomato paste

1 bay leaf

1 (6-ounce) package medium egg noodles

6 green onions, chopped (about 1/2 cup)

1 cup sour cream

1 cup (4 ounces) shredded sharp Cheddar cheese

1 cup shredded Parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

Garnish: fresh parsley sprigs


Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

Place noodle mixture in bottom of a lightly greased 13×9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.

5 Comments (+add yours?)

  1. Alicia Remaley
    Aug 25, 2010 @ 12:48:07

    Holly, I tend to cut up fruit and put in lunch sized containers so I can easily grab them in the morning. I also made pumpkin bread over the weekend so we could have some yummy bread for breakfast. And freezing any leftover pancakes makes for an easy breakfast when time is crunched.


  2. ginicraven
    Aug 25, 2010 @ 14:11:10

    When the kids get to the stage of doing their own homework with a little help from you-it will be easier to put them at the kitchen table and supervise them while you get dinner together…worked for me.


  3. Kendra/The Queen of Brussels Sprouts
    Aug 25, 2010 @ 19:35:17

    Healthy, quick dinners are my thing! My schedule is a bit different. I am trying to fit cooking and cleaning in WITH school. But, the frustrations are the same. We want to spend less time in the kitchen and more time with our kids.

    I have over 80 recipes, and a lot of them are quick prep ideas.

    If you want to skip the random posts about kids, dogs, and homeschool, click on “recipes” in the right middle section.


  4. Christy
    Sep 01, 2010 @ 10:13:07

    I am in the same boat, Holly. 🙂 I really appreciate the recipes on Queen of Brussel Sprouts blog! 🙂 Thanks for sharing one of your recent recipes.


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