Multitude Monday and its’ Menu Musings

holy experience

Sometimes gratitude is hard to come by. At least for me. I find my heart wandering from it. Giving up. Running. And then the downward spiral begins….and my life appears a crazy mess. Why can’t I have a bigger home? A second car? A break from my children? Someone to offer me help? A husband who isn’t juggling several jobs and full-time schooling? A place to call home in the next year? Friends and family who don’t fail? And the ugly pattern begins. A heart that is un-grateful and can’t see the beauty in the ashes. And so I press on. Pencil to paper refusing to believe the world’s lies and the inward longing to hunker down, settle in, get comfortable in a world that’s not my home anyway. I dig deep and find those gifts that keep life worth living…

*baby hands stacking cups

*eyes to watch her with

*Bible truths to fall asleep to

*long suffering husband

*little girls who don’t give up hope

*a car to get around with

*legs to run with

*1st trimester yuck to slow life down

*new curriculum books to look through

*freshly cut yard

*seeing neighbors in Church

*flowers to water

*big sister taking care of little sister

*newborn babies

*calming rain

*restful nights’ sleep

*fevers to kill infection

*doctors that care

* walking deeper in humility

*waiting for Jesus to come

*eyes on Him

Spinach and Ricotta Stuffed Shells

Ingredients
  • 20 jumbo pasta shells (about half a 12-ounce box)
  • 1 24-ounce jar marinara sauce
  • 2 15-ounce containers ricotta
  • 2 cups baby spinach, chopped
  • 1/2 cup grated Parmesan (2 ounces)
  • kosher salt and black pepper
  • 1/2 cup grated mozzarella (4 ounces)
  • green salad (optional)
Directions
  1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
  2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
  3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
  4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

From Real Simple May 2010

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