Breakfast: breakfast casserole

Lunch: Pizza Spaghetti Pie

Dinner: Butternut noodles + beef

I used this recipe for the breakfast casserole, but used ground beef, and cubed the sweet potato instead of sliced. The yolk of the egg usually gives me stomach aches (and I did have one later this day) so I avoid them when I can, but since I was making this for my family I used the whole egg. So easy to put together and can be made the night before so you can have it on rushed mornings too.

Lunch was leftovers, I can eat this warm or cold and it’s awesome both ways. You can make this with different add-ins every time and you probably wouldn’t ever get tired of eating it.

I was excited to find these butternut spirals on super sale because cutting squash, although worth it, is sometimes difficult and always scary. I cooked a pound of ground beef in a cast iron skillet and added onion, fresh garlic, salt and pepper. Once meat was browned I added the noodles and a can of fire roasted tomatoes and covered the pan with a lid to help the noodles soften. After a couple minutes, I added this Tuscan seasoning then covered and cooked for a few more minutes, until the squash was soft enough. I added Frank’s Red Hot to mine, as with every dish ever.