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
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.