This weekend was jammed packed. Just about every second of Saturday and Sunday were going to be occupied. Friday night was also going to be full of cleaning and final prep for our open house so I need to make a balanced but quick meal. I had purchased some ground bison with the intent of making eggrolls but my sweet hard-working hubby had used all the cabbage making a double batch of soup the night before.
This was actually a blessing in disguise because I have not made egg rolls in 10 years and did not even have more than 15 minutes to make a meal. So, I headed to the Pioneer Woman website knowing that if I typed in ground beef, I would get some tasty ideas instantly. Up came Bowtie Lasagna and I was inspired!
But first, more about the weekend: Saturday morning the boys went to bowling league while the gals polished the house for the open house and then prepped some pumpkin muffins. Yes, pumpkin is more of a fall flavor but I wanted to house to smell amazing and I had a can of organic pumpkin that was begging to be used.
In the early afternoon we delivered our little peeps to some friends and went off to rock our open house. After our babies came home and we played, I worked on a presentation I was to make Sunday at the Southern New England Women’s Expo. The talk was titled ‘ Tip & Techniques for Getting Meals on the Table.’
Sunday morning brought Palm Sunday service before I had to head out to the Expo. and I plan to share more on that later. On the way home, I did some grocery shopping at Trader Joe’s and then came home to tuck my Easter bunnies into bed with extra wet kisses.
Normally, I only make whole grain pasta but my son saw Giada make a recipe using wagon wheel pasta and wanted to know if we could get those noodles. I told him yes, as long as he cooked the meal with me. He was overjoyed.
Adapted from The Pioneer Woman/Tasty Kitchen reader ‘rozanie’)
1 pound Wagon Wheel Pasta
2 teaspoons Olive Oil
1 pound Ground Bison
1 teaspoon Garlic Powder
1 teaspoon dried Oregano
3 cups Spaghetti or Marinara Sauce
1 cup frozen Corn
3/4 cup reduced fat pre-shredded Mozzarella Cheese
Fresh chopped Parsley, optional
1. Bring a large pot of water to a boil and begin cooking pasta (according to package directions.)
2. Heat the oil in a large pan over medium heat. Add the ground bison, oregano and garlic powder and mix often while the bison cooks. Drain pasta.
3. When the meat is almost completely cooked, add the spaghetti sauce, corn and wagon wheel pasta. Remove from heat, add cheese and melt together. Top with fresh parsley.