We had a wonderful long weekend.
Poor Winnnipeg 🙁
Poor Calgary 🙁
You know, I was talking to a friend who also comes from the Prairies and we were saying how much we HATED the May Long growing up. Everyone tries to go camping. It is FREEZING and you can’t drink at any of the Provincial campgrounds?!?!?!
This weekend we started off by enjoying the morning at the Farmer’s Market…
Then we went to one of my favorite local restaurants called The Bench (Dad got me a GC for Mother’s Day)
After lunch we hiked up Munson Mountain…
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| HBear standing on top of the N in PentictoN |
Next we drove to OK Falls and went to the park/beach/waterpark…
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| A house beside the park hangs stuffies on a tree, it looks cool. |
The next day was rainy so we went to the pool…
On Monday we drove up the mountain with Grandma and Grandpa to Chute Lake…
Papa met us later for BBQ and and swimming at Grandma and Grandpa’s…
And THIS is why we moved to the beautiful Okanagan… so we can finally ENJOY the May Long Weekend 🙂
A while back we made this for dinner. It was super tasty. Ninja stuffed them and he wasn’t impressed with the amount of work they were but Damn they tasted good 🙂
Lasagna Stuffed Shells
Adapted from One Sweet Appetite
1 box of jumbo shells
¾ cup ricotta cheese
1 ½ cups shredded cheese
1 egg
1/4 cup spinach, thinly chopped
2 tablespoons chives, chopped
1 jar of your favorite pasta sauce
1 ½ lbs. ground beef
Boil a large pot of water and add your pasta. Cook according to the package directions.
Drain the noodles and set aside.
Preheat your oven to 350. Spread 1/2 cup of tomato sauce in the bottom of a 9×9 dish.
Cook beef in a hot pan until browned. Stir in 1 cup of tomato sauce and set aside.
In a small bowl stir together the ricotta, 1/2 a cup of shredded cheese, chives, egg, and spinach. Spread one tablespoon of the cheese mixture into each shell. Top with a heaping amount of the ground beef. Place in your dish and continue with the remaining shells. Smoother in the remaining 1/2 cup of sauce and sprinkle with left over cheese.
Bake, covered, for 20 minutes. Remove the lid and cook an additional 10 minutes or until the cheese is melted and bubbly.
