Most tales of Spring Break involve beaches, or Disney World, or trips to New York City.
Our tale involved staying home and Not Doing Any School Work.
That pleased one kid (guess who? His initials are J.T.).
It also upset one kid (Luci actually wanted to do schoolwork!).
We did a little Spring Cleaning instead. That made Mom happy.
Usually we don't even take a Spring Break because we are so far behind by this time, that we must continue with schoolwork so we can go to Idaho by mid-May. (The very best time! It's NEVER hot there in May...warm, but not hot! We get enough HOT and HUMID at home.) One year we went to Williamsburg, VA, on a school trip. (Fantastic, by the way! Everyone in the U.S.A. ought to visit there at least once.) But, usually we are at home, doing schoolwork.
This year was the exception. I loved this week! The only thing we have scheduled is the Easter Egg Hunt for homeschoolers at 1 p.m. today. We got some cleaning done--not a lot, but some. The first three days I had chore cards for the kids and myself. We had to have our chores done before doing something we wanted to do (play with dolls, video games, or doing the crossword puzzle in the paper). It worked great.
John had work all week (yes, he's retired!) and was not home or he was stuck in his office downstairs until suppertime most days.
I also had time to get creative with cooking. I made three new recipes this week. The first two were great hits.
Beef and Broccoli in the Crock Pot was the first, and Loaded Baked Potato Soup was the second. (I'll post that recipe when I can find it again.)
Today I made Pizza Casserole (Photo and recipe follows). I'm baking it now and we'll have it reheated after the egg hunt tonight. It is very similar to lasagne, so I am sure it will taste oh-so-good.
This has been the best Spring Break, in my not-so-humble opinion!
Pizza Casserole
16 oz. rotini pasta, cooked (I used Tinkyada gluten-free pasta)
1 lb ground meat, cooked and crumbled
24 oz spaghetti sauce
16 oz cottage cheese
small can sliced, black olives
12 oz grated mozzarella cheese (3 cups)
pkg pepperoni slices (I used about 1/2 of a 7 oz bag)
Mix pasta, meat and sauce. Pour into a 9x13" pan (I sprayed mine with Pam).
Mix cottage cheese, olives and mozzarella cheese. Spoon evenly over the top of the pasta mixture.
Put pepperoni slices on top.
Bake at 350* for 25 minutes (Wrong! Mine took nearly an hour!) until it starts to get bubbly all over. Let sit for 5-10 minutes before serving. I could not find the original recipe--so I cannot give proper credit. The original also said to add a can or jar of sliced mushrooms, but my kids won't eat those.