InstaFriday 7

Back for my 7th week of InstaFriday hosted by Life Rearranged

I'm growingto4 if you want to follow me

The Octonauts were at our local mall doing a show last weekend. It was pretty cute. 

First day of Kindergarten! 

He always lays and sleeps on the table. Usually the cat is on his bed when he's up here. 

This day, they decided to make the table bunk beds. Silly animals! 

First Day of Kindergarten

How can Marley be old enough for kindergarten already?! She started this past Monday and so far things are going well. 

 She goes from 8-3:30 everyday except Wednesday's she gets out at 1:50 so that's nice to have some extra time with her after school.  Her teacher is really great and her school is a perfect fit for her.  

She popped right out of bed on the first day, but the rest of the mornings have been a little slow moving for all of us. Here's hoping that things continue on this well for the rest of the year.

Italian Crescent Casserole

This recipe was amazingly good! It was another meal that was quick and easy to make and we ate it all up!

1lb ground beef, cooked and drained

1 cup garlic tomato pasta sauce

1can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend

¼ teaspoon dried basil leaves

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

Preheat oven to 375 degrees. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate (I used a small bowl) with the thick side in the middle.  Press dough seams together to make a crust. Sprinkle 1 cup of the cheese over dough.  Spoon meat mixture evenly over cheese.  Fold tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil. Bake at 375°F 15 to 20 minutes.

Chicken Alfredo Biscuit Bake

I found this recipe on pinterest and it looked delicious.  It was quick to throw together and tasted great!

1 (16 oz.) jar Alfredo sauce

1/4 cup milk

2 cups cooked chicken, chopped

2 cups frozen broccoli, thawed

1/4 tsp. dried basil

1 can refrigerated buttermilk biscuits

1 Tbsp butter, melted

1 Tbsp. Parmesan cheese, grated

Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside. In a large, nonstick skillet, mix the Alfredo sauce, milk, chicken, broccoli, and basil.  Cook until thoroughly heated and bubbly, stirring occasionally.  

Pour mixture into baking dish.  Separate your biscuits and cut each one in half, crosswise.  Arrange around the edge of the baking dish, overlapping slightly.  Drizzle the melted butter over the biscuits and sprinkle with cheese. 

 Bake 15-20 minutes or until biscuits are golden brown.  (Mine had to cook for almost 30 minutes to cook the biscuits all the way through)