Tuesday update

I was reminded by a friend that I never did update you all on Patience's knee. (Thanks, Kathy!)

She's fine.  I had brought her back to the orthopedic surgeon, sooner than expected, because she was still complaining so much about her knee, and refusing to put weight on it.  He had them take more x-rays, and reiterated that there was N-O-T-H-I-N-G wrong with her leg.  He told us to keep the brace on, and come back in 2 weeks.

Well, the next day, Patience came into my room and said, "Y'know, Mom, I think that my knee just hurt because I *hadn't* bent it in so long!  I've been bending it, and now it feels fine!"

SIGH

So we cancelled her next appointment, and she's been fine ever since.

In cat related news, Moses came through his surgery with flying colors, or at least that's what the message the vet's office left on my cell phone said. :)  We'll pick him up tomorrow after Eli's writing class.

Art class and piano lessons went well today.  The kids and I read a bunch of information on the Autumnal Equinox, as well as some Fall-themed poetry. 

Dinner tonight was pretty excellent, if I do say so myself.  I used a recipe that I've had for years, but only made one other time.  The kids and Steve LOVED it.  Here it is:

Taco-Filled Pasta Shells (I'll probably make a salad to go along)
SERVINGS: 12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. + chilling Bake: 45 min.

Ingredients:
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped
Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).

It really is fantastic. And there are leftovers for tomorrow! :)

Happy Fall, everyone! 

7:02 PM - Sep. 22, 2009 - post comment

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The taco filled pasta shells sound delicious! My family are sadly reluctant to try new foods, but I may try this.... With some British equivalents!
Glad you've got your feed thing on as I've subscribed in my reader.
Sarah

franbles99 - 9:50 AM - Sep. 23, 2009

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I definitely need to try this recipe. Thanks for sharing it after you bragged about it. LOL

I will let you know if everyone here likes it.

Hope your kitty makes out ok.
Ruth

Ruth - 3:32 PM - Sep. 23, 2009

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Yay! Glad Pay-pay is alright!

What a sigh of relief for you, right Mom? ;-)

Vanna - 11:29 PM - Sep. 30, 2009

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