August Phone Dump!

Homework Time!

This is where he decided he wanted to do his homework.

You know what? I went with it. He didn’t argue and he did it with a smile on his face. You have to pick your battles, right?

I’m still having a hard time believing that my baby is old enough to have homework.  It’s also a little odd to me that he’s only in Pre-K and already has homework.  I guess they start early these days.

Little Picassos!

We’ve been trying to spend more time at home on weekends and less time running around. It seems to make the kids a lot happier and when the kids are happy, we’re happy.

Sometimes I struggle to come up with fun things to do to keep them both entertained, since they’re 3 years apart. I figured painting would be something they could do together.

It was fun, for about 3.53 minutes..

Then Mackenzie freaked out about having paint on her hands and had to be taken upstairs for a bath. Braden and I had fun though, we sat for about half an hour just painting and talking while Mackenzie played in the bathtub (not on her own, Daddy was helping!). I love my little chats with B. He’s such a funny kid, so sweet, so kind.

Sausage Stuffed Zucchini Boats

I should have taken a picture of this before I put it on the plate, it looked much better in the baking dish! It all kind of fell apart once we moved it to the plate, but that was okay because it was SO good. I actually put three on my plate thinking that I’d devour them, but I was stuffed after just two. Definitely going in the rotation!


1 1/4 cups marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese


Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.

Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

From Skinny Taste.

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