Organizing Make-Up + Cheeseburger Casserole

With the beginning of the new year, I decided to tidy up the cubby shelf space I use to store and use my make-up in the morning. After stashing away things I don't use on a daily basis, there is so much more room to spread out what I do need to use everyday so everything's within quick and easy reach in the mornings when I have minimal time to get out the door. It just feels so much better now to have everything neat and ready in one spot and helps in being a great start to my day.

I haven't mentioned it before but I did receive the Christian Louboutin 'Scarabee I' Nail Colour for my birthday over the summer and I absolutely love how the color looks on because it shimmers in different lighting and can look pink or gold, depending on the angle and lighting. It's also super pretty and handy to use to hold rings as you can see it's doing for me.

While on the subject of tidying up, I also organized my nightstand, which makes me feel so much better when getting in and out of bed. Sometimes the smallest changes make the biggest difference. :)

Here's a delicious and healthy cheeseburger casserole recipe, where I used quinoa pasta for the first time and tastes just like regular pasta:

3 Tbsp garlic, minced
1/2 cup chopped onion
1lb lean ground beef (96/4) (sub lean ground turkey breast for less fat)
salt & pep
1 beefsteak tomato, chopped
2 cups spinach, chopped
8oz quinoa pasta (or whole wheat)
2 cups low fat sharp cheddar cheese, shredded
2/3 cup Greek yogurt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup almond milk (or milk of choice)

1. Preheat oven to 400ºF.
2. Saute´ onion and garlic in a skillet in cooking spray. Once onions are translucent, add beef and spinach, and season with salt & pep. Saute´ until spinach is wilted and meat is completely cooked through. Set aside.
3. Cook pasta according to package directions until al dente. Drain water and return pasta to the hot saucepan. Add milk, 1 3/4 cups shredded cheese, Greek yogurt, and seasonings, coating pasta completely until cheese is melted.
4. Stir meat mixture and tomato into the saucepan with the macaroni and cheese.
5. Transfer to a large sprayed baking dish (9x13"). Sprinkle the top with remaining 1/4 cup cheddar cheese.
5. Bake 15 minutes, until cheese is melted and lightly browned.

per serving (yields 12): 188 calories | 17g carbs | 6g fat | 17g protein

Leaving you with the quote of the day, "Perseverance is failing 19 times and succeeding the 20th." -Julie Andrews


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