Day 8, level 2 of 30 day shred
Planned to run with the husband, but he didn't feel like it after work, so I just hung out with him instead. I call that a win.
I don't know how or why I haven't shared this recipe on the blog before...It's one of my very favorite go-to things to make. I stumbled on this Pesto Spinach Lasagna recipe last year, and I think I've made it no less than 10 times. And the best part about it? It's made in the CROCK POT! No lie.
Sometimes I add ground turkey, sometimes I leave out the mushrooms, but last night I had some friends over for Bachelor and followed it to a tee. And they loved it.
And for those of you wanting my recipe from the other night, here's the pasta with turkey sausage and peppers:
1 package Johnsonville turkey sausage, cut into pieces
1/2 package frozen peppers and onions (we were in a hurry or else I would've used fresh veggies)
1/2 box whole grain pasta
Brown the sausage in a skillet. Saute the vegetables in another skillet. Combine. Cook pasta as directed. Serve sausage/vegetable mixture over pasta. Top with creole seasoning.
Easy as pie.