Creamy Mushroom Spaghetti and Wilted Spinach Salad

Hey, guys! How was your weekend? Ours was pretty amazing! Husband got to port in Florida for a night, so we got to drive out to visit him until he needed to report back to the boat! It is so gorgeous there!! It has been a long time since I went to the beaches in Florida.





















We had a great time! It was great to get to see Husband. We really miss him when he's gone. He sent me a text when he got there telling me where he was and that I can come see him! I was so excited!!

The night before we went out there, I made creamy mushroom spaghetti and a wilted spinach salad. It was very yummy!! I made the spaghetti once before when our son was an infant, and he really liked it then. It was the first time since we got married that I made dinner without him being home to eat with me. That wasn't fun. :(




This was oh so yummy!! My son is a pasta fanatic, so any time I give him pasta for dinner, he goes nuts! I let him try the sauce while it was simmering (I blew on it for a minute or so first, of course), and he said "Mmmm! Good good!!" when he tasted it! I try to let him help me cook and taste, so he feels connected to the food, and will sit in his high chair without a fight! He seems to eagerly anticipate meals if he participated in it's creation! I let him carefully place the spaghetti in the pot, and put the sliced, fresh mushrooms into the sauce pot when it was time! He always enjoys helping me! He even pulls strainers and spoons out of the kitchen and sits in the living room with them to play, yelling "I cook! I cook!", and he excitedly yells the same thing when I let him help me in the kitchen! He likes to help me clean, too! He's going to make some woman very happy!

Anyway, this is how you make the awesome spaghetti;
This recipe takes 45 minutes to prep and cook.

2 strips meaty bacon, fat trimmed off and meat diced
1 pound lean ground beef or turkey (I use either 96/4 beef or 93/7 turkey, whatever's cheaper that day.)
grill seasoning
1 medium onion, chopped
2 cloves garlic, minced
salt
pepper
1 can cream of mushroom soup
1 15-oz can tomato sauce
1 tablespoon tomato paste
1 1/2 teaspoons siracha sauce
2 teaspoons Worchestershire sauce
chicken stock (optional)
1 4-oz can sliced mushrooms, drained
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushedd
1/2 cup sliced fresh mushrooms
12 ounces whole wheat spaghetti
1/4 cup fresh basil
freshly grated parmesean

In a large saucepan over medium heat, cook bacon until crispy. With a slotted spoon, remove bacon, drain on paper towels and set aside. Add ground meat, season with grill seasoning, and cook until meat is browned. Drain off fat. Push meat from center of pan and add onions and garlic. Season with salt and pepper and cook until tender. Stir in soup, tomato sauce, tomato paste, siracha, and worchestershire. If the sauce is too thick, add chicken stock until desired consistancy is reached (I used 3 tablespoons.), and add canned mushrooms, red pepper, and dried herbs. Season with additional salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, 25 minutes. Stir in fresh mushrooms and simmer another 5 minutes. Remove from heat and stir in reserved bacon.

Meanwhile, cook spaghetti according to box directions, drain. Add to pot with sauce and toss until completely combined. Plate the spaghetti and top with additional sauce. Top with grated Parmesan cheese. Chiffonade the basil (Roll into a log and slice thinly across the roll.), and sprinle over the spaghetti and cheese.

This recipe serves 6.

To get the spinach salad in your belly tonight;
This recipe takes 15 minutes to prep and cook.


2 slices bacon, fat removed, meat diced
2 tablespoons extra virgin olive oil
1/4 cup vinegar
2 teaspoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
5 ounces spinach, stems torn off
1 cup sliced fresh mushrooms
1/4 cup chopped red onion
salt
pepper
1/4 cup pine nuts, toasted
freshly grated parmesan cheese

In a large skillet, cook bacon until crisp. With a slotted spoon, remove bacon. Add enough oil to skillet to make 2 tablespoons of fat in the pan. Remove the pan from the heat. Stir in vinegar, sugar, mustard, and nutmeg, return to heat and bring to a boil. Remove from heat. Toss in spinach, mushrooms, red onion, and salt and pepper to taste for 60 seconds, until spinach just starts to wilt. Plate and garnish with pine nuts, parmesan cheese and bacon.

This recipe serves 4.

I hope y'all enjoy!!