It’s a clean out the refrigerator type of meal. Cheesy brussels sprouts and cabbage pasta with chopped baked bacon. Dinner doesn’t get much better than this.
The wind and dirt will not quit blowing here in Lubbock. It’s spring break week and we can’t even step outside for fear of being covered in red dirt. Basically I’m stuck inside with a screaming and crying toddler who is pointing outside and I can’t do anything for her.
We did order Frozen on TV and I’m pretty sure that I love it more that Livi. Not going to lie I’ve seen it almost 3 times today off and on. Who knows I might even buy the soundtrack just so I can sing it in the car. I seriously need more activities or games for us to do indoors on days like yesterday. Anyone have any ideas or fun pinterest boards that I should check out?
When the wind and dirt blows I also refrain from going to the grocery store or to run other errands. Last nights dinner was basically a clean out the refrigerator kind of night. It turned out so good that I decided to blog about the recipe and not keep it a secret. I absolutely love when a kitchen sink type of recipe turns out to be a pure winner.
I won’t judge if you have to pair this meal with a glass of wine like I had for dinner. Prayers are needed for rain and no more dirt blowing.
Add bacon to a foil lined baking sheet. Place in the oven and cook for 12-15 minutes at 425 degrees. (Do not preheat oven) Remove and set aside.
Cook the noodles according to package instructions and then drain.
Add olive oil to a large skillet over medium heat. Add brussels sprouts and cabbage to pan and let them cook for 10 minutes. Pour in the heavy cream and stir in the cheese. Mix until cheese is melted.
Add the chopped bacon to the vegetables along with the noodles. Stir the pan and then top with parmesan cheese.
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