Lately I find myself waking up every morning to open the front door and see if it is Fall yet. In reality, I should know better, I’ve lived in South Central Texas my whole life. Despite the full fledged pumpkin spice campaigns, my little slice of Texas is still seeing temperatures above 90 degrees every day. This anxiousness for the next phase has made me realize I need to sit back and embrace the present. Each moment that passes is one we cannot regain.
“Sometimes you will never know the value of a moment until it becomes a memory.” – Dr. Seuss
Smack dab in the middle of my internship I also find myself looking towards the future. It’s hard to not be ready for a paid job and to know what life will look like in 7 months. My internship consists of early mornings, lots of hours spent commuting, nights away from home, and working on projects in the evenings. In an effort to live more in the present, here are a few things as an #RD2Be that I won’t experience again…
- Camaraderie with other interns in the same boat to discuss the highs and lows of each rotation
- The chance to rotate and try out a new job every two weeks!
- Ability to meet and learn from so many gracious preceptors
If you find yourself constantly thinking about the future, I challenge you to sit back and write down three things in the present that you won’t get to experience again. Share them in the comments below if you like!
Now onto this delicious recipe. I adapted the Greek Ziti from a Southern Living recipe a few weeks ago. I have reduced the overall fat content, calories and added an extra dose of nutrient packed vegetables (say hi kale!).
I’ll be honest, the recipe takes a few steps and requires more than one pan. However, the end result is amazing and one of those meals you can truly sit back and savor.
- 12 ounces Ziti Pasta
- 1 yellow onion, diced
- 1 tablespoon Olive Oil
- 1 teaspoon Minced Garlic
- 1 pound Ground Turkey
- 2 (15-oz.) cans Tomato Sauce
- 1 tablespoon Lemon Juice
- 1 teaspoon dried Oregano
- 1 teaspoon dried Basil
- ½ teaspoon ground Cinnamon
- 1 bunch Kale, stems removed and coarsely chopped
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 3 cups Milk
- ⅛ teaspoon Nutmeg
- ¼ cup grated Parmesan Cheese
- ½ teaspoon Black Pepper
- 8 oz. shredded Mozzarella Cheese
- 1 tablespoon Breadcrumbs
- Bring water to boil in Dutch oven. Cook pasta according to package directions. Drain and set aside. Preheat oven to 350F.
- Saute onion in hot oil over medium-high heat for 5 minutes or until tender. Stir in garlic; saute 30 seconds. Add turkey; cook until crumbled and no longer pink.
- Reduce heat to low. Add tomato sauce, Lemon Juice, oregano, basil, cinnamon, and chopped kale into turkey mixture. Stir occasionally and cook until kale is tender.
- Meanwhile, melt butter in saucepan over low heat. Whisk in flour, whisking constantly for 2 minutes. Add milk, increase heat to medium and whisk until sauce is thickened and bubbly.
- Remove milk mixture from heat and stir in nutmeg, Parmesan cheese and black pepper. Add milk based sauce to meat mixture.
- Stir in pasta and ½ cup mozzarella cheese to meat-sauce mixture.
- Transfer pasta mixture to a lightly greased 13” X 9” casserole dish. Top with remaining mozzarella cheese and breadcrumbs.
- Bake at 350F for 20 minutes or until cheese is bubbly.
Recipe adapted from Southern Living.