The problem with summer- I mean, besides the 3 year old creating giant mud puddles in the backyard and then rolling around in them in the 5 minutes it takes me to do dishes – is that my kids start asking for lunch at 9:30.
Which is usually about an hour after they eat breakfast.
The amount of food we’re currently going through is blowing my mind. I’ve been to the grocery store 5 times in the last week.
So I’ve been trying to come up with easy lunch options that don’t include an entire loaf of bread and half a jar of peanut butter.
They love canned pasta. You know, ravioli, spaghetti-os, macaroni and beef, stuff like that. Who can blame them? I’d eat that stuff if I could.
But c’mon, I have 3 boys. If I split a can of spaghetti-os between the 3 of them, they’d laugh at me and ask where the rest is.
I’ve made these Homemade Spaghetti-Os twice now and both times, we’ve got two lunches out of each batch. Major win! And they love them. I put meatballs in it the first time (just frozen turkey meatballs that I baked and then added at the end) so you can add them if you want or skip them if you’re a Spaghetti-Os purist.
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- 29 ounce can tomato sauce
- 3 cups water
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 8 ounces small pasta
Bring tomato sauce, water, and milk to boil in a large stock pot. Add cheese and garlic powder; lower to a simmer and stir until the cheese has melted.
Pour in the pasta; cook for 20 minutes on a low simmer. Stir occasionally to make sure the pasta isn't sticking.