My Love Hate Relationship with my French Door Refrigerator

So I’ve been thinking about writing this post for awhile now… about 4 months to be exact. Or about the same amount of time we’ve been in our new house. You see, that’s when we purchased our new French Door Refrigerator, and ever since it’s been a love-hate relationship….

french door refrigerator love hate relationshipNow some of you might LOVE your French Door Fridge, but I’m here to say I’m not 100% sold yet. And if you’re in the market for a new fridge, I’m explain to you why I’m just not a huge fan {just} yet. 

french door fridgeThe first con? The door shelves. I was used to a side-by-side refrigerator where my door shelves went from top to bottom with tons of storage. It’s where I kept all of our condiments (and I’m kind of a hoarder in that category). 

In the French door refrigerator I have very limited door shelf space, mostly because of the ice maker on one side which leaves me with some very shallow bins that can barely hold anything.

french door refrigerator debateAlso with my old side-by-side refrigerator I felt like I could better organize my foods (a shelf for drinks, a shelf for leftovers, a shelf for dairy products like eggs and yogurts, etc). Having really wide shelves throws me off I guess? The commercials always advertise that you can fit wide party platters in this fridge… uh, I have like one party a year at my house so that feature isn’t that huge for me. 

french door fridge debateThings I do love about this fridge? The fruits and veggie drawers keep my foods fresher longer than my old fridge. Although I would have preferred deeper drawers (you can see extra produce scattered throughout my fridge that wouldn’t fit). 

veggie and fruit drawerAnd meat/cheese drawer is awesome with the moveable divider. And see how bright those LED lights are? LOVE. Oh, and there’s a door alarm in case my hubby accidentally leaves the door propped open (which happens more often than you think). Yeah, those little details do keep me happy.

french door freezer debateOK, now onto the freezer… urgh. Again I’m used to about 7 different shelves in my old freezer compared to about 4 big bins in this one. It’s hard to see what you need in a pinch. Before I could neatly stack my Weight Watchers dinners

french door fridge freezer debateI’ve tried separating it into 4 categories: frozen meats, frozen veggies, misc frozen foods, and an entire huge bin for desserts including enough Girl Scout cookies to last us until 2017.

french door fridge freezer

french door fridge

So, what do you think? 
Am I being too picky? 
Do you love your French door refrigerator or your side-by-side fridge?

french door refrigerator love hate relationship

What’s for Dinner: Mexican Taco Pasta Shells

I was going to finish my chevron toy box last night that I’ve been working on for a couple of days but it was 100 degrees outside. Yeah, not gonna happen. So, guess I had to cook a yummy meal for my hubby since he was actually home for dinner!

Ok, one of his favorites: Mexican Taco Pasta Shells. I first stumbled upon a similar recipe from one of my mom’s cookbooks back in the day (Great American Favorite Brand Name Cookbook). Doesn’t it look yummy? Here’s how I created my version…

Ingredients:

  • 1 1/4 pounds of ground beef
  • 1 package Philadelphia Cream cheese
  • 1 tablespoon chili powder
  • 1 box jumbo pasta shells, cooked & drained
  • 1 cup taco sauce
  • 2 cups taco blend shredded cheese
  • 1 cup crushed tortilla chips
  • 1 cup sour cream
  • 1/2 cup salsa
  • 1/2 cup sliced black olives (optional)

Directions:

  • Preheat oven to 350 degrees and lightly butter 13×9 inch pan
  • Cook beef in large skillet until brown. Reduce heat to medium and add cream cheese, black olives and chili powder. Simmer for 5 minutes.
  • Fill cooked pasta shells with mixture and arrange in the pan. Pour taco sauce over each shell.
  • Cover with foil and bake for 15 minutes.
  • Uncover. Top with shredded cheese and chips.
  • Bake another 15 minutes uncovered or until bubbly.
  • Garnish with sour cream and salsa.
Here’s some photos to guide you through the recipe!
That’s about it!
Very easy to make with only 25 minutes prep time.
Hope you enjoy!
detail-taco-pasta-shell