Archive for June, 2014

#50 Heart Healthy Yogurt Parfait




5.3 oz Chobani yogurt- I used Vanilla instead of plain – up to you.
1/3 cup old fashioned oats, uncooked
2 Tablespoons milk
frozen mixed fruit and berries

pint mason jar




In a bowl combine yogurt, oats, and milk. Stir to combine then layer half in a wide-mouth mason jar or container.


Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days. Enjoy cold.



I didn’t particularly care for this. I’m not sure that I really like Greek yogurt I guess. It tastes too sour for me and not at all smooth and creamy. Add to that the oats it just had an unpleasant texture.

If you like Greek yogurt I’d say give this a try though.


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#49 Spinach Lasagna Rolls


  • 12 lasagna noodles
  • 2 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 eggs
  • 10 oz. frozen spinach, thawed, squeezed dry
  • marinara or spaghetti sauce



Cook Lasagna noodles. Combine cheeses, eggs and spinach


Lay out lasagna noodle, cover with thin coat of spinach/cheese mixture


Roll up from end to end


Place in 9×13 glass dish- continue until full.


Cover with sauce, I used MIDs spaghetti sauce.


Bake uncover 375 degrees 20-25 minutes


I loved this! Dan really liked it too but thought there was too much spinach. I was impressed with how easy it actually was. Will make again.



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#48 Spaghetti Stuffed Garlic Bread



  • 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
  • 6 oz spaghetti, cooked
  • 1 1/2 cup spaghetti sauce (use meatless for vegetarian)
  • 8 oz mozzarella cheese, cut into 1/2 –inch cubes
  • 1 egg white
  • Parmesan cheese



Roll out dough to roughly the size and shape of a cookie sheet.


Make spaghetti as directed and mix with spaghetti sauce




Put the spaghetti, chunks of cheese in the middle of dough- cut edges of dough every 1 1/2 inches



braid dough as so:DSCF0211

wash with egg white and sprinkle with Parmesan cheese. Bake 350 degrees for about 40 minutes until golden brown



This was good but we both agreed that it just wasn’t good enough to be worth the time it took to make. We’d rather just make the spaghetti and eat with frozen bread sticks. However, if you want to make something unique and impressive for a dinner party or guests than this is a good option.

The original recipe can be found here.


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#47 Crock Pot Tater Tot Chicken Meal



32 oz frozen tater tots

package boneless skinless chicken breast cubed

2 cups shredded cheddar cheese

3/4 cup milk


Spray crock pot- add half tater tots and 1/3 of the cheese


add chicken and 1/3 of the cheese


add the rest of the tater tots, cheese and the milk

DSCF0222Cook on low 4 hours until chicken is cooked through


We both loved this and will be making it again!

The original recipe can be found here.




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#46 Italian Love Cake


  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.9 oz.) package instant chocolate pudding mix
  • 1 3/4 cup cold milk
  • 8 oz. Cool Whip
In a large bowl, mix together your cake mix according to the directions on the box pour into greased 9×13 pan

DSCF0200using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

DSCF0201Bake the cake at 350* for 1 hour. The cheese mixture will drop below the cake during cooking (I’m not kidding) Remove from the oven and allow to cool completely before frosting.

DSCF0204Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving.


Dan and I both thought that this had all the makings of something delicious but were both disappointed. He thought it was bland and the cheese part added nothing worthwhile. I agreed and even felt like the whole thing was just too moist and mushy. The topping was great though. I think maybe just a cake with that topping might be a good idea.

The original recipe can be found here.



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#45 Pizza Sandwhiches



  • Buns
  • Pizza Sauce
  • Mozzarella cheese
  • pepperoni
  • * Use whatever topping you like


Spread pizza sauce on bun

DSCF0186Add mozzarella cheese (sliced would be easier but I had shredded in my refrigerator already) and pepperoni- you can add whatever topping you like.


Wrap sandwich in aluminium foil.

DSCF0189Bake 300 degrees for 20 minutes.


This was a nice weekend lunch. I made this one up myself with what we had in the kitchen. We both really liked it. I’ll have to keep this one in mind.




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#44 Crockpot Chicken and Stuffing


• 4 thawed chicken breasts
• 6oz. package of Stove Top stuffing mix
• 1/2 cup sour cream

• 1 can of cream of chicken soup

  • 1/4 cup water



Put chicken in bottom of crockpot


Cover with stuffing



Mix the sour cream, water and soup


Pour over stuffing


Cook on LOW for 4 hours


I was sure that the stuffing wasn’t going to cook. I was expecting it to be crunchy but I was pleasantly surprised that it cook perfectly and was nice moist. We both really loved the combination of the chicken and stuffing. It was so fast and easy, definitely will make again.

The original recipe can be found here.



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