Recent Posts

Chocolate Chip Whoopie Pies with a Whipped Chocolate Filling
February 3, 2023

Chocolate Chip Whoopie Pies with a Whipped Chocolate Filling

What’s better than a chocolate chip cookie? Two chocolate chip cookies with a chocolate filling in the middle. These cookies are seriously to die for!  Ingredients: Cookies- 2 ¼ cups all purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup butter softened …

Desserts
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by Ashley
<strong>Baked Penne with Roasted Vegetables</strong>
January 29, 2023

Baked Penne with Roasted Vegetables

This dish was jam packed with vegetables so much so, that it barely fit in a 9×13 dish.  This was a healthy dinner the kids and I enjoyed.  The hand grated cheese took a little effort, but it was so worth it. Ingredients: 2 zucchini …

Entrees
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by Ashley
<strong>Squash and Spinach Lasagna</strong>
January 25, 2023

Squash and Spinach Lasagna

Anyone who knows me knows how much I love vegetables.  This lasagna is packed with vegetables and made with a milk based béchamel sauce instead of a heavy cream/butter type sauce. I topped my lasagna with pesto, but it tastes great as is too.

Ingredients:

½ butternut squash sliced in 1/3 inch thick half moons

4 cups baby spinach

¼ cup basil

¼ cup parsley

5-6 no boil lasagna noodles

3 cloves garlic chopped

1 onion diced

4 cups low fat milk

¼ cup cornstarch

2 cups part skim mozzarella

1 cup shredded parmesan

Directions:

  1. Preheat the oven to 400 degrees.  Spray a large baking sheet with olive oil spray. Spread squash out on the baking sheet in a single layer.  Spray with olive oil spray.  Sprinkle with salt.  Roast for 20 minutes.
  2. Add onion and garlic to a nonstick pan and spray with olive oil spray.  Cook on medium low heat for 10 minutes stirring often.
  3. Add spinach, parsley, and basil to a food processor to chop.
  4. Stir ½ cup milk and cornstarch in a bowl until smooth.  Heat the remaining 3 ½ cups milk in a large saucepan until bubbling.  (Note this mixture expands as it heats!)
  5. Stir in the cornstarch mixture and bring to a boil.
  6. Simmer for 5 minutes to allow it to thicken. Stir in the onion and spinach mixture.  Cook until spinach wilts. Remove from the heat.
  7. Spread a layer of sauce in the base of a 8×8 pan.
  8. Cut noodles to cover the base of the pan.  Arrange a layer of squash on top of the noodles.
  9. Top with 1/3 of the mozzarella cheese.
  10. Spoon 1 cup spinach mixture over the cheese.
  11. Repeat with another layer of noodles, squash, mozzarella, and sauce.
  12. Top with remaining noodles and sauce. Sprinkle ½ of the remaining mozzarella and parmesan on top.
  13. Cover with aluminum foil.
  14. Bake for 30 minutes.  (If baking after refrigerating bake for 40-45 minutes)
  15. Remove aluminum foil and add the remaining mozzarella and parmesan cheese.
  16. Bake for 15 more minutes.
  17. Broil on high for 2-3 minutes.
  18. Let sit for 5 minutes before slicing.
  19. Enjoy!
Entrees
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by Ashley
<strong>Meatball Lasagna</strong>
January 25, 2023

Meatball Lasagna

My kids love lasagna and they love meatballs so this is the perfect and simple lasagna for them. Ingredients: 12 frozen meatballs cooked for 30 seconds to soften 5 or 6 no boil lasagna noodles 1 jar marinara sauce 16 ounces part skim ricotta cheese …

Entrees
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by Ashley
<strong>Greek Wraps</strong>
January 23, 2023

Greek Wraps

I love exploring different flavor profiles each week.  These wraps were delicious, healthy, and something new. I used ground turkey, but you can use chicken, pork, lamb, etc… You can also serve these on tortillas or pitas. Ingredients: Meat- 1 pound ground meat 2 teaspoons …

Entrees
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by Ashley
<strong>Spicy Thai Wraps with Carrot Relish</strong>
January 22, 2023

Spicy Thai Wraps with Carrot Relish

These wraps are very versatile! You can use ground chicken, pork, or turkey and serve these as lettuce wraps or on tortillas and customize the spice level to your liking.

Ingredients:

Filling-

1 pound ground chicken

¼ to ½ teaspoon crushed red pepper flakes

½ teaspoon salt

4 cloves garlic minced

1 tablespoon ginger

1 shallot minced

2 tablespoons hoisin sauce

2 tablespoons honey

2 tablespoons soy sauce

Optional-

Whole wheat tortillas

Bibb lettuce or other lettuce

Roasted peanuts

Siracha or hot honey

Mint leaves

Cilantro leaves

Carrot Relish-

2 tablespoons soy sauce

1 teaspoon fresh ginger

1 teaspoon honey

2-3 medium carrots shredded

1 bunch scallions diced

Juice of 1 lime

Directions:

  1. Prepare the relish by adding everything to a medium bowl.  Mix well to combine.  Then refrigerate until ready to serve.
  2. Heat a medium skillet over medium and add the ground meat.  Break up and brown lightly. 
  3. Stir in the red pepper flakes, salt, garlic, ginger, and shallots.  Cook for another minute.
  4. Add the hoisin, soy sauce, and honey and mix in while it cooks for 2-3 more minutes.
  5. Remove meat from heat.
  6. Serve on a lettuce wrap or tortilla with lettuce, carrot relish, scallions, mint, cilantro, and siracha or hot honey.
  7. Enjoy!
Entrees
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by Ashley
<strong>Vegetarian Tortilla Casserole</strong>
January 21, 2023

Vegetarian Tortilla Casserole

I was a little unsure about this recipe, but OMG it was so good.  I will definitely be making this again. If you don’t like spice you could omit the poblano and stick with mozzarella instead of using pepper jack cheese. Ingredients: 2 medium squash …

Entrees
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by Ashley
<strong>Egg White Frittata with Arugula, Tomatoes, and Goat Cheese</strong>
January 21, 2023

Egg White Frittata with Arugula, Tomatoes, and Goat Cheese

Breakfast for dinner is one of my favorite meals and this dish is a winner for sure! This is a healthy and satisfying meal full of veggies with pops of flavor from goat cheese and a balsamic glaze. Ingredients: 8 cups egg whites 2 teaspoons …

Breakfast, Entrees
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by Ashley
<strong>Stuffed Mushrooms with Poblano, Onion, and Bell Pepper</strong>
January 16, 2023

Stuffed Mushrooms with Poblano, Onion, and Bell Pepper

OMG! I was a little unsure reading the recipe and thought these might be a little dry, but I was so wrong. These stuffed peppers are incredible!!

Ingredients:

4-5 large portobello caps with stems and gills removed

1 poblano pepper seeds and gills removed and diced

1 bell pepper diced

1 sweet onion sliced

3 garlic cloves minced

½ cup wheat germ

1 cup shredded mozzarella

4-5 slices white cheddar cheese

1 tablespoon garlic infused olive oil

Directions:

  1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray with nonstick spray.
  2. Add poblano, bell pepper, onion, and garlic to a nonstick pan and cook on medium heat for 10 minutes with ¼ cup wheat germ stirring often.
  3. Add 1 tablespoon olive oil and cook for 3-4 more minutes.
  4. Divide mozzarella among the portobellos.
  5. Top with pepper and onion mixture and 1 slice of cheese.
  6. Bake 17-20 minutes.
  7. Enjoy!
Entrees
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by Ashley
<strong>Maple Apple Cake</strong>
January 15, 2023

Maple Apple Cake

Somehow, I bought too many apples and needed to use them up, so I searched through recipes until I stumbled on the recipe for this cake and I just had to try it.  Ingredients: Cake- 8 ounces unsalted butter at room temperature 1 cup granulated …

Desserts
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by Ashley