Tag Archives: recipe

Almost One Pot Lasagna

I have another Pinterest recipe to share ­čÖé At this rate I may be close to making a dent in my goal for the year.


Almost One Pot Lasagna. This recipe is a winner. It’s quick. It’s delicious. And it’s actually pretty healthy. It’s so close to being a one pot dinner, but if you want to get everything going while your noodles are cooking you are going to need 2 pots.

Here’s what you need.



about 6 ounces of lasagna noodles (I used whole grain) broken into thirds

1 large onion, chopped

2 cloves garlic minced

1 1/2 tablespoons extra virgin olive oil

2 (14.5) oz cans Italian diced tomatoes, drained

1/4 cup tomato sauce (I just used that whole baby can. What was I going to do with leftovers?)

1/2 cup skim ricotta cheese

1/2 cup part skim mozzarella cheese

3 tablespoons parmesan cheese


black pepper

salt (or garlic salt)




1. break lasagna noodles into thirds, boil, drain

2. chop onion and mince garlic

3. heat oil in large pot over medium-high heat, add onions garlic and let cook until soft

4. add diced tomatoes, tomato sauce, and seasonings to taste

5. add noodles to pot

6. add ricotta, mozzarella, and parmesan cheeses, let cook until mixture is thick

7. Enjoy!


This recipe was delicious and one I will definitely make again. Here is the original recipe from the website I pinned. I omitted the mushrooms.



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Cresent Roll Sopapilla Cheesecake Semi-failure

I made another Pinterest recipe, Y’all.

This one was a semi-failure. I was cooking at Aaron’s apartment again, and his oven is less than ideal. I blame it for the extra crispy bottom. I also failed to follow the recipe correctly but whatever. It’s only a semi-failure because it still turned out pretty delicious. So delicious, in fact, that Aaron told me to leave it at his apartment when I went back home. Then he called me later in the week to tell me it’s extra delicious served cold.

Let’s get to the recipe. I’ll start out simple and tell you what you are supposed to do, then what I did.



2 cans of Pillsbury Butter Crescent Rolls (or Great Value)

2 packages (8 oz) of cream cheese softened

1 cup sugar

1 tsp vanilla

1/4 cup butter melted

cinnamon & sugar


1. Preheat oven to 350 degrees.

2. Unroll and spread 1 can of crescent rolls on bottom of ungreased pan

3. Mix softened cream cheese, sugar and vanilla together

4. Spread mixture over crescent rolls

5. Unroll and spread the other can of crescent rolls over the top of the mixture

6. Spread butter on top and sprinkle with cinnamon and sugar

7. Bake for 20-30 minutes

Enjoy! Eat hot, room temperature, or cold.

So that seems simple, right? Not for me.

Here’s where I went wrong.


I read somewhere that the best way to prepare the crescent roll dough is to roll it all together into a big ball and then roll it out flat. Easier said than done. Aaron didn’t have a rolling pin, so I used a plastic cup. No matter what I did, the dang dough kept shrinking back up. I wrestled with it forever. I’m pretty sure my frustration with the dough contributed to me messing up the rest of the recipe. I finally got it looking like this.


Then I mixed cream cheese, sugar, and BUTTER together. W-R-O-N-G. It is supposed to be cream cheese, sugar, and VANILLA. I didn’t realize my mistake until after I had already spread the mixture onto the crescent rolls, so vanilla was just omitted from my version. Oops. There was really no turning back, so I just went with it.


There was no way I was going to roll out the crescent rolls into one big piece again, so I just pieced it together on top. I melted some more butter to spread on top (since I already used the butter the recipe called for in the filling) and then sprinkled cinnamon and sugar on top.


Here’s where I’m going to blame Aaron’s oven. The instructions say to bake for 20-30 minutes. I checked on it at about 11 minutes and it was already starting to burn on the edges. I had to let it cook a little longer (20 minutes total) because it wasn’t done in the middle.


Not beautiful…:/ When I took it out of the oven, I immediately transferred it from the pan to a cutting board so the bottom wouldn’t continue to burn.

IMG_0765But when I cut into it, it looked pretty good! You can see the “extra crispy” bottom here. Aaron and I were pleasantly surprised when we dug into it! Very good. The filling tasted like cheesecake even with the extra butter. Ha.

For the record, I would totally make this recipe again. I would obviously follow the directions, use the right ingredients, not use Aaron’s oven…and I would probably buy the “sheets” of cresent rolls that they sell at the grocery store.

Anyway. That’s what happened.┬áHere is the link to the original recipe I pinned if you want to see what it’s really supposed to look like ­čÖé


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Greek Chicken Salad

Alright you guys. I made another attempt to tackle my Pinterest recipes…and this one is delicious.

Here is the recipe I pinned, but honestly I did not follow the directions at all. I really just used the ingredient list. I was supposed to marinate the chicken, but I didn’t because I did not feel like waiting. Here’s how I made it.

Greek Chicken SaladIMG_0319


2 chicken breasts

3 roma tomatoes

1/2 red onion

1 cucumber (used most of it, but not all)

2 garlic cloves minced

1/4 cup of feta

drizzle of extra virgin olive oil

a few squeezes of lemon juice

salt and pepper

Also buy some fancy bread, like Publix Chicago bread. Or Ritz Crackers.

For Tzatziki Sauce


(best picture ever, right?)

1/2 cup plain greek yogurt

1 tsp extra virgin olive oil

squeeze of lemon juice

1 garlic clove minced

2 Tbs chopped cucumber (what’s leftover from the one up there)

1 tsp dill (I use more because I like dill)

salt and pepper

*overwhelming ingredient list tip: the only new ingredients for the tzatziki are greek yogurt and dill. All the other ones are used in the first list of ingredients too.


1. Boil chicken breasts. Shred them with a fork.

2. Chop tomatoes, onion, cucumber, garlic. Add to shredded chicken in a big bowl.

3. Add feta, lemon juice, salt and pepper. Mix in with everything else.

4. In a separate smaller bowl, mix all tzatziki ingredients together.

5. Add spoonfuls of tzatziki to chicken mixture until desired consistency and taste. (I had a lot left over).

6. Eat as a sandwich on some fancy bread or on crackers like a dip. Delish.


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Zuppa Toscana a la Olive Garden

My absolute favorite soup of all time is the Zuppa Toscana from Olive Garden. And guess what? Now I have a recipe that allows me to make it at home. And it tastes exactly the same. This could be very dangerous.

Now just keep in mind that this soup is more of a “taster” than a “looker.” Trust me. It looks the same at the restaurant.


My sister Lindsay is the one who tried this recipe first. Her family loves it, so I figured it was worth trying out. She directed me towards this recipe, but honestly I didn’t follow all the directions or use all of the ingredients. Here is how I made it, using that recipe as a guide.


1 lb of Italian sausage (mine was ground)

2 large russet baking potatoes, cut in half lengthwise, then into 1/4th inch slices

1 large onion, chopped

2 cloves garlic, minced

1 small bunch kale

2 (8 ounce) cans of chicken broth

4 cups water

1 cup half-and-half


1. Brown sausage in soup pot while chopping up with spatula.

2. Add chicken broth and water to pot and stir.

3. Add onions, potatoes, and garlic to pot.

4. Cook on medium heat until potatoes are done.

5. Salt and pepper to taste, and simmer for 10 more minutes.

6. Add kale and half-and-half, and heat through.

7. EAT!


It’s so so good!sig

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Quinoa Salad (Cooking? Haley? What?)

Could it be? After all these months? Haley is cooking? Alert the media! (Or at least the blog world!)

Yes. Believe it. I was chopping and mixing and cooking up a storm.

I’ve been wanting to try this┬árecipe for quinoa salad from this video, and it seemed a good enough occasion while Aaron was here. It was kind of annoying that there was no ingredient list or instructions in the description, so here you go. (The Shaytards eat this all the time and talk about how good it is.)

Here we go.

Quinoa Salad


2 cups quinoa

3 water

2 tomatoes

1/2 yellow onion

1 green pepper

1 jalopeno

1 bunch cilantro

4-5 cloves garlic

1 can corn

1 can black beans

2 lime

olive oil

ground cumin

(makes a lot)


1. Add quinoa and water to pot. Bring to a boil. Simmer until all water is absorbed. (Or you can just follow the package directions and make as little or as much as you want.)

2. Chop tomato, onion, green pepper, jalopeno, cilantro, and garlic. Mix it all in one large bowl with prepared quinoa.

3. Drain corn and rinse black beans. Add to bowl.

4. In a small bowl mix juice of 2 limes, a drizzle of olive oil, and some shakes of cumin. Mix together well and add to vegetable-quinoa mixture.

5. Eat! Hot or cold. With chips, tortillas, or just a spoon.

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Four Ingredient Avocado Chicken Salad

Well June has turned out to be pretty much a no-cooking month for me. Hopefully I get back on track for July! This month has just been full of eating easy things over and over again. Between moving to Pensacola and starting my new job, I just haven’t had much time for trying new recipes!

But I have a new easy one for y’all today! One of my FAVORITES. And it’s the best kind of recipe…an ugly one. Can we all just agree that ugly food usually tastes the best? It’s pretty darn simple too! Only 4 ingredients (and that’s counting salt and pepper as two ingredients).

Let’s get to it!


1 chicken breast (boiled and shredded)

1 avocado (very ripe and soft)

salt (to taste)

pepper (to taste)


1. Boil chicken breast until thoroughly cooked. Shred with two forks while still warm.

2. Add avocado (Check out that mushy-ness. The mushier the better.) Mix thoroughly with the shredded chicken.

3. Season with salt and pepper to taste.

4. Eat with crackers. Or on a sandwich. Or just with a fork. It’s delicious!

Sorry I don’t have a picture of the final product. Or maybe I should say “You’re welcome.” It certainly isn’t the prettiest lunch (imagine chicken salad with a slight green tint – appetizing, right?)

I let my mom taste this after I made it and she liked it! That’s is coming from a woman who said she didn’t even like avocado. I asked her if she knew what was in it and she didn’t know. I tell you it’s amazing how much it tastes almost like regular chicken salad!



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Fruity Salad

Yummy yummy.

That’s my ode to The Wiggles. They love my cooking.

Here’s the amazing salad I took for lunch on my first day of work. I decided I wanted to share the recipe with y’all. I guess it’s not so much a recipe as much as it is a list of ingredients, but hey! It’s still good.

1. Combine all of these ingredients:

handful of spinach leaves (torn)

1/4 cup black beans

~2-3 pieces of deli turkey (torn into pieces)

1 roma tomato

~3 strawberries sliced

1/2 avocado


1 green onion (chopped)

And for the dressing I mixed pineapple juice with a dash of balsamic vinegar.

2. Eat!

So good. You don’t even know.

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