It’s fall and around these parts fall means open windows, cozy clothes, and comfort food in my crockpot. It is no secret that I love my crockpot and I can assure you that my crockpot will be getting a lot of use in the coming months. This recipe is super easy to throw together and it is really yummy!
- 1 bag frozen tortellini
- 1 bag baby spinach
- 1 block cream cheese
- 1 box chicken broth
- 2 cans diced tomatoes
This is the tricky part… throw everything in the crockpot and cook it on low for 5-6 hours. You could easily throw this all together in the morning before you head to work and you’ll have a delicious, hot meal to come home to.
If you give this a try be sure to let me know how you liked it!
I try pretty consistently eat healthy meals but it is hard to give up some of my favorite dishes like pasta dishes because those are amazing and delicious and who wants to give up delicious and amazing? No one. That’s who. Which is how I came up with this recipe for zucchini lasagna. That and I had a ton of zucchini and needed something to do with it and happened to have all the ingredients for lasagna and viola! zucchini lasagna.
- Pasta sauce
- Ricotta Cheese
- Spices – oregano, parsley, and basil
- Shredded cheese for topping
- Preheat oven to 350 degrees
- Thinly slice the zucchini
- Mix ricotta cheese and spices in a bowl
- Layer ingredients in a baking dish – zucchini, ricotta mixture, pasta sauce
- Top with cheese and bake for 30 minutes
So…it doesn’t photograph well but it tastes delicious! It was a super simple meal to make and it was a big hit around the house. If you give this a try be sure to let me know because I would love to know how you liked it!
If you’re looking for a refreshing side dish that is quick and easy to throw together this is your dish. Couscous is really easy to make and you can pretty much prep this entire thing in like 15 minutes. In my opinion, it goes really well with a light chicken dish.
- Couscous, original plain
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 large tomatoes, chopped
- 1 medium zucchini, halved and thinly sliced
- 1/2 cup fresh basil, chopped
- 1/3 cup green onions, sliced
- 3/4 cup crumbled feta cheese
- Prepare couscous according to package, except omit butter/olive oil and add black pepper with water.
- In large bowl, combined prepared couscous, lemon juice, and olive oil.
- Add tomatoes, zucchini, basil, and green onions.
- Chill for 4 hours (or overnight).
- Stir in cheese just before serving. Serve over lettuce if desired.
Eat and enjoy!
This is a quick and easy meal that’s actually relatively healthy which makes it a win-win for me. I try to make mostly healthy meals, but I also don’t have a lot of time in the evening to make elaborate dinners. This definitely makes for a good weeknight meal, especially if you’ve recently had spaghetti and already have some noodles made. That is exactly what I did because I made way too many noodles one night for dinner and not enough sauce so I needed something to do with those extra noodles so they wouldn’t go to waste.
- Spaghetti noodles
- Olive oil
- 1/2 yellow onion, chopped
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- Salt and pepper to taste
- 1 cup arugula
- 1/2 cup parmigiano-reggiano cheese
- Boil spaghetti noodles according to the directions (or use your leftovers)
- In a skillet, heat olive oil and salute onions
- Add peppers and season with salt and pepper
- Cook until tender for about 4-5 minutes
- (since I used leftover noodles I added them to the skillet at this point to heat them up)
- Add arugula to skillet and let wilt
- Top with cheese
Serve and enjoy!
It’s been a while since I’ve posted a recipe around here that I felt like I was more than overdue for that. Some weekends, when I find myself with a lot of extra time (ha!), I like to prepare some crockpot freezer meals to make my life during the week that much easier. I did that a few weeks ago and am finally getting around to talking about it. It should come as no surprise that I love my crockpot but if it does know this – I love it. So, so much. It makes my life so much easier and for a busy working mom that is important!
Thanks to a few quick internet searches for crockpot recipes I was able to turn this…
in to this…
In just about an hour and for not a lot of money! It’s the best.
Since none of these recipes are my own, except the work – that was all me, I’m not going to take credit for them and I’ll just list the recipes I found linked back to the blogs I found them on.
Scalloped Potatoes and Ham from Six Cents.
Super easy to throw together that I could probably do it in the morning. Although haha… probably not because I don’t have time for that.
Slow Cooker Pineapple Pork Tenderloin from Jackie Damp Fitness.
This looks amazing and I’m excited to try it. It’s also a 21 Day Fix meal for those of you looking for something healthy.
Slow Cooker Beef Roast and Carrots from New Leaf Wellness.
Another healthy meal. I’m all about eating good food that is good for you.
The Best Crockpot BBQ Chicken from Family Fresh Meals.
Another easy to throw together meal that I could probably do in the morning but would never leave myself enough time for. Freezer meals for the win!
If you end up making any of these or if you have some favorite crockpot meals to share I’d love to hear about them!
It’s been a while since I’ve had a recipe to share around here. It isn’t that I haven’t been cooking, but I tend to get in to habits of cooking the same stuff over and over again because I know those recipes, I know they are good, and I know they go over well. I go through spurts of trying out new things especially when I’m bored of eating the same old stuff over and over again.
Recently I was in the mood for tacos… but not tacos. Not enchiladas. Not the same. Something different. And then I thought – taco lasagna. That is what I want. It’s going to give me the taco flavor I want without all the hassle of tacos. Because sometimes I’m also lazy when it comes to eating and I don’t want to put much work in to my food.
I did some google searches to see if anything along the lines of what I was looking for came up, but I didn’t find anything I really wanted so I made up my own recipe because it really isn’t that hard in this case.
Basic taco ingredients. Except also some lasagna ingredients. Because, duh.
What you’ll need…
- 1lb of meat
- Shredded cheese
- Ricoctta cheese (+ 1 egg)
- Taco seasoning
- Green chilies
- Lasagna noodles
Notes: I used ground beef because I had it on hand, but I typically prefer ground chicken. It’s healthier and I think it tastes better. You can use whatever you prefer. Also, I couldn’t find the no bake lasagna noodles so I had to cook them before using them which was kind of annoying to me so if you’re not in the mood to wait for a big pot of water to boil and then wait for the noodles to cook I suggest getting the no bake kind.
- Cook lasagna noodles according to the package
- Saute onions and green chilies in a pan until translucent
- Cook meat until done and then season with taco season according to the package directions
- Mix ricotta cheese and 1 egg
- Layer your ingredients in to lasagna
- Bake at 350 for approximately 20 minutes (until cheese is melty and everything is all melted together)
Once all your “layers” are done you will start constructing your taco lasagna like you would regular lasagna. Layer of noodles, layer of ricotta mixture, layer of meat, layer of salsa + cheese… and repeat until you’re done with your ingredients and top the lasagna with shredded cheese and some salsa.
Variations. You could add some refried or black beans to your meat mixture and that would give it a good taste. I actually wish I had done that and thought I had beans in the pantry but was sadly mistaken when I went to make this and realized there were no beans. You could also use some queso cheese inside the lasagna instead of shredded cheese if you wanted. The possibilities are endless and all delicious!
If you end up trying this out please let me know what kind of variations you used (if any!) and how you enjoyed it.
I love Mexican food, but we try to eat a little bit of a healthier diet around here so we don’t make a lot of tacos. Sometimes though, I’ll make taco meat to make taco salads. I had recently made some taco meat (using ground chicken instead of beef) for taco salads and had some leftovers but didn’t really want to have another salad. I wanted something different. And then I remembered the versatility of the spaghetti squash and thought this would make a delicious, and healthy, combination. I was correct!
It was also very easy since I had leftover taco meat and didn’t have to cook it from scratch. Two points for ease! I kind of just threw this together so I don’t have any real measurements for the ingredients so these are all “guesstimates” and feel free to adjust them as you need to in order to feed just yourself or your whole family.
- 1-2 large spaghetti squash (each squash will feed 2 people)
- 1lb. taco meat
- 1 pepper, diced (red, green, orange, yellow, whatever floats your boat)
- 1 red onion, diced
- 1 can black beans (drained and rinsed)
- 1 small can corn (drained)
- salsa (to taste)
- green onion (to taste)
- cilantro (to taste)
- shredded cheese (to taste)
- Preheat oven to 400
- Wash your spaghetti squash and cut off the top and then cut squash in half lengthwise
- Cook spaghetti squash for 30-45 minutes, depending on size. The larger the squash the longer it will cook.
- While the squash is cooking prepare your taco meat
- Heat oil in skillet and saute onions and peppers
- Add beans and corn to skillet
- When squash is done remove from oven and shred about 3/4 of the squash
Shred the squash
- Mix the taco meat, peppers and onions, and corn and beans with the shredded squash
- Fill squash “bowl” with mix
- Top the mixture with green onions, cilantro, and cheese
All ready to go in the broiler
- Place in broiler for about 5 minutes to brown cheese
Spaghetti Squash Burrito Bowl
Do you have any other good variations for spaghetti squash? I really love it and am always looking for a new way to enjoy it. If you try this let me know how you like it!