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blog-chix lasagnaI am a big fan of Italian food. I think I could eat it every day of the week and never get sick of it. I found this recipe the other day on Pinterest and am really glad I did. I also was led to a great blog, and I definitely think that I’ll be visiting it frequently. Follow this link for the picture and original recipe, which can also be found below.



You will need:

lasagna noodles

1/2 c. butter

1 onion, minced

2 cloves garlic, minced

1/2 c. flour

1/2 tsp. salt

ground black pepper, to taste

2 c. chicken broth

2 c. nonfat milk  

4 c. mozzarella cheese, divided  

1 c. shredded or grated Parmesan cheese, divided

1 tsp. basil

1 tsp. oregano

1 c. part-skim ricotta cheese

1 1/2 c. cooked and shredded chicken

1 small box frozen spinach, thawed and drained; liquid squeezed out

1 small box frozen butternut squash puree, thawed


Melt butter in a large saucepot.  Add onions and garlic and cook over medium heat until translucent.  Add flour, salt, and pepper.  Cook flour mixture 1-2 minutes.  Add chicken broth and milk.  Bring to a boil; cook and stir 1 minute.  Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese.  Stir in dried spices.

Lightly spray a 9×13″ baking dish with nonstick cooking spray.  Ladle some cheese sauce onto the bottom to thinly cover.  Add a layer of lasagna noodles.  Layer with more cheese sauce, the chicken, and the ricotta cheese.  Add another layer of pasta.  Top with cheese sauce, spinach, and 1 c. mozzarella cheese.  Add another layer of pasta.  Top with cheese sauce.  Using a spoon, spread the butternut squash puree over the cheese sauce.  Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese.  Add final layer of lasagna.  Top with remaining cheese sauce and sprinkle with Parmesan cheese.

Cover with foil and bake at 350 degrees for 20 minutes.  Remove foil and continue to cook until bubbly.  If cheese doesn’t brown on top, turn on the broiler for the last couple minutes.  Allow lasagna to sit about 15 minutes before serving for easier slicing.

blog-chili mac


There’s nothing I love more than a good hot dish. This may be the Norwegian in me, but I love almost any casserole, hot dish, or anything with mayonaise! This is why it’s necessary that I do my Jillian Michaels work out every day–so I can keep up with my less-than-healthy eating habits.

I found a new casserole on Pinterest last week and I tried it out tonight. It turned out great and I think it’s easy to say we’ll be making it again! This is chili mac (recipe and picture can be found here, or check it out below).

You will need:
½ lb ground sirloin
1 shallot, small diced
1 cloves garlic, minced
8 oz  petite diced tomatoes, slightly drained
3 T tomato paste
7 oz kidney beans, drained & rinsed
2 c low-sodium beef broth
1 ½ t chili powder
1 t cumin
½ t paprika
½ t dried cilantro
1 /4 t salt
¼  t dried oregano
1 c elbow macaroni
1 c shredded cheddar cheese
2 T King Arthur Vermont Cheese Powder
Toppings: shredded cheese, cilantro
Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.
Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.


blog-veg pizza


I went to a party a couple of weeks ago and the hostess made a really good vegetable pizza. It didn’t last too long because everybody loved it! I asked her for the recipe and she sent me over to a Pinterest board that she had made that’s full of great recipes just like this one! The original picture and recipe can be found right here, otherwise you can check it out below:

You will need–

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot



1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15  x 10 x 1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.


blog-beef enchilada


This year for Christmas, we have decided to change things up and instead of having a traditional Christmas dinner we are having appetizers. That way, we can snack while playing games, open gifts and enjoying great conversation!

I got this recipe and photo from a blog I was led to from Pinterest. The recipe is for cheesy beef enchilada dip  which would go perfectly with tortilla chips! Follow the link for the recipe, or check it out below.


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 1/2 cups enchilada sauce
  • 1 cup roasted corn kernels
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Tortilla chips, for serving


  • Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  • Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.
  • Divide the filling evenly into the ramekins and top with remaining cheeses.
  • Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.



blog-cinnemon cookie bars


I’m such a sucker for anything with cinnamon and icing. I can’t walk past the “Cinnabon” in the mall without instantly drooling.

I found this recipe on Pinterest and thought it looked great. I tried it out last weekend and it was a huge success! They were gone within a few days but I’m just glad that everybody liked them as much as I did. The picture and recipe is taken from this blog right here. Check it out or look below for the recipe.
1 box yellow cake mix (butter pecan would also be delicious I’m sure)
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

2 tablespoons milk
2 cups powdered sugar

Mix all ingredients and pour into a greased 9″x13″ baking dish. Bake at 350degrees for 25 minutes.
When perfectly baked remove from the oven and pour icing over the top.

Welcome to my blog! I created this blog a few years ago and still enjoy it just as much now as I did then. Here you will find random chatter of all things related to my life. Have an opinion to share? Let me know if the comments!



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