Archive for April, 2012

I’m a creature of habit. So it should come as no surprise that I have the same thing for breakfast every day – what I call a pretend omelet (basically an open faced omelet b/c I don’t have the patience to master the omelet flip). This typically keeps me full until lunch, but every once in awhile, I find myself starving by 11 and ready to eat anything that doesn’t move by the time I leave for lunch at noon. This was one of those days.

Crock_Pot_Italian_Turkey_Meatballs(pinned here)


(missing a bite b/c I was staaaarrrrrving)


These. Are. Amazing. I actually have the husband to thank for these. The man loves him some chick food, but every once in awhile he’ll throw me a curve ball and request something manly – like meatball subs.


I used Parmesan instead of Reggiano Parmigiano and skipped the parsley. And instead of serving these with pasta, I made them into subs. (Obviously.) It’s super easy – spread some sauce on the bottom of your roll, place your meatballs on the sauced side, cover the meatballs with some more sauce, place a slice of Provolone on the top of your roll and broil for a few minutes (just watch it closely – it can go from not quite ready to charred in a hurry).

Original recipe from Skinnytaste.


When the picky eater husband asks what’s for dinner, I normally avoid a direct answer until I’m too deep into cooking to turn back. But when he asked while I was prepping this, I straight up answered. He seemed a little surprised until I reminded him that I’d made this a couple times before and he liked it.

Spinach _Tomato_Tortellini(pinned here)



Nailed it. This is one of my favorite meals – it’s quick, it’s easy, it’s delicious both when you make it and as leftovers, and the husband doesn’t make a face when I tell him what’s for dinner.


I’ve never used heavy cream due to the fact that I’d rather not have a heart attack at 28. Instead, I’ve used 1% milk for both 3/4 cups, and I’ve substituted evaporated milk for one of the 3/4 cups. Honestly, I couldn’t tell a difference. And since I’d rather not have leftover evaporated milk sitting in the fridge begging to be used, I’m sticking with 1% milk all the way. I also add grilled chicken, more spinach than it calls for (I promise that’s not olives in the photo), and top it with Parmesan rather than mix it in. (My cheese mixing skills are lacking and it always winds up clumpy.)

Original recipe from AllRecipes.


Once upon a time, I had a cookbook that contained the most delectable chocolate chunk peanut butter pie recipe in the world (the world – bonus points if you remember the Snickers commercial). Then an EF5 tornado came through and I no longer had said cookbook. Or said recipe. I spent more time than I probably should have trying to find this recipe again and kept coming up empty. Until New Year’s when my sister served this:

Peanut_Butter_Pie(found here)

While this wasn’t exactly the same as my original recipe, it was pretty darn close. So I made some alterations to make it more like my original (mostly because I’m lazy and the topping on this one seemed like a lot of work).



I could eat this entire pie in one sitting. And while the above photo looks like that’s exactly what I did, I actually managed to show some restraint. But I will always eat the last piece straight out of the pan. Always.


Instead of the whole complex topping thing, I added chocolate chips to the peanut butter mixture and used all the Cool Whip in the filling. I also used 1/3 less fat cream cheese and Cool Whip Lite so I could pretend like this was health food. (There’s protein in peanut butter, people.)

Original recipe from Smucker’s.

You thought I was going to leave you hanging for another week, didn’t you? Well, I almost did. But you’ll have to forgive me. You see, I’ve been dying all week. (I may or may not have a tendency to get overdramatic when I’m sick.)

I haven’t been sick in 3 years, people. Three. Years. Not so much as a cold. Yet somehow a fever found its way into my system on Sunday night. Which was promptly followed by several days of feeling like death on a cracker. But I appear to be on the mend now. At least I hope so. I can’t take much more of this. And neither can my husband.

Moving on to the reason we’re all here – food. (I’d share a picture of my own, but remember that whole me dying all week thing?)

Chicken & Broccoli Noodle Casserole(pinned here)


Nailed it. I was actually kind of surprised I liked this as much as I did. I know – that really says a lot for it. The hubs was a fan, too, as evidenced by his going back for seconds and eating leftovers without me forcing them on him. Holla.


Out of sheer laziness, I added the broccoli to the pot of pasta and cooked it that way. Then when making the sauce, I started by browning garlic in olive oil. I also used onion instead of shallot since that’s what I had. Annnnd I’m 99.73% sure I had a much higher chicken to noodle ratio than the original. It wasn’t necessarily intentional.  Skipping the breadcrumb topping, however, was intentional.

Original recipe from Skinnytaste.