Lasagna Soup

Mom: What did you make for dinner tonight?

Me: Lasagna soup

Mom: Ewww.  That sounds terrible and soggy.

So maybe I’m crazy and I’m the only one who thinks lasagna soup sounds delicious?  Guess what?  It was delicious!! It had all the flavors of a lasagna but the lightness of a soup.  I loved this recipe.  All you lasagna soup doubters out there, should try this recipe.  So yummy!


Ingredients for the soup: 

  • 2 teaspoons olive oil
  • 1 pound lean ground beef
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 2  tablespoons tomato paste
  • 1 28 ounce can fire roasted diced tomatoes
  • 5 cups chicken stock
  • 8 ounces egg noodles
  • 2 tablespoons  finely chopped fresh basil leaves
  • Salt and  black pepper, to taste
  • Shredded mozzarella cheese

Ingredients for the cheese: 

  • 8 ounces reduced fat ricotta cheese
  • 1/2  cup  grated Parmesan cheese
  • 1/4  teaspoon  salt
  • 1/8 teaspoon pepper


1.  Heat olive oil in a large pot over medium heat.  Add onions and garlic until golden yellow.   Add ground beef, breaking up into and cook until browned. Drain any excess fat.

2.  Add oregano and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes/

3. Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

4.  In separate pot cook egg noodles. Be sure not to over cook as they will end up being soggy in the soup.

5. While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta cheese, parmesan cheese, salt, and pepper.

6. Right before serving, stir in the basil in to the soup and season to taste with salt and freshly ground black pepper.

7.  To serve, in a bowl place egg noodles toped with soup.  Add a large dollop of the cheesy goodness.  Sprinkle  some mozzarella on top and ladle the hot soup  over the cheese.



Modified from A Farmgirls Dabble


Lemon and Thyme Chicken

Here’s a quick and tasty baked chicken recipe I made one night this week.  Turned out to be so easy and so full of flavor.  We really enjoyed it with a side of roasted potatoes and vegetables.




  • 1-2 tbsp olive oil
  • 5-6 cloves of garlic, minced
  • 1/3 cup of chicken broth
  • 1 tsp lemon pepper
  • Juice from 1 lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp fresh thyme leaves
  • 3 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 lemon cut into 4 wedges


1.  Preheat the oven to 400 degrees. Grease a baking dish with cooking spray.

2.  Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, until garlic is a golden yellow color.

3. Add the chicken broth, lemon juice, lemon pepper, oregano, and thyme to the pan. Pour the mixture into the baking dish.

4. Season both sides of the chicken breasts with salt, freshly cracked pepper, and lemon pepper to taste. Place the chicken in the baking dish along with the lemon wedges.

5.  Place into the oven and bake, basting occasionally with the garlic lemon sauce, for 30-40 minutes or until the chicken is cooked through and the juices run clear.

5.  Remove from the oven and let the meat rest for 5 minutes. Drizzle the garlic lemon sauce on top of the slices of chicken and serve.


Modified from the blog For the Love of Cooking


Middle Eastern Beef Goulash

Last nights initial dinner plan was a homemade chicken noodle soup… and then the sun was shinning and it was close to 50 degrees outside.  During a normal February day in Ohio it would be gloomy, snowy, and freezing outside, aka soup weather.  Not so much the case for today (which I am so okay with!). Chicken noodle soup, will just have to wait.

Instead, I was really in the mood for some home cooked Arabic food.  This is the middle eastern version of goulash, and its so so yummy.  It can be made with ground beef or with a feta cheese blend.  This is one of grandma’s recipes, it was my first time making it and she will be pleased to know that it turned out delicious!

Enjoy 🙂


  • 1 tsp olive oil
  • 1 large onion, chopped
  • 1 lb ground beef
  • Salt and pepper to taste
  • 1 package defrosted philo dough (usually found in frozen food section)
  • 1 cup butter (or margarine) melted


1.  Pre heat oven to 350 degrees.

2.  Heat oil in pan.  Add onion.  Once onions are golden yellow, add ground beef.  Cook ground beef until completely browned, drain any excess fat.  Season ground beef with salt and pepper to taste.

3.  Melt 1 cup of butter.  Brush 13 x 9 baking dish liberally with butter.  Cut philo dough to fit baking dish (I had to cut mine in half).  Begin layering philo dough one sheet at a time.  Between every 3-4 layers, brush liberally with butter. Continue until 1/2 way through phil dough sheets.


4.  Once half way through philo dough sheets, add cooked ground beef evenly. Continue layering philo dough sheets, still adding butter between every 3-4 sheets.  Once last sheet has been placed, section with knife into sizes that you’d like to serve.  Place final layer of butter.

5.  Bake in oven, uncovered for 45 minutes.  For first 20 minutes place on low rack, during remaining time place in middle rack of oven.


Three Cheese and Chicken Stuffed Shells

I love pasta recipes, especially ones that don’t turn out too heavy.  Although this recipe has three different types of cheeses in it, it still turned out to be a light pasta dish!  Also, I’d like it to be noted that Husband never liked stuffed shells…until this recipe! Bam, it’s like magic.

Enjoy 🙂


  • 6 ounces large shell pasta
  • 2 chicken breast half, cooked and diced
  • 8 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded monterey Jack cheese
  • 1 tablespoon light sour cream
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons chopped parsley
  • salt and pepper to taste
  • 1  1/2 cups spaghetti sauce


1. Preheat oven to 350F.

2. Bring a large pot of water to a boil.  Cook large pasta shells according to directions on passage.  Drain and set aside.

3. In a l arge bowl, combine half cooked, diced chicken, ricotta cheese, 1 cup of mozzarella cheese, 1 cup of monterey jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.

4. Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.

5.  Bake in the preheated oven uncovered for 40 minutes; serve warm.

Source: Taste and Tell

Beef Tamale Casserole

I’m constantly on the hunt for new and unique recipes that I’m itching to try…that’s what having this blog has done to me!  My recipes “tab” on my browser is out of control, I pretty much love it.

I came across a similar recipe to this one yesterday and I decided to whip it out! I have to admit, at first I wasn’t so sure about this – I even told husband  that we might have to order pizza for dinner.  We both love Mexican food and I was getting bored of tacos, so I just went for it, and I’m so glad I did!  This took no time at all to whip up and it turned out awesome!



  • 1 cup shredded cheddar cheese, divided
  • 1/3 cup reduced fat milk
  • 2 eggs
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1  cup of corn
  • 1 (8.5 ounce) box regular (not sweet) corn muffin mix
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (4 ounce) can chopped jalopenos, drained (optional!)
  • Cooking spray
  • 1 (10 ounce) can red enchilada sauce
  • 1 pound of lean ground beef, prepared the same way you would for beef tacos
  • Sour cream (optional)


1. Preheat oven to 400°.

2. In bowl, combine 1/4 cup cheese, milk, eggs, cumin, ground red pepper, corn, corn muffin mix, green chilies, and jalopenos.

3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 15 minutes or until set. Remove from oven and pierce entire surface liberally with a fork; pour enchilada sauce over top.

5. Top with taco seasoned, cooked ground beef; sprinkle with remaining 3/4 cup cheese.

6. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.



Modified from: Taste and Tell 

Cheddar Broccoli and Chicken Soup

It has been a pretty chaotic couple of weeks here.  Not to mention this fantastic (insert sarcasm here) weekend I’m having, where I’m memorizing 150+ drug names that I will never use as a dentist! 🙂  I love to learn, I love to learn, I love to learn. (I have to repeat this to myself regularly).

And let me just take a moment and discuss this crazy Ohio weather.  This winter has been so strange.  Rain, snow and sunshine all in one day?  Make up your mind!! It’s just freaking my body out a little.  Any one else experiencing the same thing?

Now that I’m done whining, it’s time to talk about this amazing soup recipe! This recipe was inspired by a friend of mine (Thanks, Steph!) and it turned out delicious.  Way way better than Panera Breads Broccoli Cheddar soup, seriously. If you love a traditional broccoli cheddar soup, then you will love this recipe! I added the chicken for some protein and it was perfect.

Enjoy! 🙂


  • 1 3/4 cups chicken broth
  • 1 small onion, diced
  • 1/3 cup all-purpose flour
  • 1/4 cup (4 tablespoons) margarine
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups reduced fat milk
  • 1 1/2 cup reduced fat shredded sharp cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 2 1/2 cups chopped, lightly steamed broccoli
  • 2 cups cooked shredded chicken breast



1. Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.

2. In a separate medium-sized stockpot, melt margarine then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk.  Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

3. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli and chicken. Add more salt and pepper to taste, if needed.

4. Serve immediately in bowls or bread bowls.




Recipe modified from: Mels Kitchen Cafe


Chili Cheese Macaroni

I told Husband that we were going to eat healthy every night this week… and then I made this for dinner?! Umm not so healthy…but oh so delicious! I stumbled upon this recipe a few days ago and I haven’t been able to stop thinking about it.  So so glad I made it.  This pasta dish really turned out great.  I mean it had all of our favorite things in it: chili + cheese + pasta = delicious comfort food.



  • 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
  • 3 tablespoons olive oil
  • 1 lb lean ground beef
  • 2 medium onions, chopped
  • 1 green bell pepper, stemmed, seeded and chopped
  • 3 teaspoons chopped garlic
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground red pepper (for spice!)
  • 1 (28 oz) can crushed tomatoes (I didn’t have this, so I just crushed 1 1/2 cups of fresh tomatoes)
  • 1 (14.5 oz) can diced tomatoes
  • 1 can chili beans
  • 1 tablespoon light brown sugar
  • Salt and pepper to taste
  • 2 1/2 cups shredded cheese


1. Preheat the oven to 400 degrees.

2.  Cook 1/2 pound of elbow macaroni; be sure to add 1 tablespoon of salt and 1 tablespoon olive oil to the boiling water.  Cook al dente.  Once pasta is cooked, save 1/2 cup of the pasta water on the side and drain the remaining water. Transfer pasta to a large bowl and set aside.

3.  Using the same large pot, wipe dry and heat over medium heat. Heat 1 tablespoon of olive oil  Add ground beef.  Once browned and fully cooked, remove from heat and drain any excess fat.  Set beef aside.

4.  In empty large pot, add 1 tablespoon oil and return to medium heat. Add onions, garlic, green pepper, chili powder, cumin, and red pepper; cook, stirring occasionally, until vegetables are softened and begin to brown.

5. Add crushed tomatoes, diced tomatoes, chili beans, brown sugar, reserved 1/2 cup pasta water and beef to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally until flavors have blended.

6. Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9×13 baking dish and smooth over with a spatula. Cover and bake in the preheated oven for 20-25 minutes or until the mixture is hot and bubbling.

7.  Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Put dish back in oven for 5-10 minutes until the cheese melts and begins to brown.  Cool for 10 minutes before serving.

Modified from: Joelens Blog

Pulled Chicken Suiza Sandwiches

It’s been a long couple of weeks here in the dental school world.  We have a big exam tomorrow… 7 procedures in 8 hours! Eeekkk!  I’ve been spending way too much time with Henry (meet Henry below) and I’m pretty sure Husband is starting to get a little jealous (not really though).  Please start sending good juju my way. Let’s also note that tomorrow is Friday the 13th.  But I mean I’m not superstitious or anything! I must pass this exam so they’ll let me start working on the humans. 🙂

Meet Henry


Anyways, moving on to yummy food.  What the heck’s a suiza? I have no idea.. but what I do know, is that these turned out delicious! The initial recipe suggested using a rotisserie chicken that you would pick up from the grocery store, I think that’s such a great idea for when you’re in a hurry but still want a partially homemade meal! Its a quick and tasty meal, enjoy!


  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 1/2 cups salsa verde
  • 1/2 cup light sour cream
  • 3 chicken breast, shredded (or 1 rotisserie chicken, shredded)
  • 4 buns
  • 1 cup shredded monterey jack cheese


1. Set oven to broil.  Have shredded chicken set aside in a bowl.  In a large skillet, heat the olive oil over medium-high heat.

2.  To skillet, add onion and garlic and cook until golden yellow (about 2 minutes).  Stir in the lime juice and honey, then stir in the salsa verde and heat through. Mix in the sour cream.

3.  Add sauce a little at a time to your bowl of shredded chicken.  You might not need all of the sauce, depending on how much chicken you have.  Just add enough sauce so that i coats the chicken.

4.  Pile mixture on to the bottom of a roll.  Top with cheese and place on baking sheet.  Put in oven just long enough to melt the cheese (~5 minutes!)

5.  Cover with top bun and enjoy!


Source: The Girl Who Ate Everything

Stuffed Pepper Soup

This is a recipe I’ve been itching to make for awhile now and I’m so glad I did! I love stuffed peppers and I thought that turning it in to a soup was such a fun twist on an original stuffed pepper recipe. Not to mention it’s freezing cold here in Ohio and this warmed us right up!

This is a great recipe because I feel like you can make it your own… (Vegetarians – skip the meat; Low carb – skip the rice)! Everyone gave this recipe two thumbs up! Thanks Maryna, Mary, and Husband for being my guinea pigs on this one 🙂



  • 3 cups cooked rice
  • 1 lb lean ground beef
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans petite diced tomatoes
  • 1 3/4 cups tomato sauce
  • 2 cups fat-free chicken broth
  • 1/2 tsp dried marjoram (this is a spice that you can find at your local grocery store!)
  • 1/2 tsp italian seasoning
  • salt and fresh pepper to taste


1. In a large pot, brown ground meat on high heat and season with salt .Drain fat if any, reduce heat to medium-low.

2. Add chopped red and green peppers, onions and garlic.Cook for about 5 minutes on low heat.

3. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

4. Serve soup bowl and top with desired amount of cooked rice.

Asian Glazed Drumsticks

These Asian themed drumsticks turned out delicious.  The reduced glaze has so much flavor and I made it with a little kick of spice, just the way we like it! This recipe was inspired from Ginas Skinny Recipes. Check out the nutrition information:

Serving Size: 2 drumsticks • Old Points: 5 pts • Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Pretty impressive, right?  I would’ve never guessed that these drumsticks would be so healthy, especially with all the flavor they have. I served drumsticks next to rice and some steamed vegetables sautéed in soy sauce.



  • 10 medium chicken drumsticks, skin removed
  • Oil spray (I used PAM)
  • 1 cup water
  • 1 tbsp Sriracha hot sauce (more or less to taste, can also use any other hot sauce that you have on hand)
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp splenda (or sugar)
  • 1 tsp chopped garlic
  • 1 tsp ginger
  • 2 tbsp chives or scallions, chopped (optional)
  • 1 tsp sesame seeds (optional)


1. In a large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, hot sauce, soy sauce, agave, garlic, and ginger, and cook on high until liquid comes to a boil.

3. Reduce heat to low and simmer, covered for about 20 minutes.

4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn!)

5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.