Taco/Fajita Crescent Roll Wreath

The wreath is cut!

Sometimes, you want a certain taste or dish, but you don’t want it done the “same old way”, right? I was feeling that way about fajitas and tacos. I love them, don’t get me wrong, but I was wanting them done up some other way. I considered a casserole version but then I poked around online and saw a recipe for a cheese, broccoli and chicken stuffed wreath made out of crescent roll dough and thought, “Ah ha! This is what I’m looking for!”

Also, just a note:  I have a tendency of using fajita seasoning instead of taco seasoning, even when we’re having tacos. It’s a personal preference. Use your own. 🙂

Here’s what I did:

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Not your usual lasagna: Chicken-mushroom lasagna

Three-layer chicken-mushroom lasagna

I love lasagna. I can’t tell you how much I love it. But sometimes, it gets a little ho-hum, repetitive. So I like to play with the fillings from time to time.

Instead of ground beef, why not use shredded or sliced-up chicken breast meat? That’s what I did  this time, as I had a couple of leftover baked chicken breasts kicking around from the day before (I had made a chicken-breast chili soup the day before in the crockpot but didn’t use all the chicken).

What goes well with chicken? Just about anything, really. I’ve made it with spinach but this time, I went with sliced mushrooms that needed to get used up.

I’m also not much of a ricotta fan, so this was done with a combination of shredded mozzarella, Monterrey Jack and light Parmesan cheeses.

The sauce  was also a blend of jarred sauce and homemade sauce, as I didn’t have enough of either one of them to make the lasagna, so I mixed the two together and voila! Lasagna. I’ve even used Alfredo sauce in the past!

Do you get bored with your same-old same-old dishes? Sometimes just changing a couple of ingredients goes a long way in sprucing up the old favourites. 🙂

Chicken parmesan meatloaf muffins

Two 'muffin'-sized meatloaves made of ground chicken and seasonings are topped with homemade marinara sauce and mozzarella cheese. Served with cauliflower risotto.I love chicken parmesan when I go out to eat, but I’ve been avoiding it due to the elevated sodium levels I know the sauce will undoubtedly have, the breading on the chicken, etc. I’ve been learning that some of my favourites from restaurants over the years are not the healthiest of choices and tend to have a million calories, two million grams of fat and an ungodly amount of sodium. Chicken parmesan is no exception, sadly.

But does this mean I have to swear off of it? No! Why not make my own and adjust things to fit my dietary needs? I’ll save my waistline from expanding (or my feet!) and save my pocketbook too!

I had a craving for it one night but didn’t have any chicken breasts to make it myself. What did I have? Ground chicken. What could I do with that? Well, I make beef meatloaf ‘muffins’ all the time, so why not do the same with the chicken? They’d have bread crumbs worked into them, using a similar theme to chicken parmesan. And heck, I have light parmesan in the fridge at all times! If I made up my own sauce, I could control the sodium considerably. So I went to work on it and here’s what I did:

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PC hors d’oeuvres in review: mozz sticks & spanakopita

A multi-coloured tray holds two dishes. One holds a homemade marinara sauce (a spoon set into it), and the other holds two types of hors d'oeuvres: spanikopita and mini mozzarella sticks.As we did last year, hubby and I stayed in for New Year’s Eve. We actually prefer it because we can stay in our comfy clothes, don’t have to fight with traffic or weather, and don’t have to worry about one of us staying sober to drive home. If we pass out on the couch, who cares? 🙂

Last year, I did a lot of food-prep myself, creating homemade pizza rolls and mozzarella sticks, along with a crockpot butter chicken dinner (which we saved for the next day because we were full on appetizers).

This year, I decided that pre-made hors d’oeuvres was the way to go for a lazy New Year’s Eve!

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Crockpot lasagna!

A triangular slice of lasagna rests on its side on a plate.Even with the air conditioning running 24/7, it has been a brutal summer. Brutal enough that I cringe at the thought of turning on the oven, as I’ve mentioned in earlier posts. I’ve been missing lasagna. So, I decided to experiment with my crockpot (slow-cooker) today. Here’s what I got.

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Kelly’s Extra Cheesy-Cheesy Noodles

A French Onion Soup bowl filled to the brim with really cheesy mac 'n' cheese.When I left for work this morning, it was a rather nice start to the day: cool, yet a little sunny.  When I left this afternoon, it was snowing and blowing again. I generally like the snow, but it made me really crave comfort food. What says comfort food to me? Mac ‘n’ cheese!

I’m horrible when I make mine because I tend to overload it with cheese. It’s very filling (I’m lucky if I get through one serving), very fattening, but oh-so comforting. I’m going to share my recipe with you, but be sure to tailor this to your own tastes. Not everyone will like it so loaded down with so much cheese. And I recommend starting with a half portion if you’re going to stick to my recipe, then serve some veggies or a nice, refreshing salad with it — that is, unless you’re a huge cheese-lover like me! Continue reading

Pasta with a “quick” bolognese sauce & homemade garlic toast

A small bowl contains whole wheat spiral pasta with a homemade red meat sauce (bolognese), with a sprinkling of parmesan cheese and sliced green onion. Two square pieces of garlic bread rest on the rectangular, white plate beneath this. A fork with a rainbow-coloured handle sits in front of this display on a blue table cloth.I needed a break from all the Alfredo sauce I’ve had of late, as well as all the chicken! So tonight, I whipped up an old standby and a new dish for me.

Old standby: Pasta with a “quick” bolognese sauce.

New item: Homemade garlic-onion toast.

The garlic-onion toast was more out of necessity than anything: I had a French loaf that was going to go moldy if I didn’t make use of it tonight. So I cut it in half, slapped half of it in the freezer, then slathered this one with the fixin’s and broiled it. Here’s what I did for both… Continue reading