Reviews, Uncategorized

Review: Roland Parmesan Risotto


I made this. I always see these different pasta things in the aisles at the supermarket and I think hmm…easy peasy–let’s do it. We do. This is one of those things we’re glad we tried it. It’s really creamy. It tastes good. I wish it’d have a deeper parmesan taste, but you can do that by adding a bit of your own parmesan if you choose, but it’s good without it too. In fact, my son said mom this is good stuff, what is it. He was told and then he says well let’s buy this again! It cooks at a normal time. It’s not quick, but it’s not so crazy that whenever you cook it ends up leaving you with chewy noodles. It’s perfect. We like it!

Beef, Uncategorized

Beef Fajitas


I can’t promise you that I’ll write everyday or wont miss a week here and there…but I’m trying. Thank you all for the patience and kindness you’ve given me. I’m super behind in reading your messages, but I’m working on it! I made this recipe out of desperation and searching 100 different fajita recipes, because my been fajitas always taste like crap.

I’ve been trying to make meals at home as much as possible. Some of the meals I’ve been making are things I’ve already posted here. I have had no time to make meal plans, because things are always so chaotic. We’re actually going to burn clinic once a week right now. We’re also scheduled for surgery again this week on Thursday. I’m going to try my very best to get back into a good routine. I guess we will see what happens. I can’t wait until this is all over!

2 lbs of sirloin

2 bell pepper, sliced, various colors

1 onion, sliced

2 cloves garlic

1 tablespoon honey

1/2 juice from a lime

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

Mix all together in a pan. Put in the oven at 400 degrees. Cook until done. 15-20 minutes.

Uncategorized, Vegetables

Sweet and Spicy Sweet Potatoes


I originally made these with less sugar. I thought they were great, but kiddo and hubby didn’t really love them until I added a tad more sugar. I’m not going to complain though, 3 teaspoons is nothing really. I really love that I’ve found at least a few new veggie recipes. It’s so hard to find something new and fresh. A lot of the stuff are things I wouldn’t be able to sell to these guys. I’ll have to find us some more.

Cooper is home from school now, I guess I better run and do some homework!

2 large sweet potatoes, peeled and cubed

4 tablespoons olive oil

3 teaspoons brown sugar

1 1/2 tablespoons paprika

1/2 teaspoon ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon chili powder

Pinch of cayenne powder

Mix everything in a bowl. Place on Lined pan.  Bake for about 15 minutes on 425. Flip potatoes and cook for an additional 10-15 minutes.

Uncategorized, Vegetables

Baked Cabbage


Cooper is the kind of kid that wont eat a ton of veggies, but he’s weirdly not picky about a lot of other things. My husband and I sat here and talked about what we thought he’d not try, since we had two veggies that were newbie recipes. I said I bet he wont try the sweet potatoes I made, but hubby swore he’d stick his nose up to the cabbage. Wasn’t he surprised when Cooper took a bite and said yum this is good! He tried the sweet potatoes and wasn’t a huge fan. I was a little shocked, but he’s in this kick where he thinks sweet potatoes have to have marshmallows on them. That crazy kid. I’m glad I found another item that I can get him to eat. It makes me feel a lot better. I realized how tired the guys are of the same ol’ stuff. I’m still on the hunt for recipes!

1 head of green cabbage, cut into wedges, core removed

Bacon cut into half pieces

salt and pepper

olive oil

1/4 cup butter melted

Put the cabbage in a glass baking sheet. I used a dutch oven and it worked perfectly. Top with salt and pepper. Drizzle with olive oil. Pour butter over the cabbage. Bake with lid on, or with aluminum foil over it for 30 minutes. Baste with butter. Cook another 15-20 minutes. It should be almost tender at this point. Bake for another 10-15 minutes to slightly brown the top. I did about 10 to prevent a ton of browning. Serve.

Uncategorized, Vegetables

Strawberry Spinach Salad


I know you notice there’s no almonds. That’s because I can’t have almonds! I’ll admit….Like I said last time….I don’t like salads. This wasn’t too bad though. I can live with this. I didn’t use much of the dressing that I used before, but it was the perfect amount.

I’ve been trying to weed out extra junk in my house. I wanted to get the attic done today, but it seriously didn’t happen. I tried really hard to force myself into it, but it didn’t happen. At least I have two rooms in my house done though. It’s better than none. What are your quick clean out tips?

Sliced Strawberries


Toasted Almonds

Dressing of choice

Mix all together! Serve

Seasonings, Uncategorized

Olive Oil and Lemon Salad Dressing


If you know me…you know I’m not a salad eater. I hate everything ranch, I don’t like really any other salad dressings, I hate lettuce…The nutritionist says that I should try it. She said I could do grilled chicken with some strawberries and spinach and so forth. I decided to just try making my own. I will know what’s in it and maybe I’ll be more likely to eat it. I did a test run and decided that I could try it out. It was actually really good.

8 cloves garlic, minced or finely chopped (more if you LOVE garlic)
1/2 tsp of black pepper (more if desired)
2 tsp salt
1/2 cup Extra Virgin Olive Oil
1/4 cup Freshly squeezed lemon juice

Mix all together, in a container with a lid. Shake for about 1 minute.

Uncategorized, Vegetables

Roasted FROZEN Veggies


No kiddin’. I seriously used frozen veggies. I didn’t know if it was going to work, but it did. I had to turn the heat on the stove up a little more to help with the water. We didn’t want to make it mushy.  I’ve really been in a veggie rut. My problem is I have no good ways that I can make them and I really struggle with liking a lot of veggies. I’m pretty plain jane, I just don’t like a lot I guess. There’s no true recipe for this.

Olive oil

mixed veggies

salt and pepper to taste

Parmesan cheese

Place veggies on a cookie sheet. Drizzle with olive oil and salt and pepper. Cook until almost tender. Use a spatula and  flip around. Sprinkle with parmesan cheese to taste and cook until tender. Finish with parmesan. Serve!