Veggie Gratan



Tis’ the season for squash and all the yumminess from our garden! I am overwhelmed once again with zucchinis haha!! Why do I plants so many zucchini plants!!?! Anyways, I was once again in search of new and delicious recipes to use up my overwhelming stash of squashs. I decided I was going to try a gratan this time. I checked the garden to see what else we had growing and then went to town mixing, layering until I came up with this fabulous dish. I was a little nervous come dinner time, because my kids (specifically my boys) are less then thrilled with the thought of anything even closely related to squash. I served everyone there plates and gave my normal, “just take one bite and try it. If you dont like it, you dont have to eat it all.” speech. My boys and my little Lillee looked at me with puppy dog eyes and all asked “do we HAVE to eat it?” Β After much convincing they all tried it even Lillee (who is usually the most stubborn) and to my shock and excitement they all liked it!! Lillee ate every last bite of it even the “green stuff” haha!!! It really is THAT delicious! πŸ™‚


Veggie Gratan

  • 1/2 small eggplant
  • 1 baby zucchini
  • 1 baby yellow squash
  • 1/2 red onion
  • 1cup baby spinach
  • 4 golden potatoes
  • 1 roma tomato
  • 2 large cloves of garlic
  • 1 Serrano pepper
  • 1pk. Hidden Valley Ranch seasoning
  • 1pk. McCormicks Garlic Herb & Wine seasoning
  • 10 cranks of sea salt
  • 20 cranks of black pepper
  • 1/2cup milk
  • 1cup heavy cream
  • 1/2cup chicken broth
  • 1 cup pepper jack cheese
  • 1/2cup fresh parm cheese
  • 1Tbsp Corn starch
  • 2Tbsp butter (extra to spread over bottom and sides of pan)


Preheat oven to 325F.

Slice the zucchini, yellow squash, potatoes, and eggplant into about 1/4″ think discs.

Thinly slice the onion and tomato.

Finely dice the Serrano and garlic.

Butter the bottom and sides of a 9X9 casserole pan.

Layer the eggplant and sprinkle w salt and pepper.

Then the zucchini, salt and pepper, then a layer of potatoes.

Make sure to salt and pepper every layer of veggies.

Place the red onion on to the potatoes.


Spread the spinach over top the onions.

Sprinkle the garlic and Serrano over the spinach

Next comes yellow squash, and last another layer of potatoes.

Evenly spread the cheeses to cover the entire top of the casserole. End with the Parmesan cheese.

Sprinkle the packets of seasonings over top the potatoes. Covering it all.

Mix the corn starch into the milk.

Pour the milk mixture, heavy cream and chicken stock over top

Top with sliced tomatoes.


Bake in the oven for about an hour. I took mine out when the potatoes still had a little bit of firmness to them. I did this because my family hates mushy veggies. You should be able to stick a butter knife in it to tell if its cooked enough.

Let set for 6-8minutes to let the sauce set up some.

Serve and ENJOY!! πŸ™‚


**I warmed my leftovers of this up and cut up my herb chicken into it and it was amazing!! So next time I think I will make it a one dish wonder and add some chicken to it! πŸ™‚

Steak Frittata


My planning has been so off lately and when I went to make dinner the other night, I realized that all I had for meat in the fridge was a VERY small steak and 2pieces of chicken! NOT enough to feed my family of 8 hungry mouths. Ooops! haha So in a made dash to come up with something and trying to avoid running to the store, I threw together this yummy steak fritatta. I was a little nervous about how the kids would respond. I loved fritattas, but my hubby and kids tend to be plain eggs kind of people! To my surprise, the all LOVED this!! There wasn’t a single crumbs left of this and even my picking child devoured this!! SCORE for Momma!! πŸ™‚ No one discovered the hidden extra veggies either! Double Score for Momma! πŸ™‚ So go ahead give this a try, add your own favorite veggie variations! Let me know what you think and what combinations you try! πŸ™‚

Steak Fritatta

  • 1.5cups diced London Broil steak
  • 1cup cauliflower (chopped)
  • 5-6small red potatoes (diced)
  • 1/4cup red onion (diced)
  • 1/2 jalapeno (finely diced) * optional
  • 2Tbsp Italian Dressing (I used Wishbone Robust Italian)
  • 6eggs
  • 1/4cup shredded swiss cheese
  • 2tsp flour
  • 3Tbsp Milk
  • 5 cracks sea salt + 4cracks
  • 10 cracks of black pepper + 10cracks
  • 3Tbsp Butter
  • 1Tbsp EVOO(Extra Virgin Olive Oil)


Preheat oven to 425F.

In a large skillet (I used my Pampered Chef Executive Cookware 12″ skillet) melt the butter and EVOO together over medium high heat.

Add the Cauliflower, jalapeno, potatoes and onion to the heated pan. Salt and pepper the veggies.

Let them saute for about 5-6 minutes, until the onions are translucent.

Once the veggies are soft add the lid to the pan and let the potatoes cook for another 7-8 minutes or until the potatoes are soft.

Add the Steak. Let it set and get a nice crust on it. If you move it around it wont get a crust.

While the steak is getting a nice crust on it, Mix together the eggs, flour, milk, salt and pepper in a mixing bowl until well combined.

Pour the egg mix over the veggies and wiggle it around so all the veggies are covered by the eggs.

Place skillet in the hot oven and let eggs set, about 6-8minutes. They will start to puff up some.

Once the eggs are set, remove from the oven and serve warm.

I topped ours with some shredded Swiss cheese and of course some hot sauce! πŸ™‚ .


Don’t forget to let me know what you think!!


Beth πŸ™‚






Apple, Pork, Wine Stuffed Spaghetti Squash


The other day a co worker of my husband gave him some fresh spaghetti squash. I was sooo excited! I LOVE spaghetti squash and it is the one squash I can get all my kids and hubby to like! πŸ™‚ I wasnt sure exactly what I wanted to do with it yet, so I let it sit on the counter in our kitchen for a few days. My hubby, Chris and I have been watching the show Master Chef on HULU lately and the other nights challenge box was apples. The catch was no desserts! In the spirit of the show, we discuss what we would make if we were on the show. Hahaha usually my hubby comes up with something crazy and we end up laughing. Okay we still laughed at some of the options or lack of options, but instantly I knew what I wanted to do with the spaghetti squash and my leftover apples from our week of camping.

The most classic pairing with apples is pork. They go beautifully together! I dont know about you but my garden is over flowing with zucchini and yellow squash. You can only make so many zucchini sticks, breads and muffins before you get sick of them. Or before your kids gets sick of it haha! So I grabbed some zucchini, some yellow squash, an onion, a jalapeno, and the small pork loin I had in the freezer. Threw in some Thousands Islands Winery’s North Country Red, and it became Heaven served up in a perfectly cooked spaghetti squash! Lets just say there were not any leftovers of this meal! πŸ™‚

Here is what I came up with :

Apple, Pork, Wine Stuffed Spaghetti SquashΒ 

  • 1 spaghetti squash
  • 1.5#Pork loin
  • 6slices of cooked bacon
  • 1/4cup red onion
  • 1cup North Country Red Wine
  • 1.5 apples (I used Gala apples)
  • 1 Jalapeno
  • 3Tbsp Garlic Herb and Wine seasoning (McCormicks)
  • 1/2cup zucchini
  • 1/2cup yellow squash
  • 1/2cup cauliflower
  • 2Tbsp EVOO (Extra Virgin Olive Oil)
  • 8Tbsp butter
  • salt and pepper
  • 1/2cup shredded pepper jack cheese



Cook Spaghetti squash according to these directions.

While the spaghetti squash is cooking, add 2Tbsp butter and 1Tbsp EVOO into a skillet over medium heat.

When the pan is hot add the diced onion,jalapeno, zucchini, yellow squash and cauliflower.

Add 2 cranks of sea salt and 5 cracks of black pepper

Let the vegetables cook for about 5-7minutes until the onion is translucent.

Remove the vegetables and add 2Tbsp butter and 1Tbsp EVOO to the skillet. Β Raise the heat to medium high.

Once the pan is hot add the diced chunks of pork loin. (you want to hear a sizzle)

Add the Garlic Herb Seasoning and then 3cranks of sea salt and 6 cracks of black pepper.

Let the meat get golden brown.

Add the apples, the diced bacon and the red wine. Make sure you scrap the yummy browned bits off the bottom of the pan. They are little pockets of flavor!!


Let simmer for 5minutes. Add 1Tbsp of butter and stir till melted and well combined.

Pour the meat mixture into the spaghetti squash and place back into the oven at 425F for another 8minutes.


Top with shredded pepper jack cheese and ENJOY!!!

***I made this two ways, but sometimes my son decides to not like squash. So I kept some of the meat out and served it over some buttered orzo pasta**

I wish that I had made a double batch of this because the pan was scrapped clean! It was so delicious! I have to say this was my first time cooking with wine and I was alittle nervous. I will definitely be cooking with it again. The wine added so much depth of flavor to the is dish!

Let me know what you think and as always


Beth πŸ™‚


Vodka Sauce Lasagna Casserole


Sometime life gets crazy in my house. Sometime crazy days equal quick one pot dinners. This is one of my go to “One Pot Wonders” I love lasagna, but my kids are a little less enthused about it. I am constantly trying to come up with a different version of lasagna that they might actually like. I tend to stock my cupboards with some yummy jarred sauces for quick fast dinner nights. I love Bertolli brand sauces and my kids love the vodka sauce they have. I was planning on making skillet lasagna this night but when I went to the cupboard all I had was vodka sauce. So I decided to give it a try with the vodka sauce. I tweaked the recipe a little and this is what I came up. Half of the kids loved it and half were like “eh” hhaha , hey you can’t win them all right?! Β My hubby and I on the other hand loved it! πŸ™‚ Give it a try and let me know what you think! πŸ™‚

Vodka Sauce Lasagna Casserole

  • 1 jar Bertolli vodka cream sauce
  • 1box Bertolli pasta (any shape)
  • 1.5lb ground turkey burger
  • 3cranks sea salt
  • 10cranks black pepper
  • 2cups ricotta cheese
  • 1cup mozzarella cheese
  • 1/4cup fresh Parmesan cheese
  • 1 egg
  • 2tsp oregano
  • 1tsp onions powder
  • 1tsp garlic powder
  • 1cup parmesan cheese
  • 1cup cottage cheese
  • 2tbsp garlic herb and wine seasoning (McCormicks)
  • 1/2tsp red pepper flakes
  • 2Tbsp EVOO (Extra Virgin Olive Oil)

Preheat oven to 400F

Add the EVOO to a Skillet over medium high heat. Once pan is hot, add the turkey burger.

While the meat is cooking, bring a pot of water to boil for the pasta. Be sure to generously salt your pasta water. Cook pasta al dente and drain.

Season the meat with the salt, pepper, onion powder, garlic powder and the garlic herb seasoning.

Once the meat is starting to get golden brown, add the vodka sauce and let simmer over low heat until ready to add over top the pasta. (atleast 5minutes)




In a large bowl mix together the ricotta cheese, cottage cheese,1 cup parm cheese, 1/4cup mozzarella cheese, oregano, and egg. Combine all together.Β cheese sauce

then mix into the pasta until pasta is well coated.



In the bottom of the skillet (I used the same skillet I used for the sauce. I just wiped it out first. Or you could use a casserole dish.) spread the cheesy pasta smooth. Covering the entire bottom of the pan.

Pour the vodka meat sauce over top of the pasta.


Completely cover the pasta.



Top with the remaining mozzarella cheese and the fresh Parmesan cheese.



Place in the oven and bake for 10-15min.or until the cheese starts to get golden brown on top. It will look like this:


Let cool for atleast 5minutes and then scoop in and ENJOY!! I some crusty bread and a yummy tossed salad along side our lasagna . πŸ™‚



This is even better left over the next day! I am so in love with this dish and next time I will add some spinach to it! Let me know what you think about this easy quick one dish yumminess!

Happy Cooking!! πŸ™‚

Beth πŸ™‚









Scrambled Curry Eggs

I dont know about you but I love me some “brinner” , aka breakfast for dinner! πŸ˜‰ Thankfully, my family shares the same love of brinner as I have! My family has been super busy this summer. Between softball, 2 weeks of VBS (Vacation Bible School), baseball, beach days, $1 movies, pool, play dates and sleepovers, I feel like I am last minute throwing together dinners every night. My kids are big fans of just the plain scrambled eggs, bacon and toast. That meal makes them thrilled…me not so much! I get bored with plain eggs. So as I was scouring the refrigerator I saw cauliflower, red onions, curry paste and ham and threw it all together! It turned out amazing and I now make these quite often! Who knew curry in eggs would be sooo yummy!?!?!

scrambled curry eggs 3

Here is the recipe:

Scrambled Curry EggsΒ (2servings)

  • 4eggs
  • 1/4cup milk
  • 2cranks of sea salt
  • 6cranks of cracked black pepper
  • 1Tbsp red onion
  • 1/4cup chopped cauliflower
  • 3slices of Deli Honey Ham (diced)
  • 2tsp Red Curry Paste
  • 2Tbsp butter

*Garnish with some Sriracha, sliced avocado and some Newmans Own Pinapple Salsa πŸ™‚

scrambled curry eggs

In a small fry pan, melt butter over medium heat.

Add the onion and then the chopped cauliflower to the melted butter.

Once the cauliflower gets slightly golden brown edges, place a lid over the pan for 5minutes till cauliflower is tender.

Remove lid, add diced ham and curry paste .


In a small bowl whisk Β together the eggs, salt, pepper and milk.

Pour eggs over the veggie mix.

Stir with spatula until eggs are set.

Remove from heat, top with desired toppings and ENJOY!! πŸ™‚

Mmmm my mouth is watering typing this! I think I’ll go make some of these for my lunch haha!

Happy Cooking!


scrambled curry eggs 2


Buffalo Quinoa Bake

If you frequent my site, you are aware of my love for spicy foods. πŸ™‚ My husband and my kids all love some sort of heat in their food as well. I have been trying to come up with new ways to sneak in some more quinoa. I adore quinoa and can eat it plain, but my kids like it mixed in and hidden more. I came up with this yummy dish and my kids loved it! The also had no idea that there were hidden veggies in it as well! πŸ™‚ I ended up making this for dinner a few days later and added some shredded chicken to it and I loved it even more! Its a one dish wonder! πŸ˜‰ Here is what I came up with :


Buffalo Quinoa Bake

  • 1cup chopped cauliflower
  • 1Tbsp EVOO (Extra Virgin Olive Oil)
  • 1Tbsp. butter
  • 1cup chopped carrots
  • 2/3cup bleu cheese dressing
  • 1/2brick cream cheese
  • 1/4cup greek yogurt
  • 1/2cup Pepper Jack cheese (I love the Jalapeno jack cheese)
  • half bottle Hot Sauce (I love Louisiana Hot Sauce)
  • 1/3cup Sriracha sauce
  • 1 1/2cup cooked quinoa
  • 2cranks of sea salt
  • 5cranks pf black pepper
  • **I added 2cups cooked shredded chicken for the dinner


Preheat oven 350F

In a large skillet heat up the butter and EVOO over medium heat. Add the carrots and cauliflower.

Once the cauliflower starts to get some color place a lid over top of the pan and let steam for 5min. Keep stirring!!!

Add the remaining ingredients and stir together.

Let simmer over low heat until well combined.

Transfer into a baking dish.

Sprinkle the cheese over top and place in the oven

Bake for 10-15min or until cheese in golden and bubbly.

Cool for 5minutes and ENJOY!! πŸ™‚

If you look buffalo anything, you will love this yummy, slightly spicy one dish wonder! πŸ™‚


this is the brand of quinoa I used πŸ™‚



Cucumber Salad

Sometimes it is just too darn hot to turn the oven in the summer time up here. So in the summer, my house does a lot of meat on this grill and salads, because, lets face it, even using the stove top makes the house hot! This cucumber salad is my go to lunch and dinner side. I sometimes eat just this for my lunches. It is so refreshing. I love the crunch and then the kick of the hot sauce. I may or may not consume large bowls of this by myself hehe! πŸ™‚ I love that is only takes a few minutes to throw together. I prefer it freshly mixed, but I have definitely eaten leftovers very often! Here is the recipe:


Cucumber Salad

  • 1 English Cucumber (could use regular too)
  • 1/2cup sliced grape tomatoes
  • 1/2cup diced pepper jack cheese
  • 1/2cup julienne sliced baby spinach
  • 1/4cup chopped cauliflower
  • 2Tbsp fine diced red onion
  • 1/4cup Wish Bone Robusto Italian dressing
  • 1Tbsp. Sriracha
  • 5cranks fresh black pepper
  • 1crank fresh sea salt

Combine all the veggies together in a bowl with the salt and pepper

Pour the salad dressing and sriracha over top of the veggie and mix until well combined.

Eat immediately or store in the fridge until ready to eat πŸ™‚

I can not put this down once its made! I hope you have the same feeling.



Lemon Cream Bars (No Bake)

This recipe is just a continuation of my obsession with all things LEMON!! πŸ™‚ I love love loooovvveeee lemon food! My hubby is less then thrilled with lemon on his savory foods, but he shares my love for lemon desserts (thank God!) I made these yummy bars for Fathers Day this year, but secretly there were a present for me too hehe! They are super simple to make and require NO BAKING, added bonus! Check em out!


Lemon Cream Bars

  • 2 boxes instant Lemon Pudding
  • 3cups Milk
  • 1/2cup Lemon curd
  • 1.5cup + 2/3cup+ 1/3 cup Cool Whip
  • 2cups Nilla Wafer crumbs
  • 5Tbsp melted butter
  • 1/2brick cream cheese
  • 1/2 cup vanilla greek yogurt
  • 1/2cup confectionery sugar


Combine the Nilla wafer Crumbs and melted butter. Press mix into the bottom of a 9×9 pan, until all bottom is covered.

In bowl mix together the milk and pudding mix. Set aside in the refrigerator.

Grab a large mixing bowl and cream the cream cheese and yogurt together until smooth.

Add the confect. sugar and mix completely.

Fold in 1 cup Cool whip.

Spread cream mix over the Nilla Wafer crust.

Add 1/3cup Cool Whip to the pudding and pour the pudding over the cream layer.

Now mix together the lemon curd and remaining 1.5cups Cool Whip, until well mixed .

Spread the Coolwhip over top the lemon layer.

Garnish **If desired** with a scoop of Cool Whip and some Lemon rind strips.

Let set in the refrigerator for 15-30minutes.

Slice and ENJOY!! πŸ™‚

I hope you and your family enjoy this yummy lemon treat as much as mine did!

Let me know what you think and as always…..



Cookie Dough Cheesecake bars (NO BAKE)

When I was a kid, some of my favorite memories involve making chocolate chip cookies. You would think that these times involved eating lots of warm gooey cookies, but actually the thing I remember the most is eating the dough!! Oh Im sure we ate our fair share of cookies too, but the DOUGH was what we all fought over! Who would get to lick the beater?Who got to lick the spoon? Who gets to scrape out the bowl!? Haha actually my brother would still call and ask me to make him cookie dough, long after I got married! Oh yes, my famiy has a serious love for cookie dough! When Fathers day approached this year, I found myself trying to come up with a new yummy dessert. (I have some how been dubbed dessert maker) Trying to think of something all the Dads would like (my dad, my 3 brothers and my hubby) I decided to try a new dessert with cookie dough. It happened to be hot and crazy busy that weekend, so I had no desire to turn on my oven, but still wanted something yummy. These delicious, over the top, NO BAKE, Cookie Dough Cheesecake Bars are what I came up with! All of the Dads (even a couple who “dont like cheesecake”) LOVED these bars!! They are already back on the menu for my niece’s graduation festivities this weekend! πŸ™‚ Here is the recipe: (this recipe fill a large 11×15 pan, so it can definitely be split for smaller batches)


Cookie Dough Cheesecake Bars

Cookie Dough

  • 1.5cups ROOM TEMP butter
  • 1.5cups sugar
  • 1.5cups brown sugar
  • 3.5cups flour
  • 6tsp.vanilla extract
  • 5tbsp. Milk
  • 2cups chocolate chips


  • 2 bricks room temp cream cheese
  • 1box instant cheesecake pudding ***
  • 3/4cup confectionery sugar
  • 1 regular container Cool Whip
  • 3/4 cup Milk


  • 1/2cup dark chocolate chips
  • 1tsp vegetable oil

In a large mixing bowl, cream the cream cheese until smooth with no lumps.

Add the powdered sugar, pudding mix and milk. Mix together until smooth.

Fold in the Cool whip and let set in fridge.

In another large mixing bowl cream the butter and both sugars, until light and fluffy. (about 2-3 minutes)

Mix in the milk and vanilla

Now add the flour and mix well until all combined and smooth

Fold in the chocolate chips

Spray a 11×15 pan with non stick spray and sprinkle a little flour over the spray.

Spread half of the cookie dough over the bottom of the pan

Now spread the cheesecake mix over the dough. Completely covering the dough.

Spread the remaining dough over the cheesecake, covering it all.

In a small microwave safe bowl, melt the chocolate chips with the oil until smooth (about 30seconds)

Drizzle the melted chocolate over top

I placed my bars in the freezer for an hour to set them up. Also because I knew there wouldn’t be room for them in the fridge at my moms house. When we got there I simply left them on the counter until it was dessert time.

If you do not want to freeze them. I would just chill in the refrigerator for 30 minutes to let them all set.

Slice and ENJOY!! πŸ™‚

Oh these are Heaven!! And are very addicting!!

Let me know what you think and as always…


***This last weekend when I made this, I couldnt find the cheesecake pudding so I ended up grabbing a box of the Jello brand NO BAKE cheesecake mix. (thanks Amy for the tip) I used the powder mix in place of the pudding and it turned out amazing!! Soo if for some reason you cant find the instant pudding, you can still make this! πŸ™‚


Creamy Fruit Salad

MMmmm Berry season is one of my favorite times of the year! There are few things quite as good as biting into fresh picked, sweet, juicy berries!! There are so many yummy ways to enjoy the berries, shortcakes, pies, trifles, cakes, but my favorite way to eat them is this amazing Creamy fruit salad! Oh I can sit and eat an entire bowl of just this for any meal of the day…or just a snack! πŸ˜‰Β  It is so simple, its crazy! Yet it is so satisfying!


Creamy Fruit Salad

  • 1 6oz container Vanilla greek yogurt
  • 1.5 cup small diced strawberries
  • 1 cup pitted and chopped cherries
  • 1cup halved red grapes
  • 1/2cup blueberries
  • 1 tsp. cinnamon

In a large bowl combine the yogurt and cinnamon until smooth.

Stir in the fruit, until well combined.

Chill for 30minutes in the refrigerator

Enjoy!! πŸ™‚

Don’t be surprised if you just grab a big spoon and sit down with the whole bowl by yourself! πŸ™‚