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Spinach, Pesto Wonton Lasagna

The chilly weather makes crave classic comfort food. When you think “comfort food” you certainly do not envision a figure friendly dish. to the rescue! I found this fantabulous recipe and knew this would be a tasty treat and perfect as the weather begins to change seasons. However we are now at the end of September and it will be 85 degrees tomorrow? Really?

Nonetheless this was a perfect Sunday dinner for hubs and me. It was tres easy and so tasty and just as yummy for lunch the next day.

The secret ingredient? Wontons wrappers for the lasagna “noodle.” Who knew? A great way to trim up calories and not sacrifice flavor!


Spinach-Pesto Lasagna


  • 1 cup ricotta cheese
  • 4 tablespoons pesto, divided
  • 1 egg white, lightly beaten
  • 1 (5 ounce) box baby spinach
  • 18 wonton wrappers (1 package)
  • 1 (8 ounce) jar roasted red peppers, rinsed and drained
  • 1/4 cup mozzarella cheese
  • 2 tablespoons parmesan cheese


1. Preheat oven to 350°.

2. In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.

3. Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.

4. Spread remaining 2 tablespoons pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.

5. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.

6. Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.




Berries ‘N Cream Wonton Cups

This is a perfect summer, spring light delicious dessert. It is dainty, pretty and oh so cute.

Yet I’m not getting around to posting this until the September. Now when summer is coming to a close and I find myself  yearning for Starbucks Pumpkin Spice Lattes on a Saturday morning, and I’m rocking my favorite Drake sweatshirt in the evenings and on the weekends.

This can be easily adapted to use  whatever fruit is in season. A new twist on apple crisp, perhaps?

These babies looked so impressive. But secretly, they were a cinch to make. Try em out!

Berries N Cream Wonton Cups

Adapted from: Pampered Chef: It’s good for you


  • 24 square wonton wrappers
  • 1 tablespoon butter or margarine melted
  • 2 tablespoons granulated sugar
  • 1 container frozen yogurt
  • 1 1/2 frozen whipped topping
  • 1 cup raspberries
  • 1/2 cup blueberries
  • 2 teaspoons powdered sugar
1. Preheat oven to 350. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugar side up, into cups of Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan and let cool.
2. Scoop yogurt into each wonton. Top each with fruit. Garnish with whipped topping and sprinkle with powdered sugar.

Chicken Apple Sausage Strata

I’ve been MIA is an understatement.

Life happened. Back to school, back to work, back to no time to do anything except work, workout, cook, sleep. Repeat. Boring.  I won’t lie. I get the back to school blues. Now I love my job, but I love my summer schedule. Cooking, working out, cleaning, wine. Sounds perfect.

Enough complaining, no time for that. A month ago my familia came into town and I had so many delicious breakfast bakes in mind to try out. This one I had to try out immediately. I’ve gotten a little off track with trying to make a special breakfast at least one morning on the weekends. I am hoping that changes soon, scratch that. It will change soon.

This was a popular treat! We made it the night before after an amazing dinner at Citizen Kane’s.


Chicken Apple Sausage Strata

  • 2 tsp oil
  • 1 lb mild pork sausage (I use turkey sausage)
  • 2 large Granny Smith apples thinly sliced
  • 12 pieces day old white bread, cubed
  • 9 eggs, slightly beaten
  • 3 cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 tsp dry mustard
  • 1 1/2 cups Cheddar-Jack cheese
1. Heat oil in skillet. Brown sausage. Remove and place in large bowl. Add apples to the skillet and cook until golden brown. Add apples and bread to large bowl with sausage.
2. In another bowl, mix eggs, milk, salt, pepper, and mustard.  Add the egg mixture to the sausage mixture and stir in 1 cup of cheese. Pour into a greased 9 x 11 pan.  Cover with foil and refrigerate overnight.
3. Preheat oven to 350. Bake egg dish for 30 minutes. Sprinkle on remaining cheese and bake for an additional 15 minutes, or until cooked through.

Source: The Sweets Life









Happy Birthday to Lily boo!

Love bug turned 1 in the middle of April. Hubs was kind enough to throw his bday bash with Lily. They both got cake.

We adopted our baby girl from Gateway Pet Guardians last in June of 2010.  Here she is as a little runt.

 Could she be any cuter? With her uber fashionable collar that was much too big at the time. Hubs words were ” Why is she so calm?  I thought she’d have more energy.” Be careful for what you wish for since we have a marathoner sprinter on our hands.

In true domestic diva fashion I knew I not only had to bake special cupcakes for hubs birthday. Lily also needed a special cake.

Scouring the internet and I found this special cake for Lily. She gobbled it right up. Not sure if she tasted it since she may or may not live for food, especially if there is peanut butter involved.

Lily is quite the party animal and partied hard that night as she usually does. She slept til 7 the next day. Gasp!

Such a spoiled pooch!

Peanut Butter Carrot Doggy Cake

1 cup whole wheat flour
¼ cup natural peanut butter
¼ cup vegetable oil
1/3 cup honey
1 cup shredded carrots
1 egg

1. Preheat oven to 350 degrees F. Grease an 8″ round cake pan or an 8×4-inch loaf pan. *

2. Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean.

*I used a loaf pan and carved the doggy bone.

Source: Brown Eyed Baker

Summer Tomatoes, Corn, Crab and Avocado Salad

Hooray. Another salad that has some of my favorite things in. Combine it together and you have a perfect and quick summer dish. And this is a good looking. So bright and colorful it makes me happy. And my tastebuds.

This could easily be served with chips for a dip, over some lettuce or spinach as a salad, or in a tostada which is what we did. Or you can just eat it plain. Which is what I started doing. But probably should not admit.

So this fun salad would be great for a quick leftover lunch. Yes lunch. I’m back to work which means planning my lunches ahead of time. And even worse, no more wine. Yeah, that is a lie. Now I sip water as I cook meals unless it is Friday or Saturday. Or if the kids are just a little cuckoo. Good thing I love my job.

Back to drinking my water pretending it is something else.

Summer Tomatoes, Corn, Crab and Avocado Salad

Adapted from: Skinnytaste

  • 12 oz lump crab meat (fresh is best, but we used can)
  • 1 pint red cherry tomatoes cut in half
  • 1 avocado diced
  • 2 hot peppers (I used jalapenos)
  • 1 1/2 cup roasted corn (they sell this at Trader Joes, or you can do it yourself)
  • 1/3 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 2 tbsp chopped cilantro
  • salt and pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and toss. Adjust lime juice, salt and pepper to taste.

Spinach, Green Onion, and Smoked Gouda Quiche

You know what day it is!?!? Sunday! Sunday funday? Maybe for some of you, but most times for me Sunday means: church, cleaning, errands, getting Lily tired out for a little bit of Monday, grocery store and getting mentally prepared to go back to work.  Sounds thrilling? Are you asleep yet?

Well so since we attempted to start this new tradition, this is the yummy quiche breakfast we I made last weekend. Let’s be honest, Hub does not enter the kitchen all that often. He likes to think of himself as the “Grill Master.” Okay honey. When we have cooked together I find myself getting a little too anal, since it needs to be done my way. Obviously.

The quiche was super easy, a little time consuming, but since cooking is something I enjoy, I do not mind. It is a very impressive dish. Great for a brunch with friends, impressing the in-laws, or just to eat! One more highlight? It made a ton! Which we enjoyed for breakfast and even lunch that week. I love left overs! Now I’m lazy and did not make the pie crust. I bought a handy one from the freezer aisle. I need to get over my fear of making pie crusts.

Spinach, Green Onion, and Smoked Gouda Quiche


6 tablespoons butter, softened
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1 large egg yolk
5 3/5 ounces all-purpose flour (about 1 1/4 cups)


1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
Dash of grated nutmeg
3 large eggs


1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
2. Preheat oven to 350°.
3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.
4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.
5. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Source: Cooking Light August 2010

Creamy Peanut Butter Pie

To begin, this is not going to be my normally oh so happy post. I wish it was.  How many times do you find yourself saying. “I’ll do it tomorrow.” “I’ll call tomorrow.” “I will make this tomorrow.” What if there is no tomorrow?

Just today I came across a heartbreaking story from a food blogger.  She lost her husband to a massive heart attack. He and his wife have two youngsters, 8 and 3. On Tuesday, she asked for people to make this pie in honor of him on Friday.

Now do I know these people? No. However the fact that there is a wife who has two little kids and is left alone breaks my heart. To have someone you love so much, taken from you, without the chance to say good-bye. I can’t imagine it.

We never know what tomorrow will bring. Make this treat for someone you love. If your children are begging for cookies, make those with them. Hug your loved ones just a little tighter and give them one more kiss.  Call ySome of the simplest pleasures we just pass on by because we are in such a rush. Treasure those moments.

In the words of Ne-Yo “We might not get tomorrow.”


Creamy Peanut Butter Pie

For the crust

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

For the filling:

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice


Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. * Because I am lazy I skipped this and used a premade crust. I need to get over my fear of making a crust.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Source: Adapted from In Jennie’s Kitchen

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