Archives for category: Cooking

A couple months ago I found this recipe on Lindsay’s blog, The Lean Green Bean. It’s taken me awhile to make it, but I did, and it was pretty good, so I thought I’d share it.

Frozen Yogurt Granola Bars March 26 2013 (1)

It’s really fast and easy to make. It took me under 10 minutes to have everything mixed together and in the freezer.

Frozen Yogurt Granola Bars March 26 2013 (2)

You can use whatever berries you like. I had a bag of frozen strawberries and a bag of mixed berries in the freezer, so I put a little of both in. Next time I think I’ll just go with the strawberries – they’re definitely my favourite.

Frozen Yogurt Granola Bars March 26 2013 (3)

For all the details, click here for the recipe. I think these would be a great snack on a hot summer day – perfect for cooling off.

Pasta Casserole February 28 2013 (2)

I made this the other night and it turned out great, even if it did take longer to make than the recipe said. It was still definitely worth it.

Pasta Casserole February 28 2013 (1)

There was enough for leftovers, and this was one of the things that I was looking forward to eating for lunches. It was just as good the second time around. You can find the recipe here.

What’s the last thing you made that was utterly delicious?

Roasted Chickpeas November 23 2012 (1)

Dry the chickpeas as much as possible. It was a slow process. There has to be an easier way of doing it.

Roasted Chickpeas November 23 2012 (2)

Put them in a bowl.

Roasted Chickpeas November 23 2012 (3)

Add spices and mix.

Roasted Chickpeas November 23 2012 (6)

Bake. They took longer to bake than the recipe said. I had to put them back in for an additional 25 minutes to make them crunchy.

Roasted Chickpeas November 23 2012 (7)


While I liked the spices included in the recipe, next time I make these I think I’m going to try using the spices that I use in my cereal snack mix.

I used this recipe from Meghan Telpner.

A couple weeks ago on I was browsing on Pinterest and found a recipe for baked zucchini crisps. The photo looked amazing so I clicked on it to find out more. Once I’d read the recipe I decided I had to make them. I had a couple zucchinis from the garden to use, so I thought this would be the perfect recipe to use one in.

Zucchini Parmesan Crisps_thumb[1]

I used a mandolin to slice the zucchinis – which would have taken forever by and, plus I can guarantee that they wouldn’t have been as uniformly cut. I’m so glad someone invented mandolins! Once it was all sliced I tossed them in the olive oil.

Zucchini Parmesan Crisps (1)_thumb[2]

I put together the panko and parmesan mixture – super simple and easy.

Zucchini Parmesan Crisps (2)_thumb[1]

When the recipe says to press the zucchinis into the bread crumbs, they mean press! Once I did a few I got the hang of it, and the rest went pretty quick. Usually I end up running out of breading, but with this recipe there was enough to do the whole zucchini.

Zucchini Parmesan Crisps (4)_thumb[1]

I definitely should have cooked them a few more minutes, but they were still delicious! They were in the oven for the higher end of the time suggestion, but I think after a few more minutes they would have been perfect.

Zucchini Parmesan Crisps (3)_thumb[1]

Despite being a tiny but undercooked, they were really tasty. The outside was crispy and the inside was tender and moist. I’ll definitely be making these guys again, the only difference is with a slightly longer baking time.

Click here for the recipe over at the Black Jack Bake House.

With the zucchini that I’ve been growing in the garden, I’ve been looking for zucchini recipes. I thought I’d share some of the ones I’ve found on Pinterest.

Zucchini August 30 2012

Parmesan Roasted Zucchini

Baked Zucchini Chips

Zucchini Parmesan Crisps

Parmesan Encrusted Zucchini

Zucchini Cream Cheese Pound Cake

Zucchini Cakes



The other night I thought I’d make a recipe from my October 2011 issue of Cooking Light. I decided on the Quick Pastitsio, and I have to say it turned out pretty good. There was lots left over and it’s great reheated the next day or two. The only downside to the recipe was that it wasn’t actually that fast to make. But if you’re looking for something hot and filling on a cold night, I would definitely recommend this casserole.

Check out the recipe here.


I was recently looking though a couple magazines and I found a recipe for a chicken cashew stir fry. It looked good so I thought I’d try it for dinner.

I ended up adding more veggies, cause just the green peppers weren’t enough for me – I like lots of veggies in my stir fries, so I added a bag of frozen stir fry vegetables. It turned out pretty good. The water chestnuts and cashews added just the right amount of crunch. This is an easy meal that I’ll definitely be making again.

Click here for the recipe.