Pizza Spaghetti

8 oz box of spaghetti
4 eggs
1/4 C milk
1/2 C parmessan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp pepper
25 oz pizza sauce
2 C shredded mozzerella or Itailian blend cheese
1/2 lb pepperoni







1. Preheat oven to 375
2. Cook spaghetti to al dente 
3. Whip eggs and milk together, then add in seasoning and parmessan
4. Once pasta is cooked, run cold water over it until cool and drain well
5. Add pasta to egg/milk mixture
6. Place spaghetti noddles in a 9x13 pan (or split into two 8x8 pans)
7. Sprinkle with 1/4 C cheese and top with pizza sauce
8. Layer half of the pepperoni, followed by half of the remaining cheese and repeat
9. Bake for 30 min
10. Let stand 10 minutes before serving

To Freeze:
1. Follow steps 1-8
2. Cover and freeze
3. To cook, let defrost and bake at 375 for 30 minutes and let stand for 10 minutes before serving.

(inspired by Spahizza, by Money Saving Mom)

Portobello Mushroom Pizza

1 onion, diced

2 tsp olive oil

5 cloves garlic, minced

5 roma tomatoes, diced

1/2 tsp balsamic vinegar

1 tsp dried basil

1/2 tsp oregano

1 tsp rosemary

1 1/2  tsp balsamic vinegar

3 portobello mushrooms, destemmed

4 oz mozzerella cheese, thinly sliced

1. Add onion, garlic and 1 tsp olive oil to a skillet and cook on medium until soft and browned

2. Add tomatoes, herbs, 1/2 tsp balsamic vinegar and cook until soft

3. Mix remaining olive oil and vinegar and brush onto mushrooms

4. Split tomato mixture evenly between mushrooms

5. Cover with cheese 

6. Cook on a grill on medium for 12-15 minutes until cheese is melted

Creamy Herb Chicken and Pasta

2 chicken breast, cut in half
1 tbsp olive oil
pepper to taste
1 onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp rosemary
1/2 C cream cheese (or herb boursin)
1 box pasta
1 C chicken broth



1. Add onion and garlic to a skillet and cook until soft
2. Set aside
3. Cover chicken in olive oil and pepper to taste, brown in a skillet and cook through
4. Remove chicken and set aside
5. Start water boiling for pasta and cook according to box
6. Add onions and garlic back in the skillet and cover in chicken broth
7. Add herbs and cream cheese, stir until cheese is melted
8. Add chicken back into the skillet and simmer for 5 minutes
9. Remove chicken and toss pasta in remaining sauce

Zucchini Casserole

2 tbsp butter
3 cloves garlic, minced
1 shallot, minced
1 onions, diced
6 medium zucchini, peeled and sliced
2 eggs
1 C milk
1 C cheddar cheese, shredded
salt/pepper to taste
1 sleeve ritz crackers, crushed(optional)







1.Preheat oven to 350
2. Saute garlic, onion, and shallots with the butter in a skillet for 2 minutes on medium
3. Add zucchini and cook for 5 minutes
4. Whip eggs with milk and add cheese
5. Add zucchini mix to the egg mixture
6. Pour into a greased 9x13 pan
7. Top with crushed crackers (when I make this again, I will omit this)
8. Bake for 45-50 minutes, let stand 5 minutes before serving

(inspired by Squash Casserole, by Add a Pinch)

Vegetable and Barley Stew

1 lb ground turkey or chicken (optional)
1 tbsp olive oil
6 stalks of celery, diced
4 carrots, thinly sliced
1 large sweet onion, diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 lb mushrooms, diced
4 cloves garlic, minced
1 C pearl barley
8 C vegetable or beef broth
1 bay leaf
1/4 C flour
salt and pepper to taste




1. If you are adding meat, brown meat in a large stock pot
2. Add celery, carrots, onion, rutabaga, parsnip,mushrooms, garlic and olive oil to the stock pot and cook on medium high for about 5 minutes
3. Add barley and cook for another 2 minutes
4. Mix flour, salt and pepper with 1/2 C broth
5. Add floured broth, remaining broth and bay leaf to the stock pot and mix well
6. Boil on medium low for 1 hour
7. Remove bay leaf and serve warm

To Freeze:
1. Follow directions 1-7 and let cool completely and place in a freezer safe container
2. When ready to eat, thaw completely and bring to a boil in a stock pot, serve warm

(inspired by Root Vegetable Stew with Beef and Barley, by Whole Foods)

Chicken Parmesan

2 chicken breast, cut in half length wise
1 tbsp olive oil
salt/pepper to taste
2 C marinara sauce
2 tbsp dried basil
1tsp oregano
4 tbsp parmesan
2 clove garlic, minced
8 oz mozzarella cheese, sliced
12 oz pasta








1. Cover chicken in olive oil and sprinkle with salt and pepper
2. Brown chicken in a skillet for 2-3 minutes a side until golden
3. Remove from pan and set aside
4. Boil water in a large saucpan
5. Add marinara to the skillet along with basil, parmesan and oregano
6. Add chicken back into the skillet, cover in sauce and cook covered for 10 minutes on medium high
7. Cook pasta according to box
8. Cover chicken in sliced mozzarella
9. Place skillet under the broiler on high until cheese is melted and bubbly
10. Serve over cooked pasta

(inspired by Skillet Chicken Parmesan, by Iowa Girl Eats)

Sweet Potato and Quinoa Veggie Tacos

2 C sweet potatoes, skin removed and cubed
1 C sweet corn
1 large onion, diced
1 C quinoa cooked
1 1/2 tbsp cumin
1/2 tsp cinnamon
1 tsp garlic powder
2 tbsp coconut oil
2 tbsp lime juice
1/2 C queso fresco







1. Preheat oven to 425
2. Combine sweet potatoes, corn, onion, cumin, cinnamon, garlic powder and coconut oil in a bowl
3. Mix well and spread onto a cookie sheet
4. Bake for 25 minutes
5. Mix quinoa, queso fresco and  lime juice together in a bowl and add sweet potato mix
6. Add desired amount to corn or flour tortillas with desired toppings (I just added lettuce)

To freeze:
1. Follow 1-5 and let cool completely
2. Place in a freezer safe bag
3. To serve, thaw completely and warm in the oven at 350 for 15 minutes


(inspired by Quinoa and Sweet Potato Tacos, by Once A Month Mom)