Meatball Baked Spaghetti

Everyone loves a nice saucy Pasta Bake recipe! This meatball casserole is made with homemade meatballs (or frozen if you’re in a rush), spaghetti and a variety of cheesy toppings all baked into a delicious casserole.

Add a fresh tossed salad for a perfect meal!



  • 1 lb lean ground beef, turkey, or chicken
  • 1/3 cup fresh bread crumbs
  • 1 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup onion finely chopped
  • 2 tablespoons fresh parsley 
  • 1 egg


  • 8 oz spaghetti
  • 1 tablespoon olive oil
  • 2 cups mozzarella cheese shredded, divided
  • 1/2 cup parmesan cheese grated
  • 1 large egg slightly beaten
  • 2 tablespoons fresh parsley
  • 28 oz pasta sauce homemade or jarred

How to Make Spaghetti Pasta Bake

Any decent meatball casserole calls for delicious meatballs! If you don’t want to make them by hand, replace them with defrosted/cooked premade meatballs for simplicity!

  1. Prepare the meatballs.
  2. Mix pasta and cheeses (per recipe below)
  3. Top with meatballs and sauce and bake until bubbly and browned.
  • Grease a large casserole dish.
  • Preheat oven to 400°F. Combine all meatball ingredients and form into 1″ balls.
  • Place meatballs in a 9×13 dish and bake 18-20 minutes. Remove from oven and reduce heat to 350°F. Remove the meatballs and set aside.
  • Boil the pasta until al dente. Drain well and toss with olive oil.
  • Stir together egg, parsley, pepper, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese & pepper to taste. Toss with the pasta and place it in the 9×13 dish.
  • Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned, about 10 minutes.

Enjoy with some garlic bread, or a nice fresh salad. I added a lemon dressing recipe below for a light, and simple dressing idea.

Enjoy – See you in the Kitchen!

Crispy Lemon Romaine Salad with Grilled Cheese Croutons

A dinner for when you don’t want to cook dinner. A sandwich for when you don’t want an actual sandwich. A salad for when you don’t want a salad but a little bit more. Comfort food when you want comfort food but still a little healthy. Start with your favorite lettuce—or, you know, whatever is in the fridge right now. Find the best bread you can, or what’s in your pantry right now. Choose your favorite cheese, anything will do!!


  • 4 thick slices of your favorite bread
  • 4 thick slices of your favorite cheese
  • 4 thick slices of your favorite lunch meat (I wanted some protein, you can skip this step if you like)
  • 2 tablespoons extra-virgin olive oil, plus more for the grilled cheese
  • Pinch of salt and pepper
  • Pinch of red pepper flakes
  • 2 tablespoons simple lemon salad dressing
  • Bundle of your favorite lettuce
  • Garnish salad with any of your favorite salad toppings


Set a nonstick skillet on the stove over medium heat. While the pan heats up, make two sandwiches with the bread and cheese. Brush the outside of the sandwiches with a small amount of olive oil, generously sprinkle all over with salt, pepper and red pepper flakes.

When the pan is hot, add the cheese sandwiches. Cover with a lid, and cook for about 3 minutes, pressing down every so often, until the bottoms are golden-brown. Flip, cover again, and cook for another 3 minutes or so, until golden-brown all over and the cheese is melty.

While the grilled cheeses are cooking, make your salad (anyway you like). Top with your favorite dressing. Divide the salad between two bowls or plates. Chop the grilled cheese into bite-sized pieces, then sprinkle these on top of the salad. Eat while ‘croutons’ are still warm.

Yummy comfort food – Enjoy!

See you in the Kitchen!

Simple Lemon Salad Dressing


  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 2 garlic cloves minced or pressed (1 tsp)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Place all ingredients in a bowl and whisk to combine.
  • Or, place all ingredients in a jar, and shake to combine.
  • Store leftovers in the refrigerator for up to 10 days. Enjoy!

See you in the Kitchen!

Quick Simple 15 Minute Lo Mein

15 Minute Lo Mein – Yes Please! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!



  • 3 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar

Lo Mein:

  • 4–6 ounces, your favorite uncooked noodles
  • 1 tablespoon sesame oil
  • 3 green onions, chopped 
  • 2–3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, or broccoli
  • 1–2 tablespoons mirin
  • Dash of sesame seeds for garnish


  • Sauce: Shake all the sauce ingredients together in a jar.
  • Noodles: Cook the noodles according to package directions. Drain and set aside.
  • Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed. Serve topped with remaining green onions!

Enjoy – see you in the Kitchen!

Asian Beef Lettuce Wrap

Another flavor-packed dinner ready in just 15 minutes!

Asian Beef Lettuce Wraps are ready in just 15 minutes! This easy, low carb dinner recipe is made from ground beef and other kitchen staples. Easy and packed with flavor.


  • 2 teaspoons sesame oil
  • 1 pound ground beef
  • 1 tablespoon of ground ginger
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoon of GF soy sauce
  • 1 teaspoon red pepper flakes
  • 1/4 hoisin sauce
  • 1/4 chopped peanuts, garnish
  • salt and pepper for taste
  • 1 head Boston lettuce


  • Wash and dry Boston lettuce
  • Add vegetable oil in large pan and sauté beef until brown.
  • Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
  • Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups
  • Add more peanuts for garnish

Serve with rice or lo mein.

Enjoy – see you in the Kitchen!

Peanut Butter and Pumpkin Dog Treats

Dog are not our whole life, but they make our life whole


Two of Bella’s favorite things are peanut butter and pumpkin. So I wanted to create a treat for her that was healthy and tasty for her. So this simple dog treat is made with 5 ingredients and super easy to make!


  • 1 cup whole wheat flour
  • 1/2 cup peanut butter
  • 1/4 cup pumpkin
  • 1/4 cup chicken stock
  • 1 teaspoon cinnamon


  • Preheat oven to 350° F.
  • Combine flour, peanut butter, pumpkin and cinnamon in a large mixing bowl. Add stock and stir until well-combined. The dough will be thick. Once combined, use your hands to press the dough into a ball. Place dough ball on a flat service (with a sprinkle of flour if needed) and roll out evenly with a rolling pin. Dough should be about ¼ inch thick. Use a cookie cutter to cut the dough into desired shape and place on ungreased baking sheet.
  • Bake for 18+ minutes or until golden brown and hard to the touch. The baking time will vary based on the the size of the treats. Store in an airtight container.

Enjoy – see you in the Kitchen!!

Ultimate Breakfast Sandwich

This is the ultimate breakfast sandwich; perfect for weekend brunch, rough mornings, and of course big appetites!


  • 3 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 slices of Rye bread
  • 2 tablespoon butter
  • 3 slices of honey ham
  • 3 slices of provolone cheese


  • In a mixing bowl, add eggs, salt, pepper, red pepper flakes. Mix until combined.
  • Cut out the center of the bread slices, leaving only the crust.
  • Heat butter in a large non-stick pan. Place bread slice in the pan and fill with egg mixture. Cook about 3 minutes and flip. Cook additional 3 minutes. Add cheese and ham to 1 slice of bread.
  • Top with remaining slice, place lid over the pan until melt cheese.
  • Remove from heat and enjoy!

Enjoy! See you in the Kitchen.

Shrimp Fried Cauliflower Rice

This recipe will satisfy all your Chinese food cravings while still keeping your dinner healthy, delicious, and super quick. It is a wonderful light meal packed with veggies and shrimp. Super easy to make.

Skip the takeout and make this amazing, low carb ‘fried rice’ meal right at the comfort of home and its done in just 20 minutes!


  • 1 pre-packaged cauliflower; ‘riced’
  • 2 tablespoon olive oil
  • 1 pound cooked shrimp, peeled and deveined
  • salt and pepper, to taste
  • 2 large eggs
  • 4 green onions
  • 3 cloves of garlic, minced
  • 1/2 tablespoon minced ground ginger
  • 1 cup diced carrots
  • 1 cup fresh peas
  • 1 cup broccoli florets
  • 2 tablespoon low sodium soy sauce
  • Dash of sesame seeds for garnish


  • Heat 1 tablespoon of olive oil in large pan, pour eggs into the pan and quickly scramble
  • Remove from pan and set aside
  • Place pan back on medium-high heat and sauté green onions
  • Stir in garlic and ginger continue to cook for 30 seconds
  • Add the carrots, broccoli and cook until tender; about 3 minutes
  • Add the peas and cauliflower ‘rice’ and stir to combine.
  • Reduce heat to medium and continue to cook for about 5 more minutes.
  • Stir in the cooked eggs, shrimp, and soy sauce
  • Taste and add more soy sauce, if needed
  • Garnish with sesame seeds and serve.

Enjoy and see you in the Kitchen!

Lemon Pepper Salmon

So, I’m not sure how your week’s been, but I could really use an easy, healthy dinner right now. Being quarantined for the next two weeks, socially distancing and trying to remain healthy (mentally and physically). Something simple, easy to make, less than 10 minutes of prep.

YES PLEASE! No mess, easy clean up, sheet pan dinner!! This lemon pepper salmon is IT!

Baked salmon is quick and easy to make for cooks of any level. It’s not too fancy, and easy, very hard to mess it up. Salmon isn’t just good for you – you can have whatever type of side you desire. In this household we like to add asparagus and cherry tomatoes to cook along side the salmon. Makes for an easy one sheet pan dinner. Whip up a starch for another side and you have a well-rounded dinner during the week!


  •  1 pound of salmon — boneless (skin on or off, depending upon your preference)
  •  10 sprigs of fresh thyme
  •  2 medium lemons
  •  2 tablespoons extra virgin olive oil
  • Pinch of salt and pepper
  • Teaspoon of basil
  • Bundle of asparagus
  • Handful of cherry tomatoes


  • Heat oven to 375 degrees. Line a rimmed baking sheet large enough to hold your piece of salmon with foil. Coat with cooking spray.
  • Arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
  • Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon.
  • Trim your asparagus in half and cut your tomatoes in half. Add to your baking sheet around the salmon, drizzle olive oil over the veggies.
  • Bake for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon.
  • Once done, sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired. Portion out your salmon and serve with your favorite vegetables and/or starch.

Enjoy – see you in the Kitchen!

Kiss Me – I’m Irish

May your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go.

– Irish Blessing

The consumption of corned beef is often associated with St. Patrick’s Day. BUT corned beef is not considered an Irish national dish…….what??? The connection between corned beef and St. Patrick’s Day originates actually as a part of the Irish-American culture; along with the glittery shamrocks and cereal box leprechauns.

But it’s SOO delicious! You can cook corned beef multiple different ways but I prefer in the slow-cooker. No more dry corned beef!! When cooking in a slow cooker all day you can’t go wrong. Very easy, no mess, perfectly cooked beef – always serve with soda bread to bring you LUCK all year long!


  • Bag of baby carrots
  • 10 baby red potatoes, quartered
  • 1 onion, sliced
  • 4 cups of water
  • 1 (4 pound) corned beef brisket (with spice packet)
  • 1/2 coarsely chopped cabbage


  • Place carrots, potatoes, onions into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Sprinkle on the spices from the packet, cover, and set the cooker on Low.
  • Cook the brisket for 8 hours on low. An hour before serving put cabbage in slow cooker. Continue cooking.

Serve with your favorite beer, soda bread and enjoy the luck of the Irish!

See you in the Kitchen!