4th of July recipes

For my Instagram ladies – here are the recipes I mentioned in the post a week ago. So sorry I’m behind! We had a bad storm on the 4th and my car was hit by a large tree branch. What we thought was just cosmetic damage has turned out to also include a cracked radiator – I bet you can only imagine how fun this has been 😉 Sometimes I hesitate to share the negative items that are going on in life because it’s not like reading about infertility is the most uplifting topic and adding to it can make for quite the depressing post. But I refuse to pretend that it’s all rainbows and unicorns outside of this diagnosis. Life happens and it’s all in how you deal with it. Now onto the original post that was started last week….


The Dip

I first tasted this dip at a BBQ at a cousin’s house. I’m sure this recipe is floating somewhere on the internet but I have no idea what it is called. It does not look the prettiest but it tastes delicious!

2 8oz containers of cream cheese
2 cans of Rotel (I used 1 Mild and 1 Original)
2 sausage rolls (I use Tennessee Pride but any brand can be used)
Tostito chips

Sausage dip

1) Brown the sausage in pan over medium heat. Drain off the fat.
2) Whilte the sausage is cooking, put the cream cheese and Rotel in a microwave safe bowl. Microwave for 40 seconds. This will soften the cream cheese.
3) Add the sausage into the bowl and mix thoroughly.


Enjoy! It’s a simple recipe that is always a hit. If it cools down too much, you can pop it into the microwave or oven to heat it back up.

Berry Swirl Cake

Berry Swirl Cake

I first found this Kraft Strawberry Swirl Recipe a few years ago when searching for a cake with a light icing to mke during summer.  I’ve made some small changes as I’ve made this each time:

– The recipe calls to put the regular cake mix and strawberry cake mix half and half in the pan. I found that too difficult so I put the regular cake mix in and “plop” the strawberry mix in on top. Then I swirl with a fork.


– For the icing, I use 1/2 cup of sour cream instead of the 2/3 cup called for in the recipe.

– I use blueberries, rasberries, and strawberries instead of just strawberries.

– When I ice the cake, I ice the bottom layer, add the strawberries. and repeat with the top layer (using different fruits for the top layer). I do not add icing to the side of the cake.



Hope everyone had a great long holiday weekend and easy week back into work after!


What’s for dinner?

Good morning! We are headed to church and then to run some errands (including grocery shopping) before going to the pool this afternoon. I’m trying to do better planning out our dinners each week and for the first time in a few weeks, neither of us has work travel or events in the evening. Here is what the menu looks like this week:

Sunday – Grilled chicken sandiwches with avocado and grilled onions, side salad

Monday – Crockpot whole chicken with roasted vegetables

Tuesday – Chicken pesto flatbread

Wednesday – Gluten-free cinnamon and banana pancakes (I really wanted to do breakfast for dinner one night this week).

Thursday – Sweet potato and black bean enchiladas

Friday -Steak and grilled zucchini, peppers, and onions

Saturday – Smoked chicken, sweet potatoes, and salad

Hope everyone has a great Sunday. What’s on your menu this week?

What’s for dinner?

My husband and I go through phases of either being really good at planning our menu for the week, going grocery shopping for only the items we need and sticking to the menu OR not doing any of the above and sending a text asking “What’s for dinner?”. Add in my travel schedule for work and my husband’s odd schedule and it can be hectic. Please tell me this sounds familiar to you too!

We skipped meal planning/grocery shopping yesterday afternoon and instead spent the time with some friends. We had a lot fun and the last thing I wanted to think about when we got home was our meal plan for the week. Luckily, the ideas came to me pretty easy today and grocery shopping after work was a breeze.

Here is the plan for the week. It does not include today’s lunch and I should note I am traveling 3 days this week so it calls for using things for leftovers that we would not always have last as long.

Monday >
Dinner: Mixed vegetable and pesto lasagna

Tuesday >
Lunch: Lasagna leftovers
Dinner: Crockpot whole chicken with potatoes, carrots, and onions

Wednesday >
Lunch: Salad with leftover chicken
Dinner: BBQ chicken flatbread (using the leftover chicken)

Thursday >
Lunch: Last of the lasagna leftovers
Dinner: Meatball sub

Friday >
Lunch: Grilled bratwurst
Dinner: Eating out

Veggie Lasagna

imageHere are the ingredients for tonight’s lasagna. I do need to get better at taking pictures but for now they are coming straight off my phone.

My veggie lasagna always changes slightly but here is a general recipe:

1 box of lasagna
2 cloves garlic
a few handfuls of spinach
2 bell peppers
1/2 onion
16 oz ricotta cheese
1 cup pesto
2 cups alfredo sauce
2 cups of cheese (I usually use Six Cheese Italian)

1) Boil lasagna according to directions on box.
2) Preheat oven to 350 degrees.
3) Dice garlic, bell peppers and onion. Saute them in the pan with the spinach.
4) Layer the lasagna in the pan as follows: lasagna noodles, alredo and pesto sauce, sauteed veggies, and ricotta. I usually have 2 layers. On top of the second layer, I put another layer of lasgna and a little bit of the alfredo and pesto sauces and sprinkle on the shredded cheese.
5) Bake the lasagna

For tonight, I’m also going to make a version with marinara sauce and have some flat bread with olive oil and garlic. Once I’m done cooking, I’ll post the photo on Istagram. Do you meal plan? Do you have any go-to recipes?