Lasagna is one of those foods that I definitely consider to be a comfort food. Pasta? Good. Sauce? Good. Cheese? Gooooooood! Truth be told though, I don’t think I’ve made a traditional lasagna in quite some time. Not since I started making my one-pan skillet lasagna. And of course my discovery of the lasagna roll!
I love lasagna rolls because they just seem like less work to prepare. Rolling them up is quick task. Not to mention, they are great for portion control! These Chicken Florentine Lasagna Rolls are my most recent creation and they are seriously scrumptious!
I do like to use rotisserie chicken for these rolls. Shredded chicken works best for lasagna rolls since you need to roll them up nice and tight. Large pieces of meat would make that difficult.
The white sauce make look thick and creamy, but contains no heave cream. I used some broth and low-fat milk and grated Parmesan cheese, and flour to thicken it up. It’s a quick and easy sauce to whisk up! You can add a splash of white wine for if you’d like or even fresh lemon juice would also be good for an extra punch of flavor in the sauce.
If you asked me what my top 3 most favorite desserts of all-time are, I would tell you the following: Creme brulee, chocolate cake, and tiramisu. Tiramisu might just my favorite of the three.
I adore the flavors of tiramisu. The coffee-soaked lady fingers layered between a whipped cream and marscapone mixture. It’s just heaven in a dessert!
I mixed up these fun little mini tiramisu trifles a few weeks ago and I’m in love! These are so easy to make and great for parties or showers where you might be down for making individualized treats! Everything is better in mini form.
These trifles are pretty simple to make and can also be made ahead of time if desired. I made these the night before I wanted to serve them and they were perfect!
A quick note on the ladyfingers – if you’ve never bought them before, you can typically find them prepackaged in your grocery store’s bakery section. I like to use the softer, more cake-like ladyfingers as I feel like they soak up the coffee better. You may be able to find more firm ladyfingers in the regular cookie aisle, but I recommend looking for the softer ones first.
I know I’ve said it before here, but pizza and salad goes together for me like PB&J – they are meant to be together! I always have to have a big bowl of salad with my pizza. I need the salad to balance out the heaviness of pizza and I love dipping my crust in not just dressing, but the lettuce too! I scoop it all up together and it’s the best thing ever!
So naturally any pizza topped with salad is a win for me. And my favorite salad is the Cobb Salad! I love the toppings – meat, avocado, eggs, bacon, cheese, tomatoes and whatever else you want! In the case of this Cobb Salad pizza I also added broccoli which may not be traditional, but it’s one of my favorite salad toppings.
Oh and just a quick side note- I totally sent Sean to the store to get bacon for this recipe. Then I proceeded to forget to cook the bacon for this pizza. Shhh, let’s not tell him this. But yeah, add bacon too!
I’ve been spending a lot of time lately updating old recipe posts and I realized that I don’t have nearly enough steak recipes on this blog. We don’t eat a ton of it, but do enjoy it occasionally and with Cinco de Mayo almost here, steak fajitas were the perfect dinner choice!
This meal is seriously so simple. All you have to do is slice up some flank steak, a few bell peppers, and some onion and toss it all in a big freezer bag. A simple marinade made with lots of fresh lime juice, chili powder, and cumin gets thrown in and then you let it marinate for a few hours or even overnight. Dump it all on a sheet pan when ready to cook and dinner is ready in about 15 minutes!
As you can see from the pictures, I like my steak well-done. I know, I should be ashamed, but what can I say? It’s just how I like it. I cooked my steak and veggies together for about 10 minutes and then switched the broiler on for another 4 minutes or so to give the steak and veggies a little char.
If you prefer your steak to be more rare, no problem! You can start by just cooking the veggies for about 5 minutes and then adding the steak to the pan for the last 3-7 minutes of cooking instead of the full 10-15 minutes.
While I served this with tortillas and some guacamole, the steak and peppers are honestly just delicious as-is if you are trying to watch carbs. You can also serve the steak and peppers over cilantro rice or even a salad!
This sheet pan meal is the best quick weeknight dinner as you can prep everything the night or morning before. One other thing – this also is a great freezer meal if you are into meal prepping. Simply slice the steak and veggies and toss in the marinade into the freezer bag, toss to coat, and into the freezer it goes until you are ready to cook.
Raise your hand if you are a total salsa addict? That’s me. I’m basically addicted to ALL of the salsas – tomato salsa, fruit salsas, a combo of the two, I love it all. Okay, well, maybe not super spicy salsa though.
Grilling season is upon us which means I’m going to be grilling chicken or fish every day on repeat from now until the fall and my husband is going to roll his eyes with boredom when he asks what’s for dinner and I tell him it’s more grilled chicken. Hey, it’s lean and easy to make! And it’s also the perfect vehicle for piling salsa on top of.
I make this mango avocado salsa A LOT. It’s so yummy on chicken or salmon. It’s even better served on top of chicken marinated in fresh lime juice and honey and then grilled to perfection! This is my new favorite dinner for summer for sure.
I like to marinate the chicken for about 30 minutes. I don’t think it needs any longer than that and while it’s chilling in the fridge, I make the salsa. This is a really simple main dish. With the salsa on top, it’s also pretty filling so you can keep the side dishes equally as light and easy. It’s great with salad, steamed veggies, roasted potatoes, or rice.
I’m not sure what is happening with this year, but Easter is already this weekend and I cannot believe it! I know Easter brunch is a big deal for a lot of you so I wanted to give you these crazy delicious Strawberry Cheesecake Crepes to add to your menu!
Crepes seem so fancy, but are actually pretty easy to make which makes them perfect for impressing your breakfast and brunch guests! There may seem like a lot of steps involved to make these and it can take some time to make the crepes, but keep in mind that you can make the crepes in advance. In fact, I always make mine days before I actually need them. They freeze really well too. You just need to defrost and warm them before assembling!
The strawberry cheesecake filling is made with fresh strawberry puree, cream cheese, and fresh whipped cream and a touch of powdered sugar. I pureed about 1 cup of fresh strawberries and mixed in a little over half of the puree into the cream cheese mixture.
I have found it doesn’t take a ton to give it that strawberry flavor and pretty pink color and adding too much can make the filling a bit runny. So you will start by adding about half of it, taste to see if the flavor is strong enough and that the mixture isn’t too runny before adding more. The filling isn’t super thick, but shouldn’t be super thin either. These crepes are perfect for Easter and Mother’s Day brunch and are sure to impress!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!