Archive | Recipe RSS feed for this section

Summer Vegetable Lasagna

18 Jun

So if you’re reading this post from my website (as opposed to a blog reader), you might notice something different…

That’s right, I have an entire new blog design!!!


This was a LONG time coming, guys. In fact, I think I promised it to you in like February. Yea, it’s bad. It just ended up taking 1000x longer than I ever thought it would, and I ran into a whole lot of road blocks along the way.

In fact, here is a SUPER shoutout to my husband, the amazing computer engineer, who basically ended up doing a good chunk of the finalizing stuff for me yesterday because the computer stuff was WAY over my head!

I’m sure there are going to be a few kinks and issues to deal with in the next few days, so please bear with me as I get everything 100% completed!!


Summer Vegetable Lasagna

Since my focus was on getting the ole blog fixed up yesterday, I don’t really have too many exciting things to tell you about my day. Except about what I ate for dinner.

I got the inspiration for a summer veggie lasagna from Iowa Girl Eats and her Famer’s Market Lasagna. Except I wanted to tie in this bad boy that we purchased (kind of on a whim) from the farmers market this week: fresh goat milk ricotta.


Guys, this stuff is dreamy. It’s got the creamy consistency of ricotta with a nice goat cheese kind of flavor. Heaven.

The lasagna recipe itself is pretty basic, but I loved incorporating some of the fresh veggies we also picked up at the farmers market this week. You could really put in any of your favorite summer veggies (or change it up for fall) and make it your own. Chris also suggested adding in some spicy turkey sausage for an extra kick as well.


Summer Vegetable Lasagna

Adapted from Farmers Market Vegetable Lasagna via Iowa Girl Eats

Makes 6-8 servings


  • 10oz lasagna noodles (approximately 12 noodles)
  • 2 large shallots, chopped (or 1 small sweet onion, chopped)
  • 4 garlic cloves, minced
  • 1-2 medium zucchini, chopped
  • 1-2 medium yellow summer squash, chopped
  • 24oz favorite pasta sauce
  • 24oz ricotta cheese (I used a mix of goat milk and regular)
  • 1/2 cup packed fresh basil, chopped
  • shredded mozzarella cheese
  • olive oil
  • salt & pepper


  1. Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and set aside. Spray with olive oil if you need to stack them.
  2. Heat olive oil in a very large skillet over medium heat. Add shallots and saute until translucent, approx. 3-4 minutes, then add garlic and saute for 30 seconds.
  3. Add zucchini and squash, season with salt and pepper, and saute until just slightly starting to turn translucent, approx. 4-5 minutes. Add pasta sauce and turn heat down to medium/medium-low, then simmer until zucchini and squash are tender, 5-7 minutes.
  4. In a large bowl combine drained ricotta cheese and chopped basil then set aside.
  5. Preheat oven to 350 degrees then spray a 9×13″ pan with non-stick spray. Spread a small amount of the vegetable/sauce mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the ricotta cheese mixture and 1/3 of the remaining vegetable mixture. Repeat layers 2 more times.
  6. Sprinkle shredded mozzarella on top then cover pan with foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly.
  7. Enjoy!




I actually made this ahead of time on Sunday afternoon and kept in in the fridge. It was super easy to grab and drop in the oven on a weeknight. I definitely devoured a nice big slice after getting home from my favorite butt-kicking Cardio, Strength and Intervals class that had me sweating like a beast.


So tell me: What is your favorite way to enjoy summer vegetables?


Spicy Turkey Sausage and Leek Pasta

9 May

(First of all, I’m so happy to know that I’m not the only lobster out there! Shout out to my fellow gingers, or just fellow lobster-face individuals! I’m glad to know I’m not alone)

Happy Thursday guys! We’ve ALMOST made it to the weekend!

And I can’t even describe to you how excited I am for this weekend. Chris and I have been SUPER busy the last few weekends, and currently we have almost zero plans this entire weekend. We’re finally going to have a chance to sleep in, clean our house, and maybe even get some decorating done! Woohoo!

But I’m trying not to dwell too much on this weekend. I’ve got to make it through another 2 full days, after all!

So let’s talk about Wednesday, shall we?

I tried to avoid going outside all of yesterday thanks to the insane weather. I swear, one second it would be bright and sunny, and the next it would be ominous and thundering. What is up with this, spring??

After work I did head to the gym and busted out 20 minutes of elliptical intervals before heading to the BodyCombat class which totally whipped my tush last week after more than 6 months off from any kind of cardioboxing.

I’m happy to say that I did die AS MUCH today. It’s the little things, right? I am really loving this instructor though, because he’s a total stickler for form. As a real boxer himself, he’ll get right up in your personal space and correct your arm placement or get you to kick his hands so that you’re doing things correctly, which I totally appreciate. I swear, that class always leaves me drenched though!

Now enough of fitness talk – I have a delicious recipe to share with your today!

Spicy Turkey Sausage and Leek Pasta

How is that for a long recipe name??

Even though it has a super long name, this dish is actually extremely easy to make. Which is definitely my kind of meal – something that I can throw together quickly and sit down to enjoy within less than 30 minutes.

Because let’s be real. On a weeknight, who really wants to spend over 30 minutes in the kitchen. I love cooking and all… but I also loving getting to sit on my couch and catch up on some TV shows too!

Aka, I’m really kind of a lazy bum at heart.

This recipe is simple and delicious though, and you should definitely make it immediately.

Spicy Turkey Sausage and Leek Pasta

Makes approx. 4 servings


  • 1 package of spicy turkey sausage (or you could use pork or chicken sausage), with casings removed
  • 2 leeks, cleaned and chopped
  • 1/4 cup of sundried tomatoes (NOT in oil)
  • 1 cup white wine
  • 1/4 cup chicken stock
  • 1 tsp chicken stock
  • 1/4 cup parmesan cheese
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 package pasta (I used tri-color rotini) 


    1. Cook pasta according to directions on package.
    2. Heat 1tsp oil in a large pan over medium-high heat. Add turkey sausage, and use a spoon to break sausage into small pieces. Cook until no longer pink, approximately 5 minutes
    3. Add leeks to sausage and cook until soft, approximately 8 minutes.
    4. Add sun dried tomatoes, white wine, broth and butter. Reduce heat to medium-low and simmer for 5 minutes, or until most of liquid is evaporated.
    5. Add sausage and leek mixture to pasta, and top with parmesan cheese. Mix and serve.
    6. Enjoy!



    This pasta is like the perfect mix of spicy from the sausage and tangy from the sundried tomatoes and leeks. It’s a great summer pasta because despite the sausage, it’s definitely still light and easy.

    I’m not going to lie, I’m ready to make this one again!

    So tell me: What is your favorite summer pasta recipe?

    I always tend to lean towards lighter sauces like white wine, lemon or pesto during the summer. Something about them just seem brighter!

    Chicken and Vegetable Masala

    2 May

    Good morning y’all!

    I’m clearly channeling my inner Paula Deen today.

    So I don’t know what the weather looks like where you are, but in VA lately it’s been gross and gloomy outside in the morning and then becomes beautifully sunny and warm by the afternoon. While I’m loving the sunshine, these cold, dark mornings are seriously bumming me out! All I want to do is crawl back into my warm bed and stay put!

    Isn’t May supposed to bring some flowers? Let’s get on that warm, sunny weather please, Mother Earth.

    Anyway, yesterday was a pretty typical Wednesday for me – lots of morning traffic (got in an HOUR late yesterday thanks to an accident), a bazillion phone calls and emails, and some projects to work on. After work I headed to the gym to try out a “new” class.

    Since we’re still new to this gym, and technically have kind of a trial membership thanks to our livingsocial deal, I’ve been trying to take a bunch of different classes to see whether I like them them (and the instructor). So far I’ve had pretty good luck, so I decided to take a BodyCombat class.

    Also, thanks to this handy blog, I realized the last time I actually took a BodyCombat class was September 5!


    If you’re not familiar with BodyCombat, it’s basically a cardioboxing class created by Les Mills. So it includes lots of kicking and punching, and definitely gets your heart rate up like crazy! It’s one of those classes where you are constantly moving (and usually FAST), and there is just a short rest to bring your heart rate back down before the next song.

    It is seriously one of my favorite classes, but phew! After being out of it so long, I am seriously feeling it!! I was struggling a little after about 45 minutes to keep up the energy in class, and this morning my shoulders are definitely letting me know that they are taking a lazy day.

    If you have a BodyCombat class near you, I definitely recommend checking it out.

    Chicken and Vegetable Masala

    Here is the real exciting part of this post though – a new recipe!

    We picked up this TJ’s Masala sauce a few weeks ago and have been dying to find a way to use it. When we had some peppers that were on their last leg, I decided to just go ahead and try it out. And boy am I glad I did!

    We paired ours with some pre-packaged Palak Paneer (also TJ’s) and some garlic naan (ALSO TJ’s!). This meal was so simple and seriously delicious if you’re craving some Indian food but don’t want to go out and splurge at a restaurant.


    Chicken and Vegetable Masala

    Makes approx. 4 servings


  • 2 chicken breasts, cubed
  • 2 bell peppers (I used 1 red, 1 yellow), sliced
  • 1/2 small onion, sliced
  • 1 jar Masala sauce (I used Trader Joe’s masala simmer sauce)
  • 2 tsp olive oil
  • 1 cup brown basmati rice (you could substitute white basmati or any other rice)
  • Directions:

    1. Cook rice according to directions on package.
    2. Heat 1tsp oil in a wok or pan over medium-high heat. Add chicken and cook until done all the way through. Remove and set to the side.
    3. Heat 1tsp oil in same wok, reduce heat to medium. Add vegetables, and cook until soft.
    4. Add chicken back into pan. Cover in masala sauce and 1/2 cup of water. Reduce to low heat and simmer for approximately 10 minutes.
    5. Serve and enjoy!




    So tell me: What is your favorite kind of Indian food?