Baked Cheesy Chicken Spaghetti Recipe
Last night we had our wonderful neighbors over for dinner. We decided to make this recipe, because it’s quick and it only calls for a few ingredients. We ended up adding some curry to it too, and wow, it turned out sooo good!!
So here’s the recipe.
Cheesy Chicken Spaghetti *
1 pound spaghetti
1 shredded chicken, shredded (bones and skin discarded)
1 (18 ounce) Three Cheese Sauce Recipe Starter
1 cup frozen peas, thawed
2 cups shredded cheddar cheese
1 pinch coarse salt and freshly ground pepper (optional: curry powder)
Preheat oven to 350. Spray a large (about 9×13") baking dish with non-stick cooking spray. Cook pasta until slightly under al dente, about 3 minutes less than what the box calls for. Drain and add pasta to a large bowl. To the bowl, add the shredded chicken, peas and the Three Cheese sauce. Add a pinch of salt and pepper and stir to combine. Pour pasta mixture into baking dish. Top with shredded cheese and bake for 30 minutes, or until cheese is browned and bubbly on top. Garnish with cilantro or parsley and serve with sour cream. Enjoy!
*Recipe found here
Fruit Kebabs with Mascarpone Honey Dip
So, last night we were invited to some friends’ house for dinner and Movie Nite. We had lots of healthy choices to pick from (yaaay!), including this amazing dessert:
Source
Of course I had to google the recipe right away after we got home. You know me! 
Mascarpone Honey Dip
FOR THE SKEWERS:
- 4 cups fresh fruit (like Grapes, Strawberries, Blackberries, Melon, Blueberries, Mango, Pineapple), cut into bite size pieces
- optional: cheese (cut into bite size pieces)
- 12 pieces wooden skewers
Source
FOR THE DIP:
- 1 cup Mascarpone Cheese, at room temperature
- 1 cup (fruit or vanilla flavored) Greek Yogurt
- 1 Tablespoon Honey
- cinnamon, to taste
The Best French Toast Recipe
So, as you can see, we love French Toast! In any shape,
and form.
We experimented with lots of recipes over the years, but this one (found here originally) for sure beats them all! And the reason is because it has a fluffy batter from the flour that the recipe requires. I guess it’s like a glorified version of the Hungarian “Bundas kenyer”, except it’s much better! And healthier too, since there is no frying involved in the making.
So, without further ado, ladies and gentlemen, let me introduce to you the best French toast recipe you have ever tried:
The Crispy-Fluffy French Toast
What you’ll need:
1/4 cup whole wheat flour (or any other flour)
1 cup almond milk (or any other milk)
3 eggs
1 pinch salt
1/2 t. ground cinnamon
1/2 tsp. nutmeg (optional)
1 t. vanilla extract (or French Vanilla flavored coffee creamer)
1 T. raw brown sugar (or a pinch of Stevia)
12 thick slices of whole grain bread (crusty bread and rolls are the best to use)
What you’ll do:
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Pour the batter into a shallow bowl. Heat a lightly oiled griddle (or frying pan works too) over medium heat. Soak bread slices in mixture (until saturated) and cook bread on each side until crispy and golden brown. We usually flip them 4-5 times so it becomes really crispy on both sides.
Serve hot with maple syrup, fresh fruit, peanut butter and whipped cream.
And if it’s properly done, the bread supposed to be crisp around the edges and rich and custardy in the center. Oh, it’s so incredibly delicious!!
This recipe feeds about 4 people (3 slices per person). If you’d like to make it just for 2, simply cut the recipe in half and make it for 6 slices. However, if you still have leftovers, just store them in the freezer with wax paper between each slice. Just toss them in the toaster oven when you’re ready to eat them!
Also, for a quick breakfast sometimes we make the batter the night before and refrigerate covered overnight. Oh, and you know what else tastes really good? Adding a pureed banana and a little bit of rum extract to the batter. Give it a try!
Hope you’ll enjoy this recipe just as much as we do!
And as Julia Child would say (imagine the voice): Bon Appétit!
Vanilla Trifle
Last night we were invited to dinner to our friends house. We had a blast!
I never like to go empty handed to anyone’s house (might be a Hungarian custom), so I quickly whipped up this delicious beauty. It’s one of my hubby’s favorite dessert. And mine too, if I may add, hehe.
A fruit trifle!!
For my non-American friends out there: a trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers. (To learn more about trifles, click here)
I used bananas, but you can layer it with any kind of fruits: strawberries, pineapples, peaches, etc.).
I even added some pumpkin spice to the pudding mix to give it a more seasonal, fallish flavor!
If you’re like us and you enjoy creamy, fruity type of desserts, I definitely recommend this one!
And here is the recipe!
What you’ll need (Yield: 8-10 servings):
1 package (3.4 ounces) instant vanilla pudding mix (you can use sugar free for a healthier option)
1 cup cold milk
1 cup (8 ounces) fat free sour cream
2 cups light whipped cream
8 cups vanilla wafers (or cubed angel food cake)
4 cups sliced fresh bananas (or other fruit)
1 teaspoon grated orange peel
vanilla extract (or French vanilla flavored coffee cream)
cinnamon
What you’ll do:
In a large bowl, beat the milk with pudding mix on low speed, until thickened. Add sour cream, orange peel, vanilla extract, cinnamon and pumpkin spice. Fold in half the whipped cream.
Place half of the wafers (or cake cubes) in a 3-qt. glass bowl. Arrange a third of the fruit around sides of bowl and over cake. Top with half of the pudding mixture. Repeat layers again. Top with remaining whipped cream and fruit. Refrigerate for 2 hours before serving.
Creamy Chicken Enchilada Casserole
It’s amazing how much money a family can save just by cooking ahead for the week! I wish TS and I knew that when we first established our little family. My father-in-law (being a financial councilor) has taught us many practical tips on money management over the years. We know not to buy things we can’t actually afford, we always pay off the credit card balance before using it again, and we’re pretty good at saving up for something we feel it’s worth to buy. We use Dave Ramsey’s Envelope System, and although we had a weekly grocery budget from the beginning, somehow we always ran out of money before the week was over. It’s not because we were not wise with our money. We always did our best with our resources. We never really ate out much, but instead packed our lunches the night before. However, we were both new at this marriage thing and didn’t have any experience in managing a household.
Since then we have definitely learned many life lessons together, and slowly mastered the art of cooking ahead too!! Couples that grow together (and eat together!), stay together, I often say. He-he.
It’s sure not easy to come up with new lunch ideas all the time, but God has given each of us a phenomenal, creative mind (we’re just often afraid to use it I think). And then, there’s the internet and the library too for free resources.
So, this week we decided to make this amazing Chicken Enchilada Casserole for lunch. With lots of black olives of course (TS loves them!)
By the way, thank you Miss Sarah for the original recipe. I added some changes to it.
You know me 
The recipe is listed on the bottom of this post.
What you’ll need:
1 tablespoon oil
1 medium onion, chopped
1 green pepper, chopped
1 package (8 ounces) cream cheese, softened
1 (10.75 ounce) can Cream of Chicken soup
1-2 cups of sour cream (depending how creamy you want it to be)
2 cups of chopped, cooked and marinated chicken
10 (8”) whole wheat tortillas (careful, these bake much faster!)
1 cup shredded Monterey Jack cheese (or any other cheese will work I think)
salt, pepper and garlic powder-according to taste
What you’ll do:
1. In a large bowl, sauté chopped onions and the green peppers in the oil. Stir in the cream cheese and add spices. Stir in the cooked chicken.
2. Place 2-3 Tbsp. chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x 9” baking dish. (If you’re in rush, just lay the tortillas out flat, top them with the mix and then top them again with 4 tortillas—kinda like a sandwich).
3. In a large bowl, combine the soup with the sour cream. Pour over enchiladas.
4. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with the cheese; bake for a couple of minutes longer, until cheese is melted.
Easy Peanut Butter Pie Recipe
Have I ever mentioned how fascinated I am with American pies? I love that they come in so many different sizes, shapes and forms, like Mince Meat Pie, Chicken Pot Pie, Strawberry-Rhubarb Pie, Cherry Pie, Apple Pie, Peach Pie, Coconut Cream Pie, Banana Cream Pie, Pumpkin Pie, Turtle Pie, Pecan Pie, etc., etc., etc.
Although English women were baking pies long before the settlers came to America, I don’t remember ever making or eating one before I came over from Europe. I read somewhere that historians can trace the roots of pie all the way back to 9500 B.C. These early forms of rustic-style pies were known as “galettes” and they were baked over hot coals. —If you’d like to know more about pies, click here.
It’s no secret that pies have become a sort of symbol for the American nation. Have you heard the saying ”There are few things as American as apple pie”? There have been entire cookbooks dedicated to pies, songs composed about them (Don McLean), National Pie Championships organized each year and even movies named after them!
Pies are a big hit in our little culturally mix-matched family as well. Especially peanut butter pies, because they are so easy to make!
Three point one four one five nine
Makes the lazy student whine,
But give this ratio a try,
You will find: it’s as easy as pie!
Ha ha. Can you tell I’m married to a college math tutor?
While I was making this pie yesterday, it just hit me: this is the very last pie I’ll ever make in this kitchen! (Sniff, sniff). And thus starts the long list of “Last things in Ohio” I guess.
Anyways, since there was none left to save you a piece, here is the recipe: 
What you’ll need:
1 (9 inch) graham cracker shell
1 (4 oz.) instant vanilla (or chocolate) pudding mix
2 c. cold milk
1 c. peanut butter (I use crunchy)
1/2 c. confectioners’ sugar
Whipped cream
Other toppings
What you’ll do:
CRUST:
Plan A: Crush some graham crackers (1 1/2 cups), then add some sugar (1/4 cup) and melted butter (1/3 cup). Press the graham cracker mixture into a 9” pie pan. Use the bottom of a rounded cup, or your fist. Refrigerate for 30 minutes before filling, or bake at 375 F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.
Plan B: Or you can just forget about all this and buy the ready crust from the store. Ha ha.
FILLING:
1.Cream sugar and a half cup peanut butter together until crumbly. Place half of crumbs on bottom of shell.
2.Mix pudding and milk as directed on package. When thickened, add remaining peanut butter, about a cup of whipped cream, some cinnamon, and 2 Tbs. cream cheese (optional)
3. Pour filling over crumbs, then decorate with whipped cream, the remaining crumbs, white chocolate chips, nuts, sprinkles..or whatever else your heart desires. This is def. the best part in the whole process! This and the licking of the mixing bowl.
WARNING: You might want to eat this in moderation, because it’s not what one would call a light dessert. Just sayin’.
Healthy Avocado Cole Slaw Recipe
What you’ll need:
•½ head of cabbage, finely shredded
•2 carrots, grated
•1 avocado, mashed (OR use 2 Tbsp of Earth Balance light mayo instead)
•2 celery ribs, chopped well
•4 green onions, thinly sliced
•3 radishes
•2 Tbsp ground mustard
•one pack of Stevia
•1 Tbsp apple cider vinegar (or lime juice)
Seasonings:
•1 tsp sea salt
•1/4 teaspoon pepper
•1 tsp garlic powder
•1 tsp paprika
•1/4 teaspoon ground cumin
•3 Tbsp water
•Fresh herbs (cilantro/parsley for garnish)
What you’ll do:
1 Shred/grate/chop up all the veggies by hand (or in a food processor).
2 Add the mashed avocado (this adds a really creamy texture and nutty flavor to it) and whisk in the rest of the ingredients. If you’d like a creamier and smoother texture, use your blender.
3 Toss in the seasonings and garnish with some fresh herbs. It’s great on top of salads, or eat as a side dish.
Avocados are really healthy, but usually pretty expensive. So try to stock up when they are on sale! Mash them with some lime juice to prevent discoloring and freeze them in little zip lock bags for later. I do it all the time and it works! 
The Best Homemade Pizza Recipe
I’m always in search for new Italian-style pizza recipes. And one of the best ones that I’ve come 
across the past several years is from Olive Garden.
We make this recipe all the time (either hand kneaded or in the bread maker) and we absolutely love it! I can honestly say that no pizza shop can ever compete with the quality of it!
What you’ll need for the dough:
❧ 7 1/2 cups all-purpose flour
(*or whole wheat, but water amount and temperature will have to be adjusted!)
❧ 1 (1 ounce) packet active dry yeast
❧ 2 1/2 cups warm water
❧ 1/2 tablespoon salt
❧ 1/2 teaspoon garlic powder
❧ 1/2 teaspoon onion powder
❧ 1 tablespoon extra virgin olive oil
What you’ll do:
1 Pour warm water into a bowl. Add yeast and whisk completely to dissolve yeast. Set aside until yeast activates.
2 Add all ingredients and mix until dough is soft and springy. Knead well by hand.
3 Place dough in a warm area and cover with a clean towel. Allow to sit until ball doubles in size (I usually let it sit over night).
4 Cut dough into 3 or 4 equal pieces. Roll into balls and again allow to rise.
5 Place dough on floured board. Using hands, flatten dough and spread out to form a circle.
6 Top with desired ingredients (*check for suggestions below)
7 Bake at 550 degrees for 5-6 minutes or until dough is golden brown.
*Note: This recipe makes about 3-4 regular size pizzas. If you don’t want to use all the dough right away, wrap each ball in plastic wrap (or use ziplock bags) and freeze until ready for use. Then just thaw and bring to room temperature.
Ideas for pizza toppings:
Sauces: Marinara sauce, Olive oil with spices and herbs (garlic, rosemary, and basil), Pesto sauce, Chili, Salsa, Spaghetti sauce, Guacamole, Hummus, etc.
❦
Cheeses: Blue Cheese, Soy Cheese, Brie, Smoked Cheddar, Feta, Goat Cheese, Monterey Jack, Parmesan, Mozzarella, Provolone, Swiss, Ricotta, Smoked Gouda, etc.
❦
Veggies: Bell peppers, Onions, Eggplant, Shredded Carrots, Asparagus, Water Chestnuts, Broccoli, Watercress, Cauliflower, Avocado, Spinach, Mushrooms, Tomatoes, Zucchini, Squash, Peas, Beans, Garlic, Green Chiles, Yams, Sweet Potatoes, Scallions, Shallots, Olives, Artichoke hearts, Corn, Jalapenos, etc.
❦
Fruits: Pineapple, Mango, Peach, Orange, Apricots, etc.
❦
Meats: Shrimp, Turkey, Smoked Salmon, Chicken, Tuna, TVP, Ham, Lobster, Oysters, Tempeh, Bacon, Tofu, Pepperoni, Salami, Sausage, Ground beef, Duck, Lamb, Steak strips, Pork, Venison, Roasted beef, etc.
And here’s the perfect pizza song to sing while eating:
(To the tune of: Twinkle, Twinkle, Little Star)
“Wow! This pizza is a treat,
Pizzas are so fun to eat!
Ooey-gooey cheese so yummy,
Crunchy crust goes in my tummy.
Wow! This pizza is a treat,
Pizzas are so fun to eat!”
Delicious Oriental-style Stir Fry
Dinner was awesome tonight! We made an oriental-style Shrimp Stir Fry.
I love shrimpies in any form, but this version was truly a winner! 
First we made the side dish: Mashed Cauliflower & Potatoes:
1. Microwave veggies for 20 minutes on high.
2. Drain and mash.
3. Add some garlic powder and sea salt for taste
(*you can also add some almond milk/soy milk if you want it to be creamier)
Then, we made the Shrimp Stir Fry:
For the ingredients we used:
1 bag (12 oz) of pre-cooked shrimp
3 spring onions, chopped
1/2 red bell pepper, sliced into thin strips
1 clove garlic, minced
1/2 cup frozen (or canned) peas
1/2 cup frozen (or canned) corn
1 teaspoon horseradish
1 tablespoon sesame seeds
2 tablespoons teriyaki sauce
1/2 teaspoon of apple cider vinegar
And for extra flavor we used:
1 tablespoon chopped fresh cilantro
1/2 teaspoon sea salt
a sprinkle of cayenne pepper and ground black pepper
(*Careful with it though. It makes it pretty spicy!)
Next:
1. We cooked the thawed shrimp (without any oil) until all the water evaporated from the pan.
2. We added all the other ingredients and spices in the order listed above.
3. Then we let the mixture sauté (on medium heat for about 15-20 minutes), stirring it occasionally.
And Voila! Magic just happened. Yumm!
Serve over mashed veggies (or brown rice) and top with soy sauce.
It was a total improvisation!! I’m so glad that it turned out not only good, but mouthwatering good! 
A keeper!
Buon appetito!
Tuna Spread (Dip) Recipe
And here is finally the promised famous tuna spread (or dip) recipe!!
What you’ll need:
▶1 (7 ounce) can white tuna, in water (I use the water too)
▶2 spring onions, chopped
▶1 small carrot, shredded
▶1/2 stalk celery, chopped
▶1/2 small bell pepper, chopped
▶1 tablespoon Earth Balance (healthy) mayonnaise
▶1 1/2 tablespoons Dijon mustard
▶1/2 tablespoons horseradish
▶2 teaspoons water
▶1 pinch of black pepper
▶1/2 teaspoon garlic powder
▶1/2 teaspoon paprika
▶1/4 teaspoon sea salt
What you’ll do:
1. Mix tuna with all the ingredients in a blender.
2. Add all the spices and blend on high. Chill and serve.
3. Spread tuna mixture on : lettuce/toast/crackers/sliced cucumbers….
…..or just use as a dip.
Bon Appétit!
Health benefits:
Tuna is an excellent source of protein, potassium, selenium, the omega-3 fatty acids and vitamin B12. It also contains niacin, phosphorus and magnesium! All very important, needed minerals!! So make sure you don’t skip eating tuna (or other healthy fish)!
If you’d like to read more about the benefits of tuna, go to this awesome website. It has tons of wonderful, health-related information.
Have a wonderful, healthy day!!!
Remember: your health first. Always!
✿ Springy Hot Cereal Cakes ✿
How’s your Easter weekend going so far? Are you doing anything interesting today?
Mine is fabulous!! Thanks for asking
Last night I got home from work really late. No. I mean really late. 
And I was starving!! What to eat that late though? I wanted to have this soooooo bad: 
But what I really had was this: 
Yep, I was good…but I can’t say the same about TS
But guess who got to sleep in this morning? Meeeeeee!!!!!!!!! Till 9:30!!! I never have that luxury anymore. Oh, it was absolutely wondrous! 
Then I got a great idea for a revolutionary breakfast. So I got up. And turned our kitchen into a beautiful-smelling coffee shop. 
Fresh ground coffee! Surely the BEST!!! 
And started my little Springy breakfast project. Ladies and gentlemen (‘cause I know I have at least one male reader. Yaay!!!), may I present to you this morning’s special:
✿ ❀ ✿ ❀ ✿ ❀ ✿ ❀ ✿ Hot Cereal Cakes ✿ ❀ ✿ ❀ ✿ ❀ ✿ ❀ ✿
I started out by cooking a bag of 10-grain cereal (wheat, rye, triticale, oats, bran, corn, barley, soy, brown rice, millet and flax) on the stove, until it got firm. I spiced it up (sea salt, cinnamon, nutmeg and ginger) and let it cool a little.
While waiting, I ran into this hotstuff guy in the kitchen. ♡ ♡ ♡ He asked me for a dance and I said yes. ♡ ♡ ♡ He’s kinda cute, no? And I’m lucky 
Then I shaped the hot cereal mix into cute little flowers with a cookie cutter. I sprayed a skillet with a little canola oil and made both side of the “cereal cakes” crispy (on medium heat).
Highly recommended with fruits (especially bananas), some homemade almond butter, honey and coconut. Hmm. Captivating! ☻ 
TS is not a big fan of hot cereals usually, but even he liked the crispy twist on it. Bingo I say! ☻ 
I even had a little “puppet show” during the meal. Live entertainment. Ha-ha. That was a hit too! ☻
So this day is turning out fabulous!!! I love hanging out with The Squarehead and having some time for things I/we normally don’t. 
Hope you’ll have a good one.
Blessings to you.
><((((º> Reka
Breakfast Egg Burrito and a new job for me!!!
No preschool today. We’re off for a few days. But life still races at the same speed. Busy-busy day ahead again!!
And the best way to start it? Yep. You got it! The morning breakfast-ritual with TS. He does the drinks (juice + coffee) , and I do the bites (fruits/veggies + grains/eggs). What a teamwork! You should see us. So funny I think! It really does look like a memorized ritual.
But how else could you whip up a beautiful breakfast like this in such a short time?
Sharing responsibilities is a key factor of a blissful marriage! We even do the dishes together! I do the washing and he does the drying. Yep. My Buddy and I get along pretty well when it comes to house chores 
We do have different preferences though when it comes to food. We learned to work around that too over the years! I usually make 2 different versions of the same meal. That way everyone is happy
So, this morning…
For mine: I just scrambled 2 egg whites & mixed in some Greek spice for taste. I grilled it on medium for about 3-4 minutes until it got firm enough to shape it. I added some pre-cooked veggies (onion, mushroom & carrots) + goat cheese, rolled it up, and grilled it an additional 5 minutes (I like it a little crispy).
For him: I used the egg yolks too and added some pepperonis w/ smoked cheddar and some cayenne. He loved it! 
And if you want a perfect duet in texture, eat these wonderful spongy burritos with some fresh crispy pears, flat-leaf spinach & tomatoes.
What a feast for the senses! 
Then some smoochies and sad goodbyes: homework for me and office work for him. Fascinating, huh?
Lunch was leftovers today. TVP spaghetti sauce (on thin whole grain noodles and goat cheese), sided with a pretty pile of curly leaf spinach ( I love spinach!!), bell peppers, white cabbage and sliced peaches. 
And I saved the good news for last. OK. Here we go. Ready to hear? (….drumrolls….)
I haven’t told you this yet but …. I got a new job!!!!!!!!
Why did I need a new one? Good question! Well, since I will be doing my student teaching practicum in the fall, very soon I will have to say bye to my little preschool friends and co-workers at my current job. So my last day of employment there will be the 27th of May. Sad, I know. I don’t even want to think about it yet. 
Anyways. After months and moooooonths of: job searching, prayers, filling out heaps of job applications, job interviews and turning down a couple of job offers….I’m happy to announce that a few weeks ago I said yes to a position that will 100 % satisfy my passion and love for healthy eating and living. I am SO excited!!!!!!
I obviously can’t reveal the company’s name here (for security reasons), but what I can tell you is that I will be making fresh, local, all-natural, organic breakfasts and lunches at an awesome healthy eatery, using only natural , healthy ingredients of the highest quality!!!
What a great opportunity to learn more about healthy eating/cooking while promoting healthy living in the community!!! I’m SO thrilled!
I went in a few times already for trainings (there’s sooo much to know!!) and I will be there today again. So wish me luck that I don’t make huuuge booboos.
Here is my outfit for the day. You can tell when a girl is excited about going somewhere if her clothes are picked out the night before.
I love my new athletic medical shoes!! I’m glad they are comfy, because I will be doing a lot of standing from now on. Supposedly they help tone muscles and improve posture too. That’s what I’m talking about. Triple bonus!!! Plus, they were on sale, so I got 2 pairs!!
Heigh-ho, heigh-ho, off to work I go. 
See ya!
Quick & Delish Spaghetti Dinner Recipe
“A very wise man (my husband) said this once: “The point of good experimentation is good documentation.” I’m pretty sure he was referring to his nerdy scientific experiments, but I right away applied it to my own little “adventures” in the kitchen. Why not? The guy is a genius, so he’s probably right! What’s the point of creating an awesome recipe, if you can’t make it the 2nd time? People often ask for my recipes when we go to brunches and I’m always so embarrassed when I’m not able to recall more than 3-4 of them. Well, this has got to change! So here is to new beginnings! Cheers!
Last night I ended up whipping up a really quick, but delicious spaghetti dinner. And guess what I had in my hands the whole time? That’s right! Paper & pen!!!! It will take some getting used to, but it’s not beyond the bounds of possibility
To make it, this is what I used (in this order) :
▶ Whole grain thin spaghetti pasta
▶ a drizzle of extra virgin olive oil
▶ 1 medium size onion, chopped
▶ 2 pounds lean ground beef/turkey/soaked TVP (whichever you prefer)
▶ 1 1/2 cup warm water (until meat is covered) 
And some condiments/spices:
▶ 1 can (28 oz) crushed tomatoes (mine was already salted a little)
▶ 2 Tablespoon Worcestershire sauce
▶ 2 teaspoons garlic powder
▶ 1 teaspoon salt
▶ 1 teaspoon Italian seasoning (a mix of Marjoram, Basil, Thyme, Oregano, Rosemary)
▶ 1/4 teaspoon black pepper
▶ 1/4 teaspoon Cayenne pepper 
For toppings and decorating you can use:
▶ Fresh oregano, cilantro or basil leaves
▶ Sliced, pitted black olives
▶ Shredded cheese of your choice
Directions:
1. Cook pasta according to package directions. Drain well. Set aside and cover to keep warm. 
2. In a separate pan sauté the onions with a little olive oil and add your choice of meat. Cook until meat is brown.
3. Add warm water and cook on medium heat for about 10-15 minutes. 
4. Stir in the can of crushed tomatoes into meat mixture. Add the rest of the ingredients as well. Bring to a boil while stirring it occasionally.
5. Cover and simmer over low heat for about 10 minutes. 
6. Serve hot over noodles, with sour cream and/or cheese.
It tastes even better with a side of fresh strawberry-spinach salad! TS would def. agree with that statement. I mean, just look at the guy! You would think that the poor fella is never ever fed!!
Served with my cute little hand-painted Hungarian spatulas. Aww. A little piece of home 
7. Garnish with olives and fresh herbs if you’d like.
Or just wear it on your back. It’s entirely up to you how you choose to serve it.
100% Whole Wheat Bread Recipe
Europeans like bread. A LOT! In any shape or form. So that is def. one thing that I miss about home. According to my experiences, it is really hard to find healthy but still tasty, sweet but not too plain, AND affordable breads in America. I’ve been experimenting with many “healthy” bread recipes in the last few years, but I usually ended up never making the same one twice. Something was always missing it seemed….until now
This one I found on the website of the King Arthur Flour company and for sure it’s a keeper!! The recipe makes either 1 regular size loaf, or 2 little ones. You can either make the dough in a bread maker (and then bake it in the oven), or just hand knead it.
You’ll need:
1 1/4 cups lukewarm water
1/4 cup extra virgin olive oil
1/4 cup honey, molasses, or maple syrup
1/4 cup nonfat dried milk
1 1/4 teaspoons salt
3 1/2 cups Whole Wheat Flour
2 1/2 teaspoons instant yeast (or 1 packet active dry yeast)
other spices according to taste
seeds (flax, sesame, chia, poppy, pumpkin, etc.) to decorate the top
Directions
1) Combine all of the ingredients. Knead it for 6 to 8 minutes. (Adjust its consistency with additional water or flour, if necessary).
2) Transfer the dough to a lightly greased bowl and allow it to rise till puffy (about 1 to 2 hours).
3) Shape it and decorate top with seeds. Place it into a greased loaf pan, cover the pan loosely with a clean dish cloth. Allow the bread to rise for an additional 1 to 2 hours.
4) Preheat the oven to 350°F and bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning (Insert a toothpick to make sure the middle is done).
5) Remove the bread from the oven, and let it cool on a rack. Store the bread in a plastic bag at room temperature, or freeze it for later.
I hope you’ll like it, ‘cause we sure do!!
☼ ☼ ☼ Sunrays in a bowl ☼ ☼ ☼
The weather has been pretty gloomy here in Ohio.
Rain, rain, go awaaaay!
No sunshine? Well, we’ll just have to look for some little sources of joy somewhere else I guess. Like this beautiful bowl of fruity coconut-oatmeeeeaaal. Oh, how I missed you!! It is so good, you will def. want to sing to it! ♪ “You are my sunshine, my only sunshine…” ♫ ☼ ☼ ☼
That’s how The Squarehead feels about pepperoni eggs! ♫
Lunch was this (Jonathan apples are my absolute favorite apples ever!): 
Then later, when I got home from work I munched on these: 
By the time I was done with all my homework, TS got home too! I love having him around! He’s so goofy, he always makes me laugh.
In the evenings he always has a big sweet tooth. At about 7-8 pm usually he starts opening the fridge and all the cupboard doors, asking me if there is “anything” (meaning sweet) in the house to eat. The guy cracks me up! So, yeah. Since we’ve been married for almost 4 years, I’m pretty used to pulling out something quicky and yummy from my pockets
So Husband, how about some Crispy Tortillas, Filled With Dark Chocolate, Peanut Butter And Bananas??? Topped with whipped cream, almonds and chocolate syrup??? What’ya think? 
And the verdict? He LOOOOOVED it!!!!! 
I know, I know. Not exactly a low-calorie dessert. Ha-ha! But he is such a guy when it comes to calories!!! (No offense to any male readers out there).
Mine was a healthier version though! Of course For toppings I used some juicy strawberries, a few sliced almonds, coconut, shredded dark chocolate and some organic honey. Yummness! I’m in loooove…. ♥ ♥ ♥ 
Since I already exercised and TS is playing video games, I think I’m gonna do some well-deserved reading and emailing tonight. I also want to catch up a little with the blogging foodie world (research new recipes and exercise tips). It feels SO nice to read something other than my textbooks for a change!!!
Have a relaxing evening!
Q: What do you usually eat when you have cravings but don’t want to pig-out? Any tips/suggestions you’d like to share?
<º))))>< Reka
