Sandwiches Today, Pad Thai Pizza Tomorrow

We were going to make this pad thai pizza but we couldn’t find all the ingredients needed so we just grabbed some sandwiches from Subways*. We’re still going to make that pizza when we get the rest of the ingredients. We look forward to trying that recipe out.

*We weren’t paid in any way to promote Subways.

*Update* We were able to get the ingredients and make the pizza. Click on the following recipe title to be linked over: Pad Thai Pizza

Cheesy Zucchini Lasagne


  • 2 cups shredded fat-free or part-skim mozzarella cheese (8 ounces), divided
  • 2 cups shredded zucchini (about 2 medium)
  • 1 cup nonfat or low-fat ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 ¾ cups meatless spaghetti sauce
  • 9 uncooked lasagne noodles


  1. Preheat your oven to 350 degrees. Take ½ cup of the mozzarella cheese and leave it off to the side for now. Take a large mixing bowl out and combine the zucchini, ricotta, Parmesan, and 1 ½ cups of mozzarella together. Take either an 11 x 7 x 1 ½ or 12 x 7 ½ x 1 ½ inch rectangular baking dish out. Spread ¾ cup of the spaghetti sauce out across the bottom of the baking dish. Place 3 noodles over the sauce. Take half of the cheese mixture and spread it evenly over the noodles, followed by ¾ cup of the spaghetti sauce, adding another 3 noodles. Add the remaining cheese mixture and another ¾ cup of sauce, followed by the last 3 noodles and finally cover those noodles with the remaining sauce.
  2. Cover the baking dish with aluminum foil and stick it in the oven to bake for an hour or however long it takes for the noodles to get tender (1 hour’s always worked for us). Take the lasagne out, removing the foil. Sprinkle the ½ cup of mozzarella over the lasagne and leave the dish alone for 15 minutes before cutting into it and serving.

This is one of our go-to dishes when money’s getting tight at the end of the month. For the three of us, this dish last us two nights. It’s also nice because you don’t have to cook the noodles before assembling the lasagne !

Recipe source unknown.

Schedule Change

My dad has a job in which he sometimes has to get up at 3:30 in the morning and another shift where he’s getting home at 5:30 in the morning. Mommy isn’t exactly a morning person so she fixes these breakfast casseroles for my dad to have when he either goes to work or comes home from work. That doesn’t seem to be enough for my dad. He wants something different almost every day so we’re going to try and become morning people ! We’re going to start getting up at around 3:00 a.m. so we can try to give him something freshly made and different for breakfast everyday. Mommy also figured that this would work out well for getting yard work done as well. We live in southern Georgia and the heat and humidity is UGLY during the summer. My dad just doesn’t do yard work so mommy does all of it. I would help but I burn up like a piece of garlic in an overly hot skillet when I go outside (even with sunblock on) so I stay inside and clean up in there. This way she can take advantage of the cooler temps during that part of the day. So when the temps really do start heating up, she’ll come inside and not have to worry about working in the heat and humidity for the rest of the day. We’re going to be really tired at first getting used to this new schedule but it’ll make life easier overall and help us create more material for the blog so it’s worth it !

Cocktail Sauce


– 1 (12-oz.) jar chili sauce
– 2 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice
– 1 teaspoon Worcestershire sauce


1.) Take a small mixing bowl out and combine all the ingredients together in it. Put a lid on the bowl and let it refrigerate for up to 3 days.


We thought cocktail sauce was nasty tasting until we tried this recipe out and now we can’t get enough of it !

Recipe source unknown.

Creamy Spinach Enchiladas

As promised, here’s the recipe for the Creamy Spinach Enchiladas !


– 1 tablespoon margarine or butter (we used butter)
– ½ cup sliced green onions
– 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
– 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
– ½ cup sour cream
– 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
– 12 (6-inch) corn tortillas, heated
– 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
– Additional sliced green onions, if desired (we used them)


1.) Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet, stirring constantly for 2 minutes or until the green onions have a crisp-tender texture to them. At this point, put the spinach in the skillet as well, stirring the spinach long enough to break up the spinach and get it completely heated through (takes about a minute or so). Take the skillet off the heat and stir the following ingredients in so everything gets mixed together thoroughly: ricotta cheese, sour cream, and 1 cup of the Monterey Jack cheese.

2.) Take ¼ cup (a scant ¼, don’t pack the cup or make it a heaping ¼ cup) of the skillet mixture and place it in a line down the center of 1 heated tortilla, rolling the tortilla up afterwards. Place the rolled up tortilla in an ungreased 13 x 9-inch glass baking dish, repeating with the remaining tortillas. Once all the tortillas are in the baking pan, spread the enchilada sauce equally over all the tortillas, spreading the remaining cheese out over the sauce-covered enchiladas afterwards.

3.) Stick the baking dish in the oven for anywhere between 15 to 20 minutes or however long it takes for the dish to look bubbly and be completely heated throughout. Once the dish is out of the oven, top the enchiladas with the optional green onion slices if you’d like.

Makes 6 servings (2 enchiladas per serving)


This is a tasty dish to make that’s relatively cheap. The enchiladas are good on their own but those green onion slices make it taste even better !

We weren’t paid in any way to promote Green Giant or Old El Paso.

Recipe source unknown.

Jicama Radish Slaw


– ¼ cup snipped fresh cilantro
– 2 tablespoons rice vinegar
– 2 tablespoons toasted sesame oil
– ¼ teaspoon salt (we used kosher salt)
– 1/8 to ¼ teaspoon crushed red pepper (we used ¼ teaspoon)
– ½ of a medium jicama, peeled and cut into thin matchstick- size pieces (about 3 cups worth)
– ¾ cup radishes, trimmed and thinly sliced
– ½ cup julienne or packaged coarsely shredded fresh carrots (we used packaged matchstick carrots)
– 2 green onions, cut into 2-inch pieces and thinly sliced lengthwise
– Lime wedges (optional)


1.) Get a large mixing bowl out and mix together the cilantro, vinegar, oil, salt, and crushed red pepper. Add remaining ingredients to the bowl and toss everything together. Garnish with lime wedges if you’re using them.


Recipe source unknown.

Spicy Dr. Pepper Pulled Pork


– 2 onions, peeled and quartered (we used sweet onions)
– 1 whole pork butt (pork shoulder roast) (we used a 6 ½ lb. roast)
– Salt and black pepper to taste (we used freshly ground black pepper and 1 tsp. of kosher salt)
– One (11-ounce) can chipotle chiles in adobo sauce
– Two (12-ounce each) cans Dr. Pepper
– 4 tablespoons packed brown sugar (we used light brown sugar)


1.) Turn the oven on and set it to 300 degrees F.

2.) Take a pot out (we used our oval roasting pan) and put the onion quarters in first.

3.) Now take your pork and put it in next, letting it rest on top of the onions. Sprinkle however much salt and pepper you want over the pork now.

4.) Take the can of chipotles and sauce and pour it over the pork (we try to keep all the actual chiles on the pork).

5.) Now add the Dr. Pepper in over the chipotles. In the soda that’s accumulated at the bottom, toss the brown sugar in, giving it a quick stir so it gets combined with the soda and adobo sauce).

6.) Put a lid on the pot and stick it in the oven (for us, this meant moving the oven rack down one level) and let the meat cook for a minimum of 6 hours (6 hours exactly worked perfectly for us), making sure to flip the pork over 2 or 3 times* during that time.

7.) Test the meat for doneness at the 6 hour mark. If the meat’s falling apart and when you take a bite the meat feels tender, then it’s done.If you feel like it’s not done yet, simply stick the pork back in the oven for 30 minutes at a time until the pork is where it needs to be for doneness.

8.) Pull the pork out of the pot and shred all the meat (it’s best to shred the meat right after it’s out of the oven, it makes it a lot easier to remove the globs of fat you might come across).

9.) If you see any fat pooled up at the top of the juice left in the pot, take a spoon and skim it out (we didn’t see how to do that without losing a lot of juice so we just decided to leave the liquid as is). Take your shredded meat and put it back in the pot, stirring to toss the meat in the liquid.

*We flipped the pork every 1 to 1 ½ hours.



You definitely get some heat from the meat but you’ll get a nice burst of sweetness when you eat one of the quartered onion piece. We used this for a pulled pork sandwich but you could use this meat in other things as well.

This recipe came from a Pioneer Woman (Ree Drummond) cookbook.

We weren’t paid in any form to promote Dr. Pepper, Pioneer Woman or Embasa.

Mommy’s Birthday

Sorry for not posting recently. Yesterday was mommy’s birthday so we wanted to just relax and have fun. Today we went grocery shopping and made a dish we were hoping we could post but it just didn’t look nice enough to post. We’re spending the rest of the day basically watching shows on our dvr since it’s up to 90% (we have to share dvr space with my father’s shows but most of the shows are our own).