Running, Eating & Loving My Way Through Life

Mexican Lasagna October 26, 2011

Filed under: Beef — RunningEatingLoving @ 11:12 pm

This is probably one of Jeremiahs favorite things I’ve made recently- and he despises any resemblance to Italian  food (even though we were married in Italy). Strange.

This recipe came from mels kitchen cafe


– 1.5 pounds lean ground beef

– 1 yellow onion, coarsely chopped

-2 garlic cloves, finely minced

– 1 (6 oz) can tomato paste

-1 tablespoon chili powder

– 2 teaspoons ground cumin

-dash of ground cayenne pepper

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

-1/2 teaspoon pepper

-3 (8 oz)  cans tomato sauce

-1 (14.5 oz) can diced tomatoes, drained

-1 (15 oz) can black beans, rinsed and drained

-1.5 cups frozen corn

-1 (6 oz) can olives, chopped

– 9-12 no boil lasagna noodles

-2 cups shredded mozzarella cheese

-1 cup shredded cheddar cheese

-1 cup sour cream

-8 ounces cream cheese


1. pre heat over to 350, lightly grease a 9×13 inch pan and set aside

2. in a large skiller, brown the ground beef and onion over medium heat until the meat is done. Drain grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano, salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes

3. Removed skillet from heat. Spread 1/2 cup sauce in bottom of prepared pan. Layer noodles over sauce. Spread 1/3 of the sauce over noodles. Dollop 1/3 of sour cream and 1/3 of cream cheese ( just pinch chunks and toss on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers until ingredients are used.

4. Cover the lasagna with foil and bake for 35 minutes. Uncover and bake 10-15 minutes more, until lasagna is hot and bubbly.

5. Let stand 10 minutes before cutting into and serving.



Zucchini, black bean & rice skillet

Filed under: Beef — RunningEatingLoving @ 10:57 pm

I found this recipe while browsing though pinterest and it sounded pretty good so I decided to give it a go.

After reading previous reviews I followed their lead and changed it up a bit. The original comes from ready set eat.





















Country style pork and white beans

Filed under: Pork — RunningEatingLoving @ 10:49 pm

This recipe comes from Mels kitchen cafe

This was the first time I’ve ever cooked with dried beans, because I always thought it would be too difficult. It was pretty easy, it just took a few days to get around to cooking this because I kept forgetting to soak my beans!



-1 lb dried great northern beans ( I thought this was way too many after cooking, so next time I will only use 1/2)

-3 lbs country style pork ribs

-salt, pepper and 2 tablespoons canola oil

-6 garlic cloves- minced

-3 cups chicken broth

-1 can tomato paste

-1 teaspoon dried thyme

-1 bay leaf

-1 pack turkey sausage- cut into 1 inch chunks

-2 (14.5 oz) cans diced tomatoes

-1/4 cup fresh parsley



1. 8-24 hours before soak beans in cold water

2. Drain beans and put into slow cooker

3.  Dry ribs with paper towel, then salt & pepper

4. Heat oil over medium until rippling, brown ribs for 4-5 minutes on all sides, then transfer to slow cooker

5. Return skillet, add oil and garlic – stir until fragrant.

6. Add 1 cup chicken broth, paste, thyme, bay leaf & turn heat to high – bring to boil- transfer to slow cooker

7. Add remaining ingredients & cook on low for 8 hours

8. Serve over rice.




Three envelope roast

Filed under: Beef — RunningEatingLoving @ 10:40 pm

This recipe is so super incredibly easy and it’s pretty good too!

This one comes from Big Oven


-3 lb chuck roast

– 1 packet dry italian dressing mix

-1 packet dry ranch dressing mix

-1 packet dry brown gravy mix

– About 2 cups of water


1. Mix packets and water

2. place everything in crock pot

3. Cook for 6-8 hrs depending on roast size


Spinach Apple Salad October 22, 2011

Filed under: Salads — RunningEatingLoving @ 8:05 pm

I made this the night we went out to Whittier fruit farm for some apple picking. It was pretty good and we would definitely make again.

This recipe is again courtesy of  All Recipes.


2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon sugar

1 cup diced unpeeled apples

1/4 cup chopped sweet onion – again we left this out

1/4 cup raisins

2 cups fresh spinach

2 cups fresh romanine – we just used spinach


1. In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple and raisins; toss to lightly coat. Cover and let stand for 10 minutes. Just before serving, combine spinach in a large bowl; add dressing and toss.


Marinated Salad

Filed under: Salads — RunningEatingLoving @ 7:58 pm

My mother in law also makes this all the time and it is my husbands favorite so of course I had to copy it from her. I dont know where she found this so I don’t have a link or picture 😦 I will take a picture of it next time I make it. I think that having photos of food makes it so much more appealing.


3.5 cups corn-drained

2 cups halved cherry tomatoes

1.5 cups cooked rigatoni

1 medium zucchini- halved lengthwise and thinly sliced

1/2 cup olives

1/3 cup tarragon vinegar

2 tablespoons olive oil

1.5 teaspoons dill weed

1 teaspoon salt

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

1/4 teaspoon pepper


1. In a large bowl combine corn, tomatoes, pasta, zucchini and olives

2. In a small bowl whisk vinegar, oil, dill, salt, mustard, garlic and pepper

3. Pour over mixture and toss to coat

4. Cover and refrigerate for a few hours


Strawberry Spinach Salad

Filed under: Salads — RunningEatingLoving @ 7:52 pm

I found this salad on one of my favorite recipe sites, all recipes. I have made it kaboodles of times and every time it was delicious. We had tried it with different fruit too such as cranberries, blueberries and dried fruits.


2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar – I think this is WAY too much so I usually use about 1/8th of a cup, but adjust accordingly to your liking

1/2 cup olive oil

1/4 cup white vinegar

1/4 teaspoon paprika

1 pack of strawberries- sliced

1 pack of spinach

handful of blanched and slivered almonds

1 tablespoon minced onions – we hate raw onions so I leave this out


1. In a medium bowl whisk sesame and poppy seeds, sugar, olive oil, vinegar and paprika. Cover and chill for 1 hour

2. combine spinach, strawberries and almonds, toss with dressing (remember to stir dressing because the sugar clumps and settles on bottom)