Pizza Rolls

Thanks for your patience everyone! This move has been quite a challenge. I haven’t unpacked and organized my kitchen yet. That said, these are also the best days for me to create the most simple meals. Pizza Rolls WebHere’s one I whipped up because I haven’t been to the grocery store for a week. No fancy dough, just your ordinary sandwich bread!


  • White sandwich bread (fresh works best)
  • Pizza sauce
  • Mozzarella shredded cheese
  • Grated broccoli (optional)


  1. Preheat oven to 375F. If you don’t want to use an oven you can also just cook in a pan with a little butter. Your choice.
  2. Using a rolling pin, flatten bread. Remove the crusts if desired
  3. Spread pizza sauce on bread
  4. One one edge of the bread, add mozzarella and a little more pizza sauce.
  5. Roll and bake until toasted
  6. Cut into bite size pieces

Tip: Do not over fill, you will have a hard time closing the roll

Asian Inspired Bow Tie Salad

Fall officially starts today, but the weather sure doesn’t feel like it. Bow tie PastaWe are having an end of the summer pool party and I always look for easy food that I can leave out for a short time.  This recipe is from my best friend. It’s my definite go-to for potlucks and I always make enough for a packed lunch the next day. The photo doesn’t do it justice. Trust me!

Tip: I prefer less honey and adding some red chili flakes for my portion.

I always get asked about the bento boxes I use so here’s a link to find it! Planetbox

I also use the Bentgo box. Love them both!

Bow Tie Pasta Lunchbox


  • 20 oz farfalle pasta (prepared per box instructions)
  • 6 oz honey
  • 6 oz soy sauce or low sodium tamari
  • 6 oz sesame oil
  • 1 cup chopped cilantro
  • 1/2 c. green onion
  • 3 tbs toasted sesame seeds (optional)
  • 1 tbs crushed red chili pepper flakes (optional)
  1. Mix pasta and all ingredients in a bowl
  2. If using chili pepper flakes you can saute it for a short time in 1 tbs of sesame oil and mix it in.
  3. Refrigerate for at least an hour a serve


Sweet Potato Quinoa Bites

I wanted to jazz up the everyday steamed potato with some added protein. Sweet Potato QuinoaI had some left over cooked quinoa so I added it to my sweet potato and made these bites. You can also make a sweet variety by omitting the egg and using 1/2 a ripe banana instead.


  • 1/2 c. mashed steamed potato
  • 1-2  tbs. flour
  • 4 tbs cooked quinoa
  • 1 beaten egg
  • Seasoning of choice – 21 seasoning salute, garlic powder onion powder (to taste)
  • Salt and pepper to taste
  • olive oil for cooking


  • In a bowl, mash steamed sweet potato. Add flour, cooked quinoa, and beaten egg. You may also add a dash of your favorite seasoning or just salt and pepper. Mix until well incorporated
  • In a pan add olive oil
  • Using an ice cream scooper or spoon, scoop the mixture onto the pan
  • Cook until brown on each side on medium-high heat

Tip: The mixture will be difficult to handle by hand, use a scooper or spoon and place directly on pan


Oatmeal Chocolate Chip Donut/Muffin

Everything shaped like a doughnut is more fun for a kid right? Who am I kidding, it’s more fun for me too. Maybe if I close my eyes I can pretend it’s a doughnut. FullSizeRender (55)Well, not quite, but it’s more interesting to eat for my little guy. I used this doughnut pan if you’re wondering. Fill it like a muffin pan and voila.

This muffin is hearty and tasty as well. You can replace the chocolate chips with dried cranberries if you prefer. My son is probably the only kid who doesn’t like chocolate. He picked them out.

By the way, these are best fresh. They dry out in the refrigerator and is best right out of the oven.


  • 1 1/2 c. old fashioned oats or quick oats
  • 2 2/3 c. flour
  • 2/3 c. sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 1/2 c. milk
  • 1/2 c. olive oil or butter
  • 6 oz chocolate chips or


  1. Combine oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
  2. Stir dry and wet mixtures. Add chocolate chips or cranberries
  3. Grease a muffin pan or donut pan
  4. Bake at 300f for about 15 minutes or until toothpick comes out clean. Tip: If using a donut pan check earlier

Recipe adapted from Money Saving Mom

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

Slow Cooker Cashew Chicken

Cashews add a nice crunch to a boring chicken dish. Make it a slow cooker recipe, of course we have a winner.

Cashew Chicken 1

Tip: My husband says it was a bit salty, but I thought it was delicious. Reduce tamari/soy sauce by a bit and replace with a little water for a less salty dish


  • 2 lbs boneless chicken (I prefer dark meat, but you can use white meat)
  • 1/4 tsp minced garlic
  • 1/2 tsp ground ginger
  • 4 tbs ketchup
  • 1/2 c tamari  or low sodium soy sauce
  • 3 tbs cornstarch 
  • 1/2 tsp black pepper
  • 2 tbs brown sugar
  • 1 tbs canola oil
  • 4 tbs rice wine vinegar
  • 1 cup cashews


  1. In a ziplock bag, mix black pepper and corn starch. Cut up chicken to desired size. Add chicken to corn starch mixture
  2. In a pan add canola oil. Add chicken and brown on each side
  3. Transfer chicken into slow cooker
  4. In a bowl, combine tamari, vinegar, ketchup, garlic, ginger, and cashews. Pour over chicken.
  5. Cook on low for 3-4 hours. Depending on your slow cooker it may take only 2-3 hours
  6. Serve over rice

Recipe adapted from The Recipe Critic

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

Cinnamon Apple Pork Chops

It’s almost fall! I love it when my house smells like cinnamon and nutmeg. Apple Pork ChopsThis is a fast easy meal for whole family.


  • 4 (3/4 inch) thick pork chops
  • 1 tsp vegetable oil
  • 2 tbs brown sugar
  • Salt and pepper to taste
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 tbs unsalted butter
  • 3 apples – peeled, cored, and sliced
  • 3 tbs pecans


  1. Lightly brush chops with oil. Salt and pepper. Heat a large skillet on medium-high heat. Cook chops for 5 to 6 minutes, turning occasionally until cooked. Set aside.
  2. In a small bowl, combine brown sugar, cinnamon, and nutmeg. Add butter to skillet and stir in brown sugar mixture and apples. Cover and cook until apples are tender.
  3. Top cooked chops with apples and sauce

Tip: I would double the recipe for the brown sugar mixture for more sauce

Recipe adapted from All Recipes

Korean Beef Stew

During our short vacation, we ate Korean food. The dish I wanted and ordered was $35 a plate. Gasp. It wasn’t a gourmet restaurant so the price caught me a little off guard. IMG_9168Nevertheless, that’s what we ordered. I had that particular dish a long time ago, and I craved it. When I got home, I decided to look for the recipe and make it myself. I found one from Maangchi and It’s pretty amazing.  It does take some time to make. It also has some ingredients I don’t normally use, but we aren’t drinking the soup/stock. So once in my opinion once in a while it’s ok in my book!


  • 2 lbs beef short ribs
  • 2 c. water
  • 1 tbs rice wine
  • 4 tbs soy sauce
  • 1/2 tsp black pepper
  • 1 tbs brown sugar
  • 8 cloves minced garlic
  • green onion
  • 1/2 sliced onion
  • 1 tbs sesame oil
  • carrots
  • radish
  • 5 shitake mushrooms
  • 2 tbs. corn syrup


  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles
  5. Throw away the boiling water and clean the pot.
  6. Place the clean  beef short ribs in the pot.
  7. Prepare a bowl to make seasoned water by mixing  water, soy sauce,  minced garlic), ½ sliced onion,  rice wine, and brown sugar.Add it to the short ribs in the pot
  8. Boil it over medium heat for 20 minutes.
  9. While it boils, you can prepare the other ingredients:
    • Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
    • Cut the soaked shiitake mushrooms into bite size.
  1. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
  2. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  3. Add corn syrup, sesame oil,  black pepper, and heat it up over high heat. Mix it well until liquid evaporates
  4. Transfer galbijjim to a platter before serving.

Recipe from Maangchi

Easy Crepes

I used to travel quite a bit. When I visited Paris I fell in love with crepes. Easy CrepeWhile looking through old pictures, I craved it and decided to make my own. It’s a great alternative to a boring egg. Best of all you can store the batter in the refrigerator for a few days or frozen for up to 2 months.


  • 2 large eggs
  • 3/4 c. milk
  • 1/2 c. water
  • 1 c. flour
  • 3 tbs. melted butter


  1. Blend all ingredients for 10 seconds
  2. Refrigerate for an hour
  3. Generously butter a pan and pour batter. Flip after 3 seconds

Tip: For a sweet variation add 2 1/2 c. tbs of sugar, 1 tsp vanilla extract. For a savory variation add 1/4 tsp salt, 1/4 c. chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture