easy, make ahead breakfast sammies

okay, three things…

i have been trying to come up with our grand march song for like ever so if you know a song that would work, lmk . secondly, i got contacts three days ago and theyre weird but im enjoying actually seeing! and third, i have been waiting to write this post for like a month because ive literally made these sandwiches like 3 weeks in a row.

also im going to try a new layout when it comes to explaining a recipe, so here we go!


  • two peppers – diced. i used yellow & orange, (they just seem to be a little sweeter)
  • 1/2 of a red onion – diced
  • 5 oz baby kale – i just used a whole package so no need to measure
  • 10 eggs, beaten
  • 5 bread thins – i used the brand: brownberry
  • 5 pieces cheese – your choice! (i like medium cheddar)
  • salt and pepper to taste
  • optional: red pepper flakes, 5 pieces of bacon

*preheat your oven to 375*


oil (i used EVOO) a medium to large sauce pan and let it chill on the stove until your veggies are cut up, you dont want to oil too hot. now, dice your peppers and onion. once youre done crying from the onion, add the peppers into the your oiled pan and saute over medium low heat. add in the salt and pepper, here i just shake until i think its enough. i do like a little spice so i add red pepper flakes. remember those are stronger than they look! saute for about 10 mintues or until peppers start to get soft and a little brown. then add your onions, saute for another 5 minutes (at this point, you may need to add some more oil) and then add your kale. at this point, your peppers and onions should be brown-ish and glazed looking. now youre going to cook down the kale for about 5-7 minutes. the overall point here to make sure everything is super cooked down.


while your veggies are sauting, get a big ass bowl and crack your 10 eggs into it. yes – you can use more eggs but i find 10 works perfectly. whisk until combined. set aside if youre still sauting your veggies.


combine the eggs with the veggies, i stir mine to make sure all the veggies are coated with egg and that there arent big chunks of kale stuck together.


oil a 9×13 pan, and pour the egg and veggies mix into it. cook for 25-30 mins.


let the egg mixture cool, this may take some time. i strongly suggest this because if the egg mixture it too hot, it will make your bread all soggy.


cut the egg mixture into 10 pieces – as even as you can. lay out your sandwich thins, and place two pieces of egg on each thin, top with your choice of cheese and bacon, if you choose. take completed sandwiches, wrap and foil and freeze.


yes i know all mircowaves are different but i take the frozen sandwich, put it on papertowel, heat it for one minute, flip it and heat for another minute. then flip it back and heat for another 20-30 seconds. i then rewrap my sandwich and eat it while i head into work.

well that is it! super easy right? right.

i hope you enjoy this & let me know if you make them πŸ™‚

xoxo kelsey

leftover thanksgiving mashed potato omelet

happy black friday! i am not heading out this year…i used to go out at like 11 pm on thanksgiving night to get the deals but there really isnt that much i need to get. i am also still full from last nights thanksgiving dinner, jk! not full enough to bring you one of my famous (because, you know…im famous) mashed potato omelet with hollandaise sauce recipe!

i know what youre thinking, what? is that even good? um, yes, its SO GOOD! and now youre thinking, hollandaise sauce, yeah right! thats not going to happen. well yes it is, i have a recipe that is so easy yet so good. i know you have left over mashed pototos screaming your name in your fridge right now!! i know mine were this morning. so with that being said, here is my simple left over mashed potato omelet with hollandaise sauce recipe!

here is what youll need for the omelet:

  • about 1/2 cup of mashed potatoes
  • two eggs


whisk your two eggs in a bowl and add a little water, this help with making the eggs fluffy. then i add a little salt and pepper into the whisked eggs.

lightly oil your sauce pan, i use the smallest one i have and pour in your eggs, let them cook a low heat. i was told once that you should never hear your eggs cook.

while your eggs are cooking, warm up your mashed potatoes in the microwave, i would say for about a minute or so. stirring half way through. during this time, i also start to make my hollandaise sauce. the recipe can be found here.

once my eggs have cooked on one side meaning there are hardly any loose egg sitting on the top, flip it. yes, this may get messy – i did spill a little myself.

now spread your heated mashed potatoes on half of your flipped omelet and then flip the other side over. at this point, your omelet is finished!

at this point, this is where i would melt my butter for my hollandaise sauce, whisk it in my already combined egg yolk, spices & lemon juice and microwave the whole sauce to finished it up.

take the finished hollandaise sauce and pour as much as youd like over your omelet.

top with chives if youd like!

i think this might be the shortest, to the point post i have ever written. but i woke up and was like I NEED TO SHARE THIS WITH THE WORLD! so youre welcome, happy friday & happy eating thanksgiving leftovers πŸ™‚

as always – let me know if you make this!



kup of roasted red pepper pasta

just roll out the red carpet…ladies and gents i give you…………………..roasted red pepper pasta!

and no, i havent made this twice in the last week either. so dont even think i did πŸ˜‰

i guess i should start off by saying happy tuesday, im glad youre here blah blah blah. well, its been a long ass time since i have posted about a recipe and i have to say, i got a little help from the internet on this one. BUT that doesnt mean i cant post about it or tell you how to make it!

so let get into the pasta, okay? OKAY!

there is what youll need:

  • a 12oz box of pasta, i use banza
  • 1 tbsp. of mince garlic, i use my gallon sized jar from costco. otherwise you can use 2 cloves
  • 3 shallots, sliced
  • 2 tbsp. of butter
  • 1 cup of half and half
  • 4oz of cream cheese, make sure its somewhat of a room temp. because cold cream cheese is the devil. also cube it, makes it so much easier to mix
  • 1/2ish cups of parmesan cheese, mozzarella could be used too.
  • 12oz jar of roasted red pepper in water, i made sure to rinse mine before using.
  • optional: parmesan cheese and basil or parsley for garnish


  1. boil your noodles according to the packaging. i also over cook my banza noodle because they dont take very long and i normally doing other things and forget abut them BUT COOK YOUR NOODLES.
  2. while youre over cooking your noodles, slice your shallots and garlic. now you dont need to make things small because everything will be put into a blender at the end.
  3. once sliced, start to melt your butter over medium heat. add the shallots until translucent, only a few minutes here.
  4. then add your garlic for about a minute. you do not want to over cook garlic because itll get bitter and nasty.
  5. add your half and half, cubed cream cheese and your parm or motz cheese, whatever youd like. i did parm. keep stiring until cheese is melted and everything is well mixed. add your red peppers to warm them up a bit, ive give them around 3 minutes.
  6. carefully pour your sauce into a food processor or blender, i used this blender. and puree until fully mixed.
  7. fill your bowl with pasta & top with your sauce. add whatever youd like on top. i did cheese because, duh #wisconsin.

okay, i did make this twice in less than a week because it was that good! i hope you make it and love it just as much as i did/do!

let me know if you make it!

xoxo kelsey

i got a little help from this recipe.

kup of:breaded fish tacos

and im back with recipes! i know its been a long time but ive been working on a lot of other things. but dont worry, one of those other things are…wait for it…

I AM TEACHING MYSELF HOW TO CREATE MY OWN RECIPES. i am pretty much rachel ray up in here. all jokes aside, its been challenging because im that person who gets mad when food doesnt turn out.

now, i am almost embarrassed about this recipe because, its so easy. like easy easy. i dont know why i didnt think of this sooner but i thought of it now and thats what matters.

i came up with the best breading for fish (really chicken too) tacos.


  • about 1/2 pound of tilapia, cod or a thin white fish *
  • 1 taco seasoning packet
  • 1/3 cup of sour cream
  • 2 cups panko
  • 1/4 cup olive oil
  • *i normally use tilapia and i make sure its thin. this time around i used cod and didnt like it as much. but up to your taste buds!


  • pat off fish to remove all extra moisture.
  • place panko on the plate for breading, set aside until ready to use
  • mix together the taco seasoning and the sour cream. stir until combined.
  • pour oil into a tan and let it warm up on medium-low heat. i stick with a lower heat because then im not burning the breading on the fish.
  • take the sour cream mixture and coat all sides of the fish. i make sure i am layering it on semi thick.
  • coat the fish with panko.
  • repeat until all the fish is covered with panko.
  • check to see if the oil is hot, i always throw a panko crumb or two in the oil and if sizzles, its ready.
  • place the breaded fish into the pan and cook each side for 5-7 minutes. (thinner cut of fish will require less time) The internal temperature should be 145.
  • ****if your fish is thicker cut, i would reduce heat so the breading doesnt burn.
  • ****also less flipping is best because more flipping means breading can become loose and fall off the fish.
  • remove from heat, pat off extra oil, cut and add to your tacos!

now i want fish tacos! and i feel like making tacos look pretty isnt my thing? like i know i can dress up a bowl of mac and cheese like no ones business but tacos…that is something i need to work on. accepting taco plating lesssons by anyone πŸ˜‰

as always, please let me know if you make these!

enjoy babes

xoxo kelsey

kup of: creamy mushroom and spinach gnocchi

ehi amici ,

yes, that is “hey friends” in italian…okay and that matters why?

BECAUSE i made gnocchi this week and it was amazing. okay, duh it wasnt as amazing as when i went to italy but it was still pretty good (& easy!)

this week i threw it down in the kitchen and made: creamy mushroom and spinach gnocchi. when i first saw this, all i could think about was how hard it was going to be but nooooo. i was wrong! this recipe is super easy, yummy & filling.

now, is anyone wondering what gnocchi is? let me yell ya, its small dumplings made from potato, semolina, or flour, usually served with a sauce, per the dictionary. dumpling is my favorite d word and i know youre all wondering, drinks is my second favorite d word πŸ˜‰

its a must to channel your inner 1/8 italian for this, if you need to borrow mine, let me know and ill lend it to you lol.

here is what is needed:

  • olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3-5 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine (i used pinot grigio)
  • 1 cup heavy whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 small container of baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste

add the olive oil, i would say about a tablespoonish, a little more is fine into a skillet on medium high heat. add the onion and sautΓ© for 5 minutes, stirring occasionally. and dont freak out if your onions do become a little brown, you wont die or anything.

next, add your mushrooms, garlic & italian seasoning. continue to cook, stirring occasionally, for about 5 minutes, add more oil if the pan becomes a little dry.

next, stir in the dijon mustard & white wine. let it bubble for a minute or two. ***if you havent already, this is where you pour yourself a glass of wine and make sure you finish the bottle. you wouldnt want to just let an open bottle of wine just sit in your fridge, now would you? no.***

now add the cream and gnocchi. wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. cook for 3 minutes.

this wine is from target and its super good! AND only $5

next, stir in allllllllllllllllllll the spinach, cover the pan again & cook for 3 minutes.

i know it doesnt look like i used the whole thing, but i did. took the pic and then added the rest lol

lastly, stir in the parmesan and season with salt & pepper to taste. well, you can parmesan to taste too πŸ˜‰

** gnocchi should be soft. for some reason its not, continue to cook for another few minutes**

finish the dish with parsley & more parmesan, and tutto fatto!

godere !!

let me know if you make this, id love to see πŸ™‚

xoxo kelsey

kup of mac n cheese

i know you guys have been waiting for this. you have probs been waiting for tooooooo long and thats allllll my fault!

well, its here.

my famous mac n’ cheese. yes, f.a.m.o.u.s.

it killed me slowly to measure for this recipe. i NEVER measure for this! i shake a little this, a little of that, add a hand full of whatever or keep adding until i think it looks/tastes good. i was actually super worried that i was going to add too much of something and it would taste gross. but i got it all tasting good on the first try…even with measuring…its from all my years of culinary experience πŸ˜‰

now, dont go thinking that this is hard because you have to make a sauce. i have made this so much, i could make the cheese sauce in my sleep. well, maybe not. that seems as if that could get messy lol.

oh yeah, while i made the mac n’ cheese. nick made us drinks! just one of my favorites, a whiskey sour with egg white.

here is what is needed:

  • box of your favorite noodles, i use banza
  • 1.5- 2 cups of either broccoli or cauliflower, cooked
  • 2-4 tbsp. flour
  • 2 tbsp. butter
  • 1-2 cups milk, i use almond milk
  • ~2-2.5 cups of cheese of your choice, i normally use cheddar, feta and Parmesan but whatever you have on hand is fine.
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. mustard power
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika

first things first, start boiling the water for your noodles and your veggies.

cut with your veggie of choice. i like both so its hard to say what i would recommend.

boil noodles as it says on the package and boil the veggies for only a few minutes, its up to you as to how soft you want them. normally boil mine for threeish minutes.

drain and rinse both and set aside.

now its time to make your cheese sauce! doing “ugh” me, its not that hard.

in a large saucepan, over low to medium heat, melt your butter.

once the better is melted, you will want to add in your flour by whisking it in. (i always start out with 2 tbsp. i slowly add little by little but i always end up using 4 tbsp). here, you want to create a paste. youll know if you have used enough flour because your mixture will be a paste rather than loose butter and flour.

next add your 2 cups of milk and continue to whisk until the milk and your butter-flour paste are combined and semi smooth.

turn down your heat to low and add your cheeses. here it is up to you as to how much cheese and what sort of cheeses you want to use. i normally just add what i think is going to work (or whatever i have in the house). once your cheeses are added, whisk in the cheese until combined and smooth. add spices and stir together. (at this point, the sauce can become a little thick so i always add more milk. the more milk you add, the thinner your cheese sauce will be. i would say i use an extra cup of milk when i make it. again, up to you as to the thickness you want).

stir your choice of veggies into cheese sauce and serve over noodles!

see, we made it!

enjoy & i hope to see you guys make this πŸ™‚

xoxo kelsey

before the snow, crock pot risotto with butternut squash


coming to you before i either freeze or get lost in the snow, i figured i would share some food with you since no one is going anywhere tomorrow. plus, its been a long time since i posted about food or it feels like it anyway.

so i have to admit, i was going to make this recipe last week but that didnt happen. and thank goodness my butternut squash lasted for a week. another thing i have to admit, this was my first time cooking with a butternut squash…i was a little embarrassed because i had to youtube how to peel and cut it. WHATEVER, its fine, its fine.

anyways, i figured since its so freakin cold here, i would make something warm and in the crockpot. i ended up making risotto with butternut squash. nothing like having your whole house smell like shallots for the whole afternoon.

here is what youll need:

  •  2 teaspoons extra-virgin olive oil
  •  2 medium shallots, diced
  • 2 garlic cloves, minced
  •  1/2 cup dry white wine ( i used pinot grigio)
  •  1 medium butternut squash, peeled, halved, seeded, and cut into 1/4-inch cubes
  •  salt and pepper to taste
  •  4 cups vegetable or chicken broth (i used chicken)
  •  1 1/2 cups uncooked short grain brown rice
  • toppings: we did feta with parsley and italian seasoning blend with parmesan cheese. the recipe originally called for goat cheese and sage butttt i cannot stand goat so i made up the other combos. you really can add whatever you want, whatever you think will taste good together. i didnt measure my cheese or my spices, i kind of just kept adding until it tasted good πŸ™‚

first, cut up the shallots, garlic and butternut squash. once that is done, add oil to a saucepan, add shallots and sautΓ© over low to medium heat until the shallots are soft and translucent. i would say this takes about seven minutes, then add your garlic, salt and pepper. i just coated the shallots and garlic with a good layer of salt and pepper, you can always add more. make sure to sautΓ© the garlic for a two to three minutes because you dont want it to burn. lastly, add the wine and cook for two minutes.

no, i didnt drink any wine…it was only 11 in the morning when i started this and i realized it might not go so well with my coffee.

next, take your onion and garlic mixture and add it to your crock pot. i used my bigger crock pot, im not sure the size but its a big one lol. then add your cut up butternut squash, uncooked rice and broth and cook!

hot oil and cold broth do not picture well

i cooked mine on low for six hours but you could cook on high for three hours. **i did have to add a about 1/4 cup more broth at the end because it was starting to get a little dry, i added this in about an hour before it was finished**

and there you have it!!

risotto with butternut squash. like i said before, this is just a base. you can get creative here! you can add whatever you think is going to taste yummy. remember to have fun, dont just stick to boring salt and pepper. i fixed mine up with feta with parsley and nick did italian seasoning blend with parmesan cheese.

well its been nice knowing all of you, i will be buried in snow for the next week!

have a good week my friends!!!

xoxo kelsey

they see me rollin’, they making lasagna rolls

hey my friends,

i never thought i would say this but it feels sooo good to finally eat at home again. its so hard to eat at home during the holiday season.

with that being said, i remembered a lot of you said you wanted me to post about my lasagna rolls i made forever ago. and i didnt forget about you!! its actually been on my mind ever since i asked about it.

for weeknights, i try and find recipes that are what i call: “dump everything into one big ass bowl and mix”. these roll are just that! you literally dump everything in one big ass bowl and mix. i mean, yes… you still have to cook the noodles and cook the roll ups πŸ˜‰

i do have to admit though, frozen spinach kinda creeps me out but i deal with it because it tastes good in the end!

here is what is needed:

  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz ricotta cheese (i used whole milk ricotta)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 1/4 tsp. garlic powder
  • 1 jar of spaghetti sauce (your choice of flavor)
  • Mozzarella cheese, shredded, enough to cover the top of rolls
i just really wanted to take a close up of cheese, okay?

first things first, preheat your oven to 350

boil your lasagna noodles as suggested on package, once finished rinse and set them off to the side.

and like i said before, i literally dump everything into a big ass bowl. i am really good at picking a bowl that is to small and when it comes to stirring everything together, i cant became my bowls to small which means food gets all over.


rinse the spinach and squeeze out as much of the water as you can and then add to the bowl. add the ricotta cheese, parmesan cheese, egg and as much salt and pepper as you want and then the garlic power.

mix everything together until combined.

now comes the more time consuming part but dont worry, it wont take FOREVER like youre thinking.

i dry off the one of the noodles, put it on a plate and take about 1/3 cup of the spinach and cheese mixture and put it into the noodle. roll the noodle and place in a 9×13 pan.

now do this with the rest of the noodles. now take your jar of sauce (i just use marinara) and pour it over the rolls.

lastly, top the rolls with as much mozzarella as you want, i find that less is more, if that is even a thing with cheese.

cook for 40 mins. i always finish mine with a little broil to darken the tops.

annnnnd ENJOY!!

guys – i wanna know if youre making this! please share if you do, i would love to see!



crockpot enchilada chili

hey everyone!

i feel like ive been gone for so long…well im pretty sure i have. life has been nuts because WE GOT A PUPPY! yes, i can blog about that later. but weve been so focused on making sure glen (yes, we named him glen) isnt biting us, isnt peeing everywhere and that he is learning his name. but enough of glen.

 i have been making this recipe for a long time and its honestly too good to not share. 

i think one of the main reasons why i enjoy this recipe so much is because you literally dump everything into the crockpot and walk away. once everything is cooked, you whisk in cream cheese and BOOM enchilada chili. 

i normally make this for my lunches for work. its full of protein and flavor. yes, its not the BEST thing for you but its not the worst. i mean, what you put into this recipe is straight forward but its not like eating a salad. 

but its worth it πŸ˜‰ 

 here is what is needed:

  • 1 can (10 ounces) red enchilada sauce
  • 1 can (14.5 ounces) petite diced tomatoes with green chilis
  • 1 can (15 ounces) chili beans in mild chili sauce
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 bag of frozen corn
  • About a pound of chicken, you know me and my tenderloins
  • 2 cups chicken stock or chicken broth
  • 1 package (8 ounces) cream cheese very soft
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 tablespoons chili powder
(i got my pepper shaker at target, a while back now)

now, literally dump everything (well almost everything, the cream cheese will come last) into a crockpot. i use my bigger crockpot so i know for sure ill have enough room. 

cook on high for 3-5 hours or low for 5-8 hours, you want to make sure the chicken is able to shred once cooked.

dont forget to take your cream cheese out of the fridge a little before the chili is done cooking!

drum roll please…

youre almost done.

i remove all the chicken from the crock pot and let it cool a bit. i also turn off my crockpot. while the chicken is cooling, i take my room temp. cream cheese (no it doesnt have to me super soft but enough to whisk it into the chili) cube it and whisk the cubes into the chili. once combined, i then take my hands, yes my hands and shred the chicken and put it back into the crock pot. 

now stir the pot (lol) and WALA! enchilada chili!

this can be served right away for breakfast, lunch or dinner ORRRRR you can be portion it for your lunches πŸ™‚ oh, this stuff freezes and reheats well too!

as always, i hope you enjoy!

xoxo kelsey 

lazy boy chicken nuggets


hey chicks,

i think it was this past week where i asked (on instagram) if you guys wanted to know my secret chicken nugget recipe. a handful of you said you were on the edge of your seat, about to go crazy because you just NEEDED to know. just kidding, well kind of…that was a little extreme buttttttt a handful of you did say you wanted to know how its done.

and i know this may come as a shock to you but i can be lazy sometimes ( i mean, come on…we all can be!) and if youre lazy sometimes, its okay. i would be more concerned if you were like the energizer bunny and didnt stop and didnt gave yourself a break here and there.

so what does lazy have to do with chicken? well they go hand and hand because these chicken nuggets are EASY! but yet so good. i would say the “hardest” part of these is waiting for them to be finished in the oven. so if youre not feeling like making a huge, in-depth meal or you arent super good at cooking or youre just feeling lazy but hungry, this SECRET recipe is for you πŸ™‚

this is what is needed:

  • 1 package of chicken tenderloins…about a pound ( you could use chicken breast too, but i like the tenderloins because theyre small and easier to bread)
  • 1 cup of white flour
  • 2 eggs, beaten
  • 2 cups of vigo plain panko bread crumbs – light & flaky (i have used this brand for the longest time and it works SO well!! i find it at woodmans but im sure its elsewhere too)
  • cooking spray


first off, pre-heat the oven to 425 degrees.

cut your chicken into pieces, up to you as to how big you want them.

spray your cookie sheet with oil, because once youre done breading the chicken, you can put it right on the pan. (dont you wish all cookie sheets would stay clean?)


next, you want to crack your two eggs into a bowl and whisk until theyre combined.


after that, you will have to get two large plates, i just use our everyday ones and i measure out the white flour and panko. (to be honest, i do not measure these…but i know there is that one person who is thinking: “I NEED MEASUREMENTS, I AM NOT GOOD WITH GUESSING”, dont worry, i gotcha!)


now we are to the meat and gravy – first youre going to coat your chicken with the flour, then soak the floured chicken in egg, make sure the piece of chicken is fully covered with egg and finish it by breading the piece of chicken in the panko. after your chicken is all breaded place on the oiled cookie sheet.




the final touch is, i spray the breaded chicken with the cooking spray. this allows the breading to stay on and creates a better crunch.


cook nuggets for about 15-20 mins, make sure the internal temperature is 165 degrees before chowing down.

now you eat, with dipping sauce of course & these dipping cups are a must!


if youre anything like me, i HATE when my food touches, so problem solved by buying these dip cups. i also recommend buffalo and ranch for dipping sauces.


***note, i did not season with spices or even use salt and pepper. the reason is because we really like our condiments and all the favor we need comes from the condiments. but i encourage you to try different seasonings. just mix all the spices you want in with the panko!***

well enjoy, as always!! i hope this recipe fills your void you had for chicken nuggets πŸ™‚

xoxo kelsey