Browsing Tag

comfort food

Spinach and Artichoke Lasagna Roll Ups


Friday! Glorious Friday! I have waited for you all week! I love Fridays, if you couldn’t tell. No more work (well office work) for the week AND I get to spend lots of time with my family. I try to savor every second of the weekend. One of the best things about the weekend is the opportunity to make some dinners that may be a bit elaborate for the work week. This would be the perfect weekend dish to try at home. This version of lasagna roll up is reminiscent of my all time favorite spinach and artichoke dip. What’s better, it’s in lasagna form. #winning In all seriousness, it’s super tasty and a great way to add some vegetables to your diet, without feeling like you are eating a ton of veggies. It doesn’t take a ton of prep, but the end result is worth it. You can serve with a side salad, bonus veggies, or with bread, bonus carbs. Either way, you will not be disappointed that you made this. Enjoy your weekend!



  1. Preheat your oven to 350 degrees. Bring a large pot of water to a boil. Add in the salt and lasagna and cook to al dente, according to package discussions. Drain and lay the lasagna noodles out on a piece of parchment paper and let cool.
  2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, Parmesan cheese, basil, red pepper, and nutmeg. Stir until well combined. Season with salt and pepper, to taste.
  3. Spray a 9x13 baking dish with cooking spray. Line the bottom with about 1/2 cup of marinara sauce.
  4. Take about 1/4 cup of the ricotta mixture and spread it evenly onto each noodle. Carefully roll the noodles up and place them in the prepared baking dish. Top the lasagna rolls with remaining marinara sauce, mozzarella cheese and some Parmesan cheese. Spray a piece of foil with cooking spray, and cover the baking dish.
  5. Place in the oven and cook for 35 minutes. Remove foil and cook for an additional 5 minutes or until the cheese is golden brown. Remove from the oven and let sit for about 5 minutes. Serve warm.


This recipe is adapted from Two Peas and Their Pod.

Creamy Tomato Orzo Soup


We are half way through the week! This week has felt like the longest week. Honestly it feels like it took an eternity to get to Wednesday, but we’re here and that feels comforting. So, I offer you this comforting classic. Something about a creamy tomato soup makes me feel all warm and fuzzy. This version is super easy and healthy. Rather than adding cream, you use Greek yogurt which provides creaminess, but also ups the protein of the dish. It’s such a quick and easy weeknight meal. I used my immersion blender to blend it up, but you can use your food processor or blender to get the job done. What I find, when I use the immersion blender, the more liquid the better success you will have (duh!). I use a heavier pot for soups, so often the liquid is shallow, especially if I’m not making a huge pot. If you start out on the slower speed, tilt the pot to allow the liquid to pool on one side, giving you more liquid to work with. Once you slowly start to blend the liquid, you can crank that baby up and go to town. It’s seriously that easy. This soup is incredibly tasty and pairs VERY well with grilled cheese sandwiches or a nice piece of toasty warm bread.


  1. In a large pot, heat olive oil over medium heat. Add in the onion cooking until tender, about 8 minutes. Add in the garlic and cook until fragrant, about a minute more. Stir in the bay leaves and dried basil.
  2. Add in the diced tomatoes and chicken broth. Stir in brown sugar and season with salt and pepper. Simmer on low for about 15 minutes allowing the flavors to combine.
  3. Remove the bay leaves and using your immersion blender, blend the soup together. Stir in the Greek yogurt and Orzo. Serve warm.


This recipe is slightly adapted from Two Peas and Their Pod.

Slow Cooker Spaghetti and Meatballs


I love my slow cooker, but especially when the weather is chilly and I get to come home and not have to think about dinner. The weather just happened to be on the chillier side this week, so I took advantage of that with this slow cooker spaghetti and meatballs dish. I love this comfort food. I’ve made a variety of meatballs, like Rachel Ray’s mozz stuffed meatballs (drool!) but typically the standard version is my favorite. This was so easy to put together before I left for work. Despite the hectic morning of my son wetting his bed, needing to do laundry, while he’s demanding a cup of milk, and still needing to get ready for work. So really, if you are in a jam and want something yummy for dinner that;s low maintenance, this will be your jam! My husband commented that hands down this was the best version of this classic that I have ever made. Although my son was more hesitant and insisted his stomach was “full”, he at least tried it and did do his usual sound effects indicating disgust that I’ve diverted from his usual preference of chicken.


  1. To make the sauce, add the onion, crushed tomatoes, diced tomatoes, tomato sauce, seasoning, salts and pepper, and garlic to your slow cooker. Stir to combine.
  2. To make the meatballs, combine the meat, cheese, seasoning, bread crumbs, eggs, salt and pepper in a large bowl. Mix the ingredients by hand until they are incorporated. Scoop them into 1" balls and submerge into the sauce in your slow cooker.
  3. Cook on high for 4 hours or low for 8 hours. Serve over cooked pasta and top with additional cheese. That's it!


This recipe is adapted from Hip Foodie Mom