Weekend with my Grandmother and a HUGE Thank you to https://kitcheninspirations.wordpress.com/

I know I have been absent a LOT lately… absent more than here. I have been dealing with my grandmother’s mortality. Yes, I know that probably sounds silly.

A little back story. My parents didn’t, and still don’t, have the time of day for me for reasons unknown and long ago dealt with. My grandmother though stepped in and is the one person who has always been there for me. The one constant in my life for as far back as I can remember. Even when we were living together or hours away, I knew when I needed her she was a hug or a phone call away. I honestly think she is the only thing that has kept me sane (or at least my version of sanity) all these years.

Just knowing I had that one person in my corner, never trying to change who I am at the core, accepting me as I am… although making damn sure to let me know when she thought I was doing something wrong lol. (Because even now my grandmother has opinions she has no problem sharing with everyone lol… she and Chris were jokingly sparing when he drove out to pick me up on Sunday lol and she kept up with him topic to topic that day) pThis is what my grandmother means to me and I have been really struggling with the fact that in the not so distant future all I am going to have are the memories… good memories mind you but memories.

This weekend we made a new memory compliments of: https://kitcheninspirations.wordpress.com/

My grandmother kept talking about a recipe she had for some kind of date turnover cookies that she used to make and freeze. She would thaw a few at a time for breakfast and really wanted some. My mission this weekend was to make her a bunch.

When she couldn’t find her recipe, I hit Pinterest to try to find one close. I found one almost exactly like my grandmother’s recipe and we made them Sunday morning.

Now I didn’t roll them thin enough and put too much filling in them according to my grandmother lol, but the recipe turned out great and even through the “teaching” moments (because I had never made them before and was bound to make a few mistakes lol), my grandmother loves her breakfast treats!

So I thank you again Kitchen Inspirations for helping me make this memory with my grandmother ❤.

Here is the link to the recipe for the Old Fashioned Date Filled Cookies or Date Turnover Cookies as my grandmother refers to them at the Kitchen Inspirations blog.



Busy Day Soup via www.sipalaw.net

I saw the recipe for this soup when I was looking on Pinterest, procrastinating about finishing washing the walls.

It looked so good that I wanted to share the recipe with everyone!

The recipe can be found at: https://www.sipalaw.net/2019/07/busy-day-soup.html

Doesn’t this look delicious? Definitely something I plan to add to our fall/winter soup rotation!


Cinnamon-Raisin Swirl Bread

I found an awesome sounding Raisin/Cinnamon bread recipe at tideandthyme.com and couldn’t wait to try it!

Raisin/Cinnamon bread has always been Dillon’s favourite bread.  I have literally seen him sit with a fresh loaf and practically inhale the whole thing.  As I was making this, he kept coming upstairs and telling me how good the bread smelled while it was baking, and oh yes, he would take the whole pan lol!
I thought this would be great toasted but I am also going to keep a loaf to make weekend French Toast!


keep reading!

Healthy 2 Ingredient Cookies (plus Optional Add-ins) via Haphazard Homemaker

I came across this recipe last week and keep going back to it, thinking about all the delicious, and healthy, ingredients could be added! I decided this would be a great recipe to share with everyone!


“In keeping with my New Year’s Resolution…..Goal….Intention, and because I am a snacker, I thought I’d try to make me some 2 Ingredient Cookies, aka Breakfast Cookies. I am always hungry, which makes me hangry at times. I wanted needed a guilt-free real-food snack that simulated a familiar snack, but didn’t require any odd-to-me substitutes.…”

Please go check out Robin’s blog for the full recipe!


Enchilada Zucchini Boats via momsdiner.net

I wanted to share a recipe I found at


Enchilada Zucchini Boats | Mom’s


Enchilada Zucchini Boats are a super flavorful and fun twist on traditional enchiladas. They are made with seasoned ground beef (or turkey), plenty traditional enchilada sauce, shredded cheese, and fresh zucchini. They make a great low carb dinner that is full of nutrition.

Enchilada Zucchini Boats

Zucchini Boats have most of the same flavors of traditional enchiladas: ground beef, onions, garlic, cilantro, tangy enchilada sauce, and plenty of cheese. However, in this enchilada recipe you are replacing the tortilla with a fresh zucchini.

Enchilada Zucchini Boats are also a great recipe to use up the abundance of summer garden zucchinis!

How to Make Enchilada Zucchini Boats

In a large skillet, saute the onions and garlic in oil until they are fragrant and softened, about 4-5 minutes. Next, add the ground beef and crumble it while it cooks thru. (if you use an 80-20 beef you may need to drain the grease before moving to the next step) Off the heat mix in the seasonings/spices and the cilantro.

While the beef cooks, prepare the zucchini boats. Start by trimming the stem end, then slice the zucchini in half, lengthwise. Using a spoon, core out the center of each zucchini half. Be careful not to dig all the thru, this is the “boat” part that holds the enchilada filling.

Prepare a 9×13 pan by pouring about half the can of enchilada sauce across the bottom, spreading it evenly across the pan. Lay the cored zucchini boats in the sauce, divide the beef mixture evenly between the zucchini boats. Top the filled zucchini boats with the remaining enchilada sauce and sprinkle with the shredded cheese.

Cover the pan with foil and bake at 350 for 20 minutes. Then remove the foil and bake for an additional 10 minutes.

The zucchini will come out of the oven cooked to a perfect crisp tender consistency. The beef is caramelized around the edges and cheese is melty and creamy.

Serve the Enchilada Zucchini Boats topped with greek yogurt, sour cream, chopped onion, fresh cilantro, sliced avocado or guacamole.

Enchilada Zucchini Boats for Dinner

This recipe for Enchilada Zucchini Boats is a great healthy alternative to traditional enchiladas. It is still a filling dinner and you will probably not even miss the tortillas.

I like to keep my weeknight dinner plans pretty simple, so we usually just have this with chips, salsa, and guacamole.

However if you are entertaining or want a larger meal, Ina Garten’s Guacamole Salad would be an excellent side to add, as well as my Fresh Pineapple with Citrus Herb Glaze and chips with my Restaurant Style Salsa.

Mom’s Dinner Recipes

If you love having Mexican food for dinner check out these other Mexican inspired recipes from Mom’s Dinner:

Sharing is Caring

If you made this recipe for Zucchini Enchilada Boats for dinner comment below and let me know how they turned out for you! If you really loved them, share the recipe with your friends on Facebook or Pinterest… the buttons at the top of this page make it super easy to share!


Enchilada Zucchini Boats

Zucchini Enchilada Boats are a great dinner!! Easy to make, full of nutrition, and low in carbs. All the great flavors of traditional enchiladas without the tortilla.

This is a great recipe to use up all those summer garden zucchinis.

Keyword beef enchiladas, low carb enchiladas, zucchini boat, zucchini recipe

1 tbsp oil
1 cup yellow onion, diced
1/2 cup bell peppers, diced (any color)
3-4 plump garlic cloves, chopped
1 lb. ground beef (can use ground turkey)
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp each – garlic powder & onion powder
red pepper flakes to taste
1/4 cup chopped cilantro
3 zucchini, halved lengthwise and cored
10 ounce canned red enchilada sauce (I prefer Market Pantry Enchilada Sauce, from Target)
1 1/2 cups shredded cheddar cheese (can use monterey jack, pepper jack, or a mexican blended cheese)

Preheat the oven to 350 degrees. Prepare a 9×13 pan by pouring 1/2 the can of enchilada sauce across the bottom, set aside.

In a large skillet, over medium heat, saute the onions, garlic, and peppers in the oil until softened, about 5 minutes. Add the ground beef (or turkey) and crumble while cooking thru.

Note- if you use an 80-20 ground beef you will want to drain the grease before moving onto the next step.

Off the heat stir in the chili powder, cumin, salt, garlic powder, onion powder, cilantro, and red pepper flakes. Set aside

Trim the stem from the end of the zucchini and discard. Then cut the fresh zucchini in half lengthwise. Core out the middle of each half using a spoon. See picture showing each step.

Set the zucchini halves in the prepared 9×13 pan. Fill each zucchini half with the ground beef mixture, dividing it evenly. Pour the remaining half can of enchilada sauce over the filled zucchini boats. sprinkle with all the cheese.

Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let rest 5 minutes before serving.

Unstuffed Egg Roll Skillet Dinner

I thought I would share a recipe I found at:


It sounds so delicious!


From https://frugalhausfrau.com:

I thought I might have made a new invention when I made my Unstuffed Egg Roll Skillet Dinner not too long ago. See, I was going to make Egg Rolls, but for some reason, I was just ravenous.

Unstuffed Egg Roll Skillet Dinner

Unstuffed Egg Roll Skillet Dinner

“Well, I’ll just put a few bites in a dish, and make Egg Rolls with the rest” were my famous last thoughts as I had a second bowl, then decided I needed to just make Egg Rolls another time. That filling is just so good! Best of all, it’s not deep fried and its low carb, too. So none of the guilt that goes with egg rolls. But then I had to do something with my Egg Roll Wrapper, right?! Oh well. Progress, not perfection, as the saying goes, but a few strips of the egg roll wrappers, fried up in a skillet made a fun garnish.

About Unstuffed Egg Roll Skillet Dinner:

Well, as it turns out, there are other recipes for Egg Roll Skillets, so I’m not the “inventor” I thought I was. There ya go, I missed out yet again on fame and fortune. Unstuffed Egg Roll Skillet Dinners are a great idea so I can see why they’re getting popular on the internet and on Pinterest. All the goodness of Egg Rolls, none of the fuss or extra calories, so easy and so quick to make.

Unstuffed Egg Roll Skillet Dinner is just full of good stuff. Mine has cabbage, carrot, and celery, and can be made with ground chicken, turkey, pork or beef. All those veggies are so good for you to start with, but since it’s your skillet dinner, add anything else you’d like that even loosely fits the Egg Roll/Asian theme. Maybe water chestnuts? Bamboo Shoots? Mushrooms? Bell Peppers?

After my first go around with the actual Egg Roll recipe and the eating thereof, I made it a second time just as a skillet dinner, modifying it just a bit, then a third time. Because I promised myself I’d actually make the Egg Rolls and I knew if I started the filling again, I’d just eat it again, I bought two cabbages so I could make Unstuffed Egg Roll Skillet Dinner and the actual Egg Roll recipe. The Egg Rolls will be coming soon, but in the meantime, enjoy this easy Unstuffed Egg Roll Skillet Dinner.

Unstuffed Egg Roll Skillet Dinner

Unstuffed Egg Roll Skillet Dinner

Making Unstuffed Egg Roll Skillet Dinner:

This recipe couldn’t be easier and it’s so customizable. I started out with a pound of ground meat and 3/4’s of a head of cabbage along with the other veggies and I came up with that ratio because that’s how much cabbage fits in my biggest, 12″ skillet. If you want, you can play around with those ratios, less meat, more cabbage, less cabbage, more of the other veggies. You can even go vegetarian. Whatever floats your boat. You just can’t go wrong.

I did end up keeping a couple ideas from my egg roll recipe. One is to add a tablespoon of cornstarch to the ground meat mixture and let it sit for about 20 to 30 minutes. It keeps the meat softer and more egg roll like and absorbs a little excess moisture. That step can be skipped if you’re short of ambition or time or if cornstarch (arrowroot can be used) doesn’t fall in your diet plan.

The biggest thing I did was to be true to the flavors of my very Americanized Egg Rolls. I love them, and the Egg Rolls have very simple flavors but a fantastic dipping sauce that I call My Favorite Asian Dipping Sauce. That dipping sauce is full of flavor: soy, ginger and garlic and scallions and sesame oil. And a few hot pepper flakes. So it makes absolute sense to me that rather than adding a lot of those flavors to the Unstuffed Egg Roll Skillet Dinner to just make up a batch of My Favorite Asian Dipping Sauce, use it to flavor the skillet and pass the rest for those that want more zip. Then there’s bound to be a little of the dipping sauce leftover for another stir fry in the future and it keeps forever in the fridge.

Don’t forget the Sriracha for those that really want to add some zip to Unstuffed Egg Roll Skillet Dinner.

My Favorite Asian Dipping Sauce

My Favorite Asian Dipping Sauce

Saving Money on Unstuffed Egg Roll Skillet Dinner:

This is a skillet full of goodness at a super budget price. Really inexpensive as is, there are a few shopping strategies that can apply to lower the cost even more.

First of all, the ground meat can be chicken, turkey, pork or beef. Choose what you like and what fits your dietary and budget constraints. I lower the cost of ground pork, turkey or chicken by buying either the shoulder or whatever poultry parts, light or dark or a combo I want to use, respectively. Then cube it (keep it cold) and pulse it in a food processor, about a cup and a half at a time. You’ll have your ground meat for a fraction of the cost and you’ll know exactly what’s in it and what the meat to fat ratio is and know it’s clean.

Cabbage, onion, celery, and carrots are always some of the cheapest veggies and generally don’t go on sale in my area, except maybe around St. Pat’s. Check Aldi, especially for the onions, carrots, and celery. Cabbage is a hit or miss item there. When buying cabbage, watch for the per head or per pound pricing and if it’s per head, get the largest. If you really need a fast option, consider cole-slaw mix but you’ll pay 4 to 10 times over the cost of buying your own veggies and prepping them. Be sure to have another use (like cole-slaw) for the rest of the cabbage. Carrots are usually cheaper in the larger bags. Ginger I buy and keep in the freezer – it can be grated right from the frozen state.

The Asian ingredients are always cheapest around the Lunar holiday (usually January) when they’re often on unadvertised sale or at an Asian market. Did you know Soy sauce doesn’t have to go in the fridge? But the sesame oil does and if it sits there for a long time can solidify. Just bring it out ahead and it warms right up.

Unstuffed Egg Roll Skillet Dinner

Unstuffed Egg Roll Skillet Dinner

Unstuffed Egg Roll Skillet Dinner

  • Servings: 4-8
  • Difficulty: easy
  • 1 pound ground beef, pork, chicken or turkey
  • 1 tablespoon cornstarch
  • 1 onion, diced
  • 2 stalks celery, thinly sliced
  • 1/2 to 1 teaspoon salt
  • 1 tablespoon sugar or brown sugar, optional
  • 3/4 head medium sized cabbage, cut in shreds (see note)
  • 2 carrots, shredded or cut in matchsticks
  • 3 tablespoons Asian Dipping Sauce (see recipe)
  • 1/4 cup green onion, thinly sliced

In a small mixing bowl, mix together the meat and tablespoon cornstarch. Set aside for 20 to 30 minutes.

Heat a 12-inch skillet over medium-high heat. Add the onions, celery and ground meat mixture. (If using ground turkey or chicken, add a tablespoon of oil first,) Cook, using a potato masher to break up the meat until meat is cooked through. Drain fat if necessary. Sprinkle with salt and sugar, if using.

Toss in the cabbage and carrots and drizzle with three tablespoons Asian Dipping Sauce. Stir and cover for two to three minutes. Uncover and use a spatula to turn mixture from top to bottom. Cook one to two more minutes until cabbage is at desired tenderness. Add a little water if mixture begins to darken and stick to bottom.

Garnish with green onions and serve with more of the Asian Dipping Sauce and Sriracha, if desired.

Note: if serving small children, you might want to cut the cabbage into more of a dice to make it easier for them to handle.