A Hearty skillet filled with mushroom stroganoff held my a woman

A Hearty Mushroom Stroganoff

This mushroom stroganoff is a perfectly flavorful, wonderful, and hearty dish to enjoy with your close friends and family members!

This Mushroom Stroganfoff was never planned…

This recipe was inspired by a rather unusual event. For those who do not know, I am an English Language teacher. One morning, while doing English tutoring with a student, I asked what her favorite meal was. With the biggest grin across her face, she quickly and happily replied by yelling ‘Stroganoff!’.

Mind you, I have not had stroganoff IN An exceptionally LONG TIME. In fact, has it not been for my young and bubble student, this classic recipe would have never come to mind!

How is this stroganoff recipe different?

Stroganoff traditionally consists of a thick and slightly tar sour-cream based sauce, served with chunks of beef. Often, stroganoffs are also served with egg noodles. My version of this recipe has some variations. But do not let any of my alterations get to you—the recipe is quite delicious!  Because my version does not contain meat, I opted for plain Greek yogurt for extra protein (trust me, it is a perfectly viable substitute). We also use meaty portabella mushrooms in place of beef. While I used rotini pasta, you are free to use traditional egg noodles in your dish!

A Hearty skillet filled with mushroom stroganoff held my a woman
A delicious skillet filled with some pretty hearty mushroom stroganoff

Once again, as I previously said, this dish tastes wonderful. Want to learn how to make it? Then allow me to quit my yapping, and let us move onto the recipe, shall we?!

A Hearty Mushroom Stroganoff

This mushroom stroganoff is a perfectly flavorful, wonderful,and hearty dish to enjoy with your close friends and family members!
Prep Time6 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: mushroom, mushroom stroganoff, pasta
Servings: 4
Calories: 553kcal


  • 16 oz. Rotini pasta or egg noodles
  • 1 cup Greek yogurt plain, low fat
  • 16 oz. Fresh portabella mushrooms
  • 2 cups Fresh spinach optional
  • 1 tbsp. Dried oregano
  • 1 tsp. Black pepper
  • 1 tsp. Salt
  • 4 tsp. Extra virgin olive oil
  • 4 Garlic cloves finely minced
  • 1 Medium onion
  • 4 tbsp. Grated parmesean cheese
  • 1 cup Low-sodium vegetable broth
  • 4 tsp. All-purpose flour
  • 1 tsp. Worcestershire sauce or anchovy-free variety (if vegetarian)


  • Fill up a large pot of water to a rapid boil.While waiting for the water to begin boiling, finely slice the onion and portabellamushrooms into thin slices, approximately ¼ inch thick. Set aside.
  • Once water begins to boil, add pasta, and cookaccording to packets instructions, until al-dente (typically 7-8 minutes). Immediatelydrain and set aside (make sure to reserve ¼ cup of cooked pasta water).
  • While pasta is boiling, add cooking spray or oilto a hot skillet, and gradually add in onion, mushroom, and garlic. Cover, and sautéfor about 7-10 minutes on medium-high, until the onions and the mushrooms havelightly browned.
  • Once the veggies have finished cooking, in thesame skillet, add the following ingredients into the mix: vegetable broth, pastawater, flour, olive oil, parmesan cheese, salt, pepper, oregano, Worcestershiresauce, and plain Greek yogurt.  Mix untileverything is well combined (will look like a creamy, almost cheesy mixture). Raiseto boiling heat then reduce to medium and have the sauce simmer for about 10-15minutes, until everything has appeared to thicken. At this point, add in thespinach.
  • Once the sauce has thickened, add the cooked pasta,and gently stir until all the ingredients have been well combined. Enjoy!

Nutrition Information (per serving)

553 Calories | 16.3 grams of Protein | 8.6 grams of Fat | 107.4 grams of Carbohydrates |15.6 grams of Fiber | 13 WW Smart Points (Green Plan)


Did you create this dish? What do ya think? Please let me know in the comments, below! 😀

Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!

Art Imitates life…or spaghetti pie!

This recipe is inspired by the spaghetti pie that I recently ordered from Mazzaro’s Italian Market, an iconic Italian supermarket and deli, located in heart of St. Petersburg, Florida. Simply put…it was so darn delicious, that I wanted to figure out how to recreate this. Believe me, if my husband is requesting that I cook something, that means it is a GOOD recipe (and he is VERY picky)! Plus, given that I live over an hour away form the market, it would be too much to make the drive EVERY week!

A fresh batch of 8 spaghetti pies in a cupcake tin
A fresh batch of spaghetti pie that came out of my oven!

Folks, I present you with this unbelievably delicious spaghetti pie. Enjoy this with my delicious sundried tomato meat sauce…boy I tell you; the combination is heavenly and flavorful! The spaghetti pie is a solid standalone piece. It is the perfect portion savory portion of buttery and garlicky pasta goodness.  While it is tasty on its own, the sweetness of the sundried tomato combined with the beef gives this recipe a lovely balance of flavors which will delight your taste buds.

Do not let the complexity of my recipe photos intimidate you. This spaghetti pie and sundried tomato sauce recipe is quite simple to prepare. I have a good feeling that this recipe may even wind up on your family’s regular meal rotation.

A delicious bowl of spaghetti pie and sundried tomato meat sauce
A delicious bowl of spaghetti pie and sundried tomato meat sauce

I have spoken too much…let us move onto the recipe now, shall we?!

Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: angel hair pasta, pasta, spaghetti, spaghetti pie, sundried tomato
Servings: 4
Calories: 504kcal


  • Cupcake tin
  • Food processor


Spaghetti Pie

  • 8 oz. uncooked angel hair pasta
  • ½ cup shredded part-skim mozzarella cheese
  • 4 tsp. grated parmesan cheese
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 1 tbsp. dried oregano
  • Cooking spray

Sundried Tomato Meat Sauce

  • 1 cup sundried tomatoes or 4-6 sundried tomatoes
  • 2 tbsp. extra virgin olive oil
  • 8 oz. canned tomato sauce
  • 1 cup fresh spinach
  • 16 oz. 90% lean ground beef uncooked
  • ½ tsp. salt
  • ½ tsp. garlic powder


Spaghetti Pie

  • Preheat oven to 350 Degrees F. While the oven is preheating, fill a large pot of water and allow to come to a rolling boil. While waiting for the water to boil, break the raw angel hair pasta into pieces that are about 3-5-inch-long strands. Once the water begins boiling, lower the heat to medium high and carefully add the angel hair pasta to the pot. Allow the pasta to cook for about 5 minutes. Immediately drain and rinse, afterward.
  • In a large bowl, combine the following ingredients: the cooked angel hair pasta, the egg, the parmesan and mozzarella cheese, the dried oregano, salt, and garlic powder. Gently mix until everything is well-combined.
  • Take your cupcake tin and coat 8 of the cupcake molds with cooking spray. Equally divide the pasta mix into 8 portions, and with a spoon, gently place each portion in each of your cupcake molds. Depending on the size of your cupcake mold, you may have to modify how many molds your ‘pie batter’ can be spooned into.
  • Bake the spaghetti pie for 25-30 minutes, or until the tops become lightly golden brown.

Sundried Tomato Meat Sauce

  • While the spaghetti pies are baking, cook your ground beef in a skillet on medium-high for 7-10 minutes, or until well-browned. Stir frequently. Make sure beef is broken into small pieces.
  •  While the ground beef is browning, place the following ingredients into your food processor: the sundried tomatoes, extra virgin olive oil, tomato sauce, salt, black pepper, and garlic powder. Blend for 30 seconds-one minute, or until the sundried tomato has become smooth, and turns this into a liquified sauce.
  • Once the sauce is blended and the ground beef has finished cooking, immediately lower the heat to medium-low and add the sundried tomato sauce to the ground beef mixture. At this point, stir in the fresh spinach. Allow to warm for at least five minutes, until the sauce is nice and warm, and the beef has absorbed some of the sauce.
  • Enjoy the spaghetti pies with the sundried tomato sauce!

Nutrition information per serving (approx. 2 spaghetti pies per serving): 163 Calories | 8 grams protein | 6.3 grams fat | 18.8 grams carbohydrates | 2.9 grams fiber | 8 ww smart points (green plan)

Nutrition information per serving (sundried tomato meat sauce): 339 Calories | 32.2 grams protein | 15.8 grams fat | 13.4 grams carbohydrates | 4.1 grams fiber | 8 ww smart points (green plan)


Did you create this dish? What do ya think? Please let me know in the comments, below! 😀

A photo of a creamy black bean and pasta skillet dish, served inside of a medium-sized bowl. The dish is topped with three slices of avocado.

Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!

Jump to Recipe

Lazy Days

Folks, maybe it’s because I have been staying indoors so often, but I have something to tell you: I have been feeling incredibly lazy. Honestly? As much as I love cooking, I have not had much creative energy to barnstorm new meal ideas. Am I the only one who goes through this struggle?? I can’t be.

But alas, I had to come up with some meals to cook this weekend. Surely my husband could cook. But most of the time, due to our different work schedules, I take on this task. Either way, if no one cooks, no one eats. And we can’t have that.


The other day, as I was looking through my pantry and fridge, weighing the limited variety of shelf-stable products and decaying produce, some pasta, back beans, and my wok, an idea come to me: Why not do a one-pot meal? So I figured, why not?

Carby goodness!

I pulled out my rotini pasta, black beans, tomatoes, and onions, and immediately began dicing my tomatoes, onions, and kale. Before I knew it, I whipped out my store-bought taco seasoning, and added it to the mix, along with the pasta and back beans, and voila! And you know what? This creamy improvisational black bean pasta skillet has been one of the most delicious meals that I have cooked in a while. Not only do the black beans give a level of richness and plant-based protein to this dish, but my impulsive decision to incorporate some coconut milk into this dish really brought this meal to a decadent creamy level. All of the ingredients and spices and flavors married beautifully. Moreover, even my very picky husband was a fan of this dish!

Did I mention that this dish is also vegan? If I haven’t, now you know!

And folks, this pasta skillet dish is not only delicious, but is super simple, contains basic pantry items, and can be ready in less than 20 minutes!

(Also, feel free to substitute the veggies in this dish for whatever else you may have!)

Now…let’s move onto the recipe!

Creamy black bean & pasta skillet: A medium bowl filled with rotini pasta, black beans, spinach, tomato sauce and coconut milk.

Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: pasta, vegan, vegetarian
Servings: 4 Servings
Calories: 671kcal


  • Large skillet or Wok


  • 16 oz. Rotini pasta
  • 15.5 oz. Black beans
  • 4 oz. Full-fat coconut milk
  • 1 Medium Onion
  • 1 Cup Fresh Kale or spinach
  • 1 Medium Tomato
  • 1 Bell Pepper
  • 6 oz. Low-sodium tomato paste
  • 4 Garlic cloves, finely minced
  • Cups Water
  • 2 Tbsp. Cooking oil

(2 tbsp.) Taco seasoning made with:

  • ½ tsp. Red chili powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • ¾ tsp. Salt
  • 1 tsp. Black pepper
  • ¼ tsp. Allspice


  • Finely dice all of the veggies (tomato, kale, pepper &onion) until they are about 1 inch cubes. Set aside.
  • Heat up a wok or large skillet/ pot with cooking oil and heat tomedium-high. Gradually add in the veggies & garlic, and sauté for about 6-7minutes or until the onions and tomatoes have begun to sweat. Make sure tocover for the first three minutes.
  •  Once veggies are sweating, add the taco seasoning, water, tomatopaste, into the existing pot with the veggies. Then, increase the heat to highand allow to heat until the water mixture begins to rapidly boil.
  • Once the water begins boiling, reduced the heat back tomedium-high and add the pasta and boil for 10 min or until the water hasevaporated and created a thick sauce.
  • Add drained black beans and coconut milk and stir until mixturethickens and is creamy.
  • Enjoy!


Nutrition Information per serving:

671 calories/ 17.6 grams protein/ 16.7 grams fat/ 118.4 grams carbohydrates/ 22.9 grams of fiber


A closeup of creamy butternut squash rotini served in a bowl

Creamy Butternut Squash Rotini

This roasted butternut squash rotini pasta dish is warm, creamy, delicious, and oh-so-nice! If you’re looking for a yummy vegan pasta dish, here ya go! 🙂

Jump to Recipe

In case any of you weren’t aware…I love food. All types! But I’ve got to admit, nothing makes me happier than a warm serving of comfort food.

Here in Central Florida, we have been experiencing a “Winter” all weekend, with temperatures dipping down to the ‘40s (Fahrenheit)! Yes northerners, laugh all you want. But don’t come complaining to me, once you decide to move down here, and then eventually complain about our frigid 40 degree weather!!!

As many of you know, my husband and I try to eat as locally and seasonally as we can. Luckily, we have had some great produce shares from Steed Farm, our local Community-Supported Agricultural system (also known as CSAs). Among this week’s most recent share of seasonal goodies, we received a very large, 5 pound choctaw squash. Now-I know what you’re thinking. The recipe that I’m about to provide is for butternut squash, yet I used a different variety. Choctaws taste almost exactly like butternut squashes, and are very close cousins. If you do not have access to butternut squash in your area, please feel free to opt for choctaw-vice/versa. Trust me when I say that once I saw that beautiful squash, my taste buds became very happy.

Pieces of chopped butternut squash

After trying to figure out how I was going to prepare this lovely fruit, an ‘A-ha!’ moment came: Why not transform this into a delicious comfort pasta dish? And so I did.

Folks, I would like to present you with this creamy butternut squash rotini recipe. This dish specifically calls for rotini pasta, as it holds its shape and does nicely with absorbing the creamy butternut puree.  While you can technically opt for whatever type of pasta you’d like, I went for pasta enriched with protein. Because the squash (and garlic!) are roasted, this recipe takes slightly over an hour to prepare. But please trust me, it’s well worth your time. While the squash and garlic are roasting, you can even do other things, such as yoga, walking, reading, or catching up on Netflix 😉 -You do you! The moment your fork digs into the rotini which later lands onto the tip of your tongue, your taste buds will feel like you gave them one of the creamiest and most delicious bites of comfort food heaven, ever.

Chunks of roasted butternut squash with the skin

Did I also mention that this specific recipe is vegan and dairy-free? Well, in case I haven’t, now you know!

I can practically hear your stomach grumbling form here…so let’s move onto the recipe, shall we??

Creamy Butternut Squash Rotini

This roasted creamy butternut squash rotini pasta dish is warm, creamy, garlicky, delicious, and oh-so-nice! 
Prep Time10 mins
Cook Time1 hr
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: pasta, vegan, vegetarian
Servings: 5 Servings
Calories: 416kcal


  • 1 medium butternut squash
  • 1 bulb garlic
  • ½ cup unsweetened almond milk
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. smoked paprika
  • 3 tsp. yellow mustard
  • 14 oz. rotini pasta


  • Preheat oven to 350 degrees Fahrenheit. Whileoven is preheating, carefully cut the squash in half, remove the seeded coreand then cut each of the half pieces, until the squash has been cut into largequarters. Take 1 tbsp. extra-virgin olive oil, to lightly grease the bottom ofa large sheet.
  • Take the remaining 2 tbsp. of olive oil andgently lather each quarter and place into the tray, skin side up. Place thegarlic bulb into the same tray. Allow to bake for 50-60 minutes, until the skinof each piece can be gently pierced with a fork. Allow to cool down for about 5 minutes.
  • During the last 10 minutes of roasting time,begin to boil a large pot of water. Once water is at a rolling boiling point,lower heat to medium-high, place pasta into water, and allow to cook for 7-9minutes until al-dente. Drain, and then place back into lot, with a cover. Setaside.
  • Once squash has cooled down, gently scoopsoftened squash and garlic, and place into a large food processor. Gently addin the almond milk, salt, pepper, and remaining spices. Puree the mixture for1-2 minutes until the blend has turned into a thick liquid consistency.
  • Once the puree has been created, gently mix intothe pasta until well-combined.
  • (Optional) Add in fresh spinach leaves.
  • Enjoy!

Nutritional Information per serving:

416 calories/ 7.4 grams protein/ 10.5 grams fat/ 76.7 grams carbohydrates/ 11 grams of fiber

*Substitute for any other milk of your choice

**Feel free to rinse, season, lightly oil and bake the seeds at 350 F for about 10-15 minutes, or until crispy!