I am seriously going to miss this summer!  

We have had so much fun!  Lots of pool days, park days, walks, runs, shopping adventures...
Its been a blast... even when I'm hauling around 3 kiddos!  

Check out Larkyn and Liv at the pool!  Such cute girls!  

lasagna with a twist...

Just so you know... I did NOT come up with this recipe.  
I found it on Studio 5's website under recipes.

It's super tasty tho! 
Try it... I dare you! 

Roasted Veggie Chicken Lasagna - For the Veggies:

  • 1 small yellow squash
  • 1 small zucchini
  • 1 small sweet potato
  • 5 button mushrooms
  • ½ red onion
  • 3-4 small tomatoes (home grown or roma)
  • Olive Oil
  • Salt & Pepper

1. Dice all the veggies into ¼ inch cubes.
2. Spread onto a large baking sheet, sprayed with cooking spray.
3. Drizzle with olive oil and season with salt & pepper.
4. Roast in a 450 degree oven for 30 minute. Remove from the oven and allow to cool while you prepare the sauce for the Lasagna.
For the chicken:
  • 2 boneless skinless chicken breasts
  • 1-2 qt. water
  • 2 t. salt
  • 2 bay leaves
  • ½ C. lemon juice

1. Put everything in a large stock pot. Chicken can be frozen.
2. Bring to a boil over high heat. Reduce heat to medium and allow to simmer for 20 minutes or until chicken is cooked through.
3. Remove from heat, drain and allow chicken to cool. When cool, shred with a fork.
For the Sauce:
  • ¼ C. butter
  • 4-6 cloves garlic
  • ¼ C. flour
  • 1 C. heavy cream
  • 2 C. chicken stock
  • 1 C. Parmesan cheese
  • Prepared shredded chicken from above
  • Salt & Pepper

1. In a larges sauté pan, melt the butter. Add the garlic and allow to cook over low heat until the garlic starts to brown slightly.
2. Add the flour to form a rough.
3. Add the cream and stock. Increase heat and bring to a boil.
4. As the sauce begins to thicken, add the cheese and chicken.
5. Season with salt & pepper to taste.
For the Lasagna:
  • 1 recipe roasted veggies
  • 1 recipe sauce
  • 12 lasagna noodles; cooked aldente, drained and dried
  • 2-3 C. mozzarella cheese


1. Layer the lasagna into a 9x13 dish, sprayed with cooking spray, as follows:

Tiny bit of sauce on the bottom
4 noodles
1/3 veggies
1/3 sauce
4 noodles
1/3 veggies
1/3 sauce
4 noodles
1/3 veggies
1/3 sauce

2. Bake in a 350 degree oven for 30-40 minutes or until hot and bubbly. *For you non-meat eaters out there...Lisa...wink, wink...just leave the chicken out of the sauce and this will still be super yummy! You can also use vegetable stock instead of chicken stock.


my cute front porch...

Even tho I am a busy momma to 3...
I still try to get my craft on!  :)

All three pieces here have been spray painted... a new addiction.  And to get my chalk board all I did was spray a magnet board with chalk board spray paint!   
I'm considering painting the wood around the chalk/magnet board gray... and hopefully next year I'll be able to find some vibrant red flowers to put in my bucket!  :)   

I think eventually I will hang some chalk in a cup for our friends and neighbors to leave us messages when they come by.  

But for now... I just leave random words of encouragement for the world to see!! 

Happy Tuesday! 

ps... this blog is still under construction