Actually there isn’t much in my fridge these days. Although I can’t say the same thing about my freezer. It’s packed. So what do you see in my fridge? hmm…lots of egg whites, dairy products, peanut butter and a Brita Pitcher.

I’m really trying hard to stick to a low carb diet these days – can you tell?

As for vegetables: I’ve got a goal to reduce the amount of vegetables that I seem to buy and then not use. (arghh). Therefore I seem to be eating more and more “prepared” salads and stir fries. Recently I tried Fresh Attitude Microwavable Ready to Eat Stir Frys. These kits allowed me to have flavourful stir frys in just minutes. Um  – to be exact, my meal was ready in about 4 minutes.  Flavours include: Sweet ‘n Sour, Thai, Teriyaki and General Tao. Bonus: no plates required as you can eat right out of the bowl.

I’m also trying to drink more water seeing as my Brita pitcher is providing me with tastier and cleaner water!! This brand has been in my kitchen for decades seeing as my friends husband worked at Brita back in the early 1990’s.

What I love about the Brita pitcher is the Filter Changer Indicator. How. Brilliant.

Seeing as I’m trying harder to drink more, I’m participating in #BritaBootcamp. There is no question that this statement is true: When water taste better then you drink more! Thanks to the Brita Water Filtration System, I’m now enjoying water that tastes better. Much better!

Tell me what’s in your fridge!!

Disclosure: I was provided with product and/or compensated however all my opinions are my own.

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I saw this recipe back in February (from Pinterest? Twitter?) and finally got around to making it. Naturally I didn’t follow the recipe exactly so I encourage you to look at this blog post first….click here). 

I adore recipes that take an original recipe and just by baking it in a muffin tin – presto – you have a total new appreciation of lasagna!

LASAGNA CUPCAKES (adapted from www.howtosurvivelifeinthesuburbs.com)

1 package of Olivieri®  lasagna sheets

1 cup of ricotta

2 eggs

1 cup of shredded mozarella

1 cup of your favorite pasta sauce

1 package of frozen spinach, thawed (optional)

1 tablespoon of dried basil

Just a few ingredients needed!!

INSTRUCTIONS

1. Preheat oven to 375. Spray your Muffin Pan with Pam® (this will allow your lasagna cupcakes to come out with ease and help with clean up afterwards).

2. Cut the lasagna sheet into squares that will fit your muffin pan.(I used scissors for this step).  Place the lasagna “squares” into the muffin tray.

3. Whisk the ricotta cheese and eggs together till it’s nice and smooth.

4. Add a generous dollop of pasta sauce into the muffin pan (spread generously). Then add the ricotta cheese mixture. Then sprinkle  the mozzarella cheese on top. Then add another lasagna square. Repeat – dollop of pasta sauce, then ricotta cheese, then mozzarella. Add another lasagna square. Add tomato sauce. Sprinkle with mozzarella and dried basil.

5. Bake 25 minutes in a pre heated 375 degree oven.

FINAL PRODUCT:

I served these lasagna cupcakes to guests on a Sunday night along with Asparagus Soup and a Curly Cucumber Salad. Everyone was pretty happy. Naturally the leftovers went into the freezer and will come in handy one day when I’m low on groceries or have no time to make dinner!! (it happens to all of us, right?).

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My introduction to the world of nuts was at my grandparents house. I remember a bowl of fresh nuts in the family room that required a “nut cracker” to open up them up. Does anyone else remember those nut crackers?

The tradition of having nuts in the house has continued. Except you can find the nuts in my house…In the freezer. No nut cracker required. You can always find a stash of sunflower seeds, pine nuts, cashews, almonds, sesame seeds and California Walnuts hanging around my freezer in little zip loc bags!!

Usually I sprinkle nuts on salads, or add them on top of stir fry’s but this week I tried a Cajun Spiced Walnut recipe to make as a gift for my dad who also loves nuts.  Here’s the recipe.

CAJUN SPICED WALNUTS (source: www.walnutinfo.org)

INGREDIENTS 
2 egg whites, lightly beaten
1 tbsp (15 mL) garlic salt
2 tsp (10 mL) each cayenne pepper and paprika
2 tsp (10 mL) each dried basil, oregano and thyme
4 cup (1 L) shelled California walnut pieces

DIRECTIONS

In a large bowl, mix egg whites with herbs and spices; stir in walnuts and coat thoroughly.

Spread walnuts on large, shallow baking sheet coated with non-stick cooking spray. Bake at 350°F (180°C) for 15 to 18 minutes or until dry and crisp. Cool thoroughly before serving.

FINAL PRODUCT:

My dad gave this recipe a thumbs up!!  (which is why I’m sharing it with you as well).

Happy Snacking!!

 

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