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In Product Reviews, Recipes on
November 3, 2017

Vegetable Lasagna featuring Parmigiano Reggiano

Todays post is sponsored by Parmigiano Reggiano

TJ and I have been trying our best to eat healthier lately. When I plan our dinners out for the week, I try to stick with options that are healthy, not only for us but for baby Landon as well. Also, being that my favorite time of year is upon us (hello fall, I’ve been waiting for you) I decided to incorporate a dish that is not only healthy, but comforting too- using my favorite cheese on the market right now, Parmigiano Reggiano. This dish is perfect for the cooler temps and cozy nights.

When I found out that Parmigiano Reggiano wanted to collaborate with me, I was so excited! My husband is a die-hard Italian and loves pasta with lots and lots of CHEESE. Parmigiano Reggiano is a staple in our home and in all of the dishes that he loves. Encorporate my love of cooking + his love for Italian cheeses and you can basically call it the perfect match.

Now, I mentioned before that TJ and I are trying to eat healthier- so you may wonder why I chose to talk about cheese? Well, did you know that Parmigiano Reggiano is actually really good for you?! It is a healthy cheese and is great for kids as well. Because of the long aging process, Parmigiano Reggiano is naturally lactose-free. It is easily digestible and the perfect source of both protein and calcium. #winning!

Known as the “King of Cheese”, Parmigiano Reggiano has been made the same way for over 900 years in Italy. (They must be doing something right!) Completely natural, it is made with just 3 ingredients and is delicious grated, melted or chunked and eaten raw. This cheese is the must have wedge for cheese for every fridge!

Vegetable Lasagna featuring Parmigiano Reggiano
Serves 4
An easy and healthy, low calorie recipe that is perfect for fall! Featuring Parmigiano Reggiano
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
  1. 1 box whole wheat lasagna noodles (oven ready lasagna noodles make it real easy!)
  2. 1 zucchini (diced into small cubes)
  3. 1 yellow squash (diced into small cubes)
  4. 2 cups of sliced mushrooms (optional)
  5. 1 chopped onion
  6. 1 medium tomato (diced into small pieces)
  7. 2 cups of light ricotta cheese
  8. 1 20 oz jar of pasta sauce (any brand you choose)
  9. 3 tablespoons of finely shredded Parmigiano Reggiano
  10. 1 cup shredded part skim mozzarella cheese
  11. 2 teaspoon olive oil
  12. 1/4 teaspoon of salt
  13. 1/4 teaspoon of pepper
  14. 1 small handful of parsley
  1. Preheat the oven to 375 degrees.
  2. Cook lasagna noodles according to directions on the package. If you purchased oven ready noodles, you can skip this part.
  3. In a large nonstick skillet, add olive oil over medium heat. Add vegetables and cook for around 5 minutes - until veggies soft and tender. Remove from heat.
  4. In a small bowl combine ricotta, parsley (optional), Parmigiano Reggiano, and salt/pepper.
  5. In a large casserole dish, layer lasagna noodles with cheese mixture. Place 3 noodles in the bottom of the baking dish (trim edges as necessary). Spoon half of the ricotta cheese mixture over the noodles. Top with half of the veggie mixture, half of the sauce, and half of the mozzarella cheese. Repeat layers.
  6. Bake uncovered for 30 minutes. Sprinkle tomato and freshly shredded Parmigiano Reggiano on top of the casserole. Bake for another 5 minutes or until heated through.
  7. Let casserole stand 5 minutes before serving. ENJOY
As The Speerit Moves You
For recipe inspiration featuring this yummy cheese, check out recipes featuring Parmigiano Reggiano.


Want a chance to win some cheese for you and your family? Enter the FREE SWEEPSTAKE below for the chance to win a Holiday Parmigiano Reggiano Cheese Feast! GOOD LUCK!


In Recipes on
October 3, 2015

Pineapple & Chicken Stir Fry

Today’s recipe is quick and easy. Perfect for the night that you come home late from work, but still want to have a home cooked meal for the kids or your hubby.


-1 20 oz can of pineapple chunks

-1 red pepper

-2 cups of snap peas

-2 chicken breasts

-soy sauce

-white or brown rice (I used white minute rice)

-salt and pepper for seasoning

-olive oil for cooking

-optional: peanuts for topping




1. Cut your chicken into cubes. Cook over medium heat in a large skillet in 1 tablespoon of olive oil. Season with salt and pepper. Cook throughout. Drain any extra olive oil out of pan. (At this time you should start boiling the water for your rice)

2. While the chicken is cooking, chop your pepper into small pieces.


3. Add your snap peas and red peppers into the pan. Cover with the lid and steam over medium for 5 minutes, or until vegetables become soft.IMG_9411 IMG_9413

4. Add in the can of pineapple chunks. Pour the entire can of pineapple juice right into your mixture. Add in your soy sauce. (You can add as much or as little as you want. I tend to cover all of the vegetables until they are saturated. Cook for another 5 minutes on low-medium heat.

5. Serve over rice. Top with peanuts if you like, they give a nice texture and crunch!IMG_9428Easy right?


In Recipes on
September 27, 2015

Oma’s Famous Meatball Soup

Happy fall everyone! This time of year calls for a delicious soup recipe! This recipe was my all-time favorite when I was a kid. I loved going to Oma’s house because I knew she would have this soup ready for me! It is a very hearty soup and is very filling, especially if you serve it with a fresh italian bread!

In this recipe I do not include the directions on how to prepare my meatballs. When I make my homeade sauce for spaghetti, I also make a giant batch of meatballs. I use half for the pasta and freeze the other half. So for this recipe, all I had to do was defrost them. I may do a future post on my favorite meatball recipe (stay tuned).

When you make your meatballs for this soup, I would recommend making mini-meatballs instead of large ones, like I have shown in my picture. It is really based on your preference but I think if you make them smaller, the chances of getting one in every spoonful is promising 😉



-pre-preared meatballs

-a bundle of 3 to 4 leaks

-3 stalks of celery

-1 large (or 2 small) white onions

-1/2 cup barley

-1 24 oz can of Hunts Italian Sausage Pasta Sauce

-1 26 oz Colonna Meat flavored Pasta Sauce

-handful of black peppercorns

-2 cups of chicken broth

-3 cups of water

-salt and pepper

optional: Italian bread to serve on the side



1. Cut up your onion, leak and celery. You can chop your veggies as fine as you like. I always like my soups a little bit chunkier. 

2. In a large pot, heat a little bit of olive oil over medium-high heat. Fry your onions until they are slightly browned.


3. Add in your celery, chicken broth and water. Mix to combine.  Add salt and pepper for taste.


4. Take out a handful of whole peppercorn to add to your soup for taste. I used around 10 in my soup. Remember: when you go to eat the soup, do not eat the peppercorn– they are just for flavor. *My Oma used to play a game with us and whoever got a peppercorn in their soup got 25 cents per pepper that we found! 

5. Add in the pasta sauces and meatballs. Stir to combine all ingredients. Add barley here (no need to cook them before, they will cook with the soup).


6. Cook on low heat for 45 minutes or until barley is soft and cooked throughout.IMG_9383 IMG_9392ENJOY!

I hope you enjoy this soup as much as I do!