Sausage and Potatoes

Awhile back, I promised a quick, easy recipe that I never delivered on. The reason for my broken promise is that we just never got around to making it. 😦 It’s a recipe we’ve made before, and we love it. I don’t have my own photos, so I thought I’d just link you to the Pin that inspired me.

We make our version slightly different (actually, Mr. LL took the lead on this recipe, so he knows all the details better than I do!). However, it is such a basic recipe that you can just as easily make it to suit your tastes as well.

So, without further ado, here is the link to Mom Foodie at’s recipe for Home-fried Kielbasa and Potatoes Recipe.

Photo from Mom Foodie at, by Robin Gagnon


California Casserole

3-Lazy Cooking

California Casserole

This dish is something my mom made us all the time. It’s been altered from whatever its original recipe was because we had a picky eater in our family (cough). I think the full recipe would make it more “casserole” than the version I cook. Nowadays, it’s more like a one pan pasta dish, which is fine by me.

This dish is super easy to make and one of my all time favorites.


  • 1lb of ground beef
  • egg noodles
  • 1 can (8oz) tomato sauce
  • 1 can of tomato soup
  • 1 can of cream corn
  • mustard
  • chili powder
  • shredded cheese of your choice, we use sharp cheddar (optional)

Some of the ingredients you’ll need.

First, you’ll need to brown your ground beef. Once browned, you’ll want to transfer it to a paper towel laden plate to drain off the excess grease.

While you are browning your meat, don’t forget to boil your noodles.

After, you drained the beef, return it to the same pan (I like to give it a wipe before I return the meat, again to remove extra grease). Then add your tomato sauce, tomato soup and cream corn to the cooked meat.

Next, add about a tablespoon of both the chili powder and the mustard (or just season to your tastes).

Once your noodles are done, strain the water out and then add the cooked noodles to the pan.

Now, you could stop here. This is a perfectly delicious meal as is, and in fact, for many years I did stop here.

But, Mr. LL is a cheese man, and the original recipe does call for cheese and some baking to be done, though I don’t really recall the specifics. So, we just grab a handful of shredded cheddar and add it to the top. You can put a lid or foil on it so it melts a bit more, but your just gonna mix it in as you eat it. Be honest.

And there you have it. From my family to your’s, California Casserole. Enjoy!

Spinach Chicken Enchiladas

open package; put in microwave; heat; eat

TGF and I make the Chicken & Spinach Pasta Bake dish almost weekly. Recently, I decided we should switch things up! We took the recipe and made enchiladas with it!


  • 2 cups shredded chicken
  • 1 jar of Pace salsa
  • 1 package of frozen spinach, thawed and drained
  • 8 oz. chive and onion cream cheese
  • spinach fajita wraps
  • shredded mozzarella

Preheat your oven to 350°.

Spinach Chicken Enchiladas | Lazy Lady

First, mix the chicken, half the salsa, spinach, and cream cheese together.

Spinach Chicken Enchiladas | Lazy Lady

Place the mixture on the tortilla and add some shredded cheese to it.

Spinach Chicken Enchiladas | Lazy Lady

Put some salsa in the bottom of the baking dish, then place the wrapped deliciousness in it. Top with salsa and more cheese.

Spinach Chicken Enchiladas | Lazy Lady

Pop them into the 350° oven for 10 minutes or until the cheese melts. Enjoy!

Lazy Cooking Rewind: Cake Batter Chocolate Chip Cookies

open package; put in microwave; heat; eat

This was originally post 1/11/12 and reposted to help you with your Holiday baking!

Another Six Sisters’ recipe. Five ingredients is right up my alley, and who doesn’t like Chocolate Chip Cookies? Check out the recipe at the Six Sisters’ Stuff blog.

In an attempt to bake cookies faster, I tried making these with two pans in the oven at the same time. Sadly, my oven just wasn’t cool with that idea and I ended up with burnt bottom cookies. Not all of them, but like all the cookies on one corner of one pan would be burnt and one row on the other pan too. However, the Gentleman Friend loves them…burnt or not. They definitely do not taste like chocolate chip cookies I am used too, but they are good. You can really taste the cake batter in them, I think.

Salsa Chicken

open package; put in microwave; heat; eat

I don’t remember where I saw this recipe and I’ve made it so many times over the years that it is now just done by memory. It is a great crock-pot dish that can be used in a myriad of ways (which is helpful to keep meal boredom at bay). I’ve eaten it wrapped in tortillas, on top of baked potatoes and last we made it, we ate it with gnocchi.

So here’s what you need:

  • Boneless, skinless chicken breasts (for my crockpot, three do nicely)
  • 1 can of whole kernel corn, undrained
  • 1 can of black beans, drained and rinsed
  • 16 oz. jar of chunky salsa (I use Pace)
  • spices as you prefer; I use cumin or a packet of taco seasoning, usually

In the morning, pull out your crock-pot and insert your raw chicken. Next start adding all the other ingredients on top. Give it a good stir, but don’t worry about stirring the actual chicken on the bottom. Turn the crock-pot on low for 8 hours.

When you get home in the evening, you have a delicious meal waiting for you! I love crock-pot cooking.

Cookies! Lemon Cool-Whip Crinkle Cookies

open package; put in microwave; heat; eat

The next two cookie posts come from the same blog and were new ones for me to try this year. The Lemon Cool-Whip Crinkle Cookies call for four ingredients total, so it is my kind of recipe. You can check it out over at the Six Sisters’ Stuff blog.

These cookies are super light. I mean, holding one in your hand is like holding a feather. They smell like lemon Girl Scout cookies. They taste good too, but I like “cake”-ier cookies, personally. These were like eating lemon clouds.

Cookies! Dark Chocolate Peanut Butter Cookies

open package; put in microwave; heat; eat

For my work friends, I bake cookies as gifts. This year I did three different types of cookies, and the first one I am going to share with you are the Dark Chocolate Peanut Butter Cookies. I found the recipe a few years ago online, but haven’t been able to find it since. Doesn’t really matter though because these are the EASIEST cookies to make and they are amazing.

What You Need:

Then all you do is mix the two ingredients together, form balls of dough, put them on the cookie pan, and then bake per instructions on the sugar cookie dough packaging. They are VERY delicate cookies so take care in handling them (this really just means more broken cookies for the cook). These are always the biggest hit of all the cookies I bake.