Tuna Noodle Casserole

You know the drill. Pasta+cheese+tuna=perfect easy simple dinner. Here we go!

Mix almost a whole box(3/4) of cooked pasta with 2 cans of drained tuna fish. Add 4 heaping spoons of mayo and salt, pepper, garlic powder to taste(I did about 2 teaspoons each). Add half a can of corn and half a bag of shredded mozzarella cheese. Mix it all up and spread it out evenly in an oven safe pan. Top it off with the remaining half a bag of mozzarella cheese and about half a cup of cornflake crumbs. If you’re a cheese lover like me you can always add more cheese to the recipe! (There is no such thing as too much cheese!) Spray with Pam or coat the top with melted butter so that the top gets really nice and crispy in the oven. Bake on 350 until the cheese on top starts browning up. Slice, eat, be happy and don’t think about pesach cleaning. 🤣🙊




Enormous Egg Roll

You can really personalize this recipe to your liking. The inspiration for it was some leftover veggie rice and half a bag of sliced cabbage! 

I used a small piece of skirt steak, but any leftover meat can work, too. I sautéed onions and added the small pieces of meat to it. I sautéed that altogether for at least 15 minutes on medium low, adding salt, garlic powder, paprika and chili lime. I added the leftover cole slaw mix to the meat and a bit of sriracha and cooked down the cabbage for a little longer. That meat and veggies smelled so delicious I could have eaten the whole pan! Thank God for self-control or I should say fleishphobia (scared of becoming meat, it’s a real thing, thank you very much!). 

While the meat is cooking up, prepare the pastry dough. Take it out of the freezer to defrost and you only need half a sheet for this recipe. Flatten the dough out and add duck sauce in the center for extra flavor. Then add the meat to the center of it, dividing the sheet in 3 in your mind. Add whatever else you like in your egg rolls and, since I had some plain rice with some veggies mixed in, I added that on top of the meat cabbage mix. (The combo, by the way, is perfection!!!)

Once the egg roll has whatever filling you choose, cut thin strips into the sides facing the same way. Fold the strips over each other to create a gorgeous pattern. I coated in a lot of oil because I wanted it to have that fried egg roll taste even though I baked it. I added some sesame seeds on top and baked on 350 until the dough got dark. Everything inside is cooked so it really just depends on how long the dough takes to brown. This will be a constant dish in my house because I can fill it up with anything and make it look beautiful with the criss cross design. #winner 


Mushroom Crusted Salmon

Want an impressive fish dish that will make you love salmon? Try this one!


  • Salmon, around 16 oz
  • 10 oz sliced mushrooms
  • 6 Tbsp of breadcrumbs
  • 2 Tbsp olive oil
  • 4 Tbsp soy sauce
  • Sriracha sauce according to taste
  • Salt and Pep
  • Garlic Powder
  • 2 Tsp sugar
  • Paprika
  • Oregano
  • Mayo

You can use finely chopped mushrooms or blend it all together. Mix everything together. Layer salmon with mayo and than the mushroom crust. Bake for 50 min on 350 until the top is slightly crispy. It is soooo friggin good! If you never tried cooking mushrooms over salmon you need to try this recipe! All the juices come out and make the salmon super juicy and delicious!

Fun Sides

Bow Ties

This dish is so simple and is perfect for a side dish on your shabbos table! Try it.


  • 1 Cup bow tie pasta
  • Sesame oil
  • 1 Chopped onion
  • 1 Chopped zucchini
  • Handful of shredded carrots
  • 1 Tbsp chicken soup mix
  • 1 Tbsp beef soup mix
  • Salt and Pep
  • Garlic powder
  • Sesame seeds and chopped green onion, optional

Cook the pasta, drain and set aside. Sauté the veggies in sesame oil . When they are all cooked through, and don’t overcook them, add the spices. It will be super flavored because it has to flavor all that pasta later on. I might have added more of the soup mixes because we like everything super intensely flavored! Once everything is combined nicely, add the cooked pasta and stir it up! This dish can’t get easier. 😊😊


Pastrami Corn Soup

Howdy! So I have never tasted a corn soup that I actually liked. But I’m a huge fan of corn so I figured I would make my own up and try to fix what I didn’t like in the ones I tried. They were always way too sweet. So I created a recipe with tons of different flavors and it’s more salty savory than sweet. I know you’ll love it. It has meat. Nuff said.


  • 1 Medium chopped onion
  • 1 Container of fresh mushrooms, chopped
  • 2 Cans creamed corn
  • 1/2 Can of corn
  • 1 Cup water
  • 2 Tbsp beef soup mix
  • Salt and pepper to taste 
  • BBQ spice
  • Pastrami
  • Smoked paprika
  • Garlic powder

Sauté the chopped onion until translucent and add the chopped mushrooms, cooking on low till completely cooked. I added a little beef mix while cooking it. I actually used a mix of baby bella mushrooms and shiitake mushrooms, but you can use anything you have on hand. Add the water and beef mix or if you have beef stock that works, too. Add the creamed corn and regular corn, plus salt and pepper to taste. I also added a pinch of BBQ spice to the soup for a little smokey flavor. Cook on low for a short time because it doesn’t need to cook just heat up. I added crispy pastrami on top that I fried with smoked paprika, BBQ spice and garlic powder. It really makes the soup, so don’t skimp out on that smokey meat perfection, girl! Perfect combo of creamy smokey meaty perfection that is great for these cold soup-worthy days. 



Latke Casserole

Most of us do not have leftover latkes because, I don’t know about you, but I eat them straight outa the pan! But if for some strange reason you made too much, then here is a fun way to repurpose them. Also, frozen hash browns totally works, as well.


  • 1 Container of shiitake mushrooms
  • 1/2 Bag of frozen broccoli 
  • 2 Tbsp Beef powder
  • 2 Tbsp Onion soup mix
  • 6 or more medium latkes
  • 2-3 Eggs
  • Salt and Pepper
  • Garlic powder
  • Paprika
  • BBQ spice
  • 1 Small sliced onion
  • 2 Sausages, chunks
  • Few Tbsp BBQ sauce

Saute the mushrooms in oil until pretty much cooked through. Add the defrosted broccoli, and the onion and beef soup mix. You don’t need to cook this for long because we’ll bake it, too. Warm up the latkes so that they’re easy to mash up. Once they are pulled apart, add the eggs and all the leftover spices. Set aside. In a pan sauté the onion slices until transparent and then add the BBQ sauce. Cut up the hot dog into bite size pieces and add it to the onion. Add more BBQ sauce if necessary. So now let’s put it all together. Add the broccoli-mushroom mix to a pan, then add the latke layer on top. Flatten it out evenly and you can add the sausage pieces spread out on top or in the middle like I did in the picture. Bake on 300°F for 20 minutes. My favorite part is the sweet crispy sausage pieces on top! They’re like candy!




Crispy Schnitzel

This recipe is pretty simple and really crispy!


  • Chunks of boneless chicken
  • Eggs
  • Flour
  • Flavored breadcrumbs
  • Paprika
  • Oil

Mix the flour, breadcrumbs and paprika together. Coat the chicken in egg wash and the breadcrumbs mixture. I coated the chicken twice for extra crispiness. Fry in oil and you don’t have to deep fry. Just a little oil is fine. Place the schnitzel on paper towels after it’s cooked on both sides for a few minutes and remove soon afterwards, so it doesn’t lose its crispiness. These are delicious and amazing. And if you have leftover, add it to a wrap or salad the next day because it makes anything amazing!


Thanksgiving Bites

When you think Thanksgiving you think turkey, cranberry sauce and pumpkin pie. That’s why I combined it all in one delicious bite.



  • 1/3 Cup cubed turkey deli
  • 1/3 Can of cranberry jelly
  • 1/2 Tbsp sugar
  • 2 Tbsp chopped pineapple
  • 2 Tbsp pineapple juice
  • 1 Tsp pumpkin spice
  • 4 Squares of pastry dough

Heat the cranberry jelly, sugar, pineapple juice and pieces together in a pan over medium-low heat. After it is all combined, add a tablespoon of the cranberry sauce to the rolled out dough and add as much meat as you’d like. I used mexican spiced turkey deli and, after I added that, I added a sprinkle of pumpkin spice to really finish off those incredible seasonal flavors. Fold the dough over and press it down with a fork to seal in all that gooey goodness. Egg wash on top for that beautiful golden glow and bake on 350°F for around 15 minutes until browned slightly. Keep an eye on them so they don’t burn. These are beautiful and perfect for the holiday season! I also made these in rugalach form. Cut one square into 3 strips and add the sauce to it. Place the pineapple chunks on one side and add a few pieces of turkey, as well. Roll the dough strip, egg wash that bad boy and heat ’em up! These happen to be prettier, but the other version has a really good bite to it. Happy Holidays!



Mushroom Pesto Salmon

This salmon is so crazy good! I love cooking salmon. The way it cooks with my awesome sauces and toppings makes me so happy.


  • 3 Salmon fillets
  • 3 Tbsp mayo
  • 2 Tbsp mushroom soup mix
  • 1 Tbsp pesto
  • 1 Tbsp honey
  • Breadcrumbs or cornflake crumbs

Mix all the ingredients besides the salmon together and add water to get the right consistency. You want it drippy enough to coat the salmon. Coat the salmon in the sauce and some breadcrumbs on top. Bake on 350°F for around 25 minutes. By the way, if you want the pasta or salad recipe they are posted over here on my instagram account: https://www.instagram.com/p/Bbxiz50hOxk/?taken-by=munchies.by.mindee.


Cheesy Stuffed Potato

Perfect fancy food for holiday season! I love just looking at this.


  • Red potatoes
  • Shredded cheese (I used mozzarella and cheddar combo)
  • Bacon
  • Milk
  • Parmesan cheese
  • Salt
  • Pepper
  • Garlic powder
  • Sour cream

Cook potatoes in water until cooked through. Drain and let cool. Once you can actually touch them without burning yourself, cut a hole on the top and scoop out the insides with a spoon. If they aren’t standing alone, press the potato down firmly on the side u want it to sit on and, eventually, it will stay that way. Don’t scoop too close to the skin. Mash the potatoes and add milk, salt, pepper, garlic powder and parmesan cheese to taste. Mix it up and add it back into the potato skins. I also added cheese in the center of the mashed potatoes. Add shredded cheese and Morning Star bacon pieces to the top and bake on 350°F until the cheese melts. Serve with sour cream and enjoy!