Archive | 2:26 pm

Deconstructed Jambalaya Lasagna

26 Oct

That’s a mouthful, right?  Last night Keith called, still at work saying he would be home a little later than usual and had had one busy crazy day.  When he asked what was for dinner and heard the answer, salad with chicken breast, his tone changed dramatically.  All he wanted after his crazy busy workday was pizza.  I said no, but I would make him something else comforting and delicious that would satisfy his hunger.  Salads will now be served Wednesday and Thursday night.  No exceptions. 

I had already run to the grocery store to buy salad fixings for the next few nights so we were fully stocked with vegetables and a few other random items like spaghetti sauce.  I knew I was going to make a pasta dish and just started grabbing items from the fridge I thought would be good in a baked pasta dish.  I grabbed, yellow onion, green bell pepper, garlic, roasted garlic tomato sauce, whole wheat spaghetti noodles, cheese- both pepper jack and cheddar, chicken breast, one roasted red bell pepper chicken sausage we needed to eat and leftover uncured all natural pepperoni from pizza night a few weeks ago.

I went to work chopping and tossing things into a pan.  The smell of our house immediately reminded me of jambalaya, which I have been craving.  So I decided the pasta would resemble jambalaya but instead of rice, we would use pasta.  Also, I would layer all the ingredients like a lasagna with cheese being sprinkled on the top. 

jambalaya + lasagna = winner in my book!

Holy moly…I discovered a great new recipe!

Baked pasta is always a hit in our house, but this one takes the cake!  I think Keith ate nearly half the pan, that is how much he loved it!

He now knows to ask for deconstructed jambalaya lasagna the next time he wants this dish.  He actually told me not to include the name I gave the pasta dish in my blog for fear I will lose many many readers.  I’ll take my chances.

Deconstructed Jambalaya Lasagna

  • Prep Time:  20 minutes
  • Bake Time:  30 minutes
  • Servings:  8


  • 1 tablespoon oil- olive, canola, coconut
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 heaping tablespoons minced garlic, more or less depending on if you love garlic or not
  • 1-2 cups chicken breast, cooked and chopped
  • 1 chicken sausage, cut into small pieces
  • 1 jar of your favorite pasta sauce, I used roasted garlic
  • 6 servings of your favorite whole wheat noodles, I used spaghetti
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4-1/2 cup sliced pepperoni
  • 3/4 cup shredded pepper jack cheese
  • Crushed red pepper, to taste


1.  Preheat oven to 350 degrees.  Bring a pot of water to boil.  Add in the pasta and cook according to the pasta directions.  Drain and set aside.

2.  In a sauté pan, add in oil, followed by onion and green bell pepper.  Once the vegetables are beginning to soften, add in minced garlic, chopped chicken sausage and chicken breast.  Once the meat has heated through, add in half of the pasta sauce. 

3.  In a Pyrex baking dish, add half of the remaining pasta sauce to the bottom of the pan.  Next, evenly distribute the noodles in the baking dish.  Spoon the vegetable and meat mixture over the pasta noodles (If you want, you can kind of mix them together just a bit).  Add the shredded cheddar cheese next, followed by the pepperoni.  Top the pasta dish off with the pepper jack cheese. 

4.  Cover and bake at 350 degrees for 30 minutes , removing the foil for the last ten minutes or until the cheese is starting to get bubbly on top.  Let sit for 5-10 minutes or until cooled and enjoy!

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My husband was too excited to dig into the dish once it had cooled, that I didn’t get a chance to snap a pic!  It was delicious and I can’t wait to make it again.  Some substitutions that can be made, turkey pepperoni, veggie pepperoni, adding in mushrooms (mushrooms will bulk it up and give it a good meaty texture if you want to eliminate some meat), adding in shrimp (I almost did this, but knew the shrimp was for dinner later in the week), adding in red bell pepper would be out of this world as well. 

Nothing says comfort food than a big bowl of something warm and this pasta hit the spot for both of us!


*Note, this was my Tuesday’s post, but since I was so nauseas that afternoon, I couldn’t stand the thought of finishing up typing about food or uploading any of my pictures from my phone.  You better believe that once the nausea passed, I dug into a big serving of leftover pasta!*




Week 24 Pregnancy Update-

26 Oct

How Big is Baby?

Baby, fetus at 25 weeks - BabyCenter

Well, according to, baby is still as big as a papaya and nothing new to report until week 25.  But, according to,

Head to heels, your baby now measures about 13 1/2 inches. Her weight — a pound and a half — isn’t much more than an average rutabaga, but she’s beginning to exchange her long, lean look for some baby fat. As she does, her wrinkled skin will begin to smooth out and she’ll start to look more and more like a newborn. She’s also growing more hair — and if you could see it, you’d now be able to discern its color and texture.

How I’m Feeling Physically

Physically I’m feeling the same as last week.  My energy is lowering a bit, but I still feel like myself and am able to get lots done during the day.  My back pain is still an everyday occurrence and it is getting so annoying!  Only 15 weeks to go until it stops.  I’m confused as to why I get back pain since I have a really strong lower back and core.  Oh-well, if back pain is what I need to put up with, then so be it!  Luckily Keith has been rubbing my back before I get out of bed in the morning, when the pain is the worst.  Only one other new development happened this week and that is I have been getting nauseas the past few afternoons.  Both days the nausea has come on around 3:30pm and I’ve felt so sick I’ve had to lay down.  Yesterday had my running to the toilet multiple times, but luckily I was able to hold everything together.  I’m curious to see if I feel the same way again today (day three in a row).  After about an hour and a half, two hours, I feel fine again.  It is very strange and reminds me a lot of morning sickness from first trimester. 

How I’m Feeling Emotionally

Emotionally things are slowly starting to sink in.  I know I’m pregnant and can feel the baby moving inside me, but it still hasn’t sunk in fully that in a little over three months, we will have a baby at home.  I don’t know when it will hit me, but we have so much to get done before the baby arrives.  Since we are not having a baby shower, Keith and I have a lot of shopping to do.  I think we are planning on getting as much done as we can in November since we will have family in town twice in December and just want to enjoy the holiday season without stressing over things we need to buy or get done around the house.  Also, our busiest month at work is January ,of course, so the more prepared we are ahead of time, the less stressed I’m going to feel.  I’m just so excited to order the nursery furniture and get Baby Cameryn’s room all set up!  It is going to be so cute and perfect for her and I know I will feel more organized once everything has arrived!

Odd Ramblings

  • Weight Gained:  13-14lbs
  • Cravings:  Fall breads (banana, pumpkin)
  • Recent Goals:  Consume more protein
  • Days Until my Next Doctors Appointment: 22
  • What I’m Most Looking Forward too:  Setting up the nursery
  • Foods I Still Can’t Eat:  White fish  <—I wonder if this will ever go away?

Week 24 Baby Bump Pictures

*Sorry for the glare, taking pics off a phone is not always the best!

 2011-10-26 07.49.34 2011-10-26 07.49.10

 2011-10-22 15.43.57 2011-10-22 15.47.002011-10-20 08.54.13  2011-10-20 08.52.57