Laney's Recipes

Anyone can cook!

Crock Pot Shepherd’s Pie


  • 1.5 cups of frozen corn
  • 1.5 cups of frozen peas
  • 4 carrots, diced
  • Mushrooms, diced
  • 1000+ grams of stew beef
  • 2 beef broth cubes
  • 3 cloves of garlic, minced
  • 1 small box of tomato paste (6 tbsp)
  • A couple tablespoons flour
  • Oregano
  • Onion powder
  • Garlic powder
  • Salt
  • Pepper

Combine all ingredients in the slow cooker on low for 6-8 hours.

Serve with rice or mashed potatoes.


Crockpot Meatballs


  • 2 packs of ground beef
  • 1 onion, diced small
  • Bread crumbs
  • 2 eggs
  • 2 cups BBQ sauce
  • A dash of worcheshire sauce
  • Paprika
  • Salt and pepper

In a bowl, using your hands thoroughly mix up the beef, onion, egg, and bread crumbs. It should be slimy, but not too slimy. Use the bread crumbs to balance out the gooeyness of the mixture.

Form the beef into equal sized balls, and brow the outsides in a skillet. I tried extra hard to make sure I cooked them MINIMALLY. They’ll finish in the crock pot.

Put the meatballs in the crockpot with the BBQ sauce, a couple tablespoons of worcheshire sauce, salt, pepper, and paprika.

Cook on low for 4 hours. Stir occasionally

Broccoli and Apple Salad

Salad Ingredients:

  • 4 cups broccoli
  • 1-2 apples, diced
  • 1/2 cup dried cran (I didn’t love these in there)
  • 1/2 cup pecans (I used sliced almonds)
  • 1/2 cup shredded carrots
  • 1/4 cup diced red onion

Dressing Ingredients:

  • 1/2 cup mayo
  • 1/2 cup Greek yogurt
  • 1 tbsp sugar
  • 2 tbsp lemon juice
  • Salt
  • Pepper

Mix salad and dressing ingredients separately, then combine.

Arabic Fattoush Salad


  • Finely chopped tomato (Roma)
  • Finely chopped cucumber
  • Finely chopped green pepper
  • Cilantro
  • Mint
  • Pine nuts
  • Olive oil
  • Lemon
  • Pomegranate sour salad dressing (see bottom of post)
  • Pita bread
  • (Note: The recipe I found online used cherry tomatoes, halved, red onion, and feta cheese as well. Need to try!)

We first spent time chopping all the veggies and the cilantro and mint and mixing those to an acceptable ratio.

Next, we fried the small pieces of pita bread in oil, and cooked the pine nuts in oil as well. These were served over the top of the portions we had already divided.

Lastly, we created a dressing of a mixture of olive oil, the pomegranate dressing, and lemon juice.

We served this at room temperature but I’d like to try it cold.

This is the sauce we used!

Arabic Bazella


  • Bite size stew beef
  • A bag or two of frozen peas and carrots
  • Potatoes, cut to bite size pieces
  • Garlic
  • Tomato paste
  • Onion, diced

The first thing we did, as my Arab friend taught me this dish, was to “dry” the meat by hearing it in a pan and draining out any excess water. We did this also with the frozen vegetables.

From there, we browned the meat with the onion, and separately cooked the peas and carrots until everything was a bit soft.

We added the meat, onion, and veggies to a large pot and put in the potatoes and tomato paste and let it boil until it was of the liquid consistency that we preferred.

Served over basmati rice.

Chicken Teryaki 


  • 1000 grams of chicken breast, cut to bite size 
  • Teriyaki sauce 
  • Honey 
  • Soy sauce 
  • Rice 
  • Garlic, minced 
  • Onion, diced 
  • Red Pepper, diced 
  • Cabbage, diced 
  • Broccoli

First cut up your chicken into bite size pieces. Throw it in a zip lock with mostly teriyaki sauce and also some honey and soy sauce. Put that in the fridge and let it marinate for as long as you have. 

Slice up your veggies. 

Start your rice. I use biryani because I love it. 

Throw your veggies (minus the cabbage) in their own pan with some olive oil, salt, pepper, garlic powder. Don’t stir them too much so they get that nice little slightly burnt edge. When everything is alllllmost done add he cabbage so it doesn’t get too soggy. 

Do the same thing with your chicken mixture. Let them cook through, sitting long enough to get nicely burnt on the sides. 

Steam your broccoli last. 

If things are nearly done and you feel like you don’t have enough sauce (teriyaki, soy, and honey) to cover everything, you can add more to the chicken and let it get caramelized before combining the chicken and veggies. 

Serve over rice with your broccoli on the side or mixed in. 

Chicken Paella 


  • At least 500 grams of chicken, cut into bite size pieces
  • 1 white onion, diced 
  • 1 can of artichokes 
  • 1 can of diced tomatoes 
  • 1 red Pepper, sliced 
  • A large handful of fresh green beans (or really any other kind of bean) 
  • White rice 
  • Chicken broth
  • A head of garlic 
  • Salt, pepper, paprika 

Put your chicken broth in a pot and begin to heat it. It shouldn’t boil but it should come close. 

Then, start with the onions in a big skillet. Cook them in olive oil until they’re a little soft. Move them to the outskirts of the pan to make room for the chicken. 

Season your chicken bites with salt, pepper, and paprika and toss them in the pan with a ton of garlic and hopefully sear the chicken bits so they’re just the perfect amount of burnt. 

Now, move the chicken to one half of the pan and toss in your beans, red pepper, and dump the entire can of diced tomatoes on top of the veggies and let that boil a bit. The chicken should be ok on its own for a minute. 

Now, sprinkle in some rice (less is more, just a small dusting) and stir it into everything. Add more spices now if you think you should. 

Last, pour in your hot chicken broth. It should be enough to cook the amount of rice you added, so be smart. Push the rice down and wait.

When most of the liquid has boiled off. Smush some artichoke hearts in there. They only need to be heated so this can happen at the very end. 

Let the chicken broth boil off until the precise moment that just some of the rice starts to burn on the bottom of the pan. This will add to the flavor. 

Serve with lemon on the side. 

Searing the chicken
Adding veggies
Mixing in the rice
Adding in chicken broth

Leftovers are the best part!!!

Chicken Salad 


  • Rotisserie chicken, shredded
  • Scallions, chopped
  • Celery, chopped
  • Grapes, cut in half. Red or green is fine.
  • Dried cranberries
  • Sliced almonds (you should buy them this way)
  • Equal parts mayo and unflavored Greek yogurt
  • Dill
  • Parsley
  • Salt and pepper

Shred the rotisserie chicken as you pull it off the bone, or if you’re feeling really inspired, bake and shred your own. Throw that in a large bowl.

Cut up about a quarter to a half a cup of scallions, celery, and grapes.  Put them in the bowl with the chicken.

Add another quarter to a half cup of dried cranberries and sliced almonds.  All these measurements are open to interpretation, as well as what you add.  I’ve seen recipes that also include pecans and even one that had dijon mustard, so go crazy.  I’d generally shoot for a 50/50 ratio of chicken to “other.” It is CHICKEN salad after all, so don’t drown out the protein.

At the end, I add a full cup of unflavored Greek yogurt (the individually packaged size) and stir up everything in the bowl.  If you feel that things aren’t coated enough, add a little mayo too or some more Greek yogurt.

Coat the top of the mixture with a little dusting of parsley and dill. Add salt and pepper to taste. Stir one more time and refrigerate.

Serve on croissants, cucumber slices, crackers, or whatever makes you happy!


Peanut Butter Balls 


  • 1/2 cup flax seed 
  • 1/2 cup chocolate chips
  • 1 cup oats
  • 2/3 cup peanut butter (I use the powdered peanut butter with less fat)
  • 2 tbsp honey

Just combine everything into a single bowl and mix up. You can put it in the fridge if it’s difficult to roll the balls when you’re done stirring.
Since I used fake peanut butter mine were super hard to roll up.

For 14 balls, per ball (and with low fat peanut butter)
Calories: 128
Fat: 5.2
Protein: 5.5
Carbs: 17.8

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