Laney's Recipes

Anyone can cook!


Recipes to Try

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.


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!


Chicken Parmesan


I make this recipe without any noodles whenever I’m craving pasta, and it totally satisfies!


  • 1 chicken breast, butterflied (150g)
  • Italian breadcrumbs
  • 1 egg
  • pasta sauce
  • mozarella cheese, sliced
  • parmesan cheese
  • olive oil or cooking oil of your choice

Start off by butterflying your chicken breast. (see note 1)

Tenderize the chicken by hammering it.  I’ve never bought one of those cooking hammers, so I still just use the back of a spoon.  Judge me.

In a bowl, take an egg and stir it up really good. The recipe I found for this said beat it, but I don’t have a beater and who has time for more dishes? Dip the chicken into the egg.

Sprinkle breadcrumbs until the chicken is covered on both sides.

Cook the chicken in a pan with olive oil until it’s cooked through.

Add pasta sauce to your hearts content to the pan.  Let it get warm with the chicken.

When everything is nice and bubbly, gently lay the cheese over top of your chicken and let it melt to perfection.

Serve and enjoy!

Based on 150g chicken and 2 slices of cheese. Olive oil calories included.
Calories: 555
Fat: 28.6g
Carbs: 24.1g
Protein: 48.1g



  1. How to butterfly a chicken breast:

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