Continuing our home cook habits- Red Lobster Biscuits

To kind of spice up what we are used to, we steered away from the boiled tortellini with alfredo sauce.


  • Toss in Pesto and oil
  • Add feta cheese
  • mix with sautéed spinach
  • Add parmesan crumbles
  • sprinkle with italian seasoning and parsley

To pair with the dinner, I decided to try a recipe I found online. Red Lobster biscuits.

Despite the fact that I will soon have access to all the Red Lobster biscuits I could want, I have wanted to make these for awhile and finally gave it a shot.


  • 1 1/4 cup of bisquick or equivalent
  • 1/2  heaping cup of shredded cheese
  • 2 tablespoons cold butter
  • 1/8 teaspoon of garlic powder
  • 3/8 cup whole milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Parsley


  • Use a whisk to mix the bisquick and cold butter- not too much. there should still be pea sized butter crumbs.
  • Add the cheese and 1/8 teaspoon of garlic- lightly mix.
  • Add the milk- lightly mix. All should be damped but it should also look thick and sticky.
  • Drop in 6 even portions on a greased cookie sheet.
  • Bake at 400 for about 15 minutes or until brown.
  • combine the melted butter, parsley, garlic and salt. Keep warm and melted. Brush this on top of the biscuits when finished.I don’t have a brush so I just sprinkled it and rubbed it around with the back of a spoon.

Note: although the restaurant’s biscuits are a little crumbly, these easily dry out. You can easily compensate for this with extra butter as you eat it. Or, add a little extra milk or cheese.


Enchiladas and mexican mac

This is a meal that Zach and I have made plenty of times. It is very time consuming but is dee-licious. The portions are huge and absolutely great for left overs. I have frozen the enchiladas and portions of mac and cheese and eaten it throughout the course of a month.


  • Reduced fat shredded cheese
  • Whole grain tortilla
  • Morning star vegetarian ground beef
  • 1 can refried beans
  • 1 can black beans
  • jalapeños
  • Onion
  • spinach
  • elbow macaroni (I also like bows and shells)
  • 3 bell peppers
  • Enchilada sauce
  • Cream of mushroom
  • Taco seasoning
  • 1 large jar of Salsa Con Queso
  • Butter
  • 2 slices of bread

Mexican Mac

  • Boil water, add pasta, strain when finished.
  • Add black beans and salsa con queso to pasta.
  • Put mix into a glass baking pan/ bowl (I use a brownie pan)
  • Use a food processor to grind the two slices of bread. Add butter to the shredded bread, mix until thick but sticky. This is for bread crumbs.
  • Top the pasta mix with shredded cheese and bread crumbs.
  • Back at 350 for abut 10 minutes. Since the meal has been cooked, this is only to melt to cheese on top and crisp the bread crumbs.

Enchiladas (makes 5 servings)

  • Slice the bell peppers and onion- sauté with spinach. The amount of onion is to taste. Sprinkle the taco seasoning every few minutes until about half of the packet has been used.
  • Combine enchilada sauce and half a can of mushroom soup in a pot. stir on a low heat until fully blended.
  • In a smaller pan, begin cookie the vegetarian ground beef on a medium heat. I use half a bag and it is enough. Add a little bit of taco seasoning to this. Adding water can help cook it but be careful. Water makes this very mushy very quickly and there is no turning back.
  • Build the enchiladas. I start with refried beans and sautéed pepper blend on the side of the tortilla shell. Add ground beef and shredded cheese. Roll like a taco.
  • Add a small amount of the enchilada sauce mix to the bottom of the baking pan. I use a large casserole dish. Line the enchiladas with the opening corner facing down. Add the rest of the enchilada sauce mix on tope of the enchiladas. Drench them. Use a spoon to be sure every bit had been covered. This prevents drying out the tortilla and veggies.
  • Top each enchilada with shredded cheese and jalapeños.
  • Bake at 350 for about 25 minutes. Since the ingredients have already been cooked, this is to help soak up flavoring and melt the cheese.

Home cooking- Tuna Roll Ups.

Zach and I made a vow to eat at home every night for a week- Zach would bring packed lunches to work- rewarding ourselves with our favorite sushi place. This would save us a lot of food cost and let us experiment with healthier options.

We started the week with some basics: frozen foods, pre-made meals, pasta.

After successfully eating at home every night, it was time to go grocery shopping again. At this point, we didn’t want to go with the basics as always.

I recently began eating fish (peskatarianism) rather than a vegetarian diet. Since this opens so many more doors, I wanted to try to make a tuna meal I remember as a kid. Zach would love it too. During my time home this summer, my mom cooked this for me.

Tuna Roll Ups (Prep time: 20 min, Bake time: 11- 13 min)

  • Chopped onion
  • 1 can tuna
  • crescent rolls
  • cream of mushroom soup
  • spinach (sautéed or chopped frozen)

Mix the onion, tuna and a couple spoonfuls of soup (just enough to wet the tuna and help it all stick). Layout the crescent rolls (separated) and add a spoonful of the tuna mix to each and roll like a normal crescent.

Bake the tuna rolls in a non-stick pan (lightly greased). Refer to the crescent rolls for temperature and bake time.

While baking, sauté  the spinach and heat the mushroom soup on the stove. Combine.

When the rolls are finished, you can either cover them with the soup or keep them separated. We like to drench the tuna roll one at a time. This way, leftovers do not get soggy.

To reheat, microwave or heat on the stove the mushroom soup. Bake the tuna rolls in a microwave oven at 350 for about 8 minutes.

I hope you enjoy this recipe. It is very simple and quick and makes for great left-overs.