The Only Dinner Worth Cooking


Okay, so I realize that’s maybe a BIT dramatic of a title, but for realsies, I don’t think many things are worth cooking.  I’ll have friends be like, “Oh you HAVE to get my recipe for Sunday rolls.  They are so quick and easy and rise in only 20 minutes!” To which I say, “But do you know that they sell rolls at the store that are already all done?!” Then they look at me like I’m lazy and obese and don’t-i-even-appreciate-things-that-are-HOMEMADE-with-love.  And I look at them like I don’t care how much love they think they’re putting into those rolls because I’m putting all my love onto my two favorite couch cushions instead of standing in the kitchen watching rolls rise.

MY POINT IS that it takes a lot for me to actually put in any effort to make a meal that takes longer than 15 minutes. This dinner that I’m about to share with you takes me about an hour of actual standing-in-the-kitchen time. For all you domestic people who think that’s not very long, please come let me introduce you to my couch. It will change your mind forever about what is worth standing up for.  But this meal is WORTH it.  And we LOVE it.  Now, before all you lazy-bones-ladies-with-comfortable-couches just give up and stop reading, I guess I should inform you that there are a number of ways to make this meal happen in a lot less time.  And I’ll tell you those.  But just know that even IF it took you the absolute longest amount of time possible to make it, it would be worth it.

Kay, enough blabbing… I know you guys are all here just to see my raw chicken breast pics. (pervs) So, here’s a quick list of how to make these come together even quicker at dinnertime:

-Cook and shred your chicken in advance.


I cook a pan-full-o-breasts @ 350 for 35 minutes. (Don’t forget to coat the pan and the top of the chicken with olive oil, and sprinkle them with salt & pepper). Let them rest in the hot pan for 15 minutes, then shred them in the Kitchen-aid  (or with a hand mixer).  Store in small bags in the freezer for future use.


-Cook your crepes beforehand (I whip up a double recipe, serve them breakfast style with nutella, bananas & strawberries the first night, then make the rest into oven crepes the next night.) (Or you can freeze them in a gallon size freezer bag with a piece of wax paper between each crepe. Just a lil zap in the microwave will thaw them for quick use.)

-Use convenience packages like steamable broccoli florets and pre-shredded cheese if you want to speed up the process. (I know there are people who still shred their own cheese, but I am not one of them. Walmart is my slave and does that for me.)

-AFTER you make these, you can store your leftovers (which you WILL have) in the fridge or freezer and they DO reheat well in the oven.  You just need to adjust the times, (obviously) so that they cook long enough to not be icy in the middle. experiment.  I’ve also reheated a plate’s worth in the microwave and they were yummy that way too.

Alright, now on to the recipes.  Here’s my ever-easy crepe recipe:

Simple Crepes

[printable version here: Simple Crepes]



  • 2 eggs
  • 1 cup flour
  • ½ cup milk
  • ½ cup water
  • ¼ tsp salt
  • 2 tbsp butter, melted

In a large mixing bowl, whisk together the eggs, flour milk and water, stirring to combine. Add the melted butter and salt. Whisk together until smooth.

Heat a non-stick skillet over medium high heat. Spray skillet with cooking spray. Pour about ¼ cup of batter onto the skillet and immediately tilt the pan in a circular motion so that the batter spreads out evenly to coat the bottom of the pan.


Cook the crepe for about 2 minutes, or until the bottom is light brown. Flip it over and cook the other side. Continue to spray the pan with cooking spray as needed between crepes.

Serves 4ish


And here’s the delicious Only Dinner Worth Cooking recipe:

Oven Crepes (with Broccoli, Cheese & Chicken)

[printable version here: Oven Crepes]


  • 12ish crepes
  • 1 package of broccoli, cooked (or substitute with other preferred veggies)
  • 2 c cooked, shredded chicken
  • 1 c Italian blend cheese, shredded
  • 6ish slices Swiss cheese
  • Paprika


  • 4 Tbsp butter
  • 3 Tbsp flour
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 2 c milk


Preheat oven to 375

Combine chicken, ¾ of the broccoli and 1 cup cheese sauce. On un-browned side of crepe, spoon about ¼ cup of chicken-broccoli-cheese filling down the center. Roll up and place seam-down in pan.  Repeat until the pan is full.


Cover with slices of Swiss cheese, then pour remaining cheese sauce down center of pan, and top with remaining broccoli florets. Sprinkle with Paprika.

Cover with foil. Bake for 18-20 minutes or until piping hot in center.


Let me know what you think! And if you have any suggestions on other winning combos of veggies/cheeses to stuff in those crepes.



  1. Venita says:

    I’ve been wanting the recipe for awhile, now we can have some soon! Thanks for getting off your couch for us! I’ve been on your couch, so I KNOW what a sacrifice it is!

Leave a Reply