Monday, July 30, 2012

Chicken Pot Pie Cupcakes

Chicken pot pie is one of my favorite meals but sometimes I do not feel like making the crust.  I made these once before and my one friend said that she loved them more then actual chicken pot pie.  These are pretty easy to make and are so delicious.


  • 10 count pack of flaky biscuits
  • 1 cup of cooked chicken breast... cut into bite sized pieces
  • 1 10.5 ounce can reduced fat cream of chicken soup
  • 1 cup op shredded low fat cheddar cheese
  • 1 cup of frozen mixed vegetables
  • 1 teaspoon of dried parsley flakes
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of black pepper

  1. Preheat oven to 400 degrees
  2. Separate the biscuit and place each biscuit into a lightly greased muffin pan, press dough to make sure the entire pan is covered
  3. Combine chicken, chicken soup, vegetables, cheese and spices and mix well to combine
  4. Spoon the chicken mixture evenly into all biscuit cups
  5. Bake for 12-15 minutes or until biscuits are golden brown
  6. Let stand for 3-5 minutes

Final Product

Thursday, July 26, 2012

Crockpot Chicken Enchilada Soup

As I am sure you can tell I love the crock pot and try to use it as much as possible.  This recipe was awesome and is pretty healthy as well.  I served this with tortilla chips and was delicious.


  • 2 tablespoons of oil
  • 1/2 cup of onions
  • 1/2 cup of green peppers
  • 2 cups of chicken broth
  • 15 oz can tomato sauce
  • 2 teaspoons of chili powder
  • 15 oz can of black beans
  • 10 oz can of diced tomatoes with peppers
  • 2 cups frozen corn
  • 1 tsp of cumin
  • 1 pound of chicken breasts (NOT FROZEN)
  • sour cream, mexican cheese, and tortillas for topping

  1. Place oil on bottom of crockpot
  2. Place chicken on top of oil
  3. Place the rest of ingredients on top of chicken
  4. Mix well and place on low for 6-7 hours
  5. Shred chicken and let cook for 10 more minutes
  6. Serve with sour cream, cheese and tortilas
Final Product

Wednesday, July 18, 2012

Chickpea and Tomato Salad with Basil

I love love love tomatoes and have been looking for a great summer salad.  This recipe is easy, fast and is absolutely delicious.  The chickpeas made this recipe very filling and a perfect salad.  I will definitely be making this again.


  • 1 Can of  chickpeas
  • 25 fresh basil leaves
  • 1 pint of grape tomatoes
  • 3 cloves of garlic
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of apple cider vinegar
  • 1/2 teaspoon of honey
  • 1/2 teaspoon of salt

  1. Cut the grape tomatoes into fours and place into a bowl
  2. Chop your fresh basil and add to the tomatoes
  3. Add your garlic, vinegars, honey and salt
  4. Add the chickpeas and mix well 
  5. Serve chilled 

Final Product


Sunday, July 15, 2012

Best Pork Chop Marinade

I really do not eat Pork a lot because I have never found a marinade that I really liked.  I decided I would try a new marinade... and let me tell you it was absolutely delicious.  Everyone that had a pork chop said it was the best pork chop that they had.


  • 1/4 cup of oil
  • 3 tablespoons soy sauce
  • 1 tablespoon of Montreal steak seasoning
  • 3 Pork chops

  1. Mix all of your ingredients in a large bowl and stir well
  2. Place your pork chops in a large container
  3. Pour marinade over porkchops and place in fridge for AT LEAST 3 hours and no longer then 8
  4. Grill your pork chops for about 7-9 minutes

Final Product

Thursday, July 12, 2012

Taco Puffs

I love tacos, but sometimes just get tired of them.  I have been looking for new ways to do something new and found a lot of places doing Mexican food in puffs.  I decided this would be a great idea and had to try it.  They are delicious!!! My roommate said that they tasted how she always wanted her hot pockets to taste ... but they never do.


  • 2 packs of crescent rolls
  • 1 pound of ground turkey 
  • 3/4 cup of taco seasoning
  • 6 ounces of reduced fat cream cheese
  • 1.5 cups of shredded Mexican cheese
  • Cooking spray

  1. Brown ground turkey, breaking the pieces up 
  2.  into bite size pieces
  3. Once turkey is completely browned add your cream cheese, mexican cheese and taco seasoning.
  4. Line a cookie sheet with foil and spray the cooking sheet wll
  5. Line the crescent rolls, on the cooking sheet make sure none are touching

6.  Add a heaping tablespoon of your meat mixture, into the center of the crescent roll

7.  Take the long side of the crescent roll and fold it up and over the meat mixture.

8. Take the other side of the dough and fold it over the meat mixture and tuck the remaining pieces so you form a ball

9. Sprinkle all of the puffs with remaining cheese and stick in the oven at 375 for 15 minutes or until golden brown


Sunday, July 8, 2012

Lasagna Roll Ups

Who doesn't love some good Italian cooking?  Italian food is definitely one of my favorite types of food... especially lasagna.  I love lasagna but sometimes it just is more of a pain to make that you cant enjoy it.  I heard people talking about lasagna roll ups and I thought hey why don't I try this.  Let me tell you they were so good... and so much easier then lasagna.  The way that I made mine when you put in the casserole dish it came out like pre-cut lasagna!


  • 4 tablespoons of oil
  • 1 pound of ground turkey
  • 1/2 cup of chopped onions
  • 1 (28 oz) can of crushed tomatoes
  • 2 cloves of garlic minced
  • 1/2 tsp of basil
  • 1/2 tsp of oregano
  • 1 (15 oz )container of skim ricotta
  • 1/3 cup of parsley
  • 1 egg
  • 3.5 cups of shredded Italian cheese
  • 12 lasagna noodles
  • Salt and pepper to taste


  1.  Heat one tablespoon of oil over medium heat and add ground beef and onions
  2. Chop ground beef as small as possible and keep chopping till meat is browned


3.  Drain any excess fat and return back to pan.
4.  Add the crushed tomatoes, garlic, basil and oregano to pan and stir
5.  Cover with lid and let simmer while you cook the rest of the ingredients
6.  Boil water and cook lasagna noodles for 8 minutes, add 2 tablespoons of olive oil and 1 tsp of salt to prevent sticking
7. Once noodles are cooked remove them and place them on a cookie sheet in a nice line
8.  While noodles are cooling, grab  a bowl for your cheese mixture.
9.  Add the ricotta cheese, egg, 1/4 tsp salt, 1/4 tsp pepper and parsley.  Mix well with fork.
10.  Add all of your cheese but a half a cup and mix well

11.  Get a casserole dish and place about 1/3 cup of meat mixture into bottom so that the whole dish is coated
12.  Place your cheese mixture on each lasagna noodle so that the whole noodle is covered

13.  Place your meat mixture on top of cheese, make sure not to do too much so that it does not spill out when you roll them

14.  Once all roll ups have cheese and meat on them... roll them up loosely and place them seam down into your casserole dish...they will all fit tightly so that it looks almost like lasagna. (There also may be some spillage when your roll them I just placed that into a bowl.

15.  Place the remaining meat mixture on top of roll ups, place the remaining cheese on top of meat sauce and wrap loosely with aluminum foil making sure foil does not touch cheese.
16.  Bake at 375 for 35 minutes.
17.  Remove from oven and let sit for 10 minutes and enjoy!!

Final Product
Final product before cut

Final product after cut!

Monday, July 2, 2012

Chicken and Rice with Salsa

I really am not a big meat eater, so I tend to make a lot of things with chicken in them.  I really love rice so when I came across a recipe for chicken and rice I had to try it.  I made a lot of adjustments to various ones.  This was really simple and easy to make and it was really good.


  • 2 tablespoons of olive oil
  • 1 pound of chicken cut into bite size pieces
  • 1/3 cup of McCormick chicken seasoning ( or seasoning of your choice)
  • 1 14.5 oz can of chicken broth
  • 8 oz of salsa
  • 2 cups of instant brown rice
  • 2 cups of sharp cheddar cheese


  1. Heat oil over medium high heat
  2. Cut your chicken into bite size pieces and season well
  3. Place chicken in oil until brown, about 5 minutes
  4. Add your salsa and chicken broth and let boil (about 5 minutes)
  5. Once at a boil add your rice, mix in well 
  6. Turn off your heat, let rice sit for about 5-8 minutes or until rice is cooked
  7. Add your cheddar cheese, mix in until completely melted 
 Final Product

Sunday, July 1, 2012

Kiwi Banana Smoothie

Me and my roommate recently got a blender and have been trying to find some good summertime smoothie recipes.  With smoothies you can either get something delicious or something not so good.  This recipe was great and also very refreshing for very hot days.


  • 2 bananas sliced
  • 2 kiwis sliced
  • 1 container of peach greek yogurt
  • 1 container of strawberry greek yogurt
  • 2.5 cups of ice


  1. Peel and cut bananas and kiwis, set aside in bowl
  2. Dump your containers of yogurt in the bottom of blender 
  3. Place your ice on top of yogurt
  4. Place fruit on top of yogurt
  5. Blend on Medium high setting (or for our blender smoothie)
  6. Give it a good minute to get everything mixed up, if you need to stir it once to get the ice all in thats ok
  7. Let mix for another minute or so and serve
  8. After the smoothie was done and we tested it I put a teaspoon of sugar in, my friend however thought no sugar was needed so use your judgement 
Final Product