Thursday, December 27, 2012

Chicken Parmesan Redone

I did this recipe in the beginning of my blog and decided I should remake it with step by step pictures. It was honestly one of the best Chicken Parmesan meals that I have had.


  • 4 chicken breasts (pounded to same size)
  • 2 eggs
  • 1 cup of Italian style bread crumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 bag of shredded Italian Cheese
  • 2 Jars of your favorite pasta sauce
  • Italian Seasoning
  • Salt for seasoning

  1.  Preheat oven to 400 degrees
  2. In 1 medium sized bowl place your eggs 
  3. In another medium sized bowl add your bread crumbs and Parmesan cheese

  1. Dip your chicken into the eggs and get rid of any excess drips and then dip into bread crumbs

  1. Once your chicken is coated set aside
  1. In a large pan add your olive oil and warm oil
  2. Once oil is warmed add your coated chicken and cook for 4 minutes on each side 

  1. In a casserole dish cover with sauce
  2. Place your chicken on top of sauce
  3. Top with Italian seasoning.
  4. Top with more sauce
  5. Sprinkle with cheese and place in oven for 10-12 minutes or until cheese is melted.

Final Product

Friday, December 21, 2012

Mini Mexican Pizzas

There are days when I crave Mexican and last night was one of those nights.  I do get tired of tacos and am always looking for ways to change it up.  I found these on the website punching fork and knew I had to try them.  These were really easy and fast to make, and there were no leftovers because we couldn't stop eating them!


  • 4-5 large tortillas (cut into circles)
  • 1 cups of salsa
  • 1 cup of re fried beans
  • 1 packet of taco seasoning
  • 1 pound of ground beef
  • 2 tablespoons of onion powder
  • 1/2 bag of shredded Mexican cheese

  1. Preheat oven to 425 degrees
  2. Place your ground beef in a large pan, add your onion powder and cook beef till brown.

  1. While meat is cooking cut your tortillas into circles (I used a cup to trace my circle)

  1. Once meat is cooked add the rest of your ingredients except the Mexican cheese
  2. Spray a muffin pan well with cooking oil to prevent sticking.
  3. Place your tortillas in greased muffin pan
  4. Add 1 tablespoon of your mixture to the tortillas

  1. Top with Mexican cheese
  2. Bake for 12-15 minutes or until cheese is melted

  1. Let cool for 5 minutes and remove with fork.
Final Product

Thursday, December 20, 2012

Skinny Baked Potato Soup

I have to start off with saying that this is my favorite soup that I have made this far.  I found the recipe on +Skinnytaste Gina. I made a little bit of change, but her ideas are awesome you need to check them out!  I doubled the recipe so I would have leftovers, and it was such a great idea.  This was definitely one of the easiest potato soups to make, one of the fastest and definitely the best tasting.  I have to say that everyone was hesitant about the cauliflower but NO ONE could taste the difference, so it was better for you as well!

Please feel free to comment I would love to hear feedback!


  • 2 large red potatoes washed (I leave the skin on but feel free to peel them)
  • 1/2 bag of frozen cauliflower
  • 1.5 cups of chicken broth
  • 1.5 cups of non fat milk
  • 2 tsp of salt (or more or less for taste)
  • 1 tsp of pepper (or more for taste)
  • 1/2 cup of light sour cream
  • 1 cup of shredded sharp cheddar cheese
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 2 tablespoons of whole wheat flour (I used this to make my soup thicker because I prefer thick soup)

  1. Pierce potatoes all around with fork and microwave for 5 minutes.  Turn potatoes around and microwave for 2 more minutes or until potatoes are tender.  Cool potatoes.
  2. Place your cauliflower in a microwave safe dish and cook according to package directions.
  3. Once cauliflower is cooked, dice your potatoes and add your cauliflower and potatoes to a large pot.
  4. Add all of your ingredients except the flour and sour cream,  on medium heat bring to a boil
  5. Once boiling get a potato masher, and mash your cauliflower and potatoes till there are no large chunks.
  6. Add your sour cream and cook on low for another 5-10 minutes
  7. If your soup is not thick enough add flour, and let cook till thickened.
  8. Enjoy!
Final Product

Tuesday, December 18, 2012

White Pizza Dip

It was football Sunday, and I didnt work so I decided to make  a dip that I have been wanting to make for a while.  I made pizza dip a little bit ago, and that was a huge hit and I was excited to try this.  I have to say this has been my favorite dip I have made.  It was really easy, and it was different then any other dip.  This will definetely become my new dip to bring.


  • 1 block of cream cheese softened
  • 1 pint of grape tomatoes halved
  • 1 bag of mixed shredded italian cheese
  • 3 tablespoons of garlic powder
  • 1/4 cup of grated Parmesan cheese
  • 3 tablespoons of italian seasoning
  • Olive oil 
  • Salt
  1.   Preheat oven to 400 degrees
  2. Line a pie pan with aluminum foil and place your tomatoes on the baking sheet
  3. Sprinkle your tomatoes with olive oil, and salt and bake for 20 minutes 

  1. While your tomatoes are roasting mix together your cream cheese, italian seasoning, garlic powder and half of your Parmesan cheese.
  2. Remove your tomatoes and stir in with cream cheese.
  3. Spread mixture into the bottom of a pie dish
  4. Sprinkle with the remaining Parmesan cheese, and the shredded Italian cheese
  5. Bake for 15-20 minutes or until cheese is golden brown

Final Product

Monday, December 17, 2012

Chicken Pockets

I love making meals with crescent rolls, because they are super easy to make and taste awesome.  They are great meals when you have a late night and want to throw something together fast.  This meal is definitely one of my favorite crescent roll recipes and will be making them again very soon.


  • 3 ounces of cream cheese, softened
  • 1/2 pound of chicken, cooked and shredded
  • 1 tablespoon of onion powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 tablespoons of milk
  • 1 package of crescent rolls
  • 1 tablespoon of butter, melted
  • Italian bread crumbs for topping

  1. Pre-heat your oven to 375 degrees
  2. Cook your chicken.
  3. While your chicken is cooking make sure your cream cheese and butter is softened
  4. Once chicken is fully cooked, add your cream cheese, butter, chicken, onion powder, garlic, salt, pepper and milk.  Mix well until mixture is smooth.
  5. Lay your crescent rolls on a back sheet, and place about a tablespoon of mixture into the middle of each roll.
  6. Fold your crescent rolls, to keep mixture in.
  7. Sprinkle your folded crescent rolls with bread crumbs.
  8. Bake for 11-13 minutes, or until golden brown
Final Product

Thursday, December 13, 2012

Easy Chicken Sausage Toasts

The other night I had a crazy night at both jobs and was just looking for the easiest, and cheapest thing I could make.  I checked my fridge and the only thing we had was some cheese and chicken sausage.  I decided to grab some bagels and make something up.  These were under 5 dollars to make, they were super easy and they tasted great.  This is definetely a recipe that can be used with many different ingredients.

Ingredients (for 3 people)

  • 3 plain bagels
  • 6 slices of american cheese (or your cheese of choice)
  • 1 pack of 3 Cheese chicken sausage
  • Garlic powder for topping
  • Olive oil

  1. Preheat oven to 350 degrees
  2. Separate your bagels and place them on a baking sheet, bake for about 7 minutes until they are lightly toasted

  1. While bagels are toasting cook your sausage in oil until lightly browned.

  1. Remove bagels from oven and place sausage on top of bagel.

  1. Sprinkle some garlic powder on top of sausage.
  2. Top with your american cheese (we ran out of american and used some sharp cheddar)

  1. Place in the oven for about 5-8 minutes or until cheese is completely melted


Tuesday, December 11, 2012

Easy Ground Turkey Skillet

I have been trying to not eat that much red beef and start buying ground turkey instead.  I got a really good deal on ground turkey recently and decided to look for recipes.  I found a recipe that was chili put in skillet form and I had to try it.  It is actually from the Jenny-o website, and I just added a couple of things.  This was really easy to make, and it had the same taste of chili just a lot less time consuming to make.


  • 1 pound of ground turkey
  • 1 15 oz can of Hormel chili
  • 2 large potatoes diced
  • 2 tablespoons of celery salt
  • 1 small onion chopped
  • 1 can of chicken broth
  • Rice to serve over
  • Pepper to taste

  1. In a large pot cook your ground turkey till browned
  2. Add your chili, beans, pototoes, celery, onion, chicken broth and pepper and bring to boil.
  3. Once boiling, reduce heat and let simmer for 20-25 minutes
  4. While simmering, cook your rice accordig to directions
  5. Serve over rice.
Final Product

Sunday, December 9, 2012

Pizza Soup

I love pizza, and so does everyone else that eats dinner with us.  It is expensive however to order pizza, on a college budget.  I saw a crock-pot recipe for pizza soup and I knew I had to try something like it.  This was really good and made A lot... and it was a lot cheaper then buying a pizza.


  • 1 box of elbow macaroni
  • 1/4 pound of deli pepperoni
  • 1 15 oz can of diced tomatoes with basil
  • 1 15 oz can of pizza sauce
  • 1 can of condensed tomato soup
  • 2 cups of water
  • 2 garlic cloves minced
  • 2 tablespoons of Italian seasoning
  • 1/2 cup of chopped onions
  • Mozzarella, or Parmesan cheese for topping

  1. In a large pot add your pizza sauce, tomato soup,  water and diced tomatoes and bring to a boil.
  2. In a separate pot boil your water for pasta, and cook pasta according to directions.
  3. Once your tomato mixture is boiling, reduce heat and let simmer for 15 minutes
  4. Add your pepperoni, garlic Italian seasoning and onions and cook for another 10 minutes
  5. Add your pasta to the mixture and stir well
  6. Serve and top with your mozzarella cheese.
Final Product

Thursday, December 6, 2012

3 Cheese Italian Sausage Stirfry

I am trying to use up all of the meat that I have in the freezer before I have to grocery shopping again...and I had some Johnsonville 3 cheese sausage left.  I wanted to make something fast, and something that I had all the ingredients for.  This recipe was super easy to make, it took about 30 minutes total and was delicious.


  • 1 package of Johnsonville 3 cheese italian sausage
  • 1 stalk of celery chopped
  • 1 small onion chopped
  • 1 tablespoon of oil
  • 2 cloves of garlic minced
  • 2 cups of water
  • 2 cups of brown rice
  • 1 15 oz can of diced tomatoes
  • 1/2 tsp of thyme

  1. In a large pan add your oil, celery and onions and sautee until tender.
  2. Once tender add your sausage and garlic and cook for about 2 more minutes
  3. Add the rest of your ingredients, mix well and bring to a boil.
  4. Once boiling, reduce heat and simmer for about 15 minutes until rice is tender
  5. Serve!
Final Product

Tuesday, December 4, 2012

Potato Sausage Casserole

My boyfriend is definetley and meat an potato type of guy.  He could eat potatoes for breakfast lunch and dinner. Everyone in our house actually loves potatoes.  I found this recipe off of Johnsonsville Sausage website.  I tweaked it a little and it turned out great.  I was a little confused though because I thought it would be like a casserole and it came out more of a soup consistency.  I think next time I would add more potatoes, or maybe serve it over rice.


  • 3 Large white pototes diced
  • 2 cups of shredded velvetta cheese
  • 1 cups of shredded sharp cheese
  • 1 pound of Johnsonsville Smoked Italian Sausage
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. Preheat oven to 350 degrees.
  2. In a large pot boil water, once boiling add your potatoes and let cook for 15-20 minutes until potatoes are tender
  3. In a frying pan add your sausage and cook for about 15 minutes, or until sausage is LIGHTLY browned
  4. Once your potatoes and sausage are cooked mix them together and set aside.
  5. In pot add your butter, milk, flourm, velvetta cheese,  and salt and pepper stir continuously till your cheese is melted, and your mixture thickens
  6. Once your mixture is done transfer your sausge and potato mixture to a casserole dish.
  7. Pour your cheese sauce over mixture.
  8. Top with your sharp shredded cheese
  9. Bake for 30 minutes, or until golden brown on top.
Final Product (it was really hard to get a good picture after serving because of the consistency)

Monday, December 3, 2012

Easy Taco Dip

I know there are so many different varieties out there of taco dip, and they all taste different. The people eating my dip are very picky with what they like so it was hard to find a taco dip taht everyone agreed on.  I made this last night for football Sunday and it was a huge hit.  Everyone loved it, and it was a lot easier to make then most of the other dips out there.


  • 1 block of cream cheese softened
  • 1 can of refried beans
  • 1 cup of shredded lettuce
  • 1 cups of shredded mexican cheese
  • 1 package of taco seasoning
  • salsa

  1. Preheat oven to 350 degrees
  2. In a pie pan layer the bottom of your dish with the refried beans
  3. In a bowl mix your cream cheese and taco seasoning.
  4. Spread cream cheese mixture on tope of refried beans
  5. Place salsa on top of cream cheese
  6. Place your lettuce on top of salsa
  7. Place  shredded cheese on top of lettuce
  8. Place in oven for about 5 minutes until cheese is melted
  9. Let cool and serve!
Final Product