Tuesday, October 29, 2013

Chicken and Asparagus Stirfry

I love quick and easy meals, especially ones that aren't super bad for you.  Asparagus is my favorite vegetable, and I am always looking for new recipes with asparagus.  This recipe was really simple, and was absolutely delicious.  You could mix this recipe up as well, and add different vegetables.


  • 1 tablespoon of oil
  • 1 pound of chicken...Cut into bite size pieces
  • 1 bunch of asparagus
  • 1 pound of chicken
  • 3 garlic cloves minced
  • 1 pint of mushrooms
  • 1 teaspoon of red crushed pepper flakes
  • 1 tablespoon of season all salt

  1. In a large pan add your chicken, season-all, and red pepper flakes.  Cook until browned
  2. Add your asparagus, chicken, mushrooms and garlic.
  3. Continue to cook until asparagus is tender, and mushrooms area fully cooked (about 6-10 minutes)
Final Product

Sunday, October 27, 2013

Taco Salad with a Taco Seasoning Dressing

I know it has been a long time since my last post, I have had such a busy past couple of months and am slowly getting back into the swing of things.

When I was in college every Tuesday would be taco salad Tuesday,  and it was my favorite food they offered at the dining halls.  I was craving Mexican the other day and I thought why not make taco salad, try and make it a little healthier and make an exciting dressing.  This was so good, and much healthier then the usual taco salad, since the dressing was made with Greek yogurt.

Prep time: 1 hour 5 minutes
Serving size: This made enough for 4 big salads


For the salad
  • 1 bag of spinach
  • 1 14.5 oz can of black beans (drained)
  • 1 pound of  ground turkey
  • Tortilla chips for topping
  • Mexican cheese for topping
  • 2 avocados diced
For the dressing
  •  3/4 cup of plain Greek yogurt
  • 3/4 cup of non-fat milk
  • 2 tablespoons of taco seasoning
  • 1/2 tablespoon of garlic powder

  1. Prepare your dressing by adding all of your dressing ingredients together, mix well.
  2. The dressing is meant to be a little runny, if you want it thicker add less milk.
  3. Refrigerate the dressing for at least an hour.
  4.  While dressing is cooling, brown your ground turkey and let cool.
  5. In a bowl add about 1/4 cup of spinach, 1/4 cup of black beans, 1/4 cup of ground turkey, diced avocado, tortillas and cheese. 
  6.  Top with your desired amount of dressing.
Final Product

Sunday, October 6, 2013

Avocado and White Bean Wraps

I can't believe it has taken this long for me to write a new post.  I just moved, and August has been so crazy.  We don't have gas right now so I have been really looking for recipes that require basically no heat (other than a microwave.)  I have really been on an avocado kick, so when I saw a recipe for this wrap I knew I had to try it.  I usually am NOT a wrap person, but let me say this is one wrap I would not get sick of.  This was so filling, super easy and quick, and required no cooking AT ALL.

Prep time: 10 minutes
Cook time: 5 minutes
Recipe adapted from: Eating well


  • 1 ripe avocado
  • 1 15 oz can of white beans drained (I used white northern beans)
  • 1 15 oz can of chicken (shredded)
  • 1 tablespoon of garlic powder
  • 1 small red onion chopped
  • 1.5 cups of sharp cheddar cheese
  • 4 8-10 inch tortillas (I used the 8 inch ones)
  • Baby spinach for topping


  1. In a food processor add your avocado, red onions and white beans.  If you have a small food processor I would do your avocado and red onions first, and then your white beans.
  2. Once blended and you r mixture is very smooth place in a bowl and mix in your shredded chicken and garlic powder.
  3. On a plate place a tortilla and spread mixture until tortilla is completely covered.
  4. Top with your cheese and spinach, and roll into a wrap.
Final Product

 PICTURE FROM EATING WELL (I forgot to take a finished product)

Sunday, August 11, 2013

Chicken Pineapple Kebabs with Agave Pineapple Marinade

My mom and I have been trying to make different and healthier recipes, and I have been really sticking to it.  I love grilled chicken and have been looking for recipes for grilled chicken.  I was not sure how I felt about mixing fruit with meat, but this mixture is DELICIOUS.  We served the kebabs over brown rice.  These were really filling, and super easy to make.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 2-8.5 hours (depends how long you marinade everything for)


  • 2 pounds of chicken cut into large chunks
  • 1/2 fresh pineapple cut into chunks
  • 1 green bell pepper (cut into 8 large pieces)
  • 1 red bell pepper (cut into 8 large pieces)
  • 1 red onion (cut into large pieces)
  • 1/2 cup of agave sweetener
  • 6 oz. pineapple juice
  • 1/4 cup of soy sauce
  • 1/4 cup of teriyaki sauce
  • 1 tablespoon of apple cider vinegar
  • 3 cloves of mince garlic
  • 1 scallion (chopped very small)
  • 1 teaspoon of cornstarch

  1. In a large bowl add you agave, pineapple juice,  soy sauce, teriyaki sauce, vinegar, garlic and scallion....Mix well.
  2. In a large container place your chicken, pineapple and vegetables, place half of your marinade over vegetable and place the other half in the fridge.
  3.  Marinate for at least 2 hours ( I marinaded for about 8 hours)
  4.  Place your chicken, vegetables and pineapples on skewers alternating ingredients
  5. Grill over medium heat for 6-8 minutes on each side.
  6. While the kebabs are grilling, in a small pot add the rest of your marinade and cornstarch, whisk and bring to a boil (this will be your extra sauce)
  7. Once boiling reduce heat and let simmer for 5 minutes, and remove from heat.
  8. Serve kebabs over rice, and use your sauce for topping.
Final Product

Tuesday, August 6, 2013

Quinoa Salad with Basil and Red Bell Peppers

I know I am  falling behind with my blog and I am trying to get better at posting on a more regular basis, I have tons of recipes to post I just have to find the time.  I am going to be in two weddings by October, so I have really been trying to eat healthy, and of course use my fresh vegetables and herbs from my garden.  My mom found this recipe and we decided to make it for dinner, and make some extra for lunch.  This was very filling, and an awesome summer night meal.
Prep time: 15 minutes
Cook time:15 minutes
Things I would do differently: I would use less lemon juice
 Serving Size- 3-4 cups (I doubled the recipe so my mom and I had enough to take to work for lunch)


  • 1 cup of fresh basil (I really would not use dried basil it would really take away the taste)
  • 2 tablespoons of feta cheese (or Parmesan)
  • 2 tablespoons of lemon juice (I would use 1 tablespoon to start and if you need more add more)
  • 2 tablespoons of extra virgin olive oil
  • 2 cups of cooked quinoa 
  • 1 cup of chopped red bell pepper
  • 1/2 cup of chopped green onions
  • 1/4 cup pine nuts for topping

  1. In a small pot cook quinoa  (2/3 cup of dried quinoa and 1 1/3 cups of water) add your quinoa and water, and once boiling reduce heat and let sit for 15 minutes
  2. In another small pot add 2 cups of water and bring to boil.  While water is boiling add ice to cold water and sit aside.  Once boiling add your basil stir once, remove right away and place in a bowl filled with ice.
  3. Drain your basil and add to food processor.  Add your cheese, lemon juice, olive oil and garlic.  Process until smooth.
  4. In a large bowl add your cooked quinoa, chopped red peppers, green onions and basil mixture and mix well.
  5. Refrigerate for at least an hour and serve with pine nuts on top.
Final product

Thursday, July 18, 2013

Creamy Fajita Pasta

If you love fajitas and pasta... this recipe is definitely for you.  I love fajitas but I don't always want to spend the money on getting everything for fajitas, especially the chicken.  The other night I was really craving a creamy pasta and I remembered seeing a recipe online for fajita pasta.  I thought I would give it a try... and I am sure glad I did.  This is so much cheaper then making fajitas but you still get the delicious taste.

Serving size- 4-6 people
Recipe Adapted from: Picky Palate
Prep time: 5 minutes
Cook time: 40-50 minutes
Total time: 40-55 minutes


  • 1 box of  pasta ( I used spiral noodles  but you can use your favorite pasta, I probably would not use spaghetti )
  • 2 cups non-fat milk
  • 1 packet of fajita seasoning
  • 6 ounces of cream cheese (soft enough to mix)
  • 2 tablespoons of oil
  • 2 garlic gloves minced
  • 1 16 oz bag of frozen peppers and onions
  • 1 pound of chicken ( cut into bite size pieces)
  • 2 cups of shredded Mexican cheese
  • 1 14.5 oz can of black beans (drained)

  1. In a large pan add your oil, garlic, vegetables and chicken and cook till chicken is heated through.
  2. While chicken is cooking, cook your pasta according to directions.
  3. Once pasta is cooked drain and add to a large bowl. 
  4. Add your chicken mixture to the pasta.
  5. Add black beans to your pasta and mix.
  6. In the same pan you cooked your chicken add your cream cheese and milk.  Whisk until smooth.
  7. Add your Mexican cheese and stir till cheese is melted and your mixture has thickened.
  8. Add to your pasta and mix well.
  9. Enjoy!
Final Product

Tuesday, July 16, 2013

Homemade Empandadas

I have to start this off with saying how proud I was that I accomplished making these.  I am a HUGE Spanish food fan, but I have never made Spanish food because I never had it growing up, or saw anybody make it.  There is a little Spanish restaurant close to where I live that me and my boyfriend go to and I loved empandas the first time I had them.  My boyfriend was always asking me to make them but I never tried because I did not want to screw them up.  The other day I had some ground beef and had no idea what to make, and then my boyfriend said lets go to the store and get what we need to make empanadas.  I decided why not, if he knows how and he is going to help I should give it a try.  These are SO MUCH EASIER then I though they would be, they tasted just like ones I would get at restaurants and they were cheap.  My boyfriend was very pleased with the outcome and we will be making them again very soon.

Serving size: 1 pack of discos makes 10 empanadas
Prep time: 20-30 minutes
Cook time: 20 minutes
Total time: 40-50 minutes

  •  1 pound of ground beef
  • 1 small onion chopped
  • 1/4 cup of tomato sauce
  • 2 tablespoons of Sazon (if you are using the boxed Sazon use 1 packet)
  • 3 garlic cloves minced
  • 1/2 teaspoon of oregano
  • 1 package of GOYA Discos thawed (I used the orange ones but you can use whichever you prefer, make sure there are no broken discs and they are located in the fridge by where the international food section is at your grocery store)
  • 1.5 cups of Mexican cheese
  • 1/2 cup of vegetable oil for frying

  1. In a large pan add your ground beef and onions and cook until meat is browned.
  2. Drain any fat from pan.
  3. Once meat is browned  and drained add your tomato sauce, Sazon, Garlic and oregano and let simmer for 15 minutes.
  4. Place oil in pan and let warm.
  5.  On a flat surface, cover with flour and place your discos on the floured surface.
  6. Add about 1 tablespoon of meat mixture to each discos, and top with 1 tablespoon of cheese.

  1. Dip finger into water and moisten  the edge on half of the discos.
  2. Fold the discos in half and seal with fork.

  1. Add discos to oil and cook for about 3-5 minutes on each side until they are bubbly and brown.

  1. Serve with Spanish rice and enjoy =)

Final Product

Monday, July 8, 2013

Chili Stuffed Baked Potatoes

The other day I realized I had a couple of russet potatoes that I needed to use, and ground beef.  I really did not want to just make baked potatoes and meatloaf so I tried to think of something different.  My boyfriend suggested chili... and that is when I thought of baked potatoes with chili filling.  These were SO good, they were filling, easy and really cheap to make.

Serving size: This recipe served three people
Prep time: 10 Minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes


  • 3 russet potatoes
  • 1.5 cups shredded Mexican Cheese
  • 1/4 cup of butter
  • 2 tablespoons of Season all salt
  • 1/4 cup of olive oil
  •  3/4- 1 pound of ground beef
  • 1 tablespoon of olive oil
  • 1 small onion (chopped)
  • 6 garlic cloves (minced)
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • 1 tablespoon of oregano
  • 1 10 oz can of tomato paste
  • 2 14.5 oz can of kidney beans (drained)

  1.  Preheat the oven to 425 degrees F.
  2. In a bowl add your olive oil and season all
  3. Add your potatoes to bowl and coat potatoes
  4. Stick Potatoes on a cooking tray and place in oven for 1 hour (until fork can easily go inside)
  5. While potatoes are cooking place your oil, ground beef, onion and garlic in a pot over medium high heat and continue to cook till meat is browned.
  6. Add your seasonings, tomato paste and beans, and mix well.  Let mixture simmer till potatoes are done cooking
  7. Once potatoes are done, place them in fridge for about 10 minutes (or until cool enough to cut.)
  8. Cut potatoes lengthwise, and remove the insides of potato and place in a large bowl.
  9. Add 1/2 a cup of cheese, and your butter to the potatoes and mash until smooth.
  10. Sprinkle cheese into the skins, and then top with your potato mixture.
  11. Divide your chili evenly between potatoes, and top with remaining cheese
  12. Bake for another 10-12 minutes or until cheese is completely melted
  13. Enjoy!!
Final Product

Friday, July 5, 2013

Taco Flat Breads

Here is another AWESOME twist to tacos.  I saw this recipe and I thought it sounded really good, but I thought there was no way that it would taste like tacos, and I did not think it would be that filling.  Let me say I was STUFFED, I could barely finish my flat-bread.  They also tasted just like tacos.  I was really surprised how fast and easy these were, also they are a lot cheaper then making normal tacos.  I would definitely make this again instead of regular tacos.

Prep time:15 minutes
Cook time: 7 minutes
Total time:23-25 minutes
Recipe adapted from: Skinny Mom


  • 1 Pack of flat-breads (most come in pack of fives)
  • 1 Pound of ground beef
  • 1 Small onion diced
  • 1 Package of taco seasoning
  • 1 Jalapeno diced and seeded
  • 1 14.5 oz can of re-fried beans
  • 2 Cups of shredded Mexican cheese
  • 1 Cup shredded lettuce
  • Sour cream for topping
  • Salsa for topping

  1. Preheat oven to 350 degrees.
  2. In a large pan add your ground beef, onions, and jalapenos and cook until browned.
  3. Add onion, green chilies, and jalapenos and brown for 2-3 minutes.
  4. Add taco seasoning to your ground beef, and cook till water is almost all gone.
  5. Divide your re-fried beans evenly out on flat-breads, and spread covering flat-bread.
  6. Divide your ground beef evenly on flat-breads.
  7. Sprinkle cheese on top of ground beef.
  8. Place flat-breads  on a greased baking sheet
  9. Cook for 5-7 minutes until the cheese is melted
  10. Top flat-breads with desired topics.
  11. Enjoy!!
Final Product

Sunday, June 30, 2013

Tortilla Casserole

Tacos is definitely a staple in my house, everyone loves them and it is a super quick and easy meal.  I do sometimes get sick of them and look for new ways to spice it up.  The other week our grocery store had a sale on Zatarains rice mixtures (their Jambalaya mix is AWESOME) they had a new one called red beans and rice so I picked it up to try.  I found this recipe on their site, made a few changes and really enjoyed it.  This was just as easy as making tacos, but had a very different taste.  This meal is super cheap, easy and delicious and perfect for dinner if you are in a hurry.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Recipe adapted from: Zatarains
Serving size: This makes about 6 servings


  • 1 box of Zatarains Red Beans and Rice mix
  • 3 tortillas
  • 1 pound ground beef
  • 2 cups of shredded Mexican cheese
  • Sour cream for topping

  1. Pre-heat oven to 350 degrees
  2. Prepare rice as directed on package.
  3. While rice is cooking, brown your ground beef and drain.
  4.  In a well greased casserole dish spread half of your rice mixture on the bottom of the pan.
  5. Top rice mixture with tortillas
  6. Top with 3 of the tortillas.
  7. Top tortillas with meat mixture.
  8. Top meat mixture with the rest of your rice.
  9. Top with Mexican Cheese.
  10.  Bake for 15 minutes (until cheese is melted)
  11. Let stand for 5 minutes,
  12. Serve and enjoy!
Final Product


Saturday, June 29, 2013

Homemade Spaghetti and Meatballs

Who doesn't love a good plate of spaghetti and meatballs... I know I do.  Spaghetti and meatballs is such an easy and cheap meal, and when there are homemade meatballs involved ABSOLUTELY delicious.  This recipe is actually my roommates, and is my favorite meatball recipe that I have come across.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Serving size: ( this makes about 15 meatballs)


  • 1 pound ground beef
  • 3/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs (whisked)
  • 1/2 cup of milk
  • 1 tablespoon of parsley
  • 2 cloves of garlic (minced)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper

  • 2 tablespoons of oil
  • 1 24 oz jar of spaghetti sauce
  • 1 box of spaghetti

  1. In a large bowl combine all of your  meatball ingredients and mix with hand, until all ingredients are combined
  2. Form mixture into balls.
  3.  Place oil in a pan  turn to medium heat and place meatballs into pan.
  4. Let meatballs brown (about 15 minutes)
  5. While meatballs are browning place your sauce into another pot.
  6. Over medium heat let sauce simmer.
  7. Add your browned meatballs to sauce, and let cook for 20 minutes (until cooked through)
  8. Serve over spaghetti
Final Product

Wednesday, June 26, 2013

Beer Lime Chicken

I am recently on a grilling kick, and have been grilling chicken or whatever meat I may have frozen.  When I first started to cook I used to use McCormick seasoning and it was called backyard brew and it was AMAZING.  I have not been able to find it, and my boyfriend wanted some type of beer marinade.  I came across this marinade, and was hesitant with the lime and the beer mixture but it was really tasty.  This has to be one of my favorite chicken marinades, and is perfect for grilling on a summer night.

Prep time: 2 hours 5 minutes (that is with letting the marinade sit)
Cook time: 14 minutes
Recipe adapted from:All Recipes
Serving: This recipe made enough for 3 people


  • 1 pound of chicken
  • 1 12oz bottle of beer
  • 3 tablespoons of lime juice
  • 2 teaspoons of honey
  • 3 garlic cloves (minced)
  • 1 tablespoon of onion powder 

  1. In a bowl place your chicken and add all ingredients.
  2. Mix ingredients until chicken is completely coated.
  3. Cover bowl and let refrigerate for at least 2 hours (the longer the better)
  4. Pre-heat grill to medium heat.
  5. Place chicken on grill  and sprinkle some like juice on top
  6. Grill for 7 minutes on each side (if using a George Foreman grill I would do 7 minutes total)
Final Product

Monday, June 24, 2013

Seasoned Tilipia

I know it has been quite some time since I posted, I am really going to try to get back to posting on a somewhat daily basis.  What better entry then this recipe though.  I very rarely cook fish, just because it can be very pricey, I guess it was my lucky day and the grocery store by me had an awesome sale on tilipia.  I picked up 3 filet's and and tried to decide how I was going to cook them.

I recently started and herb garden, and my herbs are finally growing and I can use them now.  I found a recipe online for seasoned tilipia and it called for thyme and parsley (2 of the herbs in my garden)  I thought why not give the recipe a try.   This turned out FANTASTIC.  It honestly has to be one of my favorite seasoning for fish.  It has a little bit of a kick, not anything too crazy and all of the herbs just mixed so well together.  This is definitely going to by go to seasoning for fish.

Prep time: 10 minutes
Cook time: 20 minutes
Recipe adapted from: Taste of Home


  • 3 tilipia filet's
  • 1.5 tablespoons of butter (melted)
  • 2 teaspoons of Montreal steak seasoning (or your favorite steak seasoning)
  • 3/4 teaspoon dried parsley (1 teaspoon of fresh)
  • 1/2 teaspoon dried thyme (1 teaspoon of fresh)
  • 1teaspoon of paprika
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of Cajun seasoning

  1. Preheat oven to 425 degrees.
  2. In a well greased casserole dish place your filets.
  3. Cover your filets with melted butter
  4. In a small bowl combine all of your ingredients
  5. Sprinkle  mixture over filets
  6. Cover with foil and bake for 15 minutes
  7. Uncover and bake for another 5 minutes
  8. Enjoy =)
Final Product

Thursday, June 6, 2013

Smores Brownies

I do not have a big sweet tooth at all, but every once in a while I will crave brownies.  One of my favorite treats of all times is Smores.  I also really do not like to bake, I don't know why it is just not my thing.  My roommate and boyfriend however have huge sweet tooth's, so I will try and make desserts every now and then.  These brownies were super easy, and tasted AWESOME.


  • 1 box of brownie mix (make sure you have oil and egg for the mix)
  • 2 cups of mini marshmallows 
  • 5 graham crackers broken into small pieces
  • 2 Hershey chocolate bars broken into squares

  1. Pre-heat oven to 350 degrees
  2. Mix your  brownies according to box.
  3. Bake brownies according to box.
  4. Once brownies are cooked, remove from oven and place oven to broil.
  5. Add your chocolate pieces, top with graham crackers, and then your marshmallows.
  6. Place in the oven for 30 seconds to a minute (or until marshmallows are golden brown)
Final Product

Monday, May 27, 2013

Crockpot Tex-Mex Chicken and Beans

I just love my crock pot, and especially these last few weeks my crock pot has really come in handy.  I love to use recipes that call for frozen chicken, because I just stick the chicken in the crock pot before I leave for work, and by the time I come home its just falls apart and is ready to eat.

I had a ton of beans in my cabinet that, I wanted to use and my boyfriend was craving Mexican food.  I remember seeing a post on Pinterest for Tex-Mex chicken in the crock pot and decided I would give it a shot.  It turned out awesome, and it made A LOT... I had leftovers all week which was perfect for me to take to work.

Serving Size: This would serve at least 6 people
Prep time: 5 ,minutes
Cook time: 8 hours on low 4 hours on high
Things I would do different: Absolutely nothing it was perfect
Recipe adapted from: Recipe Girl


  • 2 14.5 oz can of pinto beans (rinsed and drained)
  • 1 16 oz jar of mild salsa
  • 2 tablespoons of chopped green chiles (I bought a little can, you can find them where the taco shells are)
  • 2 tablespoons of flour
  • 1.5 pounds of frozen chicken breast or thighs
  • 2 tablespoons of season-all salt
  • 1 medium onion chopped
  • 8 oz of frozen mixed peppers
  • Sour cream for serving
  • Mexican cheese for serving
  • Rice to serve over ( I made 4 servings of rice)

  1.  Season chicken with season-all and place in the bottom of crock pot
  2. Add the rest of your ingredients except sour cream, cheese and rice. 
  3. Stir well until everything is combined.
  4. Cook on low for 8 hours, or on high for 4 hours.
  5. Remove chicken and shred.
  6. Serve over rice.
  7. Enjoy!
Final Product

Thursday, May 23, 2013

Stuffed Mushroom with Egg, Spinach and feta.

The other weekend I went home, and that meant my mom and I were on a hunt for some new recipes.  My mom was telling me about this recipe that she made, and it sounded absolutely delicious.  We went to the store and got all the ingredients.  This was the perfect start to the day, it was filling, fast and easy.  This was super simple to make and it get me full till lunch. 

Prep time: 10 minutes
Cook time: 15 minutes
Serving size: This recipe is for two people
Things I would do different: I would not change anything about this recipe.


  • 2 large portobello mushrooms
  • 1.5 cups of spinach
  • 1 small onion chopped
  • 2-3 tablespoons of garlic
  • 2 eggs
  • Olive oil for coating
  • Feta cheese for topping

  1. Preheat your oven to 400 degrees
  2. Lightly coat your mushrooms with olive oil and cook for 10-15 minutes (or until soft)
  3. While your mushrooms are cooking add a little olive oil to a pan and sautee your onions
  4. Once onions are cooked add your garlic and spinach and cook for 1 minute.
  5. Add your eggs, and cook till eggs are cooked through.
  6. Add your mixture to your mushroom.
  7. Top with Feta cheese
  8. Enjoy!
Final Product

Thursday, May 16, 2013

Crockpot Cheesy Chicken and Broccoli over Rice

I know it has been a while since my last post... I have been absolutely swamped at work.  Since I have been so bust I have really had no chance to make dinner, especially something that requires a lot of prep time.  I have a board on Pinterest for crockpot recipes... and let me tell you this last week I have been running through them.  This recipe was my favorite crockpot recipe I have made in a long time.  I love chicken in the crockpot because it literally falls apart, and what better way to cook chicken then sticking it in your crockpot, and letting it sit all day.  The prep for this was so fast, which is exactly what I need.   I will definitely be making this again, and it really is perfect for you if you only have a couple minutes to make something for dinner.

Serving Size: 8 cups
Prep time: less then five minutes
Cook time: 3 hours on low 6 hours on high
Things I would do different next time: I cooked this on high, I think next time I would cook it on low so the chicken falls apart easier (that's just my opinion)
Recipe adapted from: Clipping Money

  • 1 pound of chicken breasts
  • 110 oz can of reduced fat low sodium cream of chicken soup
  • 1 10 oz can of cheddar cheese soup
  • 1 14.5 oz can of reduced fat low sodium chicken broth
  • 1 tablespoon of season all salt
  • 1 cup sour cream
  • 1 16 oz bag of frozen broccoli
  • 1 cup shredded reduced fat sharp cheddar cheese
  • Brown Rice to serve over

  1. Place your chicken in the bottom of your crockpot
  2. Add your cream of chicken, cheddar soup, chicken broth and seasoning... mix well and make sure chicken is covered.
  3. When there is 30 minutes left of cooking, shred your chicken and add your sour cream and frozen broccoli.
  4. Before serving add your cheddar cheese and mix well.
  5. Serve over rice and enjoy!

Final Product

Monday, May 6, 2013

Homemade bruschetta

One of my favorite appetizers of all time is bruschetta. I am so picky with bruschetta, and was so hesitant to make it in case it didn't turn out right.  This weekend I went home and my mom and I went to a flea market.  The flea market had herb plants on sale for a dollar.  I thought what a better time to get some herbs, and start a little herb garden.  I got a fresh basil plant, and the first thing I thought was BRUSCHETTA.

That afternoon we were going over to my brothers house, and he was cooking in the grill.  While I am picky about bruschetta it is nothing compared to how picky my brother is.  He went to Italy in high school and had the real deal.  I decided to make bruschetta and take it to his house and see how it went.

I have to say I was pretty pleased with the outcome of this.  It took a lot of tasting and trying to get it perfect.  The recipe I used was not very good, and was missing a lot of key ingredients so I just added and kept tasting.  I was very pleased when my brother stated it was delicious, and he wanted to keep the leftovers.

Cook time- 30 minutes
Things I would do differently- I would definitely add salt the first time (we added salt after we ate a serving)
Serving size-  2 pieces of bread per person.  As an appetizer this would serve about 6 people.
Recipe adapted from- Simply Recipes


  • 7 plum (roma) tomatoes
  • 3 garlic cloves minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon of balsamic vinegar
  • 15-20 basil leaves (mine were relatively small so if your leaves are bigger I would start with 8-10 and if you need more add some more leaves)
  • 2 small onions chopped
  • 1 teaspoons of salt
  • 1 loaf of french bread
  • Olive oil for brushing bread

  1. Pre-heat oven to 450 degrees
  2.  Boil a pot of water.  Once boiling remove from heat and add your tomatoes.  You do this to loosen the skin to make the tomatoes easier to peel.

  1. After 2 minutes remove your tomatoes and use  a small knife to remove the skins of the tomatoes. 
  2. Cut your tomatoes into halves  and remove the seeds, stem and juice from their centers.  Chop your tomatoes into small pieces.
  3.  In a small bowl add your garlic, tablespoon of olive oil, vinegar, basil, onion, and salt mix well.
  4. Pour your mixture over cut tomatoes and mix so all tomatoes are covered.
  5. Cut your bread into slices and brush one side with olive oil
  6. Place the bread on a cookie tray (olive oil side down)
  7. Cook for about 6 minutes until bread is lightly toasted
Final Product

Sunday, May 5, 2013

Skinny Chicken and Brocoli Alfredo Fettuccine

Let's be honest who does not love Alfredo... the creamy rich texture served over pasta.  I love Alfredo especially homemade Alfredo, but I know it is not good for you AT ALL.   I did some calculations and this whole recipe on weight watchers comes out to be about 7 points per serving.  Regular Alfredo sauce JUST THE SAUCE is about 10 points.  Not only is this recipe significantly better for you the taste was absolutely delicious.  My roommate is a huge Alfredo fan, and she loved this!  She asked to make it again in the near future.

Serving size- 4 cups
Cook time- 30 minutes
Things I would do differently- I would not change anything
Recipe adapted- Celebrations.com


  • 1 pound of chicken thighs grilled and cut into bite size pieces
  • 2.5 cups of frozen broccoli (steamed and cut into bite size pieces)
  • 8 ounces of whole wheat fettuccine
  • 2 tablespoons of extra virgin olive oil
  • 4 garlic cloves of garlic- minced
  • 2 tablespoons of whole wheat flour
  • 1 cup fat-free, low sodium chicken broth
  • 1/4 cup of plain Greek yogurt
  • 1/4 teaspoon of pepper
  • 3/4 cup of grated Parmesan cheese

  1. Boil water, and cook pasta according to directions
  2. Grill your chicken for about 5-6 minutes on each side, or until cooked fully through
  3. While pasta is cooking, steam your broccoli.  (The easiest way to do this is put about 2 teaspoons of water in a microwave safe dish and microwave for about 5-6 minutes)
  4. In a medium pot, heat your oil over and add garlic and cook, for about 3 minutes.
  5. Ad you flour and whish until smooth.s. 
  6. Add your chicken broth,  yogurt, milk, and pepper.
  7. Bring to a boil, and make sure to stir constantly. Lower the heat and simmer for about 3-5minutes.
  8. Stir in your Parmesan cheese, and add your chicken, broccoli and cooked noodles.  Mix well
  9. Enjoy!
Final Product


Monday, April 29, 2013

Pork Chop Casserole

I am definitely not a pork chop lover,  I really don't like pork much at all actually.  I may cook pork about once every couple or months or so, especially if the pork chops are on a good sale.  I have really only made a few pork recipe that I would make again.  My roommate and boyfriend also are not huge fans of pork, so they don't care it is not made a lot. 

When I decided to make this recipe I was really hesitant because I thought the pork would get dried out, and be super chewy. I decided to try it anyway and I am really glad I did.  The pork chops came out tasting absolutely delcious, and they were moist and juicy.  The rice gave it a really nice texture, and it was a very complete and delicious meal ( I served this with asparagus.)  My roommate and boyfriend both agreed this recipe was a keeper, and was one of the best ways they have had pork chops (other than fried.)

Prep time- 5 minutes
Cook time- 1 hour
Serving size- This recipe served 3 people
Things I would do differently-  The only thing I may do different next time is add less water, because the mixture did get very runny, but I liked the gravy-like consistency.
Recipe Adapted from:Key Ingredients

  • 3 pork loins
  • 1/2 cup of flour
  • 3 tablespoons of oil
  • 1 3/4 cup of beef broth
  • 1 10 3/4 can of golden mushroom soup
  • 6 oz of long grain rice
  • 1 cup water (I would omit this if you don't want a runny sauce)

  1. Preheat oven to 350 degrees
  2. Add your flour to a medium size bowl, and coat your pork chops with flour
  3. In a skillet add your oil, and cook pork for 5-6 minutes on each side (until browned.)
  4. In a casserole dish place your beef broth, mushroom soup, rice and water... mix well.
  5. Place your pork chops over rice mixture and cover with aluminum foil 
  6. Bake for 45 minutes or until there is no pink in the middle of pork.
Final Product

Wednesday, April 24, 2013

Weight Watchers Chinese Food (General Tsos and Fried Rice)

I need to start off with saying this is the most exciting thing I have ever made, and the recipe I am most proud of successfully making.  I absolutely love Chinese food, and if you give me a choice for take-out I will always pick Chinese.  My all time favorite is fried rice, I don't think I have ever got Chinese without getting fried rice.  I know that Chinese is not the best for you because it is super high in sodium, and they fry a lot of their food.  I am really trying to eat better, and make substitutes wherever possible.  I looked online for weight watchers Chinese recipes and came across recipes for fried rice and general tsos chicken.  I have to say this tasted just like something I would get from a Chinese store, only so much better for you. 

The general tsos chicken is about 4 points for 1/2 cup (It may not seem like a lot but with the rice it was very filling)  The fried rice is 4 points for 1 cup of rice.

Prep and cook time: 40 minutes total
Serving: This would serve about 4 people
Things I would different next time: The only thing I would do differently is I would add some chopped onions to the rice.
Recipe adapted from:    Rice Weight Watchers    Chicken: Food.com


  • 3/4 cups of reduced-sodium chicken broth
  • 2 tablespoons of cornstarch
  • 1 tablespoon of sugar
  • 2 tablespoons of low sodium soy sauce
  • 1 tablespoon of white wine vinegar
  • 1/2 teaspoon of ground ginger
  • 2 teaspoons of canola oil
  • 2 scallions chopped
  • 3 garlic cloves minced
  • 1/2 teaspoon of crushed red pepper flakes
  • 1 pound of boneless skinless chicken breasts (cut into bite size pieces)

  • Olive oil cooking spray
  • 3 large egg whites
  • 4 scallions chopped
  • 3 cloves garlic minced
  • 10 baby carrots chopped
  • 3/4 cup of frozen peas (thawed)
  • 2 cups of instant uncooked brown rice
  •  2.5 tablespoons of low sodium soy sauce 


  1. In a bowl add your chicken broth, cornstarch, sugar, soy sauce, vinegar and ginger.  Whisk together.

  1. Heat your oil in a large skillet on medium high heat.  Add your scallions, garlic and crushed red pepper flakes. Cook for two minutes.

  1. Add your chicken and cook till your chicken is browned (about 10 minutes)
  2. Whisk your sauce one more time and add to chicken. 
  3. Cook till sauce thicken (about 2-3 minutes)

  1. Place a lid to keep chicken warm, and begin your rice.

  1. Place 2 cups of instant brown rice in a microwave safe bowl,and microwave according to directions.
  2. In a large greased skillet add your egg whites and cook for about 3-5 minutes until fully cooked and scrambled. Remove from pan and set aside.
  3. Respray your skillet and add your scallions and garlic, saute for 2 minutes.
  4. Add your carrots, and peas and saute for 5-10 minutes till carrots are tender.

  1. Add your rice to the mixture and add your soy sauce.
  2. Mix well and serve.
Final Product

Tuesday, April 23, 2013

Sausage Shepherds Pie

My roommate loves Sheppard's  pie, and I really don't make it a lot, so I thought I would try and make a new version and see how it was.  This recipe called for sausage and it gave the meal a really different taste.  This was really easy to make and I would make it again.  This was a very simple recipe, with very few ingredients.  This is a perfect dinner for nights where you are in a rush.

Prep time- 20 minutes
Cook time- 35 minutes
Serving size- This would serve 5-7 people
Things I would do different- Next time I would definitely  use fresh vegetables instead of frozen, and make my own mashed potatoes.


  • 1 pound sausage roll
  • 1 package of instant potatoes
  • 1 10 oz bag of mixed frozen veggies
  • 1 package of beef gravy
  • 1 teaspoon of Worchestire sauce
  1.  Preheat oven to 400F. 
  2. In skillet, crumble and cook sausage over medium heat until browned
  3. While sausage is cooking cook your potatoes in another pot.
  4.  In bowl, combine sausage, gravy, vegetables and Worcestershire sauce. 
  5. Place into a greased casserole dish. 
  6. Spread your mashed potatoes into even layer on top.
  7.  Bake for 35-40 minutes or until hot. 
Final Product

Monday, April 15, 2013

Oven Baked Avocado Fries

I need to start this post off right away with OH MY GOD.  This has got to be my favorite appetizer I have made yet, and it was simple too.  I know a lot of people think avocados and think eww mushy green things... I will be honest I thought that for the LONGEST time (I would not even touch guacamole.)  One of the girls I work with always brings salads in and the one day she had an avocado.  She asked if I wanted to try it and I thought why not.  Let me just tell you...I fell in love.  I was craving avocados and started to search for recipes.  I came across a recipe for oven baked avocado fries and knew I had to get cooking.  I made these for me and my roommate as an appetizer (she also never ate an avocado before.)  I will just tell you that there was not a single one left on the plate when we were done.

 If you never had avocados before go by them...NOW and make this recipe, you won't be sorry.  I am going to attach a very helpful link on how to peel avocados because that is the trickiest part.  Another little helpful hint is a avocado is perfect for eating/cooking when it is soft not hard!

How to peel and cut an avocado- Simply Recipes

Serves:It would probably serve about 4 people for an appetizer
Prep time: 30 minutes
Cook time:25 minutes
Total time: 55 minutes
What I would do different:  I would probably make some sort of dipping sauce with it.
Recipe adapted from: The Kitchen Whisperer


  • 2 ripe avocados
  • 1/4 cup  of whole wheat flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon of cumin
  • 2 egg whites
  • 1 tablespoon of water
  • 1 1/2 cups of seasoned panko breadcrumbs (panko is a must don't try and use regular breadcrumbs)
  • Olive Oil Spray
  1. Preheat oven to 450 F.
  2. Line a baking sheet with foil
  3. Cut your avocado into slices and peel (use the link above if you need help)

  1. In a medium sized bowl, place your flour, salt, pepper, garlic, 1/2 tsp paprika, cayenne and cumin and mix well
  2. In  another medium bowl add your egg whites and water, whisk well.
  3. In another medium sized bowl, add your panko crumbs and 1/4 tsp paprika, and mix.

  1. Place one slice in the flour, and make sure slice is completely coated.
  2. Then place your slice in the egg whites, make sure to coat completely.
  3. Lastly place your slice in the panko mixture and coat completely.
  4. Place your slice on the baking sheet, and continue the steps above until all slices are coated.and repeat until all the slices are coated
  5. Spray  all your slices with olive oil cooking spray.
  6. Bake for 15 minutes, and then turn each slice over, and spray again with cooking spray
  7. Continue to bake for 8-10 minutes or until  golden brown
  8. Serve with sour cream if you would like!
Final Product

Sunday, April 14, 2013

Sausage and Potato Bake

I recently got a stone from pampered chef, and it is the greatest kitchen invention ever.  It bakes everything perfect and just gives everything the best seasoning.  I have been trying to make as many things as possible in the stone (so I can really get it seasoned.)  I had some smoked sausage in the freezer, and wanted a quick and easy recipe for dinner.  I found this recipe on this awesome blog and decided to give it a try.  It was SO DELICIOUS.  Using the stone made my potatoes super crispy and just the right texture.  My house smelled awesome with the onions and peppers as well.  This would be awesome for breakfast too, I can't wait to make this again!

Prep. time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour and 5 minutes
What I would do different: I think that next time I would use red potatoes, because I like the texture of them more, and that would be about it.
Recipe adapted from: Two Peas in Their Pod


  • 1 package of smoked sausage (cut into bite size pieces)
  • 6 potatoes  cut into bite size pieces(I used baking potatoes, but you could use any type)
  • 2 large green peppers, cut into 1 inch slices
  • 1 large onion, cut into 1 inch slices
  • 2 garlic cloves minced
  • 1/4 cup of chicken broth
  • 1 tablespoon of olive oil
  • 1 tablespoon of Italian Seasoning
  • 1 teaspoon of roasted garlic seasoning'

  1. Preheat oven to 400 degrees
  2. Place your cut potatoes into a pot and cover with water, and bring to a boil.
  3. Once boiling reduce heat, and let simmer for about 10 minutes or until potatoes are tender.
  4. Mix your cut sausage, peppers, onion,  and garlic in your baking dish.

  1. Once your potatoes are tender, add your chicken broth, Olive oil and seasonings, and mix well. (the potatoes will be mushy but that's how they are supposed to be)
  2. Add your potatoes to your sausage and mix well

  1. Bake for 35-40 minutes until potatoes are crispy.
  2. Enjoy!
 Final Product

Thursday, April 11, 2013

White Chicken Chili

I will always remember the first time I had chili.  I was at my aunts neighbors house, and she was having a superbowl party.  Everyone in the house was ranting about this chili someone bought, I thought well why not try it.  I got a small bowl, topped it with sour cream and cheese, and lets just say ever since that day I love chili of all kinds.  One  of the best chilis I ever had was from my friends mom.  They were having a Christmas party at work, and her mom made a huge batch of chili.  My friend bought a bowl home for me, and it was absolutely delicious.  Ever since I had that chili, I have tried to make something similar, and it never was quite right...until this recipe.  I found this recipe on food.com, and it was just what I wanted.

Prep time- 5 minutes
Cook time- 4-5 hours on high (with thawed chicken) 6-8 hours on low


  • 1-1.5 pounds of chicken (you can use frozen or thawed up to you)
  • 1 15 oz can of white kidney beans (drained)
  • 1 15 oz can of chickpeas (drained)
  • 1 15 oz can of corn
  • 1 envelope of taco seasoning
  • 1 4.5 oz can of diced green chiles
  • 1 can of cream of chicken soup
  • 1 14.5 oz can of chicken broth

  1. In your crock pot place your chicken 
  2. Add the rest of your ingredients
  3. I placed my crockpot on high for about 4.5 hours.  If you have more time I would cook on low for about 6-8 hours.
  4. Serve with cheese and sour cream if you like.
  5. Enjoy!

Final Product

Monday, April 8, 2013

Stuffed Shell Casserole

This weekend my roommate was having some people over, and asked if I could make dinner.  I was of course happy to do so, and tried to think of something that would be fast, easy, make a decent amount and of course be delicious.  I thought of making stuffed shells, but really did not want to take the time to do it.  I then remembered hearing someone talk about stuffed shell casserole, and I knew I had to find the recipe.  This recipe was the perfect dinner for a group it made plenty, it was filling and I didn't spend the whole time in the kitchen AND it tasted like stuff shells, just a lot less work.

Prep time- 30 minutes (boiling the pasta and browning the ground beef)
Cook time- 40 minutes
Servings- There were 5 people over for dinner, everyone had seconds and there were left overs.  I would say it makes about 10-12 cups.
Things I would do different- Next time I may add ricotta cheese, instead of the Philadelphia cooking cream, and see if it makes a difference.
Recipe adapted from: Kraft Recipes


  • 1 pound of ground beef
  • 1 tablespoon of onion powder
  • 1 box of large shell pasta
  • 1 24 oz jar of basil and oregano pasta sauce (or your favorite flavor of sauce)
  • 1 10 oz tub of Italian Herb Philadelphia Cooking Sauce
  • 2 tablespoons of basil
  • 1/4 cup of grated Parmesan cheese
  • 1.5 cups of Mozzarella cheese

  1. Preheat oven to 375 degrees
  2. Cook your pasta according to directions
  3. While pasta is cooking, add your onion powder and brown your ground beef.
  4. Once meat is browned, drain fat and add your pasta sauce.  Let simmer until pasta is cooked.
  5. Once pasta is cooked, drain and return back to pot.
  6. Add your cooking cream, basil, and Parmesan cheese to your pasta and mix well.
  7. In a greased casserole dish pour about 1 cup of your meat mixture to the bottom of the dish 
  8. Top sauce with your noodles, and then place the rest of your sauce on top.
  9. Top with your mozzarella cheese.
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for another 5-10 minutes or until cheese is completely melted
  12. Enjoy!
Final Product

Sunday, April 7, 2013

Crockpot Garlic Parmesan Cheese

You ever get in one of those moods where you don't want to cook, but you don't want to spend the money to eat out.  When I get in these moods I love to use my crock pot.  This recipe was so simple, delicious and made my whole house smell so good.  There is a couple things that I would do differently, but I would definitely make this again.

Prep time- 5 minutes
Cook time- 8 hours on low 4 hours on high
Serving- This would serve about 5 people (1 cup servings)
Things I would do different- I think that next time I would cook the rice separately.  The texture was not what I was expecting, it was very good I would just like to see if it made any difference if I cooked the rice separately.
Recipe adapted from: Finding Joy in My Kitchen


  • 1.5 pounds of frozen chicken breasts
  • 1 cup of brown rice
  • 1 14.5 oz can of chicken broth
  • 5 garlic cloves (minced)
  • 4 tablespoons of white wine
  • 1 tablespoon of parsley
  • Cooking spray
  • Parmesan cheese for topping

  1. Spray your crock pot with cooking spray and place your rice on the bottom of the crock pot
  2. Pour your chicken broth on top of the rice (make sure all of the rice is covered)
  3. Place your chicken on top of rice
  4. In a separate bowl, mix together your white wine, garlic cloves and parsley and pour over chicken
  5. Place your crock pot on low for about 6-8 hours or on high for 4-5 hours
  6. Shred your chicken and sprinkle with Parmesan cheese
  7. Enjoy =)
Final Product

Saturday, April 6, 2013

Weight Watchers Taco Soup

I have been trying to watch my weight, eat better and be healthier.  I know a few close friends who are on weight watchers and really have noticed a lot of change in their weight.  I have made a few things before, this was my favorite recipe so far.  The nice thing about weight watchers is that it is about points, and you can still eat what you want but in moderation.  This soup was very filling with all the beans, and absolutely delicious.

The other thing is I added a survey to the right of my blog asking more of what people would like to see.  I would love some responses, and would really like if you guys would comment if you tried the recipe or have ANY questions. 

Prep time- 15 minutes
Cook time- 30 minutes
Total Time- 45 minutes
Serving size- The serving size is 1 cup (2 WW points) I would say this made around 6-8 cups.
Things I would do different: Nothing I really like it the way it was.


  • 1 pound ground turkey
  • 1 large onion (chopped)
  • 15 oz dark red kidney beans (drained)
  • 15 oz white kidney beans (drained)
  • 15 oz black beans (drained) 
  • 14.5 oz can of corn (do not drain)
  • 15 oz tomato sauce
  • 1.5 cups of water
  • 7 oz diced green chiles
  • 1 package of reduced sodium taco seasoning
  • 1 package of ranch  seasoning 

  1. Brown your ground beef and chopped onion (about 10-15 minutes)
  2. Add the rest of your ingredients and bring to a boil.
  3. Once boiling, reduce heat and let simmer for 30 minutes.
  4. Top with some shredded cheese and sour cream if you like.

Final Product

Thursday, April 4, 2013

Black Bean and Chicken Quesidillas

The other night I was looking for a really quick and easy recipe.  I checked my fridge and I had hardly any groceries.  I decided to make quesidillas since they are quick and really easy to make.  These were so simple and only 7 ingredients were used (it doesn't get much better then that.)  My boyfriend did not want black beans in his so he had a pepper and chicken quesidilla which he loved! 

This is the perfect recipe if you are in a hurry, or you just do not feel like spending a lot of time in the kitchen.

I decided from here on out I am going to be posting the prep time, cook time, and servings for each recipe. I think this will be helpful for those who look at how long something takes to make, before you actually buy the ingredients for the meal.

Prep time: 20 minutes (I had to cook my chicken first)
Cook time: 8 minutes for each quesidilla
Servings: This recipe was used for 3 quesidillas
Things I would do different: I think next time I may add some onions to the mixture


  • 6 tortilla shells
  • 1 pound of chicken breasts
  • 8 oz of mixed red and green peppers
  • 1 15 oz can of black beans (drained and rinsed)
  • 1.5 cups of shredded Mexican cheese
  • Garlic powder
  • Onion powder

  1. Turn your quesidilla maker on.
  2. Cut your chicken into bite size pieces, and place in a large pan.
  3. Add your peppers to the chicken, and sprinkle with garlic powder and onion powder.
  4. Cook on medium high heat for 15-20 minutes (or until chicken is no longer pink)
  5. Once chicken is cooked, reduce heat to low and add your black beans.
  6. Let cook for 5 more minutes and turn off burner.
  7. Split your mixture into 3 even parts.
  8. Place your Place one quesidilla on the quesidilla make and place 1/3 of your filling on top of tortilla.
  9. Sprinkle with cheese, and place other tortilla on top.
  10. Close quesidilla maker and let cook for 8-10 minutes (until top is golden brown) **if you are not using a quesidilla maker I would cook each side in a well greased pan for about 5 minutes on each side**
  11. Serve with salsa and sour cream
Final Product



Tuesday, April 2, 2013

Buffalo Chicken Tenders

It continues to amaze me just how many variety of buffalo chicken things there are out there (especially pinterest.)  I know I have made tons of buffalo chicken inspired dishes, I just cannot help it I love the spiciness with the chicken...and of course topped with ranch.  I found this idea on allrecipes.com, and made it my own.  These were pretty simple to make, they did take a little bit of time with all the dipping, but they are definitely worth it.


  • 1.5 pounds of boneless, skinless chicken breasts (pounded and cut into strips)
  • 1-2 cups of hot sauce (make sure its enough to cover all of your chicken)
  • 1 cup flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon cayenne pepper
  • 1 cup bread crumbs
  • 2 eggs
  • 1 tablespoon of water

  1. Place your chicken in a large bowl, add your hot sauce and let marinate for at least 2 hours.

  1. Preheat oven to 400 degrees.
  2. In a bowl, mix together flour, 1/2  of your garlic powder and 1/2 of your cayenne pepper
  3. In another bowl, mix your bread crumbs with the rest of your garlic powder and cayenne pepper.
  4. In a small mix beat your eggs and add  your water
  5. Place one strip of chicken at a time into your seasoned flour.
  6. Then dip your chicken in  theegg mixture.
  7. Then dip your chicken into the bread crumb mixture.
  8. Place on a well greased bakind dish
  9. Bake for about 8-10 minutes, then flip over and bake 8-10 minutes longer (cut a strip to make sure they are fully cooked inside)
  10. Serve with some hot sauce and ranch
Final Product

Monday, March 25, 2013

Stuffed Pepper Casserole

My family is huge on stuffed peppers, and it was always such a treat to have stuffed peppers for dinner.  I never realized why we never had stuffed peppers a lot, but when I started to  cook I realized why... because they are a huge pain to make.  A month ago my mom and I had one of our freezer cooking sessions, and we made stuffed pepper soup.  It was so delicious and tasted just like a stuffed pepper (but without all the hard work.)  I got to thinking... there had to be a recipe out there for stuffed pepper casserole.  I searched Pinterest and sure enough I found a recipe from A Kitchen Addiction.  I adapted the recipe just a little, and I made it last night for dinner, and everyone agreed it was definitely a keeper.  It tasted exactly like a stuffed pepper, but with half the work and half the mess!


  • 1 pound ground beef
  • 2 medium green peppers (chopped)
  • 2 tsp onion powder
  • 3 garlic cloves (minced)
  • 2 teaspoons of sugar (I like my sauce on the sweeter side, you don't have to add sugar though)
  • 2 cups of brown rice (cooked)
  • 1 24 oz jar of spaghetti sauce (I used Francisco Rinaldi Garlic and Basil flavoring)
  • 1.5 cups of mozzarella cheese 


  1. Preheat your oven to 350 degrees.
  2. Cook your ground beef in a large pan until browned, drain your meat
  3. Place your ground beef back in pan and add your green peppers, onion powder, and garlic.
  4. Cook on medium-low heat until your peppers are tender.

  1. In an 8x8 casserole dish, stir together your rice, spaghetti sauce, and 3/4 cup of cheese.
  2. Add your beef mixture  to the sauce and stir until everything is well combined.
  3. Top with remaining cheese and bake for 20-25 minutes or until cheese begins to brown.

  1. Let sit for 5-10 minutes before serving.
  2. Enjoy!
Final Product

Sunday, March 24, 2013

Herb Crusted Chicken in a Basil Cream Sauce

I need to just start this off with saying NEW FAVORITE CHICKEN RECIPE.  This chicken was so delicious, there were 4 people for dinner and everyone said it was a dish you would get at olive garden, or a similar restaurant.  I loved the sauce because while it was creamy it was to thick or heavy where you felt really full.  I will be making this again without a doubt.  This was for 4 people like I said, you will have extra sauce but we served it over rice!  Got this recipe from this amazing blog Hope and John.


  • 4 chicken breasts (pounded to the same thickness)
  • 1/2 cup of milk
  • 1 cup of Italian bread crumbs
  • 4 teaspoons of roasted garlic and pepper seasoning
  • 2 teaspoons of dried chives
  • 6 tablespoons of butter 

  • 6 garlic cloves (minced)
  •  1 cup of chicken broth
  • 1/2  of 14.5 oz can of diced tomatoes with Italian seasoning 
  • 2 cups of heavy whipping cream
  • 1 cup of grated Parmesan cheese
  • 3.5 tablespoons of dried basil
  • Rice or pasta to serve your chicken over

  1.  Place your bread crumbs, garlic seasoning and chives in a small bowl and mix together.
  2. Place  your milk in a separate  bowl.
  3. In a large skillet, heat butter over medium heat, continue to cook till melted.
  4. First dip your chicken in the milk, then dip in the bread crumb mixture (make sure chicken is completely coated.)
  5. Cook chicken in butter, about 5 minutes on each side.  Once 10 minutes is up cut the chicken to make sure chicken is cooked completely through.
  6. In the same skillet, add  your garlic and cook for 1 minute. 
  7. Add  your chicken broth and bring to a boil, make sure to get the browned pieces off the bottom of the skillet.
  8. Stir in your heavy whipping cream and tomatoes, and bring to a boil and stir for 1 minute.
  9. Reduce  the heat to low and add  your  cheese and basil, stir the sauce and cook unti thickened. (about 3-5 minutes)
  10. Serve by placing your rice or pasta on the plate.  Place your chicken on top of rice and pour your  sauce over the chicken 
 Final Product