Wednesday, February 27, 2013

Buffalo Chicken Grilled Cheese

As we all know buffalo chicken anything is an all time favorite.  Everyone in my house absolutely loves hot sauce, buffalo chicken dip, wings you name it.  I was craving some buffalo chicken dip last night but I did not want to eat a whole pan.  I thought why not try something new...buffalo chicken grilled cheese.  These were absolutely delicious they tasted like buffalo chicken dip and grilled cheese all in one.  My roommate said these were something that would be on the food channel because they were original and so Delicious not to mention easy!

Ingredients (for 3 sandwiches)

  • 6 slices of Italian white bread
  • butter for your bread
  • 3/4- 1 pound of chicken
  • 1/4- 1 cup of hot sauce (depends on how hot you want I used closer to 1 cup)
  • 1 tablespoon of garlic powder
  • 1.5 tablespoons of cream cheese
  • 1.5 cups of sharp cheddar cheese
  • Ranch to taste
  • Ms. Dash for seasoning.

  1. In a pan place enough water to cover the pan and place on medium high heat.
  2. Season your chicken with Ms. Dash and add to your pan.
  3. Cook your chicken for about 15-20 minutes or until cooked through...turn occasionally so one side doesn't get burnt.
  4. Remove chicken. turn of burner and shred your chicken.
  5. Once shredded add your chicken back to the pan
  6. Add your hot sauce, garlic powder and cream cheese and mix well.
  7. Remove chicken from pan and refrigerate for 30 minutes (this lets the seasonings really soak through.)
  8. Prepare your bread DO NOT PUT BURNER ON YET
  9. Place your buttered piece of bread face down in your pan, cover with your cheese.
  10. Add 1/3 of your chicken and sprinkle with cheese and place your other piece of bread butter side up. (If you are using ranch place that on before your bread or if you want it spicier add a little more hot sauce)
  11. Turn your burner on to medium high heat.
  12. Cook on each side for about 5-7 minutes or until toasted the way you like.
  13. Enjoy!
Final Product

Tuesday, February 26, 2013

Red Beans and Rice

I have to start off by saying this is probably one of the easiest recipes I have made in a while, and one that tastes amazing.  I absolutely loved kidney beans and am always looking for new recipes for them.  I love Spanish food (especially the rice) and thought why not try to make red beans and rice.  I came across a really simple recipe on Loving my Domestic Life.  If you are looking for a fast and easy meal this is definitely it... I changed this recipe a little, and I'm sure there are tons of other variations to try.  Let me know if you did anything different!


  • 1 pound of ground beef
  • 1 14.5 oz can of red kidney beans
  • 1 14.5 oz can of white kidney beans
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 tablespoons of chili powder
  • 1 teaspoon of cayenne pepper (skip this if you don't like it spicy)
  • 3 cups of rice (I had a lot of rice left over, so use as much or little rice as you want)

  1. In a pan over medium high heat, brown your ground beef, garlic and onion.
  2. While your meat is browning cook your rice (I cooked mine right in the microwave)
  3. Drain your beef and return to pan.
  4. Add your drained beans and mix well.
  5. Transfer your mixture to a large bowl and add your rice.
  6. I added about 2.5 cups of rice (use your judgement on how much rice you want with beans, I wanted more beans then rice, which is why I used less)
  7. Enjoy!
Final Product

Wednesday, February 20, 2013

Skinny Queso Dip

I love Mexican food and must say that it is probably one of my favorite types of food.  I absolutely love queso but I know its awful with all of that processed cheese.  I have been searching for recipes for a while and finally saw one that I could tweak and make my own.  It was DELICIOUS.  It is so much better for you then the jarred version.... in weight watchers its 1 point for 1/4 cup (which is a lot of queso.) I will be making this again for sure!  This was the perfect amount of spiciness as well, if you like it really hot leave the seeds in your peppers!


  • 1 jalapeno pepper diced (I removed the seeds because I didn't want mine super spicy)
  • 1habenero pepper diced (I also removed the seeds from this pepper)
  • 1 medium onion diced
  • 1 1/4 cup of non-fat milk
  • Cooking Spray
  • 1/2 cup low fat no sodium chicken broth
  • 3 tablespoons of cornstarch
  • 1 bag of reduced fat sharp cheddar cheese
  • 1 14.5 oz cans of diced tomatoes with green chilies
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin powder

  1. In a bowl mix together 1/4 of milk and your cornstarch.  Mix well until all cornstarch is dissolved...set aside.
  2. In a large pot over medium high heat, add your peppers and onion, spray with cooking spray
  3. Cook your vegetables for 6-10 minutes or until vegetables begin to soften
  4. Add the rest of your milk and chicken broth, and let simmer.
  5. Once it begins to simmer, let simmer for 3 minutes.
  6. Add you cornstarch mixture and let the mixture thicken (this takes no more then 1 minute)
  7. Once thickened turn your heat to low and add your chili powder, cumin, diced tomatoes and cheese
  8. Continue to mix until cheese is completely melted.
  9. Enjoy
Final Product

Monday, February 18, 2013

Crockpot Chicken Pot Pie Stew

I am sure you can all tell I love chicken pot pie, in all variations (cupcakes, soup, casserole and now of course stew.)  I really was in the mood for chicken pot pie over the weekend, but I did not want to take the time to make it.  I remembered seeing something on pinterest (Original Recipe) about doing a chicken pot pie stew in the crock pot.  I found the recipe, tweaked it a little and I have to say this is probably my favorite version of chicken pot pie.  The crock pot made the potatoes the perfect texture it was absolutely delicious.  My boyfriend said it was one of his favorite meals I made so far!


  • 2 large frozen chicken breasts
  • 8 oz bag of baby carrots
  • 2 cans of healthy request cream of chicken soup
  • 8-10 medium red potatoes(cut into fours)
  • 5 celery hearts chopped
  • 4 tablespoons of granulated chicken bouillon (about 5 cubes)
  • 2 tablespoons of garlic powder
  • 1 tablespoon of celery salt
  • 1.5 teaspoons of pepper
  • 1 bag of frozen mixed veggies

  1. Place your frozen chicken breasts on the bottom of your slow cooker.
  2. Add all of your ingredients except the frozen vegetables.
  3. Place on high for about 5 hours (or low for 10)
  4. After 5 hours shred your chicken, and add your frozen veggies.
  5. Let cook for another hour.
  6. Serve with biscuits
Final Product

Friday, February 8, 2013

Spinach and Quinoua Bake

I have been doing really well with my eating healthy kick, and I have really liked everything that I have made so far.  I have been trying to make something that I can take to work for a snack every Sunday.  This week I had some quinoa that I wanted to use and found a recipe for a quinoa and spinach bake.  This was absolutely delicious and really filling.  I will be making this again in the future it made a great and filling snack.


  • Cooking spray
  • Panko crumbs for topping
  • 1 bag of spinach leaves
  • 2 teaspoons of olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 tablespoon of thyme
  • 1 cup of uncooked quinoa (2 cups cooked)
  • 1 cup non-fat cottage cheese
  • 2 eggs beaten
  • Salt and pepper to taste

  1. Preheat oven to 350 degrees
  2. Fill a large bowl with ice water.
  3. Boil a pot of water, once boiling add your bag of spinach and let sit for 10 seconds (or until spinach turns a bright green)

  1. Once bright green remove from water and let sit in ice water.

  1. In another pot boil your water and cook your Quinoa according to directions
  2. Heat your olive oil in pan and add your onion, garlic and thyme...saute until for about 8 minutes or until onions are tender.
  3. Once onion and garlic are cooked remove from heat and add to a medium sized mixing bowl.
  4. Your spinach should be cooled by now. Remove spinach from ice water and drain all excess water from the leaves. 
  5. Once spinach is drained chop your spinach and add to your mixing bowl
  6. Add your quinoa, cottage cheese, pepper, and eggs to the mixing bowl, and stir until combined.

Pour the mixture into a well greased baking dish,top with some bread crumbs and place in the oven .

  1. Bake for 60 to 70 minutes or until edges are slightly browned.
  2. Let sit for 10 minutes and serve!

Final Product

Wednesday, February 6, 2013

Super Easy Chicken and Rice Skillet

This is very similar to the recipe that I posted yesterday, except its even easier!  This recipe also has rice and fewer ingredients.   I have to say for a recipe that was so fast and easy to make it was absolutely delicious.  This will be another go to recipe for me when I am in a hurry.


  • 1 bag of Lipton rice sides (I used chicken flavor)
  • Ms. Dash season
  • 1 pound of chicken
  • 1 bag of frozen broccoli
  • Garlic powder

  1. Cook your rice according to directions.
  2. While rice is cooking cut your chicken into dice size pieces, and coat with Mrs. Dash seasoning.
  3. Once seasoned well add to a pan with olive oil and cook chicken (about 15 minutes)
  4. Once chicken is cooked add your broccoli.
  5. Cover and cook for 5 minutes
  6. Add your rice to the mixture, reduce heat and cover for 5 minutes
  7. Serve!
Final Product