Recipes
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**Baked Ziti** {8.23.2023}
Hey friends!! Today, I’m sharing an easy and delicious recipe. This classic baked ziti is noodles, lots of cheese, and a hearty meat sauce combination. A family favorite recipe that’s perfect for feeding a crowd! This baked ziti is loved by both kids and adults. It’s pasta, sauce, and cheese, how can anyone not love it? It’s so easy to make and it makes great leftovers! I used this hands-free electric can opener to help open the cans, and it’s been great! Kitchen Mama Portable Can Opener I browned and drained the ground beef and added all the tomatoes, sauce and spices to a large pan. Allow to simmer. I also…
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**Low Carb Chicken Mushroom Soup** {2.15.2023}
Hey guys! How are you today on this day after Valentine’s day? I made this low carb Chicken Mushroom soup a few weeks back, and it was delicious! So flavorful! Even Joey commented how delicious it was. It is packed with mushrooms, and I ended up only using two types, but I really didn’t mind them. I started by seasoning the cut up chicken with salt and pepper. Saute the chicken in a large Dutch oven over medium-high heat in some olive oil, then remove it from the pan with a slotted spoon. -Add mushrooms to the pot, stir, and sauté for 6 minutes. (If you want to reserve a…
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**Christmas Treats** {12.21.2022}
Today I’m sharing a couple of recipes that I love to make at Christmastime. The first one I’m sharing is for these Red Velvet Gooey Butter Cake Bars These are always a hit and a favorite! Addison helped me with melting the butter and stirring it all together. Once you have the cake mix, egg and butter mixed together, you can press it into the bottom of a greased 9×13 dish. This becomes the cookie crust. Then, you will pour the cream cheese mixture over the crust. Once it’s baked, make sure you have it set to cool completely before cutting. Red Velvet Gooey Butter Cake Bars Ingredients: 1 box…
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**Let’s Look At…. How I Keep Healthy** {7.13.2022}
Hey, Hey Wednesday!! How’s everyone today? I am sitting in a school meeting all day today. I can’t believe the end of summer is quickly approaching. I am excited because I’m linking up with Shay from MixandMatchMama and Erika from ALittleBitofEverything and talking about how I stay healthy. This topic is quite humorous because I’m not the epitome of health. However, I am conscious of what I eat. I did start reading/following the Noom Program in February and lost 20 pounds. Since the summer, I have gotten off track a little bit. I am excited to jump back on once I get back on school time. I saw these memes, and they were…
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**Southwest Chicken Rice Bowls** {5.4.2022}
Grilling season is here, and I made this delicious recipe the other day and foresee many more nights of making it this Summer! It was So GOOD!! Believe me, if you start making it, you will want it often! You will crave it! Trust Me! Happy Wednesday and Happy Grilling! Step 1 – Grill your chicken breasts and some corn (you can use frozen corn… but grilled is always the way to go in my opinion), slice the corn off the cob and slice/dice up the chicken. Step 2 – While the chicken is cooking, cook 1 1/2 cups Basmati rice. Follow the package directions. Remove it from the heat…
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**Healthy Chicken Piccata** {3.2.2022}
If you’re in a crunch, and need something fast and easy, this is a great go-to recipe. I cooked it for the first time Monday night, and it was very tasty and satisfying. I adapted it from this recipe. INGREDIENTS: 1 lemon 1 pound boneless skinless chicken breasts ¼ cup all-purpose flour (I used whole wheat flour) ½ teaspoon salt ½ teaspoon ground pepper 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided 1 large sweet onion, sliced 1 clove garlic, minced 1 cup reduced sodium chicken broth ¼ cup dry white wine (I did not use wine, I just used extra chicken broth) 4 teaspoons drained capers ¼ cup chopped parsley INSTRUCTIONS: Prepare Lemon and Chicken: Cut lemon in half. Juice half…
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**Christmas Cookies & Other Recipes** {12.22.2021}
Happy Wednesday! How’s everyone doing today? Are you all done shopping? Done wrapping? Hopefully you are and can “rest”. 😉 Today, I’m sharing some recipes that we are having at different get togethers this week and also sharing our Santa Cookie recipe. First up is my Buffalo Chicken Dip It’s easy, and it’s always a huge hit. Ingredients: 3-4 chicken breasts (cooked and shredded) 1/2 to 1 cup of Ranch Dressing 1/4 cup Frank’s Buffalo Wing Sauce 1 8 oz. package Cream Cheese (softened) 1 cup shredded cheddar cheese Instructions: Preheat oven to 350 degrees. Mix first 4 ingredients together. Add to a 9×13 casserole dish. Bake for 15 minutes. Sprinkle…
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**Potato Soup & Caramel Apple Cake** {10.20.2021}
Happy Wednesday! Today, I’m sharing two delicious recipes. They both are adapted from Paula Deen’s recipes. Hope you enjoy, ya’ll! 😉 Paula Deen’s Crockpot Potato Soup INGREDIENTS 1 (30 oz) bag frozen hash-brown potatoes 2 (14 oz) cans chicken broth 1 (10.75 oz) can cream of chicken soup 1/2 cup onion (chopped) 1/3 tsp ground black pepper 1 (8 oz) package cream cheese (softened) Garnish: minced green onion, Cheddar, shredded, and bacon DIRECTIONS Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a slow cooker. Cover the pot and turn the heat on low. Cook for 5-6 hours. Add 8 oz (1 package) of softened…
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**You don’t have Muffin on Me** {8.18.2021}
Today, I’m sharing a couple of muffin recipes. These both are great for grab and go breakfasts. I am sharing Zucchini Muffin and my Sausage Muffin recipe. Zucchini Muffins 3 eggs 2 c. sugar 1 c. vegetable oil 2 c. grated zucchini 2 c. All-Purpose Flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. vanilla flavoring (Can add pecans, but I never do) Mix all together. Bake at 350 degrees for 20-25 minutes. Makes about 15 muffins. I’ve also made this in a loaf pan, and it still had some leftover for a few muffins. If you’re making it in a loaf…
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**Creamy Chicken Parmesan Mushroom Orzo** {8.4.2021}
Happy Wednesday! How’s everyone doing? Today, I’m sharing a delicious recipe that I adapted from With Peanut Butter on Top. Ingredients: ▢2 tablespoons olive oil ▢1 pound baby bella mushrooms, (thickly sliced) ▢3 tablespoons unsalted butter ▢1/2 cup finely diced yellow onion ▢1 teaspoon minced garlic, (2 cloves) ▢2 tablespoons all-purpose flour, (or thickener of choice) ▢4 cups unsalted chicken stock, (vegetable/chicken broth or stock) ▢3/4 cup half and half ▢2 cups uncooked orzo ▢1 teaspoon Italian seasoning ▢1 teaspoon salt, (more or less, to taste) ▢1/4 teaspoon freshly ground black pepper, (more or less, to taste) ▢2 cups roughly chopped baby spinach ▢3/4 cup freshly grated parmesan cheese ▢2-3 Chicken Breasts Instructions: Rinse the mushrooms, pat dry, and slice thick. Mince the garlic. Heat a large, deep skillet over medium-high heat with olive oil. Once the oil is hot, add the mushrooms and…