Archive for the 'Recipes' Category

The BEST Chicken Pot Pie

Monday, October 20th, 2014

A friend of mine made this meal for me and it was so delicious! I am so thankful that she shared the recipe with me! After misplacing it a few times, I decided to post it here so that I don’t loose it again!


3 celery stalks

3 medium carrots, pealed

1 large yellow onion

4 Tbsp. butter

1/2 cup frozen peas

2 cups cooked chicken shredded or bite-sized pieces

1/4 cup flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine (optional)

1 cup heavy cream

1 tsp ground thyme

1 tsp salt


pie crust

1. preheat oven to 400

2. dice celery, carrots, onions

3. melt the butter in large pot or Dutch oven over medium heat. Add onion, carrots, celery, and peas. Saute until veggies start to turn translucent

4. Add chicken and stir to combine. Sprinkle the flour over the veggies and stir to consume. Cook for a couple minutes, stirring gently.

5. Pour in chicken broth, stirring constantly. Stir in bouillon cube and wine, if using. The flour will combine with chicken to create a delicious gravy.

6. Pour in cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt, and pepper. Remove the heat. Taste and adjust seasonings as needed.

7. Pour chicken mixture into a deep pie pan or small casserole dish.

8. Roll out a pie crust. Place on top and cut small slits in the top.

9. Bake for 30 minutes or until the crust is golden brown and filling bubbly. Cool 10 minutes before serving.

Cauliflower Pizza Crust

Friday, July 6th, 2012

I was introduced to cauliflower pizza crust by my friend Gracen. She made me a YUMMY pizza using cauliflower for the crust. I told Peter how good it was and that you couldn’t tell you were eating cauliflower, but he was skeptical. So tonight I made pizza using cauliflower for the crust! He said it was better than he thought it would be! =) I think it turned out yummy and an added bonus is it is so healthy!

I followed the recipe from here.

Here are the basic steps in pictures:

“Rice” the cauliflower (I used my food processor)

After mixing all the ingredients together, spread out on a cookie sheet.

Bake then cover with yummy toppings!

I used cheese, tomatoes, and basil

Broil for a few minutes, then ENJOY!


Swedish Meatballs

Monday, May 14th, 2012

(picture to come)

1 bag of frozen swedish meatballs

1 packet of McCormick brown gravy mix

beef broth

1 cup sour cream


I made the gravy like the packet instructed but instead of 1 cup of water I used 1 cup of beef broth.  Then I put everything in the crock pot together and cooked on high for 3-4 hours.  I added some more beef broth during the cooking if it looked like it needed more.

Second meatless meal week re-cap

Monday, January 16th, 2012

Here are our thoughts on the second set of meatless meals…

This week we really missed meat! Many of the meals from this week were good and none of them got tossed out!

Corn cakes

This meal was yummy! I will make this again!

Lentil tacos

Peter liked this meal, which was a surprise to me! I thought it was ok… too much like the real thing but not the real thing, so that left me a little disappointed that I wasn’t eating a real taco.

Vegetable Tian

This was yummy! I will make this again.

Pasta e ceci soup

This soup was good. Peter didn’t like the chick peas. I will probably make this again with less chick peas and maybe add some chicken.

Spinach roll ups 

I have made this meal before. They are great!

At the end of the 2 weeks we were strongly desiring meat. In fact we ate meat 3 times on Saturday! I will definitely add some of these meatless meals to our regular menu but we will not be going meatless for a prolonged time any time soon.

First meatless meal week re-cap

Saturday, January 7th, 2012

Here are our thoughts on the first set of meatless meals…

I haven’t really missed meat, but I think Peter has.  We have both been more hungry.  We feel like we haven’t been full so that leads to snacking.  But overall I think it was been good.

Potato Soup

This was frozen left overs from a large batch I made a little while back. It was good! It was Peter’s favorite meal from the week.

Mushroom and broccoli lentils


I liked the flavor of this meal and I thought it was easy to make.  Peter thought the lentils we crunchy… not sure if that is my fault or just the way lentils are. Do I need to cook them longer?

Stuffed zucchini

I LOVED this! Peter liked it too but it wasn’t his favorite.  It was very easy to make and VERY healthy! I will be making this again.

Mediterranean quinoa

We both disliked this meal VERY much… in fact we ended up throwing it out and going out to get spinach ravioli from Vapiano (which was YUMMY!) As far as the meal: I’m not sure what it was that made it taste so bad… I think it was the lemon juice and feta but Peter thinks it was the quinoa. I would be interested to try it again with out the lemon juice.

Penne with roasted asparagus 

This was good and easy.  I think it could have used a bit more flavor.  I ran out of balsamic vinegar so it might have been more flavorful if I was able to use the full amount needed.  I will make this again!


Since we had such a bad experience with the quinoa this week, I am going to scratch the quinoa from next week’s menu and replace it with Vegetable Tian.

A fresh start to 2012

Sunday, January 1st, 2012

Peter and I are starting the new year off by eating meatless meals for 2 weeks.  (Weekends not included- as requested by my meat-loving husband!) This little experiment is to determine if eating more plant based meals and less meat based meals will help us to feel better: less bloated and sluggish, and more energized and satisfied. We are in no way becoming vegetatians but this little trial period might be what we need to get us eating healthier and encourage us to base our meals around veggies and not meat.

Here is my menu plan:

Week one

Monday: Potato soup (minus the bacon)

Tuesday: Mushroom and broccoli lentils

Wednesday: Stuffed zucchini

Thursday: Mediterranean quinoa

Friday: Penne with roasted asparagus 


Week two

Monday: Corn cakes

Tuesday: Lentil tacos

Wednesday: Quinoa with black beans and corn

Thursday: Pasta e ceci soup

Friday: Spinach roll ups 


I will give an update and a review of the recipes at the end of the 2 weeks.

Candy Cane Kiss Cookies

Tuesday, December 20th, 2011


That sums up how great these cookies are!!



White chocolate pumpkin spice cookies… saga

Saturday, November 5th, 2011

When my mom was visit last week we whipped up 2 batches of these YUMMY goodies!

We had a blast making them, but the end product, while it was SUPER YUMMY, wasn’t pretty!  The chips were sinking to the bottom of the cookies and they were falling apart!  We realized that the batter was kinda runny so we added some flour.  That helped a little but they still weren’t right. BUT we realized what the problem was! Instead of canned pumpkin we used fresh pureed pumpkin (that I painstakingly took hours to prepare!) which has a higher water content causing all our issues!  So the moral of the story: used canned pumpkin for this recipe!  Below are some pictures of us making the cookies! There are no pictures of the final product because they just weren’t pretty!

Homemade Freezer Breakfast Sandwiches

Wednesday, October 5th, 2011

I found an idea for homemade breakfast sandwiches on this blog.  I have been looking for something hearty and healthy for Peter to eat in the morning before going to work.  The instructions were easy enough and the price was fabulous!  I used half a block of cheese ($2), a dozen eggs ($2.19) and 2 packs of English muffins ($3.79 with a buy one get one free sale).  The total was $7.98, that is $0.67 each sandwich!!

Chicken and Broccoli Stuffed Shells

Tuesday, April 19th, 2011

Prep: 30 minutes

Bake: 40 minutes

Makes 6 servings

From Semi-Homemade by Sandra Lee, page 75


1 box (12 oz) dried jumbo shells

1 package (10 oz) frozen chopped broccoli

1 large egg

1 container (15 oz) ricotta cheese

1 cup cooked chicken, chopped

2 cups shredded mozzarella cheese

Dried Italian seasoning



1 jar (16 oz) Alfredo pasta sauce


Preheat oven to 350.  In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente.  Drain and rinse with cold water to stop cooking.  Place broccoli and 2 tablespoons of water in a bowl.  Cover and microwave for 5 minutes. Drain and transfer to a large bowl.  In a small bowl, beat egg with a fork.  Stir egg, ricotta cheese, chicken, 1 cup of mozzarella cheese, Italian seasoning, salt, and pepper into broccoli until thoroughly combined.  Spoon 1 cup of pasta sauce into bottom of 13×9 baking dish.  Fill 21-24 pasta shells with chicken  mixture.  Arrange in baking dish.  Spoon remaining sauce over shells.  Sprinkle with remaining mozzarella cheese.  Cover loosely with foil.  Bake for 35-40 minutes.  Remove foil and bake 5-10 more minutes.