Wednesday, August 31, 2016

Stuffed Shells

These are one of my favorites and sooo good! This is the dinner you are full and keep eating. Seriously I have no will power when it comes to this dish. You have been warned. Proceed to your kitchen with caution. 

Stuffed Shells

16 oz Alfredo sauce
2c cooked chicken, shredded
2c cooked broccoli
1c shredded cheddar cheese
1/4 c shredded Parmesan
21 Jumbo pasta shells
1 1/2 c spaghetti sauce


1. Pre-heat oven to 350.
2. In a large bowl, mix alfredo, chicken, broccoli, and cheese. Spoon mixture into pasta shells. (Shells do not have to be cooked however it is easier if they are al dente.)
3. Grease 13x9 baking dish with butter or cooking spray. Evenly spread spaghetti sauce on the bottom. Arrange shells in baking dish.
4. Cover with foil and bake for 35 minutes.

Wednesday, August 24, 2016


I am so glad my husband puts up with this should have been Italian girl. By the way I cook and eat you would think I was Italian. But nope! This is one I love since we both can make one to what we want. (Of course we don't like the same things in them!)
If you do not have time or want to make your own dough, substitute a pizza dough in! For the filling I listed what we put in but you can put whatever you want!


1 tsp active dry yeast
1 Tbsp sugar
3/4 c warm water
1 tsp salt
1/2 Tbsp olive oil
3c all-purpose flour

6 slices of mozzarella cheese
Hot peppers (his)
2 Tbsp Olive Oil
1 tsp Italian seasoning blend

1. Combine warm water, yeast, and sugar, and stir util dissolved. Let that sit for about 5 minutes or until it becomes frothy on top.
2. After about 5 minutes, stir in olive oil and salt. 
3. Pour the yeast mixture into a large bowl and ad one cup of flour stir until smooth. Continue to add flour, a 1/2 c at a time. (I used a mixer)
4. Knead over a floured surface for about 5 minutes, adding flour as you go. Knead in flour until the dough is soft and no longer sticky.
5. Form the dough into a ball and place it back in a bowl, loosely cover it with plastic, and let it rise for 1 hour or until doubled in size.
6. Once dough is doubled, place it on a floured surface. Pat the dough down into a rough rectangular shape. Cut in half if you want to make two.
7. Gently stretch each out into a larger rectangle. (Do not use a rolling pin for a fluffier dough)
8. Arrange your topping over the dough. Roll the dough up so it forms a log.
9. Place on a baking sheet and brush with the olive oil. Sprinkle Italian seasoning over the top. (I sprinkled a little mozzarella cheese)
10. Allow the Stromboli an hour to rise. Pre-heat oven to 400
11. Bake for 25 minutes until golden brown. Slice and enjoy.

Wednesday, August 17, 2016

Cucumber Tomato Salad

This one is my husbands request when our garden is coming in. He absolutely LOVES it  and I love that it's so simple to throw together. I will make it and then throw it in the fridge and we snack on it as we come and go. 

Cucumber-Tomato Salad

1 large cucumber, sliced
1/2 small onion, thinly sliced
2c small tomatoes, quartered
1/4 olive oil and vinegar dressing
1/2 tsp lemon zest
1 Tbsp lemon juice
salt and pepper to taste

1. Mix everything in a container
2. Toss to coat.
3. Chill and eat

Friday, August 12, 2016

Zucchini Bread

Shocking here comes another bread recipe! (I know I probably need to stay off the bread!) Zucchini bread is soooooo good! I promise you cannot taste the zucchini. 
TIP: I am about to start processing more zucchini to freeze. I put it in the Ninja Kitchen Aid Processor and grate it. Then I put it in 2 cup servings in freezer Ziploc bags. And now you can have Zucchini bread whenever!

Zucchini Bread

3c Flour
1/2 tsp backing powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
3 eggs
2 c. sugar
1c applesauce (*see note at bottom)
2 tsp vanilla
2c. zucchini grated
1c pecan, chopped (optional)
1c semi sweet chocolate chips (optional) 

1. Pre-heat oven to 350, grease 2 9x5 loaf pans
2. Sift together the flour, baking powder, salt, spices, and baking soda.
3. In a large bowl, beat eggs until fluffy. Add in sugar and continue beating until well blending.
4. Stir in apple sauce, vanilla, zucchini, pecans, and chocolate chips.
5. Stir in sifted ingredients.
6. Pour into loaf pans.
7. Bake for 50 minutes or until a skewer comes out clean from the middle.
8. Cool on rack and enjoy.

*** You can use vegetable oil in place of applesauce. I find that the bread is more moist with the applesauce.
***You can use muffin tins instead of the loaf pan. This is our favorite so every piece is an edge piece.

Friday, June 24, 2016

Beer Bread

So again I come to you with a bread recipe.. (I know what you are thinking, "Do we really need another bread recipe?") This is so easy and fast and all you need is a Ninja Processor and dough blade and loaf pan. Oh and a beer you like. I really hope I never have to do a diet where you cannot have bread, I know I would fail!

Beer Bread

3c all purpose flour
1/4c granulated sugar
1Tbsp baking powder
1tsp salt
1 12oz can/bottle beer (or lemon/lime soda may be substituted)
1/2 stick of butter, melted

1. Preheat oven to 350 and grease a 9x5 loaf pan.
2. Add flour, sugar, baking powder, and salt to mixer and mix until combined. 
3. Add beer and continue to mix. 
4. Pour half of the melted butter into the loaf pan.
5. Add the bread mixture. (It will be more like a batter)
6. Add the remaining butter on top.
7. Bake on center rack for 50-60 minutes, until the top is brown and crispy.
8. Remove and let rest for 5 minutes.

Wednesday, June 22, 2016

Oven Baked Chicken Fajitas

I am back! I know its been forever since I last shared some tasty delicious meals with you. But with coaching softball and the end of the school year I got so busy! I hope you all will forgive me! So for my first meal back I wanted to share a great and easy prepare ahead meal!

Before that I have to brag! We have a friend that is amazing with his leather work! He made us some wonderful sleeves for our cast iron skillets! There are AMAZING!

Fajitas are wonderful and great but how many of us really have time (or will after a long day) to prepare a meal? This is something I prepare the night before and then let sit in the fridge until I am ready to cook it the next evening. You can prepare and cook in the same day but the longer you let the peppers and chicken sit in the spice mixture the better it gets! This smells heavenly as it cooks. 

As you know from other posts, I am not a fan of heat (sorry!). But if you do want some extra heat I would add in some hot peppers in to your taste or like my husband a couple splashes of Habanero Sauce (Hulk Sauce, as he calls it) and it gives just the kick!

Oven Baked Chicken Fajitas

Spice Mixture:
1 Tbsp Chili Powder
1/2 Tbsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cumin
1/4 tsp Cayenne Pepper (you can add more for more heat)
1 tsp Sugar
1/2 tsp salt
1/2 Tbsp Corn Starch

2 small onions, chopped
3 Bell Peppers, sliced no wider than 1/2 inch
2 lb. chicken breast, sliced no wider than 1/2 inch
2 Tbsp olive oil
Whole Wheat Tortillas

1. Preheat oven to 400.
2. Mix all the spice ingredients in a bowl and set aside.
3. In a 9x13 baking dish add the onions, bell peppers, and chicken breast. (You can add a hotter pepper)
4. Mix in the spices and turn to evenly coat.
5. Add the olive oil and mix.
*At this point you can go ahead and cook or if you are preparing a head place in the fridge*
6. Place in oven for 30 minutes, after 15 minutes stir and place back for the remaining 15 minutes.
7. Enjoy!

Tuesday, April 12, 2016

Red Lobster's Cheddar Bay Biscuits

Wow... It really has been a long time since my last post. But with softball going on there aren't many new recipes. During our busy schedule we stick to the homemade pizza and crock pot meals. This recipe is an easy throw together that adds something extra special to any meal. 
One of the best parts about Red Lobster is the Cheddar Bay Biscuits. I love them and its a fight between me and my husband over the last one! This is such an easy recipe, especially with the Ninja Blender with a dough hook and switching to the blade when you add the cheese (optional but really gets cheese into every part!). 

Red Lobster Cheddar Bay Biscuits

2 c Flour (all purpose)
1 Tbsp sugar
1 Tbsp baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1 c buttermilk
1/2 c butter, melted
1 1/2 c shredded cheddar cheese (more doesn't hurt)

**Topping (to be brushed on after baking)
3 Tbsp butter, melted
1/2 Tbsp parsley
1/2 tsp garlic powder

1. Preheat oven to 450 and spray a baking sheet
2. In the mixer, combine flour, sugar, baking powder, garlic powder, and cayenne.
3. In a bowl, whisk together the milk and butter. Pour in mixture.
4. Add in cheese. 
5. Using an ice cream scoop, scoop batter onto baking sheet. 
6. Bake for 10-12 minutes. While baking prepare the topping by mixing the three ingredients together.
7. When the biscuits are golden brown remove from the oven. Brush the topping on each biscuit.

Sunday, March 6, 2016

Healthy Cheese "Bread" Sticks

Growing up I was not one for veggies unless you poured a load of cheese over them. (But my theory has always been cheese makes everything better and there is never too much cheese!)
So you can only imagine how hard it is to be healthy. I do eat veggies and love them. But I also love bread, butter, and cheese. But I have found cauliflower is just as good as rice and even flour. This recipe is wonderful and easy. I swear unless you tell someone there is cauliflower in it you cannot even tell. (Great idea for parents who try to sneak healthy stuff to their kids.) 
Again, I highly suggests using a Ninja Kitchen System Processor. Be careful processing the cauliflower, if you process two long it will start to get mushy. 
This goes well with Roasted Garlic Tomato Sauce.

Cheesy Cauliflower Bread Sticks

1 large Cauliflower
4 large eggs
4 c mozzarella cheese, divided in half (I get a little heavy handed here)
3 tsp oregano
4 cloves garlic (minced)
salt and pepper to taste

1. Preheat oven to 425 and prepare you cookie sheet with Pam. (you might need two depending on their size)
2. In your Ninja Processor, pulse 2-3 times the cauliflower until it looks similar to rice. (I cut mine into quarters)
3. In a microwave container with a lid, microwave the cauliflower rice for 10 minutes. (You might have to put the lid back one a couple times. 
4. Place the cauliflower in a large bowl and add eggs, 2 c cheese, oregano, garlic, salt and pepper.
5. Mix well.
6. Pour mixture into pan. 
7. Bake in oven for about 25 minutes or until golden. 
8. Take out the oven, sprinkle the remaining cheese on top.
9. Bake for about 5 more minutes until cheese has melted. 

Wednesday, February 24, 2016

Easy Homemade Pizza Dough

Every family has these issues of schedules and having enough time to cook. We are no different (especially with softball starting soon!). This is a great way to have pizza that is not frozen. There is so much flavor in the dough and anyone can make this (even easier if you have the Ninja Kitchen System)! We did not have any left. This would be great to make ahead of time and freeze for when you need it. I used my pizza sauce we made this summer but any sauce would work. This is also great for families where everyone has a different pizza topping they like! I also highly suggest using a pizza stone.

Pizza Dough

3/4 c warm water
1 tsp dry yeast
2 c all purpose flour (extra for kneading)
1 tsp sugar
1 tsp salt
1 Tbsp Italian Seasoning
1 1/2 Tbsp olive oil (extra for basting before baking)

1. Preheat the oven to 500.
2. Mix the water and yeast. let it sit until it starts to foam.
3. Add flour, sugar, salt, and olive oil. Combine.  (I had to add extra to mine, the dough was too sticky)
4. Prepare surface with flour. Knead dough for about 3-5 minutes.
5. Place dough back to bowl and cover with a towel. (placing the dough in a warm place will help it) Let it sit for 5 minutes.
6. Stretch out your dough (you can divide). I left mine at about a quarter inch thick. 
7. Lightly oil your pizza stone.
8. Put your sauce and toppings on the pizza.
9. If you have crust, take a little olive oil and spread on exposed crust.
10. Put pizza in the oven and bake for 10 minutes or until the crust is golden and your cheese is melted!

*update: I was preparing this and had rolled out the dough and put the sauce down and then got caught up doing something else and it actually made my dough even fluffier and was a thicker crust!!

Friday, February 12, 2016

French Toast Bake

Brunch has become a wonderful way to get together with friends. But honestly no one wants to wake up early to prepare and cook. I am (as you saw from some of my Thanksgiving recipes) all for prepare ahead meals! Actually with softball season coming around, I will make a good amount of freeze ahead meals for the Crockpot! This recipe is a hit with all of our friends! I  don't know many people who do not like French Toast. 

French Toast Bake

  • 1 loaf Crusty French Bread (you might need two depending on the size)
  • 8 Large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 pinch Nutmeg
  • 1 stick Cold Butter, Cut Into Pieces

1. Spray Pam into a 9x13 baking dish. 
2. Rip bread into chunks and distribute into the dish.
3. In a bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. 
4. Cover and store in the fridge overnight.
5. mix flour, brown sugar, cinnamon, nutmeg and salt. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Cover and store in fridge.
       **The next day:
6. Preheat oven to 350 F. 
7. Sprinkle crumb mixture over the top of the french toast. 
8. Bake 1 hour or more for a firmer, less liquid texture.

Wednesday, February 3, 2016

Balsamic Vinegar Chicken and Mushrooms

With the New Year, I am trying to cook a little healthier than I use to. This is a very easy and healthy recipe, full of flavors! The cherry on top, it is a one pan meal! The next time I cook this, we will serve it over a bed of rice.

Balsamic Vinegar Chicken and Mushrooms

Olive oil
2 packages of mushrooms, washed and sliced
2 qts green beans, drained
4 chicken breasts, sliced.
¼ c Italian Dressing
2 Tbsp honey
3 Tbsp Balsamic Vinegar
4 Roma tomatoes, diced

  1. Heat olive oil in pan.
  2. Add mushrooms and sauté for 5 minutes and then add in the green beans. Cook well and place to the side.
  3. Add extra oil if needed and cook chicken. Salt and pepper as needed. Add to the mushrooms and green beans.
  4. In same pan, pour in Italian dressing and add the honey and balsamic vinegar. Cook until thickens a little and then add the mushroom, green beans, and chicken back.
  5. Mix back up and cook until warm. Add in the tomatoes and cook for about 3 more minutes.
  6. Serve warm. (I would serve over rice the next time I cook this.)

Monday, February 1, 2016

Fish Tacos

I had my mind made up that fish tacos were supposed to be gross. Before my husband, I definitely was a closed minded eater. This recipe came from Kraft when they still made the packs that were amazing but for some reason the stopped. So with the last pack I had, I looked at the back to try and salvage this recipe as best I could.  It is not as good as when you could still buy the Kraft packs but it works and still has a great taste. I don’t make my own pineapple salsa (yet!), but from looking at recipes, they seem pretty easy if you want to. We get our tilapia from Costco (they are already individually wrapped and thaw in no time).

Fish Tacos

6 talapia fillets
½ c panko bread crumbs
½ tsp chili powder
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp ground cumin
1 c shredded Mexican cheese
1 small head of red cabbage, shredded
1 jar of pineapple peach salsa
Corn tortillas

Preheat oven to 375
Combine bread crumbs, spices, and cheese in a ziplock bag.
Cut fillets in half.
Place fish in a pan with water. Place one at a time in bag with spices. Lightly pressing on each side.
Place on a baking sheet lined with aluminum foil.
Bake for 12 to 15 minutes. While baking mix the cabbage and salsa.

Place fish on tortillas and top with the salsa. Fold and serve.

Saturday, January 30, 2016

Stuffed Cauliflower Rice Peppers

This is a very healthy recipe, which has no meat in it! But it it filling and a little spicy! I am by no means a vegetarian. I love to have meat with any meal I eat. We both enjoyed it and they didn’t stand a chance in our house. This is a very filing meal and low carb.

**Tip- try to pick peppers that have flat bottoms they stay up in the pan better. You can also substitute quinoa for the cauliflower rice and black beans for the chickpeas. 

Stuffed Peppers

1 head of cauliflower rice
1 4 oz can green chilies, drained
1 can corn kernels, drained
1 can chickpeas, drained
1 can diced tomatoes, drained
½ c pepper jack cheese
¼ c crumbled feta cheese
1 Tbsp dried cilantro
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp chili powder
Salt and pepper, to taste

  1. Preheat oven to 350, spray a 9 x 13 dish with Pam.
  2. In a large bowl, combine cauliflower rice, chilies, corn, beans, tomatoes, cheeses, and spices.
  3. Cut the tops of the peppers and clean out seeds.
  4. Spoon filling into each pepper.
  5. Place in baking dish.
  6. Bake for 25-30 minutes or until the peppers are tinder.