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.

Wednesday, January 27, 2016

Hot Italian Subs

These are so easy to put together and taste amazing. The hardest part of this recipe is only eating one!

Hot Italian Subs

6 hoagie rolls
1lb Salami
1lb Pepperoni
1lb Smoked Ham
24 slices Mozzarella
½ stick of butter
1 tsp Italian Seasoning

  1. Preheat oven to 350
  2. Mix butter and Italian Seasoning.
  3. Spread butter mixture on inside of the hoagie.
  4. Layer 2 slices mozzarella, 2 slices salami, 2 slices pepperoni, and 2 slices ham. Followed with 2 more slices of mozzarella. (I made a couple with a little more meat for my husband.)
  5. Place assembled sandwiches tightly into a large baking dish.
  6. Bake for 10 minutes.

Monday, January 25, 2016

Quick Fix Chicken Noodle Soup

This is my go to when we are under the weather or not feeling at our best. I swear there is something that no matter what we always feel better after eating this! It is just so easy to throw together and goes perfectly with a grilled cheese sandwich. I ended up adding more broth later but it was still a very hearty soup. I used a rotisserie chicken but if you have more time you can cook chicken breasts. Either way it is so good!

Chicken Noodle Soup


2 Tbsp olive oil
1 qt carrots, sliced (I used some that we had canned)
2 stalks of celery, sliced
1 large sweet onion, peeled and diced
2 garlic cloves, minced
64 oz low-sodium chicken broth (I added about 16 more oz after cooking)
2 bay leaves
½ tsp dried thyme
½ tsp dried oregano
1 tsp ground pepper
1 bag wide egg noodles
1 rotisserie chicken, shredded (or 2 cups of chicken)

  1. In a large pot, add oil and heat over a medium-high heat.
  2. Add the carrots, celery, onion, and sauté for almost 7 minutes or until they soften.
  3. Add the garlic and sauté for another 2 minutes.
  4. Add in the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow the mixture to boil gently for about 5 minutes or until the vegetables are fork tender. 
  5. Add noodles and continue to boil for 10 minutes.
  6. Add in the chicken and boil for another 1 to 2 minutes, just until the chicken is warm. Salt and pepper to taste.
  7. Serve with a grilled cheese and enjoy!

Thursday, January 21, 2016

Chicken Tortilla Soup

This easy soup is a great throw together meal and perfect for when the weather turns cold (if it turns cold). This is a soup that gets better the next day and days after. It is really easy for those on the go families that just do not have time to cook. It would even be good to throw in some cut up venison as well!

Chicken Tortilla Soup

2 cans of Chicken Broth
1 can Cream of Chicken soup
2 can diced chili’s (I used Rotel)
1 16 oz jar of salsa
1lb of shredded Mexican Cheese
1 can black bean, rinsed
1 can corn, drained
2 cans of chicken
1 tsp cumin
2 tsp chili powder
*Extras for garnish
Sour cream
Extra cheese
Tortilla chips


  1. Throw all ingredients into a large pot stirring constantly until cheese is melted and then serve with chips and cheese on top.

Tuesday, January 19, 2016

Sriracha Chicken over Rice

I will tell you first that I am not a big spicy person so this is definitely cut down a bit on the Sriracha. My husband will tell you that you cannot use anything other than Sriracha (they do not taste as good in his opinion). I really enjoyed it not to mention that it’s a Crockpot meal and that you can make it ahead of time, freeze it and throw it in the crockpot when you are ready to use it! Perfect for the working mom/family.

Sriracha Chicken over Rice

1 -1 ½ pounds of boneless chicken breast
¼ c Sriracha Sauce
¼ c honey
1 Tbsp soy sauce
1 Tbsp lime juice
*For the drizzle
¼ c mayo
¼ c greek yogurt
¼ c sweet chili sauce
2 Tbsp honey
2 Tbsp hot sauce

  1. Cut the chicken into large bite sized chunks
  2. Place in crockpot
  3. In a bowl mix together Sriracha, honey, soy sauce, and lime juice.
  4. Pour Sriracha mixture over chicken and cook on high for 2-4 hours or 5-7 on low. (until chicken is cooked all the way through)
  5. Whisk together drizzle ingredients
  6. Serve chicken with rice or noodles and drizzle sauce on top.

Friday, January 15, 2016

Gingerbread Cheesecake Dip

The perfect dip for any winter get together or really. I mean come on who doesn’t love cheesecake and in dip form. I could eat it with a spoon.
**The recipe calls for molasses but no one really has it in their pantry and there is not that many recipes that call for it to have it. To replace the molasses you can mix ¼ c brown sugar with ¼ water.

Gingerbread Cheesecake Dip

8 oz cream cheese, softened
¼ c brown sugar
¼ c powdered sugar, sifted
3 Tbsp molasses
1 tsp ground ginger
1 tsp ground cinnamon
Dash of nutmeg
4 oz. Cool Whip
Graham crackers for serving

  1. Beat the cream cheese until smooth (no more than a minute)
  2. Add sugars and molasses and beat on a medium speed until smooth (about 1 minute)
  3. Add the ginger, cinnamon, and nutmeg and ix until combined
  4. Add the cool Whip and beat until combined (30 seconds)
  5. Transfer dip to a serving bowl and chill until ready to serve. (This will keep for up to 1 week)