Category Archives: Recipe


Nachos are probably one of the most looked forward to and now, rarest dish in our house.
Our “recipe” for nachos isn’t really much of one as it’s just a mash of whatever we happen to like and is all about being customized but I’ll give you our version. :)


1lb ground turkey (ground beef or shredded chicken would work great too!)
1/2 packet McCormick Cheesy Taco Seasoning mix (they also have original, mild, and hot)
1 pkg Knorr (formerly Lipton) Fiesta Sides Taco Rice
1 small jar (15oz) Tostitos Salsa Con Queso Medium
1 can Rosarita No Fat Green Chile & Lime Refried Beans
2 small cans sliced black olives
Shredded cheese as you like
1 bag chips of your choice (we love mixing Tostitos Artisan Recipes Roasted Garlic and Black Bean Tortilla Chips with some Mission Tortilla chips Tortilla Triangles) :)
Sour Cream
Salsa of your choice

Cook ground turkey with 1/2 packet Taco seasoning as directed. While meat is cooking, prepare rice according to package directions. Empty can of beans into microwave safe bowl and add some shredded cheese if you like. Microwave for 1 minute, stirring 1/2 way through. Remove lid from queso jar and microwave for 1 minute. Stir, heat further if needed. Layer all ingredients according to taste.
This recipe makes plenty for 4 hungry adults usually with a little leftovers for a lunch. I doubled everything and fed 8 adults easily. :)

I hope you try this. Change it, add to it, but most of all, I hope you enjoy it!!

This is fancy schmancy restaurant food!

Tonight was great!!! Tonight’s meal was the ‘didn’t get made cuz we ordered pizza’ dinner from Friday. I know……you’re all shocked!!!! 😉 Well I decided, in part to get the big bag out of the freezer, to make it tonight. And to quote Senor SkippyJon Jones “Yip Yippee Yippito!” Aaaaannnnnndddddd…….get ready for it……I threw in a recipe of my very own as a side dish!! Talk about a bold night..
Dinner this evening consisted of':
Beef Ravioli with Lemon Dressing and Thyme Buttered Carrots
I found the ravioli recipe on (again, please try to contain your surprise). The carrots were just a whim.
But here’s the most unbelievable thing yet…………………………MY CAMERA’S WORKING AGAIN!!!!!! You actually get pictures this go round……..will wonders never cease?! 😉
So…without further ado, I present…the recipes. :)

Easy Beef Ravioli with Lemon Dressing
Prep: 10 min, Cook: 10 min. (but the prep can be done WHILE you’re cooking so really, it only takes as long as it takes the ravioli to cook!)
1 lb. beef ravioli
1/3 cup lemon juice
1/3 cup plus 3 Tbs. olive oil
1 clove garlic, crushed
1/2 tsp. sugar
1/4 tsp. seasoned pepper
1/4 lb. mushrooms, sliced (I just sliced until it looked like enough…)
14 ounces canned pimientos, drained, sliced (I omitted)1/3 cup black olives, sliced
1/3 cup small fresh oregano leaves (I omitted-well, scratch that, I didn’t see it on the list until later…)
Cook ravioli in a large pan of boiling water 8-10 minutes, or until al dente. Drain. Combine next 5 ingredients in a jar with a tight-fitting lid and shake well. (You can do this while the pasta is cooking) Combine ravioli and last 4 ingredients in a bowl and mix well. Add dressing and toss. (I mix in the pasta cooking pan. I serve everyone from the stove-less dishes!)

The Lemon dressing all mixed up

Thyme Buttered Carrots
1 1/2lb baby carrots
4 tbsp butter
Shredded Parmesan to top
Place 3/4 inch of water in bottom of sauce pan and bring to a boil. Add carrots and cover, cooking until carrots are tender. Drain water. Replace on heat and add butter and sprinkle thyme over both ingredients. Cover. Stir well to cover all carrots with butter before serving. Sprinkle parmesan over top (if desired).

Ta daaaaa!

 This dinner is one that I am quite proud of. It seemed very hoity toity restaurant menu style but was Super easy and delicious. Dominic isn’t a big fan of sour or tart flavors and thought that this was just a little too lemony/tart for a large helping or 2nds but enjoyed what he had. It was Nick’s idea to add the parmesan to the carrots and he was right on the money. It complemented beautifully.
So whadya know?! Not only did I pair foods on my own, I even came up with one of them all by my lonesome (with a great suggestion from Nick to top it off)!! Put this together with my camera coming back from the land of the dead and this was pretty much a perfect dinner! :)
This is a full endorsement to try this at your house and of course, let me know how it fares.

But I’ve been excited about these all week!!!!

Hey there!
Well, it’s late Sunday night and here come the posts for this past week… 😉
So Saturday was Egg Roll day. I was looking forward to this idea all week. While perusing recipes and magazines and such I came up with an idea to do homemade egg rolls. Put a little of this, a little of that, suited just to our tastes and Yay! a fun meal and wayyy cheaper than going out for them right?! Right! Mostly…..
I have a fryer and certainly could have fried them, traditional style, but I wanted to go the healthier route and found a few very different recipes online that told me what temp to throw them in the oven to bake them. Great idea Mo! Thanks! If only it worked out that way… Don’t get me wrong-they were delicious…if you could get through the super hardened skin without breaking a tooth. Baking was not the right course… I’ll give you the “recipe”, if you can call it that, and you can do with it what you will. …..   I just don’t suggest baking them….

1 pkg (16) Egg roll wrappers
2 small zucchini-peeled and shredded
1/2 lb carrots-shredded
10-12 whole water chestnuts-diced (or just pay more attention than I did and buy the pre-cut stuff!)
2 chicken breasts-cooked then shredded (I cooked them with soy sauce for flavor)
4 oz Bean sprouts
-upon searching I found suggestions for celery, cabbage (traditionally used), onion, fresh ginger, and green peppers.
I also used “Gourmet Garden Lemon Grass Herb Blend” found in the same section as the egg roll wrappers and various cold stored herbs. (It comes in a squeeze tube)
Dipping sauces of your choice (we used a “spring roll dipping sauce” and soy sauce)

I layered the ingredients differently in almost each roll and followed the ‘rolling’ instructions on the package of wrappers. I lighty covered my Pampered Chef Baking Stone with cooking spray (the dough can be sticky) and then sprayed the rolls lightly before putting them in a 425 degree oven for about 15 minutes. I don’t think less time would have made them any softer though. Dominic was the only one who was a big fan of these and has expressed a desire to have them again. When I said that I would try frying them next time, Nick said he would certainly try them, as will I. Evan was just not a fan of the ingredients (even though he likes all but the bean sprouts on their own-that’s an 8 year old boy for ya!).
So. There you have it. Certainly not a complete failure, but not a raving success either. I’m not going to let this get me down though. We’ll try again…eventually…and you can rest assured (because I know you were worried) that I will let you know how attempt #2 plays out.
That’s it for Egg roll night-
I do hope you try them and enjoy (but if you bake them I’m telling your dentist you were given fair warning!)

Steak & Zucchini Fettuccine

Wednesday is here. It’s gloomy outside and I’m sitting with a delicious cup of peppermint hot cocoa as I bring you Tuesdays dinner. We had Steak & Zucchini Fettuccine. Normally I’m not a fan of pasta without some kind of sauce, but this was quite yummy. This is another find.

Fettuccine with Steak and Zucchini
Prep: 10 min, Cook: 15 min.
1 lb. fettuccine or other pasta
1 Tbs. unsalted butter
2 Tbs. olive oil
3/4 lb. onions, thinly sliced (we’re not big on onions so I used a few shakes of dried minced)4 cloves garlic, crushed
3/4 lb. zucchini, cut into 1/2 inch cubes
1 tsp. basil, or 1/3 cup fresh, chopped
1 lb. round steaks or top sirloin, thinly sliced across the grain (I used just over 1lb of stir-fry beef)1/4 cup grated Parmesan cheese (I used about 1/2 cup)

Cook fettuccine in boiling salted water until al dente. Drain. Return pasta to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in basil, and salt and pepper to taste. Transfer vegetables to a platter and keep warm. Add steak slices to skillet and sauté 5 minutes, stirring frequently, or until meat is just cooked throughout. Combine vegetables, meat and pasta in a serving bowl. Serve with Parmesan.

One of the comments was that the meat was too tough and it should be tried with chicken or just by itself. The rest of the family enjoyed the steak (not often used in our house) and thought that it was quite good the way it was.
I hope that you try this and enjoy it, in whatever incarnation you choose. :)

Friday brings steaks!

2 Posts in a row! Go me! LOL!
So Friday’s dinner was a little thrown thanks to finding a rash of unknown origin on Justice. It’s resolved now and we still don’t know what it brought it on (no new foods or drink for her yesterday), but having to interrupt the schedule for a bath and stuff was just enough to kerbobble my brain. I tried Dijon Grill Machine Steaks. We bought steaks forever ago (it seems) and have had them in the freezer not quite knowing what to do with them as we don’t have a real grill. I found this recipe and felt like I hit the jackpot! I thought broccoli would be a good compliment (I’m still trying to figure out how to pair foods). But alas, I forgot about potatoes…hello?! Steak and potatoes?! Yeah…. oh well, now I’ll remember for next time. The dijon mixture is delicious. We unfortunately had very fatty steaks and it was rather difficult to find quality meat but we’ll be repeating this recipe with leaner, meatier steaks.

Grill Machine Dijon Steak
Prep: 10 min, Cook: 5 min.
4 cloves garlic, crushed
1 tsp. olive oil
2 Tbs. Dijon mustard
1 tsp. dried thyme
1 tsp. dried basil
4 rib eye steaks, cut 1 inch thick
Sauté garlic and half the oil (I used it all) 2 minutes in a saucepan over high heat. Stir in next 3 ingredients and salt and pepper to taste. Spread mixture over both sides of steaks. Preheat grill machine. Brush remaining oil over both grilling surfaces (I used cooking spray). Arrange steaks on hot grill, in batches if necessary. Close cover and cook about 5 minutes, or until meat is cooked thoroughly.

Not having grilled in quite a long time, I would imagine this recipe would work well with a regular grill but you’d probably have to at least double the recipe for all the mix that would drip/cook through the grill. If you try it, let me know!
Have a great weekend

Thursdays 2 new tries

This weeks schedule and meal plan hasn’t exactly gone as designed. 1st, Dominic found out that he was going out of town for the whole weekend for work, then it changed to 5 days, then it changed into 8 days. Some recurring insomnia interfered with wednesday’s recipe. And of course, to top it all off, there apparently isn’t a battery in this house that my camera deems worthy to power it and my cell phone camera just doesn’t cut it. I tell ya…some days! 😉 At any rate, I managed to get back on track, with the exception of my on-strike-camera, Thursday and I tried “Fettuccine with creamy chicken”. When all was said and done, it’s really Chicken Alfredo from scratch. But let me tell you, I think it was better than almost any I’ve ever had in a restaurant. I also made another new recipe on thursday, Baked Mushrooms with bacon. Again, another success! Woo hoo!!! Nick said the bacon was just a little too crunchy for his preferences but Justice definitely didn’t have that opinion. Justice, surprisingly, ate several mushrooms and she had seconds of the chicken with sauce (she won’t eat pasta). I got great results and it was wonderful!
Here are the recipes;

Fettuccine with Creamy Chicken – courtesy
Prep: 10 min, Cook: 25 min.
9 ounces fettuccine pasta (I used 16oz and had a small amount uneaten for 3 adults+leftovers)
1 lb. chicken breast fillets, cut into thin strips (I cooked 3 breasts, then sliced)
1 ounce unsalted butter
2 ounces unsalted butter, extra
1-1/4 cups cream
1-1/3 cups Parmesan cheese, coarsely grated
1 tsp. black peppercorns, cracked (I just added pepper till it looked good 😉 )1 clove garlic, crushed
2 tsp. dried basil leaves
Cook pasta in a large pot of boiling salted water 8-10 minutes, or until al dente. Drain, keep warm. Melt butter in a heavy nonstick pan over medium-high heat. Cook chicken, in batches if necessary, 3-4 minutes, stirring until tender. Transfer to paper towel to drain. Melt remaining butter in pan, add cream, stirring over heat until boiling. Stir in chicken and remaining ingredients. Cook until heated through. Serve over fettuccine.


Baked Mushrooms with Crispy Bacon – also
Prep: 5 min, Cook: 15 min.
8 large mushrooms, flat (I used 12-14 medium/large white mushrooms, stems removed)
1 Tbs. plus 1 tsp. olive oil
3 bacon slices, diced (we like bacon, I used 4 strips)2 cloves garlic, crushed
2-3/4 Tbs. butter
1 cup fresh parsley, finely chopped (I used dried)
Preheat oven to 350°F. Place mushrooms, stalk side up, on a baking tray. Heat oil in a frying pan over a high heat. Cook bacon until crispy; remove from heat. (I used microwave ready bacon) Add garlic, butter and chopped parsley, mix to combine (I let the bacon cool and crumbled in my hands into pan with mix). Spoon bacon mixture onto mushrooms. Bake in moderate oven for 7-10 minutes or until mushrooms have softened slightly. Suggestion: Serve with scrambled eggs. (good suggestion, I might try that!)

I hope you enjoy both of these as much as we did. Add these to the ‘win’ column for us, and hopefully for your family as well!

Fried Rice with peas and chicken

It’s Tuesday again. And the beginning of April at that! Where did the 1st 3 full months of this year go? It feels like it’s been zooming by, well, in hindsight at least… I hope that yours is going smoothly, however fast or slow it may feel.
As for today, it went by rather quickly for me and while I didn’t feel nearly as productive as I would’ve liked to be, I still managed a new recipe that was delicious. This evening held Fried Rice for us. The original recipe that I got from one of my fave sources,, is for Sweet pea fried rice but I added some chicken to round it out to a complete meal and it worked great. Can’t build anything up that doesn’t have a great foundation right?! 😉 So here is the recipe for you;

Sweet Pea Fried Rice
8 green onions, white and light green parts
1 clove garlic- chopped
6 cups cooked rice (2 cups dry)
 *Rule of thumb-1 cup dry rice makes 3 cups cooked
1/4 cup soy sauce
1 10 oz package frozen green peas (thawed)
4 large eggs-beaten
salt and pepper
(I added 2 small breasts cooked and diced chicken)

Step 1: Slice and Dice your green onions- use both light and dark green parts
Step 2: Cook your rice- you need about 6 cups after cooking
Step 3: Dice up 1 clove of garlic
Step 4: Heat up about 2 tbs. vegetable oil to medium heat and add garlic and green onions
 Just a Tip- I cooked mine TOO LONG! You really only need to cook them about 3 minutes. If you overcook they won’t be as tasty!
Step 5: Add 6 cups COOKED Rice to cooked garlic and green onions
Step 6: Add 1/4 cup soy sauce and stir
Step 7: Add 1 pkg. thawed sweet peas, stir.
Step 8: Beat 4 eggs
Step 9: Push rice mixture to one side
Step 10: Pour in eggs and cook
Step 11: Cook until eggs are slightly scrambled
Step 12: Mix scrambled eggs w/ rice
Step 13: Serve and ENJOY!
 (I added my chicken last so it did not have the full flavor of the rest of the rice. I recommend cooking it at the start then adding it to the rice at the same time as the soy sauce and rest of the ingredients. That’s what I’ll be doing next time)

Price of Meal: $3.00 (without chicken)
Serves: 6
Cost per serving: 50 cents

I hope that you enjoy this great chinese take out alternative. It’s easy, relatively quick and nicer on the wallet!

Slow cooker Beef Stroganoff

Happy Monday to you. I hope that you had a nice weekend (hopefully it wasn’t 80 degrees one day and snowing the next like it was here).
Well this evening we had Slow cooker Beef Stroganoff. I didn’t think this meal was going to happen tonight, 1st because it just did NOT look like enough and 2nd because I realized all too late that I started it quite early. Well, all is well that ends well. It came out great and there was enough for leftover lunch tomorrow! Guess that just goes to show how much I know huh?!  😉
Oh! And I just want to say; I absolutely remembered to take pictures of this meal, but alas, my camera decided that I should continue to look poorly organized and wouldn’t allow it. So, sorry-I’ll either attempt blackmail with new batteries and hope that works or I may just find a quiet place to bury it…
Here is the original recipe (courtesy of Mealplanningmommies) for you and when you try this one, feel free to post pics! :)

2 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp pepper
1 3/4 lb. boneless beef round steak (I used 3/4 lb and it was plenty for 6 people or mix it up and just use ground beef) (I used 1 lb. lean ground beef)
1 can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
1/2 cup sour cream
9 oz jar (can or fresh) mushrooms (we opted to not put these in our stroganoff) (I also omitted)

Step 1: combine 2 tbsp. flour, 1/2 tsp. garlic powder and 1/2 tsp. pepper in slow cooker
Step 2: Cut meat into 1 1/2 x 1 inch strips (or cubed like mine) and toss in flour mixture until well coated.
Step 3: Add mushroom soup, 1/2 cup water, and soup mix. Stir until well blended.
Step 4: Cover, cook on High 3-3/12 hours or Low 6-7 hours
Step 5: Stir in mushrooms, 1/2 cup sour cream.
Let the sour cream cook in the stroganoff about 10-15 minutes or until heated through
Step 6: Cook your noodles. I chose to eat our stroganoff over noodles, but it would be just as good over rice, bread or potatoes. (We also did noodles, but used spaghetti since we had plenty on hand)
Step 7: Don’t forget your veggie for a side! We chose to cook some carrots (I stuck with the original here and steamed whole organic baby carrots)
Step 8: Serve and enjoy! Yummy! (We here carry that motion!)

This was enough to feed 4 adults, my little one that only ate the meat, and to have some for lunch tomorrow. I hope that you try this soon and enjoy it. We’ll be having this one again.


Thursday-Broccoli spaghetti (modified)

Here we are again. It’s sunday and I’m playing catch up. :)
So Thursday evening I set out to make Broccoli Spaghetti, a recipe I found on Well, as it turns out I deviated a bit and with wonderful results. Hip hip hooray! :)
Here’s the original;

Broccoli Spaghetti
1-2 bunches of broccoli cut into small florets (I used 1 10oz bag organic frozen)
8-12 oz of pasta, choose your favorite
3-4 cloves of garlic smashed and chopped (I used 1)
1/2 to 1 cup Parmesan cheese or to taste
1/4 cup olive oil
1/4 cup butter
red pepper flakes–**added on top, so you can leave off for kids (I omitted)
I added 2 chicken breasts, cooked then cubed and topped with Mushroom Alfredo sauce
Cook pasta and broccoli in boiling water. You may need to add in at different times. Drain in colander. In the same pot, melt butter and olive oil together.  When heated add garlic and saute for a couple of minutes. Add pasta and broccoli back in and stir around to coat all of the noodles with garlic butter.  Add in Parmesan cheese and stir all around. Taste and season with salt/pepper. Serve right away and sprinkle red pepper flakes on top. Add a quick salad and fruit…it’s a meal!

Everyone loved the result. There was even enough leftovers for lunch on friday and it was delicious!
Hope you all enjoy this tasty meal, in either the original or modified forms. 😉

Baked Chicken Nuggets

Happy Thursday to you! I hope that your week is going well and your meals have been successful.

Last night I finally tried a recipe I found on that’s been on the meal plan for two weeks or so. The recipe listed prep time as 15 minutes and cook time as 15 minutes but somewhere in my brain I was just convinced it was going to take longer in prep. Maybe it was just my aversion to dealing with chicken that kept me away. Either way, yesterdays prep was a pleasant surprise. As was the final result. Several bites in, I was actually surprised to hear “you made these? I thought they were store bought.”. It was a great compliment. The fact that my increasingly picky and stubborn toddler approved as well was just the icing on the cake! So here’s the recipe. Make sure to keep ahold of this one as I’m sure you will end up making it as frequently as I have a feeling I will be!

Baked Chicken Nuggets
Prep: 15 min, Cook: 15 min.
1-1/2 lbs. boneless skinless chicken breasts or thighs (I used 5 boneless skinless breasts-1 for each of us)1 cup corn flakes cereal (I used corn flake crumbs and had to add an extra 1/4 cup to cover more meat)1 tsp. paprika (I omitted)1/2 tsp. Italian herb seasoning (omitted)1/4 tsp. onion powder (omitted)1/4 tsp. garlic powder (I used garlic salt instead)
Pre-heat oven to 400°F. Cut chicken into bite-sized cubes. Place cornflakes in a plastic bag. Crush using a rolling pin. Add remaining ingredients to the bag and shake well. Gradually add chicken pieces to the bag. Shake to coat. Place coated chicken pieces on a lightly greased cooking sheet so they are not touching. Bake until golden brown, about 13-15 minutes.

I served ours with tater tots (“Crispy Crowns” to be specific). It was a great fast casual meal. Together with some different dipping sauces we picked up on a recent grocery trip (sweet n’ sour, honey mustard, barbeque sauce, and ketchup), it was pretty tasty.
I hope you enjoy this easy, better than fried, version of a classic. We did and they’ll be repeated again soon I’m sure.