So there are are two foods in my house that are considered staples, bacon and chicken. If I let her, my daughter will easily eat 8 pieces of bacon for breakfast (she’s 3 and only 26 pounds). This recipe has both bacon and chicken in it. I just came up with this recipe by myself and I liked it so much that I wanted to post it for all of you. Enjoy everyone. This makes 3 to 4 servings and costs about $3.50 to make.
- One and a half pounds of Boneless Skinless Chicken.
- BBQ sauce (your favorite brand or homemade).
- 3 strips Bacon, cooked crispy
- 1 1/4 cup Bread Crumbs.
- Take your chicken and slice it in half length wise (so that it’s just as big, just half as thin). Cover the chicken with a layer of plastic wrap and pound it to make it as flat as you can.
- Chop bacon into tiny pieces.
- In a bowl mix bread crumbs, 3 Tablespoons of bbq sauce and bacon pieces.
- Put a thin layer of the bread crumb mixture onto each piece of chicken, then roll the chicken up tightly and wrap it in plastic wrap so it keeps it shape. Put the rolls in the refrigerator for at least 2 hours.
- Preheat oven to 350 degrees.
- Take an oven safe pan and line it with aluminum foil. Put a little bit of bbq sauce on it and then put the chicken rolls on top. Place a little bbq sauce on top of the chicken.
- Bake for about 30 minutes.
- Serve and Enjoy!
Ok, so I bet your thinking, “Brussel Sprouts, no thank you.” Most people just hate brussel sprouts, even people who say they love veggies hate them. This recipe may just change your mind. These are served cold and are the only type of brussel sprouts I’ll eat. I haven’t found another recipe with brussel sprouts in them that I like. So I encourage you to try them once. You never know, you might be surprised! This makes about 8 servings and costs under $2.50 to make.
- Two pounds of Brussel Sprouts.
- Italian Salad Dressing (your favorite kind).
- Put a large pot of water on the stove and bring it to a rapid boil.
- While water is heating up, cut the stem end off all the brussel sprouts.
- Throw brussel sprouts into rapid boiling water and cook for 7 to 10 minutes.
- Drain brussel sprouts and put in a container with Italian dressing, making sure to coat all the sprouts. Cover lid and shake.
- Put brussel sprouts in refrigerator for at least 2 hours, until they are completely cold.
- Serve cold and Enjoy!
My husband and I LOVE these. They’re very easy, cheap to make, and so delicious and flavorful. If you’re kids love potatoes and you’re sick of making french fries and mashed potatoes all the time, these are a great new addition to add to the mix. I hope you like them as much as my family does. These cost under $2.00 to make and make about 4 servings.
- One package Italian Salad Dressing Mix
- 2 Tablespoons Olive Oil
- 2 Large White potatoes (or red skin)
- Preheat oven to 450 degrees.
- Wash potatoes, then cut them up into small cubes (I like them to be about half inch in size).
- Put the package of Italian mix and the olive oil into a gallon size plastic baggy, seal the bag and shake. Once well mixed, add the potatoes and then mix until all the potatoes are covered.
- Put potatoes on an oven safe metal pan in the oven for 13-15 minutes, so the potatoes are fully cooked (can use a cookie sheet or metal pizza pan).
- Then turn the oven to broil and cook the potatoes until they’re slightly brown and a little bit crispy.
- Serve and Enjoy!
So after a long day of being at an amusement park and water park with my three year old, I came home, was super hungry, and in the mood for pasta. Thing is, I’m starting to get sick of just making spaghetti with tomato sauce. So I came up with this recipe on the fly and it turned out really yummy. Very easy, only a few ingredients, and didn’t take long to cook. Hope you enjoy! This would serve 2 or 3 people and cost about $3.00 to make.
- 8 ounce package of mushrooms, sliced
- Frozen Cheese Stuffed Ravioli, (enough for 2 or 3 people).
- Two garlic cloves, pressed.
- One small fresh basil leaf, chopped thinly.
- 2 tablespoons butter (or margarine).
- Non stick cooking spray, butter flavored.
- Salt and Pepper to taste.
- In a non-stick frying pan, spray pan with non stick cooking spray.
- Put on medium heat and add in sliced mushrooms and butter.
- After 3 to 4 minutes, add pressed garlic and fresh basil.
- In a pot, cook frozen ravioli according to directions on package.
- When ravioli is done, add to your mushrooms and add salt and pepper to taste.
- Cook for about 2 minutes so ravioli can soak up the mushroom sauce a bit.
- Serve and Enjoy!
So it’s been a few days since my last post but things have been super crazy around here. I was sick and then as soon as I got better, my daughter Kairi got ill. She’s been sick for two days now with a very high fever so most of our meals have been super simple or she’s been having Ramen soup because it’s the only thing she’s willing to eat.
A while ago I came across this recipe on a blog that I follow and fell in love with it. These cookies are very easy, only have 5 ingredients (no flour in these bad boys), and aren’t that bad for you (as far as cookies and desserts are concerned). If you don’t want to put chocolate chips in, you can use chocolate chunks, skittles, M&Ms, or nothing at all and just have plain peanut butter cookies. Hope you enjoy! This makes about 12 cookies.
- 9 ounces peanut butter.
- 1/2 cup brown sugar, packed.
- 1 large egg.
- 1 tsp baking soda.
- 1/2 cup chocolate chips.
- Mix all the ingredients in a bowl with a spoon, then cover with plastic wrap and put in the fridge for 15 to 30 minutes.
- Preheat the oven to 350 degrees.
- Take cookie dough out of the fridge and make balls (about a tablespoon for each cookie). Put them on a greased cookie sheet.
- Cook for 15 to 20 minutes. Start checking the cookies around the 13 minute mark because you don’t want to over cook them. (I like them right at the 15 minute mark with they’re super ooey and gooey, so delicious).
- Take them out of the oven and put on a cooling rack. The cookies will be super soft at first but as they cool they’ll start to harden.
- Enjoy your cookies, perhaps with a big glass of milk!
This meal is one of my go-to meals that we eat in the house pretty much once a week. It’s very easy and simple, quick to make, and everyone in the house loves it. It’s one of those recipes that’s almost not a recipe because I don’t make the teriyaki sauce myself but I figure I would share it with you anyway because maybe you’ve never thought to make it before. There are a few substitutions you can make to the recipe. You can make your own teriyaki sauce, you can use brown rice, and you can use different type of frozen veggies or even fresh ones. This meal makes about 4 to 5 servings and costs about $4.00 to make.
- Two boneless skinless chicken breasts, with fat trimmed off.
- 6 ounces bottled teriyaki sauce.
- 2 tbsp vegetable oil.
- One 16 ounce package of frozen stir-fry veggies of your choosing.
- Four to five servings of white rice.
- Take your frozen veggies out of the freezer and put them in the refrigerator.
- Cut your chicken into 1/2 inch cubes. In an airtight container, put the chicken and 4 ounces of the teriyaki sauce. Cover, shake, and put in the refrigerator to marinate for at least 30 minutes (I like to let mine sit for at least 4 hours so the flavor really gets to set into the chicken).
- Start cooking your rice, however you prefer.
- Put the 2 tablespoons of vegetable oil in a non stick frying pan and turn the heat on high. Once the oil is hot, add the marinated chicken and all the extra marinade left over in the container.
- Cook until the chicken is done and then let it simmer for another 5 minutes.
- Add your previously frozen veggies and the remaining 2 ounces of teriyaki sauce to your pan and cook until the veggies are hot and a consistency you desire.
- Put your stir-fry onto of your rice and you’re ready to eat. Enjoy!
So before you decide not to try this because you read ‘Curry’ and are thinking spicy and hot, think again. There is only a little Curry powder used which gives the soup a slightly different flavor and adds to the soup’s ‘yellow’ color. Also, I find the easiest and tastiest way to cook the chicken is by using the slow cooker to start and then I finish on the stove.
This soup is one of my family’s favorites. My daughter sometimes will down two or three bowls worth and she’s only three years old. The best thing about this soup is you can make a really large batch and keep it in the fridge for leftovers or you can freeze it and when you defrost it you just add a little chicken broth. This costs about $6.50 to make and makes 6 to 8 servings. So from my kitchen to yours, enjoy!
- Two Boneless Skinless Chicken Breasts.
- 1 tsp Curry Powder.
- One Clove of Pressed Garlic
- Two 32 ounce containers of Low Sodium Chicken Broth
- 8 ounces of uncooked Wide Egg Noodles
- Carrots (I use about 4 to 5 ounces of petite baby carrots)
- Salt & Pepper to taste.
- Put your chicken (keep any fat on it because it adds to the flavor), curry, and garlic in the slow cooker. Then put enough chicken broth in to cover your chicken breasts completely and then maybe a little extra (keep the rest of the broth in the fridge until needed). Either turn on high for at least 4 hours or turn on low for at least 6 hours.
- Once the chicken is done cooking, turn the slow cooker off, take the chicken out of the broth, and let if cool off (make sure you save the broth from the slow cooker for later).
- Shred the chicken into the size you want it to be in the soup.
- Slice up your carrots into the size you want. My daughter will only eat ‘small carrots’ so I buy Petite baby carrots, plus they’re really easy to cut. You can put in as many or as little carrots as you like.
- Now put in a large pot on the stove the chicken broth from the slow cooker, the rest of your chicken broth from the containers, carrots, and egg noodles. Turn on high and bring to a boil.
- Once boiling, turn down heat to low and simmer for 10 to 20 minutes, making sure the carrots are soft and the noodles are cooked. Add salt and pepper if you wish.
- Now enjoy your yummy bowl of soup!
Today I have a simple tip for those recipes that call for freshly squeezed juice (especially a lime or lemon). A lot of times we just cut the fruit up and squeeze away. Well I have a super simple tip for you that helps you get more juice out of your fruit.
- Before cutting the fruit open, put it in the microwave for 8 seconds. It draws the juice out. You’ll be surprised how much more you’ll get doing this.
Today was a super busy day for me. Play date for Kairi and Mommy date for me, then rush home and help a family member set up for a yard sale. After being out all day, to come home and have to cook something was out of the question. Thankfully I had some forethought this morning and put together this yummy and simple dish that tastes AMAZING! With only three ingredients and a slow cooker, how can you go wrong? This makes about 4 to 5 servings and costs about $5.00 to make (depending on how much you pay for the pork).
- Four Pork chops (I use bone-in because I find them more flavorful when slow cooking).
- Two Cans Cream Of Mushroom Soup
- One Soup Can Full Of Milk
- Put the two cans of soup in the slow cooker. Then fill one of the soup cans with milk and put that into the slow cooker. Whisk until well mixed.
- Then throw pork in and make sure that you push the meat to the bottom and that the meat is covered by the soup mixture.
- Put the slow cooker on low and wait at least Six Hours then it’s ready to eat.
The final product isn’t the most pretty thing you’ve ever eaten, but it’s very delicious. It goes great with mashed potatoes because the sauce works as a sort of gravy and then just add a veggie. A nice, super easy meal for a busy day. Enjoy!
Might not look the best, but it sure is yummy!