BBQ Stuffed Chicken

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.


  1. One and a half pounds of Boneless Skinless Chicken.
  2. BBQ sauce (your favorite brand or homemade).
  3. 3 strips Bacon, cooked crispy
  4. 1 1/4 cup Bread Crumbs.

Start Cooking:

  • 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!



Italian Brussel Sprouts

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.


  1. Two pounds of Brussel Sprouts.
  2. Italian Salad Dressing (your favorite kind).

Start Cooking:

  • 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!


Roasted Italian Seasoned Potatoes

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.


  1. One package Italian Salad Dressing Mix
  2. 2 Tablespoons Olive Oil
  3. 2 Large White potatoes (or red skin)

Start Cooking:

  • 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!