Chicken and vegetable spaghetti is one of my go-to’s. It’s full of flavor and simple to make.
- chicken breasts
- olive oil
- bell peppers
- red onion
- spaghetti noodles
- spaghetti sauce (your preference)
- minced garlic
First, boil water for the spaghetti noodles. When the water is boiling, place noodles in the water.
While waiting for the water to boil, chop the onion and bell peppers. Place the chopped vegetables in a skillet with olive oil on a low temperature.
Chop the chicken breasts into bite-size pieces. Add the chicken to the skillet along with the vegetables. Season with salt, pepper, basil, and minced garlic to taste. Add more olive oil if needed and increase the temperature to a medium heat.
In a sauce pan, pour in spaghetti sauce on a low heat. Season with salt, pepper, basil, and garlic cloves to taste.
Stir chicken and vegetables often to make sure everything gets cooked evenly. Stir the sauce occasionally to prevent burning or sticking.
When everything is ready, combine ingredients on your plate and enjoy!
I have been trying a few new recipes lately and I want to share them with you.
First, I made blackened chicken with an avocado cream sauce. The great thing about this recipe is that the cream sauce is made with non-fat Greek yogurt, so it’s healthy! I did add some chili powder to the seasoning I used on the chicken. Very tasty and very easy to throw together.
Next, I made rosemary garlic butter steaks. Simple, but take a little longer to perfect. Some of the seasoning fell off the steaks will cooking, so I will have to work on that next time.
I also made some tasty fried chicken. The first time I made this a few weeks ago, I did fry the chicken in the oven as instructed. This time, though, we were crunched for time (The Walking Dead was about to start), so I fried the chicken in a skillet. Jesse loved it. The buttermilk is great for keeping the chicken tender. I may play around with the seasoning next time to get it a little spicier.
My favorite new recipe was chicken breasts in a lemon cream sauce. I love pasta and lemons so this was right up my alley. I served my chicken and sauce over thin spaghetti noodles. I wish I could have gotten the sauce a little thicker, but the flavor was great.
All four of these new recipes are very simple and full of flavor and I will certainly be making them again.
My list of recipes to try seems to be ever-growing, including hundreds on my Yum! Pinterest board. Over the next few weeks, my goal is to try some homemade Asian dishes, like this honey sesame baked chicken. I’ll be sure to share that will y’all also.
Until then, happy spring!
I’ve been trying a lot of new recipes recently. One of the tastiest (and easiest) recipes has been fish tacos.
I didn’t come up with this masterpiece myself. I found it on food.com. This is one of my favorite web sites because you can try new things and see others’ comments after they’ve tried it themselves.
My favorite thing about these tacos is the sauce. It sounds too simple to be any good, but it really goes well with the taco seasoning.
I’m not crazy about seafood, but these tacos are delicious!
On another note, I have updated our dining room table with a new centerpiece. I got some inspiration from Pinterest, but used some things I had already laying around the house.
The coffee beans are from my favorite roast. (I bought the whole beans on accident a couple months ago. I don’t have a grinder.)
A very simple way to change things up just a little bit and it smells so good!
Thanksgiving is my favorite holiday. For one, we got engaged on Thanksgiving 2 years ago.
It is also at the top of my list for it’s simplicity. I love that all we do the entire day is see family and eat great food.
This year, we split up our celebrations. Our meal with my family was today and we will spend Thanksgiving day with his family. I got assigned sweet potatoes for both celebrations, though.
I rarely make sweet potatoes and wasn’t crazy about the recipe I was using before, so I started hunting for a new one. Thank goodness for Pinterest because I found a simple and sweet recipe right away.
I followed Jessica’s recipe from Butter, with a side of Bread almost exactly, but I made a couple small changes. We chunked the potatoes with a fork, but then mashed them in the Kitchenaid Mixer. I also stirred the sauce into the sweet potatoes instead of using the sauce as a topping.
Pretty simple and easy to multiply for a big group, or two in my case.
Another perk of being married: Not only do I get to spend time with my crazy family on holidays, but I get to spend time with his too.
Jesse has been learning to cook. He has always been able to make simple meals like pizza and tacos, but now he’s expanding his recipe book.
Tonight, he made Creamy Chicken Pockets.
He’s a natural in the kitchen. I give him the ingredients and he takes over from there. Next week, he’s going to try some fish tacos and homemade chili.
I enjoy cooking, but I must say that I could get used to this.
These smoothies are fast, nutritious, and tasty!
Ingredients (not measured):
- baby kale & spinach mix
- mixed frozen fruit
- Tropicana Farmstand juice
- protein powder
For this smoothie, I used the Dole strawberries, peaches, and bananas pack. I prefer to use Tropicana Farmstand juice because it has 1 serving of vegetables AND 1 serving of fruit, but tastes like a fruit juice. I also add in strawberry Body Fortress Whey Protein. It helps me feel good on days I exercise and keeps me full longer. *Read up on protein powders before using them.
I toss all of these ingredients into the blender. First I set the blender to smoothie for about 30 seconds, then liquefy for 15 seconds. It blends everything so smoothly that I don’t even need to use a spoon.
Smoothies are my go-to for lunch. What I really like about them is how easily you can change out ingredients and it tastes like an entirely different meal.
I’ll be sharing more smoothie recipes in the near future, but I’d like to hear your ideas too. What kind of smoothies do you love?
This recipe is one of my favorite Southern recipes.
- 1/2 white onion
- 2 packets of instant gravy
- 1 8 oz. can cream of mushroom soup
- season salt
- 1 lb. ground beef
Chop the onion. Using the ground beef, form hamburger patties and knead in the chopped onion. Place the patties in a greased skillet with the stove set on medium-low heat. Sprinkle lightly with season salt.
While the patties are browning, start the gravy on low heat. Follow the directions on the package. Season with salt and pepper to taste.
Flip the patties as needed.
Add the entire can of cream of mushroom soup to the gravy mix and stir every few minutes.
When the patties are done, set the skillet burner’s heat to low. Add the gravy mixture to the skillet with the patties. Salt and pepper to taste. Cover the patties in some of the gravy mix and allow to simmer for about 5 minutes.
These smothered hamburger steaks are great served over white rice or mashed potatoes. I haven’t met a person yet who doesn’t love this simple meal.
Don’t worry, I’ll be posting a healthy recipe soon!
My Ritz-crusted chicken is similar to the shake-and-bake box recipes, but looks much more “grown-up.”
- 4 chicken breasts
- olive oil
- 2 stacks of Ritz crackers
- Italian seasoning
- crushed red peppers
- garlic salt
While preheating the oven to 350, crush up the Ritz crackers. I used a food processor, but I have also used a fork. I don’t process them for too long though, because I don’t want the crackers to fell like sand. I mix the crushed crackers in a bowl with the three seasonings. I don’t have exact measurements for the spices, I just seasoned to taste. I did have more Italian seasoning than the other two, but make it how you like it.
Next, prepare your pan. I lined mine with foil before placing the chicken in the pan. Sprinkle the chicken with olive oil, then cover in the cracker and spice mix. Once covered, sprinkle the chicken with olive oil again.
Then, place the chicken in the oven and bake depending on the size of the chicken. I used thin-sliced chicken breast and baked them for about 30 minutes.
I like using the crackers as a crust because they are so flaky and taste like butter. They add a lot of flavor, so you don’t have to use many spices.
This time I served the chicken with my favorite side dish from a box, Suddenly Pasta Salad. I love the classic recipe because it combines Italian seasonings with red peppers. It takes little time and effort to make and tastes very good.
Feel free to try your own spice combination with the cracker crust. Ritz-crusted chicken is simple to make and a go-to for picky eaters.
Last night I tried the Pinterest-trending “cookie in a mug.” The recipe really is as fast and delicious as all the “pinners” say it is.
Here is the recipe:
- 1 tbsp melted butter
- 1tbsp white sugar
- 1 tbsp brown sugar
- pinch of salt
- 1 egg yolk
- 1/4 cup of flour
- sprinkle in chocolate chips as desired
Melt the butter in the mug first, then mix in the remaining ingredients. Microwave for 60 seconds max. You’ll be done making the cookie before you have time to talk yourself out of it.
Ofcourse, I used white chocolate chips since they’re my favorite. And let me tell you, mmm, this snack was tasty. It was warm and gooey and a great way to end our long week.
Click here to see more of my favorite Pinterest recipes.
I have made my own cookie recipe! I was inspired by domino cookies (made famous by Great American Cookie) and, of course, chocolate milk.
- 2 cups of flour
- 1 cup of Nesquik chocolate flavored powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cups of butter
- 1 1/2 cups of sugar
- 2 tsp vanilla
- 2 large eggs
- Ghirardelli white chocolate chips to taste
The most important and delicious ingredient is the white chocolate chips. I am in love with Ghirardelli chocolate ever since my trip to Ghirardelli Square in San Francisco. I found these on the baking aisle of our grocery store.
The recipe is a very basic cookie recipe and makes about 3 dozen cookies.
- Preheat the oven to 350 and prepare your cookie sheet either with parchment paper or cooking spray.
- Combine flour, Nesquik powder, baking soda, and salt in a medium bowl. Set aside.
- In a mixer, combine softened butter and sugar on a medium speed until creamy.
- Continuing to mix on medium speed, add eggs one at a time. Next, beat in the vanilla.
- Now, set the mixer on low speed and add the flour mixture slowly.
- When everything is completely mixed, fold in the white chocolate chips.
- Spoon out as desired onto your cookie sheet. Make sure to leave about 2 inches between each cookie because they spread a lot.
- Bake for about 9 minutes and let cool.
These cookies satisfy a chocolate craving without being too rich. The texture is somewhere between brownies and cookies. Hot chocolate would be a perfect match if it hadn’t been so hot today.
Let me know what you think! I would love to hear your ideas and other recipes!