Off to a Delicious Start

As previously mentioned, one of my goals for this New Year was to be more intentional about cooking and preparing our meals. I wanted to eat less processed foods and waste less money grabbing quick fast food dinner for our family.

I spent weeks scouring Pinterest looking for recipes that were quick, had few ingredients and would be enjoyed by our entire family. Once I had them compiled together on a board, I created a list of each meal (breakfast, lunch and dinner) so that every day I would know what I was making and could just pull up the recipe on my Pinterest board.

It has been one of the single best things I could have done.

Not only do I not have to wake up and wonder what I will make each day but I have something that literally helps to reinforce not settling for unhealthy foods. I have changed up some of the things I served on what days so that if Little Miss M was having a bad afternoon, I could cook something a bit easier to ease some of the stress.

I plan to actually type up a full calendar for next month to share of each meal and the links to the recipes. I wish I had the time to do it now but it has been REALLY hard to find time to get that done with all the craziness around here. There’s always tomorrow right?

In the meantime, I thought I would share a few of our favorites so far with you today. To view the recipes, just click on the descriptions below. I hope you and your family enjoy them as much as we have!

Maple Glazed Pork Chops with Steamed Potatoes and Carrots:


Bell Pepper Nacho Boats:


Eggo Waffle Breakfast Pizza with Sausage Links:

(These can be done with homemade waffles which is what we plan to do UNLESS we are on a time crunch like we were when we made these.)


Kristy ❤



Summer Sausage Skillet Dinner

It’s been a bit since I posted one of my recipes and tonight as I whipped up one of my easiest meals that my husband just loves, I thought to myself, “This one is post worthy.”

I am all about simple. Give me few ingredients, quick prep and cook time. Since dear hubby works odd hours, I have to have dinner ready for him to eat or pack up by 4:00 p.m. I know, as you are reading that you are probably laughing at the notion I even consider that early but growing up we always ate dinner around 5:30 or 6:00 p.m. depending on what Momma was cooking that night so to be ready to eat at 4:00, well that seems really early to me.

The easier the meal, the happier this Momma is!

Tonight, I am sharing with you my “Summer Sausage Skillet Dinner”:



1 Beef Smoked Sausage (I use Hillshire Farm but you can use whichever you prefer)

1 Green Bell Pepper

1 Red Bell Pepper



Uncle Ben’s Boil-in-Bag White Rice – 2 bags


Put 8 cups of water in a large pan to boil.

Clean your bell peppers and slice into strips then half them.

Slice the entire smoked sausage.

Place in a skillet and add the salt and pepper to taste.

Cover and cook over medium heat until the bell peppers are soft and juicy and the meat is golden brown.

Drain and pat with paper towel to remove any excess grease from the  meat.

When your water is boiling, add the 2 bags of Uncle Ben’s Boil-in-Bag rice. Cook for 12 minutes.

Drain the water and cut open the bags carefully and pour rice into a serving bowl.

Serve the sausage mix over the rice and you have a delicious and quick meal the whole family can love.



Kristy ❤

Hearty Beef Stew

I know it’s not fall yet and it’s not cold outside but I am a soup lover. I can eat soup all year long and one of my very favorite soup recipes is my “Hearty Beef Stew.” It is simple and simply delicious.


Hearty Beef Stew


1 lb. of ground beef

2 cans French Style Green Beans

2 cans of corn

5 potatoes, peeled and diced

1 can of peas

*optional: 1 can of carrots

2 cans of tomato sauce

Onion Powder

Garlic Powder

Salt and Pepper


Pour each can of tomato sauce in, add 2 cans of water and stir.

Add in vegetables and stir.

Add some onion powder, garlic powder and salt and pepper.

Stir, cover and cook on medium heat bringing to a boil.

Brown your ground beef, drain and add to the soup.

I usually bring to a boil and continue to cook until the potatoes are tender.

Service with your favorite crackers or some grilled cheese sandwiches.


Kristy ❤

Easy Peesy Pasta Salad

I love Pasta and I love my veggies so combining the two makes my heart VERY happy.

This Pasta is very simple and one of my favorite summer and winter dishes to munch on.

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Easy Peesy Pasta Salad


1 Box of Rotini Pasta Noodles

1 Bell Pepper (of your choice)

Fresh Broccoli Florets

1 Package of Pepperoni’s

1/2 container of Cherry Tomatoes

Colby Cheese (I buy the cubes and then half)

1 Bottle of Italian Dressing

1 Package of Italian Dressing Mix

Parmesan Cheese


This part is simple: just cook the Rotini as directed on the box.

While the Rotini is boiling, cut up your ingredients and set them to the side.

I combine my Italian Dressing Mix with my bottle of Italian dressing.

Once the rotini is done, drain and place in a large bowl. Combine with all the other ingredients, top with some parmesan cheese and then pour the entire bottle of Italian dressing over the pasta and mix thoroughly.

Serve with your favorite beverage and you have a meal that is delicious and filling for the entire family!


Kristy ❤

Kickin’ Chicken

Sometimes I like to just take out my dinner and then look around the house and ask myself, “What can I do with this?” Tonight was one of those nights.

I took my chicken breasts out of the fridge and then began to envision what it might look like with a few ingredients from my kitchen and formulated a  new recipe:


Kickin’ Chicken


3-4 Boneless, Skinless Chicken Breasts

3-4 slices of White American Cheese

3-4 slices of bacon cut in half

1 can Rotel

Your favorite seasoning. (I used Weber’s Kickin’ Chicken Seasoning)


Season top and bottom of chicken breasts with seasoning of your choice and lay in baking dish.

Places two strips of bacon across each chicken breast.

Cover with a slice of cheese.

Pour 1 can of Rotel over all then entire dish.

Bake for 45-60 minutes at 400 degrees.

When done, add with your favorite side! We chose to make Olive and Garlic Butter Pasta and some homemade Garlic Toast. DELICIOUS!


Kristy ❤

Chicken Pot Pie: A Little Work, A Lot of Yum

The other night I made my very first homemade chicken pot pie thanks to a fairly easy and very delicious recipe from Pillsbury.

Here are some before and after pictures:


Just before I stuck in the oven. You have no idea how proud I was as I looked at it.


Just after coming out of the oven. Not perfect but looks way better than I hoped for.


And my bowl full. It was so delicious and got two thumbs up from both my fellas!

It did take a bit of work but was very worth it and I am so glad I gave this a try!

Blessings and Love,

Kristy ❤

Classic Chicken Pot Pie


box Pillsbury™ refrigerated pie crusts, softened as directed on box


cup butter or margarine
cup chopped onion
cup all-purpose flour
teaspoon salt
teaspoon pepper
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
cup milk
2 1/2
cups shredded cooked chicken or turkey
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed

Step by Step

  • 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

PepperJack Chicken

Last night I tried out a new recipe. I was pretty excited about just because I knew it had pepperjack cheese in it and it definitely did not disappoint. Our entire family ate it up and had the left overs for lunch today.

It was a very quick prep time and the oven did the rest. An hour later, we had a delicious, family approved meal ❤

Here are some before and after pics:

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PepperJack Chicken

    • Cover bottom of pan with Chicken. You can leave the breasts whole, or cut as small as you like. You can even make this with about 2lbs of canned chicken  – it’s not as scary as it seems ;
    • Layer 6 slices of PepperJack Cheese on top of the chicken (substituted for Swiss from original recipe.)
    • Mix the Cream of Chicken with 1/4 cup of Milk – You can also add more milk to have more of a sauce, whatever you prefer.
    • Pour the Cream of Chicken Mixture over the Cheese.
    • Sprinkle Stove Top Stuffing Mix over the top!
    • Drizzle 1/4 cup melted Butter over the Stuffing mix!

You will then cook it on 350 degrees for 45 to 60 minutes, making sure the meat is cooked thoroughly.

I found this recipe here so be sure to stop in and check out what other yummy goodness she might have cooking her way!

Blessings and Love,

Kristy ❤