Sunday, September 30, 2012

3 ingredient chocolate muffins

1 box of chocolate cake mix
1 small can of pumpkin puree 15 ounce
6 ounces of chocolate chips
Mix cake mix and pumpkin together.  Add
chocolate chips.  Pour in muffin tin with liners.
Bake at 350 for 22-25 min. I made mini cupcakes
and only baked them for 12 to 15 minutes. 

Tuesday, April 17, 2012


4 boneless, skinless chicken breasts
1 bottle of your favorite bar-b-que sauce
1/4 c. real bacon bits
1 c. Colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions

Preheat oven to 400 degrees. Pound out chicken breasts to flatten.
Season with pepper.  Place in a baking pan. Top each chicken
breast with bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes,
green onions and one tablespoon of bacon bits.
Place in oven and bake for 30 minutes or until
chicken is done. 

Tuesday, March 6, 2012

Baked Oatmeal muffins

Recipe from Sugarfree Mom

  • 2 eggs
  • 2 cups applesauce, unsweetened
  • 5 cups, Old Fashioned rolled oats
  • 1 banana, mashed
  • 2 3/4 cups milk
  • 1/4 cup flaxseed meal
  • 1/2 cup honey
  • 1 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • Optional toppings: raisins, walnuts, chocolate chips

  • Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce,
    banana and honey together in a bowl. Add in oats, salt,
    baking powder, flax and cinnamon and mix well with wet
    ingredients. Finally pour in milk and combine.  The batter
    will look runny, but that is ok.  Spray a 12 count muffin tin
    with cooking spray or use cupcake liners. Pour mixture evenly
    into muffin tin cups. If using toppings add them onto the tops
    of muffins now.  Bake 30 minutes until a toothpick in center
    comes out clean. Cool and enjoy!

    Thursday, February 23, 2012

    Quick Chicken Cacciatore

    Recipe from What's for dinner

    1 pkg breaded precooked chicken breast (6-8 patties)
    1 small white or yellow onion
    16 oz. box linguine
    2 cans (14.5 oz) Italian-seasoned diced tomatoes
    1 medium green bell pepper (optional)

    Cut chicken patties and bell peppers into strips. Chop onion.
    Cook linguine according to package directions. Drain and
    keep warm.  Meanwhile, heat skillet over medium heat.
    Lightly spray with olive oil. Add chicken and cook for 2-3 minutes
    (stirring frequently). Add tomatoes, bell pepper, and onion.
     Bring to a boil; cover. Reduce heat to simmer for 8-10 minutes
    or until vegetables are tender. Serve over hot linguine.
    Sprinkle with Parmesan cheese, if desired.

    Tuesday, February 21, 2012

    Pepperoni Roll Ups

    We made these for dinner tonight(I doubled the recipe for my big family and served with a green salad). Not only are they super tasty, they are super easy! Your kids can help you roll them up and they are ready in less than 15 minutes! This is the perfect kid-friendly weeknight meal.

    1 tube (8 ounces) refrigerated Pillsbury crescent rolls

    32 slices pepperoni

    4 pieces string cheese, cut in half

    1/4 teaspoon italian seasoning

    1 Tablespoon butter, melted

    Marinara or Pizza sauce, for dipping

    DIRECTIONS: Preheat oven to 375 degrees. Unroll crescent dough; seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle. Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased cookie sheet.

    Mix together italian seasoning and melted butter. Brush over the tops of the roll ups. Bake for 10-12 minutes or until golden brown.
    Recipe and photo from Taste of Home

    Wednesday, February 15, 2012

    Chocolate Peanut Butter Smoothie

    Tablespoons unsweetened cocoa powder
    2 Tablespoons peanut butter
    ½ banana
    1 cup vanilla soy milk
    ice (the more you use the thicker it will be)
    Blend all together and enjoy!

    Saturday, February 11, 2012

    Slow Cooker Cream Cheese Chili

    1 can black beans, drained & rinsed
    1 can corn, undrained
    1 can Rotel (tomatoes & gr. chiles), undrained
    1 pkg. ranch dressing mix (I only used 1/2 package)
    1 tsp. cumin
    1 tbsp. chili powder
    1 tsp. onion powder
    1 (8 oz.) pkg. cream cheese
    2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen

    Place chicken in bottom of slow cooker. Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.

    Jenn's Notes: This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible) and I even used 1/2 as much ranch seasoning! I added some water at the end to reach my desired consistency.
    Recipe & photo via Eat Cake For Dinner

    Friday, February 10, 2012

    Yogurt covered Strawberries

    Picture and idea from Glamour

    Dip strawberries (halved or whole) in vanilla Greek yogurt. Then put
    on a sheet pan lined with parchment or wax paper and freeze.
    Now you have a healthy Valentines snack!!

    Thursday, February 2, 2012

    Hawaiian crock pot chicken

    4-6 Boneless Chicken Breasts ( I put in frozen chicken breasts)
    1 bottle of your favorite Barbecue Sauce
    1 20 oz. can Pineapple Chunks, drained

     Place frozen chicken breasts in the crock pot and
    cover with sauce. Empty can of drained pineapple
    chunks on top. Cook on High for 2-3 hours or low
    for 4-6 hours. Shred chicken with two forks while
     still in the crock pot so the chicken will be well
    coated with sauce. Serve over rice.

    Made this for dinner tonight.  It was one of the easiest
    meals I have made.  Perfect meal when you have a busy
    day and not a lot of time to cook but still want a home
    cooked meal. 
    Recipe from Six Sisters Stuff

    Tuesday, January 31, 2012

    Sweet snack

    Saw this idea from Saucy Sprinkles.  It is so
    simple and so yummy.  Just stuff
    raspberries with dark chocolate chips
     or white chocolate chips and enjoy! 

    Green Monster Smoothie

    1/2 cup frozen fruit (bananas, blueberries, pineapple, etc.)
    1/2 cup light vanilla yogurt
    1 cup Vanilla soy milk (I like Silk soy milk)
    2 cups baby spinach (or more, or less)

    Combine all ingredients in a blender and blend until smooth. I love
    that I can drink my veggies and fruits for lunch or breakfast.  :) 

    Wednesday, January 25, 2012

    Crock Pot Chicken Taco Chili

    1 16-oz can black beans
    1 16-oz can kidney beans
    1 8-oz can tomato sauce
    10 oz package frozen corn kernels
    2 14.5 oz cans diced tomatoes w/chilies
    1 packet taco seasoning
    3 boneless skinless chicken breasts  
    chili peppers, chopped (optional)

    Combine beans, corn, tomato sauce, tomatoes, and
    taco seasoning in a slow cooker. Place chicken on top
    and cover.  Cook on low for 10 hours or on high for 6 hours.
    Half hour before serving,  remove chicken and shred.
    Return chicken  to slow cooker and stir in.  You can
    also try it with sour cream and cheese. 

    Monday, January 16, 2012

    Zucchini, Black Bean and Rice Skillet

     Picture and Recipe from Ready Set Eat

    1 tablespoon Canola Oil
    1-1/2 cups quartered lengthwise, sliced zucchini 
    1/2 cup diced green bell pepper
    1 can (15 oz) Whole Black Beans, drained, rinsed
    1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with Garlic
    3/4 cup water
    1 cup instant white rice
    1/2 cup shredded Cheddar and Monterey Jack cheese blend

    Heat oil in large skillet over medium heat. Add zucchini and
    bell pepper; cook 5 minutes, stirring occasionally. Add beans,
    undrained tomatoes and water. Increase heat and bring to a boil.
    Add rice; stir well. Cover; removefrom heat and let stand
    7 minutes or until liquid is absorbed.  Sprinkle with cheese.

    Monday, January 9, 2012

    No Bake Energy Bites

    1 cup oatmeal
    1/2 cup peanut butter
    1/3 cup honey
    1 cup coconut flakes
    1/2 cup ground flax seed
    1/2 cup milk chocolate chips
    1 tsp vanilla

    Mix everything above in a medium bowl until thoroughly
    incorporated. Let chill in the refrigerator for half an hour.
    Once chilled, roll into balls and enjoy! Store in an airtight
    container and keep refrigerated for up to 1 week.