Tuesday, March 26, 2013


**Disclaimer** This recipe feeds a ton of people. I usually invite my friends over to indulge in a bowl or two and when we have family functions it serrves about 16 people or more. I enjoy these for leftovers or you can freeze them in a muffin tin and eat for months. My Grandmothers both make chicken-n-noods around Thanksgiving and Christmas once it gets cold. I love this and prefer it to regular Chicken noodle soup. The recipe is simple but can easily go left if you over cook the noodles. Here is the recipe.

1 pkg Wide Egg noodles (dumplings)
1 can of cream of chicken soup (Healthy choice)
2 tbs butter
3 chicken breast
2 cups water
Salt & Pepper
1/2 c Milk
1 box of chicken broth

1. Boil your noodles in the chicken broth until they swell and soften. (adding pepper as you go). Add the 2 cups of water to the Chicken broth or it will not last to cook your noodles.
2. Boil chicken and then shred in a skillet. After noodles are cooked add chicken to pot with noodles.
3. Add butter and milk then close lid and let excess water simmer down some for about 5 minutes.
4. Add cream of chicken soup last then cover pot for another 10-15 minutes.
5. Let the noodles stand to thicken up and then enjoy!

Monday, March 25, 2013

Skinny Buffalo Tuna Dip

On this snowy, I was looking to heat up a little in a healthy way. I'm doing a almost fat free buffalo tuna dip. The fat comes from the cheese in this recipe, if you can get around it, Use fat free cheese.

3 cans of Tuna
1 c of Chedder or Colby Jack Cheese
1 c Fat free Ranch
One pkg (8oz) Fat Free Cream Cheese
1/2 c or more to taste Hot Sauce

1. Strain Tuna and spread in skillet.
2. Add cream cheese and when it is melted add ranch.
3. Add cheese and hot sauce last.
4. Mix contents until they are well blended.

Wednesday, March 20, 2013

Creamy Spinach and Chicken bowties

I haven't made this in years and couldn't find the recipe anywhere so I'm winging it. I bought a huge bag of spinach and have to use it before it goes bad. This means lots of breakfast smoothies and spinach salads. The turnout was delicious and my boyfriend who doesn't like cooked spinach ate it all! I put the pictures in order so you can see what it should look like as you're going.

Prep Time-15 min
Cook time- 30 min

Baking Dish 9x9 or 9x13
3 Chicken Breast (cooked and cubed)
1 box Bowtie Pasta
1 can Fat-free Cream of Chicken Soup
1 bunch fresh spinach
1.5 tbs Italian Seasoning or
1.5 tbs Basil and Oregano
Mozzarella Cheese for topping

Instructions: Preheat oven to 350 degrees
1. Heat and dice chicken in a skillet on medium heat.
   (Meanwhile, boil your bow tie pasta)
2. Add 1 teaspoon of minced garlic to the skillet and seasonings on top of the chicken.
3. After your chicken is cooked add the fresh spinach on top until it shrinks and is soft.
4. Combine Cream of Chicken soup with 1 can of water and heat in the microwave for 1 min and 30 sec.
5. Strain your pasta after it has cooked and cover the bottom of your baking dish.
6. Add chicken and spinach mixture to the baking dish and mix with pasta.
7. Add heated soup over entire baking dish and mix well.
8. Top with Mozzarella Cheese and bake for 20 minutes at 350 degrees.

Serve hot and enjoy!!!

Tuesday, March 5, 2013

Beanie-Weenie Casserole

This is definitely a childhood favorite. I used to eat all the weenies out and leave the beans and it drove my mother nuts. Sometimes when she was rushed we would just have beans and weenies on the stove top but when she was feeling crafty we would have it with Cornbread on top. This was my first time making it without my Mom so it was sentimental. This meal is super cheap and super easy and college friendly.

Prep Time: 5-7 minutes
Cook Time: 25-30 minutes

1 pkg hotdogs
1 can baked beans or pork-n-beans
1 box corn bread mix (1 egg, Milk)
A few squirts of ketchup


1. Prepare your corn bread mix in a separate bowl.
2. Cut your weenies into 1/2 inch or less slices.
3. Open your beans and add weenies to a 9x9 baking dish.
4. Pour your cornbread mix over the beans and weenie combo.
5. Bake for 25-30 minutes on 400 degrees or until cornbread has cooked through.

Monday, March 4, 2013

Spinach Banana Smoothie

I got a blender a long time ago and I finally used it for my breakfast this morning. Green smoothies freak people out but they taste better than they look. Here is what I used for my Smoothie. I substitute this for any other form of breakfast.  This recipe yields about 2 smoothies for me. No donuts or sausage biscuits this morning :)

4 c Baby Spinach
1 Frozen Banana broken into peices
1 c Greek Yogurt
Optional: 2/3 Almond milk & Pineapple Juice

Prep Time: 2 minutes
Cook Time: 3 minutes

1. Put your baby spinach in first, then add yogurt, then banana.
2. Blend and occasionally open the top to push the contents down if they aren't blending well.
( I make mine while I'm getting ready in the morning. After its done, I stick it in the freezer until I'm on my way out the door.)
 3. Pour into your favorite glass and enjoy

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Saturday, March 2, 2013

Smothered Steak

For my Dad's birthday we went out to eat for hopefully a delicious experiences and it was LACK LUSTER! My dad was eyeing the smothered steak but settled for a Cajun chicken wrap. My parents have never prepared steak in our house as long as I can remember, and I didn't really start eating steak until I met my boyfriend. So we didn't opt for Rib eye or any expensive cuts since it really makes no difference to us.

Prep Time: 15 minutes
Cook Time: 1 hour
4-5 Slices of thin bottom steak
1/2 small onion
2-3 cups fresh mushrooms
1/4 c of butter
1 can Cream of Mushroom Soup
1 can filled with water
1 tbs Worcestershire Sauce

1. First I seasoned my meat with just salt and pepper then I pan seared each side until brown.
2. I moved my seared steaks into a Pirex dish and set it off to the side.
3. Next I chopped my onions and sauteed them with butter and put them a mixing bowl.
4. Next I washed my mushrooms and halved some pieces that were kind of thick and sauteed them as well. Add them to the bowl with the onions.
4. Add your soup, water, and Worcestershire sauce to the mixing bowl and stir well.
5. Cover your steaks in the mixture and bake at 350 for 1.5 hours. If you have thin steaks like I did, it should only take about an hour.

Final step: Serve with Mashed potatoes (with smothering juice on top) and your veggies.