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Lip Lickin’ Chicken — April 30, 2013

Lip Lickin’ Chicken

With 90 degree weather outside, I chose a bad day to make this meal and peanut butter blondies. After I took a bite out of this chicken I forgot about how hot it was in our apartment. This was a very simple meal to make and will definitely make it’s way back into our kitchen. Scotty wants me to put it over pasta next time and it made plenty of sauce for this. Happy Eating!

Lip Lickin’ Chicken


Lip Lickin’ Chicken

Recipe thanks to Six Sisters’ Stuff

8 Chicken breasts
1 tsp. Garlic powder
1 tsp. Onion powder
Salt and Pepper to taste
2 Cans Cream of Chicken soup
2 cups Sour cream
8 oz. Shredded Parmesan cheese
2 cups sliced mushrooms, sauteed in butter or olive oil
16 asparagus spears, cooked
Arrange chicken in a greased 9 x 13 inch baking dish.

Sprinkle evenly with garlic powder, onion powder, salt and pepper.

In a bowl, mix together cream of chicken soup and sour cream.  Spread over chicken.

Sprinkle with Parmesan cheese.

Bake uncovered at 375 degrees for about 45 minutes. 

Remove from oven.  Garnish with mushrooms and asparagus spears. 

Makes 8 servings.

Home-Style Meat Loaf and Sour Cream and Onion Mashed Potatoes —

Home-Style Meat Loaf and Sour Cream and Onion Mashed Potatoes

This is such a feel good meal. I have been craving a homey meal lately and this did the trick. Nothing can top Scotty’s mom’s mashed potatoes, but these were good (and use a lot less butter). Growing up, my parents used to fry up any leftover meatloaf and make sandwiches out of them. I can’t wait to do this tomorrow! Happy Eating!

Home-Style Meat Loaf


Home-Style Meat Loaf

Recipe thanks to Betty Crocker

Servings 6


Meat Loaf:

2 eggs, beaten

1/2 cup ketchup

1/2 cup milk

1 cup Progresso® Italian Style Bread Crumbs

1/4 cup finely chopped onion

1  lb. lean ground beef


1/4  cup ketchup


Heat oven to 350°F.

In a large bowl, combine all meat loaf ingredients; mix well.

Press mixture in ungreased 8×4-inch loaf pan.

Bake at 350°F. for 40 minutes.

Remove meat loaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F. and beef is thoroughly cooked.

Let stand 10 minutes before serving.

Sour Cream and Onion Mashed Potatoes


Sour Cream and Onion Mashed Potatoes


3 or 4 medium potatoes, peeled and cut up
2 Tbsp butter
3/4 cup finely chopped onion
3/4 cup sour cream
1/3 cup grated sharp cheddar cheese
2 tsp dried chives
1/2 tsp salt
1/8 tsp pepper


Pour water into a saucepan to just cover potatoes. Cover and bring to a boil. Reduce heat to medium. Boil gently for 12-15 minutes, or until tender.
Meanwhile, heat butter in small frying pan on medium. Add onion. Cook for 5-10 minutes, stirring often, until softened.
Drain potatoes, and mash. Add onion, sour cream, grated cheese, chives, salt, and pepper. Mix until smooth and light.

Green Chile and Cheese Egg Bake — April 28, 2013

Green Chile and Cheese Egg Bake

Scotty loves sweet things for breakfast like pancakes and waffles while I love savory things like egg bakes and burritos. I try to switch off what I make every other Sunday. Since I made Cinnamon Roll Pancakes last weekend I made this egg bake today. I love green chiles in anything so when I saw this recipe I knew I had to make it. I made the whole recipe so I can warm it up for breakfast this week. Happy Eating!

Green Chile and Cheese Egg Bake


Green Chile and Cheese Egg Bake

Recipe thanks to Recipe Girl


Two 4-ounce cans diced green chiles, squeezed dry
12 ounces grated sharp cheddar cheese
4 large eggs
3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
8 strips of bacon, cooked and crumbled


1. Preheat oven to 350 degrees F. Spray a 9×13-inch dish with nonstick spray.

2. In medium bowl, mix together the chiles and cheese. Gently spread into the prepared dish.

3. In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the bacon on top.

4. Bake 40 to 45 minutes until or until bubbling and the eggs are cooked through. Test with a toothpick to come out clean.

Zucchini Sausage Casserole — April 27, 2013

Zucchini Sausage Casserole

Growing up I was never a fan of stuffing, but now I am finding there are so many different ways to prepare it. Jimmy Dean sausage is delicious with anything and when you pair it up with zucchini and stuffing it makes quite the tasty dinner. Half the recipe made a big pan of casserole. Happy Eating!

Zucchini Sausage Casserole


Zucchini Sausage Casserole

Recipe thanks to Better Homes and Gardens

Makes: 8 to 10 servings


1 pound bulk pork sausage

4 medium zucchini

1 10 3/4 ounce can condensed cream of chicken soup

1 8 ounce carton sour cream

4 cups chicken-flavor stuffing mix

1/3 cup butter, melted


Preheat oven to 350 degrees F.

Lightly grease a 3-quart baking dish; set aside.

In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.

Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet.

In a small bowl, combine soup and sour cream; stir into sausage mixture.

In a large bowl, combine stuffing mix and melted butter.

Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture.

Bake, covered, about 30 minutes or until heated through.

Makes 8 to 10 servings.

Sweet BBQ Chicken Kabobs — April 25, 2013

Sweet BBQ Chicken Kabobs

If you’re looking for a quick, healthy, delicious meal for dinner you have come to the right place. I used Scotty’s favorite BBQ sauce, Grandma Fosters, which has a wonderful spicy-ness to it. I love when pineapple is paired with chicken to give it a sweetness. Happy Eating!

Sweet BBQ Chicken Kabobs


Sweet BBQ Chicken Kabobs


1 pound (3-4) boneless, skinless Chicken Breasts, cut into 1 1/2 inch pieces

1 cup Barbecue Sauce

6 Tablespoons Frozen Orange juice concentrate, thawed

2 cups fresh Pineapple chunks, cut into 1 1/2 inch pieces

1 each, Red, Green, Yellow Bell peppers, cut into 1 inch pieces

8-10 wooden skewers


Start by placing your wooden skewers into a large dish/ bowl of water to soak in while getting other ingredients ready.

Heat grill to medium-high heat.

Mix together the barbecue sauce and orange juice concentrate in a small bowl. Set aside.

Thread chicken alternately with the pineapple and peppers onto wooden skewers.

Brush the kabobs with the barbecue sauce mixture. Place them on the grill and cook for 8-10 minutes, turning throughout cooking process. Brush kabobs with all the remaining barbecue sauce mixture while they are grilling.

Makes about 8-10 Kabobs

Dijon Chicken Smothered in Mushrooms —

Dijon Chicken Smothered in Mushrooms

The sauce and mushrooms on this chicken turned it into a delicious meal. Plain grilled chicken can get boring sometimes, but when you smother it with mushrooms only good can come out of it. Happy Eating!

Dijon Chicken Smothered in Mushrooms


Dijon Chicken Smothered in Mushrooms

Recipe thanks to Betty Crocker


4 boneless skinless chicken breasts (about 1 lb)

1/4 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive or canola oil

1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 1/2 tablespoons Dijon mustard

Chopped fresh thyme, if desired


Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick.

In shallow pan, stir together flour, salt and pepper. Coat both sides of chicken with flour mixture.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard.

Cook 2 to 3 minutes, stirring frequently, until slightly thickened.

Spoon sauce over chicken. Sprinkle with thyme.

3 Ingredient No Bake Peanut Butter Bars —

3 Ingredient No Bake Peanut Butter Bars

These things have been an awesome snack to have all week. They are gooey and a little crunchy at the same time. They are also very filling. Happy Eating!

3 Ingredient No Bake Peanut Butter Bars


3 Ingredient No Bake Peanut Butter Bars

Recipe thanks to Pinterest

Yield:: 12 bars


1 cup natural peanut butter

1 cup honey

3 cups old fashioned oatmeal


Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.

Mix in oats and stir.

Press into a 9 x 9 inch pan.

Cover and let set overnight.

Crispy Baked Mushrooms — April 22, 2013

Crispy Baked Mushrooms

Scotty is out of town for a few days so I planned meals to make while he was gone. He hates mushrooms so all my meals include tons of mushrooms 🙂 I love those mushrooms at bars that are fried and served with ranch. The problems with them are that I feel so crappy after I eat them and Scotty doesn’t eat them so I eat the whole basket. This recipe is the solution to the bar mushrooms. Baked instead of fried so a lot healthier! I still served them with ranch and they were delicious! Happy Eating!

Crispy Baked Mushrooms


Crispy Baked Mushrooms

Recipe thanks to The Girl Who Ate Everything

Yield: 16 mushrooms


8 (ounces) button mushrooms

1 egg white

3 Tablespoons grated Pecorino Reggiano (Parmesan can be substituted)

4 Tablespoons Italian seasoned Panko breadcrumbs

1/4 teaspoon garlic powder

salt and pepper

ranch or marinara sauce for dipping


Preheat oven to 450 degrees.

Line a baking sheet with aluminum foil and spray with cooking spray.

Using a damp paper towel, gently wipe each mushroom, cleaning it.

In a large Ziploc bag combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.

Place egg white in a separate large Ziploc bag. Add mushrooms and shake to coat.

Remove mushrooms and place in breadcrumb bag and shake well to coat evenly.

Place mushrooms in an even layer on the baking sheet. Spray lightly with cooking spray.

Bake for 8-10 minutes or until golden brown.

Serve immediately with ranch or marinara for dipping.

Cinnamon Roll Pancakes —

Cinnamon Roll Pancakes

Scotty’s comment after eating these was, “So you’re going to make these for me every morning right?” I wish it was possible to eat these every day and not feel the effects on my body! When you make these, forget about all the sugar and butter and just enjoy. They taste just like cinnamon rolls. Yummo! Happy Eating!

Cinnamon Roll Pancakes


Cinnamon Roll Pancakes

Recipe thanks to The Stir Cafe Mom

Yield: 4 servings (4 pancakes)



1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 Tablespoon canola oil

1 large egg, lightly beaten


1/2 cup butter, melted

3/4 cup brown sugar, packed

1 Tablespoon ground cinnamon


4 Tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar

1/2 teaspoon vanilla extract


Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt.

Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.

Fajita Seasoning Mix — April 21, 2013

Fajita Seasoning Mix

I love finding all these mixes online. I usually have all the ingredients in my pantry and it ends up being a lot cheaper. We made fajitas tonight and this was fantastic on the steak we grilled. Happy Eating!

Fajita Seasoning Mix


Fajita Seasoning Mix


  • 3 Tbsp. cornstarch
  • 2 Tbsp. chili powder
  • 1 Tbsp. salt
  • 1 Tbsp. paprika
  • 1 Tbsp. sugar
  • 2-1/2 tsp. crushed chicken bouillon cube
  • 1-1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. cumin


If you are simply going to rub the mixture on steak, chicken, pork, or seafood before grilling it, omit the cornstarch.

Combine all of the ingredients in a small bowl.

Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Utensils Used:


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