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Cheesy Chicken and Rice Bake — July 15, 2014

Cheesy Chicken and Rice Bake

Cheesy Chicken and Rice BakeChe
–>I have been trying to do clean eating as much as I can. I have been doing it about 60% of my week. It takes some planning, but I have noticed a change in the way my stomach feels after I eat. It is starting to come more naturally for me when I make my food choices. Such as switching out white rice for brown and low fat cheese for full fat. When the food producers take out fat they have to get their flavor other places and this usually comes in the form of more sugar and more chemicals. It’s insane the amount of crap that is put into our food, but by making some changes here and there you can eventually figure out some better choices.

This was a quick meal for the family on the go. It’s healthy, but doesn’t taste healthy. Try making your own salsa instead of the chemical filled stuff in the jar at the store. Happy Eating!

Cheesy Chicken and Rice Bake


Cheesy Chicken and Rice Bake

Recipe thanks to Tasty Kitchen


2 whole Boneless, Skinless Chicken Breasts

4 cups Cooked Brown Rice

¾ cups Frozen Corn

15 ounces, fluid Can Black Beans, Drained And Rinsed

1 cup Plain Greek Yogurt (or Sour Cream)

4 ounces, fluid Can Green Chilis

½ cups Salsa

1 cup Low-fat Cheddar Cheese, Plus More For Topping

2 Tablespoons Fresh Cilantro For Garnish


Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.


Crock Pot Buffalo Chicken Wings — May 16, 2014

Crock Pot Buffalo Chicken Wings

Seriously for like three days after I made these chicken wings Scotty asked me if I was making them again. If you don’t have a crock pot I want you to drop everything you are doing at this moment and go buy one. The greatest tool I have in my kitchen. Every crockpot meal I have ever made has been so easy and so delicious. These wings were fall off the bone tender. The only problem was we ate them all and then we wanted more! Happy Eating!

Crock Pot Buffalo Chicken Wings


Crock Pot Buffalo Chicken Wings

Recipe thanks to Mom with Crock Pots


1 (4 pound) frozen chicken wing sections, thawed

1 (12 ounce) bottle hot pepper sauce (like Frank’s RedHot®)

½ cup butter

2 tablespoons Worcestershire sauce

2 teaspoons dried oregano

2 teaspoons onion powder

2 teaspoons garlic powder

Finishing Sauce

½ cup butter

1 (12 ounce) bottle hot pepper sauce

(such as Frank’s RedHot®)


In a medium saucepan, combine 1 bottle hot pepper sauce, ½ cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.

Place chicken wings into slow cooker and pour the sauce mixture over wings.

Cook the wings on High for 2 hours. Reduce heat to Low; cook 2 hours more.

About 15 minutes before they are done, preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.

Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 20 minutes.

While they are crisping, Melt ½ cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.

Chicken Ropa Vieja — May 14, 2014

Chicken Ropa Vieja

I wasn’t quite sure what Ropa Veija was, but the food in the picture I found looked great! I looked it up and apparently it is a Cubna Cuisine that is usually made with steak and served with white rice and plantain. I love that Skinny Taste lightened hers up with chicken and lots of veggies. I served mine over lettuce and made quite a yummy salad for dinner and lunch the next day. Happy Eating!

Chicken Ropa Vieja


Chicken Ropa Vieja

Recipe thank to Skinny Taste


3 (22.5 oz) chicken breast halves

1 small onion, quartered

1 tomato, quartered

1 carrot, peeled and chopped

2 cloves garlic, peeled

1 tbsp olive oil

1 small onion, thinly sliced

1 small green bell pepper, seeded and thinly sliced

1 small red bell pepper, seeded and thinly sliced

1/4 cup dry white wine

1/2 cup tomato sauce

reserved broth

1 tsp cumin, or more to taste (I like a lot)

garlic powder

salt and pepper to taste


Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender.

If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes adding more broth and seasoning if needed.

Makes 4 cups.

Coconut Milk Baked Chicken — April 5, 2014

Coconut Milk Baked Chicken

I have never made a whole chicken before, but I decided to put my brave face on a do it. This recipe calls for a whole chicken cut up into pieces. Uh for one where do you even start cutting? And for two there are bones in the way!! I attempted to cut it and failed. I ended up having to cook the chicken whole and a 30 minute meal quickly turned into a 2 hour one. The wait was well worth it. The chicken was perfectly done and provided many meals. Happy Eating!

Coconut Milk Baked Chicken


Coconut Milk Baked Chicken

Recipe thanks to She Wears Many Hats


6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon freshly ground black pepper
4 pound whole bone-in chicken (skin on), cut up


Preheat oven to 450 degrees F.
Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
Bake uncovered 30 minutes, or until chicken is done.

Heroin Chicken — March 14, 2014

Heroin Chicken

I’m not actually sure if I agree with the name of the recipe. It isn’t addicting, hence the name, but it is a quick weeknight meal that tastes good. I liked it better leftover to be honest. The flavors mended together and make a great flavor. This would be great cut up and put in to a chicken salad sandwich as leftovers. Happy Eating!

Heroin Chicken


Heroin Chicken

Recipe thanks to Food


Serves: 4-6

4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder)
2 cups grated parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter


First, preheat the oven to 350°F.
Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil.
Melt the butter in a shallow bowl or pan.
Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.

Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.

Crockpot Pineapple Chicken — February 11, 2014

Crockpot Pineapple Chicken

One of the first grade teachers was sick today and wasn’t able to get a sub so I was in charge of splitting up her class. I felt bad giving too many students to other teachers so I ended up taking the majority of them. It was a hectic day to say the least. It was made a little bit better when I got home to dinner ready in the crockpot. The recipe says that it is fall apart tender and that is completely true. All I had to do was pick it up and it shredded on it’s own. I served the chicken over steamed white rice. Happy Eating!

Crockpot Pineapple Chicken


Crockpot Pineapple Chicken

Recipe thanks to Undressed Skeleton


1 cup pineapple juice

½ cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken tenderloins


Cook on low 6-8 hours and they should just fall apart.


Check out my other love over at Etsy, LiveLaughScrapaw


Grilled Italian Chicken Bruschetta — January 25, 2014

Grilled Italian Chicken Bruschetta

I have been very absent on the blog the past couple of weeks. Due to working out more I am so tired by the time I get home I just want to crash on the couch. Tonight we sort of switched our Saturday plans around to accommodate our old selves. We went out for beers and pizza for lunch and then came home to spend the evening. We really are getting old 🙂

Bruschetta is such a yummy appetizer I was so excited when I saw it as a meal. I wasn’t very optimistic that Scotty would like this, but he said, “I’m really surprised, but I actually really like it.” The chicken was perfectly done and the crunchy bread was delicious with it. Happy Eating!

Grilled Italian Chicken Bruschetta


Grilled Italian Chicken Bruschetta

Recipe thanks to Sandra Lee

Makes: 4 servings


1 pound chicken breast cutlets

1 cup Italian dressing, divided

2 tablespoons plus 1 teaspoon

olive oil

4 (1⁄2-inch-thick) slices Italian or French bread

4 plum tomatoes, cut in half lengthwise

1 teaspoon balsamic vinegar

1⁄8 teaspoon salt

1⁄8 teaspoon coarsely ground black pepper

1 (8-ounce) package fresh mozzarella cheese, evenly cut into 4 slices

1 (5-ounce) bag baby arugula


In a large zip-top plastic bag, combine chicken and 3⁄4 cup dressing; seal, and chill for 2 hours. Remove chicken from marinade, discarding marinade. Spray grill rack with nonstick grilling spray. Preheat grill to high heat (400° to 450°).

Brush 2 tablespoons olive oil evenly over both sides of bread slices. Grill bread, covered with grill lid, over high heat for 1 to 11⁄2 minutes on each side, or until toasted.

Reduce grill temperature to medium-high heat (350° to 400°). Drizzle cut sides of tomatoes with balsamic vinegar and remaining 1 teaspoon olive oil. Sprinkle with salt and pepper. Grill tomatoes, covered with grill lid, for 3 minutes on each side, or until soft.

Grill chicken, covered with grill lid, for 3 minutes. Turn chicken over, and top with mozzarella cheese. Grill, covered with grill lid, for 2 to 3 minutes, or until chicken is done and cheese melts.

In a large bowl, toss arugula with remaining 1⁄4 cup Italian dressing. Arrange arugula and chicken on toasted bread. Serve immediately with tomatoes.

Utensils Used:


Check out my other love over at Etsy, LiveLaughScrapaw


Honey Lime Chicken Skewers and Creamy Orzo with Asparagus and Parmesan — October 2, 2013

Honey Lime Chicken Skewers and Creamy Orzo with Asparagus and Parmesan

I’m not one to only grill during the summer. I grew up watching my dad and mom rolling the grill over to the deck door while it was snowing just so we could have a grilled dinner. There are so many different great marinades out there that make grilling very versatile. This marinade took plain chicken and turned it into something amazing.

I paired it up with this Creamy Orzo with Asparagus and Parmesan. Take plain asparagus and plain orzo, mix it up with some butter and parmesan and you have a delicious side dish. This took me only about 20 minutes to make. Happy Eating!

Honey-Lime Chicken Skewers


Honey-Lime Chicken Skewers

Recipe thanks to Kitchen Meets Girl


3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

juice of one lime

2 garlic cloves, minced

1-2 teaspoon Siracha

red pepper flakes, to taste

2 tablespoon cilantro

1 pound skinless, boneless chicken breasts


In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Creamy Orzo with Asparagus and Parmesan
Creamy Orzo with Asparagus and Parmesan
1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tbsp butter or margarine
1/4 to 1/2 cup cream
1/4 cup grated parmesan cheese
Salt & Pepper, to taste
Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.
After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).
Once the orzo and asaparagus are cooked and tender, drain and return to the pot.
Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.
Season with salt and pepper.
Mexican Chicken with Jalapeno Popper Sauce — September 21, 2013

Mexican Chicken with Jalapeno Popper Sauce

As I was making this meal I was already planning on putting it on the stove of shame. I was disgusted with the amount of bacon grease the recipe called to cook with. I guess I didn’t read the recipe well enough because otherwise I wouldn’t have picked it. The only reason I’m not putting it on the stove of shame is because I think I can make this good without cooking the chicken in bacon grease and including the bacon grease in the sauce. If you make this let me know what you think. I served this chicken with Mexican Rice. Happy Eating!

Mexican Chicken with Jalapeno Popper Sauce


Mexican Chicken with Jalapeno Popper Sauce

Recipe thanks to Krista’s Kitchen


3 Chicken Breasts

A Sprinkle of Cumin per Breast

A Sprinkle of Chili Powder per Breast

A Sprinkle of Salt per Breast

2 Cloves of Garlic, Minced

3 Jalapenos, Seeded and Chopped

6-8 Oz. of Cream Cheese

2 Cups of Chicken Broth

3 Slices of Bacon

3/4 Cup of Shredded Cheddar or Colby Jack

1 Tbsp of Fresh Cilantro, chopped + more for garnish


Fry bacon until crisp. Remove to paper towel-lined plate.

Sprinkle chicken with seasonings while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink.

Remove from skillet and keep warm. Add chopped jalapenos to the skillet and cook for a couple of minutes.

Add garlic and cook for 30 seconds to a minute more, until fragrant.

Add chicken broth, deglazing pan. Bring to a boil.

Add cream cheese and stir until melted and smooth.

Add in shredded cheese and bacon, stirring until the cheese is melted. Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican or Taco rice and topped with sauce.

Garnish with additional cilantro if desired.

Hummus Crusted Chicken with Roasted Veggies — July 29, 2013

Hummus Crusted Chicken with Roasted Veggies

When we have people visit, the healthy rules pretty much all go out the window. In theory I should still keep up with my good choices, but when it comes down to it it never happens. Starting with Monday I’m back to good choices. The great thing about this dish, besides it being healthy, is that there is a main dish and a side dish all in one pan. I’m not a huge fan of hummus, but I’m trying to make myself eat it more and more until my taste buds start liking it. Having this warm and on top of chicken was a great way to trick my taste buds into liking it. Happy Eating!

Hummus Crusted Chicken with Roasted Veggies


Hummus Crusted Chicken with Roasted Veggies

Recipe thanks to Gimme Some Oven

Yield: 4 Servings


4 boneless, skinless chicken breasts

salt and pepper

1 zucchini, chopped

1 yellow squash, chopped

1 medium onion, chopped

1 cup hummus, homemade or storebought

1 Tbsp. olive oil

2 lemons

1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees.

Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper.

In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer.

Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered.

Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender.

Serve immediately.

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