Savory Sweet and Satisfying

Make Again Monday: Crunchy Buffalo Chicken Salad

2026-09-28T05:00:00.000-04:00

The chicken is the star of the salad, with not many other toppings the crispy chicken is what gives this salad its flavor. However, in true fashion at my house, my oldest wanted the chicken spicier, but my youngest said it was just right and could not handle any more spiciness. Either way I love this salad.

To see the the recipe and original post click here.

Enjoy!!!

Crock Pot Marry Me Chicken

2026-09-23T05:00:00.000-04:00

I have made Marry Me Chicken in a skillet before and it is absolutely delicious. So when I saw a crock pot version I knew I needed to make. When I made the skillet version there was a decent amount of sauce and mashed potatoes seemed like a good idea for all the delicious sauce.

Besides being delicious this chicken is super easy. The sauce gets made and poured into the crock pot and then the chicken is added. Place on the lid and let the crock pot do all the work.

Crock Pot Marry Me Chicken

Ingredients:

Chicken

2 pounds boneless skinless chicken breasts
black pepper

Sun-Dried Tomato Cream Sauce

1 cup low sodium chicken broth
2 tablespoons cornstarch
1/2 cup heavy cream
2 cloves garlic, minced
1 teaspoon dried oregano
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1/2 cup sun dried tomatoes
1 tablespoon oil from sun-dried tomato jar
1/3 cup shredded parmesan cheese

For Serving

mashed potatoes

Directions:

Place the chicken onto a cutting board and seasoned both sides the the chicken with black pepper.
In a large glass measuring cup, add in the chicken broth. While whisking, slowly add in the cornstarch and continue to whisk until completely smooth with no lumps. Stir in the heavy cream. Pour the mixture into the crock pot.
To the crock pot add in the garlic, oregano, black pepper, sun-dried tomatoes and sun-dried tomato oil. Stir to mix well.
Place the chicken into the crock pot and spoon the sauce over the chicken.
Place the lid on the crock pot and cook on high for 2 1/2-3 hours or low for 6-7 hours, unit the chicken is completely cooked.
Remove the chicken from the crock pot and set aside. Add the parmesan cheese to the crock pot and stir until completely melted.
Serve the chicken over mashed potatoes and spoon some sauce over top.

Enjoy!!!

Notes:

Mashed potatoes are not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 355
Total Fat		15.4g
Saturated Fat		8.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		168.3mg
Sodium		608.5mg
Total Carbohydrates		11.1g
Dietary Fiber		1.5g
Sugars		3.2g
Protein		43.3g
Calcium		10.9%
Iron		5.8%
Potassium		290.8mg
Vitamin A		3.5%
Vitamin C		4.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

Make Again Monday: Barbecue Chicken Salad

2026-09-21T16:30:00.000-04:00

I did not get to eat as many salads this summer as I wanted to thanks to that lovely lettuce illness. Now that I guess it is over and I am most definitely not ready for fall, I am going to make a few salads to try and make summer last just a bit longer.

This salad is very filling thanks to the beans and chicken. When I originally made it I used one small chicken breasts, however the chicken breasts I buy do not come in a small size, they are large. So with using a bigger chicken breasts this salad made 3 servings and was still filling.

To see the recipe and original post click here.

Enjoy!!!

Notes:

The bottom picture is missing to tomatoes because they were too ripe at the store. The onions are not there either since my girls do not like them, so I added them to my serving only.

Sausage Macaroni and Cheese

2026-09-18T05:00:00.000-04:00

Creamy and cheesy macaroni and cheese gets an upgrade with some sausage. I used regular Italian sausage for this macaroni and cheese and it was delicious. However, I think spicy sausage would be even more delicious. I may be partial since I like things spicy, but I think it would add some good flavor.

Sausage Macaroni and Cheese

Ingredients:

16 ounces elbow macaroni
1 pound Italian sausage
1 medium yellow onion,diced
2 cloves garlic, minced
4 tablespoons unsalted butter
4 tablespoons all purpose flour
4 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon gorund black pepper
1/2 teaspoon dry mustard
4 ounces Swiss cheese, shredded
4 ounces mozzarella cheese, shredded
12 ounces sharp cheddar cheese, shredded

Directions:

Cook the pasta according to the package directions and drain well.
Meanwhile, in a large pot over medium heat, cook the sausage, breaking it up as it cooks. One completely cooked remove the sausage to a bowl and set aside.
Add the butter to the pot and allow to melt. Add in the diced onion and cook until softened, about 2-3 minutes. Add in the garlic and cook stirring constantly for 1 minute. Stir in the flour and allow to cook stirring constantly for 1 minute. Slowly pour in the milk while stirring constantly. Stir in all of the seasonings.
Cook stirring constantly until the mixture has thickened, about 10 minutes. Stir in the shredded cheeses and continue to stir until completely melted.
Add the sausage back into the pot and stir to combine.

Enjoy!!!

Notes:

You can use any combination of shredded cheese, you just need 20 ounces or about 5 cups of shredded cheese.

The more fat your milk has, the creamier the mac and cheese will be. I used low fat milk to keep the calories lower.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 778
Total Fat		44.5g
Saturated Fat		22.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		130.4mg
Sodium		1044.4mg
Total Carbohydrates		55.6g
Dietary Fiber		2.5g
Sugars		9.7g
Protein		40.6g
Calcium		65.8%
Iron		11.1%
Potassium		241.7mg
Vitamin A		5.5%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Crazy For Crust.

Mexican Tater Tot Casserole

2026-09-16T05:00:00.000-04:00

Tater tots are slowly becoming a staple in my household. They are good for breakfast, they make a yummy dinner and are delicious as a snack. With so many ways to use tater tots I find them good to have on hand.

This tater tot casserole use some Mexican flavors to make a delicious dinner. It even has a vegetable included to make it an all in one dinner. But if you are like me and trying to get more veggies in your diet this would be delicious with a side salad.

Mexican Tater Tot Casserole

Ingredients:

1 1/2 tablespoons olive oil
1 yellow onion, diced
1 pound ground turkey
1 package taco seasoning
4 ounces diced green chilies
15 ounce can black beans, drained and rinsed
1 cup frozen corn
1/2 cup sliced balck olives
10 ounce can enchilada sauce, divided
1/2 cup sour cream
5 ounces sharp cheddar cheese, shredded
5 ounces Monterey jack cheese, shredded
28 ounces frozen tater tots
1 cup salsa

Directions:

Preheat the oven to 415 F. Spray a 9x13 inch baking dish with cooking spray.
In a large skillet over medium-high heat, heat the olive oil. Add in the onion and cook until softened and translucent.
Add in the ground turkey and cook, crumbling until completely cooked. Stir in the taco seasoning.
Reduce the heat to medium-low and stir in the green chilies, black beans, corn, black olives and half of the enchilada sauce. Cook, stirring occasionally, for 2 minutes.
Stir in the sour cream and half of the cheddar cheese and Monterey jack cheese. Turn off the heat and stir until the cheeses have melted.
Transfer the mixture into the prepared baking dish. Place the tater tots on top in an even layer.
In a small bowl stir together the remaining enchilada sauce and salsa. Pour over the tater tots.
Bake for 30 minutes or until the tater tots are starting to get crispy.
Sprinkle the remaining cheese over top and bake for an additional 10 unites or until the cheese has melted and the tater tots are crispy.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 793
Total Fat		48.2g
Saturated Fat		18.5g
Trans Fat		0g
Polyunsaturated Fat		3.1g
Monounsaturated Fat		6.9g
Cholesterol		117.6mg
Sodium		1402.7mg
Total Carbohydrates		55.8g
Dietary Fiber		6.4g
Sugars		7.9g
Protein		32.5g
Calcium		22.1%
Iron		17.7%
Potassium		975.9mg
Vitamin A		0%
Vitamin C		1.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Six Sisters' Stuff.

Make Again Monday: Homemade Hamburger Buns

2026-09-14T05:00:00.000-04:00

I like these hamburger buns better than the store bought variety because they hold up better to the burger and toppings. The buns are firmer which allow them to hold up better, they are not soft and mushy like the store bought ones.

To see the recipe and original post click here.

Enjoy!!!

Chicken Costoletta

2026-09-11T05:00:00.000-04:00

I am one of those people that refuses to give up summer. When all the fall stuff starts coming out in August it makes me mad. Can't they wait until September or even October. I am still enjoying this warm weather and sunny days.

I am also one of those people that have not eaten at the Cheesecake Factory. This chicken happens to be a copycat version of one of their recipes. The chicken is coated in a lemon, panko and cheese coating and then topped with a lemon cream sauce. With all of the sauce this recipe made it made sense to pair it with some sort of starch to soak up the yummy creamy sauce. Since I had some potatoes to use up, I made mashed potatoes.

This recipe calls for thin chicken breasts, if yours are thick you can cut then in half lengthwise or you can pound them down until thin.

Chicken Costoletta

Ingredients:

Chicken

1/2 cup all purpose flour
2 eggs
1 cup panko breadcrumbs
1 lemon, juiced and zested
1/4 cup grated parmesan cheese
1/4 cup olive oil
2 tablespoons unsalted butter
4 thin chicken breasts, about 1 pound

Sauce

1 tablespoon olive oil
1 tablespoon all purpose flour
1 tablespoon minced garlic
1/4 cup milk
3/4 cup heavy whipping cream
1/4 cup low sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter

Directions:

Chicken

In a shallow bowl, add in the flour. In another shallow bowl, add in the eggs and lightly beat them with a fork. In a third shallow bowl, combine the breadcrumbs, lemon zest and cheese.
Place a piece of chicken into the flour coating both sides and pressing down lightly to help the flour stick. Remove the chicken from the flour and lightly shake off excess flour. Place the chicken into the egg and coat both sides. Allow the excess egg to drip off the chicken. Place the chicken into the panko mixture and coat both sides pressing down lightly to help it stick. Repeat with the remaining chicken.
In a large nonstick skillet, add in the oil and butter. Heat over medium heat until hot and butter has melted. Add in the chicken and cook until golden brown, about 3-5 minutes. Carefully flip the chicken over and cook on the other side until golden brown, about 3-5 minutes. Remove the chicken and place on a plate lined with paper towels.

Sauce

In a medium saucepan, heat the oil over medium-low heat. Add in the garlic and cook for 1-2 minutes.
Stir in the flour and allow to cook, stirring constantly for about 2 minutes.
Slowly stir in the milk, heavy cream, chicken broth and lemon juice. Bring the mixture to a boil, stirring constantly. Allow to cook, stirring constantly until the mixture has thickened, about 3-5 minutes.
Remove the saucepan from the heat and stir in the butter.
Pour sauce over each serving of chicken.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 716
Total Fat		54.5g
Saturated Fat		23.2g
Trans Fat		0g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		3g
Cholesterol		189mg
Sodium		421.5mg
Total Carbohydrates		26.8g
Dietary Fiber		0.4g
Sugars		1.1g
Protein		30.8g
Calcium		8.8%
Iron		6.4%
Potassium		265.4mg
Vitamin A		6.5%
Vitamin C		5.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carrie's Experimental Kitchen.

Tater Tot Sausage Breakfast Bowl with Gravy

2026-09-09T05:00:00.000-04:00

I am over halfway through my marathon training cycle. In just over a month I will be running my first full marathon. As my long runs are getting longer and longer, I need a good filling meal when I am done. This meal hit the spot! Plenty of carbs and protein and completely delicious.

Since all the components are made separately you can add as much or as little of each one to your bowl creating the prefect breakfast for you. I went back and forth on wether to make sausage gravy or just gravy and leave the sausage separate. I ultimately decided to leave the sausage separate to really be able to make the bowl customizable for each person.

Tater Tot Sausage Breakfast Bowl with Gravy

Ingredients:

32 ounce bag frozen tater tots
1 pound breakfast sausage roll
6 eggs
2 ounces sharp cheddar cheese, shredded
2 tablespoons unsalted butter, divided
1/4 cup all purpose flour
2 cups milk
1/8 teaspoon onion powder
1/4 teaspoon ground sage
1/8 teaspoon black pepper

Directions:

Cook the tater tots according to the package directions until golden and crispy.
Meanwhile, in a large skillet over, medium heat, cook the sausage breaking it apart as it cooks. Cook until completely cooked and crumbled. Transfer the sausage to a plate lined with paper towels to absorb any extra grease.
To the sausage grease in the skillet add 1 tablespoons butter and allow to melt. Sprinkle the flour over top and stir and cook constantly for about 2 minutes.
Slowly stir in the milk and cook stirring constantly for about 1 minute.
Add in the onion powder, sage and black pepper. Bring the gravy just to a boil and then turn the heat down to low.
Cook for about 5 minutes, stirring often until the gravy has thickened.
In a nonstick skillet, over medium-low heat, melt 1 tablespoon butter. Once the butter has melted pour in the beaten eggs and allow to cook without stirring until the edges start to set. Using a rubber spatula gently stir the eggs. Let the eggs cook for for about 1 minute and gently stir again. Continue this process until the eggs are completely cooked.
To assemble the bowl add desired amount of tater tots to a bowl, followed by the sausage, eggs and shredded cheddar cheese. Pour gravy over top.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1011
Total Fat		64.9g
Saturated Fat		24.5g
Trans Fat		0g
Polyunsaturated Fat		5.3g
Monounsaturated Fat		10.7g
Cholesterol		115.2mg
Sodium		1589.2mg
Total Carbohydrates		69.3g
Dietary Fiber		5.5g
Sugars		9.7g
Protein		39.7g
Calcium		22.5%
Iron		10.8%
Potassium		1295.5mg
Vitamin A		5.1%
Vitamin C		1.1%
*Nutritional information will vary depending on the brands you use.

Make Again Monday: Piña Colada Overnight Oats

2026-09-07T05:00:00.000-04:00

I had already made these overnight oats once this past month and took picture, but when I went to get them off of the camera, they were not there. Since I had some pineapple left I made them again. I made the recipe from memory and forgot to add the almonds. Of course still delicious, just missing the crunch from the almonds.

To see the recipe and original post click here.

Enjoy!!!

Crock Pot Swedish Meatballs Alfredo

2026-09-04T05:00:00.000-04:00

This dish takes the classic Swedish meatballs and replaces the brown gravy with a roasted garlic Alfredo sauce. Two classic and comforting dishes come together in one super easy crock pot meal. Dump everything in the crock pot except for the noodles and let it cook. Can't get any easier than that.

I choose to make my own roasted garlic Alfredo sauce, which you can find here, since I do not like the jarred varieties. However, to keep the crock pot meal easy I made the Alfredo sauce the night before.

Crock Pot Swedish Meatballs Alfredo

Ingredients:

30 ounces roasted garlic Alfredo sauce
2 cups heavy whipping cream
2 cups sour cream
3/4 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 teaspoon black pepper
32 ounces frozen meatballs
paprika
16 ounces wide egg noodles

Directions:

In a crock pot, add in the Alfredo sauce, heavy whipping cream, sour cream, hot sauce, garlic powder, dill weed and black pepper. Stir until well combined. Sir in the meatballs.
Cover the crock pot and cook on low until the meatballs are heated through, about 2-3 hours.
Cook the egg noddles according to the package directions and drain well.
Add the noodles to the crock pot and sprinkle with paprika. Stir to combine.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories: 761
Total Fat		51g
Saturated Fat		23.8g
Trans Fat		0.9g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		186.9mg
Sodium		680.6mg
Total Carbohydrates		42g
Dietary Fiber		2.6g
Sugars		5.7g
Protein		32.6g
Calcium		10.2%
Iron		18.1%
Potassium		180.9mg
Vitamin A		2.5%
Vitamin C		3.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Taste of Home.

Breakfast Bagel

2026-09-02T05:00:00.000-04:00

I love these bagels, not just because they are delicious, but they did not take long to make. It took about 20 minutes until I was enjoying these delicious breakfast bagels.

Another benefit of these bagels is how easy they are to customize. Don't like or want bacon, use ground breakfast sausage. Use pepper jack cheese to add a hint of spiciness. Instead of a plain bagel use a cheese bagel or everything bagel or whatever bagel is you favorite. This is a great recipe to make your own.

Breakfast Bagel

Ingredients:

3 plain bagels, sliced in half
2 tablespoons unsalted butter
6 eggs
1/8 teaspoon garlic powder
black pepper, to taste
6 slices turkey bacon, cooked
4 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded

Directions:

Preheat the oven not 415º F.
Place the bagel halves onto an ungreased baking sheet. Set aside.
In a medium bowl, whisk together the eggs, garlic powder and black pepper.
In a nonstick skillet, over medium-low heat, melt the butter. Pour in the eggs and let the eggs cook for 1-2 minutes or until the edges start to set, without stirring. Stir the eggs and let them cook for another minute. Stir them one time again. Repeat this process until the eggs are done.
Remove the eggs from the heat and evenly place them on top of the bagels.
Crumble one slice of bacon over the eggs on each bagel.
Evenly sprinkle both cheeses over the eggs and bacon.
Bake for 10 minutes. Allow to cool slightly before serving.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 456
Total Fat		22.6g
Saturated Fat		10.9g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		268.5mg
Sodium		893.3mg
Total Carbohydrates		40.1g
Dietary Fiber		3g
Sugars		4.3g
Protein		25.9g
Calcium		31.9%
Iron		21.4%
Potassium		115.8mg
Vitamin A		10%
Vitamin C		10%
*Nutritional information will vary depending on the brands you use.

*Adapted from Busy Budgeter.

Make Again Monday: Chipotle Ranch Burgers

2026-08-31T05:00:00.000-04:00

I made these burgers and was thinking my youngest would not eat them since she is not a fan of spicy foods. But to my surprise she liked these burgers and did not find them too spicy.

I love the flavor the chipotle peppers add to the burgers. The chipotle peppers in the burger and in the ranch dressing on top add just the right amount of smokey spicy flavor.

To see the recipe and original post click here.

Enjoy!!!

Roasted Garlic Alfredo Sauce

2026-08-28T05:00:00.000-04:00

I already have two alfredo sauces, a basic one you can find here and one that has some seasonings in it that you can find here. I never thought I would have two Alfredo sauces let alone three of them.

Just like my other sauces, this one is creamy and rich, but it differs in the delicious garlic flavor it has. This recipe calls for one whole head of garlic roasted. If you do not know how to roast garlic, you can find directions on how to do it here.

Roasted Garlic Alfredo Sauce

Ingredients:

1 head roasted garlic
6 tablespoons unsalted butter
1 3/4 cup heavy whipping cream
1 1/4 cup shredded parmesan cheese
1/2 teaspoon black pepper
1 tablespoon heavy whipping cream
2 teaspoons cornstarch

Directions:

In a medium saucepan, over medium-low heat, add in the butter and melt.
Pour in the heavy whipping cream and mashed roasted garlic, stir to combine. Bring the mixture to a simmer, while stirring often.
Add in the parmesan cheese and stir until smooth.
In a small bowl, stir together the heavy whipping cream and cornstarch until smooth. Pour into the saucepan and stir until the sauce has thickened.

Enjoy!!!

Notes:

One batch of this sauce makes about 1 pound and 5 ounces.

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 549
Total Fat		52.6g
Saturated Fat		33.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		177mg
Sodium		350.9mg
Total Carbohydrates		9.6g
Dietary Fiber		0.6g
Sugars		0g
Protein		15.4g
Calcium		27.9%
Iron		1.4%
Potassium		46.3mg
Vitamin A		0.1%
Vitamin C		5.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Chunky Chef.

Seasoned Roasted Cauliflower

2026-08-26T05:00:00.000-04:00

Fresh cauliflower is seasoned with six different seasonings, that you likely have in your spice drawer right now, which give it plenty of delicious flavor. The cauliflower is then roasted until tender and crispy.

Seasoned Roasted Cauliflower

Ingredients:

2 heads cauliflower
6 tablespoons olive oil
3 teaspoons ground coriander
2 teaspoons ground cumin
3/4 teaspoon paprika
3/4 teaspoons garlic powder
1/2 teaspoon cayenne pepper
black pepper, to taste

Directions:

Preheat the oven to 450º F. Lightly oil a baking sheet.
Cut the cauliflower into florets.
In a large bowl, combine the olive oil and all of the spices. Add the florets to the bowl and toss to combine.
Spread the florets out into a single layer on the prepared baking sheet.
Place the baking sheet into the oven and bake for 15 minutes. Turn the cauliflower over and bake for an additional 15 minutes or until golden brown and crispy brown.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 200
Total Fat		14.5g
Saturated Fat		2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.1g
Cholesterol		0.5mg
Sodium		1mg
Total Carbohydrates		22.9g
Dietary Fiber		7.6g
Sugars		0.1g
Protein		5.8g
Calcium		0.2%
Iron		3.2%
Potassium		27mg
Vitamin A		4.1%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

Make Again Monday: Hawaiian Overnight Oats

2026-08-24T05:00:00.000-04:00

Overnight oats are the perfect breakfast for those busy weekday mornings. Prepare it the night before and your breakfast is ready in the morning. There are so many different ways to flavor the oats and they keep me full until lunch time.

To see the recipe and original post click here.

Enjoy!!!

Cowboy Spaghetti

2026-08-21T05:00:00.000-04:00

Spaghetti without the classic jarred spaghetti sauce, but a falvorful homemade sauce. Bacon is added for a delicious flavor. Plus it is ready to eat in under 30 minutes, making it a great dinner for those busy weeknights.

If you are a fan of spiciness, make sure you add the picked jalapeños on top. It adds a delicious spicy flavor to the spaghetti.

Cowboy Spaghetti

Ingredients:

8 ounces spaghetti noodles
1 tablespoon olive oil
6 slices turkey bacon, chopped
1 pound ground turkey
1/2 cup diced yellow onions
2 cloves garlic, minced
1 tablespoon chili powder
black pepper, to taste
2 tablespoons Worcestershire sauce
15 ounce can diced tomatoes with chilies
15 ounce can tomato sauce
6 ounces sharp cheddar cheese, shredded
diced green onions
pickled jalapeños

Directions:

Cook the pasta according to the package directions until al dente. Drain well.
In a large skillet, over medium-high heat, add in the oil and heat. Add in the bacon and cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel lined plate.
To the skillet, add in the ground turkey and onions. Cook until the turkey is completely cooked. Add in the garlic, stirring and cooking for 30 seconds.
Add in the chili powder, black pepper, Worcestershire sauce, diced tomatoes, tomato sauce. Stir until well combined.
Add the cooked and drained noodles to the skillet and toss to coat well in the meat sauce.
Top each serving with some shredded cheese, green onions and pickled jalapeños.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 530
Total Fat		20.4g
Saturated Fat		9.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2g
Cholesterol		98.7mg
Sodium		1055.3mg
Total Carbohydrates		55.2g
Dietary Fiber		4.4g
Sugars		9.9g
Protein		32.5g
Calcium		24.6%
Iron		21.5%
Potassium		177.1mg
Vitamin A		38.1%
Vitamin C		14.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

Bacon Grilled Cheese

2026-08-19T05:00:00.000-04:00

The other day I was really craving a grilled cheese. As I was getting out ingredients to make it I saw a few pieces of bacon and remembered this recipe. So it only made sense to make it, it satisfied my craving and used up the bacon.

I had everything I needed to make this recipe except sourdough, so I had to settle for the bread that was in the house. The grilled cheese hit the spot and I loved the addition of the crunchy, salty bacon. The only thing that would make it better would be sourdough bread.

Bacon Grilled Cheese

Ingredients:

3 slices turkey bacon, cooked until crispy
1 tablespoon unsalted butter, softened
1 tablespoon shredded parmesan cheese
2 slices sourdough bread
2 ounces sharp cheddar cheese, shredded
1 ounces pepper jack cheese, shredded

Directions:

Preheat a skillet over medium-low heat.
Spread the butter on to one side of each slice of bread. Place the bread butter side down.
Top one slice of bread with half of both cheeses. Place the bacon on top of the cheese and then sprinkle on the remaining cheeses. Place the remaining slice of bread on top, buttered side up.
Sprinkle half of the parmesan cheese into the skillet and place the sandwich on top. Cook until the bread is lightly golden an cheese is starting to melt. Remove the sandwich and sprinkle the remaining parmesan cheese into the skillet and place the sandwich, toasted side up onto the cheese. Cook until lightly golden and cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 778
Total Fat		47.7g
Saturated Fat		29.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		166.5mg
Sodium		1557.8mg
Total Carbohydrates		46.2g
Dietary Fiber		0g
Sugars		0g
Protein		38.2g
Calcium		61.4%
Iron		16%
Potassium		25.8mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Insanely Good Recipes.

Make Again Monday: Apricot Chicken

2026-08-17T05:00:00.000-04:00

The original recipe makes a ton of food. This time I cut the chicken amount in half, since everyone typically eats only a half of a chicken breast and the breasts I get are quite big. I also made rice to go with the chicken and sauce and it is definitely the way to go. The delicious sauce makes the rice very yummy.

To see the original blog post and recipe click here.

Enjoy!!!

Oatmeal Cookie Cold Brew

2026-08-07T05:00:00.000-04:00

Oh my goodness this coffee is SO SO good. The original recipe calls for oat milk, which makes perfect sense for an oatmeal cookie latte. However, oat milk cost more than regular dairy milk or even half and half. Plus I have never had it before and didn't want to risk spending the money on it an not liking it. Since oat milk is known for having a rich and creamy taste I used half and half since it is also rich and creamy. Besides being so very delicious this coffee uses ingredients that I alway have on hand. I can see myself making this often while the weather stays warm or even hot outside.

Oatmeal Cookie Cold Brew

Ingredients:

coffee ice cubes
1 cup cold brew coffee
1/2 cup half and half
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Directions:

In a glass, add in some coffee ice cubes and pour the cold brew over top.
In a glass measuring cup, whisk together the half and half, maple syrup, ground cinnamon and vanilla extract until well mixed.
Pour the cream mixture into the glass.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 219
Total Fat		12.1g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		60mg
Sodium		65.1mg
Total Carbohydrates		17.9g
Dietary Fiber		0.3g
Sugars		17.4g
Protein		4.3g
Calcium		22.6%
Iron		1.9%
Potassium		120.6mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Bean Leaf Cup.

Buffalo Chicken Salad

2026-08-05T05:00:00.000-04:00

I have really come to love chicken salad. It goes great on bread or bun or even better on a buttery flaky croissant. A good filling for a tortilla and of course so good with crackers. This chicken salad is nice and spicy with a bit of creaminess thanks to the ranch dressing and sour cream.

Buffalo Chicken Salad

Ingredients:

1/3 cup sour cream
1/3 cup ranch dressing
1/3 cup Franks hot sauce
3 cups cooked shredded chicken breasts
3/4 cup cooked and crumbled turkey bacon
2 stalks celery, diced
1/2 cup diced green onions
black pepper, to taste

Directions:

In a large bowl, whisk together the sour cream, ranch dressing and hot sauce.
Add in the chicken, bacon, celery, onions and stir to mix well.
Season with black pepper.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 244
Total Fat		13.9g
Saturated Fat		3.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		92.2mg
Sodium		895.7mg
Total Carbohydrates		2.8g
Dietary Fiber		0.4g
Sugars		1.7g
Protein		23.4g
Calcium		2.4%
Iron		1%
Potassium		77.7mg
Vitamin A		3.3%
Vitamin C		3.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from BruCrew Life.

Sun Dried Tomato Chicken Salad

2026-07-31T05:00:00.000-04:00

You may or may not have seen the various takes on the "marry me chicken" dish. I have made several of them and they are all delicious. So of course I had to try this one. However I am not the biggest fan of the marry me name so I just use sun dried tomato in the name instead.

I like making chicken salad in the summer for lunch, because it is a great way to get some more protein in my diet and tastes delicious with my favorite crackers.

Sun Dried Tomato Chicken Salad

Ingredients:

3 pounds boneless skinless chicken breasts
32 ounces low sodium chicken broth
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup sun dried tomatoes in oil, chopped
2 tablespoons oil from sun dried tomatoes
1 teaspoon dried basil
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper

Directions:

In a large skillet wide skillet, add in the chicken breasts. Pour the chicken broth over the chicken. Heat over medium-high heat.
Once the broth comes to boil, cover the skillet and reduce the heat to low. Simmer the chicken for 20-25 minutes or until the chicken is completely cooked.
Allow the chicken to rest for 5 minutes and then shred with two forks. Reserve the chicken broth.
Transfer the chicken to a large bowl. Add in the mayonnaise, sour cream, sun dried tomatoes, sun dried tomato oil, basil, parmesan cheese, garlic powder and black pepper. Stir until well combined.
If desired, add in the chicken broth in 1 tablespoon increments until desired consistency and creaminess is reached.
Cover the bowl and refrigerate until well chilled.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 238
Total Fat		10.5g
Saturated Fat		3.1g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1.5g
Cholesterol		106.2mg
Sodium		589.6mg
Total Carbohydrates		4.4g
Dietary Fiber		0.6g
Sugars		1.8g
Protein		29.7g
Calcium		6.1%
Iron		2.8%
Potassium		142.8mg
Vitamin A		1%
Vitamin C		2.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

Smoked Sweet Smoked Sausage Bites

2026-07-29T05:00:00.000-04:00

When I got into running I gave up drinking pop. I used to be a fan of Coca Cola, but realized with all of the work I was doing to get better at running I needed to pay attention to what I put in my body. The only pop I drink now is Vernors, but only when I do not feel, especially for a stomach ache. When I saw this recipe called for ginger ale, of course I used Vernors, I really wanted to see how it would taste.

I loved the sweet taste these sausages had. I had planned on then giving me two nights worth of dinner, but they did not last, my family loved them. They would also make a great appetizer, but either way you serve them you might want to double the recipe, they might not last long.

Smoked Sweet Smoked Sausage Bites

Ingredients:

14 ounces smoked sausage, sliced
3/4 cup ginger ale
1/2 cup brown sugar
1/2 cup barbecue sauce

Directions:

Preheat the oven to 300º F.
Place the sausage into a square baking dish.
In a medium bowl, whisk together the ginger ale, brown sugar, barbecue sauce until well mixed. Pour over the sausage.
Bake for 1 1/2 hours.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 351
Total Fat		10.5g
Saturated Fat		3.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		52.5mg
Sodium		923.3mg
Total Carbohydrates		39.5g
Dietary Fiber		1.8g
Sugars		46.8g
Protein		14g
Calcium		4.7%
Iron		7.5%
Potassium		329.5mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mostly Homemade Mom.

Make Again Monday: Jalapeño Popper Macaroni Salad

2026-07-27T05:00:00.000-04:00

I forgot just how much this recipe makes. The two boxes of pasta should have been a clue, but I had jalapeños to use and just enough for this recipe.

When I make it again, I am going to half the recipe or maybe even quarter it. I also want it to be a little bit creamier. Over the years I have come to love my pasta salads nice and creamy and this one was a tad bit dry for my taste.

To see the recipe and original pst click here.

Enjoy!!!

Strawberry White Chocolate Ice Latte

2026-07-24T05:00:00.000-04:00

I have made this Iced Strawberry Latte before and decided to add some white chocolate. White chocolate is one of my favorite latte flavors. The latte did not have a big coffee flavor, but it was still delicious and I enjoyed every last sip of it. Next time I will tweak it to make the coffee flavor a bit more prominent.

Strawberry White Chocolate Ice Latte

Ingredients:

4-5 tablespoons strawberry simple syrup
3/4 cup milk
1/2 cup cold brew coffee
coffee ice cubes
1/4 cup half and half
3 tablespoons white chocolate chips

Directions:

Add the strawberry syrup, milk and coffee to a glass and stir to mix.
Add in coffee ice cubes.
In a microwave safe container, add in the half and half and chocolate chips. Microwave in 30 second increment, just until the chocolate chips are melted and incorporated with the half and half.
Use a frother to froth the half and half, then pour on top of the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 398
Total Fat		18g
Saturated Fat		11.2g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		2.9g
Cholesterol		44.1mg
Sodium		166.5mg
Total Carbohydrates		46.8g
Dietary Fiber		0.8g
Sugars		45.9g
Protein		10g
Calcium		35.3%
Iron		1.2%
Potassium		501.4mg
Vitamin A		7.7%
Vitamin C		31.5%
*Nutritional information will vary depending on the brands you use.

Dried Cherry Toasted Almond Chicken Salad

2026-07-22T05:00:00.000-04:00

Normally when a recipe calls a certain amount of cups of cooked shredded chicken I always just go with 1 chicken breast equals 1 cup. Most times that does not make a difference in the finished product if there is a bit more chicken. However with this salad it did make a difference and I ended up with a drier chicken salad than I like. The next day when I tried it I had to add a bit more mayo and sour cream. But of course I did not think to take new pictures since I had taken pictures the day before. So I guess I will have to make this delicious salad again sooner than later so I can take new pictures.

Dried Cherry Toasted Almond Chicken Salad

Ingredients:

Dressing

1/3 cup plain nonfat greek yogurt
1/3 cup mayonnaise
1 1/2 teaspoons lemon juice
3 teaspoons honey
1 tablespoon everything bagel seasoning
1/4 teaspoon black pepper

Chicken Salad

1/3 cup sliced almonds
3 cups shredded boneless skinless chicken breasts
1/2 cup finely diced celery
1/2 cup dried cherries, roughly chopped
3 green onions, sliced
1 teaspoon dried parsley

Directions:

In a large bowl, stir together the yogurt, mayonnaise, lemon juice, honey, everything bagel seasoning and black pepper until well combined.
Add the sliced almonds to a dry skillet and toast over medium-low heat, tossing occasionally until golden, about 5-7 minutes. Remove from the heat and allow to cool.
To the bowl with the dressing add in the chicken, celery, dried cherries, onions, parsley and cooled almonds. Mix well.
Cover and refrigerate until ready to serve.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 322
Total Fat		11.6g
Saturated Fat		0.9g
Trans Fat		0g
Polyunsaturated Fat		3.3g
Monounsaturated Fat		4g
Cholesterol		3.7mg
Sodium		172.9mg
Total Carbohydrates		17.6g
Dietary Fiber		2g
Sugars		11.9g
Protein		35.5g
Calcium		5.8%
Iron		3.4%
Potassium		148.9mg
Vitamin A		12.8%
Vitamin C		7.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

Savory Sweet and Satisfying

Make Again Monday: Crunchy Buffalo Chicken Salad

Crock Pot Marry Me Chicken

15.4g

8.7g

0g

0g

0g

168.3mg

608.5mg

11.1g

1.5g

3.2g

43.3g

10.9%

5.8%

290.8mg

3.5%

4.7%

Make Again Monday: Barbecue Chicken Salad

Sausage Macaroni and Cheese

44.5g

22.4g

0g

0g

0g

130.4mg

1044.4mg

55.6g

2.5g

9.7g

40.6g

65.8%

11.1%

241.7mg

5.5%

2.8%

Mexican Tater Tot Casserole

48.2g

18.5g

0g

3.1g

6.9g

117.6mg

1402.7mg

55.8g

6.4g

7.9g

32.5g

22.1%

17.7%

975.9mg

0%

1.7%

Make Again Monday: Homemade Hamburger Buns

Chicken Costoletta

54.5g

23.2g

0g

0.4g

3g

189mg

421.5mg

26.8g

0.4g

1.1g

30.8g

8.8%

6.4%

265.4mg

6.5%

5.1%

Tater Tot Sausage Breakfast Bowl with Gravy

64.9g

24.5g

0g

5.3g

10.7g

115.2mg

1589.2mg