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Recipe Catch-up…

2 Aug

I use my blog to save recipes so that I can find them when I want to make them again.  So this won’t be an amazing entry unless you really want to find some new recipes.


Chicken Tetrazzini –

Crock Pot Chicken and Dumplings –

Crock Pot Three Cheese Chicken Lasagna –

Slow Cooker Mongolian Beef –

That’s all for now!


Jolly Holiday Chicken Enchilada Soup…

17 Jan

I’ve been meaning to add this recipe for a few weeks.  So I figured I’d finally add it so I have all my favorite recipes saved all in one place. A few weeks ago Ryan made Chicken Enchilada Soup from the Jolly Holiday Bakery at Disneyland.  The only difference is we didn’t fry up corn tortillas. Instead we had it in a sourdough bread bowl. It was DELICIOUS.

our finished masterpiece!

our finished masterpiece!

Cheesy Enchilada Soup from

Disneyland’s Jolly Holiday Bakery
Serves 6 to 8

5 yellow corn tortillas, cut into thin strips
1/4 cup vegetable oil, plus 2 tablespoons, divided
1 yellow onion, chopped
1 tablespoon finely chopped garlic
1 red bell pepper, chopped
1/2 cup corn
5 cups chicken stock
15-ounce can tomato puree
1/2 teaspoon coarse salt
1 1/4 teaspoons chili powder
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons sugar
3/4 teaspoon Tapatio hot sauce
1 teaspoon Worcestershire sauce
4 teaspoons flour
1/2 cup water
2 1/2 cups shredded cooked chicken
1/2 cup heavy cream
1/4 cup sour cream
1 cup shredded mild cheddar cheese
1/2 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro, for garnish

1. Heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.

2. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.

3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.

4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.

5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.

6. To serve, garnish with fried tortilla strips and cilantro.

Grilled Hawaiian Teriyaki Burgers…

5 Sep

Tonight we had one of our now deemed favorite meals we’ve ever made. We made homemade onion rings which I’ve posted in the past. Then we tried a new recipe from for Grilled Hawaiian Teriyaki burgers.  It fed our burger and fattening food craving without making us feel gross and it was super delicious!

We would have never thought to hide vegetables in the burger patty like this recipe calls for, and you couldn’t taste them. We both agreed we have a feeling we will be doing this more often in the future for us and for our future kids someday.  I wasn’t that good at shredding the carrots as we had baby carrots already, but even with bigger chunks, you couldn’t taste them and they were easy to eat through.

Corn on the Cob, Pineapple Teriyaki Burgers, and Homemade Onion Rings

Corn on the Cob, Pineapple Teriyaki Burgers, and Homemade Onion Rings


  • 2 lbs Lean 93% ground beef (we had 1.5 lbs and made 7 burgers)
  • 1/2 cup grated carrots
  • 1/2 cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce (or more if you like it spicy)
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns (I used Martin’s)
  • 8 lettuce leaves

For the pineapple teriyaki sauce:

  • 1/2 tbsp cornstarch
  • 1/4 cup cold water
  • 1/4 cup low sodium soy sauce
  • 1/2 cup pineapple juice
  • 3 tbsp brown sugar
  • 1/2 teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced


For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.

For the teriyaki sauce:  Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Yum! Super delicious. It was a bit labor intensive, but we definitely plan on making them again soon!

Chicken and Asparagus Stir Fry…

10 Aug

We tried another new recipe this weekend from since we are back home.  This week it was Chicken and Asparagus Stir Fry.


  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste


Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

For 1.25 cups its under 300 calories which makes it super yummy!  We served it on top of some brown rice and it made enough so we have leftovers throughout the week for work.

First Attempt at Stuffed Chicken Breasts…

12 Jul

Another weekend, another recipe off of that my husband and I try. This weekend I picked that we try one of the stuffed chicken breast recipes – spinach and feta to be exact.  They were easier to stuff than we thought they would be and were super delicious! While my blog has become a lot of recipes lately, hopefully I will have some other posts in the future. I’ve been focusing on my other blog more lately.



Spinach and Feta Stuffed Chicken by


  • cooking spray or oil mister
  • 1 tsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 1/4 cup chopped parsley
  • 1 tbsp fresh dill
  • 1/2 cup (2.5 oz) crumbled Feta cheese
  • 1/3 cup fat free ricotta
  • 1/4 tsp kosher salt and pepper, plus more to taste
  • 8 thin skinless chicken breast cutlets (1.5 lbs total)
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup whole wheat seasoned breadcrumbs


Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.

With them, we made Buttery Lemon Parsley Noodles from 


  • 1 pound Pasta (fettuccine, Linguine, Angel Hair)
  • 4 Tablespoons Butter
  • 1/4 cup Finely Minced Parsley
  • 1 whole Lemon
  •  Salt And Pepper, to taste

Preparation Instructions

Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.

Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, add in the parsley.

Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.

Add salt and pepper to taste, then toss around and serve.

Both of them were super delicious and a nice light dinner!

Asparagus and Poached Egg Pasta…

18 Jun

Another great recipe from Over the weekend we also made Asparagus and Poached Egg Pasta.



I can always only poach one perfect egg. Anything after that is quite special. Haha. I think I see an egg poacher in my future.  However, for the lack of sauce, it had a lot more flavor than I expected it to have. I was happily surprised and will definitely make it again!

Asparagus and Poached Egg Pasta from


  • 8 oz uncooked pasta, I whole wheat spaghetti noodles
  • 2 bunches medium asparagus, tough ends removed (about 4 cups)
  • 4 large eggs
  • kosher salt and fresh pepper
  • 2 tbsp freshly shaved Pecorino Romano or Parmigiano Reggianio

(This is for four servings, we were only eating two so I only needed to poach two eggs. The pasta heats up really well with the cheese, asparagus and noodles without the egg for work left overs.)


  • Cut asparagus on an angle to one-inch pieces.
  • Bring a large pot of salted water to a boil.
  •  Cook pasta according to instructions for al dente. TWO minutes before pasta is done, ADD asparagus.
  • RESERVE 1 cup pasta water before draining pasta and asparagus in colander.
  • Meanwhile while pasta water is boiling, poach eggs.
  • Remove eggs with a slotted spoon and set aside on a plate.
  • Drain pasta then add back to pot along with some of the reserved pasta water.
  • Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.

Western Omelet Breakfast Potato Skins

15 Jun

Another great recipe I discovered from that was used this weekend is for the Western Omelet Breakfast Potato Skins. I made these for breakfast over our weekend and they definitely earned a thumbs up from my husband. They were super delicious. It was my first time making potato skins so I feel I could definitely get my skills down to make them more even, but they weren’t as bad as I thought they would be to make.

Western Omelet Breakfast Potato Skins from 


  • 2 medium russet potatoes
  • olive oil spray
  • 2 large eggs
  • 3 egg whites
  • 2 tbsp fat free milk
  • 2 thin slices lean ham, chopped
  • 2 tbsp chopped onion
  • 1/2 cup bell pepper, chopped
  • salt and fresh pepper
  • 4 tbsp reduced fat cheddar cheese


  • Heat oven to 450°.
  • Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato.
  • When finished, allow to cool enough to handle. Cut potatoes in half horizontally.
  • Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
  • In a large bowl, whisk eggs, milk, salt and pepper.
  • Add onion, pepper and ham and mix well. (We used turkey bacon instead of ham.)
  • Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
  • Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper.
  • Fill with eggs and top each one with 1 tbsp cheese.
  • Place on a baking sheet and bake 5-10 minutes or until cheese is melted.

(click photo for source)