Chicken Nacho Bake.

So here is anther picture, yet again, then does not look too appetizing.... BUT IT WAS YUMMY! This is a really quick meal to throw together last minute and Trevor loved it :)

WHAT YOU NEED:

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup Thick 'N Chunky Salsa

1/4 cup Sour Cream

1/2 cup crushed tortilla chips

1/2 cup Mexican Style Finely Shredded Four Cheese

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.

TOP each chicken breast evenly with salsa, sour cream and tortilla chips.

BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

Cheesy Chicken, Vegetables & Noodles

SO again, my camera is not doing this meal any justice, but really it was a quick and yummy dinner. You are just going to have to believe me! :)

WHAT YOU NEED:

3 cups egg noodles, uncooked
(although egg noodles would taste so much better, I used whole wheat spaghetti as the healthy option)

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 pkg. (16 oz.) frozen stir-fry vegetables (sugar snap pea mixture)

1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 Tbsp. Grated Parmesan Cheese

COOK noodles as directed on package.

MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until no longer pink. Add vegetables; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in VELVEETA; cook and stir 1 to 2 min. or until melted.

DRAIN noodles; place on platter. Top with chicken mixture and Parmesan.

Chicken Parmesan Bundles.

So the picture doesn't do it justice, but these puppies were great! They were way too messy to take good pictures but here you go. These are so good... ENJOY!

WHAT YOU NEED:

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese softened (I just bought some whipped cream cheese)

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. Grated Parmesan Cheese

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)
(I got whole wheat crackers to make it a little healthier)

1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

German Pancaks with a South African Twist.

So right when me and Trevor say we are going to start trying to he healthy he wakes up and makes this for breakfast...

GERMAN PANCAKES!

I have never had German pancakes before but I was excited to try it out! But all of sudden Trevor starts slicing up a lime? I was like what is that for? He said in South Africa they put lime on these pancakes and that I had to try my pancake with just powdered sugar and lime squeezed on it. I thought to myself how nasty that sounded, so I thought one bite and he would shut up and let me pour syrup all over it :) BOY WAS I WRONG, one bite and I ate the REST of my pancake with no syrup and just powdered sugar and and limes :) oh boy.... this was SO good!

What you need:
6 eggs well beaten
add 1 cup milk, keep beating
add 1 tsp salt
gradually add 1 cup flour
(if for more then two people, may want to double.)

Before you start put 1 cube butter in a 9X5 Pyrex pan and put in oven, heat to 425.
When hot and bubble add mixture quickly and bake 25 minutes (20-25) at 425.

AMAZING!

Santa Fe Chicken

Me and Trevor have really been trying to eat healthier. So Trevor came home one day with alot of chicken. Getting bored of plain chicken, and salad for dinner, I decided to look up some healthy yummy quick and easy ways to make chicken for dinner. I found this recipe and knew it was up Trevor's ally. He loved it, I loved it, it was great and guilty free :)!

Prep Time: 10 min Total Time: 55 min Makes: 4 servings

What You Need:

2 cups instant white rice, uncooked (I substituted Brown Rice for the healthier option)

1 can (19 oz.) black beans, drained, rinsed

1 yellow pepper, chopped (I also added a red pepper)

1 can (10-1/2 oz.) condensed cream of chicken soup

2 cups water

1/4 cup chopped cilantro

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup of Thick 'N Chunky Salsa

1 cup Mexican Style Finely Shredded Four Cheese

Make It:

HEAT oven to 400°F.

MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.

TOP with chicken. Spoon salsa over chicken.

BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

ENJOY!

Just LOOK at those beautiful colors, thats when you know it is going to be good & healthy :)

YUM.

Spice up your pasta, quick&easy!

So this may not look super good in the picture but I just thought I would share with you a quick way to really change the taste of basic pasta. I know I have talked about Pesto before, but I am going to again because pesto is AMAZING! We had some more tortellini left over from the soup I had made so I decided to cook up some meat sauce and just have pasta one night. Although red sauce pasta is a classic, and great, I was kind of in the mood for something with a little more pizazz. I opened up the fridge to find some pesto left. One big spoonful of that pesto changed the whole taste of the pasta. So if you just want to change the taste up a bit, go get yourself some pesto, you can even just toss your pasta with the pesto alone for a great pasta option. You can use it on practically anything to spice up the taste!

Tiny Pies.

So these are a fun treat you can make for either Halloween Treats or Thanksgiving treats. I thought they were adorable. I made the pumpkin pies bigger then I wanted to originally but didn't have any small little tins for them. I put a picture up of what they would look like if you made them super duper tiny, maybe next Halloween. They are just so CUTE.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Tiny Pies.

I used the standard refrigerated Pillsbury pie crusts, and cut out round shapes using a cup since I didn't have a biscuit cutter. I winged some strawberry filling but you could use apple and blueberry pie filling as well. I didn't measure anything just threw in a little bit of sugar, a dash of cinnamon. I used a canned pie filling.

I even tried a few miniature lattice tops which, kind of turned out well, I got tired with them REAL fast and these are just tiny pies haha.

The pies were baked in a 375 degree oven for ten minutes and then checked on them.

This one I made special for Trevor :)