Spicy Sausage Pasta!

26 Feb


Oh my gracious…THIS is a GREAT new recipe I found last weekend! Its also super easy (and inexpensive) to throw together on a weeknight when you have very little time to devote to making dinner for the family. I’ll warn you…this recipe will literally punch you in the face with flavor! Its amazing 🙂


1 TBSP Olive Oil
1 LB Smoked Sausage
1 ½ Cups Onion, diced
2 Cloves of Garlic, minced
2 Cups of Chicken Broth (all natural, or low sodium would be best)
1 (10oz) Can of Rotel
½ Cup Heavy Cream
8oz Penne Pasta
½ tsp Salt and Pepper
1 Cup Mexican Blend Cheese
⅓ Cup of Scallions, thinly sliced


Lightly brown the sliced sausage and onions in the olive oil over medium-high heat in a deep skillet. Add the garlic and cook it in there for about 30 seconds. Add your broth, rotel, cream, pasta, salt and pepper to the pan and bring it all to a boil, then cover it and let it simmer for about 15 minutes (or until the pasta is tender). (I uncovered the dish after about 10 minutes and let it finish cooking uncovered to get rid of some of the extra broth/water). Add your cheese and scallions to the dish and stir well.

Credit to the Original Source


Coconut Lime Chicken

5 Jan


My family and I just enjoyed a really great chicken recipe tonight! We put steamed broccli and peas with our dinner, but you could do this over rice or anything you like really! It was very flavorful and not too heavy on any one ingredient. I hope you enjoy it!


2 Lbs Boneless Chicken Breasts
3 TBSP Olive Oil
1 tsp Cumin
1 1/2 tsp Coriander
2 TBSP Soy Sauce
1 1/2 tsp Salt
2 TBSP Sugar
2 tsp Curry
1/2 Cup Coconut Milk
Pinch of Cayenne
1 Small Fresh Hot Chili (like Thai or Serrano) minced
1/4 cup Chopped Fresh Cilantro
Fresh limes, cut into wedges


You can make this several ways, but I really enjoyed making chicken skewers on the grill by just cutting the chicken into 1 inch pieces before marinating them! It was SO good that way! Basically you’ll want to add all of the ingredients above (I pulsed them in my Ninja blender to make a thin well blended marinade) and then marinate your chicken in the mixture for at least two hours. I squeezed the lime onto the chicken before serving versus putting it into the marinade.
I also decided to double the ingredients to allow for some dipping sauce, but it really made plenty to have kept some behind anyway to do that with later.

Credit to the Source


Chicken, Apple, Walnut, Feta Salad

4 Jan


Well if the name alone doesn’t grab you, then I don’t know what else to do to sell you on this salad! Its just simply amazing and SO easy to throw together. I also love the fact that its not expensive to make like a lot of salads and dressings can be. Let me know what you think!


2-3 Chicken Breasts, Grilled
12 oz of Spring Mix Salad
2 Granny Smith Apples, Sliced Very Thin
1/2 Cup Chopped Walnuts (If you want to toast them first it gives a great crunch!)
1/4 Cup Dried Cranberries
6 oz Feta Cheese, Crumbled
1 TBSP Dijon Mustard
1 ¼  TBSP Maple Syrup
2 tsp Apple Cider Vinegar
1/4 Cup Olive Oil
Salt And Pepper (to taste)


I actually ended up doubling the dressing so I could marinate my chicken overnight (so the mustard / syrup / vinegar / oil / salt and pepper are the things to double if you would like to do that as well). Anyway, just grill your chicken accordingly and then assemble the salad as it calls for above. The dressing part is the mustard through the salt and pepper, so blend that up well and you’re ready to eat a delicious meal! It really couldn’t be any easier!

Credit to the Source

Turkey Sausage

4 Jan


Ok everyone, so this is the real deal!! I love Jimmy Dean turkey sausage, but if I eat it all the time with breakfast it does get old fast. So here is a new recipe I found to make my own breakfast turkey sausage that my entire family loves! Best part is, its actually much cheaper and only takes about 5 minutes to make. Interested now?? Here it is – hope you like it! (By the way, you can make the patties and freeze them uncooked so you can saute them whenever you’re ready to eat them!).


1LB Ground Turkey
1 ½ tsp Brown Sugar
1 tsp Salt
¾ tsp Pepper
¾ tsp Sage
¾ tsp Thyme
¼ tsp Marjoram
¼ tsp Red Pepper Flakes


Mix all of the ingredients above really well in a mixing bowl (dont over mix though because you dont want your meat getting tough). Then let the mixture sit overnight if you can (it allows the spices to really infuse the meat). Then make the small thin patties and saute them on medium-high heat for about 6-8 minutes total, flipping them about half way through.

Credit to the Source

Skinny Chicken Alfredo

3 Jan


Yum Yum YUM! I can say that enough about this recipe I recently found! Side notes: It doesn’t make you want to kill yourself after eating it either because its not loaded with heavy cream like most Alfredo recipes.


2-3 Chicken Breasts, Grilled (cut into strips)
2 Cups Broccoli Florets (Roasted or Steamed)
8oz Fettuccine (I used the yellow box Barilla makes with bean flour for low carb/high protein)
2 TBSP Olive Oil
2 tsp Garlic, Minced (about 2 medium cloves)
2 TBSP Flour
1 Cup Low Sodium Chicken Broth (I used organic broth)
1/4 Cup Plain FAGE Total 0% Greek Yogurt
1/4 Cup Milk
1/4 tsp Pepper
1 Pinch Nutmeg (to taste)
3/4 Cup Parmesan Cheese


Grill the chicken, and cook the pasta according to package directions. (Drain and set aside). Then steam or roast your broccoli while you work on the alfredo sauce below.

In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and stir frequently until its just barely golden, about 1 to 2 minutes. Whisk in the flour slowly until its smooth. Then gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring the mixture to a low boil, stirring constantly. Lower the heat and simmer, stirring gently until the mixture thickens, about 3 minutes. Stir in the Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired. (I usually time things so everything is done at the same time and keeps hot because I prefer to layer my meal as I like it, versus tossing it all in the alfredo sauce at the end to reheat).

Credit to the Source

Sweet and Sour Chicken with Veggies

21 Dec


Well first of all, please excuse the rather ugly picture I took of our dinner the other night. Just pay attention to the yummy potential you see instead 🙂 Anyway, this is another creation for dinner that I had initial help with from a blog I read, and then I added a veggie side to it to make it a full family meal we all really loved!

Chicken Breading:

3-5 Chicken Breasts
1 Cup Corn Starch
2 Eggs, Beaten
⅓ Cup Vegetable Oil
Salt and Pepper

Rinse the chicken well and then cut it up into 1 inch cubes. Season the chicken with salt and pepper (to taste) then dip them in the cornstarch until they’re fully covered. Then dip them into the egg and place them in the medium-hot frying pan with the oil in it. I kept my electric stove on about 6-7 heat the entire time so they wouldn’t burn. I let them sit in there until they were lightly browned. Then transfer them to a 9×13 pan and cover them in the sweet and sour sauce (recipe to follow). You’ll bake them at 350 for 15 minutes then flip the chicken over and bake another 15 minutes.

Veggies as a side:

1 Crown Broccli
½ lb of Fresh Green Beans
7-8 Mushrooms
½ Cup Frozen Peas
1 Small bag of Mini Carrotts
½ – ¾ Onion
2 Garlic Cloves

This part of the dish (as you can kind of tell) is pretty much something I made up on the fly, so Im trying to remember the amounts I added. Basically take from that list what you like the best and make up your own veggies to stir fry to go with the chicken! I cut all that up into bite sized pieces and then saute’d them in a pan with a little oil for a few minutes (covered to allow it to also steam them). Then I added a little bit of the sweet and sour sauce to the dish so it could also soak up some of the flavor! I let that saute until it was tender – – about 10-15 minutes on medium.

Sweet and Sour Sauce:

¾ Cup Sugar
4 TBSP Ketchup
½ Cup White Distilled Vinegar
1 TBSP Soy Sauce
1 tsp Garlic Salt

Youll simply mix that all up and whisk it until its all incorporated well.

*NOTE* We really enjoyed this dish, but my family felt like the sauce was a little bit too sweet and needed to be a little bit more tart. Next time I plan to bump up the vinegar and soy sauce a little to get it where we personally prefer it.

Credit to the Original Source

Peanut-butter Pie

12 Dec


Have you ever tasted something SO delicious that you wanted to simply eat the entire thing until it was gone (then make another one and hit “repeat”)?? Well this recipe WILL have that effect on you if you’re not careful! *You’ve been warned!* Its also one of the easiest recipes you’ll ever make, so if you’re a fan of peanut butter and chocolate, then this recipe is for you!


2 Cups Powdered Sugar
1 Cup Creamy Peanutbutter
1 Instant Vanilla Pudding Box
2 Cups Milk
23 Oreo’s
2 TBSP Butter
1 Container Cool Whip

Directions for the crust:

Put all the oreos in a ziplock bag and crush them up with a rolling pin (they dont have to be powdered by any means – some bigger pieces are ok). Then melt your butter and put that into the bag with the oreos and just shake/mix it inside the bag until its covered the mixture. Then lay your crumbs into a pie crust and bake it for about 10 minutes on 350. LET COOL COMPLETELY before adding the pie fillings.

* We have also had this pie with a regular pie crust (cooked as the box calls for, then cooled completely before adding the pie filling) and its amazing as well. So if the oreo crust is too rich for you then try just a regular crust.

Directions for the pie filling:

First mix your pudding and milk up as the box calls for to make regular vanilla pudding (chill for 5 minutes after mixing it up). Then in a new bowl add your peanutbutter and powdered sugar to it, and then mix those two up with a fork until they thoroughly incorporate and make tiny little “balls” of peanutbutter.

Now all you have to do is layer! So put the peanutbutter mixture in the bottom of the crust, then add a few spoonfuls of the pudding on top of it and spread it to lay it over the entire peanutbutter mix. Then do another layer of peanutbutter, then another of pudding, and so forth until you use all of the mixtures (ending with the pudding on the top). I think I generally do about 3 layers worth of each mixture. You will fill that entire pie pan up to the top. Then chill the pie in the refrigerator overnight (thats the hardest part of this pie…not eating it right away)! The next day its ready to go and all you need to do is add the cool whip to the top!

*All credits for this pie go to my mother-in-law, Delores Stump!