Chicken Parmesan Casserole

Here’s another easy chicken recipe that the kids loved- so I will be making it again.  Hope your family likes it too! This recipe is from


  • 2 cups rotini pasta
  • 1 (12 ounce) can chicken chunks, drained
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • 1/2 cup seasoned bread crumbs


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

**Link to original recipe post: click here.

Creamy Chicken Casserole

This recipe from allrecipes has been a big hit with our family.  I love simple you can almost keep everything on hand to cook this recipe.

I just made a few changes- I added a little onion finely chopped and cooked it with the chicken and added some cheese to the top.


  • 2 (6.8 ounce) packages chicken flavored rice
  • 4 cups cubed cooked chicken
  • 2 cups sour cream
  • 2 cups chow mein noodles


  1. Prepare rice mix according to package directions. Remove from the heat; stir in the chicken and sour cream. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the chow mein noodles. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

**Direct link to recipe: click here.

Chicken Caesar Lasagna

I haven’t posted a recipe in a while.  I have been rather lazy with my cooking lately- relying on old favorites and throwing together hodge-podge meals.

But last night, I tried something new, and it was delicious.  We are not normally fans of Alfredo sauce, but I decided to try it and I am pleased to say this recipe has made the cut- and we will be having it again.

I found this recipe through a blog- Stop and Smell the Chocolates.

Here is the recipe:

Chicken Caesar Lasagna

9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light Alfredo sauce- (I used one jar and it still turned out great)
3 tablespoons lemon juice – (didn’t have this so I didn’t use it)
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
1+ cup shredded Italian blend cheese (if you don’t have this blend, just use whatever cheese you have- that’s what I did)

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Sprinkle 1/3 of the cheese over mixture. Repeat layers twice, topping with remaining cheese. Cover; bake for 45-55 minutes or until heated through. Uncover. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

*** I did not have anything to cover the dish with in the stove- so I put it in for 30 minutes instead at 325 and kept an eye on it.  It came out great, the top did not burn, and it was nice and warm.

If you try it let me know what you think!

***Direct Link to original recipe post, click here.

Spinach Mashed Potatoes

Spinach Mashed Potatoes

I was feeling desperate this week.  Dealing with my first somewhat picky eater- and it is so frustrating when I make something and he won’t eat it- and then I am scrounging through the kitchen trying to find something that I know he will eat.

So, I got online and starting looking for some recipes that had veggies and were similar to the consistency of baby food- hoping that I could then make something that the rest of the family could also eat and thereby cutting down on the amount of time I have to spend in the kitchen.

We tried this recipe on Tuesday this week and I LOVE it!  So simple and easy to whip up, all ingredients you probably have around the house already and makes enough for leftovers but you are not “swimming in it.”

I served this with chicken cooked on the stove top.

Here is the recipe from Allrecipes.


  • 1 (10 ounce) package frozen chopped spinach
  • 6 potatoes, peeled and chopped
  • 1/2 cup butter
  • 1 cup sour cream
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon dried dill weed
  • 1 cup shredded Cheddar cheese


    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
    2. Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
    3. In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.

Bake 20 minutes in the preheated oven, until bubbly and lightly brown.


***Link to original recipe, click here.

Apple Cinnamon Muffins

I love muffins in the morning.  They are a perfect mate for coffee, and especially on those days when we are leaving the house early, it is nice to have something to grab for myself and the kiddos so we can munch in the car on our way to the park or a friend’s house.

I have made this recipe for several years.  It is low calorie and made with whole wheat flour- no oil. So it feels good to have something healthy as well as fast and easy. This is a combination of several recipes that I have seen for apple muffins over the years.



  • 1 1/2 c. Wheat Flour
  • 3/4 c. white sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/3 c. applesauce
  • 1 egg
  • 1/3 c. milk
  • 1 apple, peeled, cored, and chopped



Preheat oven to 400 degrees.  Grease muffin cups. Stir together flour-cinnamon.  Mix in applesauce, egg, milk.  Fold in apples.  Spoon batter into muffin cups.

Bake 20-25 min until toothpick or knife comes out clean.


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Pot Roast

Pot Roast in the slow cooker is one of my all time favorite things to eat.  The meat is so tender and flavorful, perfect for young kiddos who are still getting their teeth.

It also involves very little prep time and with young kids- usually I just don’t have time- and don’t want to take the time- to prep a dish for dinner. I like simple and easy cooking.

A friend gave me this recipe years ago, and it has been served at our table regularly.


  • 3-5 lb pot roast (chuck roast)
  • 1 pkg. dry onion soup mix
  • 1 can condensed cream of mushroom soup (or golden mushroom)
  • 6 potatoes (cut in chunks)
  • 2 cups baby carrots
    Pot Roast
  • 1 yellow onion, chopped
  • 2 stalks celery (cut in chunks)
  • 1 can beef broth
  • 3 cloves of garlic (or more if you like garlic)


Place pot roast in slow cooker, top with all other ingredients, cook on low for 6-8 hours till meat is fully cooked and tender.


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Basic Baked Spaghetti

On those days when life is so crazy and I haven’t had time to think about dinner, let alone get to the grocery store, I love that I can fall back on this family favorite.  So simple, takes about 45 min. and then you are ready to eat- about 10 min prep time and then throw it in the oven.

Found this on Allrecipes.


  • 3/4 pound lean ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • 1 pound spaghetti
  • 1 cup shredded mild Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Mix together spaghetti and meat mixture, pour into 9×13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

***Direct Link to recipe, click here.

Taco Dip

All right, I know you all are getting ready for your superbowl parties tomorrow.  Head out to the store or scrounge in your cabinets and pull together these ingredients for an awesome dip to serve with your favorite chips.  This has been a family favorite of ours for years- I got this recipe from my Mom.


  • 8 oz. can bean dip
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1 lb ground beef
  • 1 package Taco Seasoning
  • 1/4 c. water (add water slowly, may not need it all)
  • 1-2 Tomatoes, finely chopped
  • 1 sm. onion (optional) chopped as fine as you desire
  • Black Olives (optional)
  • Guacamole (optional)
  • 3 cups cheddar cheese (any kind of cheese will work and use amount you wish)
  • Your favorite Chips for dipping


Preheat oven to 325.

Mix bean dip, cream cheese, and sour cream- layer in the bottom of 9×13 pan.  Brown meat, drain.  Add taco seasoning and water to meat and mix.  Layer meat over cream cheese layer. Chop tomatoes and onion, layer over meat mixture.  Add any other extras- black olives, guacamole.  Top everything with layer of cheese.

Put in oven and warm until cheese melts and heated all the way through.  Eat and Enjoy!

Tortellini Soup

I have no idea who the original person was who thought up this delicious recipe.  My friend Erin shared it with me years ago, and I don’t know where she heard of it- but she raved about how delicious it was so I decided to give it a try.  This quickly became a favorite for the whole family.  Very easy to make and only six ingredients!


  • 1 T butter
  • 1 rounded tsp. minced garlic (or more if you love garlic like we do)
  • 32 oz. chicken broth
  • 1 block frozen spinach, thawed
  • 1 15 oz. can diced tomatoes
  • 8 oz. dried tortellini


Saute garlic in better until browned. Add chicken broth and bring to a boil.  Add tortellini and reduce heat. Simmer for 10 minutes. Add spinach and tomatoes and simmer 5 more minutes. Top with Parmesan if desired.

Calories per serving: 275, 6.5 grams of fat–This recipe makes 6 servings.

Stir Fry Soup

I found this delicious recipe through The Frugal Girls on FB.  But the original poster of this recipe was actually a blog called BruCrewLife.  I was pleasantly surprised with how delicious and simple this soup turned out to be.  I chose it b/c of the veggies included in the recipe and the ability to be flexible in choosing a mix that appeals to my kiddos.
It also comes to together very quickly with minimal prep time.
Stir Fry Soup
2 Tbsp. Italian dressing
1 lb. sausage
1 carton chicken broth (32 oz)
1 pkg. (16 oz.) frozen stir fry veggies (use what you like)
1 can white kidney beans, rinsed
1 can Italian style diced tomatoes, undrained
1 c. macaroni noodles, uncooked
dash of oregano
cheese for topping
Place sausage and dressing in a large saucepan and cook on medium heat until meat is cooked, stirring occasionally. Add oregano, broth, frozen veggies, beans and tomatoes and bring to a boil on high. Stir in macaroni. Reduce heat to medium and cook for 8-10 minutes. Serve topped with cheese. Makes 8 – 1 c. servings.
***Direct Link to this recipe, click here.