Sorry for the delay of updates...

I wanted to apologize for not posting for several months. Some things that have happened over the past few months have kept me busy! 

October - December 

While the Hubby was finishing his last semester at Brigham Young University-Idaho, I was a nanny for two very sweet kids!  I had a wonderful time watching them! They helped me prepare for my own little bundle of Joy! 

December

This was an action packed month! My Hubby graduated from BYU-Idaho, We moved from Idaho to Utah,  and spent Christmas in California! 

Then, I spent the next few months, moving once again and getting ready for our cute little boy, Mr. Z.

Day 1

Month 2

So, as you can see I've been kinda busy. But, I have gotten into some routine and will hopefully have time to add a few recipes a week. 

Breakfast Burritos

Breakfast Burritos 

we make these quite often! they are really good and they do not take a lot of time to make. My husband introduced me to a new meat that is really good inside! It is not required but I would recommend it!  If you do not want to use the Chorizo, you can use precooked sausage links, cut into little pieces. 

4  Tortillas 

6 Eggs

10 Oz of Mexican Chorizo, any flavor ( You can find this by the Mexican cheeses in the fridge section) 

1/2 cup of Shredded Cheese 

1/4 Of Salsa

1 tomato, diced 

Optional:

Frozen Cubed Potatoes 

Sour cream

Directions:

1. Cook the chorizo in a frying pan untill it becomes crumbly. It will start out sticking together more.

2. scramble the eggs

3.Prepare any other ingredients you want.

4. Put all ingredients inside the tortillas. Fold them up and enjoy

This is what the package of chorizo looks like that we get

Cheap Individual Pizzas

The Cheap Individual Pizzas

An Original Recipe

This is something that was made up when I was a kid. I used to eat them all the time. This recipe is probably the cheapest one we have on the blog and you can change it how ever you like to your own unique taste. The measurements are all to your liking as well. It all depends on how much you want. 

I had them again for the first time the other day and they are still good! 

Ingredients:

Slices of bread

Pepperoni 

Pizza or Pasta sauce

Shredded cheese (which ever flavor you like!)

Optional:

Mushrooms

Precooked sausage 

Pineapple chunks

Super Easy Instructions:

1.  Take your piece(s) of bread and toast them til slightly crunchy.

2. On one side of the toasted bread put as much as sauce as you want to cover the piece of bread. 

3. Add any toppings you want except the cheese. Arrange them over the entire piece of bread. 

4. Top it off with any amount of cheese.

5. Put the pizzas in the microwave for about 30 seconds or until the cheese is melted and the toppings are warmed through. 

Chicken BBQ Cheddar Pitas

As you can see, this recipe is very simple and basically how much or little you want. There are no measurements because it's to your taste and liking. I wouldn't say this is our favorite recipe but if you need something quick and easy, this is a good one. Maybe you could grill the chicken in barbecue sauce and then shred it and put it on the pitas! The carb count depends on the sauce and pitas you use. I use sugar free or low sugar BBQ sauce. 

By:  Anne Coleman on disneyfamily.com

Ingredients

Cooked Chicken

Barbecue Sauce

Cheddar Cheese

Directions

1. Preheat oven to 400 degrees F.

2. Using kitchen shears, cut pitas clear around the edge, making two pita halves.

3. Top each pita half with chicken, barbecue sauce, cheese and green onion.

4. Set pitas on a cookie sheet and bake for 8 to 10 minutes or until cheese is melted and bubbly.

Sour Cream and Bacon Chicken in the Slow Cooker

Sour Cream and Bacon Chicken in the Slow Cooker

Recipe by Moms with Crockpots at http://momswithcrockpots.com/2012/01/sour-cream-and-bacon-crockpot-chicken/

Ingredients

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour (all purpose or gluten free blend)

Salt and pepper to taste

Instructions

1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don't cook the bacon and proceed with the recipe. ( We didn't cook the bacon.) 

2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

5. Pour sauce over chicken.

6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Anniversary Chicken

This is a wonderful and easy recipe! It has just enough flavor to make it a great dinner for any night! I like to eat sweet corn and maybe deviled eggs with this. A salad would also be a good side dish.

This recipe was found on AllRecipes.com

INGREDIENTS:
2 teaspoons vegetable oil
2 skinless, boneless chicken breast halves
2 tablespoons and 2 teaspoons teriyaki basting sauce
2 tablespoons and 2 teaspoons Ranch-style salad dressing
1/3 cup shredded Cheddar cheese
1 green onions, chopped
1/8 (3 ounce) can bacon bits
1 teaspoon chopped fresh parsley, for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. (I usually skip this step and it still comes out fine.) 

3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Nutrition Information
Servings Per Recipe: 2

Calories: 529, Total Fat: 26.4g, Cholesterol: 167mg, Sodium: 894mg, Total Carbs: 6.7g, Dietary Fiber: 0.3g, Protein: 62.8g

September 26, 2012 - Pork Chops and Stuffing Skillet Casserole

This is a wonderful recipe! We first discovered it when I was diagnosed with insulin resistance. My mom bought me this diabetic book. While most of the recipes were still too high for me, this one is awesome! I have learned though that the cooking time at the bottom is way off. I takes us normally around 45 minutes to get the pork to cook all the way through. So, just keep an eye on it and check every 15 minutes or so. I know it says skillet. You are supposed to use an ovenproof skillet to bake the stuff in but since we don't have one we use an 8X8 glass pan. I altered the recipe to how we normally do it. We had a banana and grapes along with it. A very satisfying and filling meal. 

Ingredients:

4 thin pork chops

1/4 teaspoon thyme ( for the seasoning, we always thought these two things left the meat bland, so we use steak seasoning instead to give it more of a kick.) 

1/4 teaspoon paprika

4 or 5 sausage links - cut up into pieces

1 cup of green or red bell peppers - diced 

2 cups of corn bread stuffing mix

1 1/4 cups of water ( be sure to measure this, or it will be soggy, as I discovered tonight....) 

1. Preheat the overn to 350 F. Sprinkle one side of pork chops with your seasoning of choice. Spray large skillet with nonstick spray. Heat over medium-high heat. Add chops and cook for 2 minutes on each side. 

2. Brown sausage in a pan or in the microwave. 

3. Spray a 8X8 pan and then mix together the sausage, peppers, stuffing, and water within the pan. Lay the pork chops on top of the mixture. Cook for 15 minutes or until done. ( We have done this a lot and it always takes like 45 minutes. Maybe we are doing something wrong...?) 

Nutrition: 1 pork chop and 1 cup of stuffing mixture

Calories 305, Total Fat 14 g, Cholesterol 92 mg, Sodium 499 mg, Carbs 13 g, Fiber 3g, Protein 29g. 

We took these with an old camera since we lost the charger for the one we normally use. Sorry if the pictures aren't great. 

HAPPY EATING!!!