Posted in Meals and Recipes

Monday Meals: Chicken Chili

Hello and Happy Monday! Today, I’m sharing one of my favorite recipes: chicken chili. A friend shared this recipe years ago, and it’s the only chicken chili I make. While my kids also love the Major’s chili, this one is a family favorite too.


  • 2 Tblsp butter or extra virgin olive oil
  • 1 medium white or yellow onion, chopped
  • 2 green peppers, chopped
  • 1 jalapeno, chopped (sometimes I leave this out…I’m not a fan of spicy)
  • 3 garlic cloves, minced
  • 1 Tblsp chili powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1 Tblsp Worcestershire sauce (plus a dash more)
  • 2 Tblsp Dijon mustard
  • 1 can diced tomato (do not drain)
  • 12 oz bottle chili sauce
  • 2 cans black beans, rinsed
  • 32 oz chicken broth
  • 1 rotisserie chicken, shredded


chopped avocado, shredded cheese, fresh cilantro, sour cream


  • In the bottom of your soup pot drizzle EVOO or let butter melt. Then, saute onion, green pepper, jalapeno, and garlic until soft. (5-8 minutes)
  • Add chili powder, cumin, oregano, red pepper flakes, black pepper, Worcestershire, Dijon mustard, tomatoes, chili sauce, and black beans. Mix well.
  • Add chicken broth and mix well.
  • Shred chicken into soup mixture.
  • Simmer for at least 30 minutes. (I usually let it simmer 45 minutes- 1 hour)
  • Enjoy with toppings!

We still have pretty mild temps this week, but once the weather turns colder, this chili is definitely in our dinner rotation!

I hope you have a great week!

Posted in Meals and Recipes

Monday Meals: Chicken Cordon Bleu Casserole

Hello and Happy Monday! Well, fall break sure seemed to fly by! Now, we are back at it this week with school and fall activities. We took a couple days and went to Asheville, NC (more about that later this week!), and it was a nice getaway. We also had family visit this weekend. My mom and Gma were here from KC for a few days.

Anyway, I try to share a recipe or two each month, and this casserole by Taryn is a new Pinterest find for me. I made this a couple of weeks ago, and the whole family enjoyed it. It’s a great low carb option as well as being delicious.


  • 6 cups shredded cooked chicken (from about 2 lb chicken) (I used Shay’s method- In the morning, I put the chicken in the slow cooker, covered it with water and cooked on low for 6 hours…and then it’s so easy to shred!)
  • 6 oz ham cut into bite size pieces
  • 4 oz butter melted
  • 6 oz cream cheese softened
  • 1 tbsp dijon mustard
  • 1 tbsp white wine (optional) (I omitted this step)
  • 1 oz lemon juice
  • 1/2 tsp salt
  • 5 oz Swiss cheese


  • Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
  • In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
  • Lay the slices of Swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
  • Broil it for 2 minutes at the end so the cheese gets more golden and bubbly. If you decide to do that, do not leave it unattended. It’s very easy to burn the cheese topping.

I served our casserole with Bob Evans mashed potatoes and roasted broccoli. Delish!

This is definitely a recipe that will be in our dinner rotation. Pinterest saves the day again!

I hope you have a great week.

Posted in Kids, Meals and Recipes, Weekend Top 5

Monday Meals: Chicken Tortilla Chip Casserole and Weekend Wrap Up

Hello and Happy Monday! How was your weekend?

Friday afternoon, I had a hair appointment (hallelujah!), and Hadley came too for a trim. While we were gone, the guys played a round of golf.

Then, on Saturday, I got my traditional back to school pedicure. Again, Hadley joined me! #spoilt

Saturday evening we got together on a neighbor’s back porch for a drink with a few neighbors which was so nice!

Sunday, Hayden’s team won their first tournament game which was exciting.

Of course, I also continued my Selling Sunset binge and was productive with school work, grocery shopping, and other chores.

Overall, it was a busy, fun, and productive weekend.

Now, on to the recipe I wanted to share…

I was digging through my recipe box last week, and found a recipe that my whole family loves, but I hadn’t made it in a while. It’s an easy Mexican chicken casserole dish, and we got two dinners out of it + a small portion for lunch.

I found this recipe a few years ago in a local magazine here in Lexington. This recipe is by July Yeager of The Southern Lady Cooks.


  • 4-5 cups chicken, cooked and chopped. (I put 3 large chicken breasts in the slow cooker, covered them with water, and cooked on high for 5 hours and then shredded it.)
  • 1 c. green onion, chopped (can use regular onion)
  • 1 c. green pepper, chopped
  • 2 Tblsp. oil
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10.5 ounce) can cream of celery soup
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) can green chiles, drained
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3-4 cups crushed tortilla chips
  • 2 cups shredded Mexican-style cheese, or any cheese of your choice


  • Cook the green pepper and onion in oil in a large skillet.
  • Add the tomatoes, celery soup, chicken soup, green chiles, chili powder, garlic powder, pepper, salt and cumin to the skillet.
  • Mix well with a spoon and simmer about 10 minutes.
  • Add a layer of crushed tortilla chips to a 9″x13″ baking dish.
  • Add a layer of chicken and cover with half the soup mixture from your skillet.
  • Sprinkle on 1 cup of the shredded cheese.
  • Add another layer of chips, chicken, and the rest of the soup mixture.
  • Bake in preheated 350 degree oven for 20-25 minutes.
  • Remove and add remaining cup of cheese.
  • Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole dish.
  • Enjoy!
  • (makes 10-12 servings)
into the oven

Dinner time! I served this with Trader Joe’s Mexican Style Roasted Corn.

This is definitely a recipe I will add back into our dinner rotation.

Now, I’m off for another day of professional development. Two more days until school starts!

Have a great week.

Posted in Meals and Recipes

Monday Meals: Slow Cooker Fiesta Chicken

Hello and Happy Monday!

I’m always looking for recipes that make enough for dinner for two nights. A bonus factor is if I can use my slow cooker to help have dinner ready whenever we are.

I made this Slow Cooker Fiesta Chicken last week for my family, and it’s a recipe I’ve had for years. I’ve seen versions of it and have even tweaked what I add through the years.

This recipe is served over rice, but it’s also a great low carb option over cauliflower rice or even just on its own with lettuce, cheese and salsa as toppings.


  • 3 lb bag of frozen chicken breasts or chicken tenders
  • 8 oz cream cheese
  • 1 can black beans, drained and rinsed
  • 1 can of corn, drained
  • 1 can of Rotel
  • 1 packet of taco seasoning
  • 1 packet of Ranch seasoning
  • Rice


  • Put the chicken in the slow cooker.
  • Then add black beans, corn, Rotel, taco and Ranch seasonings.
  • Then, I cube the cream cheese and spread the dollops around on top of the other ingredients.
  • Cook on low for 6-8 hours.
  • Then, turn off the slow cooker and let everything sit for 30-45 minutes. (I don’t always do this step!)
Ready to slow cook!
  • Flake the chicken using two fork.
  • Serve over cooked rice.
  • Top with shredded cheese, shredded lettuce, salsa, and any other desired toppings!
  • Enjoy!

This is a recipe that is two nights of dinner for us. Sometimes, we put it on top of tortilla chips for nachos rather than on the rice. This is a easy, hearty, and pretty healthy recipe!

I hope you have a great week!

Posted in Meals and Recipes

Let’s Lunch

Confession: I live for lunch, y’all. Usually I’m doing intermittent fasting, so lunch is when I break my fast and am ready to eat.

Confession #2: I’ve really enjoyed lunch during quarantine for two reasons.

1. I get more than 20 minutes to eat lunch while at home rather than at school.

2. I really enjoy making lunch for my kids. I was never a stay-at-home mom (except in the summer), so I’ve really embraced having extra time to make breakfast and lunch for myself and the kids.

I’m not making anything Earth-shattering but even having the time to serve Hayden & Hadley something warm, like a grilled cheese sandwich, is nice and a favorite part of my day.


For breakfast, I just stick to coffee.

Hayden’s been eating Cream of Wheat on repeat. He loves it, but it’s also soft and easy for him to eat with his new ortho appliance in his mouth.

Hadley typically has waffle with Nutella and strawberries or toast and jelly.


Rule of 3: I’m not sure if it’s a real rule or one I made up but I always put 3 things on their plate…their main course + two sides.

Also, I preach about not being wasteful, but I also don’t make them finish every bite. I tell them to eat until they’re full, but they better not come ask for a snack an hour later!

Some of the kids favorite lunches are:

  • grilled cheese
  • tomato soup
  • chicken noodle soup
  • quesadilla
  • hot dog
  • dinner leftovers
  • Trader Joe’s shells and white cheddar mac & cheese
  • Trader Joe’s mini tacos
  • Trader Joe’s black bean burrito

For sides, they usually have:

  • mini bell peppers
  • chips/pretzels
  • Babybel cheese
  • fruit
  • pickles
  • yogurt
  • celery (Hayden likes plain celery. Hadley likes celery with peanut butter)

My “go-to” lunches are:

  • salad
  • “charcuterie” board with dill cheese (from Trader Joe’s), pickles, salami or prosciutto, Cheezits or Dots pretzels, grapes or strawberries
  • Jasmine rice bowl (with chicken, black beans, sweet potatoes…and more!)
  • Tortilla roll up

For the tortilla roll up, I…

  • Take tortilla, and put two pieces of Provolone cheese on top,
  • Layer whatever lunch meat you like,
  • Place a couple of pieces of Romaine lettuce, then
  • Add bell peppers and a drizzle of mustard.
  • Enjoy!

This roll up can be tweaked with whatever you have on hand. I’ve used Arugula instead of Romaine, Cheddar cheese instead of Provolone, sometimes I put pickles on it, etc.

To end on a funny note…this made me laugh out loud 😂

What are some of your favorite things to eat for lunch? What do your kids typically eat?

Have a great day!

Posted in Meals and Recipes

Monday Meals: Stuffed Shells with Ricotta & Spinach

Hello and Happy Monday!

I feel like I don’t cook as much in the summer…or maybe it’s that we grill out more often in the summer months…? but…

I was digging through my recipe box last week, and stumbled upon this recipe that I hadn’t made in forever. I’m not sure where I got the recipe, but I’ve had it for years, so I thought I’d share.


  • 20-25 Jumbo shell pasta, cooked
  • 1- 24 oz jar of Marinara
  • 2- 15 oz containers of Ricotta cheese
  • 2 cups of baby spinach, rough chop
  • 1/2 c. grated Parmesan cheese
  • salt and pepper
  • 1 c. shredded Mozzarella cheese


  • Turn on oven to 400 degrees.
  • Cook pasta according to package directions. Drain and cool under water.
  • Spread most of the Marinara sauce in the bottom of a large baking dish.
  • In a bowl, combine the Ricotta, spinach, Parmesan, 1/2 teaspoon of salt, 1/4 teaspoon of pepper.
  • Spoon the mixture into shells and place them on top of the sauce.
  • Drizzle the remaining Marinara sauce on top and then sprinkle the Mozzarella on top.
  • Bake, until the shells are heated through, 10-12 minutes.
  • Increase heat to broil. Broil the shells until the cheese begins to brown, 2-4 minutes.
  • Enjoy!
I was almost finished filling the shells, but here’s the mixture in the bowl.

I squeezed 25 shells in the pan!

Almost ready for the oven (add Marinara and Mozz.)
Getting their bake on…
Ready to eat!
Dinner is served.

I’ve never done it, but I’m sure you could incorporate browned sausage, chicken, etc into the mix to make the shells a bit heartier with protein.

I hope this is a recipe you’ll enjoy.

Have a great week.

Posted in Meals and Recipes, Trader Joes

Easy Lunch Idea

Y’all, it’s no secret that my love for Trader Joe’s runs deep! I put together some of my favorite ingredients with my Kroger staples and made this easy and healthy lunch that I now eat a couple times a week.


  • Jasmine rice (Game changer for me. I’ve just discovered this rice and LOVE it) There are three microwaveable bags in this box.
  • Sweet potato (I cut into small bites, drizzle with Extra Virgin Olive Oil and sprinkle with TJ Chile Lime seasoning. Then I roast the bits in the oven at 400 for 20 minutes)
  • Black beans (drained and rinsed)
  • Feta cheese (I’ve used other cheeses before as well like shredded mozz)
  • Protein (I use this short cut with Perdue Carved Chicken Breasts from Kroger and cut them into bite sized pieces) You could use steak or shrimp too, I’m sure.
  • Sriracha Ranch (or a drizzle of regular Ranch would be good too) Also, I’m not a fan of spicy food, but a little bit of this goes a long way and is delish!)


  • Roast the sweet potatoes.
  • Cook the bag of rice in the microwave.
  • Cut the chicken into small pieces. Then, I warm up the chicken and the beans in the microwave together.
  • Mix rice, sweet potatoes, beans, and protein together.
  • Top with Feta cheese.
  • Drizzle with Sriracha Ranch.
  • Enjoy!
Looking pretty!
Mixed up….how I eat it 😉

When I make this, I can actually get about three meals out of it. So I make one serving in a bowl and divide the other ingredients into Tupperware for other meals. Then, when it’s time to enjoy those, I heat up the ingredients and top with Feta and the dressing.

What do you love from Trader Joe’s?? What are some of your go to lunches?

Happy eating!

Posted in Meals and Recipes

Monday Meals: Pizza Pork Chops with Orzo

Hello! How was your weekend? Like the past few weekends, we had a good mix of productivity and laziness. The weekend weather felt like a glimpse of summer, for sure!

I was looking through my recipe box, which I don’t do very often, and I stumbled upon a meal I hadn’t made in awhile. It’s so easy, delicious, and a family favorite.


  • 6 boneless pork chops
  • Salt and pepper
  • Chopped onion (about half a small onion…or more if you prefer!)
  • 1 jar Marinara sauce
  • 0rzo pasta
  • Shredded Mozzarella cheese


  • Salt and pepper both sides of the pork chops and place in the bottom of your slow cooker.
  • Sprinkle the onions over the top of the pork chops.
  • Pour Marinara sauce over the pork chops and onions.
  • Cover and cook for 4 hours on high or 6-8 hours on low.
  • When ready to eat, cook Orzo pasta according to package directions.
  • Place pasta on plate (or in bowl), the scoop out desired amount of pork chops and sauce. (*Note- meat is so tender that it will fall apart.)
  • Sprinkle with Mozzarella cheese (and some chopped fresh basil if you have some)
  • Enjoy!

I’d forgotten how easy and delicious this dinner is! We even had leftovers the next night!

We have one more full week of distance learning! #praisehands So…I’m go get my mind right for this week!

Thanks for reading!

Posted in Meals and Recipes

Monday Meals: Side Dishes

Hello! How was your weekend? I can honestly say after being so productive last weekend working on our master bedroom refresh, we were pretty lazy this weekend! The weather was so rainy and dreary, so we kind of took that as permission to be lazy.

We’ve regrouped and are ready to tackle the week ahead!

When the weather has allowed, we’ve been grilling out a bit. Over the past few weeks, I’ve made some of my favorite side dishes, so I thought I’d share them with you ! What I love about these is that that they are all even better the next day for lunch or for leftovers for dinner.

Pasta Salad

I’ve had this recipe pinned on Pinterest for years and make it quite often in the spring and summer months.


  • 1 lb Rotini pasta, cooked
  • 1 Tblsp extra virgin olive oil
  • 1 c. Italian dressing
  • 1/2 c. of olives, chopped (sometimes I omit these which is what I did this time making it….just due to my personal preference)
  • 1/2 c. grape or cherry tomatoes, cut into fourths
  • 1 large cucumber, chopped
  • 3 Mozzarella sticks, chopped into bite sized pieces (I think I used four because it’s my kids’ favorite part!)
  • 3 Tblsp McCormick’s Salad Supreme (If I can’t find it, I use the Good Season dressing mix)


  • Boil the pasta.
  • Drizzle with the olive oil and stir.
  • Add salad dressing and stir.
  • Add in veggies and cheese and stir.
  • Add in McCormick Salad Supreme, mix together and then refrigerate.
  • Enjoy!

Wild Rice and Carrot Salad

This recipe, like many of mine, was in a Kroger coupon packet years ago. It’s a family favorite as well….even the kids devour it!


  • 2 c. cooked, cooled wild rice or wild rice blend
  • 2 c. shredded carrots
  • 1 c. chopped, toasted walnuts (I always use slivered almonds instead)
  • 3/4 c. golden raisins
  • 1 small shallot, finely minced
  • 2 Tblsp. apple cider vinegar
  • 1/4 c. extra virgin olive oil
  • 1 Tblsp. honey
  • 2 c. roughly chopped arugula (or spinach, kale, or any leafy greens)
  • Salt and pepper
  • Enjoy!


  • In a large bowl, combine rice, carrots, nuts, and golden raisins.
  • To make the dressing, whisk together shallot, vinegar, olive oil, and honey in small bowl.
  • Add salt and pepper to taste. (Also, at this point, I usually end up adding another drizzle of honey! Again, just our preference)
  • Drizzle dressing over rice and carrot mixture, tossing until combined. (Recipe can be made a day ahead up until this point.)
  • Add greens, tossing until evenly distributed.
  • Serve, refrigerating any leftovers.

Asian Slaw

I’ve had this recipe for years. I believe I got it from a friend at a recipe exchange years ago. It’s actually one I’d forgotten about until I was digging through my recipe box recently. I made it as a side when Travis grilled burgers recently, and it was so delish.


  • 1 small head cabbage (I buy the classic coleslaw)
  • 1 package Ramen noodles
  • 2-3 Tblsp. fresh chives, chopped
  • 4 oz. toasted almonds (I used slivered almonds)
  • 1/4 c. salted sunflower seeds

For the dressing:

  • 1/3 c. oil
  • 1/3 c. white vinegar
  • 1/3 c. sugar
  • seasoning from Ramen noodles
  • 1/4 c. water (if slaw seems to dry)…I didn’t feel the need to use water when I made it recently.


  • Crush noodles, set aside.
  • Toast almonds in the skillet for a couple of minutes.
  • Stir together noodles, slaw/cabbage, chives, almonds, and sunflower seeds.
  • Pour dressing on just before serving.


***Toss everything together, minus the noodles, and chill. Then, add in noodles right before serving. (**This is what I did when I made it) Enjoy!

I hope these side dishes provide ideas for you to add into your meal prep rotation!

I hope you have a great week! For us, it’s time for us to start week 4 of distance learning.

Thanks for reading.

Posted in Meals and Recipes

Monday Meals: Chicken Marinade & Orzo

Hello! Happy Monday. I hope you had a great weekend as well as a great Easter. Of course, our Easter looked pretty different this year, but we made the most of a gorgeous Saturday for an egg hunt in our front yard followed by dyeing eggs and decorating cookies. Yesterday, we a day spent in pjs watching our church service online, calling family to say “Happy Easter,” and spending time relaxing most of the day.

Although the weather is supposed to be cooler here in Lexington this week, we have been grilling out quite a bit. I don’t typically love chicken on the grill, but if we do grill chicken, we either slather it with BBQ sauce or use this marinade. I made this last weekend and remembered what a family favorite it is.


  • Chicken breasts (or tenders)
  • 6 gloves of garlic, minced
  • Parsley, chopped
  • 1/4 c. Dijon Mustard
  • 1/2 c. Extra Virgin Olive Oil
  • Salt and Pepper
  • Zest and juice of 1 lemon


  • If I use chicken breasts, I cut them into smaller pieces, almost the size of tenders.
  • In a bowl, put minced garlic, zest and juice of one lemon, chopped parsley leaves, salt, pepper, mustard, olive oil and then mix into a paste.
  • Put chicken in the paste, mix together, and then refrigerate until ready to grill.
Chicken mixed in marinade, ready to refrigerate.

A perfect side dish with this chicken is one of my favorite orzo dishes that I found on Pinterest years ago. Even my kids love it!


  • 1 c. uncooked orzo pasta
  • 1/4 c. butter
  • 2-3 cloves garlic, minced
  • 1 Tblsp. chopped, fresh parsley
  • 1/4 c. Parmesan cheese
  • 2 Tblsp. milk
  • Salt and pepper to taste


  • Cook orzo according to package directions until just tender, about 10 minutes; drain.
  • Meanwhile, melt butter in a medium skillet over medium heat. Add garlic and cook until fragrant, 3-5 minutes. Stir cooked orzo into butter.
  • Remove from heat and stir in Parmesan cheese. Gradually add milk, if needed, to reach desired consistency. Stir in parsley and salt and pepper, to taste.
  • Serve immediately.
Enjoy 🙂

I hope you have a great week! I’m about to wake up two kids for week two of virtual/distance learning ! Wish us luck!

Thanks for reading, and happy cooking!