Tag Archives: Recipe

pinned it. tried it. {recipe: taco bake}

14 Sep
I have to start by saying this is one of the most delicious things I have made recently. Or probably ever.
Ok. I found this recipe on pinterest. I love mexican foods. Tacos. Burritos. Quesadillas. I saw this taco bake and knew I wanted to try it instantly.
Taco Bake by The Country Cook


  • 1 pound ground beef
  • 1 packet taco seasoning
  • * water as called for on back of seasoning packet
  • 3 large flour tortillas (8-inch size)
  • 1/2 cup Salsa Con Queso
  • 1 1/2-2 cups shredded Mexican cheese blend
  • Brown and crumble ground beef. Drain excess grease.
  • Add in taco seasoning and water (following directions on back of seasoning packet).
  • Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
  • Give it a good stir, until thoroughly combined.
  • Preheat oven to 350F degrees.
  • Spray an 8-inch round baking pan with nonstick cooking spray.
  • Layer the bottom of  the pan with a flour tortilla.
  • Now add about 1/3 of the ground beef taco filling on the the first layer.
  • Then add 1/3 of the shredded cheese.
  • Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
  • Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.
  • Allow to cool for a couple of minutes.
  • Then slice and serve.
We loved this dinner. We ate the entire thing. We couldn’t help ourselves. I think we will be making this again soon. Like really soon.
I highly recommend this dinner to everyone.

pinned it. tried it. {recipe: buffalo chicken wraps}

11 Sep
Dan and I both love buffalo chicken anything. So when I saw this recipe for these delicious looking buffalo chicken rolls from Can You Stay for Dinner, I knew I wanted to try them.

buffalo chicken rolls by canyoustayfordinner.com
  • 12 egg roll wrappers (roughly 4 square inches)
  • 1 cup cooked and shredded chicken (6 ounces)
  • 1/2- 2/3 cup Frank’s Red Hot Sauce
  • 1 cup crumbled blue cheese (4 ounces)
  • 1 cup broccoli slaw or cole slaw (dry)
  • Small bowl of water
  • Nonstick cooking spray
  • Blue cheese dressing, for serving
  • Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

  • Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
  • To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
  • Repeat with remaining rolls.

  • Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

  • *Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

I loved these wraps. I’m pretty sure we ate them all because they were so amazing. They are definitely something we will make again, probably very soon. I used ranch dressing on my plate to eat them with. Dan used blue cheese. I like either but we didn’t have a lot of blue cheese left so I let Dan use it.
I looked for egg roll wrappers at the grocery store but couldn’t find any. I decided to just use wheat wraps instead. Also, Dan and I don’t really like cole slaw so I just left it out. I would love to try these with the egg roll wrappers but I just need to find them. Any ideas where I could find them?
The way they explained to cook the chicken in this recipe surprised me. I’ve never cooked chicken that way but I tried it and it actually worked pretty well. It was a fairly simple way to cook chicken. Obviously you could cook the chicken any way you usually do.
In the end, these were super easy to make and I would definitely recommend these wraps/rolls to anyone who loves buffalo chicken. 

pinned it. tried it. {recipe: crusted honey mustard chicken}

2 Sep


On my 30 by 30 list I have to get better at cooking. Dan usually does most of the cooking but I have been trying to be better about doing more cooking. I think when I have a recipe to follow, I do pretty well. I’m just not very creative to come up with my own delicious meals. Anyway, I’ve been pinning a ton of meal ideas on Pinterest. I have tried a few over the past couple weeks so I decided to post about them.
Here is the first one:
crusted honey mustard chicken from weightwatchers.com

  • 1 spray(s) cooking spray   
  • 2/3 cup(s) lite honey mustard dressing   
  • 1/8 tsp table salt   
  • 1/8 tsp black pepper   
  • 2 tsp dill, freshly chopped   
  • 1 medium uncooked scallion(s), finely sliced   {I didn’t use any scallions}
  • 1 cup(s) cornflake crumbs   
  • 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
  • Preheat oven to 425°F. Coat a shallow pan with cooking spray.
  • In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

  • Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

  • Bake until chicken is golden and no longer pink in center, about 15 minutes.
  • Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

This chicken was delicious. It was super moist and I love using the honey mustard sauce under the cornflakes because you can really taste it better. The only problem was that the cornflakes on the bottom didn’t really stay on very well. The cornflakes on top were nice and crunchy though. I’m not sure how you would fix that. Overall, this was a fabulous dinner and we will definitely be making it again.


pinned it. tried it. {ranch dressing}

18 Aug
I have decided that I pin so many things and I need to start actually doing more things that I have pinned. So I think the pinned it. tried it. might start to be a new thing that I do.
I’m starting with this ranch dressing I found on pinterest. It comes from here.


I absolutely love ranch dressing and I’m not a big fan of most other dressings. With me trying to eat healthier and everything, I decided to give this a try. I think it turned out pretty good.
1 cup plain nonfat greek yogurt
1 packet hidden valley ranch (dressing, not dip)
1/2 cup 1% milk
Whisk together in bowl and chill for 1 hour before serving.

my ingredients all ready to go

all mixed up

on my salad for lunch

I used Hannaford brand everything for this (as you can see from the picture). I did the recipe exactly as it said. I think it turned out kind of runny compared to real ranch dressing. I think next time I make it I might try a little less milk and see if that helps. I love the taste of this dressing though. It is something I will use again and again.
Has anyone else tried this? Or does anyone else have any homemade dressing recipes?

enchilada recipe

4 Mar

I found this recipe on Pinterest and decided to try it the other night for dinner. The recipe is for bubble up enchiladas from Chef in Training, which is a weight watchers recipe.

It was a really simple recipe and it was delicious.

Nutrition  Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6
Weight Watcher Recipes 6 points (old points)
  • 1 pound ground turkey
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 ounce) can tomato sauce
  • 1 can reduced fat refrigerator biscuits
  • 1 ¼ cups shredded low fat Mexican Cheese
Preheat oven to 350 F
Brown Turkey and drain juices if needed
Pour and mix enchilada and tomato sauce over browned turkey.
Cut refrigerated biscuits into fourths and stir into meat mixture.
Dump into a greased 9X13 casserole pan and bake for 25 minutes.
Take out of oven and sprinkle cheese on top.  Bake for an additional 10 minutes.
Let stand for 5 minutes.

The only thing I would change would be the biscuits. I cut them into 4ths like the recipe says. I thought the pieces were too big though and I think next time I would cut them into smaller pieces.

Other than that, this was a delicious meal that Dan and I really enjoyed! Hope you guys enjoy it too!

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