Slow Cooker Chicken Marsala 

This was a really good recipe. Nice and easy in the crockpot and didn’t take forever. I served it over a bed of mashed red potatoes and steamed broccoli on the side. Delish! 


– 3-4 boneless skinless chicken breasts, cut thinly in half 

– 3 cloves minced garlic 

– 2 cups chicken broth or 1 cup Marsala wine (I used the broth) 

– 1/2 cup water 

– 1/4 cup cornstarch 

– salt and pepper 

– 8 oz. mushrooms (I left these out because I didn’t have any on hand) 


Lightly spray your crock pot with cooking spray. Season chicken breasts with salt and pepper and place in the bottom of the crock pot. Add the minced garlic and pour in the chicken broth/wine. Add the mushrooms. 

Cook on low for 5 hours. 

Once the time is up, remove the chicken breasts, set aside. In a small bowl, make a slurry from the water and cornstarch (mix the two together) and pour into the crockpot. Turn the setting to high and give it a big stir. Add the chicken back in and cook for another 30 minutes, or until the sauce is thickened. Stir occasionally. 

Serve over mashed potatoes and top with the sauce. Enjoy! 


(Healthier) Tatertot Casserole 

So I am totally not above making Tatertot casserole, my only issue with it is, I think cream soups are disgusting and I try and avoid them in all of my recipes. This kind of resembled more of a shepherd’s  pie with tatertots on top, but it was really yummy, regardless! 


– 1 lb. ground beef 

– 1 onion, diced 

– 1 cup frozen vegetables (I used a mixed vegetables assortment) 

– 1 1/2 tbsp. Worcestershire sauce 

– 1 tbsp. chili powder 

– 1/2-1 cup of water or beef broth (beef broth would give more flavor, I was just lazy) 

– 1-2 cups shredded cheese 

– 3/4 of a 32oz bag of tatertots 

– salt, pepper, and garlic powder, to taste  


Preheat your oven to 350F. 

Begin by browning your meat and onions. Once no longer pink, drain the fat and return to pan. 

Add to the mixture: Worcestershire, seasonings, chili powder, frozen veggies, and water/broth. Give everything a big stir and taste and adjust seasonings, as needed. Also adjust your liquid amount too. Just try not to add too much liquid, you don’t want a soup! Cook for a few minutes until vegetables are no longer frozen, and you have a good consistency. 

Pour into an 8x 11-inch baking dish. Sprinkle on shredded cheese, and then top with frozen tatertots. (You could sprinkle on a bit more cheese on top, if you really want to get wild 😉

Bake for 35-40 minutes, or until the tatertots are crispy on top. Remove from oven and let set a few minutes before serving. I served mine with a fresh fruit salad and it was a nice light addition to our meal. Enjoy! 


Chicken stir fry with mushrooms and zucchini 

This was a delicious stir fry and is apparently a Panda Express copycat recipe. I served it with brown rice and we all thought it was very good. 


– 1 pound boneless, skinless chicken breasts, cut thinly into bite sized pieces 

– 3 tbsp. cornstarch (I probably will not use this next time)- see note at the bottom 

– 1 tbsp. vegetable oil 

– 1 tbsp. sesame oil 

– 8 oz. mushrooms 

– 2 medium zucchinis 

– 1/4 cup soy sauce 

– 2 tbsp. balsamic vinegar 

– 3 gloves minced garlic 

– 1/2 tsp. ground ginger 

– sesame seeds (optional) 


Slice up your veggies and set them aside for later. 

Slice up the chicken breasts and toss the chicken with cornstarch in a medium bowl. 

Heat the oils in a pan and add the chicken. Cook on medium heat until browned on both sides. Remove the chicken from the pan and set it aside. 

Turn the heat to medium high and add a bit more of each oil. Add in the veggies and cook until they start to brown. Add the garlic and ginger and cook for 30 seconds or so. Coon for another couple minutes if the vegetables need to soften a bit more, but don’t over cook. Add the chicken back in and stir to coat. Add in the soy sauce and balsamic vinegar and give everything a big stir. Serve over brown rice. Enjoy! 

Note: I will probably not use cornstarch next time. It cooks to the bottom of my stainless steel pans and I ended up having to transfer the chicken to another pan to finish the cooking. I think the chicken would be fine without the cornstarch addition. 


Easy Moist Cornbread 

This is a great recipe that yields moist, delicious cornbread! 


– 1 cup all-purpose flour 

– 1 cup yellow cornmeal 

– 1/2 cup sugar 

– 2 1/2 tsp. baking powder 

– 1 tsp. salt 

– 1 cup milk 

– 1/3 cup vegetable oil 

– 1 egg 


Preheat your oven to 375F. Spray an 8 x 8 baking dish with nonstick cooking spray and set aside. 

 In a large bowl, combine dry ingredients, and set aside. Next, add in the egg, milk, and vegetable oil, and stir until just combined. Pour the batter into your prepared pan and bake for 25 minutes or until the bread passes the “toothpick test”. Enjoy! 


Grandma’s Enchiladas 

My Grandma is a wonderful cook, although she claims to just “get by”. She’s silly and I love her, and her cooking! These enchiladas are super easy, but for some reason I just love when she makes them. I follow her recipe to a T, but hers are just always better (isn’t that the way it goes?!) So anyways here’s her recipe. 


– 1 can (10 oz) red enchilada sauce 

– 1 1/2 cups shredded cheddar cheese (we like the Mexican blend cheese too) 

– 8 whole wheat tortillas 

– 1 pound ground beef 


Preheat the oven to 375 F. Spray an 8 x 11- inch baking dish with non-stick cooking spray and set aside. 

Brown the ground beef, once cooked, drain the fat and return the meat to the pan. Add 1/2 cup of cheese and half the enchilada sauce to the meat. Stir and remove the mixture from the stove. 

Lay out a tortilla and spoon a good amount of the meat down the middle. Sprinkle some cheese down the center of the tortilla, roll up the enchilada and place in the baking dish. Roll up the rest of the tortillas and then pour the rest of the enchilada sauce over the top of the rolled up tortillas. Sprinkle with remaining cheese and bake it your preheated oven for 20 minutes. 

Enjoy with sour cream and other garnishing of your choice.