Chicken Broccoli Pasta Skillet 

I roasted a chicken last week and thought this would be a good way to use up the leftover meat. It was very good and I even made my own cream of chicken soup to go in it 🙂 


– cooked, diced chicken, about 2 cups or so 

– 2 broccoli crowns 

– 10 ounces dry pasta (any kind will do) 

– cream of chicken soup (recipe below) or 1 can of the store bought soup 

– 1 cup shredded cheese, divided 

– salt and pepper to taste 
Cream of Chicken soup: 

– 1 1/3 cup chicken stock 

– 2/3 cup milk (I used half and half, but any will do) 

– 1/3 cup all purpose flour 

– 1/4 tsp. garlic powder 

– 1/4 tsp. onion powder 

– 1/4 tsp. thyme 

– 1/2 tsp. salt 

– 1/4 tsp. pepper 

Whisk together the milk and flour in a small bowl and set aside. In a large skillet, heat the chicken stock until it comes to a boil. 

Add in the flour/milk mixture to the chicken stock over medium heat, whisk for about 5 minutes until it starts to get thick. Add in the seasonings and continue whisking until it is very thick and resembles the canned product. 

You can use right away or store in a container in the fridge for up to one week. Allow to cool before placing it in the refrigerator. 

Directions for casserole: 

Boil the pasta and steam the broccoli. Once both are done, place in a large skillet with tall sides. Add in the diced chicken, cream of chicken soup, and 1/2 cup of the shredded cheese. Give it a big stir and sprinkle the top with the remaining cheese. Turn the oven to broil and broil on high until the cheese is spotty and golden. Enjoy! 


Parmesan Baked Spaghetti 

Oh goodness, this was incredible! I’ve never done a baked spaghetti before but wow, I was impressed! We had a lot of leftovers so this would best be served for when you have a large dinner party. Insanely good! 


– 3/4 of a pound spaghetti noodles 

– 1/2 onion, diced 

– 3 cloves garlic, minced 

– 1- 2 tbsp. olive oil 

– 1 1/2 pounds ground beef 

– sprinkling of salt and pepper 

– 1 tbsp. oregano 

– 1 tbsp. dried basil 

– 1 jar pasta sauce 

– onion and garlic powder for sprinkling 

– 1 1/2 cups mozzarella cheese

– 1 cup grated Parmesan cheese 


Preheat oven to 350F. 

Bring a pot of water to boil and add in your pasta. Cook for about 7 minutes, you want it al dente since the noodles are going in the oven. 

Heat the olive oil in a large skillet. Add in the diced onions and cook for a few minutes until soft. Next, add in the garlic and cook for 1 minute. Add ground beef and break up with a spatula, season with salt and pepper. Brown the ground beef and drain off the excess fat. 

Return the beef to the pan and add in 1 cup of the pasta sauce and the oregano and basil. Mix to combine, then add in your cooked spaghetti noodles and toss. 

Spray a 9 x 13-inch baking dish with cooking spray and add half the spaghetti mixture to the dish. Top with 1/2 cup of the pasta sauce and half of each cheese. Sprinkle with onion and garlic powder. Next, add the remaining spaghetti mixture, and the rest of the sauce and cheeses. 

Bake for 25-30 minutes or until cheese is golden brown and bubbly. Serve with garlic bread and a nice salad. Enjoy! 


Chicken Rigatoni 

I made this for dinner tonight and we really enjoyed it. I was surprised with the addition of peas in the recipe, but I have to say that I loved them and will probably add even more next time! Delicious! 


– 2 boneless, skinless chicken breasts, diced into bite sized pieces 

– 1 1/4 cups marinara sauce 

– 1/2 cup Alfredo sauce 

– 2 tsp. butter 

– 1 cup frozen peas 

– 9 oz. rigatoni pasta 

– 4 cloves garlic, minced 

– salt and pepper to taste

– 2 tsp. crushed red pepper flakes, more or less depending on your heat preference 

– 2 tbsp. olive oil 

– oregano, garlic powder, and basil, to taste 

– Parmesan cheese to garnish 


Begin by cooking the rigatoni. Drain and set aside once tender. 

In a large skillet, heat the olive oil over medium heat and add the red pepper flakes, minced garlic, salt, and pepper. Sauté for about a minute or so and then add in the chicken pieces. Cook the chicken until no longer pink in the middle, about 6-7 minutes. 

Once the chicken is cooked through, add in the marinara and Alfredo sauces. Season with the oregano, garlic powder, and basil, to taste. Let the sauce thicken for a couple minutes then add in the butter and frozen peas. Add in the rigatoni and give it a big stir, making sure the pasta is well coated. 

Top with shredded Parmesan cheese and serve with garlic bread. Enjoy! 


Stuffed Shells 

I put these stuffed shells together the other night and they were a big hit. The original recipe called for ricotta and an egg, but I decided to just fill the shells with the meat sauce mixture and an unnatural amount of mozzarella and Parmesan 😉 


– jumbo shells, I used about 20 

– 1 1/2 pounds ground beef 

– 2 1/2 cups mozzarella cheese

– 1 1/2 cups Parmesan cheese

– jar of your favorite marinara sauce 

– garlic, oregano, basil, salt and pepper, etc. Your favorite seasonings, to taste 


Preheat your oven to 350F.

 Spread 1/2 cup of your marinara sauce in the bottom of an 8×11- inch baking dish. 

Begin by getting your pasta cooking. Once the noodles are al dente, drain and set aside. 

While your pasta is cooking, begin browning your ground beef in a large skillet. Once it is browned, drain the fat and add in the rest of your marinara sauce. Season the sauce to taste and let it simmer for about 10 minutes. 

Mix together the mozzarella and  Parmesan cheeses in a small bowl. 

Lay out the shells open side up in your baking dish, and sprinkle the bottom of each shell with some of your cheese mixture. Next, spoon in a good helping of the meat sauce into each shell. Once all the shells are filled, sprinkle the rest of the cheese mixture over the top of the shells. Cover the top tightly with foil.

Bake in your preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is browned slightly and bubbly. 

Serve with a nice side salad and garlic bread. Enjoy! 


Beef Stroganoff

I remember my mom making beef stroganoff as a child and I did NOT like it! I’m pretty sure this was one of the meals that I was force fed as a child and ever since then I have battled internally with myself over cream sauces. Yeah, I’m a weird person, just add it to my hatred of eggs and regular milk 😉
Well, I found this recipe and it looked really good! I checked out the ingredients list and it wasn’t packed full of cream soups or anything that I don’t normally like to cook with, so I decided to give it another shot… Well I’m pleased to report that I no longer hate beef stroganoff! We all really enjoyed this meal and I just served it with some carrots on the side. Even my 2 1/2 year old ate it up, and that’s saying something! 😉

– 3/4 of a bag of wide egg noodles (11 oz. or so)
– 4 tbsp. (1/4 cup) butter, divided
– 1 pound thinly sliced steak, I just used round steak cuts
– salt and pepper to taste
– 1 yellow onion, sliced thinly
– 4 cloves garlic, minced
– 1 pound white mushrooms, sliced
– 1/2 cup beef broth (separate) can also use dry white wine
– 1 1/2 cups beef broth
– 1 tbsp. Worcestershire sauce
– 3 tbsp. Flour
– 1/4 cup sour cream (can also use plain Greek yogurt)

Begin by bringing a pot of water to boil over low.
While your water is coming to a boil, begin by melting 2 tbsp. of butter in a large pan with tall sides. Add the steak pieces in a single layer and season with a few generous pinches of salt and pepper. Let the steak cook for about three minutes and then flip it over and let it cook for another three minutes, or until it has a nice sear on it. Remove the steak from the pan and set aside.

In the same pan, heat the other 2 tbsp. of butter and add in the onions and sauté for a few minutes until they are a bit soft. Next, add in the garlic and mushrooms and let them cook for about 5-6 minutes, or until the mushrooms are cooked down. Add in the 1/2 cup of beef broth (or wine) and deglaze the pan by scraping the browned bits off the bottom from when the steak cooked. Let the mixture cook for a few more minutes.

At this time, add your noodles into your pan of water, it should be boiling by now. Egg noodles cook very fast so they really won’t need much time.

In a separate bowl, whisk together the beef broth Worcestershire sauce, and flour until incorporated. Pour the mixture into the pan and give it a stir. Let the mixture simmer for about 5 minutes, or until it starts to thicken up a bit. Then, stir in the sour cream (or yogurt) until combined. Add the steak back in and season with additional salt and pepper if needed.
Drain the egg noodles and serve the beef mixture over them. Serve with vegetables on the side.




















Cheeseburger Macaroni

Hi everyone,
So I’m finally back in the swing of things, we’ve been super busy! On top of school, my inlaws were here visiting and we did a little traveling and had a great visit! Also, more exciting news, we are expecting our second little bundle of joy in March! 🙂 things are getting exciting around here! Now that I’ve finally gotten my appetite back, and we’re back to normal around here I’ve been looking into new recipes and have a few new ones on the agenda to try this week. Last night I made Cheeseburger Macaroni, which was bomb! I don’t buy hamburger helper or any of those pre boxed dinners, but from what I remember, this recipe is VERY similar to it! The original recipe called for a cheese sauce and mine ended up seizing up and just was a disaster! I hate cheese sauces… Lol I can never get them right! So after the sauce fiasco I scrapped it and just stirred in about a cup of shredded cheddar and it was perfect! It was slightly spicy for us, my grocery store was out of their mild Rotel so I had to get the original one. Poor Paisley cried when she tasted it 😦 the original one is a tad spicy for my liking too, so if you’re sensitive to spice like I am, go for the mild version. Anyway, here is the recipe 🙂

– 1 pound lean ground beef (could also sub for ground turkey)
– 1 package taco seasoning
– one 10 oz. can mild Rotel (diced tomatoes and green chiles)
– 2 cups beef broth
– 1 1/2 cups elbow macaroni
– 1 cup shredded cheddar cheese

Begin by browning your ground beef, drain the fat and return to the pan. Stir in the taco seasoning (don’t add any water), the Rotel, beef broth, and macaroni and bring the mixture to a boil. Once boiling, turn the heat down to simmer and cover with a lid. Simmer for 13-15 minutes, stirring occasionally until the macaroni is tender and most of the liquid is absorbed. Add the shredded cheddar cheese to the pan and stir it in until it is completely melted and incorporated.
That’s it! Serve with veggies, it also makes fabulous leftovers!







Mexican Bow Tie Pasta Skillet!

Here’s another one folks, another Mexican skillet recipe for you! I warned you guys, I post a lot of the same kind of Mexican dishes! I can’t help it, I just love the combination of ingredients and flavors, and of course the simplicity of these type of recipes. I also find that my toddler loves these meals too, because there’s a lot of components to it, plus there’s always leftovers! Double thumbs up from me!

– 1 pound lean ground beef (or turkey)
– 1 can tomato sauce (15 oz).
– 2 cups salsa
– 8 oz. bow tie pasta (or any pasta that you have on hand is fine)
– 1 cup frozen corn
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese, divided
– cilantro leaves for garnishing
– olive oil for cooking the ground beef in
– 1 avocado (optional)
– 1 medium sized tomato (optional)
– salt and pepper to taste
– 1 tbsp. cumin, to taste, can add more or less


Begin by cooking your pasta. When your pasta is close to being done, start browning your ground beef. When it’s no longer pink, drain, and return to the pan.
Stir in the tomato sauce and salsa, until well combined. Then, add the pasta , tomato (optional), corn, and black beans. Toss gently to combine.
Turn on the heat to warm the mixture through, stir in 1/2 cup of the shredded cheddar cheese.
Top with more shredded cheese, avocado (optional), and cilantro.