Category Archives: Recipes

On the Menu

I find it odd that this is our last weekend in September.  We have had record breaking highs in the 90s for a few days now, and before that our highs were in the 80s.  Shouldn’t it be fall/winter and snowing by now!?!  Trust me when I say that I’m not complaining about the heat; however, the mosquito infestation that has come along with it is killing us.  I swear when I run out to grab some produce out of the garden I risk getting West Nile!  Ok, maybe I’m exaggerating on that one, but our poor furbutts get covered in mosquitos each time they go outside.

How is your fall going?  Any heat waves in the other states?

On to this weeks menu.  This week/weekend I’ve picked easy-to-put-together meals that I know my family will love.  I’ve linked each recipe title and picture to the blog/website it came from.  Happy Cooking!!

Saturday: Slow Cooker Chicken Parmigiana Sandwiches


New Pin!! Cat Davis at Food, Family, and Finds is a GENIOUS for coming up with this recipe.  I can’t believe we have never thought to try something like this in our home before.  When I told my husband this our dinner tonight, I swear I saw him start to drool.  I’m thinking about using one of my frozen Parmesan cheese rinds in the crock pot with the chicken to give it an extra boost in flavor and maybe dice up some mini bell peppers too.

**Recipe Changes** I added 6 chicken breasts, 1 Tbs of sugar, 1 tsp of fresh rosemary, and a rind of parmesan.  I’m thinking about adding fresh thyme next time.

Monday:  Grilled Fish on Pineapple Bark

My husband and son have been fishing nonstop, and they have brought home a ton of fish to cook up.  I love the idea of infusing pineapple flavor into the fish.  I’m going to make a glaze using soy sauce, brown sugar, sriracha sauce and reduce it on the stove.  Then, you can brush the glaze on the fish once it is finished.  Check out Make the Best of Everything for this recipe and more!

Wednesday:  Rachael Ray’s Super Scampi

Super Scampi

This recipe comes out of Rachel Ray’s Look and Cook Book, and I HIGHLY recommend you add this book to your collection.  She has so many wonderful, healthy, and clean recipes for you to choose from.  Plus my son loves the recipes in the book too.  You’ll love this recipe for the fact that it only uses 1 pot to cook everything, and is easy for even the beginner cook to put together, and will feed a good amount of people.  Food Network has kindly posted this recipe on their website too, so click here to check it out.

Friday:  Grilled Thai Spice Chicken Sliders

Grilled Thai Spice Chicken Sliders with Sriracha Mayo | #FathersDay #July4th

New Pin!!  I love anything relating to Thai food, and when I found this recipe I started drooling immediately.  I’ve made several recipes from Family Fresh Cooking, so I know I will love these sliders!  I’m making Sweet Potato French Fries with Smoked Gouda and Black Beans as a side.  I’m cheating and using frozen organic sweet potato French fries for this recipe to cut back on meal prep time.

On the Menu…

Well, it has been ages since I have posted a weekly menu for our family.  Sadly we have just been too busy to have a regular menu.  It seems like we are just going nonstop during the week, and my husband has an insane work schedule, so we haven’t been able to sit down for a family meal more than once a week.

Things have calmed down for this week, so I’m FINALLY getting a chance to put a menu together for the week!  I’m even trying out a few new recipes this week.  Woohoo!!  I feel like I’m being a good mom and wife this week.

I’ve planned our menu around the produce that is still coming out of our garden in abundance, and the food that came with our Bountiful Basket.  Hence, why everything seems to have a ton of veggies in it.  So, if you are looking to get a few servings of veggies in, I highly suggest trying some of these recipes too!

I should also note that there is a 90% chance that a side of roasted or grilled zucchini will be served as a side veggie for most of the meals.  Yet again, my husband insisted on planting 5 zucchini seeds, and he was oddly shocked that all 5 seeds produced 5 huge zucchini plants.  Ugh.

Each day’s recipe title is linked to the website that has the recipe, so click away!

Saturday:  Chicken, Jalapeno, and Cheddar Casserole

Chicken, Jalapeño and Cheddar Casserole

We absolutely love this recipe in our house, and it is a great way to use some of our peppers and onions we have a plethora of.  My son even gobbles this down…Well, after he picks out the jalapenos.  The only thing I did different from the recipe was to cover the top with queso cheese at the end when you add the cheese sauce you made.  It is great served over rice.  I highly recommend you check out this recipe at the KaoticKitchen’s blog.

Sunday:  Cheater’s Spinach and Ravioli Lasagna


NEW Recipe!!  I’ve had my mind set on making this recipe for awhile now, and it is in the oven as I type this menu up.  I did make a few changes to this recipe.  Instead of sausage ravioli, I used 4 cheese ravioli, and I replaced the chorizo with sweet Italian chicken sausage.  I also topped the lasagna with fresh mozzarella and covered before putting it in the oven.  My kitchen smells heavenly Italian as I type!  Check out this recipe at Urban Country Style.

Monday:  Slow Cooker Tosca Zuppa Soup

Slow Cooker Zuppa Toscana (Copycat) * *

NEW Recipe!!  My wonderful friend Natalie shared this Slow Cooker Tosca Zuppa Soup recipe with me.  She swears it is the bomb, and I totally trust her opinion on anything food related, so I’m making this yummy looking soup for the first time this week.  I plan on adding shredded cooked chicken breasts in place of the bacon, and some gnocchi I found hiding in our freezer.

I’m a little upset that this weekend was the first time that I was on the GetCrocked website.  Jen’s recipes look so yummy and easy to make.  I’ve already Pinned a few more to try out.

Tuesday:  Leftovers…Something tells me we may have a few.  Smile

Wednesday:  Baked Potatoes and Chicken Skillet

Tender chicken drumsticks cooked on top of layers of thin sliced potatoes and onions make this potatoes and chicken skillet an mouthwatering, flavorful meal

NEW Recipe!!  Told ya I was finally getting to a back log of new recipes to try.

This is the day that I get to use up some of our garlic, red potatoes, and onions that have come out of our garden, and I have a ton of potatoes (so thankful they store well in a cool place).  This was our first year planting potatoes, and we had a bumper crop!  Totally planting them again next year.

On to the meal…I found this recipe on Pinterest (of course).  I’m going to finally break out my cast iron skillet that is over a foot in diameter.  Still not sure why I bought it a few years ago, but I’m gonna finally use the bugger.  I’m planning on using chicken breasts and thighs instead of the chicken legs.  We just need more meat in our house, and little chicken legs just aren’t enough sometimes.  Smile

Thursday:  Breakfast for dinner or Leftovers.  I’m leaving it up to my son and husband, since I’ll be teaching yoga during dinner time.

Friday: Seven Vegetable Minestrone Soup

Seven Vegetable Minestrone Soup | @mamamissblog #FluRemedy #veggie #healthy #soup

If you have a garden you will totally understand why I’m making this soup.  If you don’t have a garden…Make this soup anyway.  It is super healthy and yummy!  I came across this recipe last winter, and my husband fell in love with it.  I’ve made it several times, and the last time I made it I added cooked shredded chicken breasts for extra protein.  It was yummy!  Check this recipe out on Mama Miss’s blog.

On the Menu


I haven’t had a chance to add everything up in the points department for all my workouts and bonuses for the Spring Bootie Buster Challenge, but here is what my week looked like:

Monday: Shoulders, Jacks, and Abs, 30 minute elliptical workout, 20 min yoga

Tuesday: 120 min spinning class (taught 2 classes) and 30 min run

Wednesday: 1 mile run with my son, 300 Ab Workout, and 60 min yoga

Thursday: 120 min spinning classes (taught 2 classes) and 5 mile run, 20 min yoga and aerial yoga

Friday: 60 and 30 min spinning classes (taught 2 classes), 30 min stretching, 30 min run

Saturday: REST!!

Sunday: 60 min yoga, Full Body Burn

How was your week in the workout department?

menu planning

Monday:  Per my son’s request we are having Spaghetti and chicken.


Tuesday:  Passover starts this day, so I’ll be making my Crock Pot Barbeque Brisket per tradition.

Thursday:  This day has turned into our weekly “breakfast-for-dinner” night, so I’m just going to stick with it for now.  I’m going to make Spinach Quiche Cups, to go along with fruit and yogurt.


Friday:  Thai Spicy Peanut Chicken Enchiladas  from Closet Cooking.  My friend, Andrea, pinned this earlier in the week and it caught my eye.  I’m looking forward to making it as my new “pin” of the week to try.


Weekend:  Crock Pot Indian Spiced Lentils from The Diva-Dish.  I’ve been craving Indian food like crazy lately.  Sadly there are no Indian restaurants anywhere near my home, so I’m going to have to make my own!

On the Meal Menu and Workout Menu


I haven’t had a chance to add everything up in the points department for all my workouts and bonuses for the Spring Bootie Buster Challenge, but here is what my week looked like:

Monday: 60 min spinning class, Ab-Tastic 30, 20 min stretching

Tuesday: 120 min spinning class (taught 2 classes) and 30 min run

Wednesday: Strong Legs Workout, Beach Abs Pyramid, and 60 min yoga

Thursday: 120 min spinning classes (taught 2 classes) and 5 mile run, 20 min yoga

Friday: 60 and 30 min spinning classes (taught 2 classes), 30 min stretching, 30 min upper body weights with Rita. 

Saturday: REST!!

Sunday: 60 min yoga

How was your week in the workout department?

menu planning

On to this weeks menu…What are you cooking?


Monday:  Rotisserie chicken with roasted root vegetables and Cheesy Zucchini Quinoa from Running to the Kitchen.  The quinoa recipe is my new “pin” to try this week.

Tuesday:  I had the best chicken bruschetta sandwich last Friday, and I’m craving more!  Therefore, Grilled Balsamic Bruschetta Chicken is back on the menu again.


Thursday: Breakfast for dinner!!  Blueberry Greek Yogurt Pancakes from Recipe Girl.

Friday:  Grilling burgers and turkey burgers


Weekend:  Creamy Roasted Red Pepper Pasta with Chicken

Chicken Enchiladas

Before we get to the meat of today’s post, I would like to thank everyone for their positive thoughts, prayers, and hugs yesterday.  They all meant so much to me.  Needless to say, it was a stressful day, but I got through it with your thoughts and prayers, and now we play the waiting game to find out the results.  I should hear back today on the basic tests, and next week on my hormone levels.

Chicken Enchiladas

Chicken Enchiladas

This is my own personal chicken enchilada recipe.  I came up with it way back in the day when I was in high school and cooking for my father.  It was a hit from the beginning, and still is to this day.  I hope you enjoy it as much as we all do!


  • 4 chicken breasts, baked, and shredded
  • 2 T extra virgin olive oil
  • 1/2 onion diced
  • 4.5 oz. can chopped green chilies
  • 4 oz. cream cheese softened
  • 10 oz. and 4 oz. can Enchilada sauce (I use organic)
  • shredded Queso cheese
  • 8 tortillas


chicken enchilada5

In a 350 degree oven, bake the chicken breasts until fully cooked.  Once cooked, remove from the oven and allow to cool enough to handle before shredding.  While the chicken is baking, add the olive oil to a sauté pan and sauté the diced onion until softened.  Then, add the chopped green chilies to the pan and cook for another 1-2 minutes.  After the chicken breasts have cooled enough, shred them.  In a medium bowl whisk together the cream cheese and the 4 oz. can of Enchilada sauce.  Add the chopped chili and onion mixture to the enchilada sauce mixture along with the shredded chicken and combine.  Time to assemble the enchiladas!  Coat the bottom of a 12×6 baking dish with enchilada sauce…This will keep the enchiladas from sticking to the dish while baking in the oven.  In the tortilla, first place a layer of shredded queso cheese, and then a layer of the chicken mixture.  Roll and place in the baking dish.  Continue until you have assembled all of the enchiladas.  Then coat the enchiladas with a 19 oz. can of enchilada sauce, and cover them with more shredded queso cheese (can you tell how much I love cheese? Smile).  Bake in a 350 degree oven for 25-30 minutes.  Enjoy!

A Menu and A Wrap-Up


This week marked the beginning of the Spring Bootie Buster Challenge!  I loved the Holiday Challenge and how it kept me beyond motivated to workout and eating healthy during the holidays. The Spring Bootie Buster Challenge will run from March 4th to April 21st.  I haven’t had a chance to add everything up in the points department for all my workouts and bonuses, but here is what my week looked like:

Monday: 60 min yoga and 60 min weights

Tuesday: 120 min spinning class (taught 2 classes) and 30 min run

Wednesday: 60 min weights, 6 Pack Ab workout, and 60 min yoga

Thursday:  120 min spinning classes (taught 2 classes) and 20 min yoga

Friday: 30 min spinning, 30 min elliptical workout, 20 min run

Saturday: 60 min spinning, Strong Legs Workout, 30 min yoga

Sunday:  REST!!!

How was your week in the workout department?

menu planning

On to this upcoming weeks menu!!  Here is what we will be having!

Monday:  I never made the chicken enchiladas that I had on last weeks menu, so it is on this week’s menu.


Tuesday:  Teriyaki Turkey Burgers With Grilled Sesame Pineapple from The Other Side of 50.  This is my one new “pin” recipe to try this week.


Thursday: Spaghetti and homemade Rosemary Olive Oil Bread


Friday:  Homemade Pizza Night!  I’ll make up some pizza dough, and my son and I will create our own pizzas!

What is on your menu this week?

Saturday Shares

Yay!!! Saturday is finally here!  I’m about to head off to work to teach the morning Spinning class and try to get some weights in, but I wanted to share some of my finds with you!


Paula Deen’s Cauliflower Crust Pizza has sparked my curiosity.  I’ve noticed a lot of pins for cauliflower pizza crusts.  Has any one tried this yet, and is it any good?


Coconut-Curry Chickpea Quinoa Pineapple Burgers from Cheeky Kitchen.


Blueberry Greek Yogurt Pancakes from Recipe Girl.  I’m looking forward to trying this recipe soon!


Hi Sugarplum! Has come up with a great detailed way to help you hide all those pesky cords.


Here is a sweat inducing workout from Fit Running Mama.  Go to her site to check out the rest of this 30-30-30 workout.

The Blizzard

Yesterday did not work out at planned at all!  My plan was to go to town, run errands, workout, and get my camera with all the pictures from Rita’s Burpee Mile.  I know I told y’all I would have the story of Rita’s Burpee Mile today, since I forgot my camera at the gym last weekend. Sadly the blizzard prevented me from getting to the gym to retrieve my camera today, so I’m really hoping to get that story and pictures to you tomorrow.

Instead of a normal day, we woke up to the mother of all blizzards.  Actually, I woke up at 4am when the siren on my cell went off notifying me of the blizzard warning and the doom and peril it brings.  We got the call at 7am that school was cancelled, so I let my son sleep in, and today school won’t start till 10am.


When it was finally light enough outside to see, I discovered at least 2 feet of snow in our driveway and 4 feet at the highest point.  Of course, more snow came down along with high winds, so the drifts got bigger, and bigger, and bigger.  I had to dig my way out our door to get to the walkway and driveway to start shoveling the whole mess!  Honestly, I swore these kind of snow storms only happened in the movies. 


Then, to make me feel better about all the snow, cold, and high winds we had, my dad sent me a picture from his front porch in Jamaica.  Along with this nice little line…”Glad, I mean REAL GLAD that I’m not in North Dakota. Wow! All new snow piled deeeeep. I’m loving Jamaica. Downed one Rum Runner, walking 24 steps to get another one. Had to count the steps, it’s so close.”  Isn’t he so thoughtful?  I shouldn’t complain, since I called him and bragged about all our great winters in Florida when he was stuck in the snow and cold up in Ohio.  Payback sucks!

Since we were snowed in, I did more chores that I was behind on.  The never ending pile of laundry got a lot smaller today, a lot of dusting got done, two loaves of bread baked, vacuumed, mopped, and I actually took some time to read.  I’m quite proud of my accomplishments.

Chicken tenders

I had a ton of time to make dinner, so I made the Parmigiano and Herb Chicken Breast Tenders that were on last weeks menu.  I didn’t get to them since we had a bunch of leftovers.  They are my son’s favorite, so I always double or triple the amount of chicken I use.  Last night I tripled the chicken as you can see from the mammoth pile of chicken.

How was your Monday?

Hawaiian Pineapple Shrimp with Coconut Quinoa

Hawaiian Pineapple Shrimp and Coconut Quinoa Yum

This has quickly become a household favorite!  I found a recipe on Pinterest for Pineapple and Shrimp Fried Quinoa, and I planned to make it the same week.  However, the more I looked at the recipe the more changes I made to it.  I knew my family wouldn’t go for some of the ingredients, and then I just got creative and changed the whole thing.  This really is a colorful and fun meal to make in the dead of winter.  It really brought some “summer” into our house when I made it.

Just a quick note…The first time I made this I only made half of the Coconut Quinoa recipe below.  My son inhaled half of the quinoa I made for the meal, and my husband and I ate the rest, which didn’t leave any to go with the leftover shrimp (very little shrimp was left).  I made another batch of the quinoa the next day and doubled it.  It came out perfect!

Hawaiian Pineapple Shrimp with Coconut Quinoa

Hawaiian Shrimp

Coconut Quinoa:

  • 2c quinoa
  • 2 1/2c chicken broth
  • 1 1/2c coconut milk
  • 1 1/2 T honey
  • Pinch of saffron

Combine all the ingredients for the quinoa in a pan and bring to a boil. Reduce heat, cover pot, simmer, and cook until liquid is absorbed and quinoa if fluffy.

Hawaiian Pineapple Shrimp:

  • 2 lbs of shrimp (You could use less shrimp if you want, or more. We just really like our shrimp)
  • 2 T Extra Virgin Olive Oil
  • 3 cloves of garlic minced or shredded
  • 1 – 1 1/2 inches of minced or shredded fresh ginger
  • 5-7 mini sweet bell peppers
  • 1/2 pineapple cut into small pieces
  • 1 jalapeno diced (remove the pith and seeds…unless you want a spicier dish)
  • 1 T soy sauce
  • 1 lime juiced
  • 1/2 c coconut milk
  • 1-2 tsp curry paste (optional)

While the quinoa is cooking you can prepare the Hawaiian Pineapple Shrimp.  Add all the ingredients except for the coconut milk and curry paste to the pan, and cook over medium heat until shrimp is done. Then, add the coconut milk and curry paste. Stir until curry paste and coconut milk are combined into the sauce. Serve over the Coconut Quinoa.

Hawaiian Pineapple Shrimp and Coconut Quinoa 6

Combine all the ingredients for the quinoa in a pan and bring to a boil.  I always leave a half cup of the “thicker” coconut milk for the shrimp dish.

Hawaiian Pineapple Shrimp and Coconut Quinoa 9

Reduce heat, cover pot, simmer, and cook until liquid is absorbed and quinoa if fluffy.

Hawaiian Pineapple Shrimp and Coconut Quinoa

Prepare your pineapple, ginger, mini sweet bell peppers, jalapeno, garlic, and lime juice.

Hawaiian Pineapple Shrimp and Coconut Quinoa 7

Add all the ingredients except for the coconut milk and curry paste to the pan, and cook over medium heat until shrimp is done.

Hawaiian Pineapple Shrimp and Coconut Quinoa 4

Then, add the coconut milk and curry paste.

Hawaiian Pineapple Shrimp and Coconut Quinoa 8

Stir until curry paste and coconut milk are combined into the sauce
Hawaiian Pineapple Shrimp and Coconut Quinoa Yum

On the Menu


I wanted to start this post off with pictures of Rita’s Burpee Mile, and how it all went, but I sadly left my camera at the gym.  Can you believe it!?!  I’m not happy with myself, because there are some great pictures, and Rita did an amazing job.  I’ll have my camera back and a write-up of the Mile for you on Tuesday!

This morning:  I’m making the World’s Best Blueberry Muffins, and they are the BEST EVER!!  I already have all the ingredients, and the blueberries were on sale, so I figured they would be a nice treat this weekend.

On to this weeks menu.  Sadly my husband was affected by the recent government sequestration that hit a lot of government workers, and he has furlough time now.  In the interest of saving money, my goal is to use the food in our house and only have to shop for produce this week.  We have a lot of meat in our freezer, so I know this is doable.

Monday:  Chicken Enchiladas with Spanish rice and corn.  This is my own enchilada recipe, and I’ll do my best to get some pictures and type up the recipe for you this week.

Gluten free, diet noodles with peanut sauce recipe

Tuesday:  Spaghetti Squash Noodles with Thai Peanut Sauce from Family Fresh Cooking is my new “pin” recipe to try this week and it has me intrigued. The recipe looks delish, and I’m always looking for a healthier or cleaner version to my favorite Thai meals.  I think I will also add some shredded baked chicken breasts for more protein.


Thursday:  Caprese Pasta from Aris Menu.  This just screams yummy!

Friday: Breakfast for dinner!!  Of course we will have some fruit with our pancakes or waffles Smile

Saturday: Italian Wedding Soup…I make my own using ground turkey breast for the mini meatballs.


Sunday: We are having company over, so I’m thinking my Crock Pot Pulled Pork or grilling hamburgers and hot dogs.

What is on your menu this week?  Are you trying anything new?