Homemade Pizza

There is something about homemade pizza that I simply have not been able to perfect…. until TODAY! I have to admit, this pizza was incredible! I mean, my husband is the pizza king & he even said this was real good! I’m pretty sure he even said this was the best pizza crust I have ever made…. or maybe that was in my dream, either way, we approve! So there ya go, enough said 🙂 But what I really love about this pizza, was that the crust was perfectly fluffy & thick on top with just the right amount of crispy-ness on the bottom! Oh how I love crispy pizza. I felt like a real cook today folks, & that doesn’t happen often! I’m pretty proud of this one! Try it!

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Mexican Lasagna

I always feel an urge to make something fun for each holiday during the year, and I have to say we usually just eat chips and salsa on Cinco de Mayo, lammme….. So this year I actually made something sort of mexican, & we loved it!


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Chicken Enchiladas with green sauce

Happy St. Patricks Day!


//Serving Size: 4


2 boneless, skinless chicken breasts
8 oz Sour Cream
1 Can whole Kernel corn
2 C Mozzarella cheese
1/2 tsp Basil
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Can green Enchilada Sauce
6 small Flour/Corn tortillas


1. Preheat oven to 350 degrees. Cook the chicken: my favorite way to cook chicken—> 1. thaw chicken breasts. 2. Slice in half lengthwise 3. heat 2 TB olive oil in fry pan 4. Pat dry the chicken breasts and season with S&P 5. Lay breasts on pan and cook for approx. 5 minutes 6. Flip chicken breasts and add 3/4 C water/chicken broth to pan and cook for 7-10 minutes COVERED 7. Shred the chicken. 2. Mix together remaining ingredients in a medium bowl (sour cream, 1 CUP cheese, herbs, garlic powder, corn, and lastly add the chicken) mix well  3.Scoop 1/2 C of filling onto the outer layer of a flour tortilla and roll up, place in a 9X13 greased dish 4. Repeat until pan is filled, top with green enchilada sauce, and top with remaining 1 C of cheese  5. Bake for 30 minutes, ENJOY! 🙂

Pasta Primavera


Pasta Primavera

I love this pasta! And it is so great for all the veggies I have right now laying around!

12oz Package thin Spaghetti
2 C Sliced yellow Squash; or 1 small zucchini*
1 Medium Red/Green Bell Pepper
1 large Carrot, sliced into strips
8oz Broccoli-chopped
1/2 C sliced onion
1/2 lb Cherry tomatoes, sliced in half
1 C grated Parmesan Cheese
3 1/2 oz Package Pepperoni Slices
2 tsp. Fresh Basil leaves
1/2 tsp. Pepper
1 Tbl Olive oil
3 cloves Garlic
3 Tbl Flour
1/2 Cup Milk
1 Cup low-sodium Chicken Broth

*You can really add as many veggies as you’d like or as less as you like

1. Bring a pot of water to boil.
2. While water is heating, heat oil in a large non-stick skillet over medium-high heat
3. Add onion and cook for about 6-7 minutes; then add the garlic and cook another minute. Add tomatoes and cook until slightly bursting, about 5 minutes.
4. Whisk together the milk and chicken broth, parmesan and the flour and add to the vegetables. Bring to a boil and then let simmer until it thickens. It will take about 2-3 minutes.
5. Cook the spaghetti according to the package. During the last few minutes, add the zucchini, pepper and broccoli.
6. Drain pasta and vegetables, and add the warm sauce to the pasta mixture.
7. Toss gently, and sprinkle leftover parmesan, and also the fresh basil to garnish.