Category Archives: Main Course

Crock Pot Potato Soup

This is the easiest soup recipe in the world. I found it on (my new obsession) and it was linked to Pearls, Handcuffs, and Happy Hour blog. (Kind of random.) I couldn’t believe how quick it was to throw together–I managed to make it before I left for school this morning at 7:30! It is sooooo unbelievably delicious too. Yum Yum Yum!


1-30 oz. bag of frozen, shredded hash browns

3-14 oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {not fat free.  it doesn’t melt!!!}


Throw everything except the cream cheese in a crock pot. Put it on low for 6-8 hours. An hour before you serve it, add the cream cheese. If the cheese doesn’t completely melt on its own, give it a whiz with a mixer on high for 1 minute. I just stuck mine right in the crock pot and let it churn itself. It worked like magic! Delicious!


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Italian Herb Pasta Salad

I was looking for a quick recipe to bring to a potluck, and I discovered this one from Betty Crocker. It is one of the quickest, simplest pasta dishes I’ve ever made–wonderful for whipping up for a get-together.


1 large cucumber, coarsely chopped (1 1/2 cups)
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 pint (2 cups) cherry tomatoes, cut in half
1/2 medium red onion, cut into thin wedges and separated (1/2 cup)
1 cup sliced mushrooms (3 ounces)
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 24 hours.
Makes 12 servings

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Chicken Acai Salad

I had a cookie exchange to celebrate Christmas and baking with my favorite girlies. I decided I was tired of dinner parties–too fancy. I wanted a lighthearted affair. So I decided to have a luncheon. (Luncheon is such a pleasant sounding event.) For this fun filled luncheon, I voted on healthy foods since we were about to eat a gazillion cookies. I love salads, but I usually am not very good at making them. I found a delicious one in my Cooking Light cookbook that I have to share. It’s fairly simple, and the dressing is amazing! I omitted the red onions and added in some feta cheese. Delightful!

Salad Ingredients:

8 cups mixed greens

2 cups chopped, cooked chicken breast

1/2 cup red onion slices

1/4 cup pecans

Dressing Ingredients:

1/2 c acai juice blend (such as Sambazon)

3 T sugar

1-1/2 T grated orange rind

3 T rice vinegar

1 -1/2 T canola oil

1/4 tsp crushed red pepper flakes

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PB French Toast Waffles with Plum Sauce

My dear apron hasn’t gotten much use lately, I’m afraid. My teaching credential program has taken over my life and favorite pastimes like cooking have had to wait patiently on my shelf of to-dos. This morning however, I had a grand Saturday spread out before me. A bike ride with my best friend was planned in approximately 45 minutes. I raced to my room to grab a recipe I spotted in Parade Magazine a few weeks ago, and whipped something together with my own twist as my time span was a bit shorter than called for in the recipe. It was delightful just the way that I made it.


1/4 c plum preserves

4 slices bread

2 eggs

3/8 c milk

1/2 T sugar

1/4 tsp vanilla

pinch salt

2 T peanut butter

nonstick spray


Crack eggs in medium bowl and whisk. Add milk, sugar, vanilla, and salt; whisk. Spread 1 T peanut butter on 2 slices of bread. Top with remaining slices to make two sandwiches. Flatten slightly. Soak sandwiches in egg mixture, 4-5 minutes per side. Heat a waffle iron. Spray with nonstick spray. Remove sandwiches from egg mixture and place on the waffle iron. Press down gently at first, then add a little pressure to the cover and press until it is completely closed. Cook until golden brown about 3 minutes. Heat preserves in glass dish for 1 minute. Carefully remove each waffle to a plate. Drizzle with preserves.

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Tuna Salad

I make bomb tuna salad. No joke, this tuna salad is complete deliciousness. I searched and searched for a good tuna salad recipe, and I hit gold when I found this one. I am very picky about my tuna salad and went through several attempts prior to this moment. But, now I am here to share with you my favoritest of them all.


1 hard boiled egg, diced

1/2 medium sized apple, with peel, cored, diced

1 (6.5 oz) can tuna in water, drained, flaked

1 T sweet pickle relish

1/2 tsp lemon juice

1/4 c mayo


Combine all ingredients. Cover and chill for two hours. Enjoy on bread, crackers, topped on a salad, or by the spoonful!

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Chicken Pesto Panini

My friend Andrew came over yesterday afternoon to install my new car stereo. I was so grateful to have found someone to do it for me, because although the man at Walmart assured me that I could follow the directions in the package and do it myself, girly me was a little skeptical. I told Andrew I would make him lunch for his hard work. He told me I should wait to make sure he could actually do it first, but I had faith in him. Turned out to only take about 30 minutes to pop that thing in there and let me tell you, it has been amazingly wonderful to have a working stereo again! But I wanted something quick and easy to throw together for lunch that was just super delectable because Andrew had previously told me my recipe blog had inspired him to make creme brulee of all things! I found a simple 15 minute meal to make and let me tell you, it was so delightful! Not to mention so much fun to make; I rarely cook for myself anymore, so I need a friend to come over as an excuse to cook something these days. (Any volunteers??)

Chicken Pesto Panini

4 Servings


8 slices Italian bread

4 T pesto sauce

1 c rotisserie chicken pieces

4 oz mozzarella cheese



Spread butter on one side of each piece of bread. Put 4 slices with butter side down in large skillet. Spread 1 T of pesto on each slice. Top with 1/4 c chicken and 1 oz of cheese each. Place remaining bread slices with butter side up on top. Cook over medium heat for 4-5 minutes per side. Serve with pasta sauce or a bowl of tomato soup. Delish!

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Grilled Chicken Wraps

I got off work early today and had time to go home for dinner before heading to class. I whipped up a grilled chicken wrap and let my mom have a taste. She went crazy for it, so I thought it might be worth posting. 🙂 This is great for a quick meal on the go if you have a George Foreman grill. I got mine at Target for about $20 a while back, and it has proved to be a very worthwhile investment.


2 strips frozen chicken strips, thawed

1 leaf lettuce

3 cucumber slices

1 T barbeque sauce

1 T ranch dressing

1/8 avocado

1 whole wheat tortilla

Defrost the chicken in the microwave while warming up the grill. Place the chicken on the grill. Wash the lettuce, slice the cucumber, and cut up the avocado. If the tortilla is already soft and flexible without being torn from folding it then skip this step. If it’s not, place the tortilla in the toaster oven till warm and soft. If you don’t have a toaster oven, you can wrap it in foil and put it in the oven until warmed. Squirt the bbq sauce and ranch onto the tortilla. Place the lettuce, then cucumbers, then avocado on the sauce. Place the grilled chicken on top. Fold up the bottom of the tortilla. Scoot all the insides to one side and begin rolling from that side to the opposite side. Eat up!

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