Microwave Blueberry Cobbler

Microwave blueberry cobbler with blueberry sauce

This recipe starts out very similar to my Microwave Cake recipe, and is a great example of one base recipe being adaptable! I used frozen blueberries, since we have a tiny freezer now, but fresh would probably be fine (just keep an eye on the cooking times).

Ingredients:
1/2 cup dry yellow cake mix
1 tsp oil
1/3 cup water
3/4 cup blueberries, divided
2-4 tsp sugar

Cobbler: Mix dry cake mix, oil, and water together in a bowl, making sure there are no lumps. Add 1/4 cup blueberries and mix well. Microwave 2 minutes and check. If batter is still wet, microwave in 10-15 second intervals until cake is set. Set aside to cool.

Topping: Place 1/2 cup blueberries in a bowl and add just a splash of water and 2 tsp sugar. Microwave 5 minutes and check. Berries should be cooked and there should be liquid in the bowl. Taste and add sugar as desired. Let stand to thicken, about 3 minutes, then serve on top of the cobbler and enjoy!

Spaghetti Squash

Spaghetti squash with alfredo sauce and garlic chicken

First off, let me start by saying that I have wanted to try spaghetti squash for awhile but wasn't sure exactly how to do so in the truck. I then ran across directions for cooking it in the crockpot - problem solved! They also recommended sautéing it afterwards - also no problem. Easy peasy! And, I must say, it really was very easy!

Unfortunately, I must also add that I was disappointed in the flavor. I was hoping to enjoy it, or at least tolerate it, as a good way to cut carbs and up veggie intake. However, spaghetti squash seems to me to have a sweet, almost nutty flavor, kind of like a lighter version of pumpkin. It really wasn't bad...if you like sweet veggies, that is. Me? I don't like mixing sweet and savory flavors together. I don't eat fruit on salad, I don't like sweet and sour sauce, etc. So the combination of the sweet-ish squash with the creamy alfredo sauce and garlic chicken was, I am disappointed to admit, not something I enjoyed.

I have talked to a lot of people who have suggested different kinds of sauce or flavors to pair it with, and there might come a day when I feel particularly adventurous and decide to try it again. In the meantime, however, here's the recipe. If you feel adventurous, give it a try and tell me what you think. Or feel free to share your favorite recipe or flavor pairing with me!

Ingredients:
1 small spaghetti squash
1/2 cup water
Olive oil and garlic, if desired

Cooked squash

Prick spaghetti squash 6-10 times with a sharp knife. Place in the crockpot on low with the water and let cook approximately 4 hours. When the flesh is tender and the knife slides easily when you prick it, pull it out and cut it in half, width-wise. Scoop out the seeds, and shred the flesh with a fork. It should separate easily in long strings. If desired, sautee with olive oil and fresh garlic, and top as desired.

Spinach-stuffed Chicken

Spinach-stuffed Chicken with Rosemary Pepper Potatoes

This recipe is very, very similar to my Spinach-stuffed Bacon-wrapped Pork Chops recipe, but significantly less work! I knew I wanted to experiment more with the idea of cheesy spinach stuffing, especially since I don't usually like cooked spinach! Last time, I used fresh spinach, sautéed with butter and garlic and then mixed with cheeses, but this time I used half a block of frozen spinach. We just recently received a fridge in our truck, and it has a tiny freezer in it - I can't tell you how excited it makes me, because it opens up possibilities that were never available before, such as frozen fruits and veggies!

Ingredients:
5 oz frozen spinach, reheated
4 oz lowfat cream cheese
1/4 cup mozzarella cheese
2 Tbsp parmesan cheese
4 tsp fresh minced garlic, divided
2 large chicken breasts
Additional seasoning to taste

Mix the reheated spinach with the cheeses and 2 tsp minced garlic, set aside.

Rub the chicken breasts in minced garlic and any other desired seasonings. Cook in a skillet on medium heat till juices are clear and no longer pink. Carefully cut a slit lengthwise down the middle of each breast. Holding the slit open with tongs, spoon spinach mixture into the opening. Add more spinach mixture on top and allow to cook until thoroughly heated (any excess spinach stuffing can be heated in the pan). Serve and enjoy!

Microwave Bread

Bread with pot roast and potatoes

Well folks, it took me well over a year, but I finally figured out how to make bread/biscuit-ish in the microwave! Let me clarify. It came out a sort of spongy, soft, almost cake-like bread, with a consistency similar to moist cornbread. It won't get the crusty effect of an oven, but it made a nice soft bread with good flavor.

I figured I could use Bisquick mix, but wasn't sure exactly how it would work in the microwave. My first attempt was a stiff dough like what you would make for biscuits in the oven, and the result could probably crack a windshield if thrown hard enough. There had to be a better way!

My second attempt was a much wetter batter, more like what I use for Microwave Cakes, and I added minced garlic and Italian seasoning for flavor. The finished product was a soft and tasty bread/biscuit. I served it with roast and potatoes, and was great for soaking up roast juices!

Side view of bowl of bread

Ingredients:
1/2 cup Bisquik baking mix
1/3 cup water
1 Tbsp olive oil
Seasonings to taste

Mix all ingredients in a microwave-safe bowl until batter is smooth with no lumps. Microwave 90 seconds and check. If bread is still a little doughy, microwave another 30 seconds. Let cool, it will firm up more as it cools. Enjoy!

Salads For Days

In an effort to eat more healthy foods and lose some weight, I have committed to #DailyVeggies, making sure I have at least one serving of vegetables every day. Since I detest most cooked vegetables, this means that a meal-sized salad is my best veggie option. Therefore, #SaladaDay has become my usual lunch. Of course, salads don't have to be boring or bland - not at all! There are many variations and possibilities when it comes to salads. I thought I would share some of my favorites with you, and please feel free to share your ideas with me! I'm always looking for more ideas!

Basic chicken salad: romaine lettuce mix, grilled chicken, corn, bacon bits, cheese, and a light drizzle of thousand island .

Taco salad: mixed lettuce, taco seasoned beef, queso blanco sauce, salsa, sour cream, and cheese. No dressing needed!

Deconstructed sandwich salads: basically the ingredients of a sandwich, placed on top of a salad. This one was lettuce and radicchio mix, chopped steak strips, half an avocado, lowfat provolone cheese, and Green Goddess dressing.

Extra protein salads: for those days when you need more protein, adding navy beans, hummus, and boiled eggs to the salad gives it both flavor and protein kick.

Tuna salad: these days you can get flavored tuna packets in a variety of flavors. I don't usually like tuna, but the ranch flavor is really good! Here's lettuce mix, ranch-flavored tuna, navy beans, peas, cheese, and Green Goddess dressing.

Think outside the box: salad doesn't always have to start with a leafy green base. Try other combinations like beans, tomatoes, avocado, eggs, different cheeses, or other vegetables that strike your fancy. I'd like to hear what ideas you come up with!

Crockpot Noodle Casserole

This recipe is basically an adaptation of my Tuna Noodle Casserole recipe that I made in the crockpot and substituted chicken and turkey instead of tuna. It was an easy two-hour meal in my pressure cooker crockpot, and turned out tasty and filling. I didn't have fresh chicken handy, so I used a can of chicken and a can of turkey for the meat. I also used a can of roasted garlic cream of mushroom soup instead of plain, which gave it a wonderful savory flavor!

Ingredients:
1 can cream of mushroom soup
1 cup milk or 1 can of evaporated milk mixed with water
1 cup water
1 cup shredded cheddar or fiesta blend cheese, divided
3/4 cup peas, frozen or canned
Garlic powder, seasonings as desired
1 1/2 cup cooked chicken, turkey, or tuna
3 cups dry medium egg noodles

Mix the soup, milk, and water together in the crockpot. Add 1/2 cup of the cheese with the peas, seasoning, and meat, and mix thoroughly. Add the noodles and stir to cover the noodles with the liquid mixture. Cook on low setting for 4 hours or high setting for 2 hours. Check that the noodles are tender and most of the moisture is absorbed, if not cook longer. Top with the other 1/2 cup cheese and cook for another half hour. Serve and enjoy!

Salsa Chicken Bake

This meal was born of Pinterest ideas (who am I kidding?! Most of my recipes are tweaked Pinterest finds!), and hubby heartily approved and went back for seconds. It's easiest made in the oven, but could probably be modified for the grill or even a skillet. I made taco rice in the skillet while the chicken and bean mixture baked, then topped my serving with sour cream. It was very tasty and filling!

Ingredients:
Chicken breasts, cut into strips
1 can black beans, rinsed and drained
1 cup corn, frozen or canned
3/4 cup salsa
1/2 cup queso blanco sauce
1/2 cup shredded cheddar or fiesta blend cheese

Preheat the oven to 400. Spread the beans and corn evenly in the bottom of a large oven or casserole dish. Trim the chicken strips and arrange them on top of the bean mixture. Spread the salsa and queso evenly on the chicken strips and sprinkle with cheese. Bake at 400 for 30-40 minutes, checking occasionally. When chicken is cooked through, remove from the oven and serve with rice or tortillas. Enjoy!

Pumpkin Cheesecake (No Bake)

I have to tell you, this SO hit the spot!! I had been wanting pumpkin cheesecake when I came across this easy recipe. I was good and let it chill overnight...then ate half of it for breakfast the next morning!

Ingredients:
1 premade graham cracker crust
1 16oz block cream cheese, softened
1/2 cup sugar
1/2 brown sugar
1 15oz can pumpkin puree
1 tsp vanilla extract
1 Tbsp pumpkin pie spice
8 oz cool whip, thawed

Blend cream cheese, sugar, and brown sugar till creamy. Add pumpkin, vanilla, and spice and mix well. Fold in cool whip. Pour mixture into graham cracker crust and smooth with a spatula. Let chill 4-6 hours or overnight before serving. Enjoy!

Tortellini Alfredo with Spinach

This was a relatively simple meal to make. It would have been easier with two pans, but my electric skillet worked just fine. I used a package of premade tortellini and a package of grilled chicken for this tasty, easy dinner. Enjoy!

Ingredients:
2 cloves fresh garlic, minced
Butter or olive oil
1 1/2 cups fresh baby spinach
1 package premade tortellini
1 cup cooked chicken
1 jar garlic alfredo sauce

Lightly sautee the garlic in heated butter or oil. Add the spinach and sautee until wilted. Set aside.

Boil the tortellini according to the directions on the package till tender, drain. Add the chicken, sauce, and garlic spinach mixture. Simmer all ingredients together until heated through, stirring frequently. Serve and enjoy!

Easy Chicken Fried Rice

After having Chinese takeout a few times, I fell in love with fried rice. I decided to try making it on the truck, and after researching a few recipes, I figured I could make it with ingredients I had on hand - leftover soy sauce packets from takeout, pre-cooked grilled chicken, and ready rice. We really enjoyed the result and plan to make it again!

Ingredients:
1 cup cooked chicken
3 Tbsp soy sauce
1 package garden vegetable ready rice
2 eggs

Chop the cooked chicken into small pieces and place in a warm skillet with 2 tablespoons soy sauce. Coat the chicken in the soy sauce and heat it through. Add the rice, breaking down any chunks, and the third tablespoon of soy sauce. Sautee together. Push the rice and chicken mixture to the edges of the skillet, opening an area in the middle of the skillet. Add the eggs into the center of the skillet, scramble them with your spatula, and allow them to cook until firm, stirring the rice mixture to keep it from burning. Chop the eggs into small pieces and mix them in with the rice and chicken. Serve and enjoy!

Glazed Pumpkin Bread

Autumn is here! There's something about the crispness in the air and the beauty of changing leaves that makes autumn one of my favorite seasons. Of course, as the weather changes so do our food cravings. Soups, chilis, and casseroles are the perfect comfort foods for chilly fall days, and pumpkin-themed recipes are a must! This easy recipe makes a moist, dense pumpkin bread, not overly sweet but packed with spice and autumn flavor. The glaze on top adds the perfect kick to make this a recipe you'll definitely want to try this autumn!

Feel free to try adding complementary ingredients, such as chocolate chips or dried cranberries. The glaze is pretty easy, although it can be made easier by simply warming up cream cheese frosting instead. Either way, this bread is best served warm with a little butter...yum!

Bread Ingredients:
1 box spice cake mix
1/2 cup sugar
1 can pumpkin puree
1 tsp cinnamon
1 tsp pumpkin pie spice
2 eggs
1/4 cup milk

Glaze Ingredients:
4 oz cream cheese, softened or spreadable
1/2 cup powdered (confectioners) sugar
1 tsp vanilla extract
4 tablespoons milk

Preheat oven to 350 and grease 2 loaf pans. Mix the dry cake mix and sugar together. Add pumpkin, spices, eggs, and milk until smooth.

Divide evenly into loaf pans and bake for 50-60 minutes. Bread is done when top is golden and no longer looks liquidy. Let cool 10 minutes then remove from loaf pans.

Combine glaze ingredients and beat till smooth. Spoon or drizzle glaze over pumpkin loaves. Serve warm and enjoy!

Spinach-stuffed, Bacon-wrapped Pork Chops

I don't like cooked spinach - never have, never will. But my hubby does, and it's good for you, and it was a required ingredient in a Chopped Challenge cooking competition this month. So, after a bit of research, I came up with this idea - make a cheesy spinach stuffing, put it inside pork chops, and wrap bacon around the outside. Now if that doesn't make you start drooling a little, I don't know what will!

Ideally these would be made in an oven, but since I am on the road at the moment, I made them in the skillet. They tasted great, though the bacon outside didn't get as crispy/cooked as I'd like. I used the thickest pork chops that I could find so that the pocket wouldn't cut all the way through them.

While they were cooking, I chopped up baby golden potatoes and sautéed them with butter and diced fresh garlic, letting them cook at the same time as the pork chops. After the pork and potatoes were done, I served them onto a plate, put butter, parmesan, garlic powder, and Italian seasoning on hoagie rolls and placed them face down in the hot skillet to toast. The result? Amazingness.

Ingredients:
2 Tbsp butter
1 clove fresh garlic, diced
1-1 1/2 cups fresh spinach
1/4 cup shredded mozzarella cheese
4 oz cream cheese
2 thick boneless pork chops
4 slices bacon
Wooden toothpicks
Italian seasoning

Start by melting the butter in a skillet and sautéing the garlic for about a minute. Take the stems off the spinach and add to the skillet, sautéing until wilted. Combine the mozzarella and cream cheese in a small bowl and stir in the spinach. Set aside.

Using a sharp knife, very carefully cut a pocket into each pork chop, leaving 3 sides intact. Divide the spinach mixture in half and stuff it down inside the pockets. Wrap each chop in 2 slices of bacon, making sure the widest part of the bacon is over the pocket of stuffing, and using toothpicks to secure the overlapping areas. Sprinkle both sides of the chops with Italian seasoning. Cook in a skillet or oven for about 40 minutes, flipping occasionally, until juices run clear and the center of a chop is only slightly tinted pink. Serve and enjoy!

Strawberry Cucumber Spinach Salad

This salad is relatively easy to make, even on the truck (though preferably not while the truck is moving, since bumpy roads and sharp knives don't play well together). The easiest thing about this salad is that it basically makes its own dressing. Cool, right? Look how bright and springy this salad looks!

Ingredients:
1 small cucumber
8-10 strawberries
Fresh parsley or basil
1/4 tsp lemon juice
1/4 tsp lime juice
1/2 tsp olive oil
1/2 tsp apple cider vinegar
Fresh spinach

Peel and dice cucumber and dice strawberries. Place in a plastic zipper baggie and add a few torn leaves of parsley or basil. Add the 4 liquid ingredients, seal the baggie, and gently move the ingredients around to combine them. Prepare two plates of fresh spinach, de-stemmed and torn into bite size pieces, and divide and pour the strawberry mixture over the spinach. Enjoy!

Crockpot Lasagna

One of my favorite sounds to hear is the tone of my hubby's voice when he tries a meal that I've made for the first time and likes it...actually LIKES it - not just okay, but good! I got one of those moments yesterday when I made lasagna in the crockpot, and though it was a little bit of work, it was definitely worth it for a meal that we both really enjoyed!

I used Barilla oven-ready lasagna noodles, which don't require cooking first - they absorb moisture and expand as the meal cooks. However, since they are flat instead of ridged like most lasagna noodles, I used a jar of Prego spaghetti sauce with mini meatballs for the inside layers to give it a more interesting texture. You could always cook a pound of ground beef and mix it with regular spaghetti sauce for the inside layers, but this way was a lot simpler.

Ingredients:
1 15oz container ricotta cheese
1/4 cup parmesan cheese
2 Tbsp Italian seasoning
Dash garlic powder
1 jar meat-based spaghetti sauce
1 jar spaghetti sauce with mini meatballs
1 box Barilla oven-ready lasagne noodles
Mozzarella cheese

In a medium bowl, mix the ricotta cheese, parmesan cheese, and seasonings thoroughly. Set aside.

Pour enough of the meat sauce into the slow cooker to cover the bottom of the pot, about 1/3 of the jar. Lay noodles on top, breaking to fit the shape of the pot. Divide the ricotta mixture in half and smooth half of it evenly over the noodles. Place more noodles on top. Pour half of the jar of mini meatball sauce on top, making sure the meatballs are evenly distributed, and top with a layer of mozzarella cheese. Place more noodles on top, and repeat the ricotta and meatball layers. Place more noodles on top and pour the remaining meat sauce over them, ensuring that all the noodles are covered. Top with another layer of mozzarella.

My Farberware 7-in-1 cooked it in 2 hours on slow cooker setting, so a regular slow cooker could probably cook it in 3 hours on low setting. When noodles are soft, cheese is melted, and sauce is hot and firm, serve warm and enjoy!

Chicken Enchilada Orzo

Yummy!

I am part of a Facebook community called Big Truck Cooking, all about truckers cooking, that has a Chopped Challenge every month. For my entry this month, I'm submitting this easy, oh-so-delicious one-skillet recipe for Chicken Enchilada Orzo.

Since it can be difficult keeping enough fresh or perishable food in the truck to last us 3-5 weeks, I have been developing more recipes using mainly (or exclusively) non-perishable ingredients. The only perishable ingredient in this recipe is cheddar cheese, which can be substituted with shelf-stable cheese like Velveeta or omitted altogether.

Ingredients

Ingredients:
1 can red enchilada sauce
1 can mild Rotel
1 can chicken in water
1 1/2 cup dry orzo
1 can black beans, drained and rinsed
1 small can whole kernel corn, drained
1/2 package taco seasoning
Cheddar cheese

Pour the enchilada sauce, Rotel, and chicken into a skillet without draining. Add the orzo and about a cup of water. Bring to a boil and let simmer until orzo is cooked. Add the drained black beans and corn, stir and continue to simmer. Add half a package of taco seasoning and mix in thoroughly. By now mixture should be thick. Reduce heat, pat mixture firmly down in the skillet, sprinkle cheese on top and let sit to melt cheese. Serve immediately and enjoy!

Serving hot from the skillet

Easy Beefy Noodles

Easy, quick, and delicious!

This is one of those fantastic, super-easy, 3-ingredient meals you can make in 15 minutes, start to finish. I kinda feel like it's cheating, since I use precooked packaged steak strips, but any cooked or leftover beef will work. And if you feel extra creative, feel free to chop some mushrooms or veggies and toss them in.

Ingredients

Ingredients:
8 oz (half of a 1lb bag) egg noodles
1 jar beef gravy
1 cup cooked steak strips

Place egg noodles in skillet and add 2 cups of water. Bring to a boil and stir frequently till noodles are soft and water is mostly absorbed. Add the gravy, mix well, and let simmer 2-4 minutes. Add steak strips, stir, and cover. Simmer another 2-3 minutes until steak pieces are warmed through and gravy is hot and bubbly. Serve and enjoy!

Microwave Cakes

Of all the challenges we've faced learning to cook in the semi, probably the most frustrating to me was the apparent inability to bake desserts. Baking has always been one of my favorite forms of relaxation and stress release, and of course we enjoy eating the desserts, but I went nearly a year without being able to bake in the truck. We had a small toaster oven for awhile that was unreliable, and my pressure cooker/crockpot doesn't handle baking cake like some do. However, I finally found the solution: microwave cakes!

Chocolate cakes with chocolate frosting!

It's the same concept as mug cakes, but I usually make them in a disposable bowl made of heavy-duty paper. Styrofoam bowls or the regular ceramic kind would work just as well.  And, of course, the cake and frosting flavors are totally up to you! I buy a few flavors of cake mix and put each in a gallon sized plastic zipper baggie, so I can use them whenever I feel like making one. The topping variations are practically infinite! At the bottom of the post, I've included directions for a fantastically delicious Chocolate Peanut Butter Cake!

Ingredients:
1/2 cup dry cake mix
1 tsp oil
1/3 cup water

Mix all ingredients together in a microwave safe bowl. Microwave for 90 seconds and check. If still wet-looking, microwave another 10-15 seconds. Let cool and top with frosting and/or fruit. Enjoy!

Strawberry cake, cream cheese frosting, banana, and peaches!

Chocolate Peanut Butter Cake

1 chocolate cake, made according to above directions

2-3 Tbsp creamy peanut butter

1/4 cup chocolate frosting 

2 Reeses cups, crumbled

Bake the chocolate cake according to the directions above. Microwave the peanut butter about 20 seconds or until melted into a smooth, thick liquid. Pour evenly over the cake and let sit 10 minutes. Microwave the frosting 20-30 seconds until also a thick liquid and pour evenly over the cake. Immediately top with crumbled candy pieces and let sit 1-2 hours to cool. Enjoy!

Chocolate Peanut Butter Cake

Chocolate Strawberry Cupcakes

My hubby's birthday is coming up and we were having lunch with his parents, so I made these little beauties for dessert. They take some work, but they're actually easier than they look once you get the hang of it. I even got fancy and used a baggie to pipe the frosting on. They were a big success!

Chocolate strawberry cupcakes! 

Ingredients:
1 chocolate cake mix, plus additional ingredients as directed on the box
1 can of strawberry pie filling
1 can chocolate frosting

Prepare the chocolate cake mix according to the box directions and bake as cupcakes. It should make 20-24 cupcakes. Let cupcakes cool completely.

With a butter knife, cut a small circle on top of a cupcake, about an inch deep, and lift it out. Pull off about half of what is attached and set it aside. Open the can of strawberry pie filling, scoop out of spoonful, and carefully pour it into the hole in the cupcake. Replace the top and repeat for the remainder of the cupcakes, trying to make sure every cupcake gets at least one strawberry. See picture below for a visual step by step of the process.

Once all the cupcakes have been filled, scoop about 3/4 of the can of frosting into a small mixing bowl. Add the gel from the leftover strawberry filling, and whip thoroughly with an electric mixer. If you have a frosting pipe, use it to pipe frosting onto cupcakes; if not, scoop the frosting into a plastic zipper baggie, cut off the tip, and squeeze out the frosting in swirls on the cupcakes. Serve and enjoy!

Filling the cupcakes

Buttery Garlic Orzo

I like trying new things, and recently decided to try cooking orzo. Orzo is a pasta, though it looks similar to long grain rice, and has a texture resembling al dente spaghetti. It actually cooks fairly quickly and takes on a good savory flavor in this recipe, partially due to the qualities of fresh garlic. Can I just say that I love cooking with fresh garlic? Garlic powder is good but fresh garlic is GREAT!

Orzo served with chicken

Ingredients:
2 cups dry orzo
Water
1 clove garlic
3 Tbsp butter
1/4 cup parmesan cheese

Start by placing the orzo in a pan or skillet and adding just enough water to cover it. Since orzo is difficult to drain (it tends to fall through a normal colander), it's easiest to use just the amount of water that it will absorb while cooking. Bring water to a boil and cook orzo, stirring periodically. Meanwhile, mince garlic.

When orzo is cooked al dente and water is absorbed, add garlic and butter and continue to cook. At this point, you are basically sautéing the orzo and garlic in the butter. Remember, fresh garlic can be bitter when raw, so contine to stir the orzo and cook for a few minutes till garlic bits are transparent. Add parmesan and stir thoroughly. Serve onto plates and garnish with a little extra butter and sprinkle of parmesan. Enjoy!

Creamy Lowfat Avocado Dressing

Romaine salad mix, egg, ham, cheese, and avocado dressing 

I have a confession to make. I love ranch dressing. I put it on everything: salads, sandwiches, hamburgers and hot dogs, mac n cheese, pizza...you name it, I've probably tried it with ranch. But right now I'm trying to drop a few pounds before an event next week, so I'm doing a Salad A Day challenge as well as cutting out bread and sweets and drinking a lot of water. Let me tell you, it's difficult to do while on the road! So I decided to come up with a lowfat dressing for my daily salad, so that the ranch doesn't undo all the work I'm doing. Here's the delicious result!

Ingredients:
1 ripe avocado
1/2 cup lowfat sour cream
2 Tbsp olive oil
1/4 cup 1% milk
A few leaves cilantro, finely chopped
1 garlic clove or garlic powder to taste
Seasonings as desired

Thoroughly mash the avocado. Mix all ingredients together, using a food processor or blender if available; if not, whip as well as possible. Use more milk or water to thin dressing if necessary. Serve with salad or wraps and enjoy!

Pizza Dippers

This is actually an idea my hubby came up with and it has become our favorite movie time snack. We like to dip them in marinara sauce, but feel free to get creative! Try adding different toppings, or maybe dipping in a white sauce. You can't go wrong with something this easy!

Ingredients:
1 roll refrigerated croissant dough
16 pepperoni
4 sticks mozzarella string cheese
Additional pizza toppings or seasonings, if desired
Pizza sauce for dipping

Preheat oven to 350 and mist a cookie sheet with nonstick cooking spray. Roll out the croissant dough and separate into triangles, placing 2 pepperoni on each triangle. Cut each string cheese stick in half and lay a half on the dough triangles. Add any additional toppings or seasonings. Roll each triangle up tightly, sealing the ends as much as possible. Place the rolls on the cookie sheet and bake for 10-12 minutes, until croissants are golden brown. Serve hot with dipping sauce and enjoy!

Chicken Pot Pie Pasta

My poor hubby has caught another cold ad is currently feeling miserable. I'm trying to take care of him best I can and fight to keep from catching it. We'll see if I evade the cold, but in the meantime, as I had no soup on hand, I made chicken pot pie pasta for lunch. It was warm, soft, and soothing, just the thing for feeding a sick hubby!

I like that this recipe makes 4+ servings and is made completely from non-perishable items: canned meat and veggies and dry pasta and herbs. That means I can keep the ingredients on hand and make it whenever necessary. I made it in my crockpot, mostly because we're on the road and the crockpot, electric skillet, and microwave are really all I have to work with, but it can just as easily (perhaps more easily) be made in a pot on a stovetop. For serving a larger family, simply double the recipe.

A note on the seasonings: I used garlic powder, dried herbs, and a squirt of bottled lime juice for flavor. Other suggestions would be powdered or minced dried onions, dry ranch or Italian dressing mix, salt and pepper, or whatever seasonings you prefer. You can also add any fresh veggies you have on hand in place of the canned veggies, or use precooked chicken instead of canned. For the pasta, I used mini bowties as they cook relatively quickly, but any smallish pasta would work, such as penne or shells. Also, I used only half a small can of evaporated milk to make the sauce; if you prefer a creamier soup-like consistency, use a full can or more.

Ingredients:
1/2 lb small pasta, cooked and drained
1 can cream of potato condensed soup
1/2 can evaporated milk
1 small can mixed peas and carrots, drained
2 12oz cans white meat chicken, mostly drained
Seasonings to taste

After cooking and draining the pasta, place pasta back in the pot and turn to low. Add the condensed soup and evaporated milk, stir. Drain and add the can of peas and carrots; mostly drain and add the cans of chicken (a little of the water is okay). Add seasonings and stir well. Simmer 10 minutes and serve. Enjoy!

Grilled Chicken

As y'all know, I LOVE easy, simple recipes. This ond is about as easy and simple as it gets - just 2 ingredients! It's literally a half and half ratio of the two ingredients, so it can be quickly modified to any amount of chicken you wish to grill.

Grilled chicken, potato wedges, corn salad, and cheesy garlic biscuits!

I wanted a chicken marinade for the grill that would impart good flavor without being overwhelming. This marinade forms a pleasant layer on the outside of the chicken without being tough or leathery, and the chicken is still tender and juicy inside. Of course, you can also bake or pan fry the chicken using this recipe, but I think it's best grilled. Ready?

Ingredients:
4 medium chicken breasts
3/4 cup ranch dressing
3/4 cup zesty Italian dressing

Butterfly the breasts if desired, for faster cooking time. Mix the ranch and zesty Italian dressings together in a cup. Using a gallon sized zipper baggie, layer the marinade and chicken breasts. Zip the baggie shut and vigorously squeeze and smush the chicken breasts around until thoroughly coated. Place in the refrigerator and turn over every few hours; let sit for 8 hours or overnight. Grill till tender and enjoy!

Easy Homemade Ice Cream

Warm blueberry cobbler and homemade ice cream!

I was looking for something simple and easy to serve with my Blueberry Cobbler, and this recipe was perfect. It requires no churning and minimal preparation. It was serveable after 8 hours of freezing, though it was certainly firmer the next day, so I would advise freezing overnight if possible. I poured the mixture into a round pie tin, which made a layer about half an inch thick that was easily cut into pieces or slices. If you prefer to scoop ice cream, try a loaf pan. Also, use the regular versions of the ingredients, not the lowfat or fat free ones, or you will lose the creaminess of the ice cream. I added a little lemon extract to the mixture to help cut the sweetness of the blueberry cobbler, but that's up to you.

Ingredients:
1 1/2 cups sour cream
1 can sweetened condensed milk
1 tsp vanilla extract
Optional: 1/2 tsp lemon extract

Mix all ingredients thoroughly, checking for lumps. When it is well mixed, pour into a metal dish or pan and freeze for at least 8 hours. Serve and enjoy!

Blueberry Dump Cobbler

Folks, this one is husband approved. I mean, this is coming from the hubby who hardly EVER eats fruit! He eats bananas, sometimes strawberries, and maybe a sliced apple once in awhile. He told me that he can tolerate blueberries if they're mixed into something, so when I made this cobbler, I was hoping for at least an "it's okay". The verdict? Not only did he tolerate it, he declared it to be "really good" and proceeded to eat second and third helpings and finish off the leftovers the next day! I call that a smashing success!

This recipe is for a 9x13 pan, but I modified the recipe for a 9x9 pan pretty easily. I used about the same amount of blueberries but only 1 stick of butter and not quite all the cake mix. I served it warm after dinner, along with my Homemade Ice Cream, and we thoroughly enjoyed it!

Warm blueberry cobbler and homemade ice cream!

Ingredients:
2 large cans of blueberry pie filling
1 cup blueberries, fresh or frozen
1 boxed yellow cake mix
1 1/2 sticks butter, melted

Preheat oven to 350. Spray a 9x13 pan with non-stick cooking spray or lightly grease pan. Dump blueberry filling in pan and spread to even thickness. Sprinkle fresh or frozen blueberries evenly, then layer the cake mix, making sure to cover all the blueberries. Drizzle the melted butter on top, as fairly as possible. Bake for about an hour, till top crust is firm and golden and blueberries are bubbly below. Serve warm and enjoy!

Nacho Chicken Bowls

This recipe was birthed from a recipe I had planned to make in the oven during home time: baked chicken with a cheesy corn and bean sauce, to be served over taco rice. Instead, I ended up making it on the road, in the crockpot. It turned out much less visually aesthetic, but oh so yummy and very filling, which are the main requirements for food in our family. The first day we scooped it out of the pot and wrapped it in tortillas for burritos; the second day we warmed it up in bowls and added extra queso and fritos on top. Either way, it's delicious and easy!


Ingredients:
3 large chicken breasts
1 can sweet corn, drained
1 can black beans, drained
1 can Rotel, partially drained
1 package dry taco-flavored rice
1 jar queso blanco sauce

Cut chicken into smaller pieces for faster cooking time, if desired. Place chicken in crockpot with corn, beans, and Rotel. Cook 2-4 hours or until chicken is completely cooked. Shred chicken, add rice and cook another hour, checking regularly and adding water if additional liquid is needed. About 10 minutes before serving, add queso blanco and stir thoroughly. Serve with tortillas, Fritos, or tortilla chips, and additional taco toppings if desired. Enjoy!

Sweet Corn Salad

I first made this for a cookout with my wonderful in-laws. We were grilling chicken and roasting potatoes, so I wantedsomething cool and summery, though outside the usual monotonous lettuce salad. After looking on Pinterest for hours, I combined several aspects of different recipes and came up with this concoction.

I mixed everything but the avocado the day before and let it sit in the refrigerator overnight, then added the avocado a few hours before serving. Fortunately, the lime juice helps keep the avocados from browning for a little while; unfortunately, by the second day they were starting to show brown spots, so I wouldn't advise keeping leftovers past the second day. This is definitely a salad to serve a larger group of people, so if it's just you, try halving the recipe.

A note on the corn: you want the corn to retain a little crunch, not be mushy. If you're using fresh corn on the cob, grill or boil it for a few minutes. If you're using bagged frozen corn, steam it for half the time in the directions on the bag.

Salad Ingredients:
2 bags frozen sweet corn or 3-4 ears of corn
2 roma tomatoes or 1 box cherry tomatoes
Cilantro
1 avocado

Dressing ingredients:
2 Tbsp lime juice
2 Tbsp olive oil
Garlic and herb seasoning, Mrs. Dash, salt and pepper, or seasoning to taste

Start by lightly cooking the corn as discussed above, and remove from cob if applicable. Dice the tomatoes, cilantro, and avocado, mix together with the corn in a large bowl. Mix together the dressing ingredients in a separate cup, add to salad in small quantities and stir till desired taste is reached. Serve immediately or up to 24 hours later if chilled.

Avocado Chicken Salad

I've been craving chicken salad lately, but the grocery store version is loaded with heavy mayonnaise. I usually make chicken salad or egg salad with a sour cream base, but my sour cream went bad and I had an avocado, so I decided to give it a try. It turned out so good that I may never buy the store bought version again!

In all fairness, I used chicken that I cooked with Italian dressing, so the chicken already had a nice zing of flavor. The other seasonings I used were garlic powder and the garlic and herb Mrs. Dash. I happened to have bottled lime juice on hand from the Cilantro Lime Chicken burrito bowls I made last week, and the flavors paired perfectly. If you want more of a guacamole flair, add a little salsa or diced tomato and some taco seasoning. If you prefer a more traditional chicken salad texture, using chopped celery and onion or even diced apples could give it a nice crunch.

Ingredients:
1 ripe avocado
1 cup diced chicken, approximately
A squirt lime juice
Seasonings to taste

Slice the avocado and scoop out of its skin. Chop finely and lightly mash. Add chicken to desired texture, and stir in juice and seasonings.

Let it rest an hour to allow flavors to marry - if you can wait that long before digging in! Serve with crackers or tortilla chips. Enjoy!

Frijoles Con Queso

This is one of those really easy, quick, go-to meals that you can make in one skillet in about 15-20 minutes. I love those kinds of meals, don't you? And I can keep all the ingredients on hand, even in the truck. I use minute rice and canned refried beans, although you can easily substitute freshly cooked rice and homemade beans. One can of beans and one package of rice feeds my hubby and I, so if you are serving a larger family adjust ingredient amounts.

It's certainly not the most aesthetically pleasing meal, but it is certainly pleasing to the taste buds and the tummy!

Wrapped in a tortilla

Ingredients:
Olive oil
Taco seasoning
Rice
1 can refried beans
Queso blanco sauce

Spread a little olive oil in a warm skillet and fry the rice, adding water if needed to keep it moist. Sprinkle a small amount of taco seasoning over the rice. Add beans, stir and continue to fry until mixture is hot. Add about half a cup of queso blanco, more or less to taste, and stir thoroughly. When completely mixed and heated, serve with tortillas and extra cheese as desired. Enjoy!