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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, April 28, 2011

Ham N Egg (Potato) Skillet

Sorry I have been MIA for a while! I had kidney stones last week and definitely was not up to cooking. I return with a wonderful new recipe that we had for dinner all by itself without any other side dishes. I loved how predominate the potato was in this recipe and I definitely think that it should be called Ham N Potato Skillet. The egg is not a predominate part of this meal. Lots of users on Allrecipes.com (where I got this recipe) said that they increased the amount of egg and decreased the amount of potatoes. I did not do this and it suited my taste buds perfectly - but do what you wish! Also, I doubled the recipe all around except for the cheese. I thought 2 cups of grated cheese would be overkill and so I only put in 1 cup. If you want the dish to be especially cheesy, go ahead and use the amount called for. The recipe and picture are courtesy of Allrecipes.com and can be found here.


From Allrecipes.com

• 3 medium potatoes, peeled and diced
• 1 tablespoon butter or margarine
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 cup cubed fully cooked ham
• 3 eggs, beaten
• 1 cup shredded Cheddar cheese (I used half this amount)
• salt (I used seasoning salt) and pepper to taste

1. In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.

Wednesday, April 13, 2011

Boneless Buffalo Wings

We are big fans of the Sticky Finger dinner at Winger's at our house. But... I don't really like paying $25ish for one meal. I found this easy recipe on BlogChef.net. You can check out his original recipe along with LOTS of different options for the sauce at this site: http://blogchef.net/how-to-make-boneless-chicken-wings/. The sauce I have included below is my own recipe and I really liked how it turned out. It is just a bit tangy with a kick-back. My husband LOVED this meal and so did I! This will definitely be a repeated recipe in our house!

From BlogChef.net

• oil for deep frying
• 1 cup unbleached all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1 cup milk
• 3 skinless, boneless chicken breasts, cut into 1/2 inch strips

• 1/4 cup hot pepper sauce
• 1 tablespoon butter
• 3 T Brown sugar
• 1 tsp Worcestershire sauce
• 1 tsp white vinegar

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Drain on a paper towel and place in a large bowl.
4. Combine hot sauce, brown sugar, Worcestershire sauce, white vinegar and butter in a small bowl. Microwave sauce on High until melted and sugar has dissolved, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

*Just a few NOTES: I used 3 good sized chicken breasts and the flour mixture was not enough to double coat ALL of my pieces. I double coated as many as I could and just left it at that. If you like thicker breading on your chicken you will definitely want to double coat, but I liked both just as well.

Next time I will double my sauce amount. The amount listed above is enough to cover your pieces, but not enough to drench them or have any for extra dipping. Also, these would be really good dipped in ranch.

Monday, April 11, 2011

Barbecue Chicken Dinner

I got the inspiration for this recipe based on the chicken tin foil dinners that I grew up with. I didn't have time to do tin foil dinners so I pulled this together - It turned out great! Very flavorful and just a bit spicy. We'll do this one again sometime!

Shayla Original

3 chicken breasts, cut into chunks
1 can pineapple tidbits, drained - reserve 1/2 cup juice
5-6 potatoes, diced
1 cup barbecue sauce
1/2 cup pineapple juice (from tidbits)
1/2 cup sour cream

Boil a pot of water. Place diced potatoes in boiling water and cook until tender; drain. In the meantime, place cut up chicken into a skillet. When chicken is almost cooked through add pineapple tidbits to skillet and heat together. If you add the pineapple too soon the added liquid will boil your chicken instead of "fry" it. Add chicken and pineapple to the pot with the drained potatoes. Stir in barbecue sauce, pineapple juice and sour cream. Heat gently on the stove just until the mixture is heated through. Serve!

Saturday, April 9, 2011

Crockpot Chicken Tortilla Soup

This amazing recipe was fast and tasty and authentic tasting! It was great the day I made it and it was wonderful as leftovers. Don't pass this one up! You will love it! The recipe is courtesy of The Sisters Cafe and can be found here.


Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: sisterscafe.blogspot.com

• 3 chicken breasts
• 2 15-oz cans black beans, drained
• 3 15-oz cans diced tomatoes
• 1 cup salsa (I used 2 cups to give it more kick)
• 2 4-oz cans chopped green chilies
• 1 14 ½-oz can tomato sauce
• 3 cups grated cheddar cheese, for topping
• Tortilla chips, for topping
• Sour cream, for topping

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 6 hours. During the last 1/2 hour of cooking, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. Serve with cheese, chips, and sour cream. Freeze leftovers.

Thursday, April 7, 2011

Easy Barbecue Crispy Chicken Melts

Despite the name being pretty long, this is a very simple meal! Juicy, tender, and flavorful chicken served with your favorite side dish? What more could you want for the end of your day? My husband who is not a chicken breast lover - he doesn't like the taste of just chicken - really loved this meal! The tangy barbecue sauce and the crispy outside coating are a great compliment to one another. The only change I made was that I sprinkled a little bit of grated parmesan cheese and paprika on my chicken before putting it in the oven. Since I have been pregnant I have had a hard time with salt tasting extra strong to me so I didn't add any salt to my mix. I think it was plenty flavorful without it. Also, I know it calls for "Original Bisquick Mix." I didn't have this on hand but I do have the Krusteaz pancake mix and it worked just as well. The picture and recipe are courtesy of BettyCrocker.com and can be found here.

From BettyCrocker.com

3 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1/4 cup milk
*4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)

1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
3. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
4. In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

Makes 4 servings

*NOTE: I used 2 thick chicken breasts that I sliced in half. If I used this method again I will probably reduce the cooking time about 5 minutes.

Wednesday, April 6, 2011

Burgers Stroganoff

Talk about an easy recipe - This one only has 4 ingredients! We really enjoyed this recipe and I especially liked the sauce even though it is so basic. I only used 1 lb. of ground beef and patted my patties thin enough that I still got 6 out of it. We didn't want super thick patties. The only thing that I would change next time would be to add some onion somewhere whether it be Lipton onion soup mix to the ground beef, onion powder to the sauce, or just eating the burger with onions. The ketchup makes the sauce just a little sweet and I thought it needed the edge the onion would give it. But, once again, this recipe is so simple and comes together so quickly you can't really complain! The picture and recipe are courtesy of Campbell's Kitchen and can be found here.

From Campbell’s Kitchen

1 1/2 pounds ground beef (I just used 1 lb.)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 tablespoons ketchup
1/3 cup sour cream
6 bagels, split

1. Shape the beef into 6 (1/2-inch thick) burgers.
2. Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
3. Stir the soup and ketchup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked though.
4. Stir in the sour cream. Serve the burgers and sauce on the bagels. (And any of your favorite burger toppings: pickles, tomato, lettuce, etc..)

Makes: 6 servings.