Stuffed Zucchini

This would probably have been a better idea to do in the summer when there are zucchinis (as opposed to the mini ones I used in the middle of winter). But for some reason I was craving this, and found it via pinterest (yet again!) on Kayotic Kitchen. This blog is amazing! It has some great recipes and step by step instructions. I'm also in love with the site because it gives me tips on how to take better pics of food. YAY! 

So again, a borrowed picture. :) Doesn't it make you salivate? (both the food and from photography point)

Stuffed Zucchini


  • 1 tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1/2 tomato
  • 1 tsp thyme
  • 2 zucchinis
  • 1 onion
  • cheese (aged)
  • pepper
  • bacon (optional) - this is canadian bacon, aka ham, that they/I used. Regular would be good too! 

  • wash zucchini. Slice in half, length-way. Spoon out the 'guts', leaving some still around the edges, making a boat.
  • Chop onions. Saute in 1 Tbsp oil. When close to done, add 1/4 tsp curry powder and cook another 30 seconds. (no longer or curry turns bitter)
  • Cook a few slices of ham, and drain on paper towel.
  • In bowl, mix chopped tomatoes, chopped 'zucchini guts', thyme, salt, sour cream, and crumbled bacon.
  • Put zucchini in a baking dish or cookie sheet. Start stuffing zucchini!
  • Top with cheese. Throw them in the oven.
  • Bake @ 400 deg for about 20 minutes
  • Sprinkle with parsley if desired. YUM!

Monterey Chicken

It's been a while since I've posted. I've been busy with school, work, and family things. Haven't had much time to cook. I miss it. I have a few things I've made to post, and a couple on deck, so hopefully I can get it together and get them done!

This meal was quite easy and very delicious! I got the recipe from a blog called all things simple via pinterest. (which I am new to, but so far love) I borrowed this picture from there as well. I REALLY need to learn how to take better pics of food. Til then....

  • 4 boneless, skinless chicken breasts
  • 1/4 c. bar-b-que sauce (I used Bull's Eye)
  • 1/4 c. real bacon bits
  • 1 c. colby and jack cheese, shredded
  • 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
  • sliced green onions
  • pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions, and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Baked Crispy Chicken Parmesan

This chicken was so good!  Both my kids loved it, my husband said i could sell it at a restaurant..he loved it!  Defiantly a keeper!
Baked Crispy Chicken Parmesan Recipe:
(Recipe from All Recipes)
Vegetable cooking spray
2 cups Pepperidge Farm® Four Cheese and Garlic Croutons (or your favorite croutons)
4 skinless, boneless chicken breasts
1 egg, beaten
1 cup marinara sauce, heated
1/4 cup shredded mozzarella cheese

Preheat oven to 375 degrees F. Spray baking sheet with vegetable cooking spray. Place croutons in zipper plastic bag. Close and crush with rolling pin until crumbs form.
Dip chicken into egg. Coat with crumbs. Place chicken on prepared baking sheet. Spray chicken with vegetable cooking spray.
Bake 20-30 minutes or until chicken is done. Spoon pasta sauce over chicken and sprinkle with cheese.

Chicken Enchilada Puffs

My kids loved these!  I have made them twice!  they make a great dinner but you have to make a whole bunch cause they eat a lot!!

Recipe: Chicken Enchilada Puffs

Summary: This recipe takes something as good as chicken enchiladas and turns them into finger food!


  • 1 package jumbo crescent rolls
  • 3 oz cream cheese
  • 1/2 cup Mexican blend shredded cheese
  • 3/4 cup cooked chicken (diced or shredded)
  • 1/3 cup enchilada or taco sauce
  • 2 teaspoons enchilada or taco seasoning mix
  • 1/4 cup Mexican shredded cheese for sprinkling


  1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
  2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
  3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
  4. Unroll crescent rolls on prepared pan.
  5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
  6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
  7. Sprinkle tops of puffs with additional shredded Mexican cheese.
  8. Bake for 15 minutes, or until golden brown.

Mini Pizza Muffins

These little pizza muffins were so good!  My kids ate them up!  We loved them! 

Pepperoni Pizza Puffs
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon Italian seasoning
  • pinch of salt (my addition, optional)
  • pinch of red pepper flakes (my addition, optional)
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup store-bought pizza sauce
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

got the recipe here

Mini Mexican Pizza

Its been awhile... Thanks to pinterest, I have lots of fun new things I have tried...hopefully I can get back on the ball!!
 Here are some Mini Mexican Pizzas.  Everybody loved them!!


  • 3-4 large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)
  • 1 cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)
  • 1/2 cup salsa of choice (I used one with corn)
  • 2 tsp dry taco seasoning
  • 1/2 cup low fat refried beans
  • 1/2 cup low fat shredded mexican blend or 2% cheddar cheese
  • Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes


  1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
  2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
  3. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
  4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
  5. Scoop 1/8th cup of meat mixture into each wrap.
  6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired
  7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
  8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

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