Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti



  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes


Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.



Bacon Cheeseburger Crock Pot Dip


  • 1 lb of lean ground beef or turkey
  • 8 oz package of cream cheese, cubed
  • 2 c shredded cheddar cheese
  • 10 oz can of diced tomatoes with green chiles
  • 6 oz package of real bacon bits, divided
  • 1 t dried parsley
  • assorted dippers


Brown up ground meat. Drain meat and place in a large skillet. Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end). Cook while stirring frequently until everything is heated through and well blended.

Pour mixture into a 2-quart crock pot. Cover and cook on low for 2-3 hours stirring occasionally.. Stir in parsley and sprinkle with remaining bacon bits just before serving


Sausage Gravy Breakfast Pizza



  • 2 packages crescent rolls
  • 1 package cooked sausage crumbles
  • 1 envelope country gravy mix
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 8 oz shredded cheddar cheese
  • 4 oz shredded pepper Jack cheese

Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.  Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.  In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.  Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.


Bundt Cake Breakfast


  • 1 cup diced ham, sausage or bacon, cooked and drained
  • 2 c tater tots, frozen
  • 1 dozen eggs, whisked
  • 1 can (8) Pillsbury Grands biscuits, cut into small pieces
  • 2 c. shredded cheese (I used cheddar)
  • 1/4 c milk


Combine all ingredients in mixing bowl.  Pour into greased bundt pan. Bake on 400 degrees for 45 mins. When done, flip onto platter and cut and serve.

Side Dishes

Potato Puffs



  • 3 cups of mashed potatoes
  • 2 eggs
  • 1/3 cup sour cream (optional extra for serving)
  • 1 heaping cup shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped chives or parsley
  • Salt and black pepper, to taste

Preheat oven to 400 degrees F. Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.  Spoon them into the pan filling the cups to slightly below the top.  Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired


Grandma’s Baked Mac and Cheese



  • 2 c. cooked pasta (I used shells)
  • 1/2 stick butter, cut into pats
  • 3/4-1 c milk
  • 2 c. shredded cheese (I used a Mexican mix)


Spray bottom of casserole dish. Start with pasta, then layer half the cheese and top with half butter pats. Add second layer of pasta, cheese and butter. Slowly pour milk over layers. (Slowly to let milk sink in and around ingredients). Bake in 400 degree oven for 30 minutes. I let it sit about 15 minutes before I served it.

Pasta, Side Dishes

Sweetie Pie’s Macaroni & Cheese

 (serves 12-24)


  • 1 pound elbow macaroni
  • 1 cup whole milk
  • 2 12-ounce cans evaporated milk
  • 3 eggs
  • 1 cup butter, cut into small pieces
  • ½ pound Colby cheese, grated
  • ½ pound Monterey Jack cheese, grated
  • ½ pound sharp Cheddar cheese, grated
  • 1 pound Velveeta cheese, cut into small chunks
  • ½ cup sour cream
  • Salt, to taste
  • 1 TB white pepper
  • 1 TB sugar
  • 1 cup grated mild Cheddar cheese for the topping

Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown

Chicken, Gluten Free, Mexican, Quick (15 minutes or less)

Easy Mexican Chicken Dinner

photoThis is my own creation lol.  I had these ingredients at home and decided to try something new.  It tasted A-MAZING!  You could add jalapenos or sour cream or any other Mexican toppings you like!


  • 2 T butter
  • 2 medium tomatoes, diced
  • 1 green pepper, cut in strips
  • 1/2 onion, cut in strips
  • 2 boneless chicken breasts, cut in chunks
  • 4 blend Mexican cheese, shredded
  • corn chips, lightly crushed
  • 2 cups cooked rice


Melt butter in large skillet.  Add green pepper and onion and brown evenly before adding diced tomatoes.  Brown chicken once the peppers, onions and tomatoes are soft.  Cover skillet, reduce heat to medium and simmer for 10-12 minutes, stirring occasionally.  Reduce heat to low and simmer for 5-7 minutes.  Remove from heat.

Arrange 1/2 cup of rice on each plate and pour portion of chicken vegetable mixture over it.  Sprinkle with shredded cheese then corn chips.

Makes 4 servings

Breads, Breakfast, Pork

Sausage & Cheese Bread

sausage bread vertwm
  • 1 lb. pork sausage
  • 1/4 cup chopped onion
  • 1/4 cup Parmesan cheese
  • 1/2 cup grated cheddar cheese
  • 1 egg
  • 1/2 teaspoon Texas Pete hot sauce
  • 1 1/2 teaspoon salt
  • Dash of red pepper flakes
  • 2 cups baking mix – Bisquick
  • 2/3 cup milk
  • 1/4 cup mayonnaise
  1. Preheat oven to 350 degrees.
  2. Coat a 9×5 inch loaf pan with cooking spray.
  3. Crumble sausage into a large skillet and cook along with onion until brown.
  4. Drain on paper towels and cool.
  5. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well.
  6. Add baking mix, milk,  and mayonnaise.  Stir.
  7. To the mixture, add sausage & onions.  Mix until just blended.
  8. Pour into loaf pan and bake for 45 to 50 minutes.
  9. Let rest in pan for 10 minutes.  Turn out to plate to serve.
Casseroles, Chicken

Mac and Cheese Veggie Chicken Casserole


  • 4 T. margarine spread
  • 1 c. milk
  • 8 oz. rotini, cooked and drained
  • 2 c. cooked chicken
  • 4 c. assorted frozen vegetables, thawed
  • 2 1/4 c. finely shredded cheese
  • 1/4 c. bread crumbs
  • 1 T. Parmesan cheese


Preheat oven to 400. Combine 3 T spread, milk, rotini, chicken, vegetables and cheese in 8″ baking dish.  Combine bread crumbs, Parmesan and remaining spread in small bowl.  Sprinkle over top of casserole.  Bake until heated through and crumbs are toasted, about 30 minutes.