Breakfast Tacos Banana Bread Green Smoothies Pesto Italian Chicken

July 24, 2015

Breakfast Tacos

July 18, 2015

Banana Bread

January 29, 2014

Green Smoothies

January 25, 2014

Pesto Italian Chicken


Breakfast Tacos

Breakfast Tacos! Yes! Sometimes breakfast can get old with the same old omelets, pancakes, and etc. So why not switch it up and build your own breakfast tacos! its pretty simple really, all you need is tortillas- corn or flour, eggs, and all your favorite toppings. Add some yummy veggies, your favorite meat ant top with some great salsa and guacamole! Make them how ever you want and have fun with them! Also great for a brunch! I served these with delicious sautéed potatoes and homemade refried beans! You can find both recipes on the blog as well! Enjoy!

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Here’s what you’ll need….

6- 8 Eggs

Small onion- sliced

Peppers- 1-2 cups sliced

1 avocado- cubed or make guacamole

Fresh salsa

Shredded cheese

Small tortillas- flour or corn

Meat- Bacon or sausage cooked and sliced

1 Tbs of Olive oil for veggies

Salt, Pepper, and Garlic Salt to taste

Optional- Sour cream


First what you will need to do is to cut up your onion and peppers and put them in a sauté pan and cook until tender with a TBS of olive oil.

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Next cook your eggs and meat. Scramble your eggs with a little salt pepper and garlic.


Mix up your avocado and get your ingredients ready as well as warming up your tortillas.


Now make your master piece and create your tacos with the ingredients you want. Yummmmmm

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Banana Bread

The best banana bread ever! I mean it…. Do you want to know my secret? I don’t use OIL! I use sour cream instead and you can tell the difference when you eat this banana bread because it is so moist!!! We love bananas in my family and rarely ever have any left over for the bananas to even go bad, so I have to buy some especially for banana bread and leave them in a separate spot and put ” Do not eat- For banana bread”
You will find that the recipe is for 3 loafs… 3!!!! Why 3? Because in my house a loaf will be gone so quickly between my husband and my son that I don’t even get a piece or have any to share. My son is a very picky eater but he sure loves this banana bread so I always make sure he gets enough when I make it. You also will won’t to share 1 loaf…. I know crazy huh, but thats why you make 3 so you can share. I always send one to work with my husband. He says its gone within 15 minutes of him showing up! I hope you enjoy this yummy banana bread!!!
Here’s what you’ll need….
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
3 loaf pans
First you need togged your oven ready….Preheat your oven to 300 degrees F (150 degrees C).
Grease 3 loaf pans with spray or butter.
I use my kitchen aid mixer but use what you like. First cream your butter and 3 cups sugar.
Now, mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
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Last, mix in the salt, baking soda and flour. Then add your nuts if you would like.
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Divide into prepared pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. sprinkle on top of each pan.
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Bake for 1 hour, until a toothpick inserted in center comes out clean.
Slice and enjoy!

Green Smoothies

Do you need a healthy boost to your mornings? This is what I have been drinking every morning and my waist line thanks me! I drink one of these as my breakfast.  These green smoothies are packed with the fruits and veggies that you need for the day! You would think by putting veggies in a smoothie that it would taste sour or gross but you are wrong! You cant even tell! They are sooooo yummy! The great part of these smoothies are that you can really make them your own with what you have in your fridge at home! I will give you examples of different  kids of green smoothies and what my favorite one is that I make. Enjoy!

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Here’s what you’ll need….

A Blender

2 TBS of Greek Yogurt- Vanilla or any other flavor you like.

1 hand full or cup of Greens- Spinach, Kale, Romaine Lettuce, Broccoli heads- Pick one of two

1 – 1 1/2 cups of Fruit- I use frozen fruit so I do not have to add ice and some fresh fruit as well.

Strawberries, peaches, mango, pineapple, bananas, apples, berries, oranges, kiwi, ect

Fill to the top of all your ingredients with Apple juice, water, coconut water, orange juice, almond milk.

1/2 cup of ice if you use fresh fruit and not frozen.

Raw oats or coconut flakes (optional)

Protein Powder (optional)

Peanut Butter or Honey (optional)

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****MY FAVORITE****Vanilla Greek Yogurt, 1/2 Apple Juice and 1/2 water, Spinach, Frozen Strawberries, Frozen Pineapples, Frozen Mango, Frozen Peaches and half a banana. (*This is what is in the pictures*)

Place all ingredients in your blender and…. Blend until smooth and there are no chunks. If it is too think ADD MORE WATER!

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Below are some great combinations- Or make up your own!

Strawberry Greek Yogurt, 1 cup of orange juice, spinach, frozen strawberries, frozen peaches, banana

Vanilla Greek Yogurt, broccoli, spinach, apples, kiwi, strawberries, banana, 1 cup water

Sliced peaches, 2 big handfuls of spinach, 1 tablespoon honey, 1/4 cup raw oats and 1 cup water

Fresh pineapple chunks, 1/2 a banana, 2 big handfuls of spinach and 2 cups water.

Raspberries, 1/3 cup coconut flakes, 2 big handfuls of spinach and 1 cup water.

Strawberries, Blueberries, raspberries, spinach, water and apple juice.

Banana,1 Tablespoon peanut butter,1/2 cup 0% Vanilla Greek yogurt, 1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk), spinach

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Pesto Italian Chicken

Soooo ever since having a baby I am determined to loose all the baby weight…and fast. Eating healthy is the first start! I am a foodie so it is hard to eat the same grilled chicken and boiled veggies every night! I just get sick of the same thing over and over again. So I am starting to get creative in the kitchen to make no carb meals at night but packed with tons of flavor that you do not really miss the carbs or starches. This Italian Pesto Chicken is so yummy and has lots of flavor with sneaking in some veggies in it as well. I also served it with baked Spaghetti squash and topped it with Marinara. It was just as good as having pasta and Parmesan chicken but with about 1/4 of the calories! I hope you enjoy this yummy Italian meal!

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Here’s what you need…

3-4 large chicken breasts

1/2 cup of pesto- (STORE BOUGHT OR HOMEMADE) Check out my homemade pesto recipe below-

2 Tbs of olive oil

1 tbs of butter or margarine

1 tbs of garlic salt and a dash of pepper

1 cup of cherry tomatoes- halved

1 container of sliced mushrooms

1 package of Fresh Mozzarella sliced 1/4 inch pieces

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Lets start out with the veggies! Place your mushrooms in a small saute pan with 1 tbs of butter  and 1/2 tbs of garlic salt. Cook on medium heat for 4-5 mins.  Slice your tomatoes in half and add to the pan for 2-3 minutes after the mushrooms have cooked.

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While that cooks lets prep our chicken. Take out your glass pan and pour 1 tbs of olive oil on the bottom of the pan.Trim the fat if needed on the chicken breasts and place in the pan. Sprinkle with the other 1/2 of your garlic salt and a dash of pepper.

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Next using the back of a spoon or a food brush place your pesto on top of the chicken. Coding evenly. Place in the oven at 350 degrees for 20-25 minutes depending on how thick your chicken.

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NOTE- 5 minutes before taking out the chicken top with a couple of slice of fresh Mozzarella and bake until its melted!

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Take out chicken and place the mushroom and tomato mixture on top! Serve and enjoy! Yummmmmmm

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I served this chicken with baked Spaghetti Squash- Recipe coming soon and Italian Salad with Balsamic dressing!

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Pecan Pie

Who said Pecan Pie is only a Thanksgiving Day Pie? I think it should be for every Holiday, that’s how much I love it! Pecan Pie is defiantly my favorite pie over any of the other Holiday pies. I love the sweet and nutty flavor it has and its just plain delicious! I do make this every Thanksgiving but I think I might have to start making it for Christmas, Easter, and maybe even Mother’s Day. ( Yes I will have to make my own Mothers day Pie, Because its my favorite and let’s be honest My husband could never bake it nor buy one as good as this recipe for my special day.) Have I mentioned how easy this pie is also. Especially because I use store bought crust, and then you simply mix all the ingredients together and pour it in! SO simple and so YUMMMMMMY! Enjoy!

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Here’s What you’ll need…

1 pre made pie crust dough

3 tablespoons unsalted butter, melted

3/4 cup sugar

3/4 cup dark corn syrup

3 large eggs

1/4 teaspoon of salt

1- teaspoons pure vanilla extract

1 1/2 cups coarsely chopped pecans (about 6 ounces)

Whipped Cream for Serving

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Place a rack in the center of the oven and preheat to 400 degrees.

First is the dough.Transfer the dough to a 9-inch pie plate, fitting it into the pan without stretching; crimp the edges of the pie shell. Using a fork, gently prick the bottom of the crust a few times and refrigerate.

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In a large bowl, whisk together the melted butter, sugar, corn syrup, eggs, 2 tablespoons plus 1 teaspoon vanilla and the remaining 1/4 teaspoon salt

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Cover the bottom of the pie crust evenly with the pecans and pour in the filling.

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Bake the pie, rotating it halfway through, until the crust is golden and the filling is set in the middle, about 45 minutes. IMPORTANT- Cover your pie the last 15-20 minutes with FOIL so your crust doesn’t burn! (I BURNT mine a little more then I like!)

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Let the pie cool on a wire rack for at least 45 minutes.

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Top with Whip cream when your ready to serve.

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Sautéed Brussels Sprouts

Yummmmmmmy Brussels Sprouts. I never really ate these until this year because I always thought they were going to be gross! But BOY WAS I WRONG! They are so delicious! Not to mention very easy to cook and a great healthy side choice. These little balls of green are packed with so much flavor and great with any dish! I hope you enjoy these as much as my family does.

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Here’s what you’ll need….

1 Bag or about 3-4 Cups of Brussels sprouts (serves 4)

2 TBS of Olive oil

3 Tbs of Butter

1 Tsp of Garlic Powder

Salt and pepper to taste

Water to steam in a Sauteed Pan

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First slice the ends off your Brussels sprouts and then slice in half.

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Place them in a pan with water that is covering the Brussels sprouts about 1/3 of the way.

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Steam until water evaporates or Brussels sprouts are tender.

Now, add your Butter and your olive oil. Then add your Salt, Pepper and Garlic and brown on each side for about 3-5 minutes.

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Serve with your main Course and Enjoy!!! Yummmmmmmmmm!

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Sweet and Sour Chicken

Who said all Chinese food has to be full of Grease and fried!!! Sometimes I just get a craving for Asian food and their flavors but none of it is really that great for you with everything they cook it in. I decided I could make a healthier version of one of my favorites- Sweet and Sour Chicken! Same great flavors with about 1/4 the fat! And I did not fry the chicken in a batter I just simply sauteed it.

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Here’s what you’ll need…

2-3 Large Chicken Breasts-sliced and cubed- 1 inch pieces

1 large green bell pepper- sliced

1 large red bell pepper-sliced

1 medium onion-sliced

1 large can of pineapple pieces

1/2 cup green onion (optional)

1 Tbs of Ginger powder

1 Tsp of fresh Garlic

Salt and pepper to taste

1 jar of your favorite sweet and sour sauce

Serve over White or Brown Rice

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First, place your onion in the pan with 1 TBS of Olive or vegetable oil and begin took for about 5 minutes.

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Then add your peppers and cook for another 5 minutes. I like mine to have a little crisp still but you can cook them longer if you want them to be completely soft.

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Take veggies out and set a side.

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Next, slice up your chicken into cubes and season them with salt, pepper, & Ginger.

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Place in a skillet pan with your Garlic and cook your meat. 8-10 minutes or until cooked all the way through.

While your Chicken cooks go a head and Start your rice!

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Now add in your pineapple chunks. Make sure you drain the juice.

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Now comes the Bright and colorful veggies!  Mix everything together!

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Now comes the good stuff! The Sweet and Sour Sauce!!!! Pour over and mix all together to make sure every piece is coded!

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Serve over rise and I served it with a garden salad with Ginger dressing! Yummmm Enjoy!

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Apple Fritter Bread

Well it is FALL! The weather is now changing and getting colder and my two favorite things are out- Pumpkins and Apples! Besides having delicious apple cider, caramel apples, and apple pie…. I decided I wanted something else packed with apple flavor. Then I stumbled across this recipe on PINTEREST- Where else? Apple Fritter Bread? What? All I could think was… OMG I can not wait to make this… do I have apples in the fridge so I can make this now????… sure enough I did and made this awesome bread right then and there! (PS I am on maternity leave so I have tons of time on my hands!) The smell that was in my house was amazing! It really made it smell like fall and the bread was amazing as well… it really is more like a cake tho if you ask me! I hope you enjoy this as much as I did!


Here’s what you’ll need….

1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind is fine), mixed with 1 T granulated sugar and 1/2 tsp cinnamon

(The original recipe called for 1 apple but I added 2 because I wanted a lot of apple flavor!)

1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)
****I Doubled this recipe to make 2 loafs… one for my house and one for my mother and step father to bring home!
Hints the Pictures****

First…preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.

Slice your apples and mix them with your OTHER regular sugar and cinnamon mixture.

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Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.


Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

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Combine flour and baking powder together in a bowl; stir into creamed butter mixture.


Mix milk into batter until smooth.

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Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.Lightly pat apple mixture into batter.

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Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

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Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

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Now lets make the icing!!!

Let cool for about 15 minutes before drizzling with glaze.  Then, enjoy!



Original Recipe from –

Italian Beef

Italian Beef….. What can I say about this easy but very delicious recipe, other then that it is AMAZING! It has the perfect balance of spicy and mild at the same time. It is so tender that the meat just falls apart in your mouth. This is perfect for dinner with your family or for a party. I love making this for Football game parties!!! Place in the oven in the morning and then its game time ready that afternoon!!! This recipe has been passed down from generation to generation in my family and I am sure I will be passing it down to my children as well. I hope you enjoy this awesome Italian Beef.


Here’s what you’ll need…

2-3 lbs Chuck roast or pot roast boneless
1 tsp Garlic salt
1 can of beef broth or beef consommé
1 can of beer
16 oz jar of pepperochinis- juice an all
1 tbs of minced garlic

Rolls to serve meat on

(I doubled this recipe for a big party… hints the pictures)


Lets start off with the meat, shall we?  Take out your big piece of beef and place in your oven safe pan. Don’t trim off the fat. The fat helps with the flavor. Rub garlic salt onto your meat- both sides.

Next, pierce meet on both sides with a fork.


Pour in broth and 3/4 of the beer. (Save the rest of the beer for later)


Now, poor in your jar of  peperoncini’s with the juice.

Implant about 3 or 4  peperoncini’s  into the meet. This helps give the meat awesome flavor. You can put some underneath your meat as well.


Place minced garlic on top of meat. Then your ready to cook it!!!


Cover with foil or lid like mine. Okay prepare to have your house smell amazing!!!!


Cook at 350-375 for 4-5 hours. Checking to see when meat is falling apart. Once it’s falling apart. Shred the meat with a fork in the juice. Add more beer and broth if needed, if  the juice gets to low.



I serve on a nice crusty soft roll and toast them in the oven with butter and garlic salt.  Place the meat in the bread and enjoy!!!



Pumpkin Bars with Cream Cheese Frosting

It’s Officially Fall!!! That means everything PUMPKIN comes out!!! I love pumpkin so much and love to have it in anything! This year Starbucks even surprised the country with bringing the pumpkin spice latte out a month early! I was in Heaven let me tell you!!! Moving on….. These pumpkin bars are a simple easy recipe that will get your pumpkin fix and so much more. SO Light, Fluffy, Moist, and a perfect bundle of pumpkin all in one! I also had to top it with my cream cheese frosting to give it that extra sweetness that it needs! I hope you enjoy these pumpkin bars!!! Yummm


Here’s what you’ll need…

4 eggs

1 2/3 cups of sugar

1 cup of Vegetable Oil- or substitute with apple sauce

15 ounce can of pumpkin

2 cups of all purpose flour

2 tsps of ground cinnamon

1 tsp of salt

1 teaspoon of baking soda


Cream Cheese Frosting

1 8 oz package of cream cheese, softened

2 cups of powdered sugar

1 tsp of Vanilla extract


First things first before you dive into the delicious can of pumpkin….Preheat the oven to 350 degrees F and grease a 13 by 9-inch baking pan.

In a bowl or a kitchen aid mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.


In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda. Hand mix the dry ingredients into the pumpkin mixture until just combined. I just mixed it with a wooden spoon! WARNING- Do not overmix.

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Next, spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean.


Transfer to a wire rack and allow to cool completely. About an hour!


Now for the yummy frosting! In a kitchen aid mixer or regular mixer cream the cream cheese  until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.


Spread on cooled pumpkin bars. Or Place cream cheese in a plastic bag and cut a whole in one corner and squeeze a dallop on each square after slicing square size to your liking.


Eat, Enjoy, and be HAPPY!