Spinach Pesto Chicken Breasts


Spinach Pesto Chicken Breasts

Makes 4 servings


1 1/2 – 2 cups chopped, cooked spinach

4 tablespoons basil pesto, or to taste

2 tablespoon minced garlic

1/2 cup of chopped onion

4 skinless, boneless chicken breast halves

Salt and pepper

2 tablespoons grated Parmesan cheese (optional)


Preheat an oven to 350 degrees

Mix the spinach, garlic and pesto together in a bowl

Spread half the mixture into the bottom of a glass baking dish

Place the chicken breasts onto the spinach mixture, season with salt and pepper

Top with the onion and the rest of the spinach mixture

Cover the dish with aluminum foil

Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes

Uncover and sprinkle the Parmesan cheese

Return to the oven and bake until the cheese has begun to melt and brown, about 10-15 minutes


This is a great basic pesto spinach dish.  Make it your own by adding pine nuts or other vegetables you have.  I had pesto and spinach to use up so this worked perfect for me.



No Bake Energy Bites


No Bake Energy Bites

Makes about 53 Bites


2 cups rolled oats

1 cup ground flax seed

1/2 cup mini semi-sweet chocolate chips

1/2 cup Craisins

1 cup crunchy or creamy peanut butter

2 teaspoon vanilla extract

2/3 cup honey


Using a food processor or blender, grind the oatmeal in to a powder

Pour in to a bowl with the flax seed and mix well

Stir in the chocolate chips, Craisins, peanut butter and vanilla

Heat the honey for about 10 seconds so that it is thinner and easier to mix in

Add to the bowl and stir until well combined

Put bowl in to refrigerator for 20-30 minutes

Use a tablespoon, measure out the dough into spoonfuls

Arrange energy bites on a baking sheet and freeze until set, about 1 hour

Keep covered in an air tight container in the refrigerator



You can also add ground Almonds, Chia seeds and anything else you would like

Honey Roasted Red Potatoes



Honey Roasted Red Potatoes

Makes about 2 servings


1 pound red potatoes, cut into bite size chunks

3 tablespoons diced onion

5 tablespoons butter, melted

3 tablespoon honey

3 teaspoon dry mustard

Salt and pepper to taste


Preheat oven to 375 degrees

Lightly coat a 9×13 inch baking dish with nonstick cooking spray

In a large bowl combine melted butter, honey, mustard, salt and pepper

Add potatoes and onion, mix well

Pour mixture into prepared pan

Bake in the preheated 375 degrees oven for 40-60 minutes or until tender, stirring a few times during cooking time

Slow Cooker Moroccan Chicken


Slow Cooker Moroccan Chicken

Makes about 4 servings


1 pound skinless, boneless chicken breast – cut into 2 inch pieces

4 cloves garlic, chopped

1 large onion, chopped

1 (28 ounce) can diced tomatoes

3 fresh peaches – peeled, pitted, and sliced or a 29oz can of sliced peaches

1 (15 ounce) can garbanzo beans, drained

1 cup chopped dried apricots

2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon cinnamon

2 teaspoons garlic powder

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

2 cups chicken broth


1 tablespoon cornstarch, optional

1 tablespoon water, optional


3 tablespoons chopped fresh cilantro

1/3 cup slivered almonds, toasted


Place chicken in the bottom of a slow cooker

Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, garlic powder, coriander, and cayenne pepper

Pour in the chicken broth

Cook on Low for approximately 4 hours

Serve over pasta or rice

Top with fresh cilantro and almonds before serving


*When I made mine I did not have a lot of liquid leftover, so I did not thicken it

You can however thicken yours if you like

Remove the chicken and keep warm

Mix the cornstarch and water in a small bowl

Stir the cornstarch mixture into the slow cooker

Cook on High until the sauce has thickened, about 15 minutes

Return the chicken to the slow cooker and heat through


Caprese Stuffed Avocado


Caprese Stuffed Avocado


1/2 cup grape or cherry tomatoes, halved

4 oz baby mozzarella balls

2 tablespoons basil pesto

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped


Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl.

Toss well to evenly combine all of the flavors.

Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.

Top with chopped fresh basil.


How to make Balsamic Glaze

1 cup of balsamic vinegar


Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup

BLT Tacos


BLT Tacos

I remember ordering these from Taco Bell in the 90’s, they were my favorite.  Now I make them at home!


Taco Shells

Chopped Tomatoes

Shredded Lettuce

Crumbled Bacon

Shredded Cheese

Ranch Dressing


*You will need about 1 strip of crumbled bacon for each taco you make

*If you are using corn tortillas, I fried them in the same pan as I made the bacon in, using a bit of the bacon grease to fry them up.  Fry on high heat for 10 seconds, flip and fry for 30 seconds or until the tortilla begins to puff.  Flip and fry another 30 seconds, remove from pan and fold in half


Wrap and enjoy!

Mini Chicken Pot Pies


Mini Chicken Pot Pies

Makes 8

1 1/2 cup cooked chicken

1 can of cream of chicken soup

1 cup frozen veggies of your choice, I used corn and carrots

1 teaspoon all purpose seasoning like Adobo

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and Pepper

1 can of refrigerated biscuits, like Pillsbury Grands

1/2 shredded cheese

Bread crumbs


Preheat oven to 350 degrees

Mix together chicken, soup, veggies, and seasonings

Roll out each biscuit into approximately 5 inch round circle

Press each circle into a greased baking cupcake tin

Scoop chicken mixture into each tin

Top with shredded cheese

Sprinkle with a little bread crumbs


Bake 15-20 minutes, until golden

Cool on wire racks before serving