Bruschetta Chicken Bake

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This recipe came from the back of the Stove Top stuffing box! It is so different, so good, and so inexpensive! Even my picky 5-year old enjoyed this meal! 🙂

I tweaked the recipe just a tad to go with what I had in the pantry. Here’s how I made it…

1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 box Stove Top chicken-flavor

1 14.5 oz can diced tomatoes (I used the diced tomatoes with basil and oregano)

1/2 cup water

1 cup mozzarella cheese

1 Tbsp. dried basil

1/2 tsp. garlic salt

Preheat the oven to 400. Grease a 9×13 dish. Place all of the chicken on the bottom of the pan. Combine all of the remaining ingredients in a mixing bowl and stir just until the stuffing is moistened. Spread the mixture atop the chicken. Bake for 30 minutes on 400. ENJOY! 🙂


Greek Chicken with Dill Dipping Sauce and Greek Salad

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A dear friend of mine invited our family over for dinner a few years ago, and this is the meal that she served.  She shared this recipe with me, and since then it has become a favorite of John & I.  We tweaked the recipe just a bit to make preparation a bit easier for our family.  We particularly enjoy this meal in the hot summer months- it is so refreshing and of course it’s when the produce is fresh. I hope that you enjoy it as much as we do!

Marinate 1 pound of boneless, skinless chicken (breasts or tenderloins) in olive oil, lemon juice, garlic salt and oregano. After 30 minutes, place in the oven on 350 for 15 minutes. (Chicken should be white on the outside but pink in the middle.) Cut the chicken into cubes, and saute in a skillet over medium-high heat until lightly browned.
In a seperate bowl, combine plain Greek yogurt with freshly snipped dill for the dipping sauce.

In a large mixing bowl, combine:
1 large peeled, sliced cucumber
1 red bell pepper, diced
2 cups seeded, diced Roma tomatoes
1/4 cup pitted Kalamata olives
1/4 cup diced red onion
3 Tbsp. fresh Italian parsley
3 Tbsp. extra-virgin Olive oil
1 1/2 Tbsp. red wine vinegar
1/2 tsp. dried oregano
1/4 cup crumbled feta cheese
(I add a dash of dijon mustard as well. Salt and pepper to taste.)

We like to serve the chicken atop a bed of couscous with the dipping sauce on the side and the greek salad as a side dish. Sometimes we eat it with pita bread as well.  Hope you enjoy it as much as we do… Enjoy!!! 🙂

It’s only fair that since my friend JoDee first shared this recipe me, I share her website with you! JoDee is an extremely talented photographer in Oklahoma City. Check out her website at Clementine Road.


Creamy Tuna Noodle Casserole

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This is a fabulous recipe that I found on the Philadelphia Cream Cheese website for the new Philly Cooking Creme.  When matching coupons with store sales, you can easily find most of these ingredients for free!!! In fact, I only paid for the mushrooms- I prefer fresh- but if you used canned, they could easily be free too! 😉

Creamy Tuna Noodle Casserole

1 tub (10 oz.)PHILADELPHIA Original Cooking Creme

2 cups egg noodles, cooked

2 cans (5 oz. each)chunk light tuna in water, drained, flaked (I only had 2.5 ounce pouches, so I used 4!)

1 cup frozen peas

1 can (4 oz.) sliced mushrooms, undrained

8 RITZ Crackers, crushed (about 1/3 cup)

1 Tbsp. butter, melted

Combine first 5 ingredients in 1-1/2-qt. casserole; cover.

Bake 20 min. at 350. Meanwhile, mix cracker crumbs and butter.

Stir casserole; top with crumbs. Bake, uncovered, 5 min. or until topping is golden brown.

John and the kids LOVED this, but to be quite honest, I found this a bit bland, so next time I will add some parmasean cheese and cracked pepper when I add the cracker topping.  I hope you enjoy it, and maybe you can tweak it to suit your family’s tastes too! 🙂

Tex-Mex Beef & Rice

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This is a fabulous recipe that I made using all of items pictured above; each of these items I got at Homeland for FREE with coupons!  Matching your coupons with a sale, you can make this delicious recipe for free too!  (This recipe is from Kraft’s website, and it is a featured recipe for the new Philadelphia cooking cremes.)

1 lb. ground beef

1 jar of Red Gold salsa (the original recipe calls for a 14 oz. can of fire-roasted diced tomatoes, but I substituted my free jar of salsa)

1 can (11 oz.) corn with red and green bell peppers, undrained (I substituted my free bag of Pictsweet corn here)

1/2 cup chopped onions

1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

3 cups cooked long-grain white rice (note the amount; this means you only need 1.5 cups of dry rice- it will equal 3 cups after it’s cooked!)

1 cup Shredded Colby & Monterey Jack Cheeses, divided

1 cup crushed tortilla chips

3 Tbsp. chopped frsh cilantro

Heat oven to 350.  Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes or salsa, corn, onions and 3/4 cup cooking creme; mix well.  Combine rice and 1/2 cup shredded cheese in 13×9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.  Bake 30 min. or until heated through. Top with crushed chips and cilantro.

This recipe is fantastic!  My entire family loves it!  I hope you enjoy it as well! 🙂

Cajun Crab Dip

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For the past couple of weeks at Homeland, TransOcean crab dip has been on sale; when matched with a coupon, the crab meat was free!  I stumbled across this recipe for cajun crab dip, and I wanted to share!  Of course, with some carefully executed coupon shopping, this can be made for less than a dollar! Can’t beat that! 🙂

Here’s what you’ll need…

  • 1/2 lb crabmeat
  • 8 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1 Tbsp. hot sauce
  • 1/2 Tbsp. Worcestershire sauce
  • 1/2 Tbsp. cajun seasoning
  • 1/2 cup shredded cheddar cheese
  • 1 bunch green onions, thinly sliced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • Here’s what you do…

    In a medium bowl, mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning.
    Gently fold in cheddar cheese, onions and crab.   Refrigerate at least 2 hours, and adjust seasonings according to taste prior to serving.  Serve with a variety of crackers or toasted bread.

    Valentine’s Day Dessert: Triple Chocolate Cake Truffles

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    Rarely do you see the word “truffles” associated with the words “inexpensive”, but alas, this truffle recipe can be made for less than $1!!!  I made these as part of our Valentine’s Day dessert, and I may need to sit on my hands so that there are some left to share with husband this evening.  They are delicious!!!  If you act fast, you can have yours ready for tonight too!  Here’s what to do…

    You will need:

    1 cake mix- any flavor

    ingredients to make the cake mix as instructed (typically eggs & oil)

    1/2 jar of frosting- any flavor suited to accompany your cake mix

    1 pkg. of chocolate chips- any flavor, or butterscotch, peanut butter chips etc

    sprinkles and food coloring – optional

    1. Bake the cake as directed, and allow to cool completely.

    2. Seperate the cake into chunks in a large mixing bowl.

    3. Okay, now wash your hands well and remove any rings… here comes the messy part!  Spoon in a half jar of frosting, and mix well with your hands until all of the cake is moist.  Do NOT use more than half of a jar!

    4. Roll the cake/frosting mixture into balls, and place on a cookie sheet lined with wax paper.  Place into the freezer for at least a half-hour; longer for larger balls. 

    5. Just before removing the balls from the freezer, begin melting your chocolate chips in a double-boiler. (I don’t have a double-boiler, so I use a glass mixing bowl nested in a saucepan with just a couple inches of water.)  Stir until melted completely.  Be very careful not to let any water get into your chocolate!   (This is when you can add some food coloring if you want.  I did several in white chocolate before I added a few drops of red to make pink!)

    6. Throw several balls into the chocolate and coat completely.  Remove with a fork allowing excess chocolate to seep through the fork’s tines.  Return to wax paper to cool. 

    7. Decorate with sprinkles if desired.  Allow to cool completely, and enjoy!!! 🙂 

    Have fun experimenting with different flavor combinations!  You could do strawberry or lemon with white chocolate, chocolate with peanut butter… the possibilities are endless!

    *For my batches of Triple Chocolate Cake Truffles, I used:

    Betty Crocker Devil’s Food cake mix

    Betty Crocker Triple Chocolate frosting

    White chocolate chips (and a second batch, not pictured, using semi-sweet chocolate chunks)

    Homemade Vanilla Snow Cream

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    Last week, I saw many friends posting on facebook that they were making “snow cream”.  I decided to give it a try.  The process was simple, and the results were delicious!!

    Here’s what you need:

    4 cups of clean snow

    1/2 cup milk

    1/4 cup sugar

    1/4 tsp. vanilla

    Here’s what you do:

    In a small bowl or measuring cup, combine the milk, vanilla and sugar.  Gather 4 cups of fresh snow.  Slowly pour the milk mixture over the snow, and mix well.  That’s it!!!  Enjoy! 🙂

    *Special thanks to my friend Annette for sharing this recipe with me!  Please check out her line of custom, handmade wine charms on facebook: “Dabbs of Charms” by following this link:!/DabbsofCharm.  Below is a photo of the Sooner set I have! 🙂

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