Stuffed Buffalo Chicken Breast

Stuffed Buffalo Chicken Breast
   I found this recipe while exploring Skinny Taste. We changed it a little bit because of some ingredients we already had at home. The recipe calls for chicken cutlets also but we had chicken breast, we had to stuff them differently. This recipe is very quick and simple.

Ingredients:
Chicken breast
Mozzarella cheese
Carrots
Celery
Onion
Laughing Cow Garden Vegetable Cheese
Mayonaise
Franks hot sauce
Lemon juice
Ritz crackers

Mix the cheese, Laughing Cow cream cheese, carrots, celery, onion, salt and pepper. I finally learned how to use my food processor which makes cutting veggies SO much quicker!!

Dipping stations: Ritz and a combination of mayonaise (may be good to substitute Ranch) , hot sauce, and lemon juice.

Stuff the chicken breast.

Place them on a cooking rack after coating them in the mayonaise mix then dipping them in the Ritz crackers.

Bake them for 30 minutes on 400. I drizzled mine with extra hot sauce but Duane dipped his. Either way was good.

Yum!

Hawaiian Crock Pot Chicken

Crock Pot Hawaiian Chicken
  
   The Crock Pot is going to become my best friend in the next few months. I found this recipe at Six Sisters' Stuff. We both got off work around four and went fishing on Monday. We put the chicken breast in the Crock Pot before leaving then added the rest of the ingredients for an hour when we got back. We served it over rice with a side of broccoli and cauliflower. I really liked it and ate it a sandwich the next day. 

Ingredients:
Chicken broth
BBQ sauce (We went to Dillons so we chose a Hawaiian Marinade and Honey BBQ. I want to try the BBQ on the website from Target)
Chicken breast
Pineapple chunks
Rice

 
 

Baked Egg Muffins

Baked Egg Muffins

    Preparing healthy, filling breakfasts and freezing them has been a life saver for me. It will be so helpful for early mornings! Along with the English Muffins, I made these Egg Muffins. I made an assortment using Canadian Bacon, Turkey Sausage, and Bacon. Some I included diced peppers and onions. I figured they would take longer to get tired of if I tried different ingredients. I paired two different kinds together and wrapped them in aluminum foil before freezing them. Two is the perfect amount for breakfast!
   I have seen these recipes all over Pinterest. I love trying different ones!

I scrambled one whole egg with one egg white with salt and pepper for each muffin. I added the extra ingredients after.

I baked them at 375 degrees for about twenty minutes.

Label and put them in the freezer. This will give me something for a few weeks!

Chicken Pot Pie Recipe

Chicken Pot Pie

   This recipe is one of my new favorites. It was so quick and easy. My cousin shared this recipe with me awhile ago. She reminded me of it on vacation and Duane and I finally tried it. It was delicious! I'm already planning on making it next week. It warmed up really well for leftovers too. Perfect for next day lunch. 

   This is my cousin, Katie Wright's recipe:
   Ingredients

• 3 tablespoons butter, melted
• 1 (16 ounce) package frozen mixed vegetables
• 1 (5 ounce) can chicken chunks, drained (We used frozen diced chicken)
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup milk
• salt and pepper to taste
• 1 (10 ounce) can refrigerated layered biscuits

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.

 2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.

3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.

4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

   One of my favorite recipes.

Summer Is Coming To An End

   I have had an amazing summer! It's crazy that it's already coming to an end and I'm going to start Student Teaching on Monday. I have been lucky to spend time with my friends and family and enjoy the pool, lake, weather, and sun this summer.

   Last Wednesday night, I was in Kansas City before our flight to Florida on Thursday. Can I hit the rewind button? It was an awesome vacation spent with my family. I hadn't been to Florida in years. We spent every day at the pool and beach. It was beautiful there. It was a quick trip but topped off the great summer I had! Now I'm looking forward to being in the classroom and starting my Student Teaching.

A few pictures:

A Girls Night playing Catch Phrase and What's Yours Like?

A fun night out, love spending some one on one with Conk.

We started our vacation by visiting my brother, Lainee, and the cutest nephews ever! Carter is turning 3 later this month and Miles is six weeks.

The first day of vacation, my cousin proposed to his girlfriend. It was so perfect.

Spent a lot of time with the Wright brothers. They're so fun.

Duane and I went parasailing. I'm glad that we went, it was really cool.

I am absolutely blessed to be so close to my family.

I finally went out on the boat with Duane. He goes fishing on his new fishing boat a few times a week and it was good spending some time with him enjoying something he loves to do.

One Last Tuesday Ladies Night of the Summer.

Breakfast English Muffins

Healthier Breakfast Sandwiches to Freeze

   I'm trying to find different, healthier breakfasts to eat in the morning that are quick but still tasty. Yesterday morning, I made breakfast english muffins for my meal plan for August. I've tried these a few times before but only with turkey sausage patties or links. This time, I made half of them with canadian bacon and the other half with scrambled eggs with turkey sausage crumbles. (Jimmy Dean Turkey Sausage Crumbles are delicious if you haven't tried them) Last time we made these, Duane made his own with regular sausage but this month, I made it them for both of us.

Ingredients:
Thomas Hearty Muffins: Triple Health (100 calories)
Turkey Sausage
Canadian Bacon
Eggs
Milk
Salt
Pepper
Cheese (if you want it)

I've tried different ways to cook the eggs. One website said to bake them in a muffin pan but they were really thick. This time I scrambled six eggs letting the bottom cook. After the bottom was done,I cut the eggs in six different pieces then flipping it to cook the other side. These turned out way better than the other way. (It would have been healthier to take out some of the yolks but I had to keep Duane in mind.)

After I put the sandwiches together, I put them in the oven for a few minutes to let the cheese melt. The cheese helped keep the sandwiches together.

Half of a sandwich is usually enough for me. Duane usually eats a whole one though. Cutting them in half lets us do both!

Wrap them in foil in labeled freezer baggies. 

   Making these and cleaning the kitchen only took me about an hour. Worth it to me to have an easy, tasty breakfast for a month!

DIY Wall Art

 Making Wall Art out of Styrofoam
  
   This project is a really easy to make your own home wall art. I got the idea from Curbly off of Pinterest. It really helped brighten and bring color to the room. Now I have a perfect little work space with three weeks to spare before school!

My Materials: Scrapbook paper, glue, styrofoam pieces, ribbon, and pins.

Cover the sides with ribbon to hide the styrofoam. The pins helped keep it on while it dried.

Luckily Duane was home to help me hang them straight!

Finished!

Love it! It has brightened up the room a lot.