Roasted Red Pepper Stuffed Chicken


Something I love is coming home and being able to put dinner right in the oven. Or at least with very little prep. I love little prep. These stuffed chicken breasts are really more rolls and don’t even require you to make a filling. They’re so easy and delicious!

Roasted Red Pepper Stuffed Chicken

Original Recipe

Roasted Red Pepper Stuffed Chicken

3 Chicken breasts, pounded thin

3 pieces Roasted red pepper, I used canned

Cheese, I used smoked Gouda on two and a mix of mozzarella and feta on the last one. Both were delicious!

Basil, dried

Spaghetti sauce, if desired, to top

1. Preheat oven to 350 degrees

2. Lay out chicken and shake on a decent amount of basil. Top with cheese and roasted red pepper

Roasted Red Pepper Stuffed Chicken

3. Roll up and stick with a toothpick so it sticks together while they cook

Roasted Red Pepper Stuffed Chicken

4. Cook for 30-40 minutes, or until chicken is no longer pink in the middle and top with sauce if desired

Roasted Red Pepper Stuffed Chicken


Chicken Enchiladas with Avocado Cream Sauce


Let me tell you about these enchiladas. They are the most delicious thing I have ever made in my life. I say that a lot, but dang, these are super delicious. They do take a little bit of time but it is so worth it. If you want to skip a little time, you can always make the filling the night before and just make the sauce and bake them the night of. I haven’t make the sauce in advance before, but I do usually have left over sauce and eat it for a few days on EVERYTHING. Think scrambled eggs with pepper jack and avocado sauce. Yea, it’s good. There’s not much I changed with this recipe other than adding an avocado to the sauce and being lazy and just mashing the sauce instead of blending it until smooth. But I like chunky avocados.

Chicken Enchiladas with Avocado Cream Sauce

Original Recipe

Chicken Enchiladas with Avocado Cream Sauce

1 Onion, diced

2 Jalapenos, seeded and diced

3-4 Chicken breasts

1c Frozen spinach, thawed and drained

2-3c Cheese, I usually use a taco blend or monterrey jack

2T Cilantro


8-10 Tortillas, I used half whole wheat and half white

Avocado Sauce:

2T Butter

2T Flour

2c Broth, I used chicken

3/4c Sour cream or Greek yogurt, I was going to use Greek yogurt but ran out so had to use sour cream. They should both work

1/2t Cumin

1t  Garlic salt

1/4t Pepper

3 Avocados, peeled and pitted

4T Cilantro, dried

2T Lime juice

1. Preheat oven to 350

2. Heat EVOO in skillet and cook chicken, onions, and jalapeno until veggies are soft and chicken is no longer pink

3. Shred chicken with fork and combine with cilantro, spinach, and cheese

Chicken Enchiladas with Avocado Cream Sauce

4. While the chicken and veggies are cooking, melt butter with flour and add chicken broth and bring to a boil.

5. Stir in sour cream, cumin, garlic salt, pepper, avocado, cilantro, and lime juice. Either mash together until combined like I did or add to a blender/food processer.

Chicken Enchiladas with Avocado Cream Sauce

6. Assemble enchiladas by filling with 1/8 of the filling in each tortilla and rolling up, placing seam side down in a baking dish

Chicken Enchiladas with Avocado Cream Sauce

7. Top all tortillas with avocado sauce and then lick the bowl. Yes, this is necessary.

8. Bake for about 20 minutes or until everything is toasty warm and devour!

Chicken Enchiladas with Avocado Cream Sauce

Las Vegas!!!


So over Cinco de Mayo weekend, this girl was in Vegas! Anyway, just wanted to share a few of my experiences and pictures with you guys!

We had a lot of plane and airport trouble and didn’t get in until about 2am so the first night we were exhausted. So we bought champagne at Walgreens and called it a night. This was honestly good champagne, minus the fact that I exploded it all over my friend’s suitcase, but that’s not important. It was so bubbly that I could barely drink it but the next day it was perfect! And, pretty cool souvenir if I say so myself.

Vegas Baby!

On Cinco de Mayo we went out to Senor Frogs and got drinks and dinner. The drinks were delicious and the food delicious but the best part was I got sat in front of the “I’m sexy and I know it” sign and there is a lady who makes balloon hats! I’m not sure where you go to school for that, but she was awesome. So I got a lips balloon hat, and yes, I wore it all night. Even after we left the bar =] No shame!

Vegas Baby!

This is the Hoover Dam. It was boring. This isn’t even the dam cause the dam was ugly, so this is the body of water over it. Boring.

Vegas Baby!

We did an O2 bar for the first time too. It was pretty weird, but it smelt good. Had to try it once, right?

Vegas Baby!

Oh, and favorite meal. Shrimp Scampi Crepes! These were seriously delicious and I could eat them everyday for a year. Or ten. Just saying…

Vegas Baby!

We did a ton more stuff but I don’t have the pictures for it so here’s just a sample. I had an awesome time in Vegas and can’t wait to tag along when my relatives go later this year!

Open Faced Bacon and Avocado Sammies


Anyone who has ever met me, knows how much I love bacon. I love it a lot. But I hate that guilty, “oh shit, I just ate a whole pound of bacon for breakfast” feeling you get afterwards. Yes, I’ve eaten that much bacon and, despite the guilt, YOLO! Don’t worry, I’ll never say that phrase again. Anyway, these sammies combine three of my favorite things. Well four. Bread, avocado, bacon, and garlic salt. Yes, garlic salt is one of my favorite things as well. Enough about that and on to the sandwiches!


Original Recipe

Open Faced Bacon and Avocado Sammies

2 slices French bread. Or Italian, whatever you like really

1 Avocado

3 slices Bacon

Garlic salt

1. Cook the bacon to your desired level of cooked. I like the fat on mine to still be a little chewy =] Cut the slices in half so you have six slices

2. Scoop avocado out of the skin and remove the seed

3. On bread place 1/2 avocado and sprinkle with garlic salt. Top with bacon and enjoy!

Tip: when you put the bacon on top of the sandwich, it’s easier to eat cause you won’t be squishing your fingers in avocado if you eat it like a regular sandwich instead of all proper and not messy. Like myself =]

Open Faced Bacon and Avocado Sammies

Spinach and Artichoke One Pot Pasta


This recipe was pretty good but just a little bland. The only thing I will add next time is a 1/2c of grated parmesan just to enhance the flavor. Otherwise it was good. It definitely makes a lot of food though. Like a lot. We could only eat half of it so keep that in mind.


Original Recipe

Spinach and Artichoke One Pot Pasta

12oz Spaghetti noodles

5c Veggie broth

8oz Mushrooms, sliced

1-12oz can Artichoke hears, coarsely chopped

1/2 Onion, diced

8oz Frozen spinach

2T Minced garlic

1t Oregano

1/2t Thyme

1. Place everything in a pot and bring it to a boil

2. Once everything is boiling, make sure to stir it around so that nothing sticks and the noodles stay mostly covered in broth

3. Once everything is cooked, enjoy!

I haven’t tried it yet, but you could stir in parmesan cheese at the end for a little extra flavor. Let me know if any of you try it!


Easy Crock Pot Spaghetti Squash!


This is literally the easiest thing I have ever made. This time, I made it without meat but next time I might throw in some ground beef or sausage. This is one of the best vegetarian recipes ever though. Ten times better than regular spaghetti.

Crock Pot Spaghetti Squash

Original Recipe

Easy Crock Pot Spaghetti Squash

1 Spaghetti squash

2c Spaghetti sauce

1lb Ground meat, optional

1. Pierce the spaghetti squash with a fork all over and then pop it in the microwave for a minute. This makes it easier to cut in half

2. Cut spaghetti squash in half and spoon out the seeds

3. Spoon spaghetti sauce into the bottom (and meat, if using) of your crock and place spaghetti squash, face down, on top

Crock Pot Spaghetti Squash

4. Cook on low for 5 hours

5. When finished, scrape out squash with a fork and top with sauce!

Cuban Shredded Roast


This was an awesome change up on the normal roast recipe. I chose to eat in on tortillas, but you could also serve it over rice. The only thing different in this roast recipe, is the flavors are added at the end. No tasting along the way!


Original Recipe

Cuban Shredded Roast

1 1/2lb Roast

Salt and pepper

3 Mini sweet peppers, I used 1 orange, 1 yellow, 1 red, seeded and sliced

1 Jalapeno, seeded and sliced

1 Onion, slice

2T Minced garlic

1/4t Cumin

2T Orange juice

2t  Lime juice

1. In slow cooker, put sliced peppers and onions in the bottom and place roast on top. Season roast with salt and pepper

Cuban Pulled Beef

Cuban Pulled Beef

2. Cook on low for 6-10 hours, depending on how long you want to. I will cook a roast all the way up to 12 hours if Im working a long shift but they’re usually medium rare at about 6 hours and medium at around 8.

3. Combine garlic, cumin, orange juice, and lime juice in a bowl

4. Shred beef in pot with a fork and then pour juice mixture over it. Spoon around until everything is combined and warm

5. Serve on tortillas or rice and enjoy!

Cuban Pulled Beef