I love a good hearty chili on those cool crisp southern winter days. Especially on a Sunday with football on in the background and a warm dish cooking up in the crockpot *instantly feels all warm and cozy*

I've made this recipe a couple times over this Florida fall/winter season. Each time finding what works and does not work. So know this recipe is best if you follow the directions below exactly.

It's become a favorite of the husbands as it's a nice break from my bean chili. Which is also very good but in his words, "it needs meat" 🙄
Just a few simple ingredients blend well together in this protein filled set and forget a meal!





*Chicken Thighs really work the best. I've used Chicken Breast but they tend to be on the dry side and don't compliment the soup well.
*Northern Beans do work the best, but if you can't find them White Kidney beans will work as well,

This classic Irish potato dish is a staple for any St.Patricks Day party!
And its more on the healthy side so you won't feel bad going back for seconds ;)



The day I made this recipe, using Applegate chicken sausage (which is a personal favorite), I made a "beefless",  gluten free, and dairy free, bangers and mash. It's not very pretty to photography but it was so tasty.
It's fairly simple to make. Just heat up any sausage (even VEGAN sausage) you prefer and use this recipe for the gravy!

Don't worry, I thought the same too.

BUT It makes for the moistest crock-pot chicken you will ever make!
I've always stuggled with chicken staying moist in the crock-pot. It just never works out.

This recipe is also SUPER freezer friendly and can be made ahead of time and put in the freezer. Just make sure to thaw it a little before you place it in the crock pot.

This is one of our favorite dishes at the moment. It reminds us of the chicken we order at our local Greek Restaurant. Of course it isn't as good but it sure is delicious and full of flavor.

Sometimes Sundays come around and I start planning my weekly menu's and I have ideas for dinners later on in the week when I have time to cook but what to cook on monday's is always a struggle to decide.
I saw this recipe online and though "Why not". I didn't have high expectations for this dish. All I knew is I had all the ingredients and it was a quick dish to make.

It was SO GOOD. I even ate the leftovers the next day. Its like something you would get at a Chinese Restaurant except better and gluten free. 




Like is said before, this dish is delish ;) And totally husband approved and blogger approved I might add! 

I have found the most amazing chicken recipe the other day. It's probably the BEST chicken recipe I have made since being married.
It is so simple yet so yummy and moist and delicious. I can just go on and on.

I remembered to take pictures this time!
Well, I actually didn't take the pictures. Steve did. I just remembered to ask him to take the pictures ;)









Preheat your oven to 400 degrees. Then spray, with any type of non-stick spray (I used a organic olive oil spray), a pan to fit the size of your chicken and set aside.

Can I first say Crock-Pot is one of my favorite man made inventions ever. When I can use it. I use it.
I was SO hesitant to start cooking a whole chicken in my Crock-Pot. I was worried I would come home to an exploded chicken all over my kitchen. (hey that rhymed) 
But no chicken pieces exploded over my kitchen and I succeeded in making a tasty whole chicken.
This recipe is great for working into other recipes during the week. I cooked my chicken on a monday and made Fajitas with the leftover chicken on Wednesday.







BTW. INVEST in Crock-Pot liners. You're husbands will thank you especially if your husband is like mine and does the dishes for you after dinner.

Sorry, there is no fancy "How To..." video for this recipe. Have you every tried to handle a camera AND raw chicken. It is no bueno.

Recipe 4 You! 
Adapted from "Feeding my Temples:Skinny Chicken Parmesan"

*Photo credit to "Feeding my Temple* 

(because i forgot to take a picture with my own camera)

• 2 (8 oz) chicken breasts, sliced in half (horizontally, or butterflied but cut all the way through. You will end up with 4 pieces of chicken)
• 3/4 cup of crushed tortilla chips with a couple dashes of garlic salt OR you can use GF bread crumbs w/garlic salt 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasonings (add more if you like the taste)
• 1/4 cup Parmesan cheese 
• 1 1/2-2 tbsp butter, melted 
• 3/4 cup reduced fat mozzarella cheese
• 1 cup marinara or your favorite spaghetti sauce
• cooking spray

Preheat oven to 450°. Line large baking sheet with foil (easy clean up) and spray lightly with cooking spray.

Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings in a bowl. Melt the butter in the microwave in another bowl (this is usually melted after about 20 seconds, so watch it closely.) Lightly brush the butter onto the chicken, then dip into breadcrumb/cheese mixture. Place on baking sheet and repeat with the remaining 3 pieces of chicken.

Lightly spray a little more cooking spray on top (this makes it nice and crispy) and bake in the oven for 20 minutes. Remove chicken from oven and turn over. Spoon sauce over each piece and top with mozzarella cheese and bake another 5 minutes or until cheese is melted. 


This dish was amazing. Boyfriend and family approved. And SO easy. I made it gluten free by substituting bread crumbs with tortilla chips that I salted with garlic salt. Crushed tortillas are a great sub for most dishes that require GF bread crumbs. And they are cheaper.