I don’t know about you but I love meatloaf. I love meatloaf more than any normal woman should. Unfortunately, Jeremy isn’t a huge fan so I rarely make it.  Until a couple of days ago, it had probably been close to 2 years since I had a made a meatloaf at home. Strange part? This meatloaf came to be after Jeremy requested it. He asked for simple, old fashioned meatloaf. Nothing fancy. This is my favorite meatloaf hands down. Simple.  Tasty. I served this with mashed potatoes, mac and cheese, corn, and rolls.


1 lb ground beef- I like to use 85/15

1/2 cup chopped onions

1/2 cup chopped green bell pepper

1 cup cornbread, crumbled – Just use your favorite cornbread recipe for this…If you need one though, heres the one I always use



1/8-1/4 cup ketchup plus more for topping the meatloaf


Preheat oven to 375. Spray a loaf pan or any other small baking dish of your choice with cooking spray. In a large bowl combine ground beef, onion, green pepper, salt, pepper, cornbread crumbs,and  ketchup. Using your hands, mix together until everything is combined. Press into baking dish. Add some additional ketchup on top (as much as you’d like) and bake for 45 mins to an hour. Top with a bit more ketchup if you’d like. Let meatloaf cool 5 mins or so before you cut it so that it will hold together.

After taking several pictures, I’ve finally realize that meatloaf just isn’t very photogenic! haha


Slow Cooker Cheese Dip

I’m pretty sure everyone has saw this recipe at one time or another or atleast a variation of it. I really have no idea where I first saw this at. Velveeta cheese website maybe??  I’m clueless. This dip isn’t really even a “recipe”. I kind of feel embarrassed to even be blogging something so simple haha However, it is delicious and addictive. This dip would be perfect for parties, showers, or any kind of get togethers. YOU WILL BE ADDICTED. You have been warned.


1 large block of velveeta cheese

1 lb ground beef

1 can rotel




Heat a tbsp of canola oil in a large skillet. Add ground beef and season with salt and pepper. Let it cook until brown. Cut velveeta into large cubes and throw into the bowl of a slow cooker(be sure to spray the inside with some cooking spray). Add rotel and then the browned ground beef. Stir everything together and turn slow cooker to high. Stir occasionally. This will only take about 45 mins to an hour for the cheesy magic to happen. After the cheese is completely melted, turn slow cooker to the keep warm setting. Serve with tortilla chips.

Chicken Tortilla Soup

Is the weather chilly where you live yet??  Here in Kentucky, especially during the evenings, its obvious that fall has arrived!  Every year when the leaves start falling and theres a slight nip in the air, I get into soup mode. I could eat soup everyday.  I’ve made tortilla soup many, many times.  Most of the time, I use a different recipe just because I like to experiment. I’ll share my favorite with you one day. Don’t let me forget!  Anyway, I found this recipe on Sing For Your Supper blog. She had adapted the recipe from a William Sonoma cookbook. The broth for this is SO flavorful. I could’ve ate the it alone and been satisfied. The addition of the zucchini in this dish is great. It becomes super tender and just melts in your mouth.


2 large chicken breasts, roasted in the oven and shredded

6 cups chicken stock

1/2  onion, chopped

2 small zucchini, peeled and chopped

1 large garlic clove, minced

1 tsp chili powder

1 tsp cumin

1/4 tsp chipotle chili powder

1/2 tsp salt

1/2  tsp pepper

juice from 2 large limes



Heat about 2 tbsp of olive oil in a large saucepan over medium heat. Add chopped onion and zucchini and saute about 3 minutes or until slightly tender. Add garlic, chili powder, cumin, chipotle chili powder, salt, and pepper and stir until fragrant, about 2 minutes. Pour in the chicken broth and bring to a boil. Add in shredded chicken, reduce heat, and simmer 15- 20 minutes. Turn heat off and stir in lime juice.  Pour into bowls and top with your choice of garnishes. I used crushed tortilla chips, shredded monterey jack cheese, and chopped cilantro.

*Serves 4

Caribbean Jerk Chicken Lettuce Wraps

So, this recipe happened purely because I was out of several things that I needed for the chinese chicken lettuce wraps that I had intended on making.  I browsed through my fridge and pantry to try to find some stuff to throw together because I still wanted lettuce wraps, even if they were different that the ones I originally wanted. Oh how I love lettuce wraps. 


1 lb chicken breast, cut into chunks

1 red bell pepper, diced

3 large scallions, sliced thin

Several romaine lettuce leaves



1/2 to 1 cup chopped mango, depending on how much you want on your wrap- I just used some frozen mango that I had thawed

Several tbsps of caribbean jerk marinade- I used Great Value brand from Walmart


Heat 2 tbsp of oil in a large skillet over med-high heat. Season chicken chunks with salt and pepper. Add to the skillet and brown on both sides until cook through. Add in diced red pepper and sliced scallions. Saute until veggies start to become soft, about 3 mins or so. Pour in some of the jerk marinade. I didn’t measure this. I just poured it in until I could completely coat all of the chicken with just a bit left over in the pan. Scoop some of the chicken/veggie mixture into the lettuce leaves and top with chopped mango.

* Chopped pineapple would also be good in this recipe if you don’t have any mango on hand



Chicken Souvlaki

Hello!  How are y’all doing today?  I wanna share a recipe with you that I’ve made countless times. It’s super easy, delicious, and very filling.  The original recipe is actually from Sandra Lee ( SHOCKING, I know 😉 ). I’ve made a few changes here and there  over time and have found that MY version is better! 


1 lb boneless, skinless chicken breast, cut into 1 inch chunks

1 tsp dried dill weed

3 cloves of garlic, minced

juice of 1 lemon

1 tsp salt

1/2 tsp black pepper

1 tbsp greek seasoning blend

about 2 tbsp of extra virgin olive oil- I just drizzle it in so I’ve never measured!

Mix together everything in large bowl and toss chicken around it the marinade until its evenly coated. Cover and refrigerate overnight.


Tzatziki Sauce


1 cucumber, grated or diced small

1 cup plain greek yogurt

juice of 1 lemon

3 cloves garlic, grated or minced super fine

pinch of salt

pinch of black pepper

1/2 cup crumbled feta cheese

Mix all together and refrigerate until ready to use. This is best made about an hour in advance so that the flavors have time to marry.


Toppings- Chopped romaine lettuce, chopped tomatoes, sliced red onion

You will also need bread…I used naan because I think it adds a little something extra to the recipe. You can also use pita bread, flour tortillas..pretty much anything you would like!


Heat a couple of tbsps of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook until completely cooked through. Grill naan bread on stovetop grill just until heated. Now its time to arrange. Pile chicken, veggies, and tzatziki onto bread and enjoy!

Not the prettiest picture but it sure was delicious! 




Shredded Hawaiian Chicken with Honey Glazed Pineapple Skewers

I don’t know about you, but I’m always searching for new and easy ways to make chicken. It seems that its the most used protein source in my house. We love it fried, bbqed, baked…you name it, we love it!  As soon as I saw this recipe on, I knew that it would soon make an appearance on our dinner table. I gotta admit, I was quite nervous when I saw that it had 1/2 cup of vinegar in it. Honestly, once the chicken was done, you would never even believe that there was vinegar in the dish. The sauce just becomes a sweet, mellow glaze of sorts.



3/4 cup soy sauce

1/2 cup apple cider vinegar

1/4 cup pineapple juice- I used the juice from a can of pineapple chunks

3/4 cup light brown sugar

1 tsp grated ginger root

2 large cloves of garlic, finely chopped

1 1/2 cups water

1 pound boneless, skinless chicken breast

1 cup of mushrooms, sliced



In a large dutch oven or saucepan, add soy sauce, vinegar, sugar, ginger, and pinepple juice. Heat over low heat until sugar is dissolved. Add chicken, garlic, and water to the pan. Bring to boil, reduce heat and simmer 45 mins or so with lid closed. Turn chicken over so that both sides get all the yummy flavor from the sauce. Add sliced mushrooms and cook an additional 45 mins. Shred chicken with two forks. At this point, I added another splash of the pinepple juice because there wasn’t enough sauce left for my liking and cooked about 5 mins more just so that the extra juice could blend in. Serve over steamed white rice.

As for the pineapple skewers, I just went super simple and put the chunks from the can that I used the juice from and put them on skewers. I threw them on my stovetop grill until both sides had some beautiful grill marks. Right before I pulled them off, I melted a tbsp of so of honey in the microwave for about 10 secs and brushed it onto my skewers as soon as they came off the grill.  Couldn’t be simpler or tastier!


Cookbook/Recipe Review!


So, I was contacted a couple of weeks ago to review a cookbook which would be releasing soon (its actually already out btw. It hit shelves 09/06/2011…my review is just a bit late) and of course I jumped on the chance. Many of you have heard of Ron Douglas, right? You know, the guy that wrote America’s Most Wanted Recipe. Anyway, he his new cookbook is called America’s Most Wanted Recipes Without the Guilt.  I’m all about some lower calorie cooking. Nothing makes me happier than finding a truly delicious reduced calorie dish!  I’ve already tried 3 dishes from the cookbook and each one have been delicious. I HIGHLY recommend this book if you love eating out, if you are watching your calorie intake, or if you’re just looking for some new recipes to try! This is a must have for everyone!!  I’m going to share with you the recipe for the ever popular Golden Corral bourbon street chicken. I swear to you people, this copycat recipe is dead on. It is so delicious. I can’t wait to make this again!



Bourbon Street Chicken

1/2 cup soy sauce

4 packets of your fav reduced calorie sweetener ( I used truvia)

1/2 tsp garlic powder

1 tsp ground ginger

2 tbsp dried minced onion flakes

1/4 cup bourbon

1/4 cup plus 2 tbsp chicken broth

1 lb boneless, skinless chicken thighs, cut into bite sized pieces


In large bowl whisk together soy sauce, sweetener, garlic powder, ginger, minced onion flakes, bourbon, and 1/4 cup of the chicken broth. Pour over the cut up chicken thighs. Marinate in the fridge for 4 hours.

Preheat oven to 350.

After the chicken has marinated, transfer it to a large cast iron skillet and arrange into a single layer. Pour the marinade over the chicken and bake for 1 hour, stirring every 10-15 mins. When chicken thighs are cooked through, transfer it to a plate. Place skillet over a stovetop burner and deglaze the pan using 2 tbsp of chicken broth. Add chicken thighs back to the skillet and simmer 5 mins.

Waaallaah!! You now have bourbon street chicken!  I served this with mashed potatoes, mac and cheeese, and yeast rolls (golden corral copycat that is also in the book).

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