Saturday, June 19, 2010

Pizza and Calzone

On Tuesday I was craving pizza oh so bad and Tim was longing for a I whipped up some of my  quick pizza dough and voila!

Chicken Pesto Potato with Red Peppers

I found this yummy recipe here

4 skinless, boneless chicken half breasts
1 1/2 teaspoon olive oil
1 teaspoon lemon pepper or garlic/herb seasoning
5 cups lightly cooked potato pieces (1-inch pieces, microwaved until just tender)
1/2 cup low-sodium chicken broth
4 tablespoons prepared pesto
1/2 cup chopped red bell pepper

Start heating a large, nonstick frying pan over medium-high heat. Coat the outside of the chicken breasts with olive oil and add to the hot frying pan. Sprinkle seasoning over the chicken. When the bottom is nicely brown (about 2 minutes), flip chicken breasts over to brown other side (about 2 minutes).

Add lightly cooked potato pieces to bottom of slow cooker. Pour in low-sodium chicken broth. Spread pesto evenly over the top, and sprinkle chopped red pepper over the top. Gently toss mixture.

Lay browned chicken breasts over the top of the potato mixture. Cover and cook on high for about 3 hours or low for about 6 hours. 

Monday, June 7, 2010


I will be posting a new bread recipe that I used my KitchenAid Mixer to make!

Happy Tuesday! The bread came out can find the recipe here.

Pictures to come after work!

Thursday, June 3, 2010



Chocolate Chip Banana Bread

I had 4 bananas that were no longer edible by means of in cereal so I decided to make some banana bread. I was searching for a recipe and came across this recipe.

I followed it to a T, but I used 4 bananas instead of 2.

Everyone that has had it loves it!


Wednesday, June 2, 2010

Homemade Macacroni Salad

Who would have guessed that I would have made new side dishes all because I am pregnant :) Thanks baby!


2 c cooked elbow macaroni (hint 1 c uncooked macaroni equals 2 c cooked)
1/4 c mayo
3/4 c sour cream
1/2 c finely chopped yellow onion
1/2 c finely chopped yellow and/or red pepper (if using both just chop enough for it to equal 1/2 c)
1 1/2 tbsp spicy brown mustard
1/2 c finely chopped dill pickle
1/4 tsp garlic powder
salt and pepper to taste


Cook pasta til al dente, once cooked drain and rinse under cool water
Mix all wet and dry ingredients together
Add macaroni to mixture
Keep in fridge til ready to eat