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I thought I’d put together some of the recipes I’ve posted over the years. I’m always on the lookout for new recipes that become staples and I hope you find some you’ll enjoy.


  1. Buffalo Chicken Bowls – This is easy to make and great for a quick lunch or a light dinner.
  2. Open Faced BBQ Baked Bean Sandwiches With Coleslaw – This is something we have nearly every week. It’s the best vegetarian dish I’ve made.
  3. Vegetarian Tortilla Soup – This slow cooker recipe is great on nights when the hummingbird has late soccer practice.
  4. Vegetarian Spinach Enchiladas – This is another staple recipe I make nearly every week. It’s really good.
  5. Andouille Sausage, Asparagus, And Smoky Potato Skillet – This might not look like much but it tastes great and is easy.
  6. Salmon With Brown Sugar Chili Powder Rub – Delicious!
  7. Fast And Easy Korean Beef Over Rice – This is my go to when I’m in a hurry and it is so tasty!
  8. Buffalo Chicken Soft Tacos – I love anything with buffalo sauce.
  9. Roasted Cauliflower And White Cheddar Soup – Great Autumn soup.
  10. Penne Pasta With Sun Dried Tomato Cream Sauce – Yummy comfort food.
  11. Caprese Grilled Chicken – So good.
  12. Broiled Avocado With Melted Cheese And Hot Sauce – This is great served with tortilla chips.
  13. Barbeque Chicken Quesadillas – Yum!
  14. Wild Mushroom, Spinach, And Goat Cheese Quiche – I need to make this more often.
  15. Sticky Chicken Drumsticks – This is a Curtis Stone recipe and I love his cookbooks.
  16. Crispy Tortilla With Prosciutto, Spinach, Hot Sauce, And Fried Eggs – Another Curtis Stone recipe. This is great when you’re in a time crunch.


  1. Chocolate Cake – This is so good.
  2. Chocolate Upside Down Pudding Cake – Oooey and gooey.
  3. Gluten Free Banana And Blueberry Muffins – Really good.
  4. Peanut Butter Cookies With Chocolate Chunks – These are my husband’s favorite cookies and from Curtis Stone.
  5. Chocolate Pots De Creme – Yes, I have a Curtis Stone obsession.
  6. Citrus Cake With Earl Grey Tea Syrup – This is definitely different and really good.
  7. Chocolate Bourbon Pecan Pie – Yum!
  8. No Bake Nutella Cheesecake Mousse – Orgasmic!
  9. Rocky Road Cookies – The perfect pms remedy.
  10. Super Simple Chocolate Truffles – These are so worth making yourself.
  11. Low Carb Coconut Bars – So good and satisfies your sweet tooth.
  12. Crunchy Peanut Butter Cups – Another great recipe to have around when you have pms.
  13. Apple Dumplings – Perfect Autumn dessert.
  14. Peanut Butter Pie Cookies – Low carb and great.
  15. Chai Spiced Sugar Cookies – I don’t care for chai but the hubby likes them. I did have a few and they are pretty damn good.
  16. No Machine Needed Ice Cream – Yum!
  17. Baked Apple Pie Rolls – Different and so good.
  18. Creamy Margarita Popsicles – Tequila!
  19. Cranberry Shortbread Sugar Cookies – One of my favorite cookie recipes for this time of year and very easy to make.
  20. Chocolate Drizzled Meringues – Yes, Please!
  21. Mini Salted Caramel Apple Pies – Damn, they are delicious.
  22. Chocolate Pecan Pie Tarts – I want to eat them all.
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Buffalo Chicken Bowls

Photo Credit: Pretty Providence

Photo Credit: Pretty Providence

This has quickly become one of my favorite healthy lunches. You have the spiciness of the chicken, the crunch of the sweet corn, black beans for extra protein, and the coolness of Greek yogurt ranch dressing. This is also great to have for a summer dinner.



6 chicken breasts

1 cup Frank’s hot sauce

1 tablespoon garlic, minced

2 cans corn, rinsed and drained

2 cans black beans, rinsed and drained

Hidden Valley Greek yogurt ranch dressing


sliced cherry tomatoes

sliced avocados

green onions


1, Bake chicken with hot sauce and garlic for 30 minutes at 350 degrees. When done, shred chicken and set aside to cool.

2. Add rinsed and drained black beans and corn into a bowl, Add the optional cherry tomatoes and sliced avocado.

3. Scoop veggies in a bowl, top with chicken, and drizzle with Green yogurt ranch dressing.


If the Greek ranch dressing isn’t available, add a packet of ranch to 1 1/3 cup plain Greek yogurt, and 3 tablespoons of milk. Mix together and serve on top of buffalo chicken bowls.

If it’s too hot to use the oven, bake chicken in the slow cooker for 3 hours on high or 6 hours on low.

I like to serve this somewhat warm but not very hot. If you’re using chicken from the fridge, heat it in the microwave for 20-30 seconds, if desired.

A quick shortcut I sometimes do is use the Perdue grilled chicken in the packages and shred that up for the bowls if I’m short on time.

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Open Faced BBQ Baked Bean Sandwiches With Coleslaw

Photo Credit: Budget Bites

Photo Credit: Budget Bites

This recipe is an “Oh My God, This Is Amazing” good. Not only is it meatless, it can also be made vegan AND my meat-eating caveman husband loves it. The very picky hummingbird says it’s her favorite dinner that I make. Well, knock me over with a feather.

We eat this open-faced since it can be pretty messy and let me tell you, the spiciness of the bbq baked beans and the coolness of the coleslaw makes your taste buds have an orgasm and give your stomach a great big hug.


  • 1 bag of coleslaw or broccoli slaw
  • 1/2 cup light mayo or vegan mayonnaise (veganaise)
  • 2-3 tablespoons of sugar (depending on how sweet you prefer it)
  • 2-3 tablespoons apple cider vinegar
  • 1/2 tablespoon poppy seeds
  • 2 cans pinto beans
  • 1 bottle barbecue sauce
  • hamburger buns
  1. Preheat oven to 365 degrees.
  2. In a small bowl whisk together mayo, sugar, vinegar, and poppy seeds. Pour the dressing over the coleslaw. Mix to coat and place in refrigerator to chill while beans cook.
  3. Drain pinto beans and rinse. Place in casserole dish and mix with bbq sauce. Cover with foil and cook for 40 minutes.
  4. Put beans on bun and top with coleslaw.
  5. Enjoy!
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Vegetarian Tortilla Soup

Photo Credit: Cookie and Kate

Photo Credit: Cookie and Kate

I know so many people live by their crock pot/slow cooker but I’ve never been one of those people. I’ve tried a few recipes and I’m usually less than impressed. Then, the bird started doing Karate twice a week and I turned to my crock pot when I came across this vegetarian tortilla soup. I usually make it at least once a week. It’s really tasty and hits the spot.

I separate some things so it’s kid friendly for the hummingbird. She loves it with just the veggie broth, black beans, and corn. I love it since there’s always leftovers for Girl Scout troop meeting nights. Yes, I’ve become a taxi driver during the week with all of these extracurricular activities my daughter does.

This can easily be made without a crock pot. Just heat until hot and flavors are combined.



2- 10 ounce cans Rotel diced tomatoes with cilantro and lime

1 12 ounce bag frozen corn or canned whole kernel corn

2- 32 ounce containers Vegetable broth

2- 15 ounce cans black beans, drained and rinsed

Seasoning mix:

2 tablespoons ground cumin

2 teaspoons smoke paprika

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon black pepper


Tortilla chips

Sour cream




Frank’s hot sauce

Fresh lime juice


  1. In a small bowl, stir together the seasoning mix.
  2. Add the Rotel, frozen corn, vegetable broth, black beans, and seasoning mix to crock pot.
  3. Cook on high for 4 hours or low for 8 hours.
  4.  Serve and add desired garnishes.

Do you have any tried and true slow cooker recipes?

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Vegetarian Spinach Enchiladas

Photo Credit: Two Peas

Photo Credit: Two Peas

I’ve been cutting out meat for the most part but it’s been challenging when it comes to finding something my husband will like as well as my very picky 6 year-old. I love that this enchilada recipe uses green enchilada sauce since the hummingbird won’t go near the red sauce.

What makes me love these even more is these enchiladas can be made ahead of time and they freeze really well. Just sprinkle the cheese on after being taken out of the freezer. This would be a perfect dish to make for a new mom or neighbor.

I serve this with a side of refried beans and a salad with a dressing of low-fat sour cream and salsa.



1 tablespoon olive or grapeseed oil
1 small yellow onion, diced
1 clove garlic, minced
8 cups (about 2 bags) fresh spinach leaves
Juice from 1 lime
1/3 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup light sour cream
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce
8 Flour Fajita Size Tortillas
2 cups shredded light Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided

Optional Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado


1. Preheat oven to 375 degrees F. In a large skillet, heat olive or grapeseed oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 3 tablespoons of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada.

Roll up and place seam side down in the baking dish. Top enchiladas with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired.

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Orange Pomegranate Fizz With Vodka

photo credit: ecurry

Photo credit: ecurry

I’ve been having a bad luck dinner week and to top it off, had a royal fuck up last night. I made veggie lasagna with a white sauce that I know is delicious but my mind escaped me and I used oven ready noodles. I realized in the middle of making this lasagna that it might be a big mistake but was hoping for the best.

Nope. Nada. I royally fucked up the lasagna with crunchy noodles. So, off my husband went to Domino’s. Okay, it was more like I started whining about how I really messed up dinner and it was totally inedible and oh my god, we’re all starving and it’s too late to make anything else so please, please, PLEASE go to Domino’s.

Since I’ve been spending more time in the kitchen fucking up dinner more than normal, I came up with this drink in between cursing and stomping around the kitchen. Cheers to you!

Orange Pomegranate Fizz

1 oz vodka

1/2 cup orange sparkling water

4 oz pomegranate juice

splash of orange juice

Combine in a glass with ice, stir, and enjoy.

*I Write Sins Not Tragedies

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What’s For Lunch?

I’ve been stressing myself out when it comes to making sure my 6 year-old eats as healthy as she can, especially with her hypoglycemic episodes. Since she somehow found loopholes when it came to our “take one bite” rule, it’s now two bites which was torture at first.

My kid acted like we were torturing her if I asked her to take a bite of anything unfamiliar but now she finally seems to be giving food more of a chance. The hummingbird can still act like a rabid hyena at times but if finally seems like she understands that I’m not trying to make her eat something horrendous. Most of the time.


L to R: strawberries, raw green beans, cubed cheese, crackers, peanut butter cup, and ranch dressing. This was near Halloween so I gave her a candy treat every few days.


L to R: cashes, craisans, and mini chocolate chips, grapes. yogurt pouch, pancakes, and maple syrup.


L to R: bluberries and clementines, carrot sticks, cheese quesadilla, tortilla chips, and salsa.


L to R: crackers, cucumbers and carrot sticks, peanut butter and honey sandwich, and ranch dressing.


L to R: crackers, cubed cheese and pepperoni, salad, mandarin oranges, and ranch. My kid actually ate the salad. Wow! She’s been seeing me eat healthier and it really seems to make a difference.


L to R: Homemade lunchable… since I no longer let her talk me into getting the ones at the store. cucumber and cherry tomatoes, triscuit crackers, pepperoni, cheese cubes, ranch, cookie.

*Lunch supplies:


*Silicone round baking cups.

*EasyLunchboxes containers for condiments.

*Silicone square baking cups.

*CuteZCute animal picks and forks.

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