bbq oven roasted chicken

Howdy friends!

I hope that your weekend is going well! I know it’s Memorial Day today, and I am incredibly grateful for the service our armed men and women provide!

This was a crazy weekend and actually past week for me! I now have a big girl job so I have to pack up my place and move out in the next week and a half!!!! AH! I also helped my boyfriend pack up his place and move out this week too, so I am not sure how well I’ll be able to get motivation to move my stuff out. But I am really excited for the next chapter in my life!!

So this week I made something extremely simple, because my brain was not working this week. Have no fear though, it was super delicious and it took maybe 25 minutes to make!

What you’ll need:

  • 1 lb of chicken breasts (I bought a package at HEB of pre-seasoned Adobo chicken)
  • BBQ sauce of your choice
  • *optional* Adobo seasoning (I find that this adds a really nice spice to the chicken!)

What you’ll do:

  • First, preheat your oven to 350 degrees.
  • If your chicken is not already pre-seasoned, go ahead and put a generous amount of adobo seasoning on them.
  • Next, after you place your chicken in a baking pan, pour and spread the BBQ sauce over the chicken.
  • Put the pan into the oven for 15 minutes. Once that is over, take them out and brush on more barbecue sauce. Stick them back in for 5 more minutes.
  • When the time is up, take them out and you’re ready to eat!

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This recipe was seriously SO EASY. You can pair it with just about anything.. I had a pre-made salad from HEB, but it would go well with veggies and rice as well. Just the chicken and barbecue sauce cost me less than $10, and I can eat this for several days this week! I am satisfied with this recipe, I mean it’s cheap, easy, and full of flavor! This is definitely going to get me through this crazy week!

I hope that if you make this, you like it as much as I do!

Until next time friends!


southwestern chicken & rice

Hello there!

I am gearing up for a pretty big week. I’ve got three projects due by Wednesday, a library opening to design, and graduation to prepare for! It’s going to be absolutely crazy, but it’s already gone by so quick. I mean, last I checked I was registering for my new student conference… And now I’ll be walking the stage in less than two weeks. Lovely. I’m not freaking out or anything……. 🙂

Anyways, this week I wanted to make something that I was comfortable making and that I knew I was good at. So of course Mexican food was the first thing that came to mind. I love Mexican food (okay it’s more like Tex-Mex) and I love making it! This recipe was seriously easy to make and it is so delicious!

*I will say, this recipe includes something specific to HEB… Anything can be ordered on their website, or there’s nothing wrong with finding substitutes at your local grocery store!

What you’ll need:

  • 1 lb of chicken
  • 2 cups of rice
  • Robert’s Reserve Southwest Dip*
  • Black Bean pico
  • Fajita seasoning
  • Salt and pepper, to taste

What you’ll do:

  • First, put a pot of water on high heat and let it reach a boil.
  • While the water is boiling, cut up your chicken and grease a pan.
  • Turn the heat under the cooking pan with the chicken to medium high and add the fajita seasoning, salt and pepper.
  • Cook the chicken until done through the middle.
  • At this point, the water for the rice should be boiling; when that happens, add the rice and turn the heat down to low and let cook for about 10 minutes.
  • Once both the rice and chicken are done cooking, add together in one pot/pan.
  • Add about 1/3 cup of southwest dip into the chicken and rice and stir.
  • If it’s not enough, feel free to add more!
  • After the sauce has been mixed into the chicken and rice, add the black bean pico and stir until it is mixed well.
  • Let it sit on low heat for a few minutes, and then you’re done! Enjoy!

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This is definitely something that I will be making again. I love the Southwest Dip that HEB offers (there will be a few more recipes with that added in there.. hint hint!). This recipe can be eaten on its own (avocado makes everything amazing) or in taco form! All in all, this cost less than $20, but you can make several meals out of this. I love a good meal prep!

Until next time friends!

honey garlic chicken skillet

Howdy friends!

I don’t know about y’all, but my spring break was too good to come back to everyday life and routine! My week off was much needed, and I’m already ready for the weekend. I will say, I’m glad to be able to eat healthier.. I ate good this past week, but it may have been a little too good! I’ll definitely be making more trips to the gym in the next couple of weeks to get back where I started.

Lately I’ve been wanting some kind of Asian inspired dish, so I searched for something delicious and healthy and I definitely found it! This week I made a honey garlic skillet, complete with chicken, cauli-rice, and broccoli!

What you’ll need:

  • 1 lb of chicken breasts
  • 1 head of cauliflower
  • 1 bag of frozen broccoli (or fresh broccoli, either way!)
  • 1/4 cup of soy sauce
  • 1/2 cup of honey
  • 3 cloves of garlic
  • 2 tbs of chili garlic sauce
  • 1 teaspoon of ground ginger

What you’ll do:

  • You can cook your chicken however you prefer; I’m a big fan of baking my chicken. I set my oven to 350 degrees and then bake the chicken for about 20 minutes.
  • As for the cauliflower, you can do that a couple different ways. Putting it in a food processor is the easiest way I’ve found, though if you don’t have access to one, grating it will work just as well. (It may take a little longer but it’s still good)
  • Once that’s done, add that and the broccoli into a big pan and turn the heat to medium-high.
  • While that is cooking, start adding the ingredients for the honey garlic sauce. Add the soy sauce, honey, chili garlic, garlic cloves, and ginger into a bowl, and mix well.
  • Once the cauli-rice and broccoli have been heated enough, add the sauce and let simmer.
  • The chicken should be ready by then, and you can cut it up and add to the pan with the rest of the food.
  • Stir it in well, and then let it simmer for a little bit.
  • After that, turn off the heat and enjoy!

This was definitely a good one, the sweet and savory flavors worked so well together!  I added a veggie egg roll on the side, just to keep myself from overeating (it’s very easy to do with this dish). I will definitely keep this one going. All in all, it costs about $15 if you don’t have all the ingredients, but cheaper if you do! Plus, it makes a lot of leftovers so meal prepping is a breeze. I’ve got leftovers for days (literally)!

Hope y’all enjoy!!

Until next time friends!

chicken mushroom pasta

Happy New Year friends!

I hope this year is finding you well, I know it’s only the second day of the year, but resolutions should be in full swing now right? Well if you made any resolutions, I hope you’re able to stick to them! I always have a hard time with that, I’ve just started to loosely make resolutions so I feel like I’m doing something better. Although, new year, same me!

One of my “resolutions” this year is to eat healthier and get fit. Last year I sort of let myself go, so I really need to get back on track. I’ve been glued to Pinterest lately, trying to find some great healthy recipes and meal plan ideas to make life easier. I’ve actually found quite a few, and I’m honestly surprised with how much I found. Hopefully in the coming weeks I’ll be making those recipes and sharing them with y’all!

So tonight was sort of a test run (one that went very well I think!) for a recipe. I’m not entirely sure what to call it, but we’ll just go with chicken mushroom ‘pasta.’ This one takes a little more time with a little more ingredients, but it’s guilt-free, gluten-free, and carb-free. *swoons*

Here’s what you’ll need:

  • 1 spaghetti squash
  • 1 package of chicken breasts
  • 1 package of mushrooms (I bought one that had a couple different types in them, you can honestly buy whatever kind floats your boat)
  • 1 package of asparagus (it’s more like a bunch of it.. I’m not entirely sure what to call that)
  • 1 cup half and half (you can buy a pint and use some from that)
  • 1 1/2 cups Parmesan cheese
  • 2 garlic cloves

What to do:

  • Okay. Stay with me now, it’s a longer process.
  • First, cut up your chicken into bite size pieces and put into a pan with oil.
  • Turn the heat on to about medium-high for now, and let it sautĂ©.
  • Next, get your squash and cut the ends off, and then cut down the middle of the squash. *this can be very difficult, so please be careful when cutting because injuries could occur*
  • Spoon out all the seeds to throw away. Then, grab a pot and fill it with about an inch of water to boil.
  • For this recipe, you really only need one half of the squash to have enough, unless you’re making it for more people.
  • Once the water has heated up a little, add the squash face down and boil for about 15 minutes.
  • Once that is done, take the squash out and fork the insides to get all of the meat of the squash out. It should flake out real easily! Set this aside in a bowl.
  • While the squash is boiling, keep turning the chicken so every part gets cooked and it doesn’t burn.
  • When the chicken is almost done, add the mushrooms to sautĂ© as well.
  • Once that is about done, turn off the heat. In the pot that had the water,  dump out that water and add a small amount of butter. Mince/add your two garlic cloves to medium heat.
  • SautĂ© the garlic until it is browned a little. Once it’s looking brown, add the cup of half and half and Parmesan cheese.
  • Mix the sauce until the cheese has mostly melted, and then add your chicken and mushrooms and stir.
  • In the pan that had the chicken, whatever juices were in there save!! Cut up your asparagus into a couple inch sized pieces, and add to the pan to sautĂ©.
  • While the chicken and mushrooms are simmering in the sauce, add the spaghetti squash to mix into it.
  • The asparagus should only take about 5 minutes, and it’ll be done when it’s a greener color and a crisp tender texture.
  • When that is done, add it to the pot and stir until mixed well.
  • Turn off the heat and you’re ready to serve!

I apologize for the lengthiness of this recipe, it took awhile and my mom even helped me with it. However, it’s a much healthier option so I really think it’s worth it. Plus, you’ll have some extra spaghetti squash to make more pasta with!

This recipe has a little flexibility too. You can add broccoli instead of asparagus, or add other things. We decided to add some bacon, and I topped mine with more Parmesan and pine nuts. *It also pairs nicely with wine*

This recipe probably cost around $20 or less… I am not entirely sure because we bought more chicken than I usually buy. But, you will most likely have leftovers and can meal prep with it!

I hope if you make it you enjoy it, I was pretty proud of myself for this!

Good luck with your resolutions, until next time friends!

poppy-seed chicken casserole

Hello again!

The semester is winding down, which means more time for me! I have a couple finals this week, but with them being just a last test of the class, I’m not too worried. This is my favorite time of year (mainly because it means no school) with Christmas shopping, even more coffee, and being with loved ones. It’s been so nice having more time too, because it means more time to actually cook!

The recipe I made tonight is nothing new; I’ve been eating this for years! It’s probably one of the most ‘home’ cooked meals I’ve made. In fact, this recipe came from my momma!

Poppyseed Chicken Casserole

What you’ll need:

  • 4 chicken breasts
  • 1 can cream of celery soup
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 teaspoons poppyseed
  • 3/4 stick of butter
  • 1 sleeve of ritz/saltine crackers

What to do:

  • First, bake the chicken at 375 degrees for 20 minutes.
  • While that is cooking, in a medium sized bowl, mix the soup, sour cream, and poppyseed and let sit.
  • After the chicken is done, take it out and cut it up into small bite sized pieces.
  • Mix the chicken into the soup mixture thoroughly.
  • In a 9×9 pan, pour the mixture in so that it covers the whole thing.
  • Next, crush up the crackers and empty into another bowl.
  •  Melt the butter, and then pour it over the crackers to mix.
  • Pour the cracker mixture on top of the chicken and stick in the oven at 375 degrees for about 30-40 minutes.
  • Take it out, let it cool, and enjoy!

I have to say, this was definitely as good as I remember my mom making! I will definitely be making this again, it was a huge hit! Tonight I made it with corn and cauliflower with cheese and butter (probably not the healthiest but it was pretty good!).

This meal was pretty cheap. It costs about $10, maybe even less. And there’s always leftovers! (Leftovers are a college student’s saving grace)

Well, until next time friends! As my boyfriend puts it, ‘you need to keep it up because it means I get to eat it too.’ 🙂


green chile chicken and dumplings

Howdy friends!

It’s good to be back, I missed cooking for the past few weeks! I love that it is *finally*cold here in Texas, because that means sweater weather!!! Winter is my favorite time of the year and that means scarves, jackets, boots, and hot drinks (I might be a little basic). The colder weather means snuggle time and lots and lots of blankets!! So I’m pretty excited, if you couldn’t tell.

This is the time of year that I really enjoy making soups and stews, because something about it just makes it so much cozier. That’s why this week I made some green chile chicken and tortilla dumplings (it sounds more intimidating that it really is). I will say, this dish has a lot of items that I know HEB sells, so if you don’t have one in your area it you can still find substitutes!

What you’ll need:

  • 1 jar of Cookwell & Company’s Green Chile stew (it’s near the cooking connection or in the soup aisle)
  • 2 cups of chicken broth
  • 1 to 2 lbs of cooked chicken
  • Fajita seasoning
  • 10-12 flour tortillas
  • 1/2 cup sour cream (I used Greek yogurt as a substitute)
  • 1/2 cup shredded Monterey Jack cheese
  • 1 cup milk
  • Small package of frozen corn

What to do:

  • First, season the chicken with fajita seasoning and put into the oven at 350 degrees for 20 minutes.
  • When the chicken is done, cut it or shred it into smaller pieces.
  • Grab a pot and start adding!
  • Add the jar of stew, broth, sour cream, milk, cheese, and corn. The tortillas can be torn or cut up into small pieces and put into the pot.
  • Mix well over medium-high heat and add the chicken. Keep the heat on and stir until everything is melted and heated through.
  • Once it’s cooled a bit, it’s ready to eat!

I didn’t know what to expect from this recipe, but I was very pleasantly surprised. Both my boyfriend and I enjoyed it while we watched Netflix – the perfect addition to this chilly evening.

This is a little more on the expensive side, but I would expect to spend about $20 for the whole meal. However, this recipe makes so much food, you’ll definitely get your money’s worth out of it!

HEB is a saving grace most of the time, as this recipe came from my local cooking connection. And I am oh so thankful for it!

Okay friends, hope you enjoy! Until next time!

bang bang chicken

Howdy friends! Long time no see, I apologize. It’s been a crazy busy whirlwind of a semester, and coming up with some good recipes had to take the back burner for awhile. But no worries, because I am back!

Recently I’ve been enlightened by Pad Thai. Yes, you read that right. But it has become one of my favorite dishes to get at my Asian restaurant here in town. I’ve tried looking for easy recipes for Pad Thai (or at least some that didn’t have a thousand ingredients) but have come up empty handed, and I’m quite saddened by it. However, I came across something that could be used with rice noodles and I was extatic!

So, for this week I made Bang Bang chicken with rice noodles and broccoli. It’s actually a baked version of the real recipe; I will be the first to admit I should not be allowed to fry anything..

Anyways, here’s what you need:

  • Chicken breasts
  • Rice noodles (can be found in the international or Asian section of your grocery store)
  • 1/4 cup Mayonnaise (it would actually be better to substitute Greek yogurt but it was too late when my boyfriend told me that it would have been healthier)
  • 2 teaspoons Hot sauce
  • 2 tablespoons Sweet chili sauce
  • 1 tablespoon honey
  • Broccoli (I usually get the steamer kind because it’s waaaay easier)

What to do:

  • First, put your chicken in the oven to bake. I usually put mine in for 20 minutes at 350 degrees and it works like a charm. You can also sear them if it’s easier, either way is delicious!
  • Next, bring a pot of water on to boil.
  • After the water is at a boil, put your noodles in and turn the heat off. Stir the noodles around a bit so they don’t stick to the pot.
  • They should be done in about 10 minutes or so.
  • While the chicken is cooking, get a bowl and add the mayonnaise, hot sauce, sweet chili sauce, and honey. Mix together until blended.
  • When the chicken and noodles are done, add it to a pan with your cooked broccoli and stir in the sauce.
  •  Once the sauce is blended with the food, you’re ready to eat!

I will say, I was expecting this to be very spicy.. It wasn’t spicy, but it was still very tasty and something I will probably make again!

All in all, this meal probably cost me about $15, maybe less. I already had most of the ingredients so it wasn’t a hassle. This is a yummy meal to make for yourself too. If you make all the noodles and chicken together, it’ll give you a decent amount of leftovers to eat on for a few days.

This recipe has a lot of room to play, I guess you could say. Instead of noodles, rice is also a great option. Other vegetables you like other than broccoli would also be good in this, it just depends on your taste. I hope that if you make this you enjoy it as much as we did! I’m excited to play around with it and improve it if I can, but it’s still pretty good on it’s own.

Until next time friends!

This recipe was found at:

Bang Bang Chicken