Category Archives: Main Dishes

Dragon Noodles Recipe

Dragon Noodles RecipeSo let me start by saying that this is HOT!!!  So hot that Monkey was the only one in the house that could eat it…  Chief threw in the towel after a bite, I made it quite regretfully through my serving.  The heat was a little much.  The flavor was amazing.  Next time, I’ll be making the dish without the heat!  😀

If you’d like to make it without the sriracha, I think it would still be great.  Let me know if you try!  I’d love to hear your modifications!  Also, I have to give credit to the awesome Mrs. Cheryl, as she sent this recipe along with most of the ingredients to make it in my July Foodie Penpal Box!  It’s a free penpal program, you can follow the link and read more about it.  They have it for countries outside of the US so be sure and check it out no matter where you are from!  It’s super fun!  😀


  • 12 oz pkg lo mein noodles
  • 6 tbsp butter
  • 3/4 tsp crushed red pepper
  • 3 large eggs
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tsp Sriracha*
  • Handful of Cilantro
  • Sliced Green Onion

1.  Cook noodles according to package directions.

2.  While noodles are cooking, prepare sauce.  In small bowl, stir together brown sugar, soy sauce, and sriracha.

3.  In large skillet melt butter, over medium-low heat.  Add red pepper to butter as it melts.  Whisk an egg in a bowl and then add to the melted butter.  Stir gently and cook through.  Once the egg is done cooking, turn off heat.

4.  When noodles are tender, drain and add them to the skillet with the cooked egg.  Also add the prepared sauce.  Turn the heat on low to evaporate excess moisture, and stir until everything is coated well with the sauce.  Sprinkle the sliced green onion and cilantro leaves (whole) on top and serve.

*I’m putting the recipe as I made it, if you like hot then go for it!  If not, I highly suggest you tone the Sriracha down.

Originally posted 2013-09-08 00:01:52.

Fast Fixin’ Chicken Verde Wrap Recipe

Chicken Nugget Verde Wrap
As you may have read on my review before, Fast Fixin’ Chicken Nuggets are really yummy!  They also have some benefits that many other companies can’t boast!  Such as 20% less fat and calories than the leading brand (Tyson) and they are made with the best and healthiest part: breast meat!  Best of all though, is the taste!  They are really good…  LOL.  Think I may have said that!
Recipe by PhD nutritionist Kathy Mora

4-5 Fast Fixin’ Chicken Nuggets
1 Spinach Tortilla (other tortilla of choice can be substituted)
Approximate portions:
2 Tbsp Guacamole with chopped tomatoes (store bought or homemade)
1 tsp chopped fresh red/purple onion (optional, can substitute red/green pepper)
1-2 Tbsp Shredded lettuce
1-2 tsp Shredded cheese (Mexican style, Monterey Jack, Cheddar,
Salsa verde to taste

1. Using microwave- place Fast Fixin’ Chicken Nuggets on microwave safe plate or
dish and heat according to package directions.

2. Wrap tortillas in damp paper towels, heat in microwave ~15-20 seconds until
warmed, but not stiff.

3. Spread guacamole in center of warmed tortilla. Add onions/peppers, lettuce,
cheese, chicken nuggets. Folding sides in, wrap contents into tortilla like a burrito.

6. Serve with side of salsa verde.

Chicken Verde Wrap + Salsa + Mango slices + Glass of Milk = Nutritious and
Complete Meal


* Note- alternatively may heat tortillas and chicken nuggets in oven, wrap tortillas
in foil first. Ingredients can vary per taste and desired amount. Example, can add
chopped peppers, black olives, black bean refried beans, fruit salsa, hot sauce, etc.

Originally posted 2013-04-21 05:00:00.

Ramen Pizza

Let me start by saying that this may not be for everyone.  It looks yummy, but just tasted okay.  I think it would be way better if more ingredients were added than what I put.  My Monkey complained, so I only put meat, onion, and cheese.  Next time I’ll put more pizza ingredients for more flavor.  This could also be done with spaghetti.  Also, you are so gonna want bread with it!
2 pkg ramen noodles
1 lb ground meat (I used turkey)
1/2 onion
Pizza Sauce
Shredded Cheese
*Various Toppings to Add*
Sauteed Mushrooms
bell pepper
banana peppers
  1. Cook the ramen until almost done.
  2. Brown ground meat and onions (also bell pepper if you like). Drain grease
  3. Drain Ramen.
  4. Add Ramen to ground meat along with other toppings of choice and pizza sauce.
  5. Heat until cooked through.
  6. Add cheese on top.
  7. Enjoy.


Originally posted 2013-01-25 06:00:00.

BBQ Mac Recipe


Hey Everyone!  I’m always seeing fancy slightly labor intensive recipes.  They look yummy and are awesome.  However, this is not a fancy labor intensive recipe.  It is a throwback to back in the day when we couldn’t afford many things.  This is fast.  Easy.  Yummy.  Done!  Great for Mommy on those days where we’re just too exhausted to cook!  It’s also super easy to clean up!

Macoroni.  (could use Mac and Cheese if you want)
Ground Meat (Turkey or hamburger)
Any additional veggies you’d like to throw in.  Canned or frozen.
Seasonings of choice (I love love love Emeril’s seasoning and you can find the recipe for that on food network.  I also like using Tony C’s or any seasoning mix the fam likes!)
Onions, if you want
Garlic, if you please

Okay, ready for this easy one dish meal???

1.  Boil the macaroni.  Drain, toss with some olive oil (keeps the pasta from sticking), set aside.
2.  Cook ground meat, along with onions and garlic if you please. Also, add your seasonings now so that they are cooked into the meat.  Drain any grease.
3.  Add in canned or frozen veggies.  Heat.
4.  Mix in mac, or mac and cheese.  Eat.  Enjoy!

Originally posted 2012-08-11 05:00:00.

Crystal’s Super Simple Homemade Cheesy Mac

Crystal;s Super Simple Cheesy MacI love quick and easy dinners during the week!  Who has time and energy to prepare a four course meal, work, clean house, or whatever all the time, every single day? In the summer, that can be even more important. Our kitchens get way too hot to want to be in there for long, am I right?  Of course, when school starts back if you have even less time.  Always so crazy.  Regardless of the season, this is a perfect week night Cheesy Mac recipe.

I picked up a box of hamburger helper and decided to yum it up!  Having the same old thing gets old fast so I looked around my kitchen and started adding things.  Funny how the best things can come from such unexpected places!  I love mixing up and making things different, especially when they are a good cheat!  It was so stinkin’ delicious that we now have it at least once a week!  I hope you enjoy it!



*1 box cheesy Mac
*1lb of Hamburger (you can add more for a larger family)
*1/2 a can of rotell (if spices aren’t your thing use chopped tomatoes)
*onion powder
*spoonful or two sour cream
*grill mates smokehouse maple seasoning
*shredded Parmesan cheese (on top)




Brown and drain the hamburger meat. Add in seasonings, onion, and Rotel while the meat is cooking. Next add the season pack with the noodles, following directions on the box. You can skip the onion powder if you aren’t a fan of onion, but we love it! I’m obsessed with it. I add it to everything!
When the noodles are ready add the melted cheese pack from the box and a spoonful or two of sour cream to your liking.  Voila!
Pair this with garlic bread or cottage cheese, or a nice salad for the perfect, quick week night meal.

Can’t wait to hear your thoughts on my creation!  How do you, would you change it up?


Mouth Watering Spiced Pork Tenderloin

Mouth Watering Spiced Pork Tenderloin

So I’ll start by saying, my hubby had a fit when I told him I was roasting part of our pork tenderloin.  He tends to believe that roasting kills the flavor.  However, when he bit into the first bite, his mind was forever changed!  This may be the best tasting Pork Tenderloin I’ve ever had, and I’m psyched that it was my own cooking!  haha.  Hope you’ll try it out!  I promise it is worth the time, effort and cost!


*****Scroll down for giveaway Linky*****

  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp sugar
  • 1/8 tsp ground red pepper
  • 1 lb pork tenderloin, trimmed
  • 2 slices of bacon
  • 1 pound quartered potatoes
  • 6 green onions cut into 2 inch pieces
  • 4 tbsp minced garlic
  • 1 tsp parsley
  1.  Pre-heat oven to 375 degrees
  2. Combine salt, pepper, paprika, sugar and red pepper.  Mix and rub onto the tenderloin.
  3. Heat a large cast iron skillet over medium-high heat.  Add bacon to pan; cook until crisp then remove pan and crumble.
  4. Add potatoes and onions to drippings in pan, cook until lightly browned, ONLY TURN ONCE!  Remove potato mixture.
  5. Add pork tenderloin, cook 3 minutes then add potato mixture to pan with the pork.  Sprinkle garlic over mixture and bake at 375 for 12 minutes or until a thermometer reaches 135 (it will cook the rest of the way to 145 when you remove it from the oven).
  6. Cut across the grain (that means the same direction as the lines in the meat) into half inch slices.  Sprinkle bacon and parsley over potato mixture and serve with pork.

Do you have a favorite way to cook Pork Tenderloin?


Inside Out Stuffed Poblanos


One of my awesome readers mentioned they’d like to see more recipes that weren’t chicken, so I thought I’d share this one!  With Autumn quickly upon us, this recipe is just perfect for those cool evenings and the flavor is fabulous!  I found that Poblanos were far too delicate for me to make stuffed peppers with them, but this turned out amazingly well!

Printable on the bottom of this post.


  • 5 Poblano Peppers
  • 2 c Chopped Onions
  • 2 Tbsp Minced Garlic
  • 1 lb ground turkey
  • 1 c cooked brown rice
  • 1 c corn
  • 1 can tomatoes
  • 1 Tbsp cumin
  • 1/4 c Lime juice
  • cheese, if desired
  1. Line cookie sheet with foil. Broil peppers for 6 minutes, turn over and broil 6 more minutes.
  2. Sauté onion with garlic, set aside.
  3. Cook ground turkey, drain.
  4. In a food processor or blender, combine ½ of onion mixture, tomatoes, cumin and lime juice. Blend until smooth.
  5. In a large bowl, mix 1 ½ c rice, ½ onions, gr beef, corn and part of the tomato mixture. Mix in some cheese if desired.
  6. Spray baking dish with non-stick spray, slice and seed peppers then spread them across the bottom of the pan.
  7. Spread meat mixture across peppers, top with tomato mixture.
  8. Bake at 400 degrees for 20 minutes.

*if you’d like to add cheese on top, add it about 4 minutes before the peppers are done.

Printable Recipe Card:  inside-out-stuffed-poblanos

The Amazingly Delicious Tuna Melt Sandwich


My husband heard this song about tuna melt sandwiches and is so amused by it he used it as a ringtone for a while.  Neither of us had ever had tuna melt sandwiches so I decided to try it.  I wanted to post the song so you could be amused by it too but unfortunately we were concerned about copyright laws.  So all I can say is that it was in an episode of Mystery Science Theater 3000.  If you’ve ever watched it, you know it’s crazy and funny.  I definitely recommend watching if you ever feel silly, you can find it on youtube.

Anyway, because of that crazy song I decided to try out this recipe I found in the Healthy & Homemade 2nd edition cookbook published by Iowa State University.  An added bonus is that it’s seriously low calories, around 340.  Plus, if you are like me getting the fish in my diet is difficult, so having a recipe that I’ve found that I love is definitely going to help me have fish a little more often! So for real, if you even remotely like tuna you should try this out!


2 cans tuna, in water but drained (you can use oil, just know it ups the calories)

1 bunch green onions or 1/3 c chopped yellow onion

3 tbsp light mayo

1/8 tsp black pepper

1/8 tsp garlic powder

4 slices whole wheat bread

4 tomato slices

4 slices American cheese


  1. Pre-heat oven to 350 degrees
  2. In medium bowl, combine tuna, mayo, onion, pepper, and garlic powder.  Mix well.
  3. Place bread on baking sheet.
  4. Spoon about 1/4 of the tuna mixture on each slice of bread, spreading nearly to the edges.  Add a tomato slice.
  5. Bake 5 minutes.
  6. Add a cheese slice on top of each and return to oven another 5 minutes or until cheese is melted.
  7. Enjoy!

Hope you love it as much as we did! It’s definitely going in our normal menu selection!

What are your thoughts?  Did you make any fabulous changes to it?





Bourbon Chicken & Veggies



  • 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
  • 1-2 tbsp olive oil
  • 2 tbsp minced garlic
  • 1/4 tsp ginger
  • 1/4 c apple juice
  • 1/3 c brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1/2 c water
  • 1/3 c soy sauce
  • 1-3 bell peppers, various colors, cut into small chunks
  • 1 yellow onion, cut into small chunks




  1. Saute chicken until lightly browned.  Set Aside.
  2. Saute veggies, add garlic when it’s almost done.
  3. Combine ginger, juice, brown sugar, vinegar, water and soy sauce. Mix to dissolve brown sugar.
  4. Add chicken to veggies and pour in liquid mixture.  Bring to a boil.
  5. Reduce heat and simmer uncovered for 20 minutes.
  6. Serve over rice.

I’d love to hear your thoughts and/or modifications!

Please leave them below.

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Italian Roast Sandwich


I cannot express enough how delicious this recipe is.  So much so that we are practically fighting over the leftovers.  I really think it’s perfect for game day or any day really.  We had chips with it, but I think it would be well accompanied with fried mushrooms, green bean or any other typical ‘pub’ side.  We had chips with it, but next time I make it we’ll be having it with fried goodness.  It’s worth the calories.  Besides, the sandwich itself isn’t that heavy with them.  Well, whether it is or isn’t that’s what I’m telling myself.

  • 1 cup beef broth
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • olive oil
  • 2 lbs boneless chuck roast
  • 1 c water
  • 1 tsp kosher salt
  • 2 tbsp minced garlic
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bel pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 tsp white wine vinegar
  • Onion Poppy Ciabbota Rolls
  1. Combine first 6 ingredients in a medium bowl, stir.
  2. Heat a large dutch oven over med-high heat.  Add a tbsp of oil and coat pan.  Add beef to pan, brown on all sides.
  3. Add stock mixture, 1 cup water and 1/2 tsp salt to pan.  Bring to a boil.  Reduce heat to med-low; cover and simmer 90 minutes.  Turn beef, cover and simmer 90 minutes or until beef is very tender.  (Mine took about an hour) Remove from heat and keep warm.
  4. Heat a large skillet over med-high heat.  Add 1 tbsp oil and saute peppers.  Once they are almost done, add garlic and saute 1 minute.  Add 1/2 tsp salt and vinegar. Stir.
  5. Slice beef against the grain.  Put back into dutch oven in the juices.
  6. Pour some of the juice over bread, the add meat and top with veggies.  Enjoy!

I’d love to hear your thoughts and any modifications you make or perfect sides!