BBQ Ranch Chicken Salad

It’s time for another salad and boy do I have a tasty one for you, a BBQ chicken ranch salad! This salad is a southwestern twist which uses BBQ chicken, avocado, corn and black beans. This is definitely a salad that eats like a meal and given that it takes less than 30 minutes to make, it’s perfect for light easy dinners! I used my favorite sweet baby rays and hidden valley ranch but feel free to use your favorites, it will be delicious either way! If it’s a nice day head outside and grill the chicken and corn…yum!

What are you waiting for? Go make it!



1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
3 cups spinach
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup Avocado
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips


Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion avocado and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately, topped with tortilla strips.

Breakfast Muffins

Oh my goodness, have I got a fabulous breakfast muffin for you! Last week I shared with you the frozen breakfast burritos but this recipe is even more amazing!  I love these Breakfast Muffins because they’re a healthier, gluten free option and they’re just too cute and scrumptious as well! They contain spicy sausage, eggs, two kinds of bell peppers, lots of cheese, onions and seasonings that just make them pop.

Every bite is so wonderful, you will scarf down two or three of these down in a flash. I cannot wait to experiment with different ingredients bacon, feta, spinach, mushroom, the combinations are endless! Listen guys, these muffins are a must try! They will make a spectacular addition to your morning menu.

1 tbsp. olive oil
1 tsp. sea salt
½ tsp. ground black pepper
2 cups Fiesta blend cheese, divided use
spicy sausage or bacon cooked and crumbled
10 extra large eggs, divided use
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup onion



Preheat oven to 400°.
Spray 24 muffin tins with cooking spray. In a skillet cook your bacon or sausage adding in onion and peppers.
Combine eggs, olive oil, cheese and half each of the salt and pepper in a bowl adding the skillet mixture.
Divide mixture evenly between 24 muffin tins.
Sprinkle each with parsley.
Bake at 400° about 20 minutes
Allow muffins to cool in muffin tins about 5 minutes before removing.
Serve hot or lukewarm.


Cucumber Water

Instead of reaching for calorie-laden sodas or chilled coffee drinks this summer, why not try a tall glass of refreshing cucumber  water?  This weekend my mom and I tried this simple recipe below & we’re hooked. It’s easy to make and full of many health and wellness benefits, some of which may surprise you.

Simple Cucumber Water Recipe

Only a few ingredients are needed to make your very own pitcher of cucumber water. You’ll need the following ingredients:

– Water & Ice

– 1 cucumber

– Strawberries (optional)

– Thinly sliced lemon (optional)

– Mint (optional)


Helps hydrate you

Lowers Blood pressure

Provides extra vitamins and minerals

Supports healthy skin

Helps your muscles and bones


Helps with weight loss


Loaded Everything Bagel

Theses Everything Bagel Sandwiches are one of my FAVORITE new recipes. They are so easy to make and so delcious. Melty chive and onion cream cheese, pepperjack cheese, salami, pepperoni, jalepeno and sriracha layered together on a tasty Thomas’ Everything Bagel. My favorite part, besides how yummy they are, is that it’s the quickest go to meal when you don’t know what else to make.



Thomas’ Everything Bagels
Salami, sliced
pepperoni, sliced
chive and onion cream cheese
dijon mustard & butter


Preheat oven to 350 degrees.
Separate bagels halves and arrange bottom slices in a 9×13 baking dish.
Layer each sandwich with cream cheese, pepperjack cheese, salami, pepperoni & jalepeno.
Finish with top of bagel.
Whisk together melted butter and dijon mustard.
Drizzle mustard mixture over sandwiches.
Cover tightly with foil and bake for 20-30 minutes until sandwiches are heated through and cheese is melty.

Sundried Tomato Stir Fry


Here’s a stir-fried dish for you all today! You can never have too many easy chicken recipes for a quick weeknight meal! The great thing about this stir fry is that it’s simple enough for a weeknight meal yet it’s fancy enough to serve to guests on a weekend. The combination of flavors here – the sun dried tomatoes, garlic, spinach, parmesan and basil is simply divine!

chicken meal

2 skinless chicken breast

1/2 medium red onion

1 red pepper

1 cup spinach

Olive Oil



Sun dried tomatoes


Cut chicken into small cubes.

Season both sides of chicken with salt and pepper.

Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.

Add chicken and cook about 4 – 5 minutes per side until cooked throughout. Add red onion and red pepper saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer. Stir in sun dried tomatoes, spinach & basil. Add in parmesan, stirring until parmesan has melted.


Instant Pot: Pulled Pork

Happy Friday, well Instant Pot is new in my life and I am addicted. I was skeptical at first when Jake ordered the Instant Pot during Amazon Prime Day. The Instant Pot is a completely programmable Multi-Functional Cooker–Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer! It’s pretty fabulous. I mostly use my Instant Pot as an electric pressure cooker and slow cooker. Sometimes I use it to sauté or warm food, depending on the recipe, and occasionally I use it as a rice cooker. I have yet to attempt the yogurt option.

instant pot

The first meal we tried in the Instant Pot was a wing recipe Jake had found online. I couldn’t believe how tender this chicken turned out! It was falling apart as I tried to remove it with a fork.

1 bag chicken wings (frozen)
1/2 cup soy sauce
1 cup chicken stock
Spices and brown sugar

I set the pressure cooker on the poultry setting for 20 min  and that was it. I cook a similar recipe in my slow-cooker which takes about 5-6 HOURS on low. This meal was done in less than half an hour. Wow!!

Another great recipe we tried last night was a pork loin and it was delicious! This meal takes about 5 to prep meat, 50 minutes to cook, 10 minutes to natural release, then 5 more minutes if you want to add BBQ sauce and heat it up. I can tell you this is a heck of a lot faster to do and while it cooks, I do other stuff.

Instant Pot Recipe 
Pork Loin
Any spices you’d like. (salt, pepper, chives, brown sugar, soy sauce, Worcestershire)
1/4 cup of Vegetable oil
2 cups of chicken stock or water


Start by spicing up the pork loin with spices or a marinade of your choice (I chose to use cayenne pepper, salt & pepper. Now Get your pressure cooker and turn on the sauté button, let it warm up with the vegetable oil inside it. When it’s hot, add your pork. Sear each side for 3 minutes.
Next add 2 cups of liquid (Chicken stock or water).
Close the lid choose the manual button, high pressure and add 50 minutes to the time. Make sure your seal is closed.
Once it is done, let is naturally release for 10 minutes.
Put onto a plate and shred.


As the weather gets cooler, I will definitely be using the Instant Pot for soups and chili. The fantastic thing is that you can sauté veggies or meat right in the pot before switching it to slow-cooker mode. (That was always my gripe with my crock pot: I hated dirtying an extra pan and having that additional step.) In the upcoming weeks I will be sharing with you more dishes you can make in the instant pot.. stay tuned.

Check out more of my favorite recipes HERE!

Bacon, Egg & Cheese Burrito

Breakfast: Frozen bacon, egg & cheese burritos

16 oz of bacon (cooked)- $3.00
Dozen large eggs- $1.29
10 Tortilla Shells- $2.39
1 package Shredded Cheese- $2.39
Total= $9.07
Made 10 meals- $.90 per breakfast

Tips for Great Frozen Burritos

If you haven’t tried making your own, well, now’s the time. Here are some helpful tips for making great frozen burritos:

  • Use fresh, room temperature burrito-size tortillas. Cold tortillas tend to crack when rolled.
  • Choose any fillings you love as long as they aren’t too wet.
  • Assemble burritos with room temperature ingredients.
  • Roll a tight, neat package. The beauty of a well-made burrito is that all the filling stays inside.
  • Wrap them well. I usually make dozens of burritos at a time. As soon as they are rolled, I stack them in zip-top freezer bags.

Great Fillings for Frozen Burritos

Chances are as long as the filling item is one you would normally see in a frozen dish, it should be fine. Favorite fillings of ours include:

  • Shredded cheese
  • eggs
  • spinach
  • onions
  • feta
  • peppers
  • potatoes
  • salsa
  • hot sauce
  • jalepeno
  • Cooked sausage, ham or bacon


Naan Pizza

If you’re unfamiliar with naan, it is basically just an Indian style flat bread. These things are AMAZING. They’re soft, fluffy, full of bubbles and so extremely versatile. You can eat them plain, with salads, soups, you can make flat bread sandwiches with it, top it with pizza sauce and cheese for a quick personal pizza, use it in place of tortillas for quesadillas… the possibilities are endless!!

Wednesday I was having a hard time coming up with something to make for dinner but was craving pizza! That’s when I decided to try out a naan pizza that my friend had told me about awhile back.

I opted for a Margherita Naan flatbread topped with mozzarella cheese slices, cherry tomatoes, basil, and olive oil. It was  incredibly easy to make and ready in about 20 minutes. Jake chose to do a standard pizza with cheese, pepperoni and jalepeno. Both turned out delicious and a lot cheaper than ordering a pizza to our door.

homemade pizza night


2 garlic naan flat breads
1 cup sliced cherry tomatoes, divided
2 cups mozzarella cheese, divided
1/2 cup chopped fresh basil (or 1/4 cup dried), divided
Pepperoni, Jalepeno, or any additional toppings you desire


Preheat the oven to 400 degrees F. Place the naan flat breads on a baking sheet and brush each one with a tablespoon of olive oil. Bake in the preheated oven for 3 minutes. Top each flat bread with your chosen toppings. Bake for 7-10 minutes, or until the cheese is melted.

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Stuffed Peppers

What isn’t there to love about stuffed peppers? Fresh peppers, meat, rice (optional) and mozzarella cheese. Yes, please!

1 pound ground beef
1/8 teaspoon garlic powder
1/2 chopped onion
1/2 cup black beans
1/2 cup corn
1/4 cup jalepeno
1/3 cup salsa
2 medium green peppers, seeded and cut into lengthwise quarters
2 ounces shredded mozzeralla cheese (about 1/2 cup)
Fresh basil leaves

1. Cook the beef onion and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat.
2. Arrange the peppers in a 2-quart casserole. Mix the beef mixture, jalepeno, black beans and corn. Spoon the mixture over the peppers. Cover the dish.
3. Bake at 400 degrees F. for 25 minutes or until the peppers are tender (I boil my peppers beforehand if I am in a hurry to save time). Uncover the dish. Top with the cheese and salsa. Bake for 5 minutes or until the cheese melts. Garnish with the basil.