I know one of my goals has been to post more and to be more interactive on this platform. Well.. that has been extremely difficult to do. Instagram for me has been so much easier and I have reverted to using that more than my blog. I am going to pick a day and update this blog with all of the recipes I have posted on Instagram. As far as recipes go.. I will be posting mostly acid watcher friendly recipes for a while until my esophagus gets to a place that I can incorporate a few of my old favorites back into the routine. I doubt I will ever be making a tomato sauce again but thankfully I have already posted some tomato sauce recipes. Since the end of July, I have been dealing with LPR which is called Laryngeal Pharyngeal Reflux. It is also termed “silent reflux” because most patients do not feel heartburn. The main symptoms are tight throat, a knot in the throat, trouble swallowing, post-nasal drip, sore throat, hoarse voice, chronic cough etc. I am still trying to figure out my “trigger” foods. I currently have cut out all caffeine, chocolate, fried foods, high-fat foods except for hard cheeses (occasionally), all citrus and basically every food with a Ph under 5 which is a lot. I eat a ton of veggies and lean protein! I also have developed an allergy to almonds and melons (SIDE NOTE I AM FALLING APART.) I am trying to make the best of this and really trying to focus on making new healthy recipes that taste great! I really want to be a resource for people who suffer from acid reflux because there really are not many websites out there with recipes. I have bought the Acid Watcher Diet book by Dr. Johnathan Aviv. He is incredible and provides you with a great foundation for where to start. The diet starts with an intense four-week healing phase and then a maintenance phase that most people stay on for life. I am going to do my best to get better so I can still enjoy a glass of wine with my friends or a slice of pizza every now and then. Anyone who knows me, knows that I am FOODIE. Food makes me so happy and so cutting everything out that I love has definitely flipped my life upside down. I started graduate school in August for Speech-Language Pathology. I am learning so much and staying extremely busy so this transition has made it extra difficult. Every meal is planned and eating out is super difficult but I am getting the hang of things. Please bear with me as I navigate this. My recipes for a while are going to be very basic but so tasty (I promise or I wouldn’t be eating it.) I am excited to use this platform to help the 700 million American’s who suffer from acid reflux. If I can make anyone’s transition to a diet like this easier, I definitely want to! Thank you for still supporting my cooking journey and I hope you still follow along 🙂
Who doesn’t love an Oreo dipped in milk? I can say with absolute certainty that if I am faced with the decision of what topping to get on my ice cream or what flavor of milkshake to get… it is going to be cookies and cream. I am not a baker. I love sweets but in all honesty, I make more meals than I do sweets. However, I have had a lot of parties and special get-togethers with friends where sweets have been a MUST. These cookies and cream bars were a HIT. I loved them and so did everyone who tried them. They are super sweet and taste great with a big cold glass of milk.
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 3/4 cups sugar
- 2 large eggs + 1 yolk
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mini chocolate chips + 2 Tbsp mini chocolate chips
- 18 crushed Oreo cookies + 6 crushed Oreo cookies divided. (you want big chunks so don’t pulverize them)
Preheat oven to 350F and grease a 13×9 pan.
In KitchenAid mixer, cream together butter and cream cheese.
Scrape down sides of the bowl with a spatula and beat in sugar until light and fluffy.
Add eggs and then vanilla.
In a separate bowl, combine flour, salt, and baking powder.
Gradually stir the flour mixture into your cream cheese mixture until completely combined (be sure to pause occasionally to scrape down sides of the bowl).
Stir in mini chocolate chips and 18 crushed Oreos.
Spread into prepared pan and sprinkle the additional 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies over top.
Bake for 30-35 minutes (edges will begin to turn golden brown) and allow to cool before cutting and serving.
Recipe from sugarspunrun!
When I say these are the BEST lemon bars.. I am dead serious. To be honest, I am not really a lemon person. I love lemons in my tea but as far as lemon flavored items go.. I am not a fan. That being said, I CRAVE THESE LEMON BARS. You eat one and then another and then you look down and the dish is empty. I first was introduced to this recipe in high school and it’s been a staple ever since. I made lemon bars for my book club and all my friends loved them. Don’t hesitate making these. They are inexpensive and so good.
- 2 cups of all purpose flour
- 1/2 cup of confectioners sugar (powdered sugar)
- 2 sticks of softened butter
- 4 eggs
- 2 cups of sugar
- 3 lemons to make 1/4 cup of fresh juice
- 4 TBS of all purpose flour
- 1 TBS of lemon zest from the peel
- Confectioners sugar to dust on top when finished
1. Preheat the oven to 350 degrees
2. Soften the butter in the microwave for 30 seconds
3. Combine butter, 2 cups of flour and 1/2 cup of powdered sugar in a mixing bowl. Mix well until the dough is formed.
4. Place the dough in a greased 9×13 baking dish. Even pat it out into one layer.
Bake for 18-20 min.
While the dough is baking make the filling.
1. Combine 4 eggs into the mixer and mix on low for 5-7 seconds.
2. Add the sugar, 4 TBS of flour, 1/4 cup of lemon juice and 1 TBS of lemon zest and mix well.
3. Once the crust is done baking– remove it from the oven.
4. Pour the mixed filling over the crust.
5. Place in the oven for 20 minutes.
6. Remove from oven and top with sifted powdered sugar. While the bars cool they will set.
Pop them in the fridge if you need to speed it up. Slice into bars and serve!
Apple crisp is one of my favorite desserts. I really didn’t want to take the time to peel and cut apples and make a homemade crispy topping. I went to the store on a search for an easy apple crisp recipe and I was not disappointed. This three-ingredient recipe ROCKS!!! You can either make your own apples or use canned pie filling. I used “light” pie filling and you couldn’t even tell. It reheats well so it makes for great leftovers! You can’t beat warm apple crisp with vanilla ice cream.
- 1 can of apple pie filling
- 1/2 Stick of butter
- Box of apple crisp mix
- Pre-heat the oven to 350 degrees
- Place the can of apple pie filling in a greased baking dish
- Combine the boxed mix with a melted stick of butter and mix WELL
- Place the crumbly topping evenly over the apple pie filling
- Place in the oven for 25 minutes
- I turned my broil on high for 1-2 minutes to make it toasty!
- Enjoy with a BIG scoop of ice cream 🙂
I have never made white chicken chili but I have always heard people saying that it is their favorite kind of chili. It reminds me of an enchilada, I have no idea why but it does. I finally figured out a meal prepping system that works for me. I bought plastic 16oz microwaveable containers to put leftovers or meal that I make for lunch to put them in the freezer. This works out because I can take a container out at 8AM with no icepack by 12 it is still partially frozen so it is kept cold and then I can pop it in the microwave and I have a quick lunch or dinner. Chicken chili sounded easy and like a great option for lunch over the next few weeks. My game plan is to make 3 big meals to put into containers that way I have a variety and am not eating the same thing every day. I hope you enjoy this healthy chicken chili 🙂 It is so good and would be even better with cheddar cheese and avocado on top.
Not my most glamorous picture of white chicken chili..but hey.. it sure tastes good!
- 3 cans of great northern beans (drained)
- 1 16oz jar of salsa verde
- 1.25 pounds of frozen chicken (if using instant pot) Thawed if using crockpot
- 1TBS of oregano
- 1 tsp of cumin
- 1tsp of garlic powder
- 1tsp of onion powder
- 1/2 cup of chicken stock
- Sour cream, cheese, and avocado to top if wanted
Step 1: Combine all ingredients in to a pressure cooker and stir
Step 2: Cook on high pressure for 20 min– when finished perform a quick release and shred the chicken and return to the pot.
Step 3: Top with any additional toppings you would like
Step 1: Combine all ingredients into a crockpot (do not use frozen chicken– used thawed chicken)
Step 2: Cook on low for 6-7 hours and high for 3-4
I am a Cane’s and Slims kind of girl. I crave ranch and chicken fingers. I blame this on chicken finger Friday from my college days. The downfall is that fried chicken is not friendly on the waistline. I was craving a “homey” kind of meal and wanted to come up with a healthier version of chicken fingers. I also love Mac & Cheese. If I was on death row… that is what I would want. A steak, sweet potato, and mac & cheese. If you are looking for chicken fingers that are healthy and super easy… these are for you 🙂 Y’all I am on the cooking struggle bus. I have been making things but honestly, they have been thrown together weeknight meals that I am too ashamed to share with all of you. I am going to keep trying to post more but my schedule and workload are occupying my life. That shouldn’t be an excuse.. but holy cow I have no time haha. Bare with me as I try to get more diligent at posting “post worthy” recipes and not my “let’s see what I have in my fridge and can whip up for dinner” meals.
Side note: I served my chicken fingers with homemade ranch and Annie’s mac and cheese! Brent wanted buffalo sauce in his so he added some to the ranch and mac and cheese. Not my kind of thing… but hey!
Fun fact: Frozen chicken tenderloins have become my BFF. The get out about a pound at a time and thaw it in the fridge overnight and they are ready for my meal prepping or an easy dinner. Plus… they are way cheaper than buying poultry fresh.
- 1.5 lbs of chicken tenderloins
- 2 cups Panko
- 2 eggs
- 1/2 tbs + 1/2 tbs Garlic Powder
- 1/2 tbs + 1/2 tbs Onion Powder
- 1/2 tsp + 1/2 tsp Paprika (note the measurement change)
- Salt and pepper
Directions: Preheat oven to 430 Degrees
- Line a baking sheet with tin foil and spray non-stick cooking spray on the sheet
- Place 1 cup on panko on a plate
- Add 1/2 Tbs of onion powder, garlic powder, 1/2 tsp of paprika and salt and pepper (set aside)
- Crack two eggs into a shallow bowl and beat until mixed (set beside the panko plate)
- WE WILL BE DOING THESE IN BATCHES to avoid the panko balling up
- First batch: Take half of the raw tenderloins and place on a plate
- Your line up should be as followed: Raw chicken, eggs, seasoned panko and greased sheet
- Take one tenderloin at a time and dip into the egg mixture to coat the tenderloin
- Place the chicken tenderloin on the panko plate and roll it around until all sides are coated
- Place on baking sheet and begin the process again
- Once the first batch is done you should be almost out of panko– throw away the plate or grab a new plate if not using a disposable plate
- Take a new plate and place remaining 1 cup of panko, 1/2 tbs of onion and garlic powder and 1/2 tsp of paprika + salt and pepper.
- Begin the process for the last half of the tenderloins
Once all of the chicken is on a greased sheet spray the top of them with the cooking spray.
Pop in the oven for 20 min (flipping them at 10 min)
Once they are thoroughly cooked (no longer pink in the center) you can crisp them up!
** Turn broiler setting on high and brown the tops of the chicken tenders until they look crispy. This should take 3 minutes! Keep an eye on them.
- While my chicken was cooking I made the Mac & Cheese and ranch for dipping 🙂
Brrrrr……. I don’t know about you but here in Northwest Arkansas it has been absolutely frigid. School has started back and I needed a recipe to keep me warm and something that was easy to take to campus. I am not an expert at meal prepping because I really fly by the seat of my pants when it comes to what I am craving for dinner or lunch. I wanted something EASY and yummy, let me tell you… this soup recipe ROCKS. I put this together in a matter of minutes and have been eating on it for three days and still have a ton of leftovers. Bare with me this semester because it’s going to be a long ride! My goal is to post more and I haven’t quite figured out how to do that just yet with my schedule. It’s definitely going to take me meal planning (die)…. but it’s worth I️t 🙂
- 8 Cups Vegetable Stock or Chicken Stock
- 6 oz of Tomato Paste
- 10 oz Cheese Tortellini (I used marketside brand)
- 16 oz Bag of frozen veggies (this is for pure convenience people) use fresh if you want to chop for days.. haha
- Spices: Garlic Powder, Onion Powder, Parsley, Oregano, Salt, and Pepper
- 1/2 to 3/4 cup of Heavy Cream
- Bring Vegetable stock to a boil over medium/high heat
- Add in tomato paste and mix well- Bring to a low boil
- Add in your frozen vegetables and keep simmering (5-6 min)
- Then add 10 oz of uncooked cheese tortellini (cook for about 2-4 minutes)
- Add in cream and then continue to cook for about 3 more minutes.
- Add more cream if you’d like– I probably added about 1/2 and dash of cream.
- Salt and pepper to taste!
After the holidays when your fridge is empty and you have eaten literally everything you could ever want over Christmas and to ring in the new year…. you need a detox. At least that is how I am feeling. I am tired of eating out (Cane’s and slims I’m talking about you) and need just a healthy yet hearty dinner. Well, one recipe that comes to mind is one of my weeknight favorites. Every time I make it I wonder why I don’t make it more. I remember the last time I had this I mentioned to a friend “remind me that I love this and should make it the next time I can’t decide what to have for dinner.” This recipe calls for chili sauce and sometimes I have a hard time finding it. Especially when I go to little Walmart as opposed to big Walmart. My CPG friends are shaking their heads as they read this because that’s how I have always distinguished between the neighborhood Walmart and the supercenter (I know I am not the only one.) If your grocer doesn’t have chili sauce use 1/2 cup of tomato sauce. I serve this over brown rice with a side roasted asparagus. You can serve it over any rice you want!
Sidenote: I added Tony C’s seasoning to the tomato sauce to give it some zest –you can add Tony C’s to the chili sauce if you want but if using tomato sauce instead then definitely add it!
(I feel like I should be in Louisiana eating this dish btw)
Yields: 4 servings
2 Tbsp. olive oil, divided use
1 cup dry brown rice or any rice of your choosing
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into pieces
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup chili sauce (Heinz) OR Tomato Sauce (I prefer chili sauce over tomato)
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper
1. Cook rice according to the bag or box!
2. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
3. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
4. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
5. Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
6. Divide rice between four serving plates; top evenly with chicken mixture.
Recipe adapted from Beachbody.com
I decided to ring in the new year with some PASTAAAAAA. What is better than spaghetti and wine??? Spaghetti that is cooked in 9 minutes with one pot is better than just plain old spaghetti. I have my normal spaghetti recipe down to an art. I cook the meat, brown the onion, pour the wine and make the sauce. I wanted to spice things up a bit and combine everything into one pot which means only one pot that I have to clean. Are you down? Sounds too good to be true huh? Well… it isn’t. If you do not own a pressure cooker, I highly recommend getting one. They are incredible. I have an instant pot that I got a few years ago and it never ceases to amaze me. I sometimes go weeks without cooking in it and then I make one dish and I think to myself “why did I ever stop using this magical machine?”
One thing I did in this recipe that you do not have to do is to cook the noodles in 1 cup of red wine and 1 cup of water. Typically you would just cook them in 2 cups of water (or enough water to cover everything in the pot.) I like red wine in my sauce so that is why I chose to use it to cook the noodles. It does make things tangier and you will need to add salt and sugar.
Also, I love a creamy tomato sauce. You do not have to make it creamy it’s just a personal preference of mine. Omit the heavy cream if you just want regular tomato sauce.
- 6 Ounces of Pasta- UNCOOKED
- 2 Cups of liquid (I did 1 cup red wine, 1 cup water)
- 1 Jar of high-quality pasta sauce or 23-25 oz of your fave sauce
- 1 lb of meat (I used extra lean ground beef so there was nothing to drain)
- 1/2 Large yellow onion
- 1-2 cloves of minced garlic
- Italian Seasoning
- Olive oil
- Press the Saute button on the instant pot. Pour some olive oil in and begin to brown the meat. Add the onion and garlic while continuing to break up the meat until it is fully cooked (Pink —> brown)
- Add in a jar of pasta sauce and Italian seasoning
- Add in the spaghetti noodles (uncooked and broken in half)
- Add the two cups of liquid and if you need a little more to cover what you’re cooking– add more!
- Place the lid on the pressure cooker and select cancel/off
- Make sure the pressure cooker is switched on top to NOT VENTING
- Press manual high pressure- 9 min
- Once it is finished perform a quick release (switching the vent switch to vent)
- Take the lid off and stir
- Add in the heavy cream a TBS at a time until you reach desired creaminess 🙂
- Add in a 1/2 TBS of sugar (if not cooking in wine you might not want to add that much. Add in 1/2 tsp)– taste and add more if needed
- salt to taste
Top with parmesan 🙂
Not my best picture…. but it sure tasted good 🙂
My initial goal was to save my Chinese dinner for New Year’s eve but as you can see..that didn’t happen. Talking about what I was planning to make just made me crave it even more. I have made this sesame chicken AKA: Chinese Chicken 100+ times. It is my GO TO Chinese recipe and a favorite of anyone who has had dinner at my house. This even convinces the Chinese dishes made at home skeptics (Tia) and will make anyone believe that a meal cooked by you can and will be better than take-out Chinese food. However, I would like to get my hands on some take-out boxes to get the full effect and I am a sucker for a good fortune cookie even though I don’t actually eat the cookie. This was my first time making the Instant Pot (pressure cooked) Hibachi fried rice. I was impressed. 1. I was shocked at how quickly the rice cooked and 2. it actually tasted like fried rice! I am posting this in time for you to gather the ingredients (I know what you’re thinking.. rice vinegar? sesame seed oil? when in the world will I ever use this) believe me it lasts a long time and you will be making this dish again. Both recipes call for the sesame seed oil so that’s a win in my book. I get really excited when I have ingredients on hand. It takes a while to build a stocked kitchen. With every purchase of a new spice, oil or vinegar you think why am I spending money on this?? As you continue to make new recipes you will see that a lot of those crazy purchases appear more than you expected and lucky you… you have them on hand 🙂
About the Yum Yum Sauce... to be honest, it took a minute to get the recipe the way I liked it. Some of you might like mayonnaise, this girl doesn’t unless it’s a dip or recipe where I can’t taste it. It breaks my Honey’s heart when I say.. please don’t put a lot of mayonnaise in it. Am I a true Southerner????? My identity is in question here people.
Heres what I know and then I’ll quit talking your ear off… Some people might prefer the Yum Yum tomato based sauce and others might prefer the mustard based sauce. I think I should have made the mustard sauce. I was looking for more tang when my rice was ready to serve. I kept adding soy sauce and then decided that I didn’t want to be blimp today and I think the mustard sauce would have taken care of it. I will post both and you pick which one sounds better for your taste buds 🙂
One more thing!– I used an instant pot and a cast iron skillet. These are both staples in my kitchen. A pressure cooker is a crockpot on steroids. You can make my Mississippi Roast in one hour!!!!!!! You cannot beat it, people. Click on those links to get one in your kitchen. (A preseasoned cast iron for 22 bucks???? YES PLEASE)
Chinese/ Sesame Chicken — This recipe is already on the blog but I will post the halved version below. This is great for 2-3 people. If you eat like I do… it’s good for two haha! If you want the FULL version that serves 4-6 here is the link to the other page on my blog
Chinese/ Sesame Chicken – Halved recipe serves 2-3 people (FULL RECIPE ABOVE)
- 1lb of boneless skinless chicken tenderloins
- 1/8 cup of whole wheat flour (or regular flour)
- 1/2 Tsp of black pepper
- 1/2 Tbs Sesame Oil
- 2TBS + 2 Tsp of soy sauce (I use low sodium)
- 1/2 TBS of Brown Sugar
- 2 Minced Garlic Cloves (I use pre-minced in a jar)
- 1/8 Cup of Rice Vinegar
- 1/4 Cup of Chicken Stock (or broth)
- Preheat oven to 400 degrees.
- In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
- Preheat a medium sized non-stick, oven-safe skillet and spray cooking spray or heat with oil in the skillet. Place chicken in pan, and cook until the chicken has browned on each side. DO NOT COOK ALL THE WAY THROUGH.
- While the meat is cooking in a bowl whisk together the soy sauce, chicken broth, vinegar, sesame oil, brown sugar, and garlic.
- Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into the oven, and cook for about 20 minutes. Let cool about 5 minutes.
- **Note: If there is extra liquid when you remove the skillet from the oven turn on your stove to high and boil it off constantly stirring the chicken. It will create and thick and yummy sauce 🙂
Instant Pot Fried Rice
- 2 cups of Jasmine rice, rinsed well and drained
- 2 cups of water (for cooking the rice)
- 2 tbsp of sesame oil (for cooking the onions)
- 3 tbsp of soy sauce- I added more (it just depends on what you like)
- 1 tbsp of salted butter
- 3 eggs
- Half of 1 large white onion, chopped
- One 10-12 oz. bag of frozen peas, carrots, corn and green beans (mixed veggies)
- Yum Yum or Mustard Sauce
- Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
- Add the rinsed and drained rice to the Instant pot and then add the 2 cups of water and give it a stir
- Secure the lid and hit “Manual” or “Pressure Cook” we want HIGH Pressure for 3 minutes. When it finishes cooking allow a natural release (Natural release means letting the pressure come down on its own without you flipping the release switch at the top (venting black thing haha) for 10 minutes (Keep track of the time by seeing how long its on the keep warm setting– it tells you automatically) followed by a quick release (flip that switch)
- Fluff your rice with a fork when done, transfer to a serving bowl and set aside. Doesn’t the rice look amazing?? and in 3 minutes?? yessssss.
- Back to the Instant Pot (don’t worry about cleaning it), Hit “Keep Warm/Cancel,” add in the sesame oil and hit the “Sauté” button and “Adjust” so it’s on the “Normal” or “Medium” setting (mine usually always stays on the normal setting)
- Once the oil begins to sizzle, scrape the bottom of the pan with a wooden utensil and add in the chopped onion.
- Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes (veggies in butter? YUM)
- Slide the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to cook and scramble. SIDENOTE: It’s important to constantly stir the egg so they don’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done
- Hit “Keep Warm/Cancel,” add the rice back in and add the soy sauce (I added a lot more than two TBS. I kept adding until it tasted like how I wanted it to!
Yum Yum Sauce (the tomato based sauce)
- 1 cup of mayonnaise
- 1 tbsp of melted butter
- 1/4 Cup of heavy whipping cream
- 1 TBS of Soy Sauce
- 1 tsp of tomato paste
- 2-3 tsp of sugar (depends on your taste)
- 1/2 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 2 tablespoons water
Mix all ingredients together! Taste and add more cream if too strong of a mayo taste or too salty (add sugar)
Mustard Yum Yum Sauce
- 2 TBS of dry mustard
- 1 1⁄2teaspoons sugar
- 5 TBS of milk
- 2 TBS of heavy cream
- 2 TBS of hot water
- 1⁄4 cup soy sauce
- 1 garlic clove, minced or 1/2 TBS of garlic powder if you do not own a blender
Combine all ingredients in a food processor and blend OR if using garlic power whisk together in a bowl.
I did not make this mustard sauce recipe but searched for the best one online and will try it next time 🙂