Cheese Stuffed Shells


Boil jumbo shells according to the directions on the box.


Mix 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of parmesan cheese and 1 egg. Then add a little parsley, basil, salt, and pepper to taste.


Cover the bottom of your pan with spaghetti sauce of choice. Top with shells (opening side up). And fill shells with your cheese mixture.


Afterwards, cover top with remaining sauce and sprinkle top with parmesean cheese


Bake at 350° for 20-30 minutes.

Serve with more yummy foods!


For the bread recipe, click here.


Healthy Mexican Chicken Bake

I was feeling all creative n stuff…and I wanted mexican food without sabotaging all of my weight loss efforts.

A meal at a sit down restaurant averages about 1,300 calories. The whole pan of this is 2380 calories!!! Cheese and all!!! (But don’t eat the whole pan LOL) The pan can be broken into 5 servings at 476 calories per serving.

5 skinless chicken breasts
1, 16 oz jar of Pace salsa, original
1, 16 oz jar of Pace salsa, fire    roasted tomato and corn
2 cups four cheese Mexican blend shredded cheese
1 can Campbell’s cream of chicken and mushroom (the combo in 1 can is alot less calories than buying 1 can of each
1 oz packet of Old El Paso fajita seasoning mix
Whatever various mexican spices you like (I used chili powder, cumin, salt, pepper)

Step 1
Season chicken with your various spices and fajita seasoning mux

Step 2
Cook chicken on the stove at medium heat (make sure it’s nice and tender)


Step 3
While the chicken is cooking, in a bowl combine both jars of salsa and the can of cream of mushroom and chicken. Stir.


Step 4
When chicken is done, put it in a pan. Pour your mixture in the bowl over the chicken. Top with cheese. Cover pan with aluminum foil and cook in the oven at 350° for 20 minutes.



Step 5
Serve!! Enjoy!!! And for your less calorie conscious friends and family (I hate you LOL) add over a tortilla, serve with a sweet cornbread, rice, or top with crushed nacho cheese doritos right before serving.


My plate


My boyfriend’s plate


Tell me how it turns out!

Grilled Cheese Rolls

Sandwich bread.

Start out with your favorite sandwich bread. Any kind will do!

Use a rolling pin to flatten the sandwich bread.

Then use a rolling pin to flatten each slice.

Cut off the bread crusts, if desired.

If you’re anti-crusts, you can cut off the crusts (like I prefer!).

Layer bread slices with American cheese.

Then layer each piece of flattened bread with a piece of American cheese.

Roll each up into a single roll.

Carefully roll each piece of bread into a tight little roll.

Melt butter in a skillet and grill the rolls.

Then melt a tablespoon or two of butter in a skillet over medium heat, and place each grilled cheese roll seam-side down in the skillet. Press down with a skillet to keep the roll from unraveling. Cook on all sides until the bread is toasted and the cheese is melted.

Use Progresso Tomato Soup as a dipping sauce.

Then get your extra-delicious “dipping sauce” ready – some Progresso tomato soup!

Gooey insides of the Grilled Cheese Rolls.

Serve immediately while that cheese is still warm and gooey.

Grilled Cheese Rolls ready to dunk!

Dunk away into your tomato soup.

Grilled Cheese Rolls dunked into Progresso Tomato Soup.



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Pepperoni Pizza Roll Ups


8 Crescent Rolls

Sliced Pepperoni

Mozzarella String Cheese

Garlic Powder


Marinara (if you want to get fancy)







Preheat oven to 350 degrees. 

Take each triangle of crescent roll dough and place about 4-6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. If you wanna be fancy, put a little marinara in the roll before rolling up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking (with about 3 minutes left), spray with butter and dash a little garlic powder on top of the roll ups.

Serve with marinara or ranch for dipping.






Jalapeno Cornbread Poppers


What you’ll need for approx. 24 Jalapeno Cornbread Poppers:

12 Med/Large fresh Jalapenos

1 Box of Cornbread Mix (Use Honey variety for the sweetness)

1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)

1 Cup Corn..fresh OR canned is just fine



Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside

In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.


Fill each Jalapeno half with some batter! Eh-hem, don’t over fill them! 😉


Sprinkle them all with the remaining 1/2 cup of Cheddar.

Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!

stuffing 2

Let them cool cuz they’re HOT!


cooked 2






Make sure to visit



for a lot more delicious recipes like this one!

Loaded Potato & Buffalo Chicken Casserole



  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
  • 1/3 cup olive oil
  • 1 1/2 tsp. salt
  • 1 TBS. freshly ground pepper
  • 1 TBS. paprika
  • 2 TBS. garlic powder
  • 6 TBS. hot sauce



Preheat oven to 500 degrees…Yes you read that right!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.



Add the potatoes and stir to coat.



Add the potatoes to a greased baking dish.



When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.



Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.



Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.



Once the potatoes are fully cooked add the marinated chicken.



In a large bowl mix all the topping ingredients together.



Top the raw chicken with the topping.



Bake until the chicken is cooked through and the topping is melted and bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.



Philly Cheesesteak Stuffed Peppers


8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms -Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes.

Preheat oven to 400°

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.