Chicken Bacon Macaroni and Cheese


I had to take Megan shoe shopping for the dance yesterday. Not an easy task at all. Bless her heart, she knows exactly what she wants but we can’t find it anywhere. She’s a women’s size 5 (which is hard to find) and the girls shoes aren’t as grown-up looking as Taylor’s (who is suddenly wearing a women’s size 6-1/2). We have one more place to try today. Crossing my fingers that we find something so that we don’t have an unhappy Megan tonight.

You can’t go wrong with pasta, cheese and bacon. This was super yummy. Perfect comfort food for after-shoe shopping.

8 ounces Elbow Macaroni
1 slice Smoked Bacon
1/2 lb Chicken Breast, cut into 1/2″ pieces
1 tablespoon Canola Oil
1 tablespoon Flour
1 1/2 cups Fat-Free Milk
1/3 cup Condensed Cream of Mushroom Soup
3/4 cup Mozzarella Cheese
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Fresh Dill, chopped
1/8 teaspoon Salt
1/2 cup Colby-Jack Cheese, shredded

Cook pasta according to package directions, do not add any salt.

While pasta is cooking, cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon, reserving drippings in pan. Chop bacon and set aside. Increase heat to medium-high. Add chicken to pan; sauté for 6 minutes or until cooked thoroughly.

Pre-heat broiler.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook for 2 minutes, stirring constantly with a whisk. Combine milk and soup; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil and cook for 2 minutes or until thick. Remove from heat and let stand for 3 minutes. Add cheese, onion powder, garlic powder, dill and salt. Stir until cheese is melted. Stir in pasta and chicken.

Spray 8″ baking dish with non-stick cooking spray. Spoon mixture into baking dish. Sprinkle evenly with bacon and Colby-Jack cheese. Broil for 3 minutes or until cheese is melted.

Adapted from Cooking Light

Servings: 6
Calories 359
Total Fat 12.3g
Total Carbohydrates 34.2g
Dietary Fiber 1.3g
Protein 26.8g
Nutrition Grade B

Today’s Leopard Print Find: Gloveables Dish Gloves — Red and Leopard with Black Bow

Pimento Cheese Stuffed Fried Chicken


My girls are natural born planners. Not only are they planning for the big game this weekend….Puppy Bowl 2013, but they have already started planning their Valentine box for next year. I’ve been doing a much better job with meal planning. I made the pimento cheese to use for pimento cheese sandwiches, a panini and this awesome meal…Pimento Cheese Stuffed Fried Chicken.

4 Chicken Breasts, boneless and skinless
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Fat Free Milk
1 Large Egg
1-1/2 cups Panko (Japanese breadcrumbs)
1/4 cup Vegetable Oil
1/2 cup Pimento Cheese
Chives (optional)

Butterfly chicken breasts. Sprinkle each evenly with salt and pepper.

Whisk the milk and egg together.

Keeping the chicken breast closed, dip in the milk mixture and then dredge in the breadcrumbs.

Put oil in pan (about 1/8″ deep) over medium-high heat. Cook chicken in oil for 10 minutes on each side, or until the center is completely cooked.

Preheat oven to 350 degrees.

Place chicken on baking sheet and spoon 1/4 cup pimento cheese into the middle of each piece.

Bake for 3 minutes or until cheese is melted. Top with chives if desired.

Adapted from Southern Living.

Calories 625
Total Fat 33.5g
Total Carbohydrates 33.9g
Dietary Fiber 1.9g
Protein 43.9g
Nutrition Grade B

Today’s Leopard Print Find: Shoe Organizer – 20 Pocket in Syle Over the Door Shoe Organizer

Chicken Broccoli Macaroni and Cheese

Early voting – check! Don’t forget to do your part!! Unless you are voting for the wrong person – In that case you can stay home. :) It was pretty painless. Except that there were only about 25 parking spots and about 100 people. It took about an hour. It probably wouldn’t have taken so long but there were A LOT of people that didn’t know how to work the machine. I’m glad to have it out of the way!

Megan was happy with this one! 1 point for me!!! But of course that means Taylor didn’t like it. I think she was just trying to prove a point though. She ate it anyway because I told her if she didn’t she wouldn’t get any of her special request Chocolate Peanut Butter Pie (which I’ll post tomorrow).

2 Tbs Olive Oil
1 lb Chicken Breast, diced
1/8 tsp Salt
1/8 tsp Pepper
16 oz Elbow Macaroni Pasta
2 cups Broccoli Florets
3 Tbs Butter
3 Tbs Flour
1/2 tsp Cayenne Pepper
1 tsp Paprika
2 cups Whole Milk
1 cup Chicken Stock
3 cups Sharp Cheddar
1 Tbs Dijon Mustard

Start boiling water for pasta.

Meanwhile, heat a medium pan or skillet over medium-high heat. Add olive oil and chicken, salt and pepper. Cook for 7 to 10 minutes or until chicken is cooked through. Turn off heat and set aside.

Cook pasta according to package directions, adding broccoli for the last 3 minutes.

While pasta cooks, heat a medium sauce pan over medium heat. Add butter and melt. Add flour, cayenne pepper and paprika. Whisk together until simmering. Whisk in milk and chicken stock. Raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens, about 5 minutes.

Drain pasta and broccoli florets. Put back into the pot and combine chicken with the pasta and broccoli.

Add mustard, salt and pepper to sauce. Stir in cheese until melted, about 2 minutes. Pour sauce over chicken, broccoli and pasta. Stir to combine.

Servings: 8
Calories 604
Fat 27.2g
Carbohydrates 48.9g
Dietary Fiber 2.9g
Nutrition Grade B

Today’s Leopard Print Find: Steve Madden Fringe Tote

Chicken & Broccoli Alfredo

We went to the Spirit store today to get the girls their “scary fog machine”. Apparently I’ve never been in one of these before. I had no idea they even made that kind of stuff!!! They had animated stuff from every scary movie ever made. The Exorcist one with the spinning head really freaked me out.

I don’t think I’d sleep knowing that was in my house, yard or attic. This is now the girls favorite store. I guess my days at American Girl and Build a Bear are over.

One of Megan’s only preferred meals….anything with chicken, pasta and nothing funny in it.

13.25 oz Linguine
12 oz Frozen Broccoli Florets
2 Tbs Butter
1 1/2 lb Chicken Breasts, boneless & skinless, diced
10 3/4 oz Cream of Chicken Soup
1/2 cup Milk
1/2 cup Parmesan Cheese, grated
1/4 tsp Black Pepper
1/2 tsp Garlic, minced

Cook linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain.

While pasta is cooking, heat butter in skillet over medium-high heat. Add chicken and cook until browned and cooked thoroughly.

Stir soup, garlic, milk, cheese pepper, noodles and broccoli. Serve warm.

Servings: 6
Calories 542
Fat 19.4g
Carbohydrates 42.7g
Fiber 2.0g
Nutrition Grade B

Today’s Leopard Print Find: Look what Taylor found….a leopard Witch Hat – OMG!!!

Crock Pot Barbecue Chicken Sliders

The girls have been determined to make Halloween scary. They want me to get rid of all of my “cute Halloween stuff”. I’ve tried to sell it as scary, but they aren’t buying it. Yesterday they made it their mission to make our front yard scarier. They still think they need more skeletons, spiders and tombstones. (and they want my stuff to go away)

They don’t think my ghosts are scary enough.

Ghostly group yard decoration available here:  


Princess was supervising through the window.

These were super easy and Taylor loved them. Great for a football watching party on a cold day. The spicy mustard in it warms ya up!

3 lbs Chicken Breasts, trimmed (boneless and skinless)
1/2 cup Spicy Mustard
18 oz Barbecue Sauce
18 Kings Honey Wheat Hawaiian Rolls

In crock pot, combine barbecue sauce and mustard. Add chicken. Cook on low for 8 hours. Shred and serve on heated Hawaiian Rolls.

Servings: 18 sliders
Calories 297
Fat 9.0g
Carbohydrates 25.8g
Fiber 1.8g
Nutrition Grade B

Today’s Leopard Print Find: Isaac Mizrahi Jeans Women’s Lyla Crop Jacket


Tarragon Chicken Pasta

Happy National Noodle Day! Or as Megan would say “Like, oh my God! Happy National Noodle Day!”  She has no idea what a Valley Girl is so I don’t know how she is suddenly talking like one. Usually she’s British. I just knew they would hate this meal but I was wrong…at least with Megan anyway.  She loved it. She even asked if she could have more before she went to bed and had it for leftovers last night. She didn’t even question the chopped up spinach. (Prince Charming didn’t either!)

14.5 oz Rotini Multigrain Pasta
1 cup Sliced Mushrooms
2 cups Broccoli Flowerets
1 cup Carrots, sliced thin
2 cups Non-fat Milk
2 Tbs Cornstarch
2 tsp Fresh Tarragon, chopped
1/4 tsp Salt
2 Garlic Cloves, finely chopped
1 cup Spinach, chopped
1 lb Cooked Chicken, chopped
1 cup Swiss Cheese, shredded

Cook pasta as directed on package – adding mushrooms, broccoli and carrots when there is 4 minutes left. Drain.

While pasta is cooking, mix milk, cornstarch, tarragon, salt and garlic in a saucepan. Cook over medium heat for 4 minutes, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients until cheese is melted and spinach is cooked. Combine with pasta mixture.

Servings: 8
Calories 365
Total Fat 7.1g
Total Carbohydrates 45.6g
Dietary Fiber 5.0g
Nutrition Grade A-

Today’s Leopard Find: Dollhouse Junior Fleece Double Breasted Blazer

Crock Pot Buffalo Chicken Wrap

The week was going so well! And then I had to do my least favorite household chore. :/ It had only been 4 months since the last time. I don’t think I want to do that 3 times a year. Although this time wasn’t nearly as bad as the first time. But I survived. Now if I can just survive the next few weeks of running the Book Fair at the school while trying to get ready for my cruise and the ball!

I’m trying to come up with some really easy meals to make these next few weeks. Thank goodness for crock pots. The best invention besides heated seats and leopard print.

3 lbs Chicken Breasts, boneless and skinless
9 oz Buffalo Sauce
1 cup Ranch Dressing
1 cup Salsa
1 cup Colby Jack Cheese, shredded
8 Sun Dried Tomato Tortillas

Place chicken and buffalo sauce in crock pot. Cook on low for 6 hours. Shred chicken. Warm tortillas and top each with ranch dressing, chicken, cheese and salsa. Roll tightly.

Servings: 8
Calories 490
Fat 18.2g
Carbohydrates 22.3g
Fiber 2.6g
Nutrition Grade B-

Today’s Leopard Print Find: Knirps Umbrella …

Ranchero Chicken Casserole

It’s not easy to blog while crammed in a bed with the hubby, both girls, both dogs, 2 MacBooks and an iPad while trying to get caught up on Big Brother 14. But Taylor begged and pleaded. She’s milking this “last week of summer” thing. She can’t decide what she wants to do for her last day of summer vacation….Six Flags, Hawaiian Falls, Main Event, or IKEA. Really, IKEA??? I blame the “dream” commercial.

10.75 oz can Campbell’s Condensed Cream of Chicken Soup
1/2 cup water
1/2 tsp chili powder
1/2 tsp ground cumin seed
4 oz can chopped green chilies
15 oz canned black beans, rinsed and drained
6 oz can tomato paste
2 cups cooked chicken, cubed
6 corn tortillas, cut into strips
1/2 cup cheddar cheese, shredded

Stir soup, water, chili powder, cumin, chiles, beans, tomato paste, chicken and tortillas in a large bowl. Spoon the chicken mixture into an 8×8 baking dish. Top with cheese. Cover with foil. Bake at 350 degrees for 25 minutes.

Servings: 6
Calories 477
Fat 9.4g
Carbohydrates 65.2g
Fiber 13.9g
Nutrition Grade A

Today’s Leopard Print Find: Tango Chef Hat (oh I need this!!) …

Crock Pot Barbecue Chicken Sandwich

Meet our new furry neighbor…Mandy!

Isn’t she cute?? Megan and I found her wandering around in front of our house when we were on the way to cheerleading practice. When I got back I found her making her way to the main road so the rest of us had to get a leash and go rescue her. Our good deed for the day. Apparently she’s not adjusting to her new home very well and keeps escaping. Luckily, she’s 11 so she doesn’t wander off too far.

Okay, so this probably doesn’t qualify as a recipe. More like an idea. But it was good, quick and easy. I’m going to have to come up with as many crock pot ideas as I can for cheerleading practice days.

2 lb chicken breast, boneless and skinless
18 oz barbecue sauce
1 onion, sliced
6 hamburger buns

Place chicken in crock pot. Add onions and pour barbecue sauce on top. Cook on low for 8 hours. Shred the chicken with a fork. Serve on buns with or without the onions.

Servings: 6
Calories 463
Fat 6.9g
Carbohydrates 46.4g
Fiber 1.4g
Nutrition Grade B

Today’s Leopard Print Find: Duffle / Gym Bag …

Creamy Crock Pot Chicken

I am so excited!!! (WARNING: there will be a lot of exclamation points in this post!!!) I found out yesterday that I get to go to the Cattle Baron’s Ball!!! For as long as I can remember, I’ve always wanted to go to a ball. I have to admit I was a little disappointed when I researched this a little more and found out that the dress attire is more Texan than Cinderella. I sure hope they don’t look at me funny when I waltz in wearing my ball gown and tiara!!! (don’t worry, I’ll have my cowgirl boots on underneath) And due to this sudden (and I’m sure) life changing event, I now really, really, really need these!!!!













But sadly, those will have to wait.

3 lbs chicken breasts
1 package Italian dressing mix
2 Tbs melted butter
1 garlic clove, minced
1 (10 1/2 oz) can cream of chicken soup
8 oz. cream cheese, softened
1 cup chicken broth
1 (14/5 oz) box Penne Pasta

In crock pot, stir together broth, cream cheese, soup, garlic, butter and dressing mix. Place chicken in crock pot and cover with the sauce. Cook on low for 6-8 hours. Shred chicken with fork. Cook pasta according to package directions. Add pasta to chicken mixture and mix until combined.

Servings: 8
Calories 584
Fat 21.6g
Carbs 35.1
Fiber 0
Nutrition Grade B-

Today’s Leopard Print Find: