Ranch Ham Pasta Salad

  • 1 cup sour cream
  • 1/4 cup Mayonnaise
  • 1 packet  ranch dressing mix
  • 1 lb spiral pasta, cooked
  • 2 large carrots
  • 1 1/2 cups broccoli
  • 1 cup ham
  • 1 cup cheese
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  1. Combine the sour cream, mayo and ranch dressing mix.  Set aside.
  2. Cook the pasta until al dente.  Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn’t stick.
  3. Chop the veggies, ham and cheese into bite sized pieces.  Combine with the pasta and 3/4 of the dressing mix.  Stir well, add additional dressing if it is too dry.
  4. Refrigerate for at least an hour before serving.

This recipe is a slight variation of the recipe found here: Mrs Schwarz’s Kitchen

Potato Crusted Veggie Ham Bake

Serves: 4


  • 1 egg, lightly beaten
  • 3 cups frozen hash browns, thawed
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon butter
  • 1 1/2 cups zucchini, sliched thin
  • 1 red pepper, chopped
  • 1/2 cup ham, diced
  • 1/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup colby-jack cheese, shredded


  1. Preheat oven to 400. Grease a glass 8×8 dish and set aside.
  2. Combin the slightly beaten egg with hash browns and parmesan cheese.
  3. Press mixture into the bottom and up the sides of the glass dish.
  4. Bake the crust for 15 mintues or until the edges begin to brown.
  5. In a large skillet, melt the butter over medium heat. Stir in zucchini and red pepper. Stir often, for about 5 minutes.
  6. Stir in ham, basil, salt and pepper until well combined. Remove the pan from heat and allow the mixture to cool slightly.
  7. Beat the remaining 2 eggs and milk together in a large mixing bowl. Add in the zucchini mixture and cheese, stirring to blend. Pour the mixture into the baked potato crust.
  8. Bake for 18 minutes or until set. Allow the casserole to stand 10 minutes before cutting.

This recipe comes from a Hillbilly Housewife cookbook.

The “no can of anything” Hawaiian Haystacks

  • 2 cups raw,chicken breasts cut into bite size pieces
  • 3 Tbsp. butter
  • 1/2 tsp onion powder
  • 3 cloves garlic, minced
  • 1/3 cup flour
  • 1.5 cups milk
  • 1 cup chicken broth
  • 3/4 tsp. salt
  • 1/4-1/2 tsp. pepper


  • 3 cups cooked rice
  • Toppings: rice, olives, tomatoes, pineapple, coconut, chow mein noodles, and green onions
  1. In a large skillet, melt the butter over medium high heat. Add the chicken and the onion powder. Cook until chicken is cooked through (about 7-8 minutes).
  2. Add the garlic and stir.
  3. Sprinkle the flour over the chicken mixture and stir to coat. Keep stirring the chicken for about 2 minutes.
  4. Slowly whisk in the chicken broth and the milk. Continue whisking until smooth (except for the chicken!)
  5. Add salt and pepper and bring sauce to a boil.
  6. Reduce heat and allow to simmer, stirring frequently, for about 10-15 minutes, depending on how thick you want it.
  7. Remove from heat and serve the chicken sauce over rice and top with desired toppings.
This recipe is from a friend from college started up this awesome blog called “Dish Up Delish“. Her food is heavenly. You should follow her blog!

Chicken Nuggets

Do your kids love chicken nuggets? My son is a chicken nugget fiend. EVERY single time we go to my mother-in-law’s house, he asks her for some. He’s only 3 but he can down 8 nuggets like it’s nobody’s business. I’m not really a fan of the processed stuff you buy in the store or get at a restaurant but homemade nuggets are great!

Easy Chicken Nuggets  (about 24 Nuggets)

  • Prep Time: 15 mins
  • Cook Time: 15 mins


  • 1 lb chicken breasts cut into chunks
  • 1 egg
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3/4 cup panko bread crumbs
  • 1 tablespoon parmesan cheese, grated
  • Optional healthy idea: Add 1/3 of a head of cauliflour to the food processor


1. Preheat oven to 375° F.
2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
5. Gently press nuggets into bread crumbs to evenly coat them.*
6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
7. Lightly spray nuggets with cooking spray.
8. Bake for 15 minutes and serve.**
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6

** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking

Who’s a fan of Weelicious? I am!!




One-Dish Italian Chicken with Potatoes

Serves 4-6


  • 2-3 boneless chicken breasts, sliced into tenders
  • 2 Cans of Green Beans – (Note: NEVER purchase unsalted, canned green beans. They are nasty!)
  • 5 -6 Small Red Potatoes – Diced up into quarters
  • 1 Package of Italian Dressing Mix
  • 1/4 – 1/2 cup of Butter



  • Preheat Oven to 350 degrees
  • All of the ingredients go in the a 9×13 dish. You’re going to make 3 rows: 1 row of potatoes, 1 row of chicken in the center, and 1 row of green beans.
  • Sprinkle your packet of Italian Dressing mix over the entire dish.
  • Then melt your butter in the microwave and pour it over everything.
  • Cover with aluminum foil and cook for 1 hour.

I found several versions of this recipe but this one mainly came from this blog here!


Pizza Stuffed Chicken

  • 4 chicken breasts
  • 8+ pepperoni slices,depending on how much you like pepperoni. If you’re like me, every little part of it has to be covered in pepperoni and that takes alot more 😉
  • 4 slices of mozzarella (if all you have is grated mozzarella, great! Use that instead)
  • 1 egg white, beaten
  • 3/4 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon Italian seasoning
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • pinch of salt and sugar
  • 1/2 teaspoon oregano seasoning
  • pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Cut each chicken breast so you can open it up flat. Make sure you don’t cut it all of the way through.
  3. Cover the raw chicken with  wax paper and pound each chicken to a flat, thin piece. Make it as flat as you can without making it too thin. (I usually use my rolling pin to pound the chicken.) And note to people who live in 2nd floor apartments, try to be as quiet as possible or your neighbors might come up and chew you out for your racket…ya I learned that one the hard way)
  4. Put pepperoni and mozzarella on top of flattened chicken pieces.
  5. Beat the egg white with a fork for about 30 seconds in a medium size bowl. Set aside.
  6. Mix the panko bread crumbs, Parmesan, and 1 tablespoon Italian seasoning in a medium size bowl.
  7. Begin to roll and tuck the chicken and dip the outer part of the chicken into the egg wash, then the panko Parmesan mixture.
  8. Place on a non stick sprayed baking sheet and cook for 20-30 minutes.
  1. Simmer the tomato sauce, seasonings, lemon juice, sugar, salt, and pepper together until warm.
  2. Serve the sauce over or under the cooked crispy chicken. Enjoy!
I originally found this delicious recipe is by Simply Gloria

Beef Taco Salad


  • 1 lb Shredded Beef Taco Meat
  • 2 heads of Romaine Lettuce
  • 1 can Black Beans, rinsed and drained
  • 2 cups crushed tortilla chips
  • 1/2 cup of frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • Ranch dressing or your favorite 🙂


  1. Place the lettuce in a large serving bowl. Top with the taco meat. Layer on the black beans, tortilla chips, thawed corn and shredded cheese. Top with your favorite dressing.