Bisquick’s Mini Pot Pies

Chicken pot pie is a wonderful comfort food. This recipe makes pot pies that are easy to make and eat! Now you may have been seeing commercials on TV for how Bisquick “isn’t just for making pancakes anymore”. Well…it’s true! This dinner delight is just one of the awesome dishes you can make using Bisquick. The great thing is you can use this recipe using a variation of fillings. Instead of chicken and veggies you could use pepperoni and cheese to make mini pizza muffins. The possibilities are endless! These little muffins also are perfect to stick in the freezer if you have any left over.




1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots (I use mixed veggies)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz) 1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs


1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.


Homemade Crunchwrap Supreme

When I think of Taco Bell it brings back some memories. It was often our choice of lunch when we were seniors in high school. We would get a car full of people and go. As we got older it became a late night must have after a crazy night of partying. Now we know that as delicious as those scrumptious tacos may be, they are anything but delightful when we step on the scale. Admittedly, everyone needs their fix from time to time….well here it is. This recipe is a healthy version of the good ol Crunchwrap Supreme. In my opinion, it’s even better. So far, it has been a favorite among many. It’s easy to make too!



6 large flour tortillas
6 small corn tortillas (or tortilla chips)
1 pound ground beef (I use ground turkey)
1 package taco seasoning
sour cream
nacho cheese (or shredded Mexican blend cheese)
shredded lettuce
diced tomatoes
Whatever other veggies you like! I add chopped onions as well 🙂

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn’t entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy!

Spicy Sausage Pasta

Who didn’t enjoy macaroni and cheese with hot dogs as a kid? Heck I won’t lie, my husband and I still enjoy it from time to time. This recipe puts a grown up spin on a childhood favorite (without all the processed ingredients and fake cheese). I think if Tyler were here to taste it, he would approve. What’s not to love about meat, cheese and pasta? What I also love about this recipe is it has a little kick for those of you who like to spice it up! The mix of smoked sausage and creamy Monterey Jack cheese makes this dish a win!



1 tablespoon olive oil
1 14-ounce package smoked turkey sausage, sliced into rounds (I used Butterball brand)
1 1/2 cup diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1/2 cup heavy cream
8 ounces uncooked penne pasta (about 2 1/2 cups)
1/2 teaspoon black pepper
1 1/2 cups Monterey Jack cheese, shredded Thinly sliced scallions
Salt, to taste

Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking.

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned – about 3 minutes.

Leftovers the next day are just as delicious!

Tzaziki Sauce

Have left over veggies, feta and chicken from your Greek Salad? Add them to a pita with this Tzaziki sauce and you have another delicious and healthy meal! In college there was a restaurant downtown called Pita Pit that was popular amongst students. It was so yummy and always open late. That was where my love for pitas truly began! So if you’ve never had a pita before, give it a try! Pitas are great because you can add anything you want…bacon, cheese, mushrooms, peppers…the list goes on! Tzaziki sauce is most popularly paired with pitas as well. It is a cool and creamy Greek sauce. Make sure you make this sauce ahead of time because it really needs to sit for 8 hours to let the flavors meld. This recipe makes a lot of sauce so you may want to cut it in half. Or if you have leftovers, it is also great as a dip with bread, pita chips, or veggies!



  • 1 (32 ounce) container plain low-fat yogurt
  • 1/2 English cucumber with peel, grated
  • 1 clove garlic, pressed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon zest
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper



  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl.
  • Add lemon zest, dill, salt, and pepper; whisk until smooth.
  • Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Greek Dressing/Marinade

I love salads because they are easy, light and refreshing. Best of all, you can make as much or little as you want with whatever you like in it! One of my favorites is Greek Salad. For the salad component I used Romaine lettuce, cherry tomatos, cucumbers, red onion and feta cheese (people usually like to add olives as well). I also topped it off with some sliced chicken. Of course you can put your salad together however you like best. Now for the dressing! Greek Salad dressing is light, tangy and a little herby. If you aren’t big on salads, you can also use this as a marinade (goes great with chicken or seafood) I actually used it as a marinade for the chicken I put on my salad.

Quick tip: Chicken is always something I  have on hand. When I buy chicken breasts at the store I will take them home and bag each breast individually in zip locks and then stick them in the freezer. Especially since I am just cooking for myself, it’s easier to thaw individual portions at a time to use whenever I need.



1/2 cup fresh squeezed lemon juice
1/4 cup red wine vinegar
1 cup olive oil
2-3 cloves pressed or minced garlic
1 1/2 tsp dried oregano
pinch of dried thyme
big pinch of salt and fresh ground pepper

Combine lemon juice, vinegar, oregano, thyme and salt and pepper in bowl. Using a whisk, slowly stream in olive oil and whisk into vinegar mixture. You will see it thicken up a bit (emulsifying) while combining. Store in a jar with a tight lid in the refrigerator after using. Always give the dressing jar a couple of shakes before serving. In my opinion, it is best at room temperature.


If you have left over veggies and feta you can save them to make pitas tomorrow!

Cake in a Jar

I know I promised to share recipes for healthy meals and I know cake does not fall under that category BUT I’m making an exception. Cake in a Jar is just too great not to share! It makes a perfect gift for anybody,on any occasion. I made this particular batch of cake to send in my husband’s care package. Cake in a Jar is super easy to make! A couple important things to remember when making this:

1. STERILIZE your jars and lids. This is to eliminate any bacteria that may spoil your cake.
2. SEAL your lids right when you take your cake out of the oven. It needs to be hot so that the lids will properly seal (you’ll hear them pop).

Cake in a Jar


What you need:
  1. Wide mouth pint-size canning jars (you can use 1/2 pint and larger…it just takes experimenting with the amount of batter and length of baking time) and lids.
  2. Cake mix and/or recipe. You can use pretty much any recipe, just watch the cooking time.
  3. The ingredients to complete the cake mix (eggs, oil, water, etc.) or the ingredients for the recipe…duh!
  4. Stock pot for sterilizing jars
  5. Cookie sheet (to bake them on)
  6. Skewer to check for doneness
  • Preheat oven to 325
  • Sterilize jars while you mix up the cake batter
sterilizing jars
  • Remove jars and let dry, then grease with butter, shortening, etc.
  • Place 1 cup of batter into each pint jar
  • Wipe rims clean
  • Place on a cookie sheet and put the jars into the oven
  • Sterilize your lids while your cakes are baking
  • Bake for about 45 minutes (you need to watch it around 35 minutes, based on how your oven cooks and which recipe you use)
  • Remove cakes from oven, dry lids, and place lids on cakes
  • You will start hearing them pop and seal
After they are sealed, have fun with it! Decorate them up and add your own pizazz to them…that’s the best part!! I just kept the frosting separate so Tyler can frost his cake once it gets to him. I have seen people experiment with a number of different cake recipes. I hope that this treat brings a little joy to you or someone you love!

Lasagna Soup

I must apologize now because as I am writing this post, my mind is sort of all over the place. The first thing you should probably know is that I have never had a blog before, nor do I follow very many but I thank you for joining me on this learning experience!

The recipe I am sharing with you today is a healthier version of Paula Dean’s Lasagna Soup (you can thank her son, Bobby, for this one). The reason I love soup is not only for it’s homey, comfort element, but because the leftovers can easily be frozen and saved for another day! This is one of my favorite soup recipes, it it quite delicious!

Lasagna Soup

Bobby’s lighter taste like lasagna soup

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Voila! Enjoy 🙂