Archive for the ‘Comfort’ Category

We love to make our own pizza’ for football Sundays at our house! We usually do the typical pepperoni and cheese.  This time we were driving home from visiting my parents and Chris asked what we wanted to do for dinner.  He mentioned pizza. I said let’s do something different with the pizza, at first he was “like what” and I suggested a BBQ Chicken pizza at first I could tell he wasn’t a fan, but then he thought for a split second about and we ended up having a discussion over what BBQ sauce we would use.  See, my husband is super picky about his BBQ sauce, he will only use one Vidalia Onion that comes from this tiny little farm stand in South Jersey. Me, on the other hand, I don’t care for store brand,  I like speciality ones but am much more open to different types. So we decided to do half and half, half of his and half of mine.

To be completely honest with you, this was the best pizza we ever made. It wasn’t greasy at all, the crust was perfect! I would do this again and again and again! Speaking of the crust, you can use any pizza dough recipe that you may already like or buy a pre-made one. Personally we use Pillsbury Hot Roll Mix for our dough/crust. It’s super easy to make and takes about 5 minutes to rise.


Pizza dough of your choice

4 to 5 chicken tenderloins cooked and BBQ’d, we used our grill pan to get some texture

BBQ sauce of your choice and the amount depends on flavor you are looking for

1 16 ounce block of mozzarella cheese, freshly shredded


  1. Prepare pizza dough according to directions. Sprinkle some olive oil over the dough. Paint some BBQ sauce over the edges of the dough which will be your crust.
  2. Add cheese to dough and then top with BBQ chicken.  Squeeze extra BBQ sauce over top of the pizza, as much flavor as you would like it to have. We found a few swirls was enough.
  3. Bake in the oven according to your pizza dough directions and the amount of time it also tells you do cook it for. Let it cool for about 5 minutes after removing from the oven. Slice!

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Think about a baked potato, with cheddar cheese, and bacon all melted in together and scooping out a big bite of that potato.  Now think of ALL of that together in a soup on a rainy cold day. Amazing! This was a great recipe, I will be making it again.  This recipe was so easy to throw together before heading out for our class at The Little Gym, so it would be easy for anyone who is working or not even working. Not many ingredients either which makes it easier also.


1 20 ounce bag of frozen, shredded hash browns

3 14.5 ounce cans of chicken broth

1 can of cream of chicken soup

1/2 onion, chopped

A few sprinkles around the crock pot of pepper

8 ounces of cream cheese

3 strips of bacon, cooked

Shredded cheddar cheese, for topping, so as much as you like


  1. Combine everything in crock pot, except for cream cheese. Cook on low for 6-8 hours.
  2. About an hour and a half before you are ready to serve, cut cream cheese into small blocks and place in crock pot and cook until melted. You will have to stir this quite often so it melts. I actually turned my crock pot up to high for this process.
  3. Serve soup in bowls and garnish with bacon and cheddar cheese.
Recipe adapted from Erin’s Eats.

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Nothing compares to a Philly Cheesesteak, nothing at all. And being from the area I can tell you that first hand.   There’s nothing tastier then that greasy meat with some sautéed onions and all that whiz. Don’t forget it’s wit whiz, no other way!  But, really we can’t always eat the real thing because it’s just not healthy. So it’s fun to create your own cheese steaks at home.  When I saw this recipe on Lemons & Love , I bookmarked it right away and knew I had to make it. It was so simple and easy to create!


1 tablespoon olive oil
1 pound ground beef
1/4 cup steak sauce
1 cup beef stock
Salt and black pepper
4 sub rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 slices of provolone


  1. Pre-heat boiler. In a large skillet over medium high heat with some olive oil, brown the ground beef about 6-7 minutes. Stir in the steak sauce and beef stock, add salt and pepper, cook for an additional 2 minutes.
  2. One meat mixture is done cooking, place a scoopful of the meat mixture in the sub rolls and put a slice of provolone cheese on top of meat and place under broiler until melted.


Adapted from on Lemons & Love , originally from Rachel Ray

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This recipe just screams fall to me and with fall right around the corner it was the perfect comfort food to make! I love making food that not only taste good but brings you back to your childhood when you still lived at your parents house and your mom made dinner every night.The original recipe called for using canned mushrooms and dried onions, but I like to use fresh ingredients, so I substituted them.



1 lb lean ground beef
1 egg
1/2 cup Bisquick mix
1/4 teaspoon pepper and salt
1 tablespoon Worcesteshire sauce
1 tablespoon onions minced
1 teaspoon garlic powder
1 tablespoon canola oil
4.5 ounces of fresh mushrooms
1 12 oz jar beef gravy


  1. In a large bowl, mix beef, egg, 1/4 cup Bisquick, pepper, salt, worcesteshire, minced onions and garlic powder.
  2. Shape mixture into 4 oval patties, 1/2-inch thick, and dust each side with remaining Bisquick.
  3. Heat oil in skillet over medium-high heat, and cook patties about 10 minutes per side, until brown & crisp.
  4. Remove fat from skillet, if there is any and add mushrooms and brown gravy. Cook a couple of minutes longer until gravy is hot and patties are thoroughly cooked.


Adapted from  Sweet Beginnings, originally from Betty Crocker,

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Healthy Joes

I remember being a kid and asking my Mom what was for dinner and she’d say “sloppy joes”. Immediately, I get super excited because they were SO yummy. Then I grew up and thought they were the most disgusting thing ever! Until recently, when she made them again and it tasted good again.  I waned to lighten up the typical sloppy joe recipe so help us save some calories.  So here is a lighter version:


3/4 lb of ground turkey

1 cup onion, chopped

1 medium bell pepper, chopped

1 1/2 cup of tomato sauce

1 medium zucchini, shredded

1 tablespoon of chili powder

1 teaspoon of paprika

1/2 teaspoon of fresh garlic, minced

Salt and pepper to taste

Hamburger buns


  1. Brown turkey meat. Remove from pan and drain. Add back to pan and cook with onions, peppers, garlic over medium heat until onion is tender.
  2. Stir in tomato sauce, zucchini, chili powder, paprika, garlic, salt and pepper, bring to a boil.
  3. Reduce heat and let it simmer for about 5 minutes, uncovered.
  4. Serve on hamburger rolls.


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I was doing some blog browsing and came across the blog Sing For Your Supper.  The picture she posted of the dessert she made my mouth water! I knew I had to make it ASAP! She had made Peanut Butter Chocolate Chip Cookie Cups. It’s such a simple easy dessert make and you won’t feel bad after you get done eating it, because it’s just SO yummy!


Peanut Butter Cookie Dough, I used Betty Crocker, you can make your own if you’d like

Chocolate Chips

Vanilla Ice Cream


  1. Pre-heat oven to 350 degrees. Spray two ramekins with non stick cooking spray.
  2. Fill a ramekins with as much peanut butter cookie dough as you would like, save the extra to make another night.
  3. Bake for 10-12 minutes, I baked only for about 10 minutes because the husband and I both like cookies to be a bit gooey. As soon as they are done baking top with some chocolate chips.
  4. Top that with some vanilla ice cream.


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One word for this meal..YUM!! If I could make the text bigger I would!! So delish, so full of flavor. Who would have thought of buffalo chicken in mac and cheese, that’s homemade.  I found numerous recipes for this dish and created my own trying to be a bit healthier with what I chose to make it with. This is the orignal recipe that I based my version on. so here you go my friends. Make this TONIGHT. You won’t regret, plus you have leftovers for days!


4 slices of low sodium bacon

4 chicken thighs

1/2 cup of beer, of your choice

1 pound dry whole wheat elbow macaroni

1/2 cup(1 stick) of butter plus 2 tablespoons

1 tablespoon minced garlic

1/3 cup all-purpose flour, plus 1 cup

1 1/2 cups of whole milk and 1 1/2 cups of regular milk, plus 2 tablespoons

3/4 teaspoon of sea salt

3/4 teaspoon of ground black pepper

3 cups grated Skim Shredded mozzarella Cheese

3 cups grated Skim White Cheddar Cheese

1/2 cup crumbled blue cheese

1 egg

A few tablespoons of olive oil

2/3 cup of Frank’s Red Hot, more or less depending on how flavorful you want the dish

1 cup panko bread crumbs

Cooking spray


  1. Preheat oven to 400 degrees. Coat bottom and sides of a 13 by 9-inch baking dish with cooking spray.
  2. Arrange bacon on cookie sheet with foil and bake until crisp, about 10 minutes. Chop up when cooled down.
  3. Put the chicken and beer in a bowl and marinate the chicken for about 20 minutes, or until you are ready to dice it.
  4. Bring a pot of water to a boil, add macaroni and cook to al dente, about 10 minutes. Drain the water and put back into pot until needed.
  5. Melt 1/2 cup of butter in large pan over medium heat and add garlic, cook till golden.  Add 1/3 cup of flour and again cook till golden.  Add 3 cups of milk, salt and pepper, bring to a boil, make sure you stir! Add 2 cups of cheddar cheese and 2 cups of mozzarella(keep extra cheese for top layer)  stir until cheese is melted about 1 to 2 minutes.
  6. Add the cheese sauce, blue cheese crumbles and bacon to the macaroni until combined, pour into baking dish and smooth surface.
  7. Dice the chicken into small cubes.
  8. Put the remaining 1/3 cup of flour  in a medium bowl. In another bowl, add 2 tablespoons of milk and egg, whisk till mixed. Drain beer from chicken and dip into flour to coat, then into egg mixture then back to the flour.
  9. Add olive to large skillet over medium high heat. Fry chicken until golden brown and good through, about 5 minutes per side. If needed cook in batches. Add chicken and hot sauce to a bowl and toss till coated. Top the macaroni with chicken, sprinkle remaining cheese on top. Sprinkle with panko crumbs. Spray top layer with cooking spray. Bake for about 25 to 20 min.


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