What To Do With Leftover Stuffing (An Easy Recipe You’ll Love)

Thanksgiving is almost here! I don’t know about you but I’m looking forward to a wonderful day with family, a day that revolves around tons of food. I love all the Thanksgiving staples – turkey, green bean casserole, sweet potato casserole, pumpkin pie, and one of my personal favs: STUFFING!

There always seems to be leftovers, doesn’t there?!? Growing up we used to eat Thanksgiving dinner around 1 or 2 but the family would stick around all day until supper time. That meant that for supper we’d have leftover turkey on bread with butter which was a good way to use up some leftovers. But what to do with all the leftover stuffing? There’s only so many days in a row you can eat it plain…

But never fear! I have a recipe for you. A recipe that can turn your leftover stuffing into a completely new dinner! My family loves this recipe so much that I actually buy stuffing all year long just for the purpose of making this recipe. (BTW it’s like super duper easy too. Just dirties ONE dish!)

Easy Stuffing Chicken Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings

1 pkg Stove Top stuffing (or about 3-4 cups of leftover Thanksgiving stuffing)
1 1/2 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 can (10.75 oz) condensed cream of chicken OR cream of mushroom soup (I’ve tried both, both are good!)
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables thawed and drained

1. Preheat oven to 400 degrees. If using stuffing from a box prepare stuffing as directed on the package.
2. Mix chicken, soup, sour cream and vegetables in a 9 x 13 baking dish. Top with the stuffing.
3. Bake 30 minutes or until chicken is cooked through.

That’s it! Enjoy! =)

The first rule of cooking is always have an adorable helper in the kitchen with you. =) 
All mixed up and ready for the stuffing on top. 
Stuffing is on. Ready for the oven. 
Fresh out of the oven!
Ready for my adorable little helper to gobble down. =)  Yummy!

EASY Italian Chicken Bake – Only Five Ingredients!

Lately I’ve been aiming for quick, easy, and healthy dinners. I’ve been making a lot of crock-pot recipes because I absolutely LOVE being able to pop something in the crock-pot in the morning and not have to start making dinner at 5 o-clock when the kids are getting cranky and I’m starting to lose my steam. Hopefully I’ll be able to share some good crock-pot recipes with you soon.

But my other go-to type of recipe is the type of recipe that only takes a couple of ingredients and only requires ONE pan! The recipe below is one such gem. Enjoy!

Easy 5 Ingredient Italian Chicken Bake

3 chicken breasts, cut into small cubes
2 cups potatoes, cut into pieces (I haven’t tried it yet but I’m thinking sweet potatoes would work too)
2 cups of green beans
1 teaspoon minced garlic (optional)
1/2 medium onion sliced (optional)
1 packet Italian dressing seasoning
1 stick of butter

Arrange cut potatoes, green beans, and chicken in a 9 x 13 baking dish. Mix in sliced onion and sprinkle garlic over chicken if desired. Sprinkle dressing over entire dish. Add sliced butter over the top. Cover with foil and bake for about 60 minutes (depends on how small you have cut everything). Make sure not to over-bake as the chicken can easily dry out! Serves 5-6.

That’s it! A quick and easy dinner the whole family will enjoy!

Quadruple Chocolate Soft Fudgy Pudding Cookies

STOP what you are doing and go and buy the ingredients to make these cookies right now!!! (Except if you are on a diet then DO NOT make these cookie….. they will ruin you for sure!)
Seriously, these cookies are a little taste of (chocolate) heaven on earth! Four different types of  chocolate in them and a cookie that bakes up bakery style soft and fluffy! I have made these cookies several times and they never last long!
I took the pictures for this post several months ago when we were still living at our apartment…but then life got busy and I didn’t get around to posting them. But today, I am determined to get this post out because the world needs to learn about these cookies!!!!! Enjoy!


Yield: about 17 med/large cookies
Prep Time: 15 minutes
Cook Time: about 10 minutes
Total Time: 3+ hours, for dough chilling
3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used a Ghiradelli 60% cocao Bar)
1.      Combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
*My pictures reflect a double batch! (These cookies are too good for just a single batch)*
Step 1a. Get a cute little helper to help you mix!
2.      Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.

3.      Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
4.      Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.

5.      Using a large cookie scoop or your hands form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
6.      Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
* Note: I don’t quite follow the directions at this point. I do chill the dough, but I chill it all in the bowl instead of rolling it into balls first and then trying to find trays or containers large enough for them all to sit in while in the fridge. Ain’t nobody got time for that! And my cookies still turn out great! *
7.      Preheat oven to 350F,  spray a baking sheet with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
8.      Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Chewy Chocolate Chip Granola Bars

I’m sharing a great snack today that can be whipped up in just three easy steps, probably with ingredients you already have on hand! These granola bars are quick and easy to make and taste great. When I was pregnant with Olive I would make these and pretty much eat the whole pan myself. They were a terrible craving of mine! Thankfully, I didn’t OD on them while pregnant and I still like them just as much now. Enjoy! =)

Chewy Chocolate Chip Granola Bars


4 1/2 cups rolled oats
1 cup flour
1 tsp baking soda
1 tsp vanilla
2/3 cup butter, softened
1/2 cup honey
1/3 cup brown sugar
2 cups mini chocolate chips (I usually use regular sized ones because I like bigger chunks of chocolate in each bite. =) )


1. Preheat oven to 325 degrees. Grease a 9 x 13 inch pan.

2. Combine oats, flour, baking soda, vanilla, butter, honey, and brown sugar. Stir in chocolate chips.

3. Lightly press mixture into prepared pan. Bake at 325 degrees for 18- 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let cool completely in pan before removing to serve.

The ingredients! (I actually didn’t have enough oats to make a full batch so I made a half batch this time and baked them in a smaller pan). 
Mix it all up!
Pat the mixture all down flat in a greased 9×13
Fresh out of the oven!

Oven-Roasted Brussels Sprouts

My favorite vegetable is brussels sprouts (I know… I’m weird!). Oh, and just a little side note, did you know that brussels sprouts are spelled with an s at the end of brussel? No joke, just check out wikipedia. I seriously just learned this today. I always thought they were spelled brussel sprouts (Because that’s how they’re pronounced. It’s like a tongue twister to say brussels sprouts)!

Anyways, back to the topic at hand. Have you ever tried brussels sprouts? They are delicious! I love them just steamed with lots of salt on them, but one of my favorite ways to make them is roasted in the oven! Yum yum! My kids even gobble them up this way!

Next time you go grocery shopping pick up some brussels sprouts and try out this super easy recipe!

Oven-Roasted Brussels Sprouts


Brussels sprouts
Olive oil (or olive oil spray works too!)


1. Wash the brussels sprouts and then cut the bottoms off. I also usually have to take off the first layer of leaves because there is often dirt underneath that I want to get rid of. Cut the sprouts in half .

2. Arrange the brussels sprouts onto a baking sheet (preferably one with edges so they won’t fall off when you stir them).

3. Drizzle olive oil (or spray heavily with olive oil spray) on the sprouts and shake a good amount of salt on them too. Stir to coat the sprouts evenly.

4. Bake the brussels sprouts at 400 degrees for about 30 minutes, checking and stirring often.

5. Enjoy delicious brussels sprouts with yummy, crispy leaves and tender insides!

How do you make your favorite veggie? I’d love some new recipe ideas!!

Brownie Bird Nests: Super Duper Easy Easter Dessert!

With Easter less than a month away I thought I’d post a fun Easter themed dessert that’s cute and yet super easy {and fun!} to make with the kids! Since I’m 39 weeks pregnant I am all about making easy things right now! 😉

So, without further ado, I present…

Brownie Bird Nests

All you need is a boxed brownie mix (or make your own home made!), the ingredients your brownie mix calls for, and mini robin eggs. 
Then get your own personal super hero to stir up the brownie mix for you. 
Spray a muffin tin with cooking spray and divide the brownie batter equally. 
Bake at 325 degrees for about 25 minutes. 
Let the brownies cool for about 15 minutes, then remove them from the pan and smoosh three robin eggs in the middle of each. 
And finally, get your adorable taste testers to see if they approve! Isaiah loved them and ate two!
Eloise wasn’t so sure. She ate all her eggs…
…but just licked the brownie. But she’s not a huge fan of sweets so I’m not surprised. =)


Crunchy Roasted Chickpeas!

Looking for a healthy snack that’s cheap, delicious, easy to make, and a good source of protein? You’ve come to the right place! Today I want to share with you one of my favorite “go to” snacks for when I want a little something crunchy and salty and yet still healthy…. roasted chickpeas! (You might want to make a double batch… they don’t last long!)

By the way, I found this recipe on my {favorite} blog, Hip2Save. This blog is FILLED daily with posts about free items you can snag, coupons, discounted deals on products, and lots of other great tips to help you get what you need and want for less. It’s where I find out about all the good deals I snag! By combining coupons and sales every week I get things my family needs for cheap or even free! I’ve been following Hip2Save for 5 years now and it has helped our family save {so} much money over the years! Check it out! 

Crunchy Roasted Chickpeas


2 (15 ounce) cans chickpeas (also known as garbanzo beans)
1 and a half tablespoons olive oil
1 teaspoon of your favorite spice blend (I used a Creole mix)

Heat the oven to 400°F and arrange a rack in the middle. Drain, rinse, and pat dry chickpeas thoroughly. (Make sure to dry really well or they won’t crisp up as well). Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. I usually set the timer for 20 minutes and when that goes off stir the chickpeas, set the timer for another 10 minutes, stir, and then for another 10 minutes. 
Simple ingredients!
Rinse and drain the chickpeas.
Make sure to let them dry completely so they crisp up nicely in the oven!
Mix the chickpeas, olive oil, and creole together.
Bake for 30-40 minutes and out come perfectly crispy, crunchy, delicious chickpeas! Yum!

Dark Chocolate Almond Drop Cookies

I tried out a new recipes over the weekend and can’t wait to share it with you!

The recipe is for dark chocolate almond drop cookies. They are gluten and dairy free and contain no sugar or flour! You can also make them egg free with a little substitution. Not only are these cookies good for you, they were super yummy too. My kids (and husband!) (and me!) gobbled them up!!!

I got the recipes off of the box my order from Vitacost.com came in. As a side note, if you are interested in a good site to buy vitamins, herbs, supplements, beauty items and other health products online, I highly recommend Vitacost. I’ve purchased various products through them for many years and always been happy. And if you use this link: Vitacost.com you can save $10 off your first $30 purchase!

Dark Chocolate Almond Drop Cookies
Gluten and dairy free!

1 cup almond butter
3/4 cup natural sweetener (I used honey)
1 large egg (or 1 tbsp flax + 3 tbsp water)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 oz dark chocolate pieces

Preheat oven to 350 degrees F. Combine the first 5 ingredients and stir, add chocolate. Drop rounded tablespoons onto parchment-lined baking sheets (I just sprayed the sheets with pam because I didn’t have parchment paper). Make sure you put a lot of space between the cookies because they spread out like crazy! Bake 10-12 minutes. They might not look quite done when you pull them out but they will harder up quite a bit. Let cool, then enjoy!

Just six ingredients, most of which you probably already have on hand!
Easy to mix up. I didn’t use a mixer, a spoon worked just fine. 
Give enough space between the cookies. They really spread out!
We like our cookies a little gooey so we like to bake them on the shorter side and eat them fresh and gooey out of the oven! Yum!
The last step to the cookie making process is to let your adorable toddler do a taste test.
She approves!