Chicken Nugget Casserole


I did not pre-plan tonight’s dinner.  I knew I had chicken nuggets, but I didn’t want a regular “chicken nuggets with a side” meal (which is still a beautiful meal, but I wasn’t in the mood for that).  I thought I had a great idea by making a chicken nugget casserole, but (SURPRISE!) I found that many others had the same idea on Pinterest.  I stumbled upon a recipe that had similar items in my pantry, altered some ingredients, and started cooking.


Tyson Frozen Chicken Nuggets

2 cans cream of mushroom (10.5 oz cans)

1 (15.25 oz) can whole kernel corn, drained

1 box StoveTop Dressing, Chicken Flavored

1/4 cup mild cheddar cheese, shredded


  1. Preheat oven to 350 degrees.
  2. Prepare StoveTop as directed.
  3. Mix cream of mushroom and whole kernel corn together in bowl.
  4. Place nuggets on bottom of 8×8 microwaveable baking dish.
  5. Pour mixture over nuggets, sprinkle cheese, top with StoveTop mix.
  6. Cook in microwave for 3 minutes.
  7. Bake in oven for 10-15 minutes (depending on a gas or regular oven)



Recipe idea: Serve Up Some Love


Strawberry Pineapple Kale Smoothie

Stawberry Pineapple Kale Smoothie

In a previous post, I mentioned my new relationship with kale.  I’ve heard many of my friends suggesting I try kale smoothies, so here is my recipe for my first kale smoothie!  I’m not promising a picturesque smoothie, but it tasted delicious!


1 cup kale, chopped

1 cup strawberries

1/2 cup pineapple

4 oz. yogurt (I used strawberry.  You could use strawberry banana or plain yogurt)


  1. Combine ingredients in blender. Enjoy!

Learning To Cook For Two Smoothie


Vegetable Quesadillas

Learning To Cook For Two= Vegetable Quesadillas


8 (6-inch) flour tortillas (I used Ole Mexican Foods, Tortilla Wraps, High Fiber, Low Carb)

1/2 teaspoon olive oil

1 medium red onion, finely chopped

1 large red bell pepper, thinly sliced

1 cup frozen corn kernels (I used whole kernel corn from a can, not frozen)

1 teaspoon ground cumin

3/4 teaspoon dried oregano

1/4 cup chopped cilantro (I used 1/8 cup dried cilantro)

1 1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (I used Colby Jack, full-fat, because that’s what I had in the fridge)

1 1/2 cups salsa

1/4 cup reduced-fat sour cream



  1. Adjust the oven racks to divide the oven into thirds.  Pre-heat oven to 375 degrees.  Arrange 4 of the tortillas on a baking sheet.Pre-oven Vegetables Quesadillas
  2. Heat a non-stick skillet over medium heat.  Swirl in the oil, then add the onion and pepper.  Sauté until softened, 6 minutes.  Stir in the corn, cumin, and oregano; cook until the vegetables are tender-crisp, 4 minutes more.  Remove from the heat; stir in the cilantro.
  3. Sprinkle half of the cheese evenly over the tortillas on the baking sheet, leaving a 1/2 inch border.  Spoon the vegetable mixture on the top, dividing evenly among the tortillas and spreading level.  Sprinkle on the remaining cheese and top with the 4 remaining tortillas, pressing lightly on top
  4. Bake until golden brown and the cheese is melted, 10 minutes, rotating the baking sheet halfway through.  Cut each quesadilla into 8 wedges and serve with salsa and sour cream.

Vegetable Quesadillas


Recipe:  Weight Watchers 50th Anniversary Cookbook, pg. 194

Chocolate Chip Cookie Dough Dip

Learning To Cook For Two

You had me at chocolate chip cookie dough.  Making it a dip and adding vanilla wafers and graham crackers?  You’ve got to be kidding me.  Excuse me while I turn Netflix on, continue wearing my PJ’s (I mean, who puts real people clothes on when you have a day off work? Don’t’re reading this in your PJ’s), and binge on this delightful dessert appetizer.

Medium Saucepan


1/2 cup butter

1/4 cup brown sugar, slightly packed (I’m not sure what “packed” really means, but mine came in a box)

1 teaspoon pure vanilla extract

8 oz. cream cheese, room temperature (Time saver:  microwave for 15 seconds and you’re ready to go.  Who has time to wait for the cheese to get to room temperature?)

1/2 cup powdered sugar

1 cup mini semi-sweet chocolate chips (I used regular size because I had some in my cabinet)

Mixing Dip


  1. In medium saucepan, melt butter and brown sugar over medium heat until sugar has completely dissolved.  Remove pan from heat and whisk in the vanilla extract.  Set aside and let cool.
  2. Cream together cream cheese and powdered sugar for 1-2 minutes in large bowl (I used my mixer on medium.  More clean up, but preventing arthritic hands at a young age)
  3. Slowly pour (or just regular pour because gravity doesn’t have speed settings) butter mixture into cream cheese mixture, add vanilla extract.  Beat until the mixture is combined and not separated.
  4. Stir in the chocolate chips.
  5. Serve with graham crackers, vanilla wafers, and animal crackers.

Chocolate Chip Cookie Dough Dip


Recipe Website:  Chef In Training

Ashley’s Chicken Pot Pie

Learning To Cook For Two

Ashley, my friend I mentioned in a previous post, gave me this recipe to try.  This recipe was fast and easy to make after a day full of class from work.  Usually I like to use chicken breast for my Chicken Pot Pie, but chicken in a can tasted superb with this recipe!

Chicken Pot Pie

Ashley's Chicken Pot Pie


2 cans (10.5 oz) Cream of Chicken (I used 98% fat free, but that’s so I feel better about the Haystacks I may or may not have had earlier this afternoon).  

1 can (15 oz) of Veg-All

1 can (29 oz) of Veg-All

1 can (12.5 oz) Chicken Breast Chunk in Water (Again, 98% fat free. This time because of the Macaroni and Cheese I had for lunch.)

1 can (5 oz) Chicken Breast Chunk in Water (98% fat free because it had to match the others) 

2 (9-inch) Unbaked Pie Crusts (found near refrigerated cookies)



Preheat oven to 350 degrees.

Mix cream of chicken, Veg-All, and chicken in large bowl (think popcorn serving size bowl. Oh, and not the “100 calorie pack size.” I’m talking about the good, bloat me up, rings won’t fit in the morning size popcorn).


Add salt, pepper, and poultry seasoning to taste (Mom even suggests to try thyme and rosemary).  Spray bottom of round, 9 inch pie pan with cooking spray of choice (I use coconut oil non-stick cooking spray).  Place first pie shell down in pan. Add mixture.  Add last pie shell on top and smoosh (enter fancy cooking word for that fork thing you do to pies on the side) for decoration.

Bake at 350 degrees until pie is golden brown.

Finished Product


Beefy Cornbread Casserole

When I’m cooking for dinner, I always try to have it ready right as my husband walks in (I said TRY).  How this works:  I tell Sam how long it will take for me to make dinner and he calls me when that amount is his estimated time of arrival (ETA).  Unless Atlanta traffic puts a hold on dinner, his ETA is usually equal to his ETOFIB (estimated time of food in belly).

Tonight, Beefy Cornbread Casserole was on the menu.  The recipe from “Campbell’s Favorite Recipes” only calls for beef, kidney beans, barbecue sauce, gravy, and corn muffin mix.  I had an idea to add onions and corn to the casserole, so I set out to Kroger.  I picked up multiple ingredients for my previous post, Haystacks, as well as a few this and that things (because who really goes into the grocery store for the items on their list…let’s be honest).  Therefore, like most people who veer from the list, I forgot a few items.

Therefore, my grocery list upon exiting the store looked like this:

ground beef     chow mein

red kidney beans   chocolate morsels

corn    butterscotch morsels

onion    flowers

FAIL.  If you are reading my post, I hope you pick up the corn, try it, and then message me to tell me if it tastes better.

Beefy Cornbread Casserole

Beefy Cornbread Casserole


1 lb. ground beef

1 can (about 15 oz) red kidney beans, rinsed and drained

1 can (10 3/4 oz) Campbell’s Beef Gravy

1/2 cup barbecue sauce

1/2 cup onion (or 1/2 onion as my husband and I say..because we love them).

1 can whole kernel corn (only if you actually bought it)

1 box (about 8 oz) corn muffin mix

Directions (directions from “Campbell’s Favorite Recipes” Book, pg. 18-side comments made by ME!)

1.  Heat the oven to 375 degrees. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.  *while the meat is cooking, I like to go ahead and chop my onion*


2.  Stir the beans, gravy, barbecue sauce, onions, and corn in the skillet.  Pour the beef mixture into a 2-quart shallow baking dish.

3.  Mix the corn muffin mix according the the package directions.


4.  Drop the batter by the spoonfuls onto the beef mixture (for the love of all that’s delicious in this world…don’t spread.  I may or may not be speaking from previous experience).


5.  Bake for 25 minutes or until the topping is golden brown.