Laughing Cow Chicken Ranch Stuffed Peppers

Hello!  My cousin made this recipe while I was visiting her and I decided to make it again as soon as I got home.



  • 6 peppers (halved)
  • 3 chicken breasts (shredded)
  • 8-12 wedges light laughing cow cheese
  • 1/4 of a cup chives or green onions
  • 1 tsp ranch seasoning powdered mix
  • 1 tsp minced garlic
  • 1 block of shredded sharp cheddar cheese


  1. rinse and cut in half lengthwise then core and remove stems and seeds from peppers


2.  In a bowl, shred cooked chicken.  Add green onions, chives, garlic, baby bell cheese and ranch seasoning.



3. Stuff the peppers with the mixture and top with shredded cheese.


4. Bake at 350 F for approximately 45-60 minutes until fork tender



Cauliflower Couscous Paprika Shrimp Woman’s Day Recipe

We got a little wild last night and tried a Woman’s Day Recipe… C’s idea.. not so much mine.  I never thought in a million years he’d try out this one… Cauliflower Couscous Paprika Shrimp



  • 1 medium head cauliflower (about 1 3/4 pounds)
  • 3 tbsp. olive oil
  • 1/2 c. dried apricots (or 3 fresh), roughly chopped
  • Kosher salt
  • Pepper
  • 2 tbsp. fresh lemon juice
  • 20 large shrimp, peeled and deveined
  • 1 tsp. paprika
  • 1/2 seedless cucumber, cut into 1/2-inch pieces
  • 1/4 c. fresh mint leaves, roughly chopped


  1. Remove and discard any leaves from the cauliflower. Thinly slice the head and place it in the bowl of a food processor. Roughly chop the thick stems and add them to the food processor. Pulse the cauliflower until it is finely chopped and resembles couscous (re-pulse any big pieces separately, if necessary).
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower, apricots, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the cauliflower is beginning to soften, 2 to 3 minutes. Transfer to a large bowl and toss with the lemon juice and 1 tablespoon oil.
  3. Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Season the shrimp with paprika and 1/4 teaspoon salt. Working in batches, cook the shrimp until opaque throughout, 1 to 2 minutes per side.
  4. Add the cucumber and mint to the cauliflower and toss to combine. Serve with the shrimp.

PER SERVING 273 CAL, 10 G FAT (1G SAT FAT), 108 MG CHOL, 990 MG SOD, 26 G PRO, 19 G CAR, 2 G FIBER

Did we love it?  No… not really… but I’m proud we did it I guess!


What’s For Dinner

What’s for dinner… fried breaded eggplant and rigatoni with vodka sauce and sausages



What do you need…
1 pound wegmans mini rigatoni
1 large eggplant
wegmans italian bread crumbs
2 large eggs
wegmans hot italian sausage
emeril’s vodka sauce with 2 garlic cloves and some dried oregano

Cook sausages on medium heat.  Heat sauce on low heat.  Peal and slice eggplant.  Put vegtable oil in pan on high.  Beat 2 eggs.  Dip eggplant slices in eggs and then cover in bread crumbs.  Put eggplants in pan with oil about 2 minutes on each side or until they look done.  Place on paper towels to absorb excess oil.  Salt before eating.  Cut sausages up into slices and return to pan to cook more.  Drain pasta when done cooking, add sauce to pasta and sausages.  ANNNNNNNNNNND i think that’s it you’re done!  add red pepper flakes and parmesan reggiano if you want.


Chopped Cashew Chicken and Mango Salad

We’ve started this thing called “Salad Mondays” … and so far we’re 2 weeks in successful! I wanted to do something really special so I googled salad recipes, and I was just overwhelmed… and then I remembered the website How Sweet It Is and how amazing and fun the recipes were, and the pictures are phenomenal.  So I went there, searched salads and boom… I had plenty to choose from.  I picked the Chopped Cashew Chicken and Mango Salad.

Yes, my picture is quite terrible.  BUT FORGET ALL THAT… I’m telling you this salad was AAAAAmazing!  Make it.

Here are her directions:


2 tablespoons olive oil
1/2 cup sugar snap peas, the peas cut into thirds
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 green bell pepper, cut into 1/2-inch pieces
2 shallots, cut into 1/2-inch pieces
1 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup roasted cashews, chopped
1 tablespoon toasted sesame oil
1 boneless, skinless, chicken breasts, cut into pieces
1/2 tablespoon low-sodium soy sauce
4 cups butter lettuce, chopped
1 green onion, sliced
2 tablespoons freshly chopped cilantro
1 mango, half peeled and chopped, half peeled and sliced
1/4 teaspoon chili powder


Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the peas, peppers, shallots and garlic with 1/4 teaspoon each of salt and pepper and stir to coat. Add in cashews. Cook until the vegetables are softened, about 5 to 6 minutes. Remove the veggies and place them aside in a bowl.

Season the chicken with the remaining salt and pepper. Add the other tablespoon of olive oil and the sesame oil to the skillet and add the chicken. Toss well to coat, then cook until browned on all sides, about 6 to 8 minutes. Add in the soy sauce and stir, cooking for another minute. Turn off the heat and add the chicken to the bowl of vegetables.

To make the salad, combine the chopped lettuce with the chopped mango, vegetables and chicken. Add in the cashews, green onion and cilantro and toss. Slice some additional mango and sprinkle a little chili powder on top. Place on top of the salad. Serve! I find that with the flavors of the cooked chicken and veggies, this salad needs no dressing. Add your favorite if you wish!


What’s For Dinner?



Pretzel honey dijon mustard chicken… SO Easy so good!

What you need: 4 or 5 chicken breasts, Kraft Shake N Bake Crunchy Pretzel Coating Mix, honey dijon mustard

Step 1: pre heat oven 350 grease glass baking dish

Step 2: pound out the chicken breasts

Step 3: coat with honey dijon mustard

Step 4: shake in bag with crunchy pretzel coating mix

Step 5: bake at 350 for about 40 minutes or until done

THAT’S IT!  and they were so amazing.