It’s time for another installment of what I have been making! I made this last night and it was a FANTASTIC weeknight meal that came together easy and both me and the Boy loved it.

Meatball Pie
1 package double pie crust, thawed
1 cup marinara sauce
1 package Frozen Meatballs (I used turkey, but chicken, regular or soy would work), thawed and quartered
1/2 cup shredded mozzarella cheese

Follow the directions on the pie crust packaging for double pie crust. While filling, first spoon 2 Tbsp of sauce on the pie crust and spread to cover. Add meatballs and top with remaining sauce and cheese. Continue with the rest of the directions on the package, baking 20 minutes or until the top is golden.

I had to cover the edges of my crust halfway through with foil so they didn’t burn and I definitely suggest doing this.  This was SO yummy that I can’t wait to have the leftovers for lunch today!!


I can’t believe I have neglected my poor blog this long.  I went and fell in love, moved across state lines and got a Nook and became a bad blogger! To make up for it, I will share with you the BEST recipe I have made in a long while! My weekends have been full of packing, Ikea furniture buying and building and errands, but I managed to make this AMAZING dinner in the crockpot this weekend that was a total crowd pleaser! If you can call me and my boyfriend a crowd…but I digress.

I got this from the comments section of City Mama….I don’t know who Sheryl is, but I would LOVE to thank her for the fabulous recipe she shared!

Chicken Tacos

Layer in crock-pot in the following order:

16oz bag frozen corn
15oz can black beans, rinsed and drained
3-4 boneless, skinless chicken breasts
1 packet taco seasoning
16-ish oz jar of salsa

Cook on low in crock-pot for 6-8 hours (time will vary depending on your particular appliance). When done, remove chicken and fork-shred. Return chicken to crock-pot and mix with other ingredients. Serve as taco filling, or as taco salad, or nachos or over rice. Left-overs freeze beautifully.

We served this over taco chips with refried beans, guacamole and sour cream. It was DELISH and will definitely be added to the household rotation!

I stumbled across a recipe for burgers in a recent issue of Clean Eating Magazine and I just HAD to adapt it for my non-beef eating self. Try this out, you won’t be disappointed!!

Inside-Out Cheese Sliders

1 lb ground turkey or chicken

1/4 tsp sea salt

1/4 tsp black pepper

1 oz cheddar cheese cubes (approx 1/4 cup of cubes)

3 tbsp whole-grain mustard

1 tbsp honey

8 small whole wheat dinner rolls

1/2 cup packed baby spinach leaves

Combine meat with salt and pepper and divide into 8 equal meatballs. Divide cheese into 8 equal portions. Insert cheese cubes into each ball and flatten into a small patty. Make sure meat covers cheese to prevent leaking.

Grill up the pattys. While grilling combine mustard and honey and brush on pattys before serving. Top with lettuce and a bun and enjoy! No ketchup needed!

What I’m Making v8

January 24, 2010

Sometimes you just need a little comfort food….when I stumbled across this baked mac & cheese recipe at Work It Mom, I hit the comfort food jackpot.  Make this. Make this RIGHT NOW.


1 box elbow macaroni
6T unsalted butter
6T flour
1 1/2 cups milk
1 1/2 cups cream
(*Chris says you can use 3 cups half-n-half instead…which made me feel REALLY STUPID that I’ve always bought both milk and cream for recipes that call for both when I could have just been buying half-n-half)
3/4 tsp salt
ground pepper
3 cups shredded cheddar
3/4 cup seasoned bread crumbs

Preheat your oven to 400 degrees.

Cook and drain the macaroni according to the package directions

Melt the butter in a large pot, large enough to fit all of the macaroni

Add the flour, salt and pepper and whisk until it is well blended.

Gradually pour in the milk and cream. Stirring constantly. CONSTANTLY. As in do not stop stirring. Bring to boil and allow it to boil for 2 minutes.

Reduce heat and stir for another 5 minutes or so. Then slowly add the cheese. SLOWLY. And keep on stirring. You could consider this your upper arm workout for the day.

Once all the cheese has melted in the pot, allow it to simmer for 5 minutes.

Turn off the stove and pour the macaroni into the pot.

Toss well so all the macaroni is coated.

Pour into a well buttered baking dish. (At this point you can set the baking dish aside until it is 30 minutes before dinner time. I love meals like this because I can pop it into the oven when we get home from practice and kids are showering.)

Sprinkle the breadcrumbs on the surface.

Bake for 20 minutes.

If you need me, I’ll be working out on my Wii for the next 10 years working off the butter and cheese.

Not that I’m complaining. It was SO WORTH IT.

What I’m Making v7

November 23, 2009

I had some leftover beer in my fridge from when my dad was last here and I wanted to use it up. I don’t drink beer, so instead I made Beer Cheese bread! This turned out SO well I can’t wait to have leftover beer again to make it.

Recipe from


Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Basic Beer-Cheese Bread


This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
Cooking spray
2 tablespoons melted butter, divided

1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.



What I’m Making V6

August 27, 2009

Since I recently posted the orange chicken recipe I LOVE, I thought I would also share with you my super-easy chicken and broccoli recipe.  I swear it won’t be all chicken all the time around here from now on. LOL

Chicken and Broccoli

3-4 chicken breasts
1 head broccoli
3 tbsp. brown sugar
1/4 cup sesame oil
1/4 cup soy sauce
1 tsp. grated ginger
olive oil

Cut chicken into strips, put olive oil and a little water in a pan. Cook chicken on medium until done. Drain. Whisk together brown sugar, sesame oil, soy sauce & ginger. Add sauce and broccoli to chicken and stir until broccoli is tender.

Serve with rice.

What I’m Making v5

August 23, 2009

Kindra from Meal Planning 101 recently asked me to share my orange chicken recipe and, as this is one of my FAVORITE things to make, I was more than happy to oblige! (Definitely check out her link….she has one of the best food /meal plan blogs out there in my opinion! Real food for real people and budgets and minimal packaged/preservatives. Definitely my kind of cooking!)

Orange Chicken


2 chicken breasts cut into bite sized pieces

3 tablespoons cornstarch

salt & pepper to taste

olive oil


1 1/2 cup water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

cornstarch to thicken if desired

*I like a LOT of extra sauce so this makes quite a bit. You may need to play with the proportions/add more chicken for your own taste.

*I use fresh orange and lemon juice. It really adds to the fresh flavor I think.

– Throw chicken pieces, cornstarch, salt and pepper into a large ziplock bag and shake, shake, shake until coated.

– Heat a few tablespoons of oil in a deep skillet over medium heat and cook chicken until done.

– Remove chicken from skillet and wipe out (or use saucepan if your skillet isn’t deep enough). Add ingredients for sauce except for the cornstarch and bring to a slight boil. Add cornstarch to thicken if you like a thicker sauce (I always do this…it makes it feel more decadent and restaurant-like to me). Add chicken pieces into sauce and heat through, about 5 minutes.

– Serve over rice and garnish with green onion if desired.

What I’m Making v4

August 10, 2009

Tried some new recipes this weekend. I made my famous granola that is always a hit at work, but made it with almonds, coconut and M&Ms this time, which worked out fabulously.

Tonight I tried out a new cashew chicken recipe, which was another success. I’ve totally ruined take-out Chinese food for myself now. My orange chicken, fried rice and now cashew chicken are just SO much better.

I love new recipes, so if you have any favs, please share them!

What I’m Making v3

July 31, 2009

I’m not sure I know what days I’m making what yet, but here is what is on the menu for the Kai household (which is just me, but let me pretend I’m not a lonely spinster ok?!)

Breakfasts: Antique Mommy’s Cobbler and Monkey Bread or what I call Monkey Bread, but the recipe calls it holiday bread and cold brewed coffee that is my new obsession
Lunches and Dinners: Italian Pasta Salad with veggies, Baked Pasta with Chicken Sausage and home made pizza hot pockets that are currently taking over my freezer.

What I’m Making #2

July 29, 2009

Tonight I made Mojito Rubbed Grilled Chicken. Seriously people, make this. It’s easy and VERY tasty. I got the recipe from last month or the month before’s Good Housekeeping Magazine

Mojito Rubbed Grilled Chicken

* 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
* 2 limes
* 1 tablespoon(s) olive oil
* 1/4 cup(s) loosely packed fresh mint leaves, chopped
* Salt and pepper


1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
2. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
3. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice.

4. Stir mint into lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with lime wedges.