Category: Uncategorized

This mouthwatering Monterey chicken is slathered in tangy barbecue sauce, covered in melty cheese, and topped with crisp bacon and sweet tomatoes. The combination of all these flavors creates a satisfying dish your family will want on repeat!

Easy Monterey Chicken Recipe Ingredients

The ingredients needed for this Chili’s copycat recipe are simple and work so well together. Scroll to the bottom of the post for exact measurements.

Boneless Skinless Chicken Breasts: Chicken is my favorite protein for recipes like this. It absorbs the flavor so well and is so tender and juicy when it’s baked!

Honey: This adds the perfect touch of sweetness to balance the savory flavors happening in this dish.

Soy Sauce: I feel like no marinade is complete without soy sauce! it just gives the perfect amount of flavor and saltinesss.

Worcestershire Sauce: Provides a complex depth of flavor you can’t get anywhere else.

Minced Garlic: Garlic is one of those ingredients you can measure with your heart! It adds so much delicious savory flavor.

Salt: Enhances everything in the marinade.

Pepper: Adds a bit of heat and enhances the other flavors in the dish.

Applewood Smoked Bacon: Provides a rich, smokey flavor and a delightful texture to this Monterey chicken.

Barbeque Sauce: Use your favorite barbecue sauce. It adds so much moisture and flavor.

Shredded Monterey Jack Cheese: With the name Monterey in the title you know this cheese is perfect for this recipe! It gives the perfect salty, cheesy goodness on top of the chicken breasts.

Diced Roma Tomatoes: Add a burst of freshness with a tangy flavor and a hint of sweetness

Chopped Green Onions: This gives the dish a pop of color and a punch of onion flavor.

Chili’s Copycat Monterey Chicken

This Monterey chicken dish is so easy to put together. You make the marinade, bake the chicken, then broil the cheese and sauce, and dinner is served! Just make sure to give yourself enough time to let the chicken marinate.

Make Marinade: Mix the honey, soy sauce, Worcestershire sauce, garlic, salt, and pepper in a large sealable bag or bowl.

Marinate Chicken: Add the chicken breasts to the marinade and marinate for at least an hour or overnight.

Bake Chicken: Preheat the oven to 350 degrees Fahrenheit, then place the marinated chicken into a 9×13-inch baking dish. Cover the dish with foil and bake for 30-40 minutes, until the chicken has fully cooked.

Cook Bacon: While the chicken is baking, fry the bacon, roughly chop it, and set it aside.

Top Chicken: Take the chicken out of the oven, then remove the foil, and top each breast with BBQ sauce, shredded Monterey jack cheese, and cooked bacon.

Broil Chicken: Set the broiler to high and broil the chicken until the cheese is melted and bubbly.

Serve: Garnish with the diced tomato and green onion. Serve fresh, and enjoy!

I love a meal plan with easy meals. This one has one of my kids all time favorites, the Taco Ring! These recipes are so delicious, you will love them!

What’s on the Menu?

This week’s menu is full of variety and flavor, making it one you’ll love! Each meal is unique, with comforting dishes and bold flavors that the whole family will enjoy. You can mix things up with easy sides like fresh salads, roasted vegetables, or garlic bread to make your dinners complete. It’s all about keeping things delicious, simple, and fun—plus, there will be plenty of leftovers to save you time later in the week!

Monday: Creamy Chicken Marsala

Tuesday: Taco Ring

Wednesday: Nashville Hot Chicken

Thursday: Orange Beef

Friday: Easy BBQ Chicken Pizza

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Breakfast Chili is comforting, tasty and will fill you up for hours! A combination of sausage, bacon, tomato sauce, beans, and plenty of tasty seasonings come together for a unique morning meal you will love! Top it off with fried eggs and fresh cilantro for major flavor!

What is Breakfast Chili?

There’s almost nothing better than a piping hot bowl of chili when it’s cold outside, so why not make a breakfast version and enjoy it no matter the time of day! This chili recipe is pretty traditional with ground meat, veggies, broth, beans, and bold spices, but to give it a breakfast spin, the recipe uses breakfast sausage for the meat, bacon is added in, and fried eggs are cracked over the top before serving. If you’ve never tried eggs over your chili, now’s the time. It’s incredibly flavorful!

Ingredients You’ll Need

This breakfast chili recipe joins your favorite classic chili ingredients with some of the classic breakfast ingredients. Including sausage, bacon, and eggs for a tasty kick that’s perfect to enjoy during the cooler months. You can find the exact measurements in the recipe card below.

Breakfast Sausage: Adds savory flavor and protein to the chili.

Bacon: I love adding bacon to any chili recipe because it adds deep, rich, savory flavor.

Onion: Sautéed for a touch of sweetness and texture.

Beef Broth: A savory base that gives the chili the perfect consistency.

Tomato Sauce: Adds extra thickness and depth of flavor.

Tomatoes & Green Chiles: Spiced tomatoes for a kick of flavor. I like to use Rotel brand. Be sure to grab ‘mild’, if you’re sensitive to spice.

Beans: Chili beans and kidney beans are a great duo to add extra protein, fiber and creaminess.

Spices: A blend of chili powder, dried oregano, ground cumin, ground coriander, salt, and ground black pepper makes this breakfast chili taste amazing!

Eggs: Cracked over the top of the cooked chili for a fun breakfast twist!

How to Make Breakfast Chili

Chili for breakfast might sound strange, but one bite of this thick, rich, and flavorful meal, and you’ll be hooked! Everyone who tries this absolutely loves it! You guys have to trust me, give it a try, you won’t regret it!

Cook the Sausage and Bacon: Heat a large pot over medium-high heat and add the sausage. Cook for 3-4 minutes, until no pink remains. Stir the sausage and break it into small pieces as it cooks. Remove the sausage and cook the bacon until crisp. Remove the bacon and most of the grease, leaving a couple of tablespoons in the pot.

Sauté the Onion: Reduce the heat to medium and add the onion. Cook for 3-4 minutes while stirring occasionally, until the onions are cooked and translucent. 

Combine and Simmer: Add the sausage, bacon, beef broth, tomato sauce, Rotel, canned beans, chili powder, oregano, cumin, coriander, salt, and pepper. Stir to combine. Bring to a boil over medium-high heat before reducing the heat to medium-low and simmering for about 30 minutes. 

Add Eggs and Serve: Once the flavors have developed and you are ready to serve the chili, crack 4 eggs into the pot and cover for 3-4 minutes. Once the egg whites are cooked through and the yolks are cooked to your preference, serve with your desired toppings and enjoy.

Learn how to temper chocolate for all your chocolate dipping and candy-making needs! Tempering chocolate can be intimidating but my how-to guide will help you every step of the way.

Use tempered chocolate to make decadent treats! It’s perfect for dipping these peanut butter eggs, my easy Oreo balls, or making chocolate-covered pretzels. Your chocolate lovers will thank you!

What Does it Mean to Temper Chocolate?

Tempering chocolate is the precise process of heating and cooling chocolate. Basically, it’s melting the chocolate and then cooling the chocolate so that it hardens to the perfect texture. This texture should be smooth, shiny, and hard enough to “snap” when broken apart. Tempered chocolate will hold its shape at room temperature and is important for dipping and making chocolate candies.

Chocolate can be sensitive to temperature changes causing it to go out of temper. Once out of temper, the chocolate becomes dull, grainy, and soft. You have likely seen chocolate that has gray or white streaks on it. This is called “chocolate bloom” and indicates that the chocolate is out of temper. While the chocolate is perfectly edible, it’s not the same as tempered chocolate.

How to Temper Chocolate

There are three different ways to temper chocolate! Choose which method you would like to use.

Double Boiler: The double boiler method is when a glass or metal bowl is placed on top of a pot of steaming (not boiling or simmering) water to melt the chocolate. Once melted, the heated bowl of chocolate is removed and set in a bowl of cold water or ice to cool the chocolate down to the second temperature. Once cooled to the right temperature, the bowl is then placed back on the double boiler. This warms the chocolate up slightly to reach the final temperature for tempered chocolate.

Seeding: The seeding method is similar to the double boiler method. You will use a double boiler to melt the chopped chocolate. Remove the bowl from the heat and stir in the remaining ⅓ of chopped chocolate. This is called “seeding”. The chocolate is stirred until completely melted and has reached the second temperature. Place the bowl back on the double boiler for just a few moments until the chocolate has reached the final temperature and is in temper. If the chocolate is under the final temperature, continue stirring on the double boiler until it has warmed properly. If the chocolate goes over the final temperature, the tempering process will need to begin again and you will need additional chopped chocolate to seed with. 

Tabling: The tabling method uses a double boiler to melt the chocolate. Pour ⅔ of the melted chocolate onto a clean marble surface. Use a plastic bench scrape to spread the chocolate out into a large rectangle before gathering it back into a pool in the center of the marble. Repeat this 3-4 times before taking the temperature of the pool of chocolate. If it has reached the second temperature, scoop it all up and add it back to the bowl. If it has not reached the second temperature, continue to spread it out and gather it into a pool 1-2 times more before temping again. After you’ve added the cooled chocolate back to the bowl, stir it in with the remaining ⅓ of chocolate and temp it. If it is still warmer than the final temperature, remove ⅔ of it from the marble to spread and cool it 2-3 times before adding it back to the bowl. If it is cooler than the final temperature, place it on the double boiler for only a few seconds while stirring to bring it up the few degrees necessary to reach the final temperature. 

How to Make a Double Boiler

Knowing how to make a double boiler is helpful because it’s an important part of all 3 methods. You can buy a double boiler pot, but this is an easy version using a pot and bowl you most likely already have!

Pour Water Into the Pot: Use about 1 inch of water when using the double boiler method. The bottom of the bowl should not touch the water in the pot! 

Place the Bowl on Top of the Pot: The bowl should be large enough to cover the top of the pot and sit on top of it, but not too large that it doesn’t sit well on top of it.

Add the Chocolate to the Bowl: Turn on the stove on low heat and slowly heat to melt the chocolate. Be patient and stir continuously, scraping down the sides and bottom of the bowl to keep all of the chocolate moving.

How Do I Know If I Tempered My Chocolate Correctly?

Here are some simple ways to know if you tempered your chocolate correctly.

Parchment Paper: Use a spoon to drop a small dollop of chocolate or a smear of it onto a piece of parchment paper and let it set up.

Dip a Spoon or Knife: Dip a spoon or the tip of a knife in the chocolate and set it aside to set up. 

Refrigerator: You can place these in the refrigerator for no longer than 2-3 minutes to help the chocolate set up more quickly.

Smooth, Shiny, and Snaps: Tempered chocolate will set up quickly and will look very shiny and smooth. When you break it apart, it will have a clean snap. The chocolate should not look dull or be soft. 

No Streaks or Spots: If the chocolate has streaks, spots, or takes longer than 5 minutes to set then it is not in temper. You will have to start over!

Million Dollar Ravioli Casserole is a flavorful casserole version of the classic! It’s easy to make with mouthwatering layers of cheesy ravioli, meat sauce, and melted mozzarella cheese on top. This is a comforting, family-friendly dinner that you’ll be craving on repeat!

Ingredients Needed For Baked Ravioli Casserole

This million-dollar ravioli casserole is so easy to put together! You’re going to love the fact that it uses frozen cheese ravioli that bakes up perfectly in the oven. For exact measurements, scroll down to the recipe card at the bottom.

Olive Oil: For browning the meat.

Lean Ground Beef: I like to use lean ground beef for this recipe. It’s less greasy but still has tons of great flavor.

Minced Garlic: Adds a little extra zip and aromatic delight.

Dried Italian Seasoning: Try my homemade Italian seasoning for delicious Italian flavor!

Marinara Sauce: You can use homemade marinara sauce or jarred.

Frozen Cheese Ravioli: This makes this meal easy and super tasty!

Cream Cheese: Provides a rich, creamy texture.

Sour Cream: Makes the sauce creamy and adds a subtle tangy flavor.

Ricotta Cheese: Adds a creamy cheese texture to the dish.

Cheese: Both mozzarella cheese and parmesan cheese are melted on top!

Let’s Make Million Dollar Ravioli Casserole!

Whether you’re serving guests or it’s just a busy weeknight, this meal is always a winner! And if your kids are anything like mine, they’ll be begging for it all the time. Follow my directions below to have dinner on the table in an hour.

Meat Sauce

Brown the Meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink. Be sure to drain any excess oil.

Sauté the Garlic: Add the garlic and cook for 30 seconds until fragrant. Stir in Italian seasoning and salt to taste.

Add Marinara: Turn off the heat and stir in 2 cups of marinara sauce.

Ravioli/Cheese Mixture

Mix Cheeses: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray. Add the cream cheese, sour cream, and ricotta cheese in a large mixing bowl then mix to combine.

Add Ravioli: Add the frozen ravioli, then toss to coat in the cheese mixture.

Assemble Million Dollar Ravioli Casserole

Layer the Ravioli: First, add the ravioli and cheese mixture to the bottom of the prepared pan.

Add the Meat Sauce: Next, pour the meat sauce on top of the ravioli mixture.

Top with Cheese: Then, sprinkle the mozzarella cheese and parmesan cheese evenly on top of the meat mixture.

Bake: Lastly, cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes until the cheese is melted and bubbly!

Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s so delicious and the best part is that no baking is required!

No Bake Peach Pie Ingredients

The ingredients needed to make this no-bake peach pie recipe are simple and minimal. If you’re in a pinch and need to save some time, you can use a store-bought graham cracker crust. However, it won’t have the same rich, buttery crunch. For exact measurements, scroll to the recipe card below.

Graham Cracker Crust

Graham Cracker Crumbs: You’ll need 1 ½ cups graham cracker crumbs, which is about 12 whole graham crackers.

Granulated Sugar: To sweeten the crust.

Salt: Balances the sweet flavor.

Salted Butter: Binds the crust together while adding buttery flavor.

Cream Filling

Cream Cheese: Provides the creamy, tangy base of the filling.

Granulated Sugar: To sweeten the filling.

Vanilla Extract: Adds a hint of sweet, warm vanilla flavor.

Frozen Whipped Topping: Makes the creamy filling light and fluffy.

Peach Topping

Fresh Peaches: The star of this pie! If you love the flavor of sweet, juicy peaches, you will love this pie!

Brown Sugar: Adds sweetness and balances any tart taste from the peaches.

Lemon Juice: Brightens the flavor of the peaches.

Ground Cinnamon: Enhances the warm, delicious peach flavor.

Ground Nutmeg: Adds a warm, cozy flavor to the fresh peaches.

How to Make Fresh Peach Pie

Prepping this peach cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 4 hours before serving. It’s a great make-ahead dessert before a summer party!

Mix the Crust Ingredients: Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.

Press the Crust into the Pie Plate: First, pour the crumb mixture into a 9-inch pie dish. Then, use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set the dish in the refrigerator to chill while you prepare the cream filling.

Mix the Filling: Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.

Add the Whipped Topping: Fold in about ⅓ of the whipped topping to help loosen the cream cheese mixture.

Finish Stirring the Filling: Fold in the remaining whipped topping until completely combined.

Add the Filling to the Crust: Add the cream filling to the chilled pie crust and smooth over the top. Cover the pie and chill in the refrigerator for at least 4 hours.

Make the Peach Mixture: Add the fresh peach slices, brown sugar, lemon juice, and spices to a large bowl.

Top with Peaches and Serve: Toss the peaches until evenly coated and allow them to macerate for at least 20 minutes before topping the chilled pie and serving.

If you are looking for a meal plan that feeds a lot, this week is it! I have a couple of recipes that will have a lot of leftovers which is perfect for the weekend!

What’s for Dinner?

I always love meals that have a good amount of leftovers and this meal plan is perfect for that! If you don’t want to cook on Friday, save the 3 envelope roast for your Sunday meal and serve it with these mashed potatoes and rolls! Click here for more meal plans!

Monday: Homemade Hamburger Helper

Tuesday: Panang Curry

Wednesday: Crack Chicken Casserole

Thursday: Skillet Pork Chops with Vegetables

Friday: 3 Packet Roast

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Ingredients Needed to Make Chicken Tetrazzini Casserole

This casserole only uses a few ready-made ingredients. Plus, with its simple ingredients and easy-to-follow instructions, dinner time will be smooth and stress-free! Scroll to the bottom of the page for exact measurements.

Cooked and Cubed Chicken: The main protein source that gives the dish a hearty, meaty texture and savory flavor.

Spaghetti Pasta: The base of the casserole that perfectly absorbs the creamy sauce.

Olive Oil: Used to sauté vegetables, adding healthy fat.

Diced Mushrooms: Absorb the wonderful savory flavors and gives a nice texture.

Minced Garlic: Gives the dish a warm, comforting savory flavor.

Frozen Peas: Add a pop of color, texture, and sweet flavor.

Flour: Helps thicken the sauce.

Cream of Chicken Soup Cans: Provide moisture and flavor to the casserole.

Hald and Half: Adds a smooth, creamy texture and delicious flavor.

Chicken Broth: Gives the casserole moisture and adds a depth of chicken flavor.

Salt and Pepper: To Taste!

Parmesan Cheese: Provides a sharp, nutty flavor.

Italian Bread Crumbs: Adds flavor and texture for a crunchy topping.

Melted Butter: Allows the topping to become browned and crunchy.

How Do You Make Chicken Tetrazzini?

Making chicken tetrazzini casserole is simple. I love being able prep it in the morning or the night before so that when it’s time to eat, I can pop it in the oven, and dinner is served.

Prep: Preheat the oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot, cook the pasta according to the directions until al dente. Drain, then place in the prepared baking dish.

Sauté and Stir: In a medium-sized saucepan, add olive oil, mushrooms, garlic, and peas. Cook until tender, then whisk in the flour and cook for another minute.

Make the Sauce: Add the cream of chicken soup, heavy whipping cream, and chicken broth to the saucepan. Add salt and pepper to taste. Let simmer until it starts to thicken, then add the chicken and mix to incorporate.

Combine: Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.

Make the Topping: Mix the parmesan cheese, bread crumbs, and butter in a bowl, then spread the mixture on top of the casserole.

Bake: Bake for 30-40 minutes until heated through, and the bread crumbs are brown on top.

It’s peach season which means you have to make this Peach Fluff Salad! It’s a creamy, fruity dessert that hits all the right notes and is packed with fresh peaches!

Simple Steps to Making Peach Fluff

It’s as easy as mixing a few ingredients and chilling them in the fridge. In no time, you’ll have a creamy, fruity dessert ready for any occasion.

Combine Jello and Water: In a large bowl, add the jello powder and boiling water. Whisk for a couple of minutes, until the jello is fully dissolved. Stir in the cold water and refrigerate for 20 minutes.

Add Pudding Powder: Stir the vanilla pudding powder into the jello and refrigerate for another 20 minutes, until set.

Combine: Once the jello/pudding mixture has set, mix in the cream cheese and whipped topping until fully combined.

Chill: Fold in the marshmallows and peaches. Cover and chill for at least an hour before serving.

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!

Ingredients You’ll Need

This pistachio pudding cookie recipe is made with classic baking ingredients. Just be sure to grab a box of instant pistachio pudding mix at the store. Check out the recipe card at the bottom of the post for exact measurements.

Butter: Use salted butter to add richness.

Granulated Sugar: Makes these perfectly sweet!

Brown Sugar: provides sweet caramel-like flavor and moisture.

Pudding Mix: One package of instant pistachio pudding flavors these cookies and makes them deliciously soft. Be sure to disregard any instructions on the box—this is just an add-in to the cookie dough.

Eggs: Binds the ingredients and provides structure to the cookies.

Vanilla Extract: Provides a subtle warm sweetness.

Almond Extract: Enhances the nutty pistachio flavor.

Baking Soda: Helps the cookies rise.

Flour: For light tenderness, use all-purpose flour.

White Chocolate: You can mix in chopped white chocolate or white chocolate chips.

Pistachios: Chopped pistachios for a nutty crunch that further enhances the pistachio flavor.

Green Food Coloring: To make your fun holiday parties more green, you can add a small amount of green food coloring.

How to Make Pistachio Pudding Cookies

These pistachio cookies could not be easier to prepare. They come together in just about 15 minutes, and there is no need to chill the dough!

Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.

Beat in Pudding Mix: Add the pudding mix and beat until combined.

Wet Ingredients: Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.

Add Dry Ingredients: Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.

Fold in Chocolate and Nuts: Stir in the chocolate chips and chopped pistachios by hand.

Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.