Chicken Enchilada Bake (For Two!)


Hey all! No, I’m not dead….just in the midst of end of the school year madness. I’ll try to pop up here occasionally to attempt to keep my sanity. ANYWAYS, I thought I’d share a new recipe I made last night and LOVED! I was craving some Mexican food and decided the easier the better (see above for why). Luckily, I found a great 4 ingredient recipe on Pinterest. I downsized it to make it perfect for two and also added in some veggies to make me feel a tiny bit healthier. I added leftover summer squash that I had from grilling, onion, and a bit of kale but any veggies you like would work. Corn or mushrooms would go really well with the dish too. I took a picture of it pre-cooking. I apologize for my horrific food pictures–my kitchen has horrible lighting.


Chicken Enchilada Bake (For Two)


  • 1 can (14 oz or so) of enchilada sauce
  • 3, 6-inch corn tortillas
  • diced veggies (I used like 1/4 cup onions, 1/2 cup kale, and 1/2 cup summer squash–you can easily omit this
  • 8 oz boneless skinless chicken (sliced into like 4 smaller pieces)
  • 1 1/4 cup cheese (cheddar or whatever kind you like)


  1. Preheat oven to 375 degrees.
  2. In a cooking pot, put in enchilada sauce, veggies, and chicken. Cook on medium-low heat about 20 minutes or until chicken is cooked through.
  3. When chicken is cooked, take out of sauce and shred it using forks. Set aside and keep separate from the sauce with veggies.
  4. In a small baking dish, put a small layer of the sauce with veggies. Then put one tortilla. If your baking dish is larger, might need two tortillas for each layer. Mine worked perfect with one.
  5. Then put 1/3 of pulled chicken on top of tortilla, then 1/3 of sauce mix, then 1/3 cup of cheese.
  6. Repeat the steps for two more layers . For last cheese layer, put rest of cheese on top finally.
  7. Place dish in oven for 20-30 minutes.
  8. Enjoy!

Cheesy Chicken Rice Casserole (For 2!)

First off–SNOW DAY FOR ME! Like a kid, I kept checking from 4am onward to see if we would get a snow day. Schools around us all had late starts but there was nothing about my school…Literally one minute before my alarm went off, it finally posted…CLOSED! Yay!

Okay, now onto the food part. I’ll admit, I totally forgot about taking a picture of this dish because of my hunger and slight wine buzz (the best way to wait for Kevin on his late working nights). So I apologize for that part. However, I still think you should try out this recipe, as it is the perfect winter, comfort food dish. Plus, it’s all mixed in one dish so it helps cut down on dishes and is easy to make on a night when you’d rather sit back and drink wine than spend a lot of time in the kitchen (so…every night).  I adapted the recipe from this Big Oven one–I added some more pieces to give it a bit more flavor. Technically, I’d say the recipe is perfect for 3–we have some leftovers for a nice lunch this snow day for me!

Cheesy Chicken Rice Casserole (For 2)


-1 10.75 oz Cream of Chicken Soup (I used the Healthy Recipe one)
-1 cup chicken broth
-1 cup uncooked Minute rice (white or brown)
-3-4 chopped green onions
-1/2 teaspoon garlic powder
-2 tablespoons sour cream
-1 lb boneless skinless chicken, uncooked and chopped
-1 cup cheddar cheese


1. Preheat oven to 400 degrees
2. Mix everything but the chicken and cheese together in a casserole or baking dish. Season with salt and pepper. I even added a dash of worchestershire sauce.
3. Place chicken on top and cover with lid or aluminum foil.
4. Bake for 35-40 minutes or until chicken is cooked.
5. Uncover dish and sprinkle on cheese. Cook for another 4-5 minutes or so.
6. Enjoy!



A Chicken Chow Mein Recipe & A Look at the Week Ahead


Like usual, I’m still in shock that it’s already Sunday. My weekend was very low key, since I was feeling under the weather and stressed from a busy week at school. Luckily, I’m feeling a lot better today and am trying to be productive. Today’s plans include taking advantage of the nice weather by taking a long walk with the Goose, cleaning the house more, and trying a new recipe for dinner! I also tried a new recipe for lunch today, as Kevin was craving some Chinese food. He loves chicken chow mein, so I decided to attempt making it instead of ordering out. It definitely ended up hitting the spot this afternoon and was cheaper/healthier than the take out version! Here’s the recipe, which I adapted from the recipe included on Sun Bird’s Chow Mein seasoning packet.

Chicken Chow Mein for 2


  • 6 oz or so of boneless, skinless chicken breasts (cut in small pieces)
  • 1 tablespoon oil
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup diced onion
  • one small can of sliced waterchesnuts
  • 1 tsp brown sugar (or regular sugar)
  • 2 tablespoons light or regular soy sauce
  • 1/4 cup + 2 tablespoons water
  • Sun Bird Chow Mein Seasoning Mix (1/2 packet)
  • crispy Chow Mein noodles
  • White rice or noodles (for serving)


  1. Mix the brown sugar, water, soy sauce, and Seasoning mix together in a small bowl and set aside.
  2. In a skillet, put the oil in and cook the chicken. Once it is cooked, add in the celery, carrots, onion, and water chestnuts. Stir fry for about 4-5 minutes until the veggies are softened. If you are using minute rice, I’d cook it during this step.
  3. Then add in the seasoning sauce from step 1 and stir fry for another 2 minutes.
  4. Serve on top of rice or noodles and top with the chow mein noodles. Enjoy!

Tonight, I’m making philly cheesesteak stuffed peppers for dinner. This week I’m repeating some easy favorites (skillet macaroni and cheese plus tortellini bake) plus another new recipe from Pinterest, Buffalo Chicken Sloppy Joes. As always, I’ll let you know how they go! Besides that, I’m just going to try to start working out more starting this week, since I have less than 2 months til Cancun! This upcoming weekend, my mom, Erin, Kevin, and Kevin’s mom are going to look at a few venues so we can finalize a wedding date! Yay!

One Pot Cheesy Apple Sausage Pasta

The picture doesn't do the dish justice!

The picture doesn’t do the dish justice!

I love fall dishes–nothing helps warm you up on a chilly day more than a delicious bowl of creamy pasta or a rich, comfort food dish. Thanks to Pinterest, I was able to find on a blog another awesome one pot recipe called “One Pot Cheesy Smoked Sausage Skillet” that seemed similar to the Hunt’s Italian Sausage dish that is a favorite with my family. I mixed it up a bit–I added some apple in there, as I love the combo of onions, sausage, and apples in dishes. I also added in some additional veggies, in this case I put in some mushrooms. Kevin is a picky eater but I wanted to up the vitamin content. Then, as always, I reduced the serving size to 2-3 people. In the end, it is such an amazing mix of flavors with the onions, the sweetness of the apples, and the savory sausage. It was definitely one of my favorites and one I can see making a lot this fall and winter. The picture doesn’t do it justice.


  • 1 Tbsp olive oil or butter
  • 2-3 chicken sausage or pork sausage links, sliced (I used Trader Joe’s Smoked Apple & Chardonnay one)
  • 1/2 cup diced onion (I also snuck in some sliced mushrooms–you can easily put some other veggies like mushrooms, spinach, or kale to add some veggies to picky eaters)
  • 1/4 cup chopped apple
  • 1 Tbsp minced garlic
  • 1 1/4 cups Chicken Broth
  • 1/2 (14.5 oz) can diced tomatoes (I used Hunt’s No Salt Added)
  • 1/4 cup heavy cream or milk
  • 6 oz dry penne pasta (about 2 1/4 cup dry penne pasta)
  • 1/2 teaspoon salt and pepper, each (can throw in some oregano in there too)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions, for garnish if wanted


  1. Add olive oil or butter to a 4-5 quart saute pan over medium high heat. Add onions (and other veggies), apples, & sausage and cook until lightly browned (about 3-4 minutes). Add garlic and cook for about 1 minute.
  2. Add chicken broth, tomatoes, cream, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
  3. Turn off the heat and stir in 1/2 cup of cheese. Top with sliced scallions and serve.
  4. Makes about 2 servings.

Loaded Mashed Potato Pizza

Leftover Loaded Mashed Potato Pizza!

Leftover Loaded Mashed Potato Pizza!

I’ll admit it: I’m a pizza fiend. Like an addict, I use (aka eat) my drug of choice (pizza) and immediately want more. I do try to mix it up though by trying out different kinds. Today’s recipe: Loaded Mashed Potato Pizza. I took the essential idea/parts from a good recipe for Mashed Potato Pizza by Iowa Girl Eats & mixed it up a bit. The good thing is it is easy and quick for a weeknight dinner and has an awesome flavor to it. When I asked Kevin for a 1 sentence review, this is what I got: “It taste…I don’t know.” Well, you will just have to take my word for it that he ate it up and liked it. As did I! We gobbled it up so fast that the only picture I got of it was the leftovers.


Loaded Mashed Potato Pizza


  • 1 pre-made thin pizza crust or Pillsbury pizza thin crust
  • 1 1/2 cups mashed potatoes (I used the quick Idahoan loaded mashed potato kind but any will work)
  • chopped broccoli, raw or cooked
  • a handful of chopped green onions
  • 1 cup sharp cheddar cheese
  • 4 slices bacon, cooked & crumbled


  • Preheat oven according to pizza crust package directions. Precook the pizza for about 5 minutes.
  • Thinly spread mashed potatoes on top of the pizza crust and top with broccoli, green onions, cheddar cheese and bacon. Cook according to package directions (for the Pillsbury kind, about 8-10 more min).

One Pot Wonder Chicken Lo Mein (For Two!)


Another night, another new recipe to try! This one appealed to me not only for the Chinese food craving but also the fact that it is all made in one pot! How convenient, right? The original recipe is quite large, so I halved it for Kevin and me. It ended up making about 3 servings, so we have a small bowl of leftovers. That worked out super well. Not only that but it was DELICIOUS! Definitely healthier and tastier than a premade Chinese noodle meal from the freezer. Here is the updated recipe I used for two to three people. I cut out some of the liquid so the sauce thickened up better.


  • 1/2lb boneless skinless chicken breast, cut into small chunks
  • 6-7oz fettucini or spaghetti (which I used since I had it), broken in half
  • 4 medium carrots, peeled and cut in thin 3 inch long strips (or I used a bag of stir fry veggies of snap peas, broccoli, and carrots so I didn’t have to peel anything since I’m lazy haha)
  • 1/2 medium red bell pepper, cut in thin 3 inch long strips
  • a good 3-4 green onions, white part sliced and green part cut in 3 inch long strips
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon corn starch
  • 1/2 tablespoon sugar
  • 1/2 teaspoon red pepper flakes (depending on how much heat you want)
  • 2 cups chicken or vegetable broth
  • 2 teaspoons extra virgin olive oil


Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Mexican Stuffed Shells for Two

Hello all! I have another successful recipe for two people to share! Like the last one, this recipe is originally from the site “Reservation for Two,” with just a few slight updates. It’s a good recipe for someone who is craving Mexican flavors but wants to try something a little different! I wish I had a picture to illustrate its deliciousness but I was too hungry and devoured it before a picture was taken! Even Kevin gave it the two thumbs up rating, which is big coming from him (he’s SLIGHTLY picky when it comes to food)! This was the perfect amount of food for the both of us! We served it with some chips and salsa and it was perfection!

Mexican Stuffed Shells
Total Time: about 45 minutes
Cook Time: 30 minutes

What you’ll need
1/2 pound lean ground beef (I used 93% lean)
1/2 packet taco seasoning
2 ounces cream cheese (I used a light whipped one, which had some greek yogurt in it for added protein)
8 jumbo pasta shells
1 1/4 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
2-3 scallions, finely chopped
Other things for garnish (I just used black olives but you could add sour cream or fresh tomatoes if wanted)
1. Pre-heat oven to 350 degrees.
2. In a medium skillet over medium heat brown ground beef until no longer pink, about 10 minutes.
3. Add taco season packet and water; cook according to taco seasoning directions.
4. Stir in cream cheese; cover and simmer until all the cheese is mixed. Mix well. Set aside and let cool.
5. While ground beef is cooking, cook the pasta shells according to the package directions & drain.
6. Pour about 1 cup of the salsa on bottom of a small baking dish.

7. Then scoop the shells out individually and put them in the dish. Stuff each shell with the meat mix & rest of the salsa. Then put the cheese plus scallions on top.
8.  Bake for 30 minutes or until cheese is all bubbly.
9. Serve with your favorite condiments (sour cream, salsa, olives, cilantro).


Next on my recipe list of new things I’m making–crockpot meatball subs!

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