Spinach and Avocado Pasta – Again

Good afternoon, everyone! It has been a long time since I’ve blogged about my attempts at making food, so I thought I would share last night’s dinner with you.

I, once again, made the pasta with Avocado sauce, as I did in this blog post. This time, however, I used not spaghetti, but a spinach fettuccine.


I also cooked up some chicken breasts as the main protein. Since we discovered the meat shop near our new house, I’ve been buying pre-marinated chicken breasts. They’re so easy to cook! I just follow the directions on the meat shop’s sticker (put them in the oven at 350 degrees for 30 minutes). Which I did. I used two different flavours, the one on the left was Honey Garlic and the one on the right was Mediterranean.


While my meal was cooking, I emptied three avocados into a bowl, mashed them with a fork, and added salt, pepper, and lemon juice to taste. I also chopped up two tomatoes.


Once the chicken and pasta were cooked, I added some of the pasta water to my avocado mixture. Now, while this is part of the recipe I followed, I wouldn’t recommend doing this with the spinach fettuccine water. It wasn’t great. What I would do, instead, is boil hot water in a kettle or add water and put the mixture in a pot on the stove. I haven’t tried this yet, so it would be trial by error.


I then stirred it and mixed it with the strained pasta.IMG_5562

We then sliced the chicken, so each of us could try both flavours of chicken (though I only chose the Honey Garlic). We plated, adding chunks of tomato over our pasta.


Overall, it was delicious. It went over well with my boys, but my two year old daughter… not so much. She scrunched her nose at the pasta, said “boogers”, and dumped her portion onto her twin brother’s plate.

Thank you all for reading! Happy Wednesday!


The Bland Enchiladas

Hello and good morning, everyone! This morning I will share with you my experience with last night’s enchilada dinner. There I was, surfing Pinterest, when I spotted someone’s post about enchiladas. I thought “Hey! I can do that!” and I went searching for more ideas. Each recipe generally had the same ingredients:


Some recipes lacked certain elements while others had them. As closely as I could, I followed this recipe:

– 1 roasted chicken, carved (recipe called for 3-5 boneless/skinless chicken breasts (boiled & chopped))
– 1 rice package (I used Uncle Ben’s cheddar while the recipe called for 1 pkg of Knorr Spanish Rice Sides) (prepared)
– 1/3 brick of cream cheese (recipe called for 4 oz cream cheese (1/2 of 8 oz pkg) – but I didn’t know how to measure out the oz, so I guestimated)
– 2 tablespoons sour cream
– A bunch of shredded cheese – I used Monterey Jack mixed with aged Cheddar (the recipe called for oz again and as I had no idea what to do about this, I just shredded a bunch and put it in a bowl.)
– 2 tablespoons lime juice
– 1/4 teaspoon cumin
– Salt to taste
– 1 package flour tortillas
– 1/3 cup heavy whipping cream
– 1 jar salsa (recipe called for 1 10 oz can enchilada sauce, but as that was absolutely nowhere in my grocery store, I had to settle for strained salsa)
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Once I had gotten all of the ingredients ready, the rest was pretty simple. Here were the steps I took:
1. Prepare the rice (I just followed the directions on the outside of the package.)
2. Combine chicken, rice, shredded cheese (half of the amount you’ve shredded), sour cream, cream cheese, cumin, lime juice, & salt, in large bowl.
Mix, mix, mix!
3. Put the mixture in tortillas, roll, and put in a deep baking pan.
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In retrospect, I should have either made more of my mixture, or used it sparingly in the other wraps, because I had enough room at the end of the pan to put another one, but I had none of the mixture left.
4. Pour strained salsa (enchilada sauce) and whipping cream over the tortillas.
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5. Sprinkle the rest of the shredded cheese over top.
6. The recipe I followed said to “loosely cover”, but as I didn’t know what with, I used aluminum foil.
7. Bake at 350 for 35 minutes. Remove the foil and keep in if you want your cheese to keep cooking. I did, so I put it in for another 10 minutes.
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Serve and enjoy! I found mine to be bland (despite the salsa), so I would recommend that you taste your mixture and add more flavour if you feel it needs it. Despite it being a very bland meal, I think it went over well. We’ll try it again, for sure. Hopefully my second attempt will be successful!
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Thank you for reading!

Pulled Chicken Sandwiches

Good morning, everyone! Today I get to tell you about the cover image for my blog. I found the recipe (yes) on Pinterest and have modified it to my personal taste.

The recipe:

– 2 containers of BBQ sauce (I use Kraft’s Hickory and Chicken and Rib – I find that the mixture of flavours works very well. I have pictured them below)
– 2 to 3 boneless, skinless chicken breasts ( I used 2 in the pictures today)
– 1/2 or 1 chopped white onion (to taste – I can’t stand onions, so I only use 1/2 and I sift it out later)

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This is an extremely simple recipe, which I think is why I am actually good at it. I also highly recommend it, because, well… yum.

These are the (simple) directions:

1. Dump the entire contents of one BBQ sauce bottle into the bottom of the slow cooker.


2. Chop the onion. I keep it in larger chunks because I do not like onion and I sift the pieces out after. But if you like onions, then I recommend chopping them into smaller pieces so that they can be mixed into the pulled chicken.


3. Put the chopped onion on top of BBQ sauce in slow cooker.


4. Place 2-3 chicken breasts on top of BBQ sauce and onions.


5. Dump contents of other BBQ sauce container on top.


6. Turn on slow cooker on high at 340 degrees F for 6 hours. I usually prepare my dinner at noon and we eat around 6:30pm, but if you want it to cook through the day, then lower the temp to probably 330 or 320.


I sometimes poke the chicken with a wooden spoon after a few hours just to make sure that they’re all coated and they’re cooking. I might flip them over, as well. It’s perfectly fine to just leave them alone though. The picture below was taken about half way through the cooking process – after I’d poked the chicken.


7. After the 6 hours, take the chicken out. You will know the chicken is done when it falls apart while you’re trying to remove it from the crock pot.

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8. Pull the chicken. You can do this with your tongs, with two forks, sporks, or with your hands (careful, it’s hot!). It’s entirely your choice. I will either use one spork and one fork or I will take it apart with my tongs.

9. Once all the larger chunks are pulled and it’s just stringy meat, scoop out BBQ sauce from the slow cooker (and the onion bits, if that’s what you like) and put it in with the chicken. *Note: More than one scoop will be required. I usually put 4 or 5 scoops of sauce in.

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10. Once it’s mixed with the sauce and the consistency you like, place it on buns (we’ve used regular hamburger buns or kaiser buns, it’s your choice).

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11. Serve! Yum! My husband and kids love these. We have them at least once per week.

Enjoy and thank you for reading!

The Buffalo Chicken Wrap

There are only two meals that I’m actually good at making: 1. Pulled Chicken Sandwiches (will post recipe the next time I make it) and 2. Buffalo Chicken Wraps. They’re amazing. And they happened by accident.

We do our grocery shopping on Fridays, so by the time Thursday rolls around, we’re usually pretty low on groceries. One evening I began to prepare things for burritos but realized belatedly that we hadn’t any beef, ground turkey, or lettuce. So I pulled some breaded chicken strips from our freezer and became creative.

The ingredients for my Buffalo Chicken Wraps:


– Breaded chicken strips – two strips used per wrap
– Cheese – shredded (we use marble cheddar)
– Carrots – peeled and shredded
– Tomatoes  – chopped into small pieces
– Spinnach – we use baby spinach leaves
– Tortillas – we have used all varieties of wraps, so I don’t think the brand or flavour matters
– Frank’s Red Hot Sauce – we’ve used the “thick” variety and regular and both worked nicely
– Ranch dressing

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The steps I use for making the wraps:

1. Cook the chicken (as directed on the back of the package) then slice into three strips (as picture shows). Allow me to explain… I do this because I’ve found that when biting into a wrap, I get one bite full of meat and the next full of extras. By slicing the chicken, I’ve found that the extras squeeze between the chicken, allowing for each bite to have both meat and extras.


2. Warm the tortillas in the microwave (about 18 seconds) so that they are easier to fold/wrap at the end

3. Sprinkle cheese (I’ll let you choose the amount – it’s to taste, really) from one end of the tortilla to the other, directly through the centre. I leave a little bit of space at the bottom to make folding the wrap easier at the end.

4. Place sliced chicken (of two strips) over the cheese. With luck, the warmth of the chicken and tortilla will soften the cheese.


5. Sprinkle shredded carrots and tomatoes over the chicken.

6. Add sauce. I like my hot sauce, so I usually put a healthy amount of Frank’s Red Hot Sauce on mine. Then I add a strip of ranch dressing.


7. I select some leaves of spinach and place them along the top.


8. Once the ingredients of my wrap have been added, I fold up the bottom (so the sauces don’t drip and the food doesn’t fall out) then I wrap it.


This recipe, I would highly recommend you try. It’s one of our weekly go-to meals.

Happy cooking, everyone! Thank you for reading!