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Day 14 of Eating at Home… Turkey Burgers w/ Mango Chutney

I had a couple hiccups with this meal. The romaine lettuce I had planned to use got all yucky before I could make these and then I totally forgot to take a picture of the finished product. Oops! LOL

Well, here is what you need.

  • 2 lb ground turkey
  • 8 tbsp mango chutney
  • romaine lettuce or whatever lettuce you choose
  • bun, rolls, or sliced baguette

Mix the mango chutney with the ground turkey and form into patties.

I like to use my indoor grill when I am cooking or hand these over to my husband to cook on the BBQ.

Cook these until they are well done. You don’t want any pink in them. Remember these are turkey not beef. 🙂

Toast your buns and spread some mango chutney on one side. Add some lettuce and if you want you can grill up some red onions to add as well. And there you go. That’s it. A different twist on the burger. I like to eat these with a side salad or like we did that night with some hummus and pita chips. Kids will love this too. 🙂


Day 13 Eating at home…Penne w/ Roasted Asparagus & Balsamic Butter

There is no meat in the recipe. It does have butter and cheese in it so I don’t think it qualifies as Vegan but I am sure you could make some adjustments to fix that.

Here is what you need

  • 1 lb asparagus
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup plus 2 tbsp balsamic vinegar
  • 1/2 tsp brown sugar
  • 1 lb penne pasta
  • 1/4 lb butter
  • 1/3 cup parmesan cheese and some additional for when serving

Pre heat the oven to 400 degrees. Remove the tough parts of the asparagus then cut into one inch pieces.

Toss these in the olive oil and 1/4 tsp each of pepper and salt. Put on a lined baking sheet and cook for 10-15 min or until tender.

While those are roasting put the vinegar in a small sauce pan and simmer until about 3 tbsp remain. You can also start boiling your water for the penne and cook those.

Once the vinegar has reduced stir in the brown sugar and 1/4 tsp of pepper and remove from heat.

The vinegar should be thicker and slightly syrupy.

Cut you butter up into slices.

The in a big bowl add the penne, butter, vinegar, asparagus, parmesan, and 1 3/4 tsp salt.

Toss this until the butter and cheese are melted and everything is well coated.

Serve in a bowl with a little extra parmesan sprinkled on top. 🙂


This is one of my husband’s favorites. I have also added chicken or shrimp to this in the past.


Day 12 of Eating at Home… Bourbon Chicken

I have been sick so I am way behind on my posts. You will be happy to know that I did not give in and eat out. I dragged my self out of bed to cook dinner. I am going to try to get a few up right now so I am just going to run through these.

Day 12 was Bourbon Chicken. I have been making this for years I think I found the original recipe in an All You magazine. Here is what I do.

You will need.

  • 2 lbs of chicken
  • 3 tbsp of you preferred cooking oil (mine is olive)
  • 6 cloves of garlic (or if you use the already minced kind about 3-4 tsp)
  • 3/4 tsp ground ginger
  • 2 tsp red pepper flakes (you can use more or less depending on how much heat you want)
  • 3/4 cup apple juice
  • 3/4 cup brown sugar
  • 6 tbsp ketchup
  • 3 tbsp apple cider vinegar
  • 1 1/2 cup chicken broth
  • 1 cup soy sauce
  • rice

If you make your rice in a rice cooker you want to get that going first. Don’t forget to add some olive oil on top and sprinkle some pepper and garlic salt on top as well.

Once that is going cut you chicken into bite size pieces.

You want to brown the chicken till there is no more pink visible.

Remove the chicken from the pot and set aside.

Add remaining ingredients to the pot.

Cook this until it is boiling and everything is combined and then add the chicken back to the pot.

let this simmer for about 15-20 min. The ingredients for the sauce are tripled so it takes a while to thicken up. After 20 min if it does not thicken then you want to do the cornstarch trick and stir till it thickens.

Once the sauce has thickened you are done and you can serve it over rice.


This recipe is very tasty and pretty east to whip up. It is spicy though so make sure you keep that in mind when feeding it to kids. You can control though by dialing down the red pepper flakes. It’s also another good one for left overs. You could even put in lettuce and have lettuce wraps with it for lunch the next day.

Enjoy! 🙂

Day 11 or Eating at Home… Easiest Crock Pot Pulled Pork Sandwiches EVER!

This is a recipe I heard about a year or so ago. I was really skeptical but had to try it. If it was good then AWESOME if not I would have just ordered pizza. Luckily it was great! I did try it a couple of different ways and found the way I like best. This is also fantastic for potlucks or if you are having a summer get together. Best thing is that it only has a few ingredients! Let’s get started!

Here is what you need

  • 2 liter of root beer (or enough to completely cover your roast)
  • your favorite BBQ sauce
  • pork roast
  • buns

Normally I use pork tenderloin for this. I personally like it better but Crest had a great sale going on for Pork Shoulder Roast. You can use shoulder, butt, or tenderloin.

Put the roast in the crock pot.

Pour your root beer right on top. It will foam up but that goes away quickly.

Make sure you put enough to completely cover the roast. The original recipe I found only called for 1-2 cups of root beer but, when I made it like that the part of the meat that wasn’t in the root beer turned out dry and didn’t taste as good as the meat that was in the root beer.

Here you can see how much root beer I used. This was a full bottle when I started.

Cover and cook on LOW for 8-10 hours. This does have an odd smell while it is cooking. Nothing bad, just different. Here is what it looks like when you are done.

Take the roast out of the pot, discard the root beer, and shred up the roast.

Now if you aren’t serving this immediately you can put the meat back in the pot (make sure you have dumped out the root beer) and add your favorite sauce. Just make sure you add plenty and put the crock pot on warm. I usually serve it right away so in a bowl I will just add enough BBQ sauce to coat the meat. You can also split the meat up and coat them with different sauces if you are having a get together.

If we were having people over or if I had more time I would make some coleslaw and cornbread muffins to go with this. But of course we didn’t eat till after the baseball game and it was around 8:30 when we got home. So, we just went with some chips on the side.

So there you have it! Easy right?? It’s very yummy too. I’ve always wanted to try making my own BBQ sauce so if you guys have any suggestions on recipes please link them in the comment.

Thanks so much for reading! I hope you guys enjoy this!

Day 10 of Eating at Home- Cilantro Lime Crock Pot Chicken Tacos

We are officially 1/3 of the way through out 30 days of eating at home and I am not missing eating out at all! Dinners have been delicious and I have been throwing in some tasty lunches for my self as well. I am also enjoying getting comments from people trying the recipes and loving them. Granted most of these recipes are not my own but they are my twist on them. These recipes come from all over. Books, blogs, passed from a friend…. I have been compiling recipes and putting them in what I like to call “Mom’s Cookbook.” It really is just a 3 ring binder with printed recipes so they are easy to access when I am cooking. A lot of them I know by heart now but I like to have them as reference. I cook like my mom did. I tend to change things according to what me and my family like, not measure unless necessary, and taste test and add as I go. I am trying to tell you exactly what I do so you can recreate these recipes and of course change them to suit you and your family. Thank you so much to everyone that is reading! I love reading your comment, seeing a new “like” or “follow” on my blog, and LOVE hearing how you liked a recipe I posted. As always I am looking for more things to try so PLEASE PLEASE PLEASE send me your recipes or links to recipes so I can try them and share them with the rest of you! Now on with the recipe!!

This is pretty easy too and can be served on rice, in enchiladas, or my fave way in TACOS!

Here is what you need

  • 3-4 chicken breasts
  • 1-2 jalapeños
  • 1/4 chopped cilantro
  • 1-2 limes
  • 24 oz jar of salsa
  • 1 packet of taco seasoning or 2 tbsp if you buy in bulk or make your self


Chop up your cilantro. I know it says 1/4 cup but cilantro has a really stung flavor and I only put in about half of that. If you love cilantro then add the full 1/4 cup.

Depending on how spicy you like it chop up 1-2 jalapeños. I did one but sometimes I do 2. Just depends on the mood.

Put the cilantro, jalapeños, salsa, taco seasoning, and juice of 1-2 limes (I did 1 1/2) in a bowl.

Mix it all up and then put enough to coat the bottom in the crock pot.

Put your chicken in.

Then cover with the mixture.

Cover and cook this on LOW for 6 hours.

When it is done take the chicken out and shred it with two forks. Put the chicken in a separate bowl of container.

Now you want to spoon the sauce over the chicken and stir. Keep adding sauce till the chicken is completely coated with sauce but not too runny.

You are now ready to eat. Just put the bowl of chicken on the table with all the taco fixings and let the family go to town making their tacos. I like to put minimal fixings on mine because I just love the flavor of this chicken. A little sour cream, some cheese, and a squeeze of lime is all it need. YUMMO!

We didn’t eat till after the game last night and ALL the boys were famished. I was surprised to barely have any chicken left over. This usually has enough left overs for a whole other meal. Maybe next time I will do 4 chicken breast instead of 3. Let me know if you try this and how you liked it.

Thanks for reading!


Day 10 of Eating at Home- Lunch Recipe- Veggie Lover’s Sandwich

Here is another Healthy alternative for lunch. It does have cream cheese in it which I know is not good for you but it’s so much better than a burger and fries from a fast food restaurant.

Here is what you need.

  • Dark Rye bread
  • avocado
  • tomato
  • cucumber
  • cream cheese
  • leaf of lettuce
  • minced garlic
  • olive oil
  • balsamic vinegar
  • salt and pepper (optional)

First toast your bread. This is optional of course. Spread some cream cheese on both slices then cover one piece with cucumber slices.

Top with some tomatoes.

Right on top of this drizzle some olive oil and balsamic vinegar then spread some of the minced garlic on top. You can use as much or as little as you want. I go heavy on the garlic and vinegar.

You’ll need to slice up some avocado.

Here are some help hints when working with avocado.

slice around the middle then give it a twist to open. Use a your knife and strike the seed. With it imbedded in the seed you should be able to pull the seed out easily. Works best with a large knife. The you can use a spoon to circle around the edges. Just insert like this.

And run the spoon all the way around and underneath till it comes out like this.

Now you can slice it up and cover the other piece of bread with the slices and put a leaf of lettuce on top of the tomatoes.

I sprinkled with pepper and closed it up and then had a delicious looks sandwich.

Now you can either save your left over veggies for next time or do what I did and make a little salad with what you have left. I had about a 1/2 of a tomato and avocado and 1/3 of a cucumber. I chopped all that up and added it to a bowl. Then drizzled olive oil and balsamic vinegar. Sprinkled with some pepper and kosher salt. And added about a teaspoon of minced garlic.

Give that a little stir and now you have a delicious and filling lunch that doesn’t leave you packing on the pounds.


Day 9 of Eating at Home- Crock Pot Ranch Pork Chops

This dinner is really easy and only has a few ingredients so it is definitely budget friendly. I wish I would have had more time to enjoy it because it was pretty good. But we only had 30 min to eat AND get to the baseball field for my son’s game. Also, because we were so rushed I completely forgot to take pics of it completed but I do have pics of the prep. I hope you don’t mind. If you have been reading my blog you know I have to double just about everything to feed my growing boys. (we are in big trouble when they are teenagers!) So as usual for a smaller or less hungry group of people you can cut this in half. I am glad we had the extra because both big boys had an extra pork chop when we got home from the game. 🙂

Here is what you need.

  • 4-6 pork chops
  • 2 cans cream of chicken
  • 2 packets of Ranch dressing mix
  • a little bit of garlic powder…. maybe a teaspoon?? I don’t really know
  • 1-1 1/2 cups of water.


In a bowl mix your cream of chicken, ranch mix, and water. Add some garlic powder on top if you want. I added about 1 1/2 cups of water. You can do more or less depending on how long you are cooking it. This recipe calls for about 4-6 hours on LOW. If you go with 4 you could even omit the water all together. That’s all up to you.

Now pour about 1/4 of the mixture in the crock pot or just enough to coat the bottom.

I used 6 pork cops so I did it in layers. I added 4 chops.

Coated with some of the mixture.

Then added the other 2 chops and poured the rest of the mixture on top.

Now just cover and cook on LOW for 6 hours. About 30 min before it’s ready make some rice or whatever your family prefers and then serve over rice. The chops come out super tender and you can cut them with a fork. Everyone in my family is different. Some like to eat the chop separate with sauce on the rice and some like the chop and sauce right on top. Personally I like to shred my pork chop and mix it with the rice and sauce. Oh and don’t forget the sprinkle of pepper on top!!

Thanks for reading!