• Taco Pizza

    This taco pizza is quick to make and can be customized to your liking.  It’s so tasty and so easy! The picture above has half with just beans, cheese and tomatoes, and the other half has beans, cheese, taco meat, and tomatoes.  But the possibilities are endless….add jalapenos, avocado, sour cream salsa, etc.  Be creative!


    • 1 package (13.02 oz) refrigerated bread dough
    • 1 lb. meat or veggie meat crumbles
    • 1 packet of taco seasoning
    • 1/2 c. water
    • 1 15 oz. can of refried beans
    • 1 c. shredded cheese
    • 1 1/2 c. chopped tomatoes
    • Other toppings: lettuce, jalapenos, olives, avocado, sour cream, salsa, etc.


    1. Preheat oven to 425*
    2. Spray large cookie sheet with cooking spray. Remove dough from package and unroll in center of cookie sheet. Press dough to form 10×14 rectangle.  With a fork, poke dough about every 2 inches.  Bake 8-10 minutes or until crust browns.
    3. Meanwhile, in a skillet cook meat if using until no longer pink.  Add taco seasoning and water and stir until mixture becomes thick.
    4. Heat refried beans with some water so that they are spreadable.
    5. Spread beans evenly over crust leaving 1/4 inch border around edges.  Add cheese to the beans then top with the meat mixture, tomatoes, and any other toppings of choice.
    6. Cut pieces and serve with salsa, sour cream, guacamole, and enjoy!

    Taco Pizza:

  • Chicken and Biscuits Casserole

    This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.

    Adapted from Taste of Home Casseroles, 2011.


    • 2 tsp. oil
    • 1 medium onion, chopped
    • 1/4 c. flour
    • 1 tsp. dried basil
    • 1 tsp. dried thyme
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 2 1/2 c. skim milk
    • 1 TBSP Worcestershire sauce
    • 1 16oz. package frozen mixed vegetables
    • 2 c. cooked chicken, cubed (can use rotisserie chicken)
    • 2 TBSP Parmesan cheese

    Biscuit Ingredients:

    • 1 c. all purpose flour
    • 1 TBSP sugar
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 1/3 c. skim milk
    • 3 TBSP oil
    • 1 TBSP fresh parsley, minced


    1. In a large skillet, heat oil over medium high heat; then add the onion and cook until tender.  Stir in the flour, basil, thyme, salt and pepper until blended.  Gradually stir in milk and Worcestershire sauce until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
    2. Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
    3. Transfer hot chicken mixture to a greased 2 1/2 quart baking dish.  Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
    4. Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.

    Chicken and Biscuits Casserole:

  • Sweet and Sour Pot Roast

    This pot roast recipe is so good!  I’ve made quite a few pot roast recipes and they all seem to be missing something, but the sweetness from the cranberry sauce adds that missing element.  Everyone enjoyed this dinner, and it will certainly become a favorite at our house.  Definitely company worthy too!

    Recipe from Hot Recipes in Cool Dishes


    • 1 TBSP oil
    • 1 beef roast, 3-5lbs
    • 1/2 c. red wine or beef broth
    • 1 packet of powdered onion soup mix
    • 1 can of whole cranberry sauce
    • 2 tsp. garlic, minced


    1. Preheat oven to 325*
    2. Heat large skillet over medium high heat, and add oil.  Then add the roast and brown well on all sides.
    3. Place roast in a 2.5 quart baking dish.
    4. Add remaining ingredients to the skillet, stirring constantly until the cranberry sauce melts.
    5. Pour sauce over the roast in the baking dish, cover and bake for 2.5 – 3 hours, or until meat is fork tender.

    Sweet and Sour Pot Roast:

  • Lebanese Fatoush Salad

    We love Middle Eastern food.  Our love for Middle Eastern food really developed when we were living in Baton Rouge (who would’ve thunk it!), and then we moved to Houston, and there was a delicious restaurant down the street from our townhouse.

    This salad is so good, and even the kiddos loved it (and the dressing)!

    Salad Ingredients:

    • Butter lettuce
    • 1 red pepper, chopped
    • 2 mini cucumbers, sliced
    • Red onion, thinly sliced (not too much)
    • 3 TBSP mint, chopped
    • 3 TBSP parsley, chopped
    • Pita chips

    Salad Dressing Ingredients:

    • 2 tsp. garlic, minced
    • 2 tsp. olive oil
    • 2 TBSP lemon juice
    • salt & freshly ground black pepper, to taste
    1. Combine salad ingredients in a large bowl.
    2. Combine dressing ingredients in a small bowl.
    3. Add dressing to salad and top with pita chips.

    Labanese Fatoush Salad:

  • Lemon Garlic Chicken and Roasted Potatoes

    This recipe is so delicious, and is very kiddo approved!! When I made this I made baked everything in one dish.  Next time I’ll put the chicken and potatoes in separate dishes (because there was too much in the baking dish).

    Lemon Garlic Roasted Potatoes Ingredients:

    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 2 lbs. small potatoes, quartered
    Lemon Garlic Roasted Potatoes Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Boil the potatoes until just tender and add to mixing dish, toss to coat (shorter baking time) OR add raw potatoes and toss to coat (longer baking time).
    4. Bake uncovered for shorter baking time: 20 minutes OR longer baking time: 45 minutes.
    Lemon Garlic Chicken Ingredients:
    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 4-6 boneless chicken breasts
    Lemon Garlic Chicken Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Add chicken and toss to coat.
    4. Bake uncovered until done 20-40 minutes, depending on thickness of chicken.

    Lemon Garlic Chicken and Roasted Potatoes:

  • Spinach Pie

    If you like spanakopita, you’ll love this spinach pie.  My Grandma Boden used to make a spinach pie (it didn’t have the cheeses in it), and I loved it, and I really love this one too.


    • 1 rolled 9 inch pie crust, room temperature
    • Olive oil
    • 1 onion, diced
    • 2 lbs. frozen spinach, defrosted
    • 4 eggs
    • 1/4 c. small curd cottage cheese
    • 6 oz. feta, crumbled
    • 1/4 tsp. nutmeg
    • 1/2 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper


    1. Preheat oven to 350*.
    2. Spray pie plate with cooking spray and unroll pie crust and place in pie plate.
    3. Heat olive oil in a nonstick skillet over medium high heat; add onions and cook until they turn translucent and begin to caramelize.
    4. Add the spinach, and cook for 5 minutes.  Drain spinach and onions well.
    5. In a mixing bowl, beat the eggs, and then add remaining ingredients and add the spinach and onions.
    6. Pour the mixture into the crust and bake for 90 minutes or until a knife inserted into the center comes out mostly clean.

    Spinach Pie