Honey Glazed Chicken

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I love take out.

And totally have a love/hate relationship with Panda Express.

So last night I wanted to get my asian fix at home, so I figured why not make some chicken and drown it in sweet yet tangy yet slightly spicy honey sauce?

That sounds tasty, right?

And boy was it good!

Chris was all over it and asking for seconds.

And when he found out that there weren’t any he asked if I’m gonna finish my plate lol.

Seriously finger licking delish!

It does take a little more work than most of my recipes, but it’s pretty quick. You should have it on the table in about 35 mins :)

And once again, I cheated on my diet… With my nemesis…McDonalds….

Ahh what can I say, I was starving at work and that’s the easiest and quickest thing to get…

but tomorrow I will try really hard to keep up with my diet and I’ll even bring lunch to work so I’m not tempted again :)

Well see how it goes..

Honey Glazed Chicken

Serves: 2


  • 2 large chicken breasts, cut into bite size pieces
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/2 cup – 1 tbsp water
  • 3 tbsp cornstarch
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • generous dash of salt and pepper
  • oil for frying
  • 1/2 cup honey
  • 1/4 cup reduced sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil (or olive oil)
  • 1 tbsp hoisin sauce
  • 1 tsp white vinegar
  • 1 clove garlic, finely minced
  • 1/4 tsp chopped ginger
  • chopped green onions and toasted sesame seeds for garnish

Directions: In a bowl combine the flour, baking powder, egg, cornstarch, garlic powder, cayenne, salt, pepper and water and whisk until it resembles a pancake batter.

In a large saucepan, over medium high heat, heat up about 4 tbsp of oil. You want the pan to get hot, but not the point of smoking.

Dredge the chicken pieces into the batter, shake off excess batter and fry in the hot pan. Cook for about 4-5 mins per side or until they are golden brown.

In a saucepan combine the honey, soy, cornstarch, oil, hoisin, vinegar, garlic and ginger. Cook over medium high heat (stirring occasionally) for about 10 mins or until the sauce thickens and turns into a glaze.

In a bowl, combine the chicken and honey sauce. Garnish with toasted sesame seeds and green onions. Serve :)

Awesome Ham and Potato Soup to Welcome Fall

Alright so I might be a bit early,

but I love fall!!!

As much as I love summer, I am absolutely sick of it and ready for the colder weather, comfy clothes, rainy days and soup :)

And I don’t have to worry about fitting in a bikini so that’s definitely a plus!

And I am finally allowed to eat soup. Without feeling like a complete weirdo! I mean cmon soup in the middle of summer? When It’s 110F outside?

Yes, I love me some good soup.

It’s comforting, easy-peasy to make, only 1 pot needed! and super tasty :)

And this soup definitely does not disappoint!

It’s light yet creamy, packed with ham, potatoes, a little cheese and some veggies!

The perfect soup for fall (or summer)!

Ham and Potato Soup

Serves 6


  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup celery, diced
  • 1 1/2 cup ham, cubed
  • 4 cups diced potatoes
  • 3 1/2 cups chicken broth, reduced sodium
  • 1 chicken bouillon cube, crushed
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk (I used skim)
  • 1/2 cup frozen peas
  • 1/2 cup cheddar cheese, shredded
  • salt and pepper


In a dutch oven over medium high heat, heat the oil. When hot (but not smoking) add the onions. Cook for 3 mins. Add the garlic and celery and cook for another 2 mins. Add the ham, potatoes, broth and crushed bouillon cube. Bring to a boil, then cover and reduce heat to low. Simmer for 15mins.

In a saucepan, melt the butter. Add the flour and stir to combine. Cook for 1 min. Slowly add the milk, whisking constantly, breaking up any lumps.

Add the milk mixture to the potato soup and stir to combine. Cook for 20mins.

Add the peas and cook for 5 mins.

Turn the heat off and add the cheese. Stir to combine. Add salt and pepper to taste.

Serve with toasted bread and extra cheese sprinkled on top.

Chicken Bacon Ranch Pizza


This is the Bomb!!!

So a few days ago, I was going through a stack of old magazines and newspapers that have been pilling up on my dresser for a while now and since we are moving soon, it was time to throw away and organize some things. Well as I was going through the junk, an ad popped at me.

A pizza ad to be exact.

And since Mr. Picky was right next to me, he noticed. And he said that he was craving pizza. Badly.

So of course I had to make some.

He rarely has any requests when it comes to food so when he does I try to accommodate him as much as possible.

All he wanted on his pizza was chicken, bacon and ranch.

I made it happen and it turned out fricken fa-bu-lous :)

I love making homemade pizza! I just really don’t see the point in spending $15-$20 on something that is really cheap to make! I also love that I know exactly what goes in it and can customize it however I want:)

If you can, make your own dough, the recipe I use is very easy to make and super quick so you definitely need to give it try.

But if you are short on time go ahead and cheat, its ok :)  You can get pizza dough from your local grocery store or ask your favorite pizza place and they might sell you some!

Chicken Bacon Ranch Pizza

Makes 1 pizza


  • Pizza Dough
  • 8 oz tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 tsp red pepper flakes
  • 2 medium small chicken breasts, shredded
  • 4 slices of bacon, cooked, drained and crumbled
  • about 2 cups of shredded italian blend cheese
  • ranch to drizzle (I used bacon ranch)

Directions: Preheat oven to 375F.

Roll out the pizza dough and transfer to a pizza pan. Using your fingers, create a crust.

In a bowl combine the tomato sauce, basil, garlic, sugar, salt and red pepper flakes.

Cover the crust with the tomato sauce. Top with shredded chicken, bacon and cheese.

Bake for 23-25mins.

Let cool for 5 mins then drizzle ranch all over!

Devour :)


- To shred chicken breasts: In a pot, bring about 2 cups of water to a boil. Add the chicken breasts, return to a boil. Turn the heat to low and simmer for 30mins or until the chicken is easily pierced with a fork. Let it cool and shred with your fingers or 2 forks.

Lighter Chicken Parmesan

Alright so today I will be sharing a really easy recipe that requires minimum work and a few pantry-staple ingredients :)

Easy. Breezy. Beautiful. Chicken Parm!

Absolutely love it :)

The chicken is juicy and covered in yummy marinara and lots of gooey cheese, served with some linguine in marinara and some crusty garlic bread - you have a perfectly ahhmazing meal that was really easy to make :)

And since the chicken is baked rather than fried, it makes it healthier. So go ahead and pile on the cheese :)

Lighter Chicken Parmesan

Serves 2


  • 2 boneless chicken breasts, pounded to 1/4 to 1/2 in thickness
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup shredded parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • salt and pepper
  • 3/4 cup marinara sauce
  • 4 slices of mozzarella
  • extra shredded parmesan for topping


Preheat oven to 400F.

Whisk the egg in a bowl. Mix the flour, panko, parmesan, garlic. basil in a shallow dish. Salt and pepper both sides of your chicken breasts, then dip the chicken first in the egg then in the flour mixture. Place on a foil lined baking sheet. Bake for 16mins flipping once halfway through.

In a 8×8 baking dish, pour 1/4 cup of the sauce. Top with the cooked chicken breast, then with the remaining marinara. Top with a few slices of mozzarella and a generous amount of shredded parmesan.

Bake for another 5-8 mins or until the cheese is melted and the chicken is cooked through. Sprinkle with some chopped fresh basil.

Serve with pasta and garlic bread. Enjoy :)

Mozzarella Stuffed Meatballs in Quick Marinara Sauce

Holly Meatballs!

This is fricking awesome :)

The meat-a-balls are very flavorful and moist and stuffed with cheese!

Served with marinara and some crusty (cheesy) bread and some more cheese sprinkled on top and we are talking about a meal I can eat all day/every day and won’t get sick of.

And it’s actually very easy to make, but definitely impressive enough for company :)

So I think I will start doing yoga or Pilates since the gym thing hasn’t been motivating me lately.

So tomorrow I’ll get a yoga mat and some dvds and give that a go… and if I like it I might even take a class or two.

Maybe that will get me to workout more and release some stress :)

And it will definitely make me feel better when I’m eating something really tasty and not soo healthy :)

I love it when I can say “Hey I worked out today so I definitely deserve this entire pint of Ben n Jerrys!”

If you guys have any recommendations on yoga/pilates dvds lemme know :)

Mozzarella Stuffed Meatballs in Quick Marinara Sauce

Serve 3


  • about 2 tbsp olive oil
  • 1 lbs ground chuck
  • 1 egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup shredded parmesan
  • 1/4 tsp dried basil
  • salt and pepper
  • 4 oz block mozzarella cut into  1 in cubes
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp Worcheshire sauce
  • 1 tsp italian seasoning
  • salt and pepper
  • 4 basil leaves, chopped
  • serve over cooked spaghetti

Directions: In a bowl combine ground meat, egg, breadcrumbs, parmesan, dried basil, salt and some pepper. Mix with your hands until the mixture comes together but don’t overmix. Take about 1/4 cup of the meat mixture, flatten it in your palm put 1 cube of mozzarella in the middle and shape it into a meatball. Repeat with the rest of the meat mixture.

In a dutch oven over medium heat, heat up the olive oil until nice and hot. Drop in the meatballs and brown on all sides, don’t worry if they are not cooked all the way through. Transfer the browned meatballs to a plate. Add the onions and garlic to the dutch oven, scrape the browned bits from the bottom of the pan and cook for 5 mins or until the onions are translucent, stirring occasionally. Add in the crushed tomatoes, tomato paste and all the seasoning (just not the fresh basil), bring to a boil, then turn the heat down to low and simmer for 30mins. Add the meatballs and simmer for another 30mins. Add the fresh basil. Serve with cooked pasta, more fresh basil and more mozzarella :)



This meal is wonderful! The shells are slightly crunchy, the chorizo tomato sauce is pretty spicy but nicely balanced with the three cheese filling and the melted cheese on top just makes everything come together beautifully :) I couldn’t get enough of it and it’s one of my favorite meals of all time!

So eating better is definitely not happening! And my boring job doesn’t help! During my 6hr shift all I can think about is food..and no I’m not exaggerating…

I get the craziest ideas sometimes and since I am ridiculously disorganized and never write anything down I often forget most of them.

But this! The second it crossed my mind I knew I had to make it right away. I absolutely love chorizo, cheese and pasta so it seemed only natural to combine everything together :)

And well it turned out pretty magical!

You gotta make this! Like seriously!!!!!

And after having french toast this morning, this for dinner and a few tbsp of Biscoff spread for dessert well I should really go to the gym.

And on my way home, I should stop my the store and get a box of Oreos coz…well..I’m all out…and I need some more! Desperately!

Anyways, here’s the recipe :)

Three Cheese Stuffed Shells with Chorizo Tomato Sauce

Serves: 3-4


  • 15 jumbo shells, cooked according to package directions, drained and allowed to cool
  • 9 oz chorizo (mexican, not cured!)
  • 2 garlic cloves, minced
  • 1 15oz can tomato sauce
  • 1/2 tsp dried basil
  • 1/4 tsp italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 tsp sugar
  • 1/4 tsp Worcestershire sauce
  • 1 cup ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • 1 egg
  • 1/2 to 1 cup more shredded mozzarella
  • salt and pepper


Preheat oven to 350F.

In a saucepan lightly sprayed with cooking spray over medium high heat, cook garlic for 1 minute. Add the chorizo and break it down as it cooks. Once cooked through, drain most of the fat. Add the tomato sauce, basil, italian seasoning, garlic powder, Worcestershire sauce, sugar, a touch of salt and pepper. Bring to a boil then turn the heat to low and simmer for 15mins.

In a bowl combine the ricotta, 1/2 cup mozzarella, parmesan, egg, salt and plenty of pepper. Set aside.

Cover the bottom of a 9×13 baking dish with about 1/2 cup of the tomato sauce. Fill each shell with some of the cheese mixture and put in the baking dish seam side down. Repeat with the rest of the shells. Top with the remaining sauce and sprinkle more mozzarella on top. Bake for 30 mins or until it’s bubbly and the cheese is melted.

Chicken with Mushroom Cream Sauce

You can’t go wrong with this meal. We are talking about juicy caramelized chicken, mushrooms cooked in delicious butter, sinful heavy cream and parmesan cheese! Absolutely heavenly! And you will have it on the table in 20 mins :)

This is obviously not the healthiest meal but every now and then you need to indulge.

Well to be honest I’ve been indulging more often than I should lately. Like seriously.

Everything I’ve been eating has been sinfully delicious and I just don’t know how I haven’t gained 10lbs yet.

Or maybe I have, I’ve been just too terrified to step on the scale and find out.

And as far as working out goes, well…it hasn’t been going at all. I’ve been avoiding the gym like the plague. I haven’t stepped foot in it for 2 weeks now and have exhausted every excuse imaginable not to go. But I really should…

And I keep wondering why my skinny jeans are a little tight… well after eggs, bacon, toast, hash browns and cinnastack french toast at Ihop, a few(dozen) oreos for snacks, this filling and “oh-so-healthy” dinner and the other crap I’ve been consuming for the last week or so…the only reason I can think of is that they must have shrunk! Wishful thinking.

So starting tomorrow, I will try to do better! Try being the keyword here…

But for now, I will just have another oreo….

Chicken with Mushroom Cream Sauce

Serves 2


  • 2 medium chicken breasts, pounded so they are evenly thick, excess fat trimmed and dried with paper towel
  • 8 oz sliced mushrooms
  • 3 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp garlic powder
  • salt and pepper
  • serve with cooked pasta (I used thin spaghetti)

Directions: Salt and pepper the chicken. In a saucepan over medium high heat, melt 1 tbsp butter. Cook the chicken 4 mins per side or until cooked through. It will have a nice golden crust. Remove chicken to a plate. In the saucepan, melt the rest of the butter. Add the mushrooms and cooked until they are nice and soft, about 5 mins. Don’t overcrowd the mushrooms! Add salt and pepper. Add the heavy cream and bring to boil. Reduce the heat to low and add the garlic powder and parmesan cheese. Let the cheese melt, taste for seasoning and add salt and pepper accordingly. Add the chicken to the pan to heat up. Slice the chicken and serve with the mushroom sauce over pasta. That’s it! Enjoy :)

Creamy Chicken Enchiladas

These are the bomb!

In the summer I really don’t feel like cooking. The idea of turning on the stove or oven seems like hell. It’s mostly because its super hot here and the only place I can escape the heat is at home with the AC blasting at 74F so I really don’t feel like being hot and sweaty in my kitchen, but for these enchiladas I had to made an exception. They were ridiculously easy to put together (+pretty much no prep work) yet full of flavor! They were very creamy, pretty spicy from the diced chiles but the sour cream helped cool things down, packed with chicken and extremely gooey from the cheese :) Just dreamy! And only took 25mins in the oven :) You gotta make em, you’re seriously missing out!

Creamy Chicken Enchiladas

Makes 12 enchiladas


  • 12 soft taco size tortillas
  • 3 cups shredded cooked chicken
  • 2 cans (10.5oz) reduced sodium cream of chicken soup
  • 1 (4oz) can diced green chiles
  • 1 cup salsa
  • 1 cup sour cream
  • 1 tsp salt
  • 1 tsp chilli powder
  • pepper to taste
  • 2 cups sharp cheddar cheese, divided use
  • 1 cup enchilada sauce (or 1 cup salsa)

Directions: Preheat oven to 350F. In a bowl combine the chicken, soup, chiles, salsa, sour cream, 1 cup cheese, salt, chilli powder and pepper. Fill each tortilla with about 1/4 to 1/3 cup of the chicken mixture, roll up and place in a baking dish. Continue with the rest of the tortillas. Top with enchilada sauce (or salsa) and remaining cheese. Bake for 25-30 mins or until the cheese is melted and everything is heated through. Serve with extra sour cream.


You are in for a treat! These are fab! I mean seriously! Finger-licking delish :) They are really easy to make, take about 30mins and the ingredient list is really simple, full with widely available and affordable items. These are packed with flavor- the soy sauce gives it a little tang, the sugar(agave) gives it a nice sweetness and the Sriracha gives it some heat :) And did I mention it’s actually low on calories and points? Only 213 calories and 5WW points for 2 drumsticks :) Definitely a winner in my book and Mr. Picky loooved it!

By the way, summers get me lazy. I don’t feel like doing anything besides lounging by the pool with a Pina Colada.  Or laying on the couch with the AC blasting and eating ice cream while watching 5 One Tree Hill episodes in a row. And I haven’t been working out. Not at all. I don’t even remember the last time I set foot in the gym. Yeah, it’s been that long…sigh… so I need to get back into it… I mean it’s summer! You would think that being in a bikini would motivate me? Soo not the case! So instead, I decided to make something healthy for dinner :) and tomorrow I think I’ll meet with my long-lost friend, The Treadmill…

And by the way, my camera is MIA. I have no idea where it is. I’ve checked everywhere..under the bed…in the dirty clothes…in my car…in all my (ridiculously messy and full of receipts and gum wrappers) purses….and came up with nothing! I’m sure I’ll eventually find it, but until then I’m using my phone to take pictures.

Here’s the recipe:

Asian Glazed Drumsticks


  • 8 medium chicken drumsticks (skin removed)
  • olive oil cooking spray
  • 1 cup water
  • 1 tbsp Sriracha hot sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced sodium soy sauce
  • 4 tsp sugar (agave)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated
  • for garnish: chives(green onions) and sesame seeds

Directions: In a heavy large saucepan over high heat, brown the drumsticks with some cooking spray for about 3-4 mins per side. Add the hot sauce, vinegar, soy sauce, sugar, garlic and ginger and bring to boil. Cover, reduce the heat to low and simmer for 20mins (flip the chicken around the 10min mark). Uncover, bring the heat to high and cook for another 10mins (turn chicken occasionally) until the sauce thickens and becomes a glaze.* Remove the drumsticks to a plate and top with the glaze.

*My sauce took about 15mins to thicken so be patient! If after 10mins it hasn’t reduced to your liking, remove the chicken to a plate and continue to reduce the sauce.

Recipe from:

Well today we are eating soup. Soup with cute little meatballs in it. Packed with flavor. I’ve wanted to make Italian Wedding Soup for a while now and well I finally got around it. Although this is not the classic way to make it, its delicious nonetheless, if not even more :) Packed with flavor and spice! And by the way, growing up I was a verrryy picky eater. I would refuse to eat anything green. Well excluding lettuce. But everything else green like spinach, broccoli or even fresh herbs – I would not eat it! No way! And although I still resent broccoli and some fresh herbs, spinach I can do – but only if it’s in a soup! I don’t know why, but it’s just how it is… So every now and then when I feel the need to sneak in some veggies into my food, the easiest way to do so it’s with a soup! I mean think about it, there’s minimum work involved, it’s a one pot meal so easy clean up, you will have delicious leftovers and won’t have to cook for 2 days, it’s great on your wallet and your jeans thank you! Convinced yet? I know it’s summer and its well over 100Fhere but if I crave something, well I have to make it, no ifs or buts there… Make this soup, you won’t be sorry!

Everything you need + a few spices! Oh and I’d thought! Oh and don’t look at the mozzarella just imagine that it’s parmesan lol!


Mix all the ingredients for the meatballs together :)


Shape into little meatballs!


Now get a large pot. Add some oil and let it get hot. Add the onions and let them cook for 5 mins. Add the garlic and spinach and cook until the spinach wilts.


Alright transfer the onion to a separate plate and add a little more oil to the pot. Brown the meatballs 2-3 mins on each side.


Add the veggies, water, broth and tomatoes and bring to boil. Reduce to a simmer and cook for another 20mins. Add the pasta, parmesan and spices and cook for another 10 mins.


Serve with some more parmesan and enjoy :)

Mini Chicken Meatball Soup

Serving: 7


For the meatballs:

  • 1 lb ground chicken
  • 1 egg
  • 1/4 cup parmesan
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • 1/2 dried parsley
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup panko bread crumbs

Directions: In a bowl combine all the ingredients together and mix with your hands to combine. Make meatballs of desired size. (mine were about 1 tbsp big) Set aside.

For soup:

  • canola oil
  • 1 sweet onion, chopped
  • 2 garlic coves, minced
  • 4 cups raw spinach
  • 32 oz chicken broth
  • 4 cups water
  • 1 can (14.5) oz diced tomatoes
  • 1/3 freshly grated parmesan cheese
  • 1 1/2 cups small pasta
  • 1 1/4 tsp red pepper flakes
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Directions: Heat a large pot over medium high heat. Grease with a little bit of canola oil. Add the onion and saute for about 5 mins or until translucent. Add the garlic and spinach and cook, stirring constantly until the spinach wilts (reduces in volume). transfer the onions/spinach to a plate. Add a little more canola oil to the pot and brown the meatballs about 2-3 mins on each side. Once all the meatballs are evenly browned, add the vegetables, broth, water and diced tomatoes. Stir so the meatballs are floating and bring to boil then reduce the heat and let is simmer, covered, for 20 mins. Add the pasta, parmesan, red pepper flakes, paprika, garlic powder, salt and pepper and let it cook for another 10mins or until the pasta is al dente. Taste and adjust seasoning and serve with some extra parmesan. Enjoy!

Notes: Don’t overcrowd the meatballs when browning! If you need to cook them in batches! To flip the meatballs easier use 2 spoons.

Slightly adapted from: