Creamy Ranch-Style Chicken and Potatoes with Carrots

I’ve tried a similar dish like this before… and I’m getting even closer to the ranch taste without using that packet of seasoning that’s full of MSG, etc… this is getting closer! I used cream in this dish to give it that yummy creamy texture… I may use buttermilk next time!! That would definitely put that ranch flavor just over the top to where it should be!

This one, I just chopped all the ingredients, and cooked it all in one pan! It does take a while if you leave the potatoes large… they take a while to soften… but this dish was nice, fresh, and filling. And… if you’re like me… you always have these ingredients in your fridge and/or pantry! WIN!! Especially since I am due to go grocery shopping in 2 days, so I’m running low on recipe ingredients! Especially since I’ve gone “off my meal plan” a lot this week! Oops!

So, here’s the Creamy Ranch Style Chicken and Potatoes


3-4 servings


4-6 chicken tenderloins cut into 1 inch pieces
1 TB butter
2 TB extra virgin Olive oil
2 large yukon gold potatoes
1/2 SMALL sweet onion – diced
2 TB lemon juice – fresh squeezed
1/2 cup low sodium free range chicken broth
5 peeled and rinsed carrots
1/4 tsp dried dill
2 TB fresh chopped parsley
1/8 tsp onion powder
1/4 tsp garlic powder
sprinkle of smoked paprika
salt and pepper to taste
2-3 TB heavy cream (OR buttermilk!)
garnish with shaved parmesan cheese



Start by chopping all of your veggies. (I did not peel my potatoes, but you may if you prefer). Then, melt your butter in a large skillet. Add the potatoes, onions, carrots and the chicken broth. Put a lid on and let simmer for 10-15 minutes, or until the potatoes start to soften. Remove the lid and add the chicken and the salt, pepper, garlic powder, onion powder, paprika, olive oil, and dill. Replace the lid and let simmer until chicken is cooked through. This will take 5-8 minutes. Remove the lid and stir. Add the chopped parsley and remove from heat. Slowly stir in the heavy cream until everything is well coated with the seasonings and cream, and serve in immediately. Top with a bit of extra parsley and some parmesan cheese!


This is such a light and fresh dish. I just love the fresh parsley and that dill… it just adds a “clean-ness” to a dish.

Try this one for sure!

And now, for the quote of the day:

GPS-Grace Power Strength: Divorce: 6 Things To Never Tell Your Children


Oven Roasted Sausage and Potatoes

This dish was definitely easy! You do have to have 30-45 minutes to bake/roast it… but it is completely worth it! Just a little chopping and peeling, a bit of stirring and you’ve got a filling and hearty meal that the whole family will LOVE! You could even use these same ingredients and put them in foil packets and toss them on the grill for a quick and easy meal as well! Either way it will turn out delicous!


Oven Roasted Sausage and Potatoes
Serves 4

1 package of nitrite/nitrate free turkey kielbasa or smokes sausage
1/2 large yellow sweet onion, peeled and chopped
3 large yukon gold, peeled and chopped into 1/2 inch cubes
2 large sweet potatoes peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
1/4 tsp smoked paprika
1/2 tsp. dried thyme
1/2 tsp dried dill
1/2 tsp dried oregano
1-2 TB butter
a handful of grated strong cheddar cheese or parmesan cheese


Preheat the oven to 400 degrees F. Spray cooking spray on a large 9×13 baking pan (casserole dish) or thinly coat with a bit of butter. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple turns of olive oil and season to taste with salt, pepper, paprika, dill, oregano (and even a dash of cayenne powder for a bit of spice if you’d like!) and dried thyme. Toss together with until everything is evenly distributed. Pour this out into the baking dish, and spread it out as much as you can. Top with small pieces of the butter evenly across the top (optional) for nicely browned potatoes.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.



And now, for the quote of the day:


Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!

Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.

The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously  had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him  help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!


So now, on to the recipe that I was still able to make later that evening!


Serving Size : 2

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

For the Fish

  • 2 4ounce Mahi Mahi fillets (or any fish of your choice)
  • Zest of 1 Large Lemon
  • Juice of Half a Large Lemon
  • 3 T of Melted Butter or Olive Oil
  • 4 tsp dried dill
  • salt and pepper to taste
  • 4 slices of lemon
  • 1/2 cup whole grain quinoa
  • 1 cup water
  • 1/2 cup frozen peas

For the Sauce

  • 1/2 cup greek yogurt (whole fat or 4%)
  • Juice of Half a Large Lemon
  • 1 TB butter
  • 3 tsp dried (or fresh) dill
  • 2 TB fresh parmesan



  1. Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
  2. Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
  3. Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
  4. Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
  5. While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
  6. Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
  7. Place fillets onto a pile of the quinoa with peas and garnish with sauce.
This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
And now, for the quote of the day:

Lemon-Dill Salmon Over Buttery Pasta with Peas and Spinach

I’ve been trying to perfect salmon for a WHILE. Like, a serious while. I can’t quite get it perfect, but I’m getting there!!!

I have definitely learned to not attempt to cook it from frozen. Always thaw it. Ha. Should be obvious, but I like to try shortcuts. 🙂

I have also learned, yesterday, that it’s hard to cook it perfectly while paying attention to it when you have two little kids. Most likely, on that day, your three year old will run into the kitchen with blood pouring out of his lip while he is scream-crying with your 5 year old girl running after him (also crying) screaming “I didn’t do it on purpose!”. Yes, that happened last night while I was trying to perfectly cook my salmon. Let’s say that it was ALMOST perfect! Pretty good huh??!!! I was proud of that accomplishment after such a “traumatic” incident. He was fine by the way… his big sister just bopped him… hopefully it really was “by accident”.

So, luckily at that time, the salmon had JUST gone into the oven to finish, and my pasta was done and was “marinating” in the butter. So, if I can do it, YOU CAN TOO!! 😉

Try this one out if you like Salmon!!


This is for 2 servings


  • 1/2 tso kosher salt
  • 2 medium salmon steaks (filets)
  • 1 tsp minced garlic
  • 1TB olive oil
  • 3 TB butter
  • 1/2 lb. farfalle (bowtie) pasta
  • 1 large handful of baby spinach rough chopped
  • 1 cup frozen peas
  • Juice and zest of 1 lemon
  • 1/2 tsp fresh or dried Dill Weed (I used dried)
  • 1 Tb parmesan cheese
  • splash of white wine for cooking and deglazing the pan



  • Preheat oven to 350F.
  • Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions.
  • Drizzle olive oil in an oven safe skillet like mine or Oven Safe Chef’s Classic Skillet and heat to medium.
  • Place salmon steaks skin side down into the hot skillet to get a nice crispy skin.
  • Top the salmon with salt, pepper, lemon zest, lemon juice, minced garlic and the dill.
  • Place the butter into the pan with the salmon and melt. (Put skillet onto medium low – 3, and melt butter).
  • Put a splash of white wine into pan if desired.
  • Spoon the butter/lemon/wine sauce over the salmon for 2 minutes and then place pan with the salmon in it directly into the oven. (Which is why you need to have an oven safe pan shown in the link above or similar).
  • Bake for 6-8 minutes depending on the thickness of your salmon. Remove the salmon from the oven BEFORE the white albumin starts to ooze out. It’s not fun to have on your salmon. REMEMBER TO USE A HOT PAD  WHEN YOU REMOVE IT!! Once the salmon is removed from the oven, remove salmon from pan and SAVE the sauce. Place the salmon onto a plate and let sit for 5-7 minutes.
  • Transfer the noodles and peas into the butter sauce remaining in your skillet and toss to coat.
  • Sprinkle with parmesan cheese and garnish with dill.
  • Serve into bowls.
  • You can either leave the salmon steak whole, or you can “shred” it with your fork and disperse it throughout the dish as I did below.
  • ENJOY!! This one is a winner!!


And now, for the quote of the day:

Most won't think this belongs here, but emotions can run hot sometimes and peaceful protests can get out of hand. So this is an important thing to remember, for everyone involved.

Dill Chicken and Potato Skillet

Doggone it…

Yeah. That’s how my Tuesday went! We have a large dog. Well, I guess technically he is in the medium to large sized dog family. He is around 80 pounds…. and he’s part bloodhound. The part about him being a bloodhound mix is quite important because he can literally smell a crumb under the kids bed from last week. He’s quite persistent too. During quiet time today, both of my kids were in 1 room playing together and having a snack, and my son decided to open the door. Four times. Guess what happened each time. Yep, Duke got in, ran straight for the snacks and tried to gobble it up as quickly as he could and tried to shove himself under my daughters bed to get all of the extra crumbs. I had to run from my room where I had a pile of laundry in my lap, each time, and pull the 80 pound dog off of the snacks and drag him out of the room. I’m going to get some serious Madonna arms!!! HA! It’s like, son, can you not see that if you open the door, your NATURAL CONSEQUENCE is: the dog will eat your food. And of course my son looks at me with a blank stare and says “Duke eat my food!”. Um. Yes, yes he did. Wow.

So, this is what happens every night when I make dinner:


After he gets in trouble around 10 to 15 times for trying to stick his nose in dinner, he will finally sit down on that rug, completely in my way, and lay there while I make dinner. 🙂 He likes to smell it I assume.

Last night I was craving beets and potatoes. Weird craving? Not sure! But it sure sounded good!



4 large yukon gold potatoes
10-12 organic baby carrots cut in half
3 frozen chicken tenderloins (for 2 people… I use 1.5 per person.)
1 small bunch fresh flat leaf parsley
2 TB olive oil
1 TB unsalted butter
3/4 cup FF low sodium free range chicken broth
1/4 sweet onion diced
1 small piece of bacon chopped
Optional: Can of beets… YUM! 🙂

Dill Seasoning: (Mix together in a small bowl and set aside)
2 tablespoons Italian seasoning
2 teaspoons dried dill
2½ teaspoons garlic powder
2¼ teaspoons kosher Himalayan sea salt
2 teaspoons onion powder
1 teaspoon granulated sugar
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper



Partially peel the potatoes… I peel just the “eyes” out of the potatoes, and then dice. Drizzle the olive oil into a large skillet, and heat up at med. high. Place the potatoes, bacon and carrots into the skillet and place lid on. After about 5 minutes, when the potatoes might start sticking to the bottom of the pan, add the diced onions and chicken broth and stir around to “unstick” all of the ingredients, and sprinkle 1/3 of the above seasoning (that you mixed and set aside) over the potatoes and replace the lid. In a separate skillet, place 1 TB olive oil and the 3 (or more) chicken tenderloins and 1/3 of the dill seasoning sprinkled generously over both sides of the tenderloins. Cook on medium to medium high for approximately 8-10 min. per side until there is no pink left in the middle. (This is from frozen). While the chicken is cooking, sporadically stir the potatoes and carrots, adding more seasoning as desired. When the carrots are mostly soft with a bit of crunch, they are done (about 20 minutes)! Add 1 TB butter, melt in, stir around and serve with the chicken, and some slices of beets if so desired! Garnish with fresh chopped parsley and ENJOY!

Quote of the Day:


Taco Salad with a Creamy Dressing


What’s for lunch??? Can’t figure it out? Have a bunch of left over hodge podge foods in your fridge and freezer??? I did! So, I made Taco Salad!!!

First, I made the dressing:

Dressing Ingredients:

3 TB FF Greek Yogurt PLAIN
3 TB restaurant style salsa
1 tsp chopped dill
1 TB chopped cilantro
1/8 tsp fresh minced garlic
salt and pepper to taste

Stir up all of the above ingredients for the dressing in a 2 cup glass liquid measuring cup, and set aside.



1/2 cucumber cut up
grape tomatoes
1/2 an avocado
1 TB cheese
Leftover taco meat (that had corn and black beans in it)
Butter Lettuce


Cut up all of the salad ingredients. Place into bowl, and top with taco meat. Then, drizzle with dressing and sprinkle with cheese. For a little extra, add some crushed tortilla chips (like me, I used all those chip crumbs from the bottom of a chip bag that was still for some reason in our pantry still…).



And, the quote of the day:

quotes-about-life (1)

Ritz Cracker Coated Chicken with Pasta and a Cream Sauce… NOT LIGHT!

Ok… so first off, this is NOT what I planned on cooking tonight. I was going to make a lightly “pan fried” chicken with a lemon dill sauce. Let’s just say I found out that I was out of corn starch, then I found out that I was out of panko bread crumbs. THEN I ruined my lemon sauce because I added a bit of cream… it was going well, and THEN I added a bit more lemon… CURDLED my sauce!!!! UGH! Then, the other sauce I tried to make I followed a recipe. Shouldn’t have. It was HORRIBLE! So then, I just made my own “alfredo” sauce with a bit of dill (I needed to use my DILL!!). (light version)

So… Here goes!! HAHA, the final recipe I actually used…


Chicken Recipe:

6 chicken tenderloins
1 cup milk (I used coconut milk… you can use whichever)
2 TB light oil (canola or coconut)
1 cup flour
1 tsp onion powder
1 tsp garlic powder
salt&pepper to taste
3 egg whites
1/2 cup water
1 roll of ritz crackers (or equivalent… I used TJ version)
2 TB parmesan cheese grated

Directions for the Chicken:

Soak the chicken in the milk for 30 min. at least in the fridge. Place the flour, onion powder, garlic powder and salt and pepper in 1 bowl. In bowl #2 place the egg whites and water. In bowl #3 place the ritz crackers crushed up to crumbs, and the parmesan cheese.

Take the chicken, dip into the flour mix (bowl #1), then into the egg and water mixture (bowl #2) and then into the crumb mixture (bowl #3).  Then place into the heated skillet of oil on medium to medium-high. (Just covering the bottom, not dropping into a vat of oil)

Since I had more chicken than could fit into the pan, the chicken that was already crisped up, I placed onto a pan in the oven @350 to keep crispy and hot in the oven. (not for more than 15 min or so)

While all of this is happening… INSTEAD of making mashed potatoes like I THOUGHT I was going to… haha, I made linguini. Yeah, where was I at the grocery store?!

Then, I made the sauce… oh man. I’m telling you, this was a struggle. UGH! Ok. So… here’s the recipe for the sauce:

1 1/2 – 2 TB butter
2 TB flour
3/4 cup half and half (or whatever milk you prefer)
2 TB parmesan (or similar) cheese
salt and pepper to taste
1/2 tsp garlic (powder or minced)
1 tsp minced FRESH dill (optional)

1. Melt butter in small sauce pan on low
2. slowly add flour and whisk
3. when thickened add the half and half slowly while whisking quickly
4. add salt and pepper
5.add cheese just till melted, whisking the entire time until melted thoroughly
6. add fresh dill (and leave some for garnish)
7. remove from heat and pour over pasta and chicken


I served this with a salad with the leftover dressing from last nights summer fruit salad!!! YUM!