Category Archives: Chicken

Buffalo Chicken Stuffed Sweet Peppers

If that title doesn’t thrill you, I just don’t know what will.

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

Shredded chicken mixed with creamy ranch flavored cream cheese, sharp cheddar cheese and zesty buffalo sauce stuffed into sliced mini sweet peppers.

Hello, dinnertime!

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

I shared these Pesto Chicken Stuffed Sweet Peppers a few weeks back and showed you just how easy it is to make a meal out of these little sweet peppers. I am totally in love with these things! They are making weeknight meals so easy!

The prep for these Buffalo Sweet Peppers is very similar to the prep for the Pesto version. You simply mix the shredded chicken with cream cheese, ranch, buffalo sauce, stuff it in the peppers and top with cheese!

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

This is also really easy to adjust based on you personal preferences. I would recommend just using my measurement for buffalo sauce as a guideline, since everyone has different tastes. As written, this is just enough for a nice bit of spice, but it won’t set your mouth on fire.

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

Try them! I bet you won’t be able to eat just one!

Buffalo Chicken Stuffed Sweet Peppers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound mini sweet peppers, tops removed and sliced
  • 3 cups cooked shredded chicken
  • 4 ounces reduced fat cream cheese
  • 1 package ranch dressing mix
  • ¼ cup of Frank's original Buffalo sauce
  • 1½ cup shredded cheddar cheese
  • Green onions for garnish (optional)
  1. Preheat oven to 350
  2. Spray a large cookie sheet with cooking spray.
  3. Place sliced sweet peppers in a single layer
  4. In a medium size mixing bowl combine the chicken, cream cheese, ranch dressing, and buffalo sauce.
  5. Place a spoonful of the buffalo chicken mixture in each pepper.
  6. Top with shredded cheese.
  7. Bake for 15 minutes until cheese is bubbly.
  8. Garnish with additional buffalo sauce and green onions if desired.






Balsamic Vinegar Grilled Chicken and Zucchini Skewers

We grill a lot. Which is weird because I have a food blog and only like one real “grillin” recipe. There is a really simple explanation.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

I cannot operate our grill.

It is a charcoal smoker/grill and I just don’t get it. There is some sort of science behind lighting a charcoal grill and it makes no sense to me. The placement of the coals, the air flow…I know all of those things matter, but I don’t know why. After about year five, Mr. Maebell stopped trying to teach me and just accepted the fact that the grill is just his territory.

Do you see me complaining? Nope.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

The only time it is inconvenient is when I want to grill something for the blog, and he isn’t around. Which has been the case lately. Fortunately, we had the same night off and I put him to work. I actually had no idea what I was making when I started this meal. I had chicken and zucchini so I just kind of rolled with it. I marinated all of the ingredients in a mixture of balsamic vinegar, olive oil, a little dijon and a handful of spices. I put the chicken and zucchini on skewers, grilled them, and topped with crumbled feta and freshly chopped basil.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!
It was fantastic! It had a ton of flavor, it was super easy, and made a quick healthy meal. Usually, when I make kabobs I use different meats and lots of different veggies. This was a less fussy version with simple well chosen ingredients.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

Sometimes less is more!

5.0 from 2 reviews
Balsamic Vinegar Grilled Chicken and Zucchini Skewers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoon minced garlic
  • 2 teaspoons sugar
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 pound chicken breast, cut into small chunks
  • 2 medium sized zucchini, cut into small chunks
  1. In a measuring cup or bowl mix the first nine ingredients (balsamic vinegar-salt). Make sure your marinade is well combined.
  2. Place your cut up chicken breast into a plastic bag and pour in half of the marinade.
  3. Place the zucchini pieces into a plastic bag and pour in the second half of the marinade.
  4. Let your meat and veggies marinate for at least 30 minutes.
  5. Heat your grill to 400 degrees.
  6. (If you are using wooden skewers, soak them in water for at least 20 minutes before assembling your kabobs.)
  7. Assemble your skewers, alternating chicken and zucchini.
  8. Grill for 5-6 minutes on each side.
  9. Garnish with freshly chopped basil and crumbled feta cheese.


Spicy Kung Pao Chicken

Do you remember anything from the speeches said at your graduation? Probably not. Most people don’t. However, Mr. Maebell and I remember one thing very clearly from our high school graduation. Chinese food makes you smarter.

Our class Valedictorian was the daughter of the couple that ran the very best Chinese restaurant in town. When speaking to her success, she said it was actually very simple. Chinese food makes you smarter so everyone should go eat at Hong Kong Chinese Buffet.

Of course, this got a big laugh from the crowd and years later it still proves to be one of the most memorable moments of the night. However, now anytime I make anything even remotely Asian inspired, we always joke we are getting smarter by the bite.

So make this and see what happens!

Kung Pao Chicken

This has become the most requested meal in our house. I absolutely crave it! It has a bit of spice to it and a rich flavor from the sesame oil. It is really a guest worthy dinner. The flavor is spot on to Pei Wei’s Kung Pao chicken, and it is gluten free!

Don’t shutter when you see the ingredient list. It does call for a couple things you may not keep in your pantry, however if you like Asian food I highly recommend taking the plunge and keeping these around. They aren’t expensive and you only need a couple tablespoons so they last forever. You can use this sauce for anything!

Kung Pao Chicken

For this dish I cut up a couple chicken breasts, tossed them in corn starch, and fried them in a little oil. I find that by breading them you get that crunch and the sauce tends to stick to it a bit better. However, if you want to lighten it up you can definitely do grilled or baked chicken or shrimp. The possibilities are endless!

The sauce is really simple. You just mix your main ingredients together in a small bowl, then in another bowl mix one tablespoon of cornstarch with one tablespoon of water. When you’re ready to coat your chicken with the spicy sauce you just mix the two together and it thickens up beautifully! Just like what you find in a restaurant.

Kung Pao Chicken

So, the next time you have a hankering for Kung Pao skip the take out and try this version!

Spicy Kung Pao Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound chicken breast, cut into small pieces
  • ¾ cup corn starch + 1 tablespoon
  • ¼ cup canola oil
  • 3 tablespoons soy sauce (La Choy is gluten free)
  • 2 tablespoons sriracha (You can half this amount if you don't like spicy things. I'm looking at you, Mom!)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon water
  1. Cut up your chicken breast into bite sized pieces, place in a large plastic bag with ¾ cup of corn starch, lightly shake until all of the chicken is coated well.
  2. Heat a large 12 inch skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.
  3. Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
  4. Combine the next 6 ingredients in a small bowl or measuring up to make your sauce. Set aside.
  5. Combine one tablespoon of water with one tablespoon of corn starch and mix well.
  6. Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.
  7. Garnish with green onions, sesame seeds, and crushed red pepper if desired.

Just a Tip: Normally you can find sesame seed oil in the ethnic food section and in the baking section next to the regular oils, check both places. Chances are one is much cheaper than the other! 

Buffalo Chicken Taquitos

I am emotionally spent after Wednesday’s post, so no cute stories today, just a really good recipe! :)

We are buffalo chicken fanatics in this house.

We have buffalo sauce on pizza, baked potatoes, chicken tenders, mac and cheese, chicken casserole, fries, basically anything. Which is why if I am feeling uninspired for our dinner menu I know anything with that flavor combo is going to be a big hit. This was no exception.

Buffalo Chicken Taquitos

I kind of used the flavors from buffalo chicken dip and just wrapped it up in corn tortillas and baked. How simple is that? And because I just threw the chicken in the crock pot before I went to work I didn’t even actually have to cook.

Just shred, mix, roll, bake, eat. My kind of dinner.

This also makes a ton, I actually made half this amount because there is only two of us and if I would have made the full recipe Mr. Maebell would have felt obligated to eat all of them. Every single one.

Buffalo Chicken Taquitos

This is a great one to keep handy because it makes a quick dinner, or a great lunch with things you probably already have on hand. Serve with a great big salad and you have a crowd pleasing dinner!


  • 1 pound chicken breast, cooked and shredded
  • 1 8 ounce package of cream cheese (reduced fat is fine)
  • 1 package of ranch seasoning
  • 1 cup shredded cheese
  • 1/2 cup buffalo sauce (or to your taste)
  • 30 corn tortillas


  1. Preheat oven to 400
  2. Cook your chicken, I just put the chicken breast in my smallest crock pot with about a cup of chicken broth cooked on low for 8 hours. Then I shredded them using my stand mixer when I got home. You can also bake it if you prefer.
  3. Mix shredded chicken, softened cream cheese, ranch seasoning, cheese, and buffalo sauce until well combined.
  4. Go ahead and spray two cookie sheets with cooking spray and set aside.
  5. Work with about 6 corn tortillas at a time, put them in a clean dish towel, microwave for about 45 seconds, you want them to be pipping hot so they will not crumble when you roll them.
  6. Add a tablespoon or two to one side of the tortilla and roll, lay seam side down on the cookie sheet. Repeat this until all your filling is gone.
  7. When your cookie sheet is full of taquitos lightly sprayed the top with cooking spray just to help them brown a bit.
  8. Bake about 20 minutes, serve with ranch, enjoy!

I made half this recipe and filled mine pretty darn full at it made 14 big taquitos.

Pesto Chicken Pizza

Over the weekend I asked my dear Facebook followers what kinds of recipes they look for. The general consensus was that you want quick and healthy dinner recipes. I also had a couple requests for healthy lunch ideas, slow cooker recipes, and things with normal ingredients.

Amen to that.

There is nothing worse than coming across a great looking recipe and then realizing it has a billion ingredients, half of which you cannot pronounce and don’t know where to find. My goal here is to give you exactly what you asked for. So I thought, lets put some permitters on this.

Pesto Chicken Pizza

You asked for quick, easy and healthy recipes. Okay good deal. If a recipe qualifies as “quick” it requires 15 minutes or less of prep time. A dish may have to actually cook longer, but the amount of work you put in is in the 15 minute or less category.

If I classify a recipe as “easy” it has regular ingredients, most likely pantry staples you already have your hands on, no major prep work required.

Pesto Chicken Pizza

“Healthy” is kind of a relative term. ;)
I am categorizing a recipe as healthy if it contains several food groups, protein, grains, vegetables, etc. And has fairly low fat content.

Today’s recipe, Pesto Chicken Pizza fits perfectly in those categories. Quick, easy, and healthy (for pizza at least). It is probably our favorite flavor combo at the moment. There is something about tangy pesto, tender chicken, fresh mushrooms and red bell pepper that make me swoon. It took me years to convince Mr. Maebell to actually try pesto and now he is a total addict.

Pesto Chicken Pizza

I use jarred pesto, and pre made pizza crust which makes this meal a cinch to prepare. You can also play around with the vegetables you add based on your own preferences.

One thing is for sure, this is sure to be a crowd pleaser and a good change up from regular old pizza.

Pesto Chicken Pizza


  • Prepared pizza crust, I use two 10 inch Udi’s crust
  • 1 jar pesto (Mezzetta brand is my favorite)
  • 1 cup of cubed or shredded cooked chicken*
  • 1/2 cup fresh mushrooms
  • 1/4 cup diced red bell pepper
  • 1-1.5 cups shredded mozzarella cheese


  1. Preheat oven to 400
  2. Spread pesto on pizza crust.
  3. Top with cooked chicken, mushrooms, bell pepper, and mozzarella.
  4. Bake 10-15 minutes until golden brown.
  5. Let cool 3-5 minutes before serving. Enjoy!!

*I like to just throw fresh chicken breast in my smallest crock pot, and shred when I get home from work, but rotisserie, or pan seared chicken works great too.

Cheesy Chicken & Rice Casserole

I firmly believe in the power of food.
I believe food has the ability to change your mood, nourish both mind and body, lift your spirits, evoke memories, and soothe your soul. We even display our emotions through food. For example, when I make mashed potatoes it is almost always because I am homesick. I miss my Mom, so I make her mashed potatoes. It makes me feel better. Or like the way Mr. Maebell cannot taste chocolate pie without thinking of his Grandmother. Food isn’t just the components of a meal, it is part of our story.

Cheesy Chicken & Rice

I am sharing Cheesy Chicken and Rice with you today. Yes, this is comfort food, it is great and simple, but this dish means so much more to me than that. Nearly five years ago Mr. Maebell and I had just moved into our current home. We were two broke college kids that never had much except a dinner table that was always full. At that point in time, our meals were almost always a protein, rice, and a vegetable. Remember, Mr. Maebell was diagnosed with Celiac disease over 7 years ago, so after trying a lot of gluten free alternatives that were awful we just stuck with the basics.

One night I made this, kind of on a whim, just trying something new. I shredded the chicken, cooked the rice, made a homemade cream of soup, threw in some sour cream and cheese and hoped for the best. That sweet man took one bite and the smile on his face just grew wider and wider. I will never forget that. Something so very simple, just a meal, a basic casserole that nearly everyone else in this world would take for granted but for him, we had struck gold.

That is the power of food.

Cheesy Chicken & Rice

So, tonight as you rush home to make dinner for your loved ones just remember it isn’t just dinner. It might be the meal your kids crave when they are homesick or it could be the meal they feed to their kids someday. It could be the meal that becomes part of their story.

And that my friends, is the power of food.


  • 1 pound chicken breast, shredded (3-4 cups)
  • 1 cup uncooked rice
  • 3 cups chicken broth
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons flour or Bisquick (I use gluten free Bisquick)
  • 2 cups shredded cheddar cheese


Preheat oven to 400

  1. I use my small crock pot to cook my chicken. I just put it on low before work and they are done when I get home. Alternatively, you can bake it on 400 for 25-30 minutes covered. When chicken is cooked, shred and set aside.
  2. In a small saucepan bring two cups of chicken broth to a boil, pour in rice, simmer on low until all liquid is absorbed.
  3. In a large mixing bowl combine shredded chicken, rice, spices and sour cream together, set aside.
  4. In the same small saucepan you used for the rice, melt two tablespoons of butter over medium heat.When it is completely melted and bubbling add two tablespoons of flour, stir mixture and let it simmer for about one minute, stirring occasionally.
  5. Slowly pour last cup of chicken broth into the flour mixture, stirring as you go.
  6. Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.
  7. When mixture is thick pour it into the mixing bowl with the rest of your ingredients.
  8. Add in 1/2 cup cheese, stir well and pour into greased baking dish.
  9. Top with remaining cheese and bake for 25-30 minutes.

*If you have a stand mixer shred your chicken with the paddle attachment, it makes life so much easier!

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour. 

Buffalo Chicken Tenders

We are pretty good about having a variety of dinners, I would guess that we don’t repeat the same recipe more than twice a month, even that is pretty rare. However, while we may not repeat the exact same recipe there is one flavor combo we have basically every single week, without fail.

Buffalo Chicken Tenders

Buffalo Chicken Tenders

Buffalo Chicken. It is our absolute favorite.

It all started with a buffalo chicken dip I made a couple years ago, then the obsession spiraled out of control. We pretty much added buffalo sauce to anything, nachos, tacos, shrimp, pizza, baked potatoes, roasted potatoes, and of course chicken…in absolutely any shape or form.

Buffalo Chicken Tenders

Buffalo Chicken Tenders

This used to be my go to chicken tender recipe, but of course now it gets dunked in a healthy dose of buffalo sauce first. If you aren’t a fan of the stuff (what is wrong with you??) just leave off the last step.

Mr. Maebell loves these by itself, but I really like to use this in a salad. Throw some sliced chicken tenders in that tangy buffalo sauce on some crisp greens, sliced avocado, crispy bacon, and some bleu cheese dressing and you have a meal fit for a queen.

Buffalo Chicken Tenders
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound chicken breast, cut into strips
  • 1½ cup flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 egg, beaten
  • ¼ cup milk
  • 3 tablespoons of butter
  • 1 cup of buffalo sauce (or enough to dunk your chicken tenders in)
  1. Preheat oven to 400.
  2. Spray a large cookie sheet with cooking spray, or line with aluminum foil
  3. Cut chicken breast into strips, set aside
  4. Mix flour, and spices together until well combined in a large zip lock bag
  5. In a separate bowl or dish combine egg and milk. Dip chicken tenders into egg mixture then drop into bag with flour and shake lightly until it is well coated.
  6. I repeat this step so each chicken tender is extra coated in the breading, however you definitely don't have to. I just like the tenders extra crispy.
  7. Once each tender is coated well, lay on cooking sheet and brush with the melted butter.
  8. Bake 20 minutes, turning half way through.
  9. Remove chicken, dunk into buffalo sauce and put back in the oven for 3-5 minutes.