Chicken Hot Packs

This meal was inspired by one of my husband’s favorite dishes that he ate while he was in Australia. They call this a half-chicken hot pack. I am not going to lie, I was a little hesitant at first. I never would have thought to put these things together! It is always so fun to try new dishes, especially the ones that he brought home with him from the Outback. 



 One whole rotisserie chicken, cooked

French Fries

peas and carrots

1 packet brown gravy mix


Cut the chicken in half along the breast using kitchen shears. Each person should get a wing, breast, and leg on their half of the chicken. Prepare the French fries and peas and carrots like you usually would. Prepare the gravy according to the instructions on the packet.

To assemble the hot pack, take a serving of the French fries and put a spoonful of the peas and carrots on top of them. Then top this with the gravy.


It’s that easy! It was fun to assemble and even more fun to eat! The flavors work really well together and it is something different to add to your rotation of meals!


Chicken Alfredo Roll Ups

The hubs and I love to eat alfredo. If we could, we would probably eat it every single day. We found a recipe that changes up the usual recipe. It is DIVINE! The original recipe can be found here.



 9 lasagna noodles

1 jar of alfredo sauce

2 cups cooked chicken breast, shredded

garlic powder

Italian seasoning

2 cups shredded cheese


Spray an 8×8 baking dish and pour just enough alfredo sauce to cover the bottom of the dish. Cook the lasagna noodles, then drain and rinse them with cold water to keep them from sticking together. lay the noodles out on a kitchen towel or two. Spread a spoonful of sauce on each noodle, and then spread about 1/9 of the chicken on each noodle. Top the chicken with a little bit of the cheese. You will want to have some of the alfredo sauce and cheese left over to spread on top after the rolls are in the pan. Roll the noodles up so that the chicken and cheese are in the middle. Don’t roll too tight – you don’t want to squeeze all of the filling out. Place the rolls in rows and columns of three in the dish, seam side down. Pour the remaining alfredo sauce on top, then top with the remaining cheese. Bake at 350 degrees for 30 minutes or until the cheese on top is melted.




This was a really fun dish to make! We hope you enjoy it!

All-In-One Supper

I am all about simplicity when it comes to supper. I love to make casseroles and one-pot dishes that do not need a side. One of those recipes that we love is called “All-In-One.” The meat and sides cook together in a casserole dish. It is a hassle-free supper that is great for those nights where you need all the time you can get! (especially during finals that are coming up tomorrow!) I could not find the original source, but I salute the person who came up with this dish!! We love it!



2 boneless, skinless chicken breasts (you can do more if you’d like!)

a few potatoes, diced

fresh green beans (or you could use canned if you prefer)

1 packet Italian dressing mix

1 stick butter, melted


Preheat the oven to 350. Grease a 9×13 dish with cooking spray. Place the chicken on bottom, then arrange the green beans and potatoes around the chicken. Sprinkle the dressing packet and then pour the melted butter on top of everything. Cover the dish with foil and bake for about an hour. 



Now how easy was that?! Very simple and very yummy! The Italian dressing mix really made this dish come alive! I hope you enjoy it as much as we did! 

Crockpot Chicken Pesto

I am always looking on Pinterest for new recipe ideas. During my search, I have come across several recipes that call for pesto. I have always wanted to try a recipe with it and one day my husband had it for lunch and he was bragging about how delicious it was. We found the original recipe here. It called for 8 chicken thighs, but that is a lot of food that we would not eat! We only made it with 2 chicken breasts and that was plenty for us! 



2 boneless skinless chicken breasts

1 packet ranch dressing mix

about 1/2 can chicken broth

about 4 oz. of pesto



We bought an 8 oz. jar of pesto and used a little less than half of the jar. We also did not use the entire packet of dressing mix. Since we were cutting down the recipe so much, we had to eyeball the amounts that we used.


All you have to do is place the chicken in the crockpot, pour in the broth, sprinkle some ranch dressing mix on top, and then top the breasts with the pesto. Use a spoon to stir everything around and spread the pesto so it covers the top of the chicken. Put it on low for 6-8 hours or 3-4 hours on high. 



This dish was very, VERY delicious! I think we are going to be cooking with pesto more often! I hope you enjoy this simple and cheap recipe for two! 

Very Easy Chicken Spaghetti

Growing up, I loved eating my mom’s chicken spaghetti. It was so delicious! I found a very simple and cheap version on Pinterest originally from Sweet N Sour Deals and you can find the original post here!

This recipe is very easy and yummy! It is a great recipe to have for those busy weeknights. It can easily be doubled or tripled if you are feeding a larger family. Right now it is just the two of us, so the portions are good for dinner and lunch for the next day :)


1 lb. diced chicken

1 family size or 2 regular boxes of Velveeta shells and cheese

1 can Rotel


Begin by preparing the shells and cheese according the package directions. As the pasta is boiling, start cooking the chicken and set aside when done. Finish making the shells and cheese. After you add the cheese sauce, stir in the chicken. Next, stir in the can of Rotel (we drain it before we add it but it is up to you).

How simple was that? It is also a cheap recipe that could go a long way! We hope you enjoy it!


Pollo Fundido

My brother- and sister-in-law are totally awesome. They love to cook and try new recipes as much as we do. Last week I discovered my brother-in-law’s Pinterest page and I went through his recipes, searching for things that the hubs and I want try sometime. One of the dishes was called, “Pollo Fundido.” He told us that it was so amazing and we MUST try it! Last night we decided to make it. That was one of the best Mexican dishes I have ever had. What makes it even better is that this costs less than going out and eating at the restaurant! This will be our go-to dish when we start to crave Mexican food!

The original dish is from the blog, “The Neagles Nest.” You can check it out by clicking here! 


about 1 lb. chicken breasts (I cut them into strips to make them thinner)

1 onion, finely chopped

Mexican cheese dip (I just bought a tub of it at the store)

chili salt (1/4 cup salt, 1/4 cup chili powder, 1/4 tsp. cayenne, a pinch of oregano…mix this together and store in an air-tight container for future use!)

First, saute the onions and then set them aside in a bowl. Sprinkle the chicken with the chili salt and begin cooking it in the skillet. Put the seasoned side down and sprinkle more seasoning on the top.


After the chicken has been cooked on both sides, Add the onion on top of the chicken.


Next, pour the cheese dip on top of the onion and chicken. I put the dip in the microwave for a little bit so it would be easier to pour.


Doesn’t this look so DELICIOUS?!! Just wait until it gets on your plate….

Now you’re done cooking and ready to indulge. We also had Spanish rice and refried beans on the side and we poured the extra cheese on top. Soooo good! I hope you will give this dish a try. It is incredibly easy and extremely delicious!


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