Yummy Recipes

So cooking has become one of my hobbies (by default, I suppose) since I have become a mom. Especially having moved to Mexico and unable to find the plethera of food choices (made from a box), I've had to be creative (one of my passions). I have learned that when I cook, daddy plays with the kids... Needless to say, this makes cooking rather njoyable (along with grocery shopping and other tasks I used to dread but now 'get me out of the house alone'). One thing that hasn't changed though is trying to cook in a short amount of time and still get the quality yummy taste - and health -  (for those of you who don't know me, I like to eat.... I could honestly out-eat my husband any day!). So, here are some yummy tasty recipes that I have found that I can make quickly without a lot of time preparation and without having to pull out every ingredient and/or pot & pan I own. Because lets face it... the cooking part is fun... it's the cleaning it up part that I don't look forward too. 


Oh - and here is a super article/blog post by The Pioneer Woman that I couldn't pass up sharing: How to Run a Kitchen That Says, "Love is Cooking Here."

Garlic Cream Cheese Shrimp

3 cups salad shrimp

6 oz cream cheese

1/2 cup parmesan cheese (grated

1/4 cup onions, chopped

1 cup Chicken Broth

2 TBSP garlic


Heat shrimp, garlic and onions together until warm. Add cream cheese and chicken borth. Bring to a boil. Simmer and add paremsan cheese until fully mixed together. Pour over pasta.

Ginger Pear Chicken Literally takes 30 minutes and all you need is chicken, pears, garlic, ginger, chicken broth and the usual butter, oil & flour (oh- and salt and pepper for taste!)


Zucchni Soup This is soooo yummy! And it's wicked easy to make! All you need is zucchini, garlic, butter, onions, chicken/veggie broth, ginger, and salt & pepper.


Kaytucky chicken This is delicious. I cheated on the recipe... I didn't really use fresh stuff but it was still great. Cream cheese, bacon (I used bacon bits), parsley (I didn't use fresh), onion, flat leaf parsely (I cheated and used the spice), egg, chicken and pasty puff (I skipped the pasty puff since I couldn't find them in Mexico... but I bet it tasted even better if I hadn't)

Caramelized French Onion Soup

2 Tbsp butter

2 (or more) extra large onions cut 1/2 inch thick

1 cup dry white wine (or apple juice)

4-5 cups of beef or veggie broth

1 cup water

1/2 tbsp fresh thyme leaves, minced

6 cups of large croutons

1 cup cheese (I like mozzerella)


Caramalize onions with a heat diffusser with butter over low heat for 45-50 minutes. Add wine and let liquid reduce (about 15 minutes). Add broth, water, thyme to crock pot. Cover and set on high for 2.5 - 3 hours. When finished, pour soup into oven proof bowl, cover with croutons and then cheese. Place in oven and broil for 3-6 minutes until cheese is melted and golden. Serve immediately. 

Baked Spinach Aritichoke Dip

1/2 cup mozzerella cheese shredded

1/2 cup dairy sour cream (or substitute for natural, plain yogurt)

1/2 cup mayo

1/2 cup parmesian cheese

1/2 cup red onion, chopped

1 cup spinach leaves chopped, packed loosely

1 can artichoke hearts (drained, cup coarsely)

1-2 tsp dijon-style mustard

Bread, chips, etc for dipping


Mix all ingredients together, place in oven at 350 F for 15-20 minutes until bubbbly. (You can also make this a chicken casserole by adding chopped (already cooked) chicken. 

Pecan Crusted Salmon

1 large salmon (cut into portion sizes)

2 cups milk

1 cup finely chopped pecans

1/4 cup brown sugar

1 tsp salt

1 tsp seasoning salt (Lawry's)

1 tsp pepper


Put salmon and milk in a ziplock bag for 10 minutes. Drain milk. Mix all dry ingredients together in a bowl. Complete coat salmon in dry mixture. Brown both sides in a small amount of vegetable oil in a frying pan on med-high. Bake for 8-10 minutes at 400 degrees F. 

Mini Lasagna Cups

12 oz ground turkey
salt and pepper (to taste)
1 jar store bought pasta sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
1 1/2 c part skim ricotta cheese
1 tsp dried basil
24 small square wonton wrappers (or lasagna strips cut into squares)
1 1/2 c part skim mozzarella cheese 


Cook lasagna strips in water if using them. Meanwhile brown meat with salt & pepper. Add garlic, 1 tsp oregano, and pasta sauce. If using Lasagna strips, cut them into squares after they are cooked. In separate bowl mix ricotta cheese, basil, remaining oregano. Place 1 wonton wrapper or square lasagna into each muffin tin cup. Add ricotta mixture to each and then meat pressing down. Add cheese. Add another square/wrapper. Then ricotta cheese, meat and cheese again. Bake for 12-15 minutes at 375 F. Let them cool for just a bit or they will fall apart when you pull them out of the tin. 

(To see the original recipe, click on the picture)

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