Homemade Pizza

Pizza is one of my favorite meals … And I can’t imagine many wouldn’t agree! And what better way to enjoy pizza, than making it at home and putting exactly what you want on it!

I have tried many variations of a homemade pizza, but my favorite is junk pizza with no meat. Although I wouldn’t turn down a slice if there was meat on it, because I love pizza that much!

I recognize that homemade pizza is pretty self explanatory, and the need for a “recipe” is moot. But it’s still fun to share inspiration and a mutual love for food … after all, that’s why we’re here, right!?

Homemade Pizza

I have tried a multitude of crusts and I have so far found my two favorites. Most of the time I like a doughy pizza crust, so I go with Boboli Original Pizza Crust …

But this time I decided to go with a Thin Fire Roasted Flavor Crust made by Archer Farms, which is found at Target. (You will slowly figure out that I do a majority of my grocery shopping at Target).

I originally bought this crust when I was making pizza for a girls night and needed a few pizzas … Because this puppy comes with TWO crusts! So if you’re entertaining, you can make two different types of pizzas or set the other aside for another pizza night for yourself.

I go pretty classic with my pizza sauce and have found that Ragu’s Original Pizza Sauce is where it’s at. And when I said that I like junk pizza, I meant it … I love veggies, I love spicy and I love sweet. So I used the following …

Fresh Spinach, Red Peppers, Roma Tomato, Mushrooms, Onion, Jalapeno, Pineapple and Fresh Mozzarella.

I dice all my veggies (and fruit) up and place in layers, evenly, on top of the sauce I’ve spread on my crust. Then I slice approximately 1/4 inch slices of the fresh mozzarella and place it evenly over all the veggies. *Have no fear, upon melting, it will spread more.

Upon baking, I follow the crust packaging instructions, as to not burn the crust. For this crust, it calls for 400 degrees for approximately 12-15 minutes. When all the cheese is melted, I will usually turn off the oven and then turn on the broiler and brown the cheese for a minute or two. I like a soft melted cheese with that golden brown look.

Enjoy your pizza!!!

Hawaiian Ham Sliders

As often as possible I and a couple of my longtime childhood girlfriends like to get together and have a ladies potluck night. We usually have our favorite dishes present and then someone always tries to bring something different that we have yet to try. We were FINALLY able to make one happen a few weeks back and I was up to bat to bring something new. I immediately headed to Pinterest for inspiration.

During my search, I stumbled upon all sorts of different food ideas, but I finally settled on Hawaiian Ham Sliders! These are seriously delicious and SO easy to prep ahead of time and then just show up and throw in the oven for a few minutes when you’re ready to serve! They were equally as easy to quickly pick up ingredients for, and most of the stuff I had already in my fridge!

I’m just going to cut right to the chase with these. Here is the breakdown of ingredients and instructions …

Hawaiian Ham Sliders

Prep Time: > 5 Min    Cook Time: > 15 Min   Servings: 15



15                 King’s Hawaiian Buns
15 slices         Deli Ham
8 slices          Swiss Cheese (Kraft Singles are the cheesiest, but any kind will do)


1/3 Cup        Mayonnaise
1 1/2 Tbsp     Dijon Mustard
1/2 Cup        Butter, Melted
1 Tbsp          Poppy Seeds
1/2 Tsp        Worcestershire Sauce
1 Tbsp          Onion Powder


Cut the rolls in half. Spread Mayonnaise on top half of the roll. Place 1 slice of Ham (somewhat folded up) and a half a slice of cheese (folded in half) on the other side of sandwich roll. Replace top of sandwich roll and begin to pack them tightly next one another in a baking dish.

In a medium bowl, whisk together mustard, melted butter, poppy seeds, worcestershire sauce and onion powder. Then pour the sauce over the rolls, just cover the tops.

Cover your baking dish with foil or a lid and let sit for at least 10 minutes.

About 10 minutes before you’re ready to serve, place baking dish (with foil or lid removed) in a preheated oven at 350 degrees. Cook for about 10 minutes or until cheese is melted. Serve warm.



I would really love to hear what you think of these if you decide to make them! Leave a comment or send me a message!

Until next time,


Spicy Chicken Gyros

Holy moly, it’s been a while since I’ve blogged! Life has been B-U-S-Y! In advance, please excuse the back to back posts that are about to happen today.

I recently made a trip to St. Cloud, MN for a three day long Emergency Medical Dispatch class which was hosted in Downtown St. Cloud at the Stearns County Law Enforcement Center. One day for lunch we found this delicious Greek restaurant (Greek Cravings, 26 5th Ave S, St Cloud, MN 56301) and I had one of thee most delicious Spicy Chicken Gyro’s I could have ever possibly imagined consuming. If I lived in St.Cloud, this place (and my diet) would be in TROUBLE! Aaand they’re open until 3 a.m. for all you bar hoppers!

It was then that, Spicy Chicken Gyro’s became a food goal. I think I nailed this one pretty good! I also made a tasty, low calorie, Tzatziki Sauce.

One of the key ingredients to make these Gyros spicy is to use jarred hot banana peppers and/or any other type of hot peppers you can find. I grilled the chicken seasoned with some Kosher salt, crushed black pepper and cayenne pepper. When I’m ready to prepare the Gyro’s I saute the banana peppers with some white onion, diced up chicken breast, Frank’s Red Hot Sauce and some olive oil.

Saute until your onions are tender and your concoction is ready to put in your pita! For the Tzatztiki Sauce it couldn’t be more simple! I use Fat Free Plain Greek Yogurt, Kosher salt, fresh dill, diced up cucumber and green onion. And then I just top my Gyro with some chopped up Romaine lettuce and some Roma tomatoes.

Here’s a breakdown of ingredients and instructions …

Spicy Chicken Gyro’s

Prep Time: 5 Min    Cook Time: 15 Min    Servings: 4


3                      Grilled Boneless/Skinless Chicken Breast, Diced
1                      Medium White Onion, Sliced
3/4 Cup           Hot Banana Peppers
1/2 Cup            Franks Red Hot Sauce
1 1/2 Tbsp         Olive Oil
4 Slices             Flat Bread
2 Cups             Romaine Lettuce, Chopped
1                      Roma Tomato, Sliced & then halved              
1/2 Tsp             Kosher Salt
1/4 Tsp             Crushed Black Pepper
1/4 Tsp             Cayenne Pepper

Tzatziki Sauce

6 oz                  Plain, Fat Free Greek Yogurt
1/2 Cup            Cucumber, Finely diced
4 Tbsp              Green Onion, Finely diced
1 Tbsp               Fresh Dill, Finely chopped    


Mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper & 1/4 teaspoon Cayenne Pepper to make your seasoning for the chicken breasts. Sprinkle seasoning mixture over the chicken breasts once they are on the grill. *If you like a little more heat, feel free to add more black pepper or cayenne pepper.

In a bowl, mix together your yogurt, diced cucumber, green onion and dill. Set aside or put away in a container for later and place in refrigerator.

When your chicken is done, let it cool for about 5 minutes. Slice your white onion and add it to a skillet with your banana peppers, olive oil and franks red hot sauce. Dice up your chicken and place in skillet with your onion and peppers, medium heat. Saute until your onion has softened.


*You can always make this one serving at a time and prep your onions and peppers with your cooked and diced chicken at a later time. I personally like to take these for lunches because they are filling but a super light and low calorie lunch! 

Feel free to add more Frank’s Red Hot Sauce if you really like some heat!

Please let me know if you make these and what you think! I would love to hear from you. Leave a comment, send me a message, whatever your heart desires!

Until next time,


Sweet Heat Chicken Fajitas

With it being Cinco De Mayo weekend, Mexican inspired dishes are on the brain!

I love some heat in my meal and when it’s paired with something sweet … I cannot resist! 
This recipe was something that was whipped together while I vacationed in Palm Springs back in March and it is seriously DE-LI-CIOUS! The only thing I did differently when I made this again, was the marinade I used for the Chicken. Which ultimately just ended up enhancing this recipe! 
Taste buds, beware.
Sweet Heat Chicken Fajitas

Let’s talk chicken marinade first! You’re going to want to let your chicken breast marinade for a good couple hours. The longer the better!


I used equal parts of the items pictures above for the marinade; Sriracha, Franks Red Hot Sauce & Hawaiian Marinade. I had 3 chicken breasts to marinade, so I used approximately 4 Tablespoons of each sauce. Just make sure your chicken breasts (depending on how much you’re making) is covered evenly in the marinade.

The primary components to this recipe are the Jalapeño’s & Pineapple that you add to the Fajita mixture. The rest is really quite basic.

I prefer to use Red, Yellow or Orange peppers, but feel free to use any color pepper you like. Just don’t forget your onion. I strongly recommend Yellow Onion, which has a bit of a sweet flavor. Though, some prefer White Onion (which has a stronger “onion taste”) or Red Onion (which can be a bit on the lighter “onion taste” scale, especially once sautéd).

When you start to sauté your veggies, you can start grilling your chicken. I don’t have a convenient gas or charcoal grill, so I use my stove top grill. This thing actually works quite great! Obviously you have to have a gas stove and not an electric one, if you want to use one of these. 
I add the Jalapeño and Pineapple after the peppers and onions have softened. Your Jalapeño and Pineapple don’t need to soften much, just sauté long enough to combine flavors. I usually let everything sit together on low for about 10 minutes.

Time to eat!

I like to use the 10″ tortillas, specifically the “super soft” ones. And then I top the my fajitas with Tapatio Hot Sauce and Low Fat Sour Cream. I will also add a little bit of Mexican Rice as a side when I bring this for lunch to work.


Here’s a breakdown of the ingredients and instructions …

Sweet Heat Chicken Fajitas

Prep Time: 10 Min or Less    Cook Time: 20-25 Min    Servings: 8-10


3                    Boneless/Skinless Chicken Breasts
3-4 Tbsp         Sriracha
3-4 Tbsp         Frank’s Red Hot Sauce
3-4 Tbsp         Hawaiian Marinade
2-3                Peppers (color is your choice)
1                    Medium Onion
2                  Whole Jalapeno Peppers
1 1/2 Cups      Diced, Fresh Pineapple
1 Tbsp           Olive Oil (for sauteing)


Combining the Srirach, Frank’s Red Hot Sauce and Hawaiian Marinade together in a quart size sandwich baggie, along with your chicken breasts. Let this sit overnight or for several hours before cooking.

When you’re ready to cook, slice up your peppers and onions. Using 1 Tbsp of Olive Oil in your saute pan, add your peppers and onions and turn your stove on to medium heat.

Start to grill your chicken in what ever manner you’ve chosen to do so. Each chicken breast should need about 7 min on each side to cook. Time may vary depending on your stove or if you’re using an actual charcoal or gas grill, so checking the internal temperature of your chicken is always the best way to ensure it is safe to consume. It is recommended for chicken that the internal temp be at 165 degrees.

Your vegetables should be soft after about 10 minutes. Go ahead and add your pineapple and diced jalapeno peppers (seeds removed – unless you like it REALLY hot), turn your burner down to low and let that sit for no longer than 10 minutes. Stirring every couple of minutes.

Once your chicken is done, let it cool for a couple of minutes before cutting it up in to thin long slices.

Now serve & enjoy!!


If you’re interested in using one of these indoor smokeless grills, you can purchase one online for about $20. The device is just placed right on top of your burner, as pictured below, and then you add al little water to the base! They work great! 

Please let me know if you make these and what you think! Send me a message or post a comment! I would love to hear from you!

And don’t forget to subscribe to my blog!

Until next time,


Palm Springs: Part II

Better late than never is what they say, right? Life has been majorly busy with work and family upon my return from vacation. It’s a good thing I got that vacation in when I did.

Here is Part II of the Palm Springs grub …

Stuffed Peppers


These are some seriously delicious stuffed peppers. The recipe comes from my friend Shenelle who has yet to dish over the exact details to these bad boys. But I got the basic ingredients down and I think one could manage to go off of just that. 
The following items are in her stuffed peppers …
  • Mozzarella Cheese
  • Ground Turkey
  • Jasmine White Rice
  • Diced Peppers
  • Whole Peppers (with the tops cut off)

So, what I do know about the details of the creation of Shenelle’s stuffed peppers is that it’s essentially a mixture of the Jasmine White Rice, Ground Turkey and some diced pepper. She cuts the tops of the peppers, that are to be stuffed, off. You want to soften the peppers that are to be stuffed a little bit so I think she boils them for about 10 minutes in a pot. Set aside those peppers tops and dice the remains up the best that you can. Then brown your ground turkey, cook your rice by the package instructions (I think she adds a little olive oil and salt to hers) and this is your mixture. Mostly rice, then turkey and then peppers. Stuff those ingredients in to your softened peppers and coat the top with shredded Mozzarella. Bake in oven at about 400 degrees for 15-20 minutes or until brown like pictured above. 
Seriously. So. Delicious. – And you don’t feel like a cow after eating them, but they are soooo satisfying!
Now on to MY feature dish …
Open Face Steak & Havarti Cheese Sandwiches

I had a house full of 8 people completely silent while indulging on these sandwiches. They are absolutely delicious! But man did I get in over my head by making 8!! It was proven to have been a bit much and I will seriously never do it again. I am going to go ahead and say that if you have to make more than 4 at one time, it’s going to be too much work. Unless you have a huge oven, or more than one stove, where you can have at least 2 baking sheets under a broiler at once.
The ingredients are as follows … 
  • French Baguette Loaf or Ciabatta Loaf
  • Steak (I’ve used both T-Bone steak & New York Strip)
  • Havarti Cheese
  • Sauteed Peppers, Onions & Mushrooms
    • Olive Oil
    • Balsamic Vinaigrette 
  • Garlic Aioli
    • Mayonnaise
    • Crushed Garlic Cloves (1-2)
    • Lemon Juice
    • Kosher Salt (to taste)
    • Ground Black Pepper (until it’s visible in your aioli after being mixed)
First, you want to get as much prepped as possible. So I start by making the garlic aioli. You just want to mix together all of the ingredients listed above (mayo, garlic, lemon juice, salt & pepper). Set it aside in the fridge when finished.

Next, I would suggest dicing up all of your vegetables. I usually cut up an even ratio of red, yellow and orange peppers as well as onion and mushrooms. I personally like lots of mushrooms. But I usually throw them all in to my saute pan and hold off on adding the olive oil and vinaigrette until I’m actually ready to cook them.

You want to finely shred your Havarti. Which let me tell you, is not easy. Havarti is a fairly soft cheese that does not shred easily if you are not patient and gentle. Don’t worry if you end up getting some crumbles in there though. Set that aside in the fridge also.
*It’s your lucky day if you shop at a grocery story that already has shredded Havarti – I have yet to find one.

Get your meat on the grill or start cooking it in which ever manner you plan. I would suggest cooking the meat no more than medium temperature unless you are completely against your meat being pink/red.
*If you’re grilling, feel free to split your baguette or ciabatta bread in half (the long way) and brush the insides with some olive oil and throw those on the grill for some crispy bread! 

Once you’ve started your meat, go ahead and add about about a tablespoon of Olive Oil and about 2-3 tablespoons of vinaigrette to your saute pan full of veggies and set your burner on low/medium heat, remembering to stir your veggies every couple of minutes.

Your meat should be ready or almost ready to be flipped to its other side. Once your meat is finished, slice it up in just slightly larger than bite size pieces.

Your bread should also be about crispy now. Remove it from the grill and set it aside face up on a baking sheet.

Turn your oven broiler on high. While that heats up, brush the insides of your bread with the aioli. When your veggies are finished, place a layer on top of the aioli. Then a layer of your steak. Now sprinkle a generous layer of shredded Havarti cheese on the very top.

When your broiler is ready, place your baking sheets of open face sandwiches on the rack directly underneath the flames. You want to keep a really close on eye on these, because the cheese will melt and brown very quickly (2-3 minutes tops!).

Aaaaand, enjoy!!!
*Can see you now why this would be a lot to do for 8 people!? 🙂 

Salmon Burger on a Bagel w/ Avocado Spread

These were seriously delicious! And a really easy and quick dinner idea!

We got the salmon burgers frozen from Trader Joe’s which turned out to be pretty tasty! I was however, a little disappointed when I pulled them out of their individually vacuum sealed packaging and they started to fall apart. I ended up kind of smooshing them back together by hand and cooking them in a piece of tin foil rather than just throwing them right on the grill, as I’d originally hoped.

The ingredients included, are as follows …

  • Salmon Burger
    • Added lemon juice, kosher salt and crushed black pepper for a little flavor
  • Avocado Spread
    • 1 whole Avocado, mashed
    • 1 Tbsp of Mayonnaise
    • Kosher Salt & Crushed Black Pepper to taste
  • Sauteed Mushrooms
  • Diced Pineapple
  • Everything Bagel

I threw some lemon juice, and a little bit of kosher salt and crushed black pepper in the tin foil w/ the salmon patty.

For the avocado spread I mashed up a whole avocado and added a tablespoon of mayonnaise and a little bit of kosher salt and crushed black pepper.

I also sautéed some mushrooms (I looooooove mushrooms). And I diced up some pineapple for a little sweet flavor to mix in there.

It’s a pretty basic puzzle to put together here. Spread your avocado mixture on to the top portion of your toasted bagel, add your mushrooms (or vegetable of choice) and the pineapple and then the salmon burger and place on the bottom portion of bagel.

I made this with some potato wedge fries, which I can assure you will end up making a feature in plenty more recipes to come!

Sweet Heat Chicken Fajitas

Chicken Fajitas are a classic meal and what better way to spruce them up, than with some jalapeños and pineapple! And I have to make sure to give credit to my friend Shenelle for coming up with the genius idea to throw in the pineapple.

I’m not going to indulge in this meal too much, only because I am going to make these for lunches this coming week, and I will go much more in to detail about what goes in to this delicious recipe at that time.

But for the ingredients, the basics are …

  • Bell Peppers (a variation of Red, Yellow & Orange is my favorite)
  • Onions
  • Pineapple
  • Jalapeno
  • Marinaded Chicken
  • Toppings (Salsa, sour cream, avocado, etc…) 

The rest is pretty self explanatory as far as preparation. But again, I will be posting later in the week, a little more in depth, about the recipe itself.

As usual, I would love to hear from you guys. Please send me your comments, suggestions, questions.

And if you get the chance, visit Palm Springs, California, it’s an absolutely beautiful place!! Here are a few pictures for your viewing pleasure …

Until next time, 

Palm Springs: Part I

Hello everyone!!

Soooo, it turns out that 22 days is a loooooong time to be on vacation and out of my usual routine. But I’d be lying if I said that I didn’t adjust well. I am very lucky to have a job where I can take so much time off!

California was beautiful and my remaining time off back here at home, in Minnesota, was nice also. We ended up cranking out some nice weather and you can feel Spring in the air! I almost started my herb seedlings garden, but decided to hold off until this weekend. **Yes, I do plan to blog about my seedling garden and indoor herb garden!**

Now, onto why we’re really here … FOOOOD!

We didn’t do as much cooking as I’d honestly hoped or planned on and I was horrible at taking pictures of everything. So ultimately what we have here are instructions on what we made and pictures of the final results, for most everything. One of the recipes (Stuffed Peppers) I am still waiting for the details on from my friend. So please keep checking back for that!

First things first …

Bloody Mary Bar & Nosh
This is my Blood Mary Bar!! And it was intense! Aaaand somewhat difficult to maintain in a house full of 8 people so I did change up the nosh menu often. I would basically just use leftovers from stuff we’d eaten for snacks and lunch to replace some of the random things you see here, but we obviously had the essentials at all times. 

The items you see in the Bloody Mary Bar pictured above are …

  • Cold Homemade Leftover Pizza Bites
  • Grilled Johnsonville Cheddarwursts
  • Swiss Cheese bites wrapped in Turkey
  • Extra Sharp Cheddar
  • Extra Spicy Pepperjack
  • Blue Cheese Stuffed Dates wrapped in Bacon
  • Deviled Eggs w/ Bacon Sprinkles
  • Bacon Strips
  • Blue Cheese Stuffed Olives
  • Dill Pickles
  • …and then the obvious (Salt, Pepper, A1 Steak Sauce, Hot Sauce, Climato, etc)

*Please, excuse the quality of these pictures – I literally cropped and zoomed in on these from the original.

For My Deviled Eggs I kind of just winged this one. (I had never made these, so I had asked my boyfriend what he does to his amazing Deviled Eggs and then I just kind of went off on my own with that). So for those I used …

  • Mustard
  • Mayonnaise
  • Diced up Pickles
  • Paprika
  • Bacon Sprinkles
I used 6 hard boiled eggs, cut them in half and removed the hardened yolk. With my yolk mixture I added about 2 Tablespoons of mustard, 1 Tablespoon of Mayonnaise, 1 large pickle very finely diced and then I sprinkled Paprika and some left over bacon crumbles on the top. If the consistency doesn’t look right, just add more Mustard & Mayonnaise, as you see fit.

For my Blue Cheese Stuffed Dates wrapped in Bacon I went off a recipe from Pinterest, but these are about as basic as you can get. I had tried these delicious little buggers at Devil’s Advocate in Downtown Minneapolis. We had a Groupon for breakfast and bloodies and this was on a hot skewer! I took one bite and had no idea what it was, so I pulled our server aside and I barely got the words out of my mouth to ask what this delicious little thing was and he knew immediately I was asking about the dates. Trust me, just try them, you won’t regret it!

So for these I used …

  • Bacon
  • Pitted Dates (I got mine in a package and already pitted, found in the baking aisle)
  • Blue Cheese Crumbles

The building process of these is pretty simple! You want to take your bacon slices and cut them evenly in half. Cut open your date down the long side. Stuff some blue cheese crumbles inside and then wrap them closed with the slice of bacon. I suggest setting them on your baking sheet with the fold side down so that the bacon starts to stick to itself during the cooking process. 


The rest of the Bloody Mary Bar is pretty self explanatory and you can really get creative with it. I’ve seen Bloody Mary Bars where there are all sorts of different pickled vegetables. I once found some pickled baby corn at Target (Market Pantry Brand) and they are really tasty! And if you’ve ever pickled before you know there are many different things you can pickle! I like to try different types of cheeses and meats on mine.

I’ll post Part II ASAP, and we’ll take a look at a few of the things we made for dinner!

Here’s a sneak peek!! ….



Until next time!


Cream Cheese, Artichoke & Pepper Stuffed Chicken Breast

*****First things first, this is likely going to be my last post from Minnesota for a few weeks. As of Monday I will be in sunny Palm Springs, CA for a week and a half vacationing with friends. We take this trip annually and every year the deal is that everyone is to choose a meal to make for dinner. So, we’re going to be doing A LOT of cooking while there and I’m really excited to share the deliciousness with the rest of you! I have hopes of posting while there, at best, some short and sweet stuff. 

My menu items currently consist of Open Face Steak & Havarti Cheese Sandwiches and making all of the Bloody Mary Bar nosh. I am gonna try making some blue cheese stuffed and bacon wrapped dates, cheese curds, stuffed peperoncini’s, meatballs and a few other random things. Some of the other people have already disclosed their menu items and we’re going to likely see some Stuffed Peppers, Breakfast Quiche, Baked Ziti, Fish Taco’s & much more!*****

Now, on to my blog post …

I love to get creative with chicken and one of my favorite things to make is stuffed chicken breasts. You can get really wild with this one and combine a multitude of ingredients to make it really tasty! I’ve tried all sorts of different cheeses … such as Mozzarella, Blue Cheese & Cheddar … and a multitude of vegetables like Mushrooms, Tomatoes or even Spinach.

So last week for lunches, I made …

Cream Cheese, Artichoke & Pepper Stuffed Chicken Breast
I like to marinade my chicken if I have the opportunity. This time around I used some Olive Garden Italian Dressing. I let it sit in the dressing for about an hour before cooking. You can certainly let it marinade longer … because the longer the better! However, I wouldn’t recommend exceeding 24 hours. 🙂 

Before taking my chicken out, I get my veggies ready. I used frozen artichoke hearts and mixed peppers from Trader Joe’s, and then I thawed them by placing them in some water that was brought to a boil for about 5 minutes. And then drained them and let them dry a little bit.


Then I mix the dried veggies with the cream cheese. I had on hand some left over Onion & Chive and Garden Vegetable flavored cream cheese. I used about 2/3 cup. You can use more or less, depending on how creamy and cheesy you want it to be.


To prepare the chicken for stuffing, you want to cut off all the fat. The more expensive the chicken, the better quality it’s going to be. I highly recommend buying the better of brands when you’re going to be stuffing chicken breasts.

Lay the chicken breast flat on a cutting board, place your hand/palm on top of the chicken breast and using a sharp knife, slice the chicken breast almost in half. Using your fingers or a meat hammer, pound out the flatter portions of the chicken breast. Ultimately the goal is to make it so that you can stuff more in to the chicken breast and doing this makes the pocket you’ll be putting your ingredients into more “roomy”, if you will.

Then scoop about 2 Tablespoons worth of mixture in to your chicken breasts and fold two ends together. You can pinch your ends shut or use something like a toothpick to keep the ends together.

*I like use toothpicks to hold the ends together.

After I stuff all of my chicken breasts, I place them on a baking sheet lined with tin foil about 2-3″ apart from one another. I then season the chicken with a few different things. This time I went with Kosher Salt, Ground Pepper, Spicy Poultry Seasoning & Red Pepper Flakes.


I then bake the chicken breasts at 350 degrees for about 40-45 minutes or until the juices are running clear.

*I’m personally a little finicky about chicken and like to cut in to the thickest portion of a chicken breast and see if there’s no pink left. You can also use a meat thermometer.

This a really easy thing to make! And you can add it with all sorts of different sides. I of course needed a carb and then wanted to make sure to throw a veggie in there. So I went with a potato medley and steamed green beans.


Here’s the breakdown of ingredients and instructions …

Prep Time: 15-20 Min  Cook Time:  45 Min  Servings: 5-6 (How many ever Chicken Breasts you make)

Cream Cheese, Artichoke & Pepper Stuffed Chicken Breast


5-6                 Chicken Breasts
8-12oz           Marinade (your choice)
2/3 Cup         Frozen Artichoke Hearts
1/2 Cup         Frozen Roasted Peppers
2/3 Cup         Cream Cheese (Flavor of your choice)
Kosher Salt
Fresh Ground Pepper
Red Pepper Flakes
Poultry Seasoning


Start by marinading your chicken breasts. If this is something you chose to do the night before or earlier in the day, then move on to the next step. Otherwise, add your chicken breasts and marinade to a large freezer/ziploc bag and let sit for 15-30 min.

Now, prepare your vegetables. If you’re thawing vegetables, bring a small pot of water to a boil, remove from heat and add the frozen vegetables. Then let them sit for about 5 minutes. If you’re chopping up fresh stuff, set off to the side once finished.

In a bowl, mix together your cream cheese and your vegetables really well.

Pull your chicken breasts out of their marinade and discard the remaining marinade and bag. On a clean cutting board, laying the chicken breast flat. placing your hand on top and using a sharp knife, slice the chicken breast almost all the way in half. Leaving about an inch of uncut meat at the far edge of the chicken breast.

Then spoon approximately 2 Tablespoons of your cream cheese mixture in to the center or bottom half of the chicken breast. Fold the top portion over the filling. Then using your toothpicks (approx 4) “pin” together the edges, placing the toothpicks about 1″ apart from one another. Place the stuffed chicken breast on your foil lined baking sheet.

Once all of your chicken breasts are stuffed and on your cooking sheet, you can season them as you choose. I just sprinkled lightly a bit of kosher salt, fresh ground pepper, poultry seasoning and red pepper flakes.

Bake at 350 degrees for about 40-45 minutes, or until your juices are running clear. Feel free to use a meat thermometer!

Nutrition Information —>  Total Calories: 422  Fat: 14.6g  Protein: 65.8g


I hope you enjoy this recipe! I would love to hear from you about this. Whether it’s what you did differently or how it turned out! Post a comment or shoot me an email!

Until next time,


Gimme Some Oven

I love food, and I like talking about food.

for the LOVE OF NOSH

I love food, and I like talking about food.