Fruit and Yogurt Parfait

This is an easy, quick way to have a healthy breakfast or late afternoon snack with minimal effort.

Here's what you need:

1 vanilla yogurt, individual serving size
1-2 tablespoons granola, I like Special K
2 tablespoons frozen strawberries w/ sugar, thawed
blueberries

Layer thawed strawberries, yogurt, granola and top with blueberries.

You can change up the fruit and/or yogurt flavors to make your people happy...

Easy, Peasy! 

Chicken, Bacon, Cheddar, Ranch Breakfast Tacos

This recipe came about out of desperation! Caleb was home for the weekend and I wanted to send some breakfast items back to school with him. Unfortunately, or fortunately in this case, I didn't have any breakfast type meat. But I did have some leftover Chicken Bacon Ranch from the night before. So, I did what I usually do...I made something up! And it was darn good!

6 eggs, beaten
1 cup, or whatever you have leftover, chicken bacon ranch meat mixture
1/2 cup cheddar cheese
4 flour tortillas, soft taco size

Spray a skillet with non-stick spray, or melt a tablespoon of butter.

Add eggs and let cook a minute or two until they begin to set up a little.

Scramble them around to continue cooking and when close to being done or when they aren't runny anymore, throw in the chiken, bacon ranch mixture and stir it around to heat.

When the eggs are cooked, the meat mixture should be heated through. Remove from the heat and toss in the cheddar cheese, stirring to incorporate it throughout the eggs and meat. It'll melt as you stir.

Warm flour tortillas in the microwave for 10 seconds or until they are easy to handle/fold.

Fill each tortilla with a generous helping of the eggs and meat mixture.

Fold over and enjoy!

Chicken Florentine Pasta

this photo doesn't do this dish justice...

This is a dish I originally made for Doug and I, but since then, the boys have enjoyed it, too. It goes together quickly and is a lighter option than many pasta dishes.  Great for summertime. Use a wedge of fresh Parmesan if you can...it really enhances the flavor.


1 pound Penne, I like the mini kind
4 whole Boneless, Skinless Chicken Breasts, cut into bite-size chunks
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 teaspoons minced garlic
3/4 cups white wine (you could use all chicken broth)
3/4 cups Low-sodium chicken broth, may need a little more
1 bag Baby Spinach
2 cups diced tomatoes
Parmesan Cheese, shaved with vegetable peeler, can use grated if it's all you have on hand


Put pasta on to cook according to package directions.

In a skillet heat olive oil and butter over medium-high heat. When hot, drop chicken in and let cook till brown on one side. Flip over and cook until done. Remove from skillet.

Turn heat on skillet to medium and add minced garlic. Stir around for 1/2 a minute or so to avoid burning the garlic.

Pour wine and chicken broth in skillet and stir to deglaze the pan. The liquid will bubble and reduce.

When it has reduced by about half, turn off the heat.

Add in the tomatoes, spinach chicken and drained pasta.  Gently stir to combine, the spinach leaves will wilt as you combine.

Shave plenty of parmesan on top and toss gently once again.

Serve with extra Parmesan if desired.

Source: Pioneer Woman