Blueberry Muffin Hack


I had a container of blueberries that needed some loving, so I tried this blueberry hack for copycat Otis Spunckmier muffins. SO AMAZING!!!!!!


1 package whole blueberries
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla


Rinse blueberries lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.

Carefully fold blueberries in batter with a spoon or spatula. try not to break the berries, they can be very tender.

Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 – 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 – 15 small muffins.

Overnight Oats

This is one of my favorite healthy breakfasts! There are so many different combinations that you can make! Here, I used rolled oats, Sigg’s Strawberry Icelandic yogurt, strawberries and blueberries, low-fat milk, and honey. Have you made this before? If so, what combinations have you made?


1/2 cup rolled oats or quick oats
1/2 cup yogurt, my new favorite is an Icelandic yogurt called Sigg’s
1/2 cup fruit of choice, plus more for the top if desired
1/2 cup milk of choice
sweetener of choice (honey, agave, brown sugar), as desired
1 pinch of salt


Add your oats on the bottom of a mason jar. Add the yogurt over top, then add the fruit. Finally, add the milk and salt. Stir everything together, put the lid on and shake the jar, then refrigerate overnight. Depending on your yogurt and milk of choice, you may wish to add sugar or your favorite sweetener, and you can add this at any time. In the morning, stir and enjoy!

Chicken Thighs with Thyme, Mushrooms, and Bacon

Evening friends! I hope you all have had a nice relaxing weekend. The weather has been BEAUTIFUL here the last few days, so we have really been enjoying playing outside and seeing the sun.  Tonight I made this scrumptious chicken dinner for my family. img_6383

Chicken Thighs with Thyme, Mushrooms, and Bacon


4 Bone-In, Skin-on Chicken Thighs
1 large package of mushrooms, sliced
5 pieces of cooked bacon, chopped
Four Springs of Thyme
Salt, Pepper, and Poultry Seasoning, about a tablespoon each


Preheat your oven to 375.

Marinate your chicken thighs in a few tablespoons of olive oil with about 2 springs of thyme that have been taken off the sprig. Season your marinate and massage your chicken. You can do this all in a plastic Zip top bag if you don’t want to touch the chicken. Marinate anywhere from 15 minutes to an hour, depending on how much time you have.

Add your chicken to a hot pan, skin side down first. The first side will take about 10 minutes and the second side for about 5 minutes.

Take out your chicken and lower the temp. to medium. Add in all your mushrooms. Cook them in the olive oil and chicken fat that have rendered out while cooking. This will take about 6 minutes. Stir to coat all mushrooms.

Add in your cooked bacon. Add your chicken thighs back in,along with the rest of the thyme right on top.

Finish cooking in the oven for about 40 minutes.

I served with some steamed broccoli, Parmesan noodles, and crusty bread.

Banana Bread Two Ways

Over ripe bananas call for a little baking! Decided to try it two new ways! Happy Sunday!


For the bread:
    • 3 over-ripe bananas, smashed up
    • 1/3 cup melted butter
    • 3/4 cup sugar
    • 1 egg, beaten
    • 1 tsp vanilla
    • 1 tsp baking soda
    • dash of salt
    • 1 1/2 cups flour
Cinnamon Swirl: 1/3 cup sugar and 1 Tbs cinnamon
Blueberry: 1 cup of fresh blueberries

Directions for the Cinnamon Swirl Bread-

  1. Preheat oven to 350. Butter and four a loaf pan. These would be great in muffin tins as well.
  2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
  3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Directions for the Blueberry Bread

  1. Preheat oven to 350. Butter and four a loaf pan. These would be great in muffin tins as well.
  2. Mix butter, sugar, egg, and vanilla and baking soda together. Then gently stir in flour. Be careful not to over-mix!
  3. Gently stir in blueberries
  4. Bake for 50-60 minutes.

Pork Enchiladas

Evening friends! I hope everyone is well. So glad tomorrow is Friday!!!! Earlier this week I made this. The first meal I used the pork to make BBQ sandwiches. They are always a hit.

Tonight, I used all the leftover pork to make these yummy enchiladas. Super easy! I took the leftover pork and some Mexican cheese blend and rolled them up in tortillas. Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes. Clean plates all around! 

Lime Chicken Rice Bowl

Why does the weekend go by so fast? So sad that tomorrow is Monday already!

Yesterday, my husband decided to make us some lunches for the week (with my help) and came up with this recipe. Pretty simple. I marinated 3 chicken breasts with a bottle of lime marinade for about an hour. Then the hubby grilled them, cut them up and added them to a container with Mexican rice, black beans, and jarred roasted red peppers. Looking forward to lunch tomorrow!img_6346img_6345img_6348

Weekly Meal Plan 1/7/17

Afternoon guys! The sun is out and the snow is melting fast. We only had a dusting, so no reason really to freak out the way we did, but we never know how the weather in Georgia will be. We still have lots of winter left and possibility of  bad weather, but for now all is just fine.

We went out for brunch this morning to a place called First Watch. I really love it; everything I have gotten there has been super healthy and yummy. Everyone else in the family likes it fine, but I get to add it in to the brunch rotation occasionally. img_6340

Then we were off to the store. We haven’t been to the store as a family in a few weeks and our pantry and fridge were pretty bare, so we loaded up on a ton of food for the week.

Here is our meal plan for the week. I am going to start adding in our breakfast and lunch plans as well.

Breakfast- Egg and Sausage Burritos, Yogurt Parfaits, Avocado Toast, Cereal, Bagels and Cream Cheese, Oatmeal with milk, fruit, and honey

Lunch- Lime Chicken Bowls (recipe coming soon), Kitchen Sink Salad, leftovers from dinner


Sat-Homemade Chicken Tenders


Sun- Cauliflower Rice with Shrimp Stir Fry

Monday- Shrimp Pasta of some sort

Tuesday- Enchiladas

Wednesday- BBQ Pork Sandwiches


Thursday- Clean out the Fridge Night

Friday- Some sort of fish dish