Homemade breakfast

Matt and my breakfast
Eggs, bacon and hash browns.


Danielle and Gabe breakfast.

-Gabe likes pepper a lot


Appetite For Change

I volunteer the other day and help make some seriously yummy food. I am excited to make the chicken recipe at home.

link to the recipes


Moo goo gai pan

Matt surprised me with getting every thing to make moo goo gai pan. He pick the recipe. I was worried that the sauce was going to be too fancy but it was really yummy. Next time I think I will at more chicken broth to dilute the sauce a little.

moo goo gai pan
recipe that I used
serving 3


1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained

1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips

1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1/4 cup chicken broth


1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.


2. Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown.


Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes.


Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

My Dinner


Butternut squash soup and a salad

My mom sent up three huge butternut squash. I decided to make butternut squash potato soup and a salad.

The soup was really good. Next time I’m going to try it with out the potatoes.

Butternut squash soup

Savory Butternut Soup ~6 servings
Preparation Time – 1 hour
Cooking Time – 30 minutes

1 large butternut squash
2 tablespoons vegetable oil
2 small onions, chopped
2 cloves garlic, chopped
4 cups vegetable broth
2 medium russet potato, cooked
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
pepper to taste

-Preheat oven to 375 degrees and oil a baking sheet

-Cut squash in half, scoop out the seeds and place cut side up on the baking sheet.Pierce the flesh of the squash a few times with a fork or knife.
Roast squash for 45 minutes.

-Bake potatoes at the same time.

-Remove from oven and let cool until you can handle it. Scoop out squash leaving the skin

-sauté onion in a large soup pot.

– add everything. Heat up a bit. Blend with immersion blender.

– enjoy

note the awesome cups and one of the bowls that my sister made 🙂


Yummy snacks from my momma

My mother’s dip and snap peas were a delicious quick snack. I honestly have no idea what is in the dip. She sent it up with a bunch of fresh veggies from her garden.


Love pickle wrapped in ham and cream cheese. One of the only ways I like pickles other than on sloppy joes. These pickles my mom sent up are amazing. I actually like them all on there own. She made them with cucumber from her garden.

Cooked ham with cream cheese and home made pickles.


Breakfast tacos

Ingredients  Serving 2

– 2 eggs

-2 corn tortilla

– 2-4 slices of ham

– shredded cheese

– salsa


1. heat tortillas, I like them a bit crispy.  Scramble each egg. Heat up ham

– Add everything to the tortia. I used my fresh black bean mango salsa that I had made the day before.

Veggie Burger and Mango sweet potato salsa

Here is a quick dinner I made with Matt. It was veggies burger and sweet potatoes from the freezer.  I also used Mango Salsa I had made earlier.

My dinner

My dinner

Matt's dinner

Matt’s dinner

Black bean quinoa burgers with onion and spinach

I made a double batch of black bean quinoa burgers for danielle and me. I am working of having my meals in the freezer so when I am feeling lazy I can grab a quick healthy meal.

Ingredients serving ~10

-2 cans f black beans

– 1/2 cup of quinoa

– 1 medium onion, chopped

– 1 bundle of spinach

-1 jalapeño

– seasonings, salt, pepper, garlic


1. Cook the quinoa. 2 cups water 1/2 cup quinoa, bring to boil. cook for 20 mins. Making sure to stir and you don’t boil away all your water.











2. Chop onion and jalapeño

3. Cook bundle of spinach











4. Add everything to a big bowl and blend it all up. I used my immersion blender.











5. Now you can form into patties and cook or measure out about 1/3 cup on to a piece of saran wrap and freeze for about 2 hours. Then you can wrap individually or just toss in to a freezer bag.












My dinner  On mushrooms and yellow bell pepper and avocado on top.


Pulled pork


-$10 dollars of cheap pork

-BBQ sauce



-put pork in crackpot with 1/2cup of water and 1/2 cup BBQ sauce.

-cook 8-hours

-drain and fork apart

My dinner


My Lunch

I made spring rolls with lettuce and pea pods. It was so good. I originally made pulled pork so I could put it in the freezer and pull it out when I was being lazy but it was way too good to set aside.


Stuffed sweet potato w/ black bean mango salsa

Danielle and I had our first roommate dinner in our new house 🙂 We made Stuffed sweet potato w/ black bean mango salsa. It was really good. Fast to make and super cheap. 5 bucks for four servings. Not to mention it is quite healthy. Next time I am going to put in half or no seeds from the jalapeño because it was a bit too spicy for me.

Found on
5 dollar dinners

I microwaved the sweet potatoes for 5 min because I was starving. Then I steam baked them for 30mins.

We also added some avocados on top.



My lunch