Simple Baked Chicken Legs – Few Ingredients Needed!

Quick and Easy Baked Chicken 

simple baked chicken

I have been wanting chicken for a few weeks and I finally decided to whip up some simple baked chicken legs! This is a super easy way to make chicken in the oven and it turns out delicious. The skin does have a little crispness to it. I enjoy making fried chicken, but frankly I don’t always have time for all the steps now that Clay is here. He loves his attention and I don’t want to spend to much time in the kitchen!

My husband doesn’t like meat on the bone so I made these to eat for lunches during the week for myself. I was shocked at how cheap bone-in meat was. This was a third of the cost of what we would pay for boneless chicken breasts! I think I paid around $3 for this pack of chicken, I about passed out! I am used to paying so much more, it was a nice surprise. I just stored the leftover in the fridge and it was good reheated. 

baked chicken

Baked Chicken Recipe

Simple Baked Chicken Legs – Few Ingredients Needed!



  1. Start by preheating your oven to 375 degrees.
  2. Then place chicken in a 9x13 baking dish.
  3. Rub oil on each drumstick making sure to lightly coat all sides. This will help it not stick.
  4. Next sprinkle the drumsticks with the salt and pepper, and garlic salt with parsley.
  5. Bake drumsticks for 20 minutes, then flip them over and bake an additional 25 minutes.
  6. They are done with they are a little crispy on the outside and juice runs clear. Also their is no more pink to the meat.


This is truly an easy recipe that takes very little prep time, which is nice on nights you might not have a lot of time! Pair with some steamed veggies, rice or whatever your family enjoys! I will be making this for sure here and there for myself for quick lunches! You can also use other parts of chicken, I just prefer drumsticks.

I was going to also share, Clay started crawling the other day. It is a little slow and not perfect yet, but he is in the process! We are very excited to see another milestone met! He sure is growing up so fast!

Easy Crockpot Chicken and Stuffing Meal

One-Pot Meal That Is A Crowd Pleaser

Easy Crockpot Chicken and Stuffing

This easy crockpot chicken and stuffing is delicious and you just toss in your crockpot in the morning, and in the evening you have a meal ready for you! Having a new baby, I don’t really have a lot of time to cook a meal, it has to be very quick, minimal prep work, and delicious of course! I had come across this recipe a long time ago when I was pregnant and I jotted down the recipe to give it a go!

The one nice thing is it takes a few minutes to prep, only a few ingredients, and it is a crockpot meal, so you dump it in and you are good to go! I love not having to worry about what to cook for dinner all day, I can do it first thing in the morning and be set for the day!

 PanSaver Slow Cooker Liners with a Sure Fit Band, 4 Count


If you haven’t tried these crockpot liners, you might want to! They make cleanup easy! You just slip it in your crockpot before you start cooking, when done, grab your bag and toss in the trash! Easy Peasy and no stuck on food all over the side of your crockpot!

Crockpot Chicken Stuffing

crockpot chicken stuffing

Now one thing about this recipe is, you can toss in your favorite vegetable as well, if you want green beans or corn, just put to one side of the crockpot. Adam doesn’t like cooked vegetables, so we opt out of that.

Easy Crockpot Chicken and Stuffing


  • 2 lb Chicken (I used Tenderloins)
  • 1 Box Chicken Stove Top Stuffing
  • 3/4 Cup Water
  • 8 Oz Sour Cream
  • 1 (10.5 oz) Can Cream of Chicken Soup
  • Salt & Pepper
  • Vegetables (OPTIONAL)


  1. First off lay your chicken at the bottom of Crockpot. Salt and Pepper Generously.
  2. Next, Mix the Stove Top, Water, Sour Cream, and Chicken Soup in a bowl.
  3. Pour the mixture over the chicken and spread evenly.
  4. Cook on low for 6-7 hours or high for 4 hours.
  5. Serve and Enjoy

As you can see very quick and to whip up and doesn’t take much to do! We will have this every now and again, Adam isn’t a huge chicken fan. But, I really liked this. The stuffing is a bit soft, so it isn’t the same consistency as regular stuffing. Adam explained it well, it is like a thick chicken and noodle but with stuffing. This is a great crockpot meal for the family!



Meatball Stroganoff – Nice Hearty Dinner Idea

Meatball StroganoffIf you are looking for a new recipe to whip up, here is a delicious one for you! Meatball Stroganoff, yummy right?! The really awesome thing about this recipe is the bran cereal used is great for adding fiber to the recipe! Can’t beat that! To me a recipe like this is such a comfort meal, nice and hearty and warms the heart!

Meatball Stroganoff

If you are not a huge fan of egg noodles you can always do mashed potatoes or rice as a substitute! I am an egg noodle or mashed potato fan! I normally switch between them depending on the day and what I am craving that day!

It has been pretty chilly today, I think we are in the 70’s but it feels more like the 60’s! It has me so excited for it to get cool and stay cool for awhile! When it is cold out I love having hearty meals like this to have for Adam to enjoy after a long hard day at work! I hope you all enjoy this tasty recipe!



Serves 4

1 egg, beaten

¼ cup milk

1 lb ground beef

¼ tsp marjoram

⅛ tsp garlic salt

1 tsp Worcestershire sauce

1 tbsp fresh parsley, chopped

½ cup bran cereal

9 mushrooms, sliced

2 onions, chopped

1 ¾ cup beef broth

1 tbsp flour

1 cup sour cream

1 to 2 green onions, chopped for garnish, if desired

4 cups egg noodles

Meatball StroganoffHow to Make: 

  1. In medium sized bowl, stir together egg and milk. Add in bran cereal, parsley, marjoram, garlicsalt and Worcestershire sauce and mix together.
  2. Add in ground beef and mix together with clean hands.
  3. Shape into about 20 to 24 one-inch balls.
  4.  In a non-stick skillet, brown the meatballs over medium heat.
  5. Once cooked, carefully remove meatballs and place on a paper towel lined plate and set aside.
  6. Add onions to the skillet over medium heat and cook for about 3 to 4 minutes. Add in the mushrooms and beef broth.
  7. Reduce heat to medium low and simmer, covered, for 30 minutes.
  8. In a small mixing bowl, blend together the flour and sour cream. After 30 minutes of simmering, add sour cream mixture to the skillet and stir.
  9. Add in the meatballs and cover and continue to cook for 10 minutes or until sauce starts to thicken.

This is a good time to boil your noodles.

Meatball StroganoffTo serve, place egg noodles on each plate and top with meatball mixture. Garnish with green onions and season with salt and pepper if you wish.


Garlicky Swiss Chard, Onion & Cannellini Bean Sauté Recipe

Garlicky Swiss Chard, Onion & Cannellini Bean SautéHere is a recipe you might not see everyday, it is a fun side dish to spice up any meal! It is also pretty easy to whip up, it is Garlicky Swiss Chard, Onion & Cannellini Bean Sauté. Now you can Serve as a side dish or main meal! The choice is totally yours! Below is the delicious recipe for you to try out!

Garlicky Swiss Chard, Onion & Cannellini Bean SautéIngredients For Garlicky Swiss Chard, Onion & Cannellini Bean Sauté
(serves four as a side dish or two as a meal)

1 small bunch fresh Swiss Chard
1 medium size onion, thinly sliced
4 garlic cloves, peeled and thinly sliced
3 tablespoons of olive oil *see note
1/4 teaspoon salt
1/4 teaspoon pepper


1. Wash and dry the Swiss Chard. Remove all the larger stems. Discard any that appear to be tough and chop the rest.

2. Heat the olive oil in a large skillet over medium heat.

Garlicky Swiss Chard, Onion & Cannellini Bean Sauté3. Add the chopped Swiss Chard stems, onions and garlic. Turn the heat down to medium-low and cook until the onions are tender to your liking, stirring every couple of minutes. This took about 4-5 minutes for me. Do this low and slow as to not burn the garlic.

Garlicky Swiss Chard, Onion & Cannellini Bean Sauté4. Add the Swiss Chard leaves, beans, salt and pepper and stir to combine. Cover and cook for 3-4 minutes, stirring frequently.

5. Uncover, taste and adjust seasonings.

Garlicky Swiss Chard, Onion & Cannellini Bean Sauté


Since so many people are sensitive to salt, I write my recipes with a little less than what I like. Beans scream for salt, so I actually used closer to 1/2 teaspoon in this.

I like to use a lot of olive oil, because it’s just so good for you and adds both flavor and moisture to this dish. If you want to save some fat and calories, you can reduce the amount of oil to one tablespoon and add a little water, as needed.

To turn this into a soup, add 2 cups of low-sodium chicken or vegetable stock when you add the chard and beans. Bring to a simmer and cook for about 5 minutes. Serve with Parmesan on top and a loaf of crusty bread!

Hope you all enjoy this recipe, it is really tasty! 

Copycat Olive Garden Spaghetti Sauce

Copycat Olive Garden Spaghetti SauceIf you love Olive Garden, you might want to check out this Copycat Olive Garden Spaghetti Sauce Recipe! This is really pretty simple to whip up, with minimal ingredients! You can create a delicious dish from the comfort of your home!

So if you are getting hungry like me, here is the recipe along with ingredients you will need! Enjoy this tasty meal!

Copycat Olive Garden Spaghetti Sauce

Note this recipe makes about 3-4 jars of sauce and it freezes great so whip up a batch

and save some it for a night you have no time to cook.


 3 cans of Crushed Tomatoes (either regular or with basil, oregano and garlic) 28 oz.

sized cans OR 12-15 fresh tomatoes (peeled, chopped and blended in a food


 4 cloves of garlic

 4 Tablespoons of dried basil

 1 ½ tsp of Black pepper

 1 -2 TBSP of Sugar (optional) – this takes out the bitterness and makes it a little sweet

 2 TSBP olive oil

 ⅓ cup of grated Parmesan or Romano Cheese

 Minced Green Peppers (optional)

Copycat Olive Garden Spaghetti SauceDirections:

1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed


2. Heat for one to two minutes, making sure not to burn the garlic, then add all the

tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

3. Reduce heat to low and simmer for 2-3 hours stirring often.

4. For the first half of the simmer time, do so with the pot uncovered, then cover.

5. Add the cheese, stir in and simmer for an additional 5 minutes or so.

6. Enjoy!!

Hope if you make this recipe, that you and your family enjoy it!