Abbie Lynn <3

This is my first recipe in awhile and I'm excited to share it with you guys. This past weekend we went to Las Vegas for my boyfriends brothers wedding and it was gorgeous! Did you know that the 21st floor of The Cosmopolitan hotel has a wrap-around balcony? They had their ceremony right out on the balcony overlooking the Vegas strip. So amazing! Anyways, so the four days there I spent eating fast food every day and drinking a little bit of alcoholic beverages and I came back home and lost 1.3 pounds! You guys HAVE to try this Vegas Diet ;)  Jace is at his Nana's so last night Kevin and I had a late dinner of this Italian Pot Roast with Potatoes and Carrots. We served this with a few pieces of garlic toast and it was such a filling meal. If you make this, please let me know what you think! The original recipe can be found HERE from Rachael Ray. Ours below has less potatoes and carrots, thyme instead of rosemary and garlic powder instead of garlic. We also eliminated mushrooms.

I made this soup last night and it is so perfect for a cold, winter evening. Although it's not really super cold here in Central California, I know some places around the United States are getting covered with snow. If you are one of those states, please stay safe and stay warm.  This original recipe can be found HERE - otherwise our version is below. We did not add diced green chiles, added more enchilada sauce and beef broth and didn't rinse the beans. This turned out well with shredded cheese on top and tortilla strip chips on the side. Perfect for dipping! Enjoy!j Ingredients: 1 pound ground beef 2 cups beef broth 1 can (28oz) crushed tomatoes 1 can (28oz) enchilada sauce 1 can black beans, drained 1 can kidney beans, drained 1 can corn, drained 2 packets of taco seasoning mix Tortilla Strip chips Directions: Heat a large skillet over medium heat until hot. Spray with cooking spray. Add ground beef and cook about 8 minutes, until no longer pink. Transfer all ingredients ex

Since I spent three days at my cousin's house earlier this week, all we did was eat Buffalo Wild Wings, cookies, Spaghetti and other amazing food. Last night was back to cooking for me. I wanted to make something simple and so I chose the Crockpot Chicken and Rice. The original recipe can be found HERE and I made a few changes below. I am very picky with chicken recipes because usually the recipes end up with dry chicken. My new favorite chicken recipes have been creamy and this one was no different. So good! If you make this, comment below and let me know what you think! Ingredients: 3 medium-sized boneless skinless chicken breasts 1 tsp dried parsley 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp pepper 1 10oz can of cream of chicken soup 1/2 cup half and half 2 cups instant white rice Directions: Place the chicken breasts in a slow cooker and sprinkle with parsley, garlic powder, onion powder and pepper.  Whisk together the cream of chicken soup and half and half and pour o

I actually wanted to share this recipe from HERE and I followed the recipe step-by-step and this was seriously the best cheese sauce I have made! The only change I made was used Chili with beans instead of no-bean chili. Enjoy! Ingredients: 16oz Velveeta Cheese 1 cup Half & Half 1/2 tsp ground cayenne pepper 2 tsp paprika 1 tsp salt 15-oz can chilis with beans 1 tbsp chili powder 2 tsp cumin 1 tbsp lime juice tortilla chips Directions: Cut Velveeta cheese into cubes and place in a slow cooker.  Add all ingredients to it except chips. Cover and cook on high for one hour. Stir until everything comes together. Cook on high for 45 minutes.  Serve with tortilla chips and enjoy! 

This recipe was actually perfect for the Superbowl but seeing as how it's almost a week late, I figured I may as well share it for other events or next years Superbowl even. You can really use this as an appetizer for any holiday or meal. The original recipe used whiskey in the recipe. I didn't want to do that so I just made it my own below. If you make these, please let me know if you like them. I really, really loved them! Ingredients for the meatballs: 6 pieces of cooked bacon 2 tsp onion powder 2 tsp garlic powder 1.5 pounds ground beef 1/3 cup breadcrumbs 2 tsp parsley 1/4 cup half and half 2 tsp smoked paprika 1 tsp chili powder 1 tsp salt Ingredients for the sauce: 1 cup BBQ sauce 1/4 cup brown sugar 1/4 tsp crushed red pepper chopped chives to top Directions: Cook bacon on the stove.  Use a potato masher to crush cooked bacon. In a bowl, combine the bacon bits, onion powder and garlic powder. Mix in the ground beef, breadcrumbs, parsley, half and half, and seasonings. 

The name might sound a little funky but this was really good! We have been trying to cook this tri-tip steak that we bought for the past week and it just hasn't happened so Kevin thought it would be good to cut up and put in the chili. What a great idea! And if you are looking for a hearty chili recipe just in time for Superbowl - this is it! The original recipe was from Cooking Chew HERE but we made this recipe our own plus added the tri-tip!  Here goes! Ingredients: 1 tbsp onion powder 2 tbsp garlic powder 3 tbsp chili powder 1 tsp oregano 1 tsp salt 16 oz can chili beans (do not drain) 16 oz red kidney beans (do not drain) 1 cup chicken broth 1 lb ground hamburger meat (drain) Three small tri-tip steaks Directions: Pour all of the ingredients in a crockpot except the tri-tip steak.  Mix everything together and cook on high for 5 hours.  After 4 hours, cook the tri-tip on the stove until it is cooked through. Add to crockpot, stir, and cook for another 30-60 minutes. When it'