Nacho Chicken Bake

Nacho Chicken Bake is the result of dinner time sneaking up on me! A few weeks ago,  5:30 rolled around way too  fast! I had laid out chicken and pinto beans for chicken tacos but with a crying baby and moody toddler, I didn’t feel like making homemade tortillas or cutting up and frying the meat.

I had to get creative!

I decided to boil the chicken and turn the pintos into refried beans.

The result was this easy and yummy Chicken Nacho Bake:


Refried Beans
Shredded Chicken 
Rotel Tomatoes


Layer chips on a pizza stone/baking dish. Add layer of refried beans over the chips, layer on chicken, top with rotel and cheese and bake at 350 for 15 minutes.

Really this is one of those recipes that has endless possibilities.

Use black beans instead of refried beans. Replace the chicken with steak or taco meat. Instead of Rotel, use fresh tomatoes, salsa or pico de gallo. Once baked you can top with any favorite fresh vegetables or sour cream! {We were wishing we had an avocado to slice and put on the top!}

Quick, easy, frugal and yummy, the type of dish I love!

Chicken Tacos on Homemade Tortillas

Mexican food is a favorite in our home and when it’s hot outside we eat Chicken Tacos at least once a week and sometimes twice! {Unless I’m in my first trimester and chicken isn’t appetizing…thankfully I’m over that aversion now!)

We received a tortilla press as a Christmas present and we love making homemade tortillas. So far we haven’t settled on a favorite recipe but every one we’ve tried has been delicious.

Chicken Tacos make a quick, easy and frugal meal.


Chicken Breast {we typically dice but sometimes will shred}

Taco Seasoning {try homemade taco seasoning; when we shred the chicken we use rotel to season}


Toppings {Guacamole, Sour Cream, Cheese, Cilantro, Salsa, Tomatoes, Lettuce, whatever you like!}


1. Cook your chicken; season and let simmer.

2. Serve on tortillas and garnish with your choice of toppings.

Easy, frugal and delicious!

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Steamed Cabbage and Squash

Over the past few months, I’ve been working on incorporating more vegetables into our diet. As we’re trying new vegetables and cooking vegetables in different ways, I’m finding that I simply love vegetables!

Two of my favorites are cabbage and squash. I ate cabbage growing up, only in a stir fry though! The thought of cabbage any other way wasn’t exactly appealing. As far as squash goes, I just started eating it a little over a year ago. It’s delicious!

Steamed Cabbage and Squash is so simple to make!


Squash (1 medium/large, sliced)

Cabbage (about 2 cups worth diced up)

Butter (about 2 tablespoons)



1. Melt butter in large skillet.

2. Add in squash and cabbage, stir to mix with the butter. Sprinkle with a little salt and pepper.

3. Cover and let steam for a few minutes or until the vegetables reach the tenderness you desire.

4. Serve and enjoy!

This makes a great side dish. I frequently fix this for an easy and yummy lunch. Paxton enjoys the steamed squash and I just love it!

Buffalo Chicken Pizza

We love anything buffalo around here and lately have been putting Franks Red Hot Sauce on just about anything we think it will taste good on! {It’s really good on Mexican Casserole!}

Buffalo Chicken Pizza has been a favorite dish of ours for a couple of years. It seems that this pizza gets better every time we make it and we love it more!


Your favorite pizza crust


Hot Sauce

Cheese {We prefer mozzarella}

{Lately we’ve been using 2 leg quarters of our Springer Mountain Farms Chicken since it’s just going to be boiled and coated in hot sauce! Save that good breast meat for another meal! }


1. Boil your chicken.

2. Shred the chicken. Coat it in hot sauce. We use a lot of  hot sauce!

3. Spread a layer of hot sauce on your pizza crust followed by a thin layer of cheese. Spread chicken evenly around the entire pizza crust and top with more cheese.

4. Bake at 450 for 20 minutes or until the pizza is browned and bubbly!

5. Enjoy this delicious and slightly spicy pizza!!