This one comes from my mother-in-law, Sandi. Which she got from one of her dear friend/co-worker, Brenda. She's been making this one for as long as I can remember, and don't forget I've been eating at her kitchen table for about 25 years now. I remember being invited to my then boyfriends house for dinner, and this was a dish she made I'll never forgot. SO good! I love the fact that I now serve it to her grandkids, while making something that brings back memories for the hubs. One of those full circle moments.

It's one of those comfort dishes and every time I make it, there are NEVER any leftovers. It has quickly become one of my children's favorites. They refer to it as, "Grandma's Chicken with the gravy" and I love that.

It's quite simple to throw together. Can even be done ahead of time and refrigerated on busy days. I'm all about that! Now, if you're watching your calories, it may not be the best choice, but heck....who cares! I don't. It's that good, and to me it's worth splurging on. I have however tweaked the original recipe with brown rice + 'low fat' + 'reduced sodium' ingredients. Which hasn't really altered the taste, so I'll leave that up to you. 


  • 6-8 boneless skinless chicken breast
  • I-2 package(s) of Buddig Beef or jar of dried beef
  • 1 large 22 oz can 'fat free' Cream of Chicken Soup 
  • 16 oz 'light' sour cream
  • 1 pkg. bacon, uncooked
  • 1/4 cup of chicken stock or sherry

Pre-heat oven to 275 degrees.

Place a slice of dried beef under chicken breast and secure by wrapping each breast with a piece or two of uncooked bacon. Then place wrapped chicken breast in baking dish. Repeat with each breast.

In a medium size bowl mix together sour cream + cream of chicken soup and chicken stock (or sherry). Pour evenly over chicken, using a spatula to spread and cover chicken evenly.



Bake covered with foil for 2 hours. Remove foil and bake an additional hour. Total cook time three hours. Yes, 3 hours. Nice and slow. It makes for really tender chicken and a delish gravy. You'll see, totally worth the wait. 

Remove from oven and let stand 10 minutes, allowing sauce to set up a little. Carefully scoop up chicken breast and place on top of your carb of choice. I suggest serving over rice or wide egg noodles. My family digs it over short grain brown rice. Be sure to ladle that yummy gravy over top. The *BEST* part! 



I usually pair with a steamed green veggie and whole grain dinner rolls. Dang, this is making me hungry just typing this.


Seriously. Enjoy! 


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This is a KID FAVORITE and is requested weekly. Super simple to throw together. I always try to keep my pantry stocked with these ingredients. Perfect for those busy weeknights. Most times I make ahead in the morning, cover and refrigerate until I'm ready. You'll just need to tack on about 15 more minutes to the cooking time. It's one of my go-to meals and something I feel good about serving to my family. It's healthy + filling and flavorful. I'm certain once you make it, they'll be asking for seconds. 

  • 1 lb Jennie-O Ground Turkey Meat 
  • 1 lb box Ziti pasta, whole wheat 
  • 15 oz Part-Skim Ricotta Cheese
  • 1/2 cup parmesan cheese
  • 1 egg, slightly beaten
  • 28 oz can organic crushed tomatoes 
  • 6 oz. can of organic tomato paste
  • 3/4 teaspoon of garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 tablespoon fresh basil, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 8-10 oz shredded mozzarella cheese
  • salt + pepper

Boil pasta, drain and set aside. In a medium skillet brown turkey. In a large bowl combine crushed tomatoes + fresh herbs + tomato paste + salt & pepper to taste, and browned turkey meat. Add cooked ziti noodles and mix well. Set aside.

In a medium bowl combine ricotta, egg, parmesan cheese,  1/2 of mozzarella cheese and onion and garlic powder. Mix well. 

Grease a 9x13 baking dish. Layer 1/3 of turkey/ziti mixture, and dot with spoonfuls of ricotta all over 1st layer. Repeat two more times. Cover with remaining mozzarella cheese. 

Bake in a preheated 350° oven for 30 minutes or until bubbly and cheese is golden. Let stand for 5-10 minutes after cooking. 

Just add garlic bread + salad, and dinner is DONE!

Serves 6 


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I bet you didn't know what you were getting into, when you asked me for more quick and easy weeknight meals? Hold on tight, because I'm about to whip out 100 crock pot recipes. Here's another house favorite. This is such an easy one to whip up. Perfect for a simple weeknight dinner, but also works if you need something quick and easy for a crowd. I actually made it for the neighbors on Halloween night and it was a HUGE hit. This one is pretty healthy too. I don't use any cream or heavy dairy products. I love to add veggies to recipes when I can, and this one has yellow zucchini hidden inside. Hey, you've got to squeeze them in where you can, right? 

Side Note: I mentioned this in my Hey Landyn post from Monday, but I am absolutely obsessed with my crockpot. It truly is one of the most used appliance in my kitchen, outside of my coffee maker of course! So, if you plan on sticking around for quick + easy recipes, you'll need this. 

I hope this one makes it into as heavy of a rotation at your house, as it is at mine. Let me know what you think!



  • 2 tablespoons olive oil 
  • 1 small white onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow zucchini, diced
  • 32 oz Pacific Foods Low Sodium chicken broth
  • 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
  • 1 can northern beans
  • 1 can pinto beans
  • 1 can cannellini beans
  • 1  carton (12oz) Pacific Foods Organic Cream of Chicken Soup
  • juice of one lime
  • 1 tablespoon cumin, or to taste 
  • 1 1/2 teaspoon white pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes, optional. I like it spicy :) 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper


  • sour cream
  • tortilla strips
  • fresh cilantro 
  • lime wedges 
  • pepper jack cheese 
  • sliced avocado 
  • diced jalapeno 


  1. Place removable cast aluminum insert from your crockpot to the stove top.
  2. Heat on medium, add olive oil.
  3. Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
  4. Add chopped zucchini. 
  5. Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well. 
  6. Drain and rinse beans under cold water, then add to crockpot. 
  7. Add chicken tenderloins whole. You'll shred at the end of cooking. 
  8. Set your slow cooker to LOW setting. Cover and cook for 6-8 hours. 
  9. Before serving, shred chicken while in crockpot. Use two forks to do so. 

Serve with suggested toppings above.