Taco Pie

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This is a pretty fun take on tacos. The next time you have taco night with your family, try making a taco pie instead. You take a can of crescent rolls and press them into a pie pan and then layer on the beef, cheese and tortilla chips.  I used the garlic butter crescent rolls instead of just the plain crescent rolls and I think the garlic flavor helped make this pie even better. Once the pie comes out you can top it with your favorite Taco toppings. I recommend taco sauce. We didn’t have any in our house, and now I wish we did. It would have made this taco pie really good. I’d make this again. Maybe with some beans and corn inside the meat sauce next time.

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Taco pie recipe adapted from Taste and Tell

Taco Pie


  • 1 can crescrent rolls (8oz)
  • 1 pound ground beef or turkey
  • 1 tablespoon taco seasoning
  • 1/2 cup salsa
  • 3/4 cups crushed tortilla chips
  • 1 cup sour cream
  • your favorite taco toppings


Step 1
Preheat the oven to 375F.
Step 2
In a skillet, cook the ground beef until browned and cooked through. Add in the taco seasoning and the salsa and cook until warmed through.
Step 3
Unroll the crescent rolls. Separate the dough into 8 triangles. Line the pie dish with the triangles, with the small point at the bottom middle of the dish and the wide end at the top. Press the edges together.
Step 4
Pour the cooked beef mixture onto the crust. Sprinkle the crushed chips over the top of the beef. Drop the sour cream in dollops over the chips and gently spread. Top with the cheddar cheese.
Step 5
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve topped with lettuce, tomatoes and avocados.

Baked Sweet and Sour Chicken

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I’ve been sick lately and haven’t been in the mood to cook anything until tonight. Being sick around Christmas time sucks. I was supposed to go to my cousin’s in Grand Forks, ND but I didn’t, because I didn’t want to get my whole entire family sick. They were having prime rib and my Mom said that it was fantastic when she got back on Christmas day. Hopefully getting sick around Christmas time doesn’t become an annual thing…..

This has been one of the best recipes on pinterest I’ve found in quite a long time. I think I look at pinterest too much during the day, because I’ve noticed that a lot of recipes get pinned over and over again. Every once and awhile, I’ll find something good I want to try though.

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The rice reminded me of the rice they served at the Habachi restaurant I went to at the beginning of this month. The only thing that was missing was the butter, so I added a tablespoon. I swear, I think when I saw them making it, they added a whole stick. The sweat and sour chicken was great too. You could totally cheat with this recipe and buy some of those chicken bites in the store that are already breaded and just dump the sauce over that. I will be making this recipe again. The next time you feel like going out for Chinese food stay at home and make it instead. You probably already have a lot of the ingredients on hand. Having frozen peas, carrots, and onions in the freezer always helps too! Here is the recipe. The recipe for the fried rice can be found at the link below too.

Recipe from Life as a Loft House

Baked Sweet and Sour Chicken


  • 3-4 bonless chicken breasts
  • salt and pepper
  • 1 cup corn starch
  • 2 eggs beaten
  • 1/4 cup canola oil
  • 3/4 cups sugar
  • 1/2 cup distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tsp garlic salt
  • 4 tablespoons ketchup


Step 1
Start by preheating your oven to 325 degrees.
Step 2
Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
Step 3
Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.


Lasagna Skillet


I have a new favorite recipe site. I’ve been pinning recipes like mad from food.com I think it’s a sister site of foodnetwork.com, because I see it linked on the bottom of theirs. You should check it out.. Oh yah, and the greatest part of that website is that they have nutrition info on there too. SCORE!

Lasagna skillet takes less than 30 minutes to make. It’s a lot faster than making the layered lasagna. The noodles cook in the skillet with the water and marinara sauce. There’s only one pan to wash in the end instead of 3 or 5 different ones. You can use your favorite store bought marinara sauce and mine just happens to be Trader Joe’s Roasted Garlic marinara sauce. So good on top of anything. Make this version of lasagna instead, the next time your craving some Italian food. Use different types of sauces and meat to change it up.


Servings: 8

Points Plus: 8 (I used part skim mozzarella, part skim ricotta, and 95% lean ground beef to figure out the points)

Nutrition Info: Calories 492.6, Fat: 17.2g, Carbs: 63.2g, Protein: 20.1g, Fiber: 7g (from food.com)

Recipe from food.com

Lasagna Skillet


  • 1 pound ground beef, turkey, sausage
  • 2 cloves garlic
  • 1/4 tsp crushed red pepper
  • 6 ounces curly lasagna noodles
  • 26 ounces store bought marinara sauce
  • 2 cups water
  • 1/2 cup part skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 3/4 cups ricotta cheese
  • 1/4 cup fresh basil


Step 1
Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
Step 2
Drain meat and return to skillet.
Step 3
Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic)
Step 4
Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
Step 5
Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
Step 6
Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.

Step 7
Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan cheese.
Step 8
Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
Step 9
Cover and let stand off heat until the cheeses melt (about 3-5 minutes).

Bourbon Chicken

One of my favorite things to get at the Asian restaurants in the mall is Orange Chicken. The Bourban chicken is good too, it kind of reminds me of Orange chicken in away.  The bourban chicken in those places are always deep fried and twice the calories. This recipe has half the fat and calories in it and the whole recipe comes together in no time. There’s no bourban in the recipe but other ingredients in the recipe make up for that. If you don’t like it spicy just cut back on the red pepper flakes. We both really liked it, and I’d make this meal again. This recipe had over 2,000 reviews on food.com. Glad, I found it!

Our cook book, 50 Shades of Bacon, got on the front page of my local news paper today. If you get on the front page, you’re  considered a local celebrity in this town. :) We also had one of the radio stations in town here get a hold of us and asked if we wanted to do an interview. Pretty awesome! Don’t forget to pick up your copy or try to win your own 2 posts below this one.

Servings: 6

Calories: 267, Fat: 9.15g, Carbs: 15.46g, Fiber: 0.2g, Protein: 29.66g

Points Plus: 7 (without rice)


Bourban Chicken


  • 2lb boneless skinless chicken breast
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 3/4 teaspoons crushed red pepper
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce


Step 1
Heat oil in a large skillet.
Step 2
Add chicken pieces and cook until lightly browned.

Read more at: http://www.food.com/recipe/bourbon-chicken-45809?oc=linkback
Step 3
Remove chicken.
Step 4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Step 5
Add chicken and bring to a hard boil.

Step 6
Reduce heat and simmer for 20 minutes.

Step 7

Serve over hot rice and ENJOY.