I was super pumped to move into my own place for the simple reason of cooking for myself. It takes a little discipline and work, but it is SO fun! Here are a few recipes that I stole from Pinterest and cooked in the last month. These are pretty basic meals that I absolutely love!

Skillet Chicken Fajitas



For the Chicken Fajitas
  • 1 pound chicken breasts, sliced up
  • 2 tablespoons fresh cilantro or parsley
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Juice of half a lime
For the Peppers and Onions
  • 2 teaspoons extra virgin olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 of a yellow onion, thinly sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt


  1. In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
  2. Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
  3. Preheat a 12 inch cast iron skillet over high heat with 2 teaspoons of the oil.
  4. When the skillet is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
  5. Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
  6. Remove the peppers and onions from the skillet onto a plate and set aside.
  7. Add another 2 teaspoons of oil to the hot skillet.
  8. Add in the chicken fajita mixture and saute until the chicken is cooked through and no longer pink.
  9. Add the peppers and onions back into the skillet along with the juice of half a lime.
  10. Cook everything for another minute then serve!

Taco Salad


  • 2 heads of iceberg lettuce , chopped
  • 1 lb of Hamburger Meat, cooked
  • 1 cup of shredded cheddar cheese
  • 1/2 red onion, diced
  • 1 1/2 Cups of tomatoes, diced
  • 1 can of pinto beans, drained
  • 2 whole avocados , diced
  • 1 cup of ranch dressing
  • 4 handfuls of Doritos, crunched up
  • Garlic salt & pepper
  1. Cook Hamburger meat, season with garlic salt and pepper to taste
  2. Combine all ingredients
  3. Toss salad together with dressing
  4. Transfer to new bowl

Note: Don’t add the chips and the dressing until just before service as they will get soggy

Pumpkin French Toast



  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 Tbsp packed light-brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 9 slices bread
  • Butter, for griddle


  1. Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.
  2. Butter griddle and dip bread into egg mixture  then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.

Avocado Tuna Salad Sandwich

avacado sandwich


  • 2 cans of flaked light tuna
  • 1 ripe avocado
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 red apple, chopped
  • 1/4 cup chopped, toasted walnuts
  • 1 T pickle juice (or water-if using increase salt slightly)
  • 1 tsp dried dill
  • 1/2 tsp dijon mustard
  • 1/4 tsp cumin
  • salt and pepper, to taste


  1. In a large bowl, mash up avocado with the back of a fork or potato masher.
  2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
  3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
  4. Serve on bread, top on salad or eat plain.
  5. Will keep up to 1 week in refrigerator.

Sweet Potato and Black Bean Bake

black bean


  • 1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes, to soften)
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (14.5 oz.) can diced tomatoes, drained
  • ½ an onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cinnamon
  • 1 cup salsa, divided
  • 2-4 tortillas
  • 4 oz. shredded cheese
  • Salt & pepper to taste


  1.  Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with a natural cooking spray; set aside.
  2. In a large bowl, combine diced sweet potato, black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.
  3. Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.
  4. Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.
  5. Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.

8 Can Chicken Tortilla Soup


  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 (15 oz) can sweet corn, drained
  • 1 (12.5 oz) can chicken breast, drained
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10 oz) can green enchilada sauce
  • 1 (14 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning
  1. Open and pour all ingredients into a large stock pot or into your slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese, sour cream, avocado and tortilla chips.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s