Chili Mac


I have a house full of boys. They all help Grandpa on the ranch all summer. After a long, hot day of moving irrigation pipe, a hearty dish is always a favorite of my hard working ranch hands. This is a quick, simple, stick to your ribs kind of recipe (my favorite kind!). It’s full of flavor and won’t disappoint.    ~Kathy


16 oz. cellentani or elbow macaroni

1 ½ lb. lean ground beef

1 c. finely chopped onion

4 cloves garlic, finely minced

¼ c. kale or spinach, finely chopped (I prefer kale)

1 (15 oz.) can chili beans in chili sauce

1 (14.5) oz. can mild Ro-tel tomatoes, undrained

1 ½ c. beef broth

1 c. low sodium V8 or tomato juice

1 medium bell pepper, chopped, optional

2 ½ tsp. chili powder

1 ½ tsp. ground cumin

½ tsp. salt



Cook pasta in salted water, according to directions. Drain and return to pot.

In a large skillet cook ground beef, onion and bell pepper. About 5 minutes before beef is finished cooking, add garlic. Remove from pan and drain. Return beef mixture to large skillet or pot. Add remaining ingredients, stir gently over medium heat to combine. Adjust seasonings as needed.

Spoon the meat mixture carefully into pot with cooked noodles. Stir to combine and heat through over low heat.

Serve with cornbread (our favorite) and grated cheddar cheese if desired.


Parmesan Crusted Potatoes


We are a potato loving family.  We love them mashed, roasted, fried, baked… you name it.  My kids’ favorite is mashed (not surprisingly) but I like variety.  These Parmesan Crusted Potatoes are one of my favorites.  The salty, crunchy crust on the tender potatoes is TO DIE FOR.  I could make a meal out of these.  They take just a few minutes to prep, so I like that I can make these first and pop them in the oven to cook while I make the rest of supper.  Serve hot with some chives & sour cream or ranch dressing.  These are 4 Weight Watchers SmartPoints per serving… the challenge is eating just one serving!




1 ½ lbs. baby red potatoes

½ c. shredded parmesan cheese

¼ tsp. garlic salt

½ T. garlic powder

1 T. extra-virgin olive oil

Cooking spray

Coarse kosher salt

Chopped chives, optional garnish (I buy the lightly dried kind.  They last longer.)

Sour cream or buttermilk ranch for dipping, optional



Preheat oven to 375°F.

Spray a shallow baking dish with non-stick spray.

Wash potatoes & pat dry.

Cut each potato in half and set aside.

In a small bowl, mix shredded parmesan, garlic salt, & garlic powder; mix in olive oil, stirring to coat.

Spread the parmesan mixture evenly on the bottom of baking dish or small sheet pan.

Place the potatoes, cut side down, on top of the parmesan.

Spray the tops with cooking spray and sprinkle lightly with kosher salt.

Bake for 50-60 minutes, or until tender & golden.

Scrape potatoes off the pan with a metal spatula, being careful to loosen parmesan along with the potatoes.

Sprinkle with chives & serve with ranch or sour cream, if desired.
Weight Watchers info:  This recipe makes 6 servings at 4 SmartPoints each, not including optional dipping sauce.

Chicken Blanco Enchiladas

FullSizeRenderMy family is a big fan of anything that you can top with cheese and wrap in a tortilla.  When the boys were little, dinner outings were much easier at any restaurant that served “chips and cheese.”  I’m always looking for ways to make these cheesy Mexican dishes a little healthier, and this hearty version with white beans is tasty and filling.  Weight Watchers friends can really lighten it up by making a few easy changes (see notes). ~ Tracy


1 T. butter

½ c. finely chopped onion

1 can chopped green chiles

1 large or two small jalapeno peppers, seeded and finely chopped

3 cloves garlic, minced

1 can (approx. 15 oz.) cannellini beans / white navy beans

8 oz. cooked shredded chicken (I use plain shredded rotisserie chicken)

¼ c. fat free chicken broth (or prepared chicken bullion)

1 c. finely chopped fresh baby spinach (will wilt down when cooked)

Half (or less to taste) bunch chopped cilantro leaves

1 block (usually 8 to 10 oz.) queso fresco, crumbled  (I used Cacique brand)

8 to 10 flour tortillas (I used medium soft taco size.)




1 T. butter

½ c. finely chopped onion

2 T. flour

1 c. chicken broth (or prepared chicken bullion)

1 can chopped green chiles

2 jalapenos, seeded and chopped

1 t. salt

½ c. light sour cream

1 c. reduced fat, shredded Mexican style cheese

Cilantro for garnish

Melt butter in sauce pan. Add onions, chilis, peppers, and garlic. Saute until onion begins to become translucent. Add beans, chicken, broth, spinach, and cilantro. Simmer on low for 10 minutes.

Spoon chicken mixture into tortillas and a couple of tablespoons of Queso Fresco to each. Roll to close, placing seam side down in 9 x 13 baking dish that has been sprayed with non-stick cooking spray.  Continue the process until all filling mixture is used.

For the sauce, melt butter on low heat in sauce pan.  Add chopped onion and cook until onion becomes translucent. Add flour and stir until butter and flour are well combined. Slowly whisk in chicken broth.  Add jalapenos and salt. Simmer on low for 5 minutes or until sauce begins to thicken. Remove from heat and allow to sit for two to three minutes. Slowly whisk in sour cream. Pour sauce over enchiladas. Top with cheese and cilantro.

Bake on 375 for 25 minutes.


**As is, these work out to about 9 SmartPoints per enchilada.  By using fat free flour tortillas and leaving the Queso Fresco out, you can cut that to around 5 SmartPoints per enchilada.  But seriously, who wants to leave out most of the cheese?  I also figured the recipe with spreading 1 triangle of Laughing Cow spreadable queso fresco chipotle cheese onto each tortilla.  That brings each enchilada to only 6 SmartPoints.  Enjoy!



I have a confession.  I am kind of a dessert snob.  Now let me clarify what that means… I am not a snob when it comes to eating desserts. I will eat any and all desserts. (With the exception of minced meat.  Sorry minced meat, you and I cannot be friends.  Ever.  No offense to the minced meat lovers in the world -I know there are some out there.)  Ultimately what it boils down to is that I will only make desserts that I really like.  I like a lot of desserts!  Lots!  Many!  All kinds!  You get the picture.  And I like to make desserts as often as I can.  Unfortunately my waistline suffers.  That’s a blog post for another time.  Oh well.

Anywho, on occasion, I need/love a dessert that’s quick and easy to throw together but extremely tasty.  Sometimes, something just a little different.  What could BE (reference Chandler Bing here) more awesome than a brownie and chocolate chip cookies combined?  I’m glad you asked!  A semi homemade version that won’t let ya down!  You will not miss any of the extra effort that you would have to put into making all the batters yourself.  I promise!  Give this a whirl.  You will thank yourself!  I will not judge if you hide in a closet and devour the whole pan.  I feel your pain!  😉

~ Kathy



1 box chocolate cake mix

1 stick of butter, melted

1 egg

Pinch of salt

½ tsp. vanilla

1/3 c. chocolate chips

1 pkg. refrigerated Tollhouse mini chocolate chip cookies (you will only need 14 from the package)


Preheat oven to 350˚F.  Spray a 9×13 cake pan with non-stick spray and set aside.

Melt butter and pour into a large mixing bowl.  Add cake mix, egg, salt and vanilla.  Combine well.  Mix in chocolate chips.  Spread mixture evenly into the bottom of cake pan.

Remove one and a half rows of chocolate chip cookie dough (14 Mini cookies).  Randomly spread them out over cake mixture, placing them whole, broken pieces, etc.

(Use the remainder for more Brookies or bake them for good old chocolate chip cookies).

Bake for 22-25 minutes, or until a toothpick inserted in center of cake comes out clean.

We’re saying thanks with a giveaway!

Announcing our first giveaway!

We now have over 1,000 likes and we want to say thank you for supporting our new blog! We are giving away a gift package that includes one of our fabulous aprons (shown here) AND each of our favorite local food finds… think locally made sauces, jellies, spice mixes, etc.


Robin, Kathy, Tracy, and Erin

Here’s how to enter:
1. Like our Facebook page here:
2. Tag a friend who would love our recipes in the comments on the contest post. You may have to scroll down past one or two recipes to get there.  
3. Share the contest post.

Don’t forget to do all 3 steps to qualify!

*Must be 18 or older and a U.S. resident (lower 48 states only) to enter.

We will choose a winner this coming weekend.  Good luck to you, and in the meantime, enjoy some of our recipes!

Chicken Parmesan Casserole


We live near a town known for its Italian food, Krebs —  also known as “Oklahoma’s Little Italy.”  It was settled by Italian immigrants years ago, who soon opened several restaurants, cafés, and shops.  In fact, two of my favorite foodie establishments are there.  Lovera’s Italian Market makes their own award winning cheeses, sauces, sausages, marinades, dressings, etc.  When I go into their shop, I want one of everything.  It’s a foodie’s dream.  My other favorite Little Italy stop is Rosanna’s Italian Food.  Their Chicken Parmesan is to die for.  Rosanna’s also makes cheesecakes from scratch.  Again, a foodie’s paradise…however this Weight Watcher has to enjoy these things in moderation.  When I’m craving Chicken Parmesan but don’t want to spend the calories or cash, I make this easy, healthy spin-off.  It’s baked instead of fried and has all the best parts of Chicken Parm, complete with that crunchy crust which makes it worthwhile.  Plus, it’s much faster and easier for busy cooks!  Serve it with spaghetti or all by itself.

͂ Erin


Ingredients for chicken layer:

3 pounds boneless, skinless chicken breast – cut into small pieces

1 (29 oz.) can tomato sauce

1 packet McCormick Thick & Zesty Spaghetti Sauce Mix

1 T. garlic salt

1 tsp. Italian seasoning

¼ to ½ tsp. crushed red pepper flakes (I use ½ tsp. – plus I add more on my plated serving.)

Non-stick cooking spray


Ingredients for topping:

2 c. low moisture, part skim shredded mozzarella

2 c. panko breadcrumbs

½ c. shredded parmesan

1 ½ T. extra virgin olive oil

½ tsp. garlic salt

Basil, for garnish (optional) – I buy the chopped, lightly dried kind in the produce section


Preheat oven to 375°F.  Spray a 9×13 baking dish with non-stick cooking spray.  Spread chicken pieces evenly on the bottom of the pan.  Sprinkle the chicken with 1 T. garlic salt, 1 tsp. Italian seasoning, and red pepper flakes.

In a medium mixing bowl, whisk McCormick seasoning packet into tomato sauce until well combined.  Pour the tomato sauce mixture over the chicken.

Sprinkle shredded mozzarella evenly over sauce; set pan aside.

In a small mixing bowl, combine panko, shredded parmesan, olive oil, and ½ tsp. garlic salt.  Spread this topping evenly on top of mozzarella layer.

I usually spray a quick spritz of non-stick cooking spray over the top, to ensure even browning, but that is optional.

Bake on the center oven rack for 45-60 minutes until very bubbly and browned on the top (most importantly, until chicken is 165°F in the center).  If it starts to get too brown before fully cooked, cover loosely with foil.

Sprinkle with chopped basil before serving, if desired.

Weight Watchers info:  This recipe makes 8 servings at 8 SmartPoints each.

May’s Chicken Salad



When I first moved to the town where I currently live, there was a lovely little tea-room restaurant named after Mrs. Pawnee Bill, May Lillie.  Though the restaurant has been closed for many years, the chicken salad recipe is still a community favorite, often served at banquets, potlucks, and baby showers.  My sisters and I have made several adaptations to the original recipe, but I’d like to think that May Lillie would have served it proudly in her mansion.    ~Tracy

By the way, a visit to Pawnee Bill and May Lillie’s historic home is a must if you’re ever in our neck of the woods.  Plan your visit at:  or     


4 cups cooked and shredded chicken breast

1 small bunch green onion, finely chopped

1 stalk celery, finely chopped

1 cup dried cranberries

1 c. chopped walnuts (pecans are fine too, but walnuts seem to best compliment this recipe)

1 c. mayonnaise (no miracle whip)

1 c. sour cream

½ c. sugar  *adjust sugar to your personal taste



Mix all ingredients in large bowl and chill.  Serve on your favorite croissant, roll, or crackers.