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Let’s Cook

We are stay at home moms and we each have three beautiful children. With three kids and hungry husbands we are constantly in the kitchen. People are always asking us “how did you make that?” or “send me the recipe”. Well, we don’t always have a recipe because most of our recipes are made on the fly or from memory. Our hope here is to share our love of cooking and recipes with friends and family!

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Cheddar Bacon Ranch Chicken Tenders

This is a super easy and quick family night meal or even an on the go snack!

1 large pack of boneless chicken tenders
1/3 cup of whole milk
1/4 cup of ranch dressing
2-3 strips of bacon chopped
(quick tip: I use ready crisp bacon)
1/2 cup of seasoned PANKO breadcrumbs
1 cup of shredded cheddar cheese
Salt and pepper

1. Salt and pepper both sides of chicken tenders
2. Combine milk and ranch dressing
3. Combine cheese, breadcrumbs and bacon
4. Dredge chicken in ranch mixture and then coat with cheese mixture
5. Spray a sheet pan with a wire rack with nonstick spray and place tenders a few inches apart
6. Bake at 400° for 20-25 minutes or until golden brown and cooked to an internal temperature of 165°F - flip half way through cooking time
7. Dip in some ranch dressing or your favorite dipping sauce!

*You can also bake these in an air fryer at 400° for 20 minutes but you may have to do it in batches depending on how big your air fryer is.

Vegetable Soup with Chicken

•10 cups of water
•1 cup of chicken stock
•1 sweet potato peeled and cubed
•2 carrots (peeled and chopped into 3rds)
•2 stalks of celery (cut into 3rds)
•1 onion (cut into 4ths)
•Salt to taste
•1-2 Bay leaves
•3-6 chicken breasts

Preparation :
1. Add the veggies and salt to the pot of water
2. Add chicken stock and bring to a boil
3. Add chicken.
4. Lower heat to medium/high for about 30 min. Or until your veggies are tender enough to purée.
5. Add the veggies with a little stock to a blender and purée until smooth. * Note - Leave the chicken in the pot If you want to purée in a blender. If you choose to use an immersion blender, remove the chicken to a plate, purée the veggie in the pot and then add your chicken back in.
6. Simmer on medium for about 2-3 hours. Once chicken is tender to your liking shred the chicken.

Serve this soup with warm Italian bread or garlic bread. Enjoy!

Tip: If you would like to add noodles or Ditalini pasta to this soup you can add it right into the broth after you purée it and cook according to package directions.