{She Cooks} Cheesy Chicken, Rice, and Broccoli Casserole.

Please excuse the Instragram quality photo.



2 bags steam fresh brown rice

1-2 bag steam fresh broccoli {depends how much broccoli you want}

2 cups of cooked, shredded chicken

3 tbsp margarine



garlic powder

Cheese Sauce:

4 tbsp margarine

1/4 cup flour

2 cups of low sodium chicken broth

1/4 cup Gorgonzola cheese

1/2 cup {ish} Italian cheese mix

2 cup {ish} Mild cheddar cheese {reserve some to top the casserole}



garlic powder

The nitty gritty:

Preheat the oven to 350.

I took the easy way out with this meal and got the steam fresh bags. They’re easy. I threw each bag into the microwave and let it do it’s thing. Once finished, I put the rice in a bowl with 2 tbsp’s of margarine, garlic, salt, and pepper and mixed it up. This gave the rice some flavor of it’s own. I then did the same thing with the broccoli. Meanwhile I put the chicken in a pot of water and let it boil away until it was cooked through. I then shredded it with a  fork.

Once those three guys were ready I sprayed a 9×13 glass dish with cooking spray and then layered the rice, then chicken, then broccoli in the dish.

I set this aside and made the cheese sauce.

In a medium saucepan, over medium heat melt the 4 tbsp’s of margarine then slowly whisk in the flour to make a roux. Once the margarine and flour are combined, slowly whisk in the chicken broth. Keep whisking until it’s just about to bubble and becomes thick – lower the heat to medium-low to be sure the bottom of the sauce doesn’t scorch  Then whisk in the cheeses and seasoning – whisk until the cheese is completely melted through and the sauce is very thick and creamy.

Then pour the cheese sauce over the rice, chicken, and broccoli. I then lightly stirred the mixture to make sure the sauce was all the way through. Top with the remaining cheddar cheese then throw it in the oven for 25-30 minutes.

I kind of made this recipe up through a combination of different recipes I had pinned on pinterest. I love the creativity in cooking. It makes me happy. 😉

Happy hump day, lovelies!



I haven’t given into the T. Swift craze.

Its Ok Thursdays


It’s been a hot minute since I’ve linked up for “It’s ok” Thursday… and in loo of trying to keep myself blogging… I thought I’d make it a comeback.

It’s ok…

to get completely frustrated with your computer because your webcam isn’t working. I really wanted to post a vlog… but alas, it won’t allow it.

to watch Friends, at least once… every. single. day. {I’m watching it as we speak…}

to have cereal and wine for dinner. Some nights I just don’t feel like cooking. And really want a glass of wine.

to be looking forward the election being over so I don’t hear the commercials everywhere. All the time. Even on Pandora?!

to have opted against wearing makeup all week for a few more minutes in my warm bed.

to be in love with Deacon on Nashville… and? He’s 47… he looks damn good for 47. #yum

to have not given into the Taylor Swift “Red” craze… yet.

to have already worn my fur vest like 5 times already this fall. #obsessed

See, obsessed.


Happy Thursday, chica’s!


{Semi} Wordless Wednesday {My Life}

1. Sangria for Missy’s birthday. 2. My favorite fruit combination. Anything that’s strawberry/banana is good in my book. Especially the fruits themselves! 3. After our Relive the Moment shoot {more on that later} Amy and I decided to splurge on ice cream for dinner. Such a good decision. I had Oreo Cream Filling… best. thing. ever. 4. Red bull = my life blood. {this is no joke}. 5. Zucchini casserole. Holy cheesy, zucchiniy deliciousness. I’ll post the recipe I concocted soon. 6. Our new tea cups {filled with sleepy time tea – such a good idea!}… doesn’t it remind you of Chip from Beauty and the Beast? No? I’m the only adult without a child who watches Disney? … cool.

Moving on…

1. I LOVEEEEE wearing shorts and cowboy boots {y’all probably gathered that from the title of my blog, huh? #captainobvious} – maybe one of my favorite combinations. I mean, I’d wear boots with just about anything.  2. Ever have a morning where washing your hair sounds like nothing but pure, time consuming torture? That was me. However, I did manage to throw on a cute vintage Amrie Boutique headband. 😉 3. Please tell me this is not the best picture of me ever… I’m oozing sexy with my hands full of ice cream. You know you love it… Thank you, Amy for capturing me in my true essence. #not 😉

1. Last night we had an impromptu girls night. {Seriously LOVE these two.} It was Missy’s birthday and Amy was sick – I kept telling her all day that she just needed some whiskey; it’ll cure what ails ya… at least that’s what my Grandpa used to say. 2. Gallery Hop at the studio Saturday night – it was the unveiling of the Faces of Autism project and it went fabulously. 3. Dinner at Bucca Di Beppo for Missy’s bday last night – DELICIOUS!

I’m linking up with Flip Flops & Pearls for {Semi} Wordless Wednesdays.


PhotobucketHappy Hump Day, pumpkins – I’m trying to get back into the swing of things over here. Baby steps… I do have a favor – I’m going on vacation to Ashville, NC next week {if you’ve ever been or live around there, give me some tips on the area!} – I’d love some guest  bloggers – I have two spots available?! If you’re interested {I’D LOVE YOU FOREVER} and you can either comment below or shoot me an email. {jacks519(at)gmail(dot)com}

She cooks. {Lasagna Soup}

I stumbled across this recipe on Pinterest this week… and I thought that it sounded delicious, easy, and had the opportunity to be relatively healthy. To me, those things are all I need to convince me to try something. I love to cook, it’s relaxing… however, the dishes and mess it makes are another story…

When I cook I tend to not use recipes… I get the basic idea and just kind of run with it. That’s the fun part – being creative. {Yes, I try to use creativity in everything I do.} In my recipe I used no salt beef broth to bring out the flavor of the ground beef {and to lower the sodium} I also added tomato paste as a thickening agent. And instead of breaking up lasagna noodles I used  campanelle pasta… they’re like mini lasagna noodles – with the curly edge. {Real technical terms here}. And instead of just topping with parmasan cheese I made a cheese mixture and used that to top it… It was like lasagna in a bowl… so, I think I accomplished what I set out to. I had two taste testers and they both were quite pleased. A+ for Jac!


1 lb ground beef {mine was fresh from Shull farms}

1/2 white onion {diced}

1 tbsp fresh garlic

1 can {14.5 oz} diced tomatoes w/juice

1 can {14.5 oz} tomato sauce

1 small can {30 ml} tomato paste

2 cups no salt/low sodium beef broth

8 oz Campanella pasta {or whatever pasta floats your boat}

1 tbsp sugar {this is completely up to your taste – I like a hint of sweetness in any tomato sauce I make – so it’s give or take}

Seasoning {I used more garlic, sea salt, different italian seasonings – just season to your taste preference}

Cheese Mixture:

1 small container lowfat ricotta cheese

1 container gorgonzola cheese

1 cup shredded mozzarella cheese

{again, cheese is up to you – pick and choose as you wish}

Okay guys… this is where it gets real tough… pay close attention…

In a large saucepan saute the onion and garlic in a little EVOO {what? You don’t watch Rachel Ray??? Extra Virgin Olive Oil} until fragrant. Throw in the beef, brown it. Because mine wasn’t very fatty I didn’t need to drain it. Turn the heat to medium, pour in the beef broth, tomato sauce, diced tomatoes, tomato paste, and season to taste. Let cook for about ten minutes {or an hour, if you have the time – I didn’t – so I went with 10 minutes}. Crank up the heat a bit to get a boil… once boiling, throw in your pasta. Let cook until al dente. {the pasta will continue to soak up the broth – and no one likes mushy noodles} Serve into bowls, spoon some cheese mixture on top and it’s ready to be gobbled up!

Oh yes, the cheese mixture… mix the cheeses together {I always season it with garlic and italian spices as well} and you’re done!

This meal was easy peezy lemon squeezy… and hardly even made a mess. I think the best part of this meal is that it makes plenty to have leftovers for the week… hello, lunch tomorrow!

And like a good little girl I calculated the calorie content {with the exact ingredients so it’s pretty accurate} and it came in at 353 w/cheese 208 w/out cheese. I’ll take that for a nice, hearty bowl of comfort food anyday.

{Also, I recommend a glass of your favorite wine to go with this bowl of yumminess. You deserve it.}

What’s your favorite thing to cook?

Happy Hump Day, my little pumpkins!

p.s. I’m not a recipe writer or follower so I apologize if it doesn’t make sense. 😉

p.p.s. I wasn’t planning on blogging this which is why I only had one, awful cell phone picture of it.

A penny for your thoughts…

Last night I finally managed to get out and run {it’s cold – I don’t know why I chose last night} however, it did feel good to get out there. And by run I mean it was kinda a run/walk… hey, it’s the thought that counts, right?

Andd… I attempted to make yum yum sauce with hibachi chicken and veggies for dinner. {ya know, the stuff at all those delicious Japanese restaurants} Guess what? I rocked it. I’ll probably be sharing the recipe on this little guy soon – whenever I get around to making it again and taking actual pictures. {So, it may be a minute!}

Tonight I’m having a catch up dinner with an old high school friend, and I’m definitely looking forward to that. It’s nice when you can remain friends with someone who’s known you since you were just a lil munchkin. And known you through all your bitchy phases, I’m guessing anyhow… I wouldn’t know anything about being a bratty teenager. Angel right here. Duh. 😉

Happy Thursday, Chickies!