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A product I love: Silicone Ice Pop Maker Molds


I wanted to share a very nice product that I have come to love. I recently bought FoodWorks – Set of 6 Silicone Ice Pop Maker Molds, BPA Free Popsicle Molds. They are just wonderful! To any one who wants to give their kids a nice frozen sweet treat on hot summer days, but don’t want to give them all the preservatives and excess sugar that is found in the store bought ice pops, you have to try these!

They are easy to use. Easy to clean. You can do frozen yogurt pops, fruit pops, or what ever you desire! 🙂



Recipe: My Chicken Casserole

Will add a picture the next time I make this. Enjoy. 🙂


  • 3 frozen boneless skinless chicken breast diced
  • 2 cups Barilla plus elbow pasta
  • 1 cup (or more if you like) fresh sliced mushrooms
  • 1/2 cup (or more if you like) diced onions
  • 1/4 cup (or more if you like) diced green peppers
  • 1 small can cream mushroom soup
  • 1 small can 98% fat free cream mushroom soup
  • 2 cups skim milk
  • 2 cups shredded mozzarella cheese part skim milk low moisture
  • (optional) 1 cups shredded sharp cheddar cheese
  • garlic powder to taste
  • onion powder to taste
  • pepper to taste
  • Mrs Dash Garlic and Herb to taste


  • Pre-heat oven to 350 degrees.
  • In a pot, start boiling the water for the pasta. Once water in boiling, add pasta. Only allow the pasta to cook about half way. If you cook it too much, it will be mush when you bake the casserole. Once pasta is done cooking half way, drain and rinse in cold water. Let as much of the water to drain off, then add to casserole dish.
  • Thaw the chicken half way so it is still a bit hard, but you can still cut it. May seem odd, but it is far easier to cut it up this way. Dice the chicken up and put in pan. Add spices and cover with lid and cook. If meat is still partly frozen, you shouldn’t need to add anything to the pan for it to cook. It will cook in it’s own juices and the frozen water on it. (Don’t have to cover, but cooks quicker.) Once done cooking, let cool.
  • In the pot you cooked the pasta in (why dirty another one?), add the two cans of soup and whisk in milk. Simmer and stir often till meat is done cooking.
  • Using a clean cutting board (don’t use the same one as the meat unless you wash it first!), cut up the mushrooms and put in small pan and sauté (use a little olive oil). Once the mushrooms are about half cooked add the green peppers. after about a minute or two add the onions. And after about another minute or two take off the heat and let cool. Don’t over cook the green peppers and onions. Or they will be mush when they bake in the casserole.
  • Now, in casserole dish, mix in the cooled veggies and meat with the pasta. Mix in the cheese next. Only about 1 3/4 cups of the mozzarella and about 3/4 cup of the cheddar.
  • Once that is mixed good, carefully mix in the soup.Once that is all mixed, level the top and sprinkle the last of the cheese on top.
  • Put in oven and cook until cheese on top is lightly browned.
  • Let cool about 10 minutes then serve and enjoy!


  • If you don’t want to use pasta (or want to try something new), get a couple of  zucchini and cut them up like long thin shoe string fries. DO NOT cook them at all. Just put in casserole dish and follow all the other directions. zucchini and/or yellow squash (I like both!) make a great pasta substitute!
  • You can make your own cream of mushroom soup instead of canned. I haven’t found a good recipe yet for that yet. If you find one (or have one) feel free to share. 😉
  • Lastly, if you want to used canned mushrooms you can, but I should still sauté them or they wont taste cooked. (Or at least they don’t too me if I don’t!) 🙂

Recipe: Peanut Butter Balls


These are great and yummy! Not only great for a post workout snack, but great snacks for the kids! My three year old and husband loves these.


  • 1 cup oatmeal
  • 1/2 cup peanut butter (or other nut butter)
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup wheat germ
  • 1 tsp vanilla


  • I like to mix the oatmeal and wheat germ together first. And sometimes the coconut. Depends on if I want to roll them in coconut vs having the coconut in them.
  • Then I add the peanut butter, honey, and vanilla. Once mixed nicely, roll about a table spoon amount in your hands to form a ball. And if you want, after the are shaped like a ball, roll them in coconut.

I personally like to let them sit in a container with a lid on for several hours before eating. A couple reasons for this. One, I can’t stand the taste of honey. Two, they dry a little so they are not sticky any more.

Another suggestion, try adding raisins or a little mini chocolate chips to them. 🙂

Chubby Girl Inspired

Former Chubby Girl (almost), Wife, Mother, Lifestyle Blogger who ❤️'s inspiring & motivating others. "I own a curvy body and in my humble opinion, it's beautiful when someone can embrace his/her body - flaws and all." Being healthy on the inside is even more beautiful than whats on the outside. I want to inspire and encourage others to find their health, no matter what size that may be. I want you to be proud of your curves and know that you are Beautiful!



The Podgy Princess

My quest to go from flab to fab


A girl living in Santa Barbara who finds joy in the kitchen, traveling the world, beautiful interiors, beauty, art and fashion!


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