Tag Archives: Recipe

Quick and Easy Barilla Pesto Cheesy Breadsticks

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Simple and easy meal options are always a winner in my book. And these cheesy breadsticks made with Barilla Creamy Genovese Pesto have soon become a favorite in my household. I make them every time we have spaghetti or lasagna. Not only are they delicious, but they are super easy to make.

Barilla Creamy Genovese Pesto

About Barilla Creamy Genovese Pesto

Barilla Creamy Genovese Pesto is imported from Italy, and made with Italian basil and freshly grated Italian cheese, and has a deliciously, creamy texture.

This pesto can be used in so many different ways. It is delicious stirred into pasta and grains, spread onto sandwiches and toast, marinated with meats and veggies, and as a dip for crackers and vegetables.

I decided to put a twist on our normal cheesy breadsticks by adding pesto. The pairing is absolutely perfect.

These breadsticks are great as a snack with marinara or homemade ranch dipping sauce, or paired with your favorite meal, like spaghetti or lasagna.

They can also be enjoyed solo. It’s like eating a cheese pizza in the form of breadsticks.

Did I mention how easy these are to make? This is a simple recipe that you can make with your kids. Here’s my easy recipe:


1 (13.8-oz) can refrigerated pizza crust
½ cup Barilla Creamy Genovese Pesto
1 tbsp olive oil
1 cup shredded cheddar and monterey jack cheese (or cheese of your choice)


Preheat oven to 350ºF.

Unroll pizza dough and press onto a cookie sheet.

Using a pizza cutter, cut dough lengthwise into 8 – 10 long strips. Next cut those strips in half to make roughly 16 – 20 strips. Do not separate strips.

Brush lightly with olive oil.

Bake for 10 minutes.

Remove breadsticks from the oven. Spread pesto on top of the partially baked breadsticks. Top with cheese.

Return breadsticks to the oven and bake for about 5 minutes, until bread is golden brown and cheese is melted.

Remove from oven and let cool slightly.

Pull apart and enjoy!

Turkey Taco Lettuce Wraps Recipe

These turkey taco lettuce wraps make an easy, low carb dinner that your family is sure to love!


As of late, I have been trying to choose healthier options when preparing meals for me and my family. One of the things that I have done, is to cut back on the amount of breads and carbs that we consume.

Mexican foods are a favorite around here. So now we can enjoy Taco Tuesdays without the guilt. This dish is a hit with my family, and I am sure you will enjoy it too.


Taco Filling

When it comes to taco fillings, the possibilities are endless! Here are the most basic options:

Veggies: Tomatoes, Red Onions, Corn
Fruits: Avocado, Jalapenos, Black Olives
Cheeses: Monterey Jack, Cheddar, Pepper Jack, Queso, Nacho
Extras: Sour Cream, Refried Beans, Black Beans,Black Olives, Guacamole, Salsa, Hot Sauce, Cilantro, Pinto Beans, Tortilla Strips, Pico De Gallo, Refried Beans


The leftover turkey mixture should be kept in an airtight container in the refrigerator, and consumed within three days.


Turkey Taco Lettuce Wraps



1 lb ground turkey
1 yellow or white onion chopped
2 cloves garlic
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/4 cup low-sodium chicken broth
Pinch of salt and pepper ( to taste )
Romaine lettuce leaves (or your choice of lettuce leaves)
Shredded Mexican style cheese, diced Roma tomatoes, diced red onion
*Diced avocado, chopped cilantro, sour cream, – optional


1. Heat 1 tbsp of olive oil in a non-stick pan over medium-high heat. Add onion and saute for 2 minutes.
2. Add turkey and garlic, season with salt and pepper, and cook thoroughly.
3. Add chili powder, cumin, paprika, tomato sauce and chicken broth.
4. Reduce to a simmer and cook about 5 minutes until sauce has reduced.
5. Serve mixture over lettuce leaves, and add desired toppings.


Honey Soy Chicken Thighs Recipe

This recipe for baked honey soy chicken thighs is super easy and has quickly become one of my family’s favorites. The deliciously sticky sauce is perfect for spooning over rice and vegetables.

Recipe Ingredients:

3 tbsp olive oil
¼ cup reduced sodium soy sauce
2 tsp worcestershire sauce
½ cup of honey
4 cloves of minced garlic
½ tsp onion powder
½ teaspoon ground ginger
8 – 10 chicken thighs (or your preferred cut of chicken) 


Red pepper flakes


Cooking Instructions:

1. Preheat oven to 425 degrees.

2. Wash chicken and pat dry with a paper towel.

3. In a large Ziploc bag, mix together all of your ingredients.

4. Add the chicken to the plastic bag. Make sure the bag is sealed securely, then gently toss to coat each piece. Then, place the bag in your refrigerator to marinate for 2 – 4 hours.

5. Add chicken and marinade to a cast iron skillet (my preferred method of cooking) or baking dish in a single layer.

6. Bake chicken in a 425 degree oven for about 35 minutes skin side up.
Turn on broil and let chicken broil until the skin is crispy (for about 5 – 7 minutes).

7. Lastly, garnish with red pepper flakes and parsley. Serve honey soy chicken thighs over vegetables, rice, or pasta. 


Honey Soy Chicken Thighs Pinterest Pin

Slow Cooker Pulled Pork Recipe

This slow cooker pulled pork is such an easy meal and so full of flavor. It’s the perfect meal for those summer months when you don’t want to be stuck in the kitchen standing over a hot stove. All you need is a few spices and some barbeque sauce and you are good to go.

You can serve the pulled pork on buns with coleslaw, or serve it alongside some baked beans, corn on the cob, coleslaw and garlic bread for a full meal.


Slow Cooker Pulled Pork Sandwich

8 to 10
10 minutes
8 hours to 10 hours



1 large onion, finely chopped
1 cup Barbeque Sauce
1 tbsp. Chili Powder
¼ cup Liquid Smoke
¼ cup Apple Cider Vinegar
1 tsp Onion Powder
2 tbsp Garlic Powder
1 tsp Mustard Powder
1 tsp Thyme
1/4 cup Brown Sugar
1 tbsp Paprika
1 tsp Black Pepper
1 Pork Shoulder (3 or 4 lbs trimmed of excess fat) 




1. Mix together all of the dry spices and rub into all sides of the pork.

2. Combine vinegar, onion, and liquid smoke and place in the bottom of your slow cooker.

3. Wash meat and pat dry. 

4. Carefully add the pork shoulder.

5. Pour barbeque sauce on top of the meat.

6. Cover and cook on low for about 8 hours. Meat should be tender and easy to pull apart.

7. Remove pork from slow cooker and transfer to a bowl.

8. Shred with two forks or a meat shredder and toss with juices from the slow cooker. Feel free to add a bit more barbeque sauce if desired. 



Refrigerate any leftovers (moistened with some of the cooked liquid) in an airtight container for up to 1 week.

You can also freeze the pork for up to 2 months. Defrost overnight in the refrigerator.




Pulled Pork Pinterest Pin