Chicken Foil Steamer

This meal was a delicious little experiment modified from this recipe to suit my own tastes. I subtracted the stuffing, and added a few extra gems. Its a great light dinner that will leave you feeling healthy and satisfied.

Ingredients: (Per steam pack)

  1. 1 C. chopped broccoli

  2. 1/4 C. diced red onion

  3. 6 oz. chicken breast- sliced thin

  4. cheese (I used Pepper Jack)

  5. 2 slices pre-cooked bacon, crumbled

  6. 1 T. Creamy Italian dressing


  1. large sheet of foil

  2. cooking spray

  3. cookie sheet

  4. oven (set to 400)


Let’s Get Started:

  • Pre-heat your oven to 400.

  • Lay a large sheet of foil on the cookie sheet, and coat generously with cooking oil.

  • Place the chicken breast in the center of the foil. You want the chicken to be this so it will cook completely. I actually had to slice mine in half.

  • Combine the broccoli and onions and cover the chicken.


  • Layer the cheese and bacon on top of the veggies. I didn’t use a lot of cheese, but you can always add what you think is necessary.

  • Drizzle the dressing over the top.


  • Loosly wrap the foil around the chicken and fold to seal. Make sure you’re leaving room for heat to circulate within. Don’t suffocate your chicken!

  • Slide into the oven for 20-25 minutes. You need to know whether your oven typically cooks quickly or slowly. You can’t check for progress once it’s baking.

  • When you remove the packet, puncture it to allow the steam to escape.


  • Once you’ve seen the steam escape, feel free to unwrap and admire your creation.



I served my chicken with mashed potatos and gravy. Next time I’m going to try chopping up the chicken dish and adding it to a side salad for an even healthier option.

Happy Cooking!



Butterbeer Magic

It’s time that I made a confession:

{I’m a Harry Potter fan}

I waited in line at midnight to buy the books and see the movies, and I cried like a little kid when the final movie was released last year. If I ever get time away from school and work, I would love to visit the them park at Universal Studios in Orlando. Unfortunately, I have prescious little free time, so for now I’ll have to make due with my own version of a HP classic: Butterbeer!


This drink is warm, sweet, and deliscious. There are countless versions floating around on the internet, but I believe that only the simplest ingredients can make a treat to rival any of the difficult versions. My demonstrations are made on a stovetop, but the recipe can just as easily be produced in a single-serving, microwaveable format.


  • 2 Tbsp butter
  • Butterscotch topping
  • Cream soda

For this demo I used Smucker’s Ice Cream topping, but in previous trials I melted butterscotch chips and they worked just as well.

You also don’t need to use the expensive cream soda. Walmart and grocery stores often sell in-house brands which cost very little. I used IBC so that I could have the glass bottles for another upcoming project.


{Melting Down}

To get started, place the butter in your pan and begin to melt on low.


Next, add about half of the jar of butterscotch (3/4 C.) and increase to medium heat.


Bring the combination to a boil for three minutes. Make sure to stir so the butterscotch does not stick to the sides.


Next, remove the pan from the heat a evenly distribute the mix into two glasses.


Before the butterscotch can cool, fill the remainder of each glass with cream soda.

Careful! The drink will fizz excessively, and you don’t want to make a sticky mess all over the counter.




There you have it! Butterbeer that anyone can enjoy. If you’re not a complete HP nerd like I am, you can still enjoy the drink as a warm alternative to hot chocolate on cold winter nights. Personally, I like to enjoy a glass while sitting by the fire.

{Microwave Alternative}

Want an even easier recipe? Divide the butter and butterscotch into two glasses. Microwave each for 1 minute, 30 seconds (stirring every 30 seconds) or until bubbling. Remove from the microwave and pour in the soda. Voila, the fastest recipe you’ve ever made!

{Side Dish}

If Butterbeer wasn’t enough, this deliscious pumpkin dip is a perfect side snack. Three ingredients make a light, whipped dip that tastes wonderful with graham crackers.



  • 1 can of pumpkin
  • 1 packet of instant vanilla pudding
  • 1 8oz container of Cool Whip


Combine all ingredients in a large bowl.


It’s almost too easy, but there you are. Refridgerate and serve with graham cracker sticks at your next gathering, or when you just have the munchies.

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