Roasted Italian Potatoes

Hi all! I know I am still sporadic with my posting. I am currently entering my 34th week of pregnancy, so it is starting to get a bit more tough to accomplish everything I want in a day. We live in a one bedroom condo, and can not move until at least July so I am getting very creative with baby space. I will be posting about having a baby in a small space. Hopefully it will help others in some way.

Today, I am here with another recipe. This is such a simple side dish that you can pair with so many different meals. As you will see in my pictures, I put the potatoes with a simple hamburger steak. My husband loved them, but being from the south, he is a meat and potatoes kind of guy. Another way you can use the potatoes is a base for a casserole. I will probably be creating one soon. Hopefully, I will find time to post it soon :).

Well, I’ll get to the good stuff. Here is the very simple, healthy, hearty and yummy side dish potato recipe:


  • 1-2 large russet potatoes, cleaned and chopped into pieces
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbsp italian seasoning
  • 1 1/2 tsp garlic powder
  • salt and pepper to taste


  1. Pre-heat oven to 400 degrees.
  2. In greased or sprayed glass baking dish, place the potatoes and drizzle with oil.
  3. Season potatoes with all seasonings.
  4. Bake for about 45-50 mins, or until potatoes reach your desired crisp.

Roasted Italian Potatoes IngredientsRoasted Italian Potatoes Chopped upRoasted Italian Potatoes SeasonedRoasted Italian Potatoes finishedRoasted Italian Potatoes Served


Balsamic Chicken Pasta Salad

Hi everyone! I am starting to get back into a normal routine, which I know once Mr. William decides to come will not be the same. Although, for now it means I can blog a bit more regularly. I am super excited to share some new things with you as my pregnancy progresses. I have a how to accommodate a baby in a small space blog I’m working on, and preparing freezer meals before baby! Both of those will be coming out within the next month or so.

For now, it’s my basic blog with a new recipe! This dish is simple, healthy, filling, and taste great! Those are big wins in my book. I really love this as a make ahead and eat for lunch the next day, but you can eat it whenever! Hope you enjoy!


  • 1 chicken breast cooked and shredded
  • 2 cups Rotini Pasta
  • 1/2 block Monterey jack cheese cut into cubes
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1/2 large cucumber diced
  • 1/4 cup olives sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp italian seasoning
  • Balsamic Vinegar Glaze to taste
  • salt & pepper to taste


  1. Cook pasta according to package instructions.
  2. Add chicken, veggies, and cheese to pasta, stir.
  3. Add in oil and seasoning, do not put the glaze on until you serve. Serve immediately, chill in the freezer for an hour, or chill in the refrigerator overnight.
  4. When ready to serve add Balsamic glaze to taste! Enjoy.

balsamic chicken pasta salad ingredientsbalsamic chicken pasta salad more ingredientsbalsamic chicken pasta salad noodlesbalsamic chicken pasta salad with veggies and cheese addedbalsamic chicken pasta salad with seasoning and oilbalsamic chicken pasta salad mixed togetherbalsamic chicken pasta salad about to add glazebalsamic chicken pasta salad with glaze

Queso Baked Chicken

Hi all! I am back with a new amazing and simple recipe. This recipe takes no time to prep, has very little ingredients, and does not take very long to cook. In my house that is a win, especially with a baby on the way.  I’m in my 3rd trimester, and look for anything to make my evenings cooking simpler. The less time I have to stand the better!

Also, this was a huge hit with my husband, and he’s not the easiest of eaters. Another win in my book. This one is actually being added to my list of meals I will prep and freeze before baby (no worries, there will be a blog post about this). Now let’s get to the good stuff!


  • 2 Chicken Breast
  • 1/2 block of Colby sharp cheddar cheese cut into cubes (feel free to use more)
  • 1 can of diced tomatoes with green chiles, drained
  • 1 bell pepper diced
  • 1/2 onion diced


  1. Pre-heat oven to 375 degrees.
  2. Place chicken breast in an oil sprayed or greased baking dish.
  3. Top with cheese, tomatoes, pepper, and onion.
  4. Bake for 25-30 minutes, or until chicken is baked throughout.

queso baked chicken with rotelqueso baked chicken with cheeseQueso baked chicken finished