Search Results for: label/Grilling

Pizza Grilled Cheese

Pizza Grilled Cheese | Crumbs and Chaos Easy and kid friendly Pizza Grilled Cheese Sandwiches are a quick meal the whole family will enjoy!

Selective eaters…one of the great joys of parenting.  Seriously, I can’t keep up with all of the things my kids abruptly decide that they don’t care for from one day to the next.  I don’t plan meals around their preferences (being picky is not an allergy!). I’m of the philosophy that dinner is what’s on the table – there will be another meal come breakfast time if you don’t eat this one.

Pepperoni is always a winner at my house, so adding that to a meal almost guarantees that they’ll eat it.  Grilled cheese sandwiches, also a winner, serve with pizza sauce or tomato soup for dipping and you’ve got a quick weeknight meal.  This recipe could also be called – grilled cheese for a crowd.  Crank up that oven and bake the sandwiches all at once so that everyone sits down to eat together.  Feel free to add other pizza toppings to your sandwich as you like – it’s all gooey and delicious :)

Pizza Grilled Cheese | Crumbs and Chaos

Pizza Grilled Cheese

Easy Pizza Grilled Cheese is kid friendly and simple to make.


  • 1 loaf of ITALIAN BREAD (sliced from the bread aisle)
  • BUTTER, room temperature


  1. Preheat oven to 425 degrees.
  2. Butter one side of a piece of bread, place it butter side down on a baking sheet. Repeat, laying out the first piece of bread for as many sandwiches as you would like to make.
  3. Top the first piece of bread with sliced mozzarella (enough to cover the bread), layer on 4-5 slices of pepperoni and a handful of shredded mozzarella. Sprinkle on garlic bread seasoning. Repeat with remaining sandwiches.
  4. Butter one side of the remaining bread, top each sandwich with butter side up.
  5. Bake for 6-7 minutes and check to see if the underside of the sandwich is golden. If it is, flip sandwiches over. Bake another 5--6 minutes and check underside again.
  6. Remove from oven when they're golden. Slice into halves or quarters and serve immediately.


*You can easily make these in a pan or on a panini press if you don't want to bake them in a large batch in the oven.

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Grilled Chicken with Strawberries, Feta and Pecans

Time to say good-bye to boring ol’ chicken breast and hello to it’s fancy cousin – the Red Rooster.  Grilled Chicken with Strawberries, Feta and Pecans is sure to be a hit with your family this spring!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling

Raise your hand if you couldn’t be more ready for grilling season?

How about strawberry season?

I am completely ready for both.  Go ahead and try to stop me from enjoying both…at the same time.

There’s a restaurant near where we live that has an entree on the menu called Red Rooster – strawberry glazed chicken with feta and walnuts.  It’s pretty much the classic Strawberry Salad turned main dish.  It is an excellent way to dress up an ordinary grilled chicken breast and it couldn’t be more simple!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling

I really like to bulk grill a bunch of marinated chicken breast and use it in different meals throughout the week or bag it up in 2 cup portions to freeze for an easy addition to meals like Balsamic Chicken Noodle Bowl, Chicken Salad Sliders, Bruschetta Chicken Pasta or Quinoa Chicken Fried Rice.  I usually grab a bottle of Italian or balsamic dressing (or make my own) and let the chicken marinate for a couple of hours before I throw it on the grill – it’s so easy and keeps the meat tender and amazing.

To make the Red Rooster, you will simply top grilled chicken with strawberry all-fruit spread or jam, sprinkle with crumbled feta cheese and chopped pecans and add sliced strawberries.  It’s a terrific combination, one that your family is sure to love.  We enjoyed it with baked potatoes and roasted broccoli - deeeelicious!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling

Strawberry Glazed Grilled Chicken with Feta & Pecans


  • 2-3 teaspoons of STRAWBERRY ALL-FRUIT SPREAD or JAM
  • CHOPPED PECANS (or your favorite nut)


  1. Top each piece of grilled chicken with 2 or 3 teaspoons of strawberry fruit spread.
  2. Sprinkle on feta and pecans.
  3. Top with sliced strawberries and serve.
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This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayTwo Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayBack For Seconds SocialWhat’s In Your Kitchen WednesdayLil’ Luna Link PartyWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayTaste and Tell ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  Chic & Crafty PartyWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays

Grilled Pork Chops with LGC Sauce

LGC?!? You’re wondering what that means…it’s short for LIME, GARLIC AND CILANTRO. Three beautiful ingredients that make magic together.

We’re always looking for ways to add variation to the normal everyday dinner. We struck gold when we tried adding this sauce to a grilled pork chop. It’s delicious and the kids like it too! Well, except for the picky kid at our house, in the picture below there is ONE plain pork chop. Super simple to make, this sauce needs an hour to chill after you throw it together. This sauce would be great on chicken too.

Grilled Pork Chops with LGC Sauce
Recipe by Crumbs and Chaos


1 cup MAYO
2 cloves GARLIC, finely chopped
2 Tablespoons CILANTRO, chopped

Combine mayo, juice of the 2 limes, garlic and cilantro.

Cover and refrigerate for at least an hour.

Reserve 1/2 cup of sauce.

Brush remaining sauce on pork chops before placing on the grill.

Grill until done.

Serve with reserved sauce for dipping.

This post is linked to Life as Mom

(Game Day) DIY: Caribbean Jerk Wings

One of our favorite things to eat on Game Day is WINGS!  Usually Buffalo Wild Wings is our favorite, but, we thought we’d try something new this time.  We found several recipes for Caribbean Jerk Rub and this is the one we made!  This is intended to be pretty spicy, so, if you don’t do spicy this probably isn’t for you ;-)

Carribean Jerk Rub

1/2 Cup ground Allspice
1/2 Cup brown sugar
6-8 garlic cloves
4-6 habaneros*, seeded and cored (be sure to wear gloves when doing this!)
1 Tablespoon ground thyme
2 bunches green onions
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoons soy sauce to moisten

Put all ingredients in your blender.  Blend until smooth.  (This will be pretty thick.)  (Keep refrigerated if you’re not going to use right away.)

(This makes about 1 cup.  We made about 30 wings and still had some leftover.)

Rub the wings well with the seasoning.  It’s best to marinate over night, but, we didn’t want to wait so they just marinated for a few hours.

Grill on low heat (we used our grill tray) until wings are cooked through.

Now it’s time to eat!  Enjoy with some ranch and celery (especially if you want to tone down the heat a little!)

The rub will stay good in your fridge for a long time!  You can also enjoy this on chicken breast, pork, fish or vegetables.  We are actually going to make this again tonight and try it on chicken breast!  I’m sure we will love it just as much.  I’ll let you know how yummy it turns out!

*Most recipes actually call for scotch bonnet peppers, but, we couldn’t find them at our grocery store and some of the other caribbean jerk recipe’s we found used habaneros.

It’s Dad’s Turn to Cook…Pork Chops & Grilled Veggies

To honor the fathers of our chaos, we decided feature their cooking for our Wednesday series this month.  Some of them cook more than others…here are their stories.  This week – Kate’s husband, Jeff:

Being from Iowa, we tend to like our pork.  That being said, I decided to throw on a good ‘ol fashion pork chop to represent this great place we live in.  One addition to the flavor I’ve added to this pork chop is the secret sauce that everyone I’m sure has in their household (I’ll let you know what this is later in this post).  My motto is to always use what you have in the spice cabinet, and keep it cheap!  I’ve also included this same special sauce in my vegetable medley.
We started by seasoning 2 butterfly pork chops.  Once the grill is heated and ready, grill for 3-5 minutes per side, only flipping once.  Flipping too much leads to a dry chop. 
Pork Chop Seasoning:
Garlic Powder
Pepper to Taste
Secret Sauce once chop is flipped
We put the veggies on the grill the same time as the pork chops.  You can use any of your favorite veggies.  (We used green pepper, red pepper, zucchini, squash, onion.)  These veggies are similar to Emily’s Roasted Veggies recipe, we just grilled our instead.  
Vegetable Medley Seasoning:
Garlic Powder
Pepper to Taste
2 T butter sliced up and spread evenly amongst the veggies
Secret Sauce (a few minutes left of cooking drizzle this)
2 T of Olive oil drizzled on veggies (if you don’t have this, use spray Pam to keep from sticking)
Now, are you ready to hear what the special sauce is…that’s right…you guessed it…Soy Sauce.  A few squirts of this stuff and you got it made!  (Pictured above – a Grill Tray from Williams-Sonoma, we got this as a gift and it’s awesome!)

It’s Dad’s Turn to Cook…Ribs

To honor the fathers of our chaos, we decided feature their cooking for our Wednesday series this month.  Some of them cook more than others…here are their stories.  This week – Emily’s husband, Jason:

We like to buy the three pack of baby back ribs at Costco or Sam’s club.  I pull the membrane off of the back of the ribs, and then slather the ribs with yellow mustard.  Then comes a heavy dusting of my favorite bbq rub, Dizzy Dust, from Dizzy Pig BBQ.  The ribs go into the fridge over night.
I put them on an established fire in my Big Green Egg @ 225 degrees with a mix of fresh cherry and pecan chunks for smoke.  After the first hour, I spray them with a 2/3 apple juice 1/3 apple cider vinegar mixture every hour.  After the first three hours, I bump  the temp up to 250 and let them go another 1.5 hours.  Once the ribs have been on for 4.5 hours total, I pick them up by the end of the slab and if they pass the bend test, they are done.  They will look like this (photo from BBQ Bretheren:

If they do not bend like this, put them on another 30-45 minutes.  Once done, you can add your favorite sauce if you prefer.  Enjoy!

Here is the finished product: 

It’s Dad’s Turn to Cook…Steak & Veggie Kabobs

To honor the fathers of our chaos, we decided feature their cooking for our Wednesday series this month.  Some of them cook more than others…here are their stories.  This week – Becca’s husband, Jeremy:

I’m more of an eater than a cooker… except for when it comes to the grill.  For some reason, the opportunity to use explosive material and cook over an open flame calls to us men.  I chose the kabobs for three reasons 1. they go together quick 2. they cook quick 3. there’s no rule as to what you can stab with a sharp stick.  Use any veggie you like, chicken is also great!  You need time for the meat to marinate, but the end results are worth it.

1 1/2 lb. SIRLOIN STEAK, fat trimmed and cubed
1 RED BELL PEPPER, cut into large chunks
1 GREEN BELL PEPPER, cut into large chunks
MARINADE (Recipe below)
Place steak in a bowl or large plastic baggie, pour half of marinade mixture over steak.  Cover bowl or seal bag and refrigerate for 2 to 4 hours or up to 24 hours.
In a separate bowl, place bell pepper and remaining marinade.  Cover and refrigerate until ready to skewer.
Soak skewers in water for 30 minutes before using.  Preheat the grill.  Thread meat, peppers and mushrooms onto pre-soaked skewers.
Place on grill and cook until veggies are crisp tender and steak is done.
Marinade Recipe:
1/2 cup SOY SAUCE
1 cup WATER
3 heaping Tablespoons BROWN SUGAR
1/2 teaspoon GARLIC POWDER
1/2 teaspoon GROUND GINGER
2 Tablespoons LEMON JUICE
1/2 teaspoon LIQUID SMOKE (optional)
Whisk all ingredients together.
Recipe Source for Marinade: Get Off Your Butt and Bake

This post is linked to Jam Hands – Summer Cookout Food

Delicious Turkey Burgers

As our family has moved toward eating more healthy, we are always on the look out for healthy meals, as well as, snacks. This burger recipe is great for both. Make them for dinner one night and then eat the leftovers for a healthy snack paired with a complex carb. We made these two weeks in a row they were so delicious. Try them and see!

1 cup high protein cereal flakes (used Original Special K)
1/2 c skim milk
3 tsp. instant low sodium chicken bouillon
3 T. minced onion
2 egg whites
1 lb. lean ground turkey (to make it the healthiest make sure to use ground turkey breast)
Combine first five ingredients in a large bowl. Let the milk soak into the flakes and the other ingredients for five minutes. Add lean ground turkey. Mix well with clean bare hands. Shape into patties and grill. I used a grill pan, grilling until they reached 165 degrees.
Serve on a toasted bun. Makes 6 burgers.
Nutritional Info:
Calories 209, Protein 29g, Carbs 9g, Dietary Fiber 1 g, Fat 5g
Recipe adapted from Eat Clean Diet Cookbook

Summer Time Grilling!

The other day, while watching a cooking show on public television, the guest was talking about meals she remembered her mother and grandmother making her. The smells bring about such memories that she would never forget! She also made a great point that really made an impact on me. She said that what you feed your kids shows just as much love as words and actions! What an amazing truth! When you spend time and/or energy preparing food for your family, they notice! Even if they don’t always say so! And even more so, when you feed them foods that teach the habit of cooking and making meals that are good for their bodies.

For dinner the other night, we fired up the grill and made a wonderful summer meal! We made turkey burgers and grilled corn on the cob. I got the idea for the corn from Bobby Flay on The Food Network. It was wonderful with the burgers and served with fresh berries and chips!


After cleaning the husk and silk off of the ear of corn, I washed them and wrapped each one in foil. I placed them on the grill for about 25 minutes, rotating periodically.

While they cook, I place a stick of softened butter in the food processor with a bunch of chives, and 3 cloves of garlic. Process until smooth.

Once the corn in finished grilling, I rubbed it with garlic butter, squirted it with fresh lime juice, and sprinkled it with Cotija Cheese.

It is a great meal for the summer months while the weather is warm and the corn is in season!

Swiss Bacon Guacamole Burgers!

The Memorial Day weekend has begun and for most of us, it is sure to be full of relaxation and cookouts! If you want to kick your burger up a notch, this is the combination for you. We first had this burger at a restaurant in Ames, IA called Hickory Park, and after making it at home, it has become a family favorite. We have made it multiple times when entertaining guests and it has been a huge hit everytime!!

We have made them multiple times using beef patties, but this last time we decided to use ground turkey. It not only cut back drastically on the fat but also tasted great! After the burgers are cooked to perfection, place them on a toasted bun (if grilling, butter the bun and place face down on the grill to warm). Top with swiss cheese, crisp bacon, and guacamole. You can find a great guacamole recipe here. Use the extra guacamole as dip with tortilla chips and serve with ice cold lemonade!

Enjoy your holiday weekend and don’t forget to thank those that have served to keep our country free!

What’s For Dinner…Grilled Salmon, Asparagus, and Brown Rice

My family loves salmon prepared many ways, but grilled is the best. Salmon is a great choice for dinner because it is one of the top ten super foods because it provides essential Omega-3 fatty acids. It is also low in fat and high in protein. If you have never made (or tried) salmon, I recommend giving it a try.

I usually purchase the salmon at Costco in a large piece and divide it into portions and use part and then freeze the rest for a future meal. This helps cut down on the cost and it is nice to have on hand for a future meal.

Grilled Salmon, Asparagus and Brown Rice
Printable Recipe Here

To prepare the salmon:
Drizzle a small amount of olive oil on the fish and season. Tonight I used “Jack Stack All Purpose Seasoning”. If the salmon still contains the skin, you may remove before grilling or as I did tonight you may grill that side first and then remove when you flip it.

Preheat the grill pan on medium heat. Place the salmon on the grill pan, skin side down and cook for about 6-8 per side. The color of the salmon will change to a light pink as it cooks. When you flip the salmon peel off the skin, it should peel off pretty easily. If you prefer both sides to have a nice crispy crust, you may flip one additional time and brown for a minute or so.

Place the asparagus on the grill pan around the salmon. It will grill up nicely in about the same amount of time. Look for tender pieces with delicious grill marks. I seasoned the asparagus with a little bit of olive oil and the same seasoning I used for the fish. This makes it super easy. Rotate the Asparagus every couple of minutes so they cook evenly.

Meanwhile, I prepared the Minute Brown Rice. This is an easy starch choice and healthy too! I added a small amount of butter to the pan to moisten the rice. Then I sprinkled on a little bit of parmesan cheese once it was served.

This meal can be prepared in about 30 minutes. My whole family loves this meal, even my one-year old. Enjoy!

Grilled Angel Food Cake with Key Lime Pudding ‘n Raspberries


A little birthday celebration made special by a simple yet impressive dessert – Grilled Angel Food Cake with Key Lime Pudding n’ Raspberries

Grilled Angel Food Cake with Key Lime Pudding | Crumbs and Chaos  #keylime #dessert #easyrecipe

Time to celebrate…C&C turns 3 today.  I love celebrations that call for dessert, especially incredible desserts like this one.  We’ve come a long way since our first post and we’re looking forward to what the next year brings.  I wish I could have you all over for dessert, I would totally make this over and over again to thank you for reading (and leaving sweet comments!) on this lil’ blog.

Picture with me now…sweet delicate angel food cake grilled until golden brown – oh yes, I did.  And it’s topped with creamy, tangy key lime pudding (that’s right, I may never eat another flavor of pudding again).  Raspberries are the perfect partner for this already fantastic combo and the whipped cream is just icing on the cake.

Did I mention how simple this is?  If you can use a spoon and butter bread, you’ve got this.  If you want to take this to a gathering, make it into a trifle and be prepared to make new friends.
Grilled Angel Food Cake with Key Lime Pudding | Crumbs and Chaos  #keylime #dessert #easyrecipe

Grilled Angel Food Cake with Key Lime Pudding ‘n Raspberries


  • 1/2 cup COLD WATER
  • 2 cups HEAVY CREAM (or 4 cups of Cool Whip)
  • 1/3 cup POWDERED SUGAR (if using heavy cream)
  • Store-bought ANGEL FOOD CAKE, sliced
  • Room temperature BUTTER


  1. In a bowl, combine pudding mix, lime juice, water and sweetened condensed milk. Chill while whipping cream.
  2. Whip 1 cup of cream until soft peaks form. Fold this (or 2 cups of Cool Whip) into pudding mixture. Return to fridge while grilling cake.
  3. Preheat a skillet over medium heat, Spread both sides of each piece of cake with butter. Grilled in pan until golden on both sides.
  4. Whip remaining cream with powdered sugar.
  5. Place on cake on plate, sprinkle with toasted coconut, top with pudding mixture, layer on raspberries and whipped cream. Garnish with extra coconut.
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Recipe Source: Pudding recipe from Savoring the Seasons With Our Best Bites



A few of our favorite desserts to celebrate with: 12 Desserts for Celebrating from

Birthday Cake Oreo Ice Cream | Sweet ‘n Salty Caramel Mousse Cups | Mocha Toffee Trifle

Chocolate Euphoria Cookie Bars | Gooey Chocolate Skillet Cake | Chocolate PB Marshmallow Bars

Peanut Butter Sheet Cake | Chocolate Coconut Bars | Triple Chocolate Scotcheroos

Basic Yellow Cupcakes w/Chocolate Frosting | Homemade Funfetti Cake | Triple Chocolate Brownies

This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayTwo Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayBack For Seconds SocialWhat’s In Your Kitchen WednesdayLil’ Luna Link PartyWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayTaste and Tell ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  Chic & Crafty PartyWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays

Asian Inspired Chopped Salad #mealstogether

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

Three things you may know about me…I have 4 children (under the age of 7), I enjoy cooking for my family and I love the sunshine

Three things you may not know about me…I homeschool my children, I help my husband run his exterior maintenance business (which is starting to get busy this time of year) and some days I don’t even feel like washing the lunch dishes, let alone cook dinner.  It’s those kind of nights that I’m thankful for leftovers or meals from the freezer.  As the weather gets nicer, we long to spend more time outside and going to fun places like parks, hiking trails and the beach.  So the dinner dilemma becomes even more of a challenge because we want to be out and about more, but still be able to eat a delicious meal.

Last week was one of those weeks, where I could hardly seem to get out from under the pile of dirty dishes that it was so darn easy to create.  By the time Saturday came around I was ready for a break from the daily grind.  I wanted to pack up the kids and head to the park for some downtime.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

I took my youngest two and headed out to Walmart to pick up a few things so that we could pack a lunch to enjoy outside.  You can see our shopping trip on Google +.  The crowds were still slim since it was early in the day and I wanted to get in and out as soon as possible.  I was planning on making a healthy Asian Inspired Chopped Salad and was looking forward to trying out Tyson Grilled & Ready Chicken.  By the time that we got done shopping, the sky was overcast and the winds had picked up quite a bit.  We had to move on to plan B – indoor picnic time!

Meals Together | Image property of Crumbs and Chaos It took just a few minutes to put lunch together and while I did that, my 4 year old happily set up her favorite Hello Kitty blanket on the floor for us to dine on.  Please excuse the mess, we really live here ;).  The chopped salad came together quickly and the Tyson Grilled & Ready Chicken was versatile enough to please us all.  The girls had mini bow tie pasta – Zoe wanted hers with chicken and garlic sprinkles and Shiloh wanted her chicken and noodles with ‘spicy sauce’ (bottled Thai peanut sauce – she loves that stuff!).

Meals Together | Image property of Crumbs and Chaos Tyson Grilled & Ready Chicken is fully cooked and cubed or sliced, it’s found in the refrigerated section and it made packing an on-the-go picnic style meal super easy.  It comes in several flavor options – honey BBQ, ready for fajitas, grilled and cubed, as well as oven roasted, grilled or southwestern strips.  I really love a good chopped salad – everything the perfect size for drizzling lightly with dressing and eating with a fork.  Tyson Grilled & Ready Oven Roasted Diced Chicken Breast fit the bill for a chopped salad, already cooked and cubed, it went right in the bowl and got tossed together with everything else.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

I took the same salad that I wanted to eat with a fork and stuffed it into a tortilla for my husband, to him that’s more of a meal than just a ‘salad’.  Both he and I love Asian flavors and this salad really brought them together.  Starting with Tyson Grilled & Ready Chicken, I loved all of the textures of this salad from the slaw, peppers and cucumbers, the dressing brought enough tang and a little sriracha sealed the deal with a little heat.  It was such a great flavorful way to enjoy a meal that I’m sure we’ll be making many more times as we pack a meal to go this summer.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

Asian Inspired Chopped Salad

Serving Size: 2 adult servings


  • 1 pkg. Tyson Grilled & Ready Chicken (Oven Roasted or Grilled)
  • 1 8 oz. pkg. COLE SLAW MIX
  • 1/2 RED BELL PEPPER, diced small
  • 1/2 CUCUMBER, diced small
  • 2 GREEN ONIONS, thinly sliced
  • 2 Tablespoons UNSALTED PEANUTS, chopped
  • 3-4 Tablespoons ASIAN TOASTED SESAME DRESSING (or to taste), a Zesty Lime Vinagrette would work well too
  • SRIRACHA HOT SAUCE, to taste
  • 1 LIME, sliced into wedges for serving


  1. If using the Grilled Chicken Chunks, you may want to chop them into bite sized pieces.
  2. Place chicken, slaw, red pepper, cucumber, cilantro, green onion and peanuts into a bowl. Drizzle with dressing and sriracha. Toss together using tongs.
  3. Put into containers to take on the go or inside a large tortilla to make a wrap. Serve with lime wedges.
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“I am a member of the Collective Bias® Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. #cbias #SocialFabric #MealsTogether   As always, I’ve told you exactly what I think of it.



Grilled Bacon Guacamole Pizza

Remember last month, when I made Southwestern Chicken Pizza for my SRC post?  While we were enjoying that pizza, my husband mentioned the idea of putting guacamole on a pizza.  It sounded delicious to me and, I must confess, that I thought about guacamole pizza constantly until I made it.  Then I died and went to heaven…the words utter deliciousness could hardly describe it.
I mean really, if you have only ever enjoyed guacamole on a chip, you are missing out.  It partners up with bacon and makes an incredible burger.  I took that concept and made this pizza.  This is an easy going meal, everything can be prepped ahead of time and ready to throw on the grill when you are.


I love grilling pizza because it gets that charred taste that you get when you go to a restaurant with a wood fire pizza grill.  I grabbed flatbread from the deli section and used that as my crust.  At the same time, I also made pepperoni and cheese pizza for the kids.  Make guacamole your favorite way, spread it on the warmed crust, top with bacon, tomatoes and cheese and get ready to experience pure guacamole bliss!


Grilled Bacon Guacamole Pizza


by Becca {Crumbs and Chaos}
Keywords: grill 5 ingredients or less entree bacon
  • BACON, cooked and chopped
  • CHERRY TOMATOES, quartered
Preheat your grill on medium heat. Turn to medium low.
Place your crust on the grill grate, heat on one side for a minute or two. Flip over.
On the side you just heated, spread guacamole, layer on bacon, tomatoes and cheese. Close grill cover to melt cheese.
Remove from grill, cut into slices and serve immediately.
*You don’t have to have a grill to make this pizza – you can also make it in the oven. The grill just gives it a little bit different flavor.
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You can find us linking up HERE and Ingredient Spotlight!

Roasted Baby Carrots

Roasted Baby Carrots

Yay! I love the time of year when grilling season starts.  Although it seems as if Spring has decided to stay away for a little longer we were blessed with a few really nice days in the past couple of weeks and we took full advantage of it and started up the grill.  Since my husband is the grill master, I am usually in charge of the side dishes.  This has become a favorite side dish of ours throughout the winter and I know I will love it this Spring and Summer too.  The carrots are roasted to perfection with the perfect amount of spice and sweetness.  Enjoy!

Roasted Baby Carrots


  • 2 pounds carrots (either baby carrots or cut up into 2 inch pieces)
  • Olive oil and salt & pepper for seasoning carrots
  • For Glaze:
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons honey
  • 1 teaspoon balsamic vinegar


  1. Preheat oven to 400 degrees.
  2. Toss carrots with olive oil and salt & pepper.
  3. Roast in oven for 20 minutes.
  4. Mix together olive oil, honey and balsamic vinegar.
  5. Drizzle over carrots and place back in oven for 5 minutes.
  6. Enjoy!
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Recipe by So Wonderful, So Marvelous.


Grilled Pork Loin Filet

Dinner was delicious tonight and so easy to make. I started with a Hormel Extra Lean Pork Filet. I found this in our local grocery store and I choose the original flavor. They have several other flavors as well. We like to season the meat to our taste preference so that is why we went with original.

Jason seasoned the pork filet with a variety of seasonings from our pantry. You may use whichever you choose. Make sure the meat is covered all the way around.

Cooking instructions were super simple, too. They are right on the package and we chose to grill ours. We heated the grill to 350 degrees and then moved the coals to the side so it cooked on indirect heat. Grill the pork from about 45 minutes or until the internal temperature reads 155-160 degrees. Let the meat rest for 5 minutes before slicing.

The pork had a great flavor and was very juicy. It would serve about 4 people. We served ours with roasted potatoes and mixed vegetables. Stay tuned next week for tips on roasting vegetables as these are a great addition to any meal.

This meal was simple, inexpensive and easy for the whole family to enjoy!

Cream Cheese Corn

Grilling season has begun at my house and while my husband, Jason, loves to do the grilling, I love to find new side dishes to make.  As he smoked some delicious ribs a couple of weeks ago, I threw together this simple yet delicious side dish.  We don’t have fresh corn on the cob yet so I used frozen but I can’t wait to try it with fresh.  It is sure to be even better.  I added a few red pepper flakes when making the recipe and then I let each person add more if they wanted, this way the kids can have it without it being too spicy!
What do you like to serve as a side dish when you grill?

Cream Cheese Corn

by Emily {Crumbs and Chaos}

Ingredients (Serves 4)
  • 1 pound corn (fresh or frozen-thawed)
  • 1 Tablespoon butter
  • 3 ounces cream cheese
  • Red pepper flakes
  • Ground black pepper
In a medium saucepan combine corn, butter and cream cheese.
When it is heated through and cream cheese is melted season with red pepper flakes and black pepper.
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Recipe from Budget Savvy Diva.

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What’s for Dinner…Grilled Burgers, Sweet Potato Fries, and cottage cheese

Here is another great dinner idea for the summer. As soon as the warm air hits us, we are ready to grill. Burgers can have many different ingredients, so be creative. This is a simple and easy meal and most of the ingredient you already have.

For our burgers. We used ground beef, Lipton onion soup mix, Worcestershire sauce and garlic powder. Combine ingredients and form into patties. Place in the fridge until the grill is ready. You could make the patties the night before so that they were ready when you can home from work. Start the grill and you are ready. We use a meat thermometer when grilling to get the best results and make sure our meat is cooked to perfection. You can look up different temperatures for different foods online and cook to your taste preference. This weekend we also made it to our downtown Farmers’ Market where we picked up a piece of smoked Gouda cheese. This was a delicious addition to our burgers!

We love sweet potato fries. I have made them from scratch before but this time I had a frozen pack ready to go.

Here is an easy tip to get your fries really crispy. Place a cooling rack on top of a cookie sheet and then place the fries on top. This allows the heat to go all the way around the fry making it crispier. We also turned the broiler on for about 30 seconds before we take them out of the oven. Sprinkle with sea salt and parsley for a tasty side dish!!!

Lastly, we paired our meal with cottage cheese. This is easy to have on hand and it is a great source of protein. Our 1-year old loved this meal and I am sure it will be a summer favorite.


Ham & Cheese Melts on Pretzel Bread

Looking for a quick and easy dinner?  This is just the recipe.  Although we spend a lot of time at our house grilling in the summer, there are just some days that are too hot to stand out over the grill.  This sandwich was a winner with my husband and 3-year-old Jackson.  It is easy to make and you could add  anything for the fillings.

I have seen this pretzel bread at Trader Joe’s many time but never really thought much about it.  The original recipe called for rolls but I could only find the pretzel sticks.  They worked just as well.  This is a yummy sandwich that I know we will make again.  Serve with fresh fruit.

Ham & Cheese Melts on Pretzel Bread
by Emily {Crumbs and Chaos}
  • 4 pretzel buns or pretzel sticks
  • 1/4 cup honey mustard, divided
  • 1 lb. sliced ham
  • 4 slices cheddar cheese
  • 2 Tablespoons butter, melted
  • 1/4 teaspoon garlic powder
Preheat oven to 350 degrees.
Cut the pretzel sticks in half, not slicing all the way through, and scrape out a little of the dough.
Spread 1 Tablespoon honey mustard on each bun and add ham and cheese.
Wrap each sandwich in foil, leaving the top open.
Mix together butter and garlic powder, then brush the tops of pretzel sandwiches.
Close foil and bake for 20 minutes or until cheese is melted and ham is hot.
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Recipe from Iowa Girl Eats.
You can find us linking up HERE and Ingredient Spotlight!

Orzo Stuffed Peppers

Have you ever made a recipe that you loved so much you immediately tried to think of when you could make it again?  That was this recipe.  My husband, Jason, was grilling a pork tenderloin for dinner and I was looking for the perfect side dish.  Around our house we love peppers: green, red, yellow or orange, so this seemed like a great match.  Plus it was easy to put together.  As soon as we finished dinner I was trying to find out when I could make these again.  We had a few left over and they reheated nicely.  You could even add some shredded chicken in the mix to make it a one-dish meal.
Orzo Stuffed Peppers
by Emily {Crumbs and Chaos}

  • 1 cup dry orzo pasta
  • 3 cups spinach or arugula
  • 1/4 cup feta cheese
  • 1/4 cup parmesan cheese
  • 1 tablespoon olive oil
  • 3 bell peppers, halved and seeded
Preheat oven to 400 degrees. Cook orzo according to package instructions in salted water, drain and return to pot. Add spinach, feta, parmesan, oil and 1/4 teaspoon each salt and freshly ground black pepper, stir.
Season inside of peppers with salt and pepper.
Fill peppers and transfer to 9×13 baking dish. Cover with foil and bake until peppers are tender (35-40 minutes).
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Recipe Source: Slightly adapted from
Other recipes using bell peppers:
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