Tried + True Recipes

Updated: May 1, 2020

Hi there! Todays post will be all about food (YUM!) I wanted to share some of my favorite recipes with you guys that are budget friendly and easy to make. I find inspiration for cooking typically on Pinterest, there are SO many yummy recipes on there. Here are a few of my most-loved meals:

Pesto Chicken Pasta with Oven Roasted Tomatoes

Ingredients you'll need:

- penne pasta

- 2 tbsp. pesto

- 1 cup cherry tomatoes halved

- 2 boneless skinless chicken breasts cubed

- 1/4 cup shredded parmesan cheese

- 1 tbsp. garlic minced

- 1/2 cup of half and half

- salt and pepper

- olive oil


- Preheat oven to 375°F. Line a baking sheet with foil. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. Sprinkle with salt and pepper and bake for 15 to 17 minutes, until nicely roasted.

- Once your tomatoes go into the oven, bring a pot of lightly salted water to boil. Cook pasta according to package instructions and set aside.

- While your pasta is cooking, lightly grease a medium pan with cooking spray or a drizzle of olive oil and heat over medium-high heat. Add chicken, garlic, salt, and pepper and cook until the chicken is well-browned.

- Add remaining ingredients and bring to a simmer. Simmer for 4 to 6 minutes, until thick and saucy and chicken is cooked through. Stir in drained pasta and then gently stir in roasted tomatoes. Top with additional Parmesan cheese if desired.

Chicken Fajitas

Ingredients you'll need:

- 1 lb. boneless skinless chicken breasts, cut into thin slices

- 2 cups onions sliced

- cooking spray

- 3 cups green and red bell pepper cut into strips

- sour creme

- salsa

- 8 flour tortillas warmed

- 1 pack fajita seasoning


- Spray large pan with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from pan; set aside.

- Add chicken to pan. Sprinkle with fajita seasoning according to package. Cook 4 minutes or until no longer pink, stirring occasionally.

- Return peppers and onion to pan. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

- Top with salsa and sour creme.

Lemon Asparagus Chicken Pasta

Ingredients you'll need:

- linguine or spaghetti

- 1 tbsp. extra-virgin olive oil

- 1 lb. boneless skinless chicken breasts

- black pepper

- 2 tsp. Italian seasoning

- 2 tbsp. butter

- 1 small red onion, chopped

- 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large

- 3/4 cup heavy cream

- 1/2 cup low-sodium chicken broth

- juice of 1 lemon

- 3 cloves garlic, minced

- 3/4 cup shredded mozzarella

- 1/2 cup parmesan, plus more for garnish

- 1 lemon, sliced into half moons

- chopped parsley, for garnish


- In a large pot of salted boiling water, cook pasta according to package directions. Drain and return to pot.

- In a pan over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.

- In the pan, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.

- Stir in cheeses and let cook until melty, then add lemon slices and cooked pasta.

- Top with sliced chicken and garnish with more Parmesan and parsley.

Baked Stuffed Red Peppers

Ingredients you'll need:

- 4 bell peppers

- 1 lb. ground beef

- 1-1 1/2 cup mozzarella cheese

- 1 cup of cooked rice

- 1 can tomato sauce

- 1 cup onion diced


- Preheat oven to 425°F. Cut a circle around the top of the pepper and remove it. Remove seeds. Bake for about 20 minutes until peppers are tender and skins are lightly charred. Remove from oven and set aside. Reduce oven temperature to 350°F.

- Brown the ground beef on medium heat until cooked through. Add in onion and cook until softened. Drain and return to the pan. Add the rice and 1 cup of tomato sauce to the beef.

- Fill peppers with mixture, leave enough room to add cheese on top of the pepper. Bake in the oven for another 20 minutes at 350°F until cheese is melted.

Hope you love these recipes as much as I do!

Christina ♡