Valentine’s Day Recap

I am sorry it’s taken so long for me to update this blog. I have a few recipes I want to post, but for the last couple of days I’ve been prepping for and celebrating Valentine’s Day! I hope everyone had an amazing day yesterday and got to celebrate with the one they love most (whether it’s a partner, a family member, a friend, or a beloved pet).

Hubby and I had an amazing day. As previously mentioned we don’t usually celebrate, but this year we decided to. I wasn’t expecting anything but a romantic dinner, but when I came home from work Robert had bought me flowers and two Valentine’s Day cards. He has only bought me flowers once throughout our entire relationship and this time he put so much thought into surprising me. He hid the flowers and the cards, so that when I got upstairs, I didn’t know he’d gotten me anything. Then when he asked me to turn around, there they were! In all their beautiful glory.

After being indecisive for weeks, I finally chose something to make for dinner. Robert and I both like chicken pot pie, and lately, I’ve been longing for some. Since I didn’t have time to make a gluten-free pie crust, I took my mum’s suggestion and made a chicken pot pie shepherd’s pie. Essentially, chicken pot pie with a mashed potato top.

Now, I should let you know I cheated a little. As I get home from work at 6pm, my mum was my sous chef for the day . She had already prepped the mashed potatoes and made the chicken soup. Since Campbell’s has wheat in it, my mum hand-made the chicken soup for me.

Chicken Pot Shepherd’s Pie


2 pieces of chicken

3/4 of a bag of mixed frozen vegetables

Twenty diced mushrooms

1 can of cream of chicken soup

Three big potatoes

3 tablespoons of low-fat milk

1 oz of butter


Preheat oven to 375 degrees.

Boil the potatoes until they are soft. Once cooked, remove from stove and drain water. Add the milk and the butter and mash potatoes to desired consistency.  Put to the side.

Now, cook your chicken. Half way through cooking the chicken, add the mushrooms. When the chicken is almost done, add the mixed vegetables and the soup. Cook until heated through. It’s okay if the chicken isn’t fully cooked because you are putting it in the oven, too. You do want it to be mostly cooked though.

Next, pour the chicken mixture into an 11 x 9 casserole dish. Pour the mashed potatoes on top of the chicken mixture. Cover the potatoes with butter to help them brown in the oven.

Cook the dish in the oven for at least thirty minutes. My potatoes didn’t brown on top, but I knew they were done when the mixture started bubbling. If after thirty minutes your mixture isn’t bubbling, continue cooking until it does.


Voila! You are now ready to serve. I really enjoyed it and so did Robert (of course, I can tell he liked the cheesecake more). I do wish I’d found a way to add a little more seasoning, but there was a lot of seasoning in the soup. I have a tendency to pour salt on top of everything so I think that’s just me. Robert loved it as is.

I’m so excited I got to serve it on our Mikasa Love Story plates, too. They were a wedding present from a good family friend and I absolutely love them. They’ve been sitting in their boxes since the wedding though, so I’m so pleased we finally got to use them!

Look out for the cheesecake recipe! I’ll be posting that soon, too!



Light Chicken Cordon Bleu

It’s only been two days, but I am extremely excited that I’ve cut back on my sugar. I haven’t completely stopped eating chocolate, but I’ve only had a few small pieces yesterday and today. For me, that’s a big accomplishment. Alongside eating less sugar, I’ve made healthier meals, too. Sunday I made orange carrot muffins and tonight I made Light Chicken Cordon Bleu.

I am really happy with the way the recipe turned out. Even with all the low-fat ingredients, it was still flavoursome. My family said they liked it, too. So overall, tonight’s cooking adventure was a success!

Light Chicken Cordon Bleu

Source: Taste of Home Comfort Food Diet Cookbook (the Quick and Easy Favorites edition)


4 slices of deli ham

4 boneless skinless chicken breasts

1 1/2 cups of shredded part-skim mozzarella

1 teaspoon paprika

2/3 cup of fat-free milk

1/2 teaspoon of garlic powder

1 cup of crushed cornflakes


Preheat oven to 350 degrees.

Start by pounding the chicken until flattened. Now add a slice of ham to each piece of chicken followed by three tablespoons of mozzarella. Roll until ham and cheese are covered and seal with a toothpick. When rolled, the chicken should almost look like a pinwheel.

Now, mix the paprika, cornflakes, and garlic powder in a bowl. In a separate, flatter dish, pour in the milk. Roll the chicken in the milk and then cover in the cornflake mix.

Bake in the oven for 25-30 minutes (mine took 35 mins), leaving the chicken uncovered while it cooks.

Once the chicken is fully cooked, you are ready to serve!