Creamiest Stovetop Mac & Cheese

Cheese is a staple in our household. We believe anything with cheese is delicious haha! We tend to buy the 2-pack (32 ounces each) Kirkland brand Mild Cheddar Cheese from Costco. We had 3 packs in our fridge… so figured we should use some.

When we make mac & cheese, we usually throw everything into the Instant Pot, but I wanted to try something different this time. So after googling a few different recipes, I decided to try this:

Ingredients (4 servings):

  • 16 ounces of elbow macaroni

  • 4 cups of half & half (I used non-fat)

  • 4 tablespoons of butter

  • 4 tablespoons of all-purpose flour

  • 16 ounces of shredded cheddar cheese

  • Garlic powder, to season (optional)


  1. Boil water in a large sauce pan. I added salt to it for taste and to help the water boil faster. Once it is boiling, add your noodles.

  2. When the noodles are al dente, drain the water from the noodles.

  3. In the same saucepan, melt the butter over medium heat. If the temperature is too high, the butter will burn.

  4. Whisk the flour into the butter.

  5. Warm the half-and-half in the microwave, then add it to the butter and flour mixture. You want to warm it up first so that it doesnt curdle.

  6. Mix until the consistency is thick, then remove the saucepan from the heat.

  7. Stir in the cheese. Once the cheese has melted, stir in the macaroni, and sprinkle garlic powder into the mix (optional).

We love mixing in peas into our mac & cheese or have broccoli on the side.

Air Fryer Chicken Cordon Bleu

I cleaned out our fridge this morning and realized that we had three containers of ham and a new pack of swiss cheese! I already had plans to thaw chicken for dinner but didn’t know what to make. Cue Chicken Cordon Bleu!

I’ve never made it before and have always imagined it to be very complicated. But after looking at a few different recipes, it didn’t seem too hard.

Most recipes call for dijon mustard, but we did not have any, so I skipped it. Some recipes also call for flour.

Ingredients (4 servings):

  • 4 pieces of Chicken Breasts, skinless & boneless

  • 16 slices of Ham

  • 8 slices of Swiss Cheese

  • Salt & Pepper, to season

  • 1 cup, Italian Bread Crumbs

  • 1/2 cup, Grated Parmesan Cheese

  • 1 egg, beaten

You’ll also need:

  • Meat tenderizer

  • Saran wrap

  • Silicone basting brush

  • Toothpicks

  • Oil spray


I started off with setting up my dry ingredient station. I knew it was going to be messy once I started handling the raw chicken.

  • Mix the breadcrumbs and the parmesan cheese in one bowl

  • In a separate bowl, beat the egg and get your silicone basting brush ready.


Slice each chicken breast lengthwise. This is known as butterfly. You do not want to slice it all the way through, leave enough so that you can open the breast like a book.


Wrap each chicken breast in saran wrap and use the meat tenderizer to flatten them. You want them to be thin and make sure they are the same thickness throughout the whole breast.


Season each side of the breast with salt and pepper.

Place 4 pieces of ham and 2 slices of swiss cheese in each chicken breast.


Roll the chicken breast as tight as you can.


Using your basting brush, brush the egg wash all over the chicken breast. Roll and rub the breast with the breadcrumb parmesan mix.

Place toothpicks to hold the chicken breasts in place.


Spray the chicken breasts with oil and let it sit for a few minutes.

Preheat your air fryer to 350°F and spray the inside of your air fryer.

Cook the breasts for 15-25 minutes, flipping the chicken breasts halfway through the cooking time. The thicker your chicken is, the longer it’ll take to cook.

Use your meat thermometer to make sure that the internal temperature is 165°F or above before serving.

Peanut Butter Banana Smoothie

I have two very ripe bananas that need to be used this weekend. I was going to make a Banana Ice Cream Sandwich, but the recipe requires a frozen banana and I don’t feel like waiting lol.

I came across this smoothie recipe from Their recipe calls for skim milk and you can either use plain or vanilla fat free yogurt. I altered the recipe using the ingredients I already have and added cinnamon on top. Yummm

When I was building the recipe in the WW app, I was very excited because it came out to 2SP a serving… but then I remembered I had to switch it to a “drink recipe,” so that changed it to 6SP per serving… but a 6SP breakfast isn’t bad at all!


Here are the ingredients I used:

  • 1 banana, ripe

  • 1 cup Blue Diamond Breeze Unsweetened Original Almondmilk

  • 1 cup plain fat free greek yogurt

  • 2 tablespoons PBfit Peanut Butter Powder

  • Ice cubes

  • Dash of cinnamon, topping

Mix everything in a blender and top with cinnamon! So delicious!

Regrow Your Own Green Onions

Also known as a scallion.

Title says it all! It is so simple and one of favorite things to do.

When you buy and use the green part of the onion, don’t throw away the white root away.

All you have to do is put it in a glass with a little water. I put enough to cover the root. You’ll want to change the water very often, so it doesn’t get slimy. Also, make sure it gets plenty of sunshine!

When I buy scallions, I like to get the ones with thicker/bigger white roots. I used to get the thinner ones, but noticed they didn’t last as long for me. I keep mine right by the sink to remind myself to change the water. I do this every day or every other day.

It takes about 2-3 days for it to grow enough for you to use. I don’t always cook with it, so mine get really tall.