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Quarantine Recipes!

While we're all stuck at home, we're likely cooking meals out of whatever we find in our pantries, or we're finding new recipes online or from friends to try out! I participated in a fun "quarantine recipe swap" in which a community of people shared their favorite recipe with friends or even total strangers!

I thought it would be fun to share some of the recipes I've received through this swap - all while updating our weekly menu of the interesting things we've been making at home! All the new recipes can be found below, and I'm so excited to start making this new meals in the coming weeks!

What are your favorite meals to cook? Have you tried anything new since the social distancing season? Let's keep the fun going! Head over to the connect page and send me your favorite recipe! Or if you're reading this from social media - feel free to comment your fave recipe! I'll be sharing a multitude of new recipes in the coming weeks.

Happy cooking!


One Pan Chicken

Items needed: 

2-3 chicken breasts

1 can of french style green beans

1 small bag of red potatoes 

1 packet of Italian dressing mix


1. Preheat Oven to 350 degrees

2. Take a 9x13 pan, and spray with canola oil 

3. Drain Green beans 

4. cut chicken breast in half, place in the middle of the pan

5. pour green beans on one side of the chicken breast

6. dice potatoes and place on the other side of the chicken breast

7. sprinkle Italian dressing mix over top

8. put pats over butter all over the pan

9. cover with tinfoil

10. bake for 1 hour at 350


Crockpot Italian Chicken

4 boneless, skinless chicken breasts

½ tsp black pepper

2 cans Cream of Chicken Soup (10.5 oz. each)

8 oz. cream cheese, room temp, cubed in small pieces

1 packet (.06 oz.) Zesty Italian dry salad dressing mix

16 oz. Extra Wide Egg Noodles

  1. Spray crock pot with non stick spray—or use Crock Pot Cooking Liners for super easy clean up.

  2. Place chicken, seasoned with black pepper, in the crock pot.

  3. In a small bowl, mix the soup, Italian dressing mix, and cream cheese.  Pour over chicken.

  4. Cook on low for 5-6 hours or high heat for 4 hours.

  5. When the cooking time is up, carefully shred the chicken with two forks and mix it up into the gravy in the crock pot.

  6. Prepare the noodles according to the package directions and serve the chicken over the noodles.

NOTE: Add veggies like peas, broccoli, etc. during the last hour of cooking to make it a complete meal.

This recipe can be cut in half, and any leftovers can be stored for up to three days in the refrigerator.


Key Lime Pie w/ Macadamia Nut Crust

Graham Cracker Macadamia Crust

  • 9 (135g) full-sheet graham crackers

  • 1/2 cup (62g) salted macadamia nuts (I used roasted)

  • 1 Tablespoon granulated sugar

  • 5 Tablespoons (72g) unsalted butter, melted

Filling + Topping

  • 2 (14 ounce) cans full-fat sweetened condensed milk

  • 1 cup (240ml) key lime juice

  • 4 large egg yolks*

  • garnish: lime zest, lime slices, macadamia nuts, whipped cream, or meringue topping


  1. Preheat oven to 350°F (177°C).

  2. Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.

  3. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into warm crust.

  4. Bake the pie for 15-20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

  5. Garnish as desired. Store leftovers in the refrigerator for up to 1 week.


  1. Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2-3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2-3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months– thaw overnight in the refrigerator.

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