Easy Pizza Night with Buffalo Chicken Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WinWithTonysPizza #CollectiveBias

Hello friends! I am so excited that fall is approaching. I love everything about it! It always reminds me of happy memories and fun times. It’s also a super busy time of year for me, so it’s always a goal for me to have a strong dinner game plan. I’ve got lots of simple dinners lined up for during the week to help us out in the evenings. One of our family’s favorites is our Easy Pizza Night with Buffalo Chicken Salad.

Thanks to Tony’s Pizza, we are able to have a quick meal all together as a family. Often we save this dinner for a Friday night so that we can eat and rush off to the high school football game. Fall is when I met my husband when we were in high school. We spent many Friday nights together at football games. Now, he’s a high school culinary teacher, so we still spend our Friday nights under those Friday night lights supporting his students.

But before we head off to the game, we gather around the table to talk about our week and enjoy our pizza and Buffalo Chicken Salad. 

Our favorites are Tony’s® Pizzeria Style MEAT-TRIO® Pizza and Tony’s® Pizzeria Style Cheese Pizza. Tony’s Pizza has been making authentic pizzeria style pizza for over 50 years and always with 100% real mozzarella cheese. They are quick to bake up in the oven and so delicious! 

Right now, you can win all kinds of cool prizes by entering Tony’s Pizza sweepstakes!
#WinWithTonysPizza #Sweepstakes – Walmart (9/19 to 10/17)

Our favorite side to pair with our Tony’s Pizza is Buffalo Chicken Salad. It’s perfect for a Friday pizza night! You only need a few things to make it and it’s so good! 

  • salad mix
  • wing sauce (store bought or homemade)
  • frozen chicken nuggets
  • Ranch dressing
  • carrots and celery

First, you need to bake your frozen chicken nuggets as directed on the packaging and warm up your wing sauce.

When your nuggets and wing sauce are done, toss them together in a bowl until they are coated well. Tip: add butter to your wing sauce when you are heating up to cool down the spiciness. 

Slice up your carrots and celery and lay them on the plate with your salad mix. After your chicken cools a bit, place them on the salad. In a separate dish, mix Ranch dressing with a tiny bit of wing sauce (the more you add, the spicier your dressing will get). Drizzle the dressing over the salad.

I’m telling you, this dinner is going to be a family favorite for y’all too! Quick, simple, and delicious. The perfect meal to share with your family before heading out to the football game, or to share with friends while you watch the NFL games on TV! Either way, it’s a win. 

You can find Tony’s Pizza at Walmart and you can get 1/2 off using this Ibotta offer! Add it to your grocery list for the week so you don’t miss out!

Does your family love going to the local high school football games? Do you have Easy Pizza Nights on Fridays too?

Food-a-licious Friday: Verde Crockpot Chicken

Hello everyone! Erin here from Crafty Auntie and I’m sharing a recipe for Verde Crockpot Chicken today!

verde crockpot chicken2


When my crockpot becomes a permanent fixture on my counter, I know that cooler temperatures are quickly approaching.  Verde Crockpot Chicken was introduced to me by my best friend several years ago.  She said it would be a quick family favorite, and she was so right.  It is one of my go to weeknight meals since it is so simple to prepare and is ready to eat when my husband and I arrive home from work.  My preferred way to eat this is over rice and topped with sour cream or Greek yogurt.  I have a friends beg me for the recipe whenever I make it for them.  I promise you won’t be disappointed.

Verde Crockpot Chicken1


  • 2 lbs. Chicken Breasts
  • 2 cans Cream of Chicken soup
  • 1 can (7 oz.) of diced green chiles
  • 1/2 of a 16 oz. jar of Herdez green salsa (do not use enchilada sauce)

Other ingredients you will need depending on how you choose to serve this dish:

  • Sour cream or Greek yogurt
  • Rice
  • Cheese
  • Green Enchilada Sauce
  • Tortillas


Add soup, chiles, and salsa to crockpot. Mix well.

Place chicken on top of mixture. Cook on low for 6-7 hours or high for 2 hours. Longer if chicken is frozen. 

Once fully cooked, shred chicken using two forks.

Serve over rice, in enchiladas, in tacos…you get the idea.

Verde crockpot chicken4

This dish is very versatile and wonderful whichever way you choose to serve it.  It also makes great leftovers, too. If there is any left after dinner!

verde crockpot chicken3

Happy Friday friends!

Follow Erin on Instagram!

Food-a-licious Friday: 30 of the Best Skewer Recipes

Hello friends! It’s Friday! Woohoo!!!!

One of my favorite things to cook up are chicken skewers. They are quick, easy, kids love them…and let’s be honest, food on a stick is just fun! I wanted to broaden my skewer horizons, so I rounded up 30 of the Best Skewer Recipes and I’m sharing the list with you. Just click on the links below to head to the original recipes. 

skewer recipes

Everything from chicken to steak to fish…even sandwiches! I can’t wait to try them. 

Thanks for stopping by today! Have a great weekend. 

Dinner Kit Gift using Rubbermaid Bento Organizers

“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Rubbermaid Bento Organizers but all my opinions are my own. #pmedia #HolidayBento  http://cmp.ly/3/8vNxcO

One of my most favorite parts of the holiday season is gift giving. I love coming up with fun handmade gifts or pretty ways to package things up. Today I want to share the Dinner Kit Gift using Rubbermaid Bento Organizers that I put together for a sweet friend. She has been so busy with work, starting her own business, and being ill for a good chunk of time, I wanted to give her the gift of a relaxing evening without the stress of having to make dinner. 

dinner kit gift7


The Rubbermaid Bento Organizers make gift giving SUPER easy. There are so many different sizes to choose from, you are bound to find one you need for any gift giving occasion. And I love that the little compartments ‘pop’ right open if you need them… no little inserts that slide in and out and get lost!

hoiday bento Collage


I bought my Rubbermaid Bento Organizer from Target, brought it home and loaded it up with goodies! First I put down some red shredded paper and I tided ribbon and tulle to the handles along with a cute wooden chalkboard gift tag (tutorial on the blog tomorrow).

dinner kit gift11

Then I piled in all of the yummy food!

dinner kit gift5


Yummy homemade pasta made by my sister-in-law, zesty pasta sauce, homemade rolls, and DELICIOUS homemade pumpkin bread for dessert (also made by my sister-in-law). That’s a lot of YUMMY carbs right there, friends! I added pretty scrapbook paper and ribbon to dress up the wrapping a bit…what do you think? So pretty!

dinner kit gift8


Everything is all snug inside the Rubbermaid Bento, dressed up for holiday gift giving. Plus I added a wooden nativity that I made as a reminder what this season is truly about. Now it’s ready for delivery! And the best part of this gift is that the recipient can use the Rubbermaid Bento after the dinner has been eaten! Think of all the things they can organize inside that bento! Or maybe they will pass the love and refill the organizer with a gift for someone else. I hope my friend loves this gift as much as I have loved making it for her.

I’m sure you are ready to head over to Target to get your Rubbermaid Bento organizing and gift giving on so be sure to grab this coupon while supplies last! 

Thanks for stopping by friends! Be sure to head back over tomorrow for the deets on those Wooden Chalkboard Gift Tags!


“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Rubbermaid Bento Organizers but all my opinions are my own. #pmedia #HolidayBento  http://cmp.ly/3/8vNxcO


Food-a-licious Friday: South Western Chicken and Veggie Soup

Hello there and Happy Friday!!

It’s cold and rainy around these parts, which is SO rare for where I live in Arizona. It’s pretty much the perfect weather for something homemade and warm…and of course something that cooks quickly so that you can warm up that belly in no time at all. I’m sharing one of my go-to soups for days such as today. It’s very easy and very inexpensive and can be modified easily to your liking. I often switch out some veggies for others depending on what I have in the fridge. My recipe for South Western Chicken and Veggie Soup is sure to win your heart…and my 5 year old daughter loves it too (with crunched tortilla chips on top!). 

sw chicken veggie soup

It’s a one pot wonder, my friends! And cooks in about 20-30 minutes. Just throw all the ingredients into a pot on the stove, bring it to a boil then reduce to a simmer and cover. I stir it after about 10 minutes of cooking and then again when it’s finished. Very low-key meal. 

South Western Chicken and Veggie Soup
Serves 6
A healthy and zesty soup that's easy to make and warms the tummy. Plus, it's gluten free!
Write a review
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 1 can vegetable broth
  2. 1/2 cup water
  3. 1 can chicken (drained)
  4. 1 can corn
  5. 1 can black beans (rinsed)
  6. 1 can Rotel
  7. 1/3 cup favorite salsa
  8. 3/4 cup chopped carrots
  9. 1/2 cup chopped celery
  10. 1/2 cup chopped peppers
  11. 3 chopped green onions
  12. 1/4 tsp minced garlic
  13. salt, pepper, cumin to taste
  1. Throw all of the ingredients into a pot on the stove.
  2. Bring to a boil then reduce to a simmer and cover.
  3. Cook 20-30 minutes, stirring at the half way mark.
  4. *Optional: Serve with shredded cheese, tortilla strips and sliced avocado.
Mine for the Making http://mineforthemaking.com/

So yummy. Let me know what you think, friends! And if you hover over the photo you can easily PIN this recipe to your recipe board to save for a later date. 

I’m hoping to be back tomorrow to share a Christmas project with you. It’s a super busy weekend for us as I am vending my hand painted signs at the Holiday House, it’s my daughter’s last soccer game and soccer party, and we’re attending the musical, Joseph and the Amazing Technicolor Dreamcoat, with our besties. I hope you have an amazing weekend!

Food-a-licious Friday: Gluten Free Homemade Macaroni and Cheese

Hello there!

The other day I shared on Instagram and Facebook that I had made the most divine Gluten Free Homemade Macaroni and Cheese for the very first time.  I was super proud of myself, as we are a household of pasta lovers and macaroni and cheese is a go-to meal of mine. I’m sharing the recipe here for my gluten free friends. And if you aren’t gluten free, you can substitute whatever pasta shells you’d like. 

gf mac and cheese



Gluten Free Homemade Macaroni and Cheese
Serves 6
A delicious gluten free version of a family favorite!
Write a review
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. Box of gluten free macaroni
  2. 3/4 cup coconut or almond milk
  3. 1/4 cup butter or substitute (coconut oil)
  4. 1 1/2 cups finely shredded mild cheddar cheese
  5. 3/4 cup finely shredded mozzarella cheese
  6. 1/4 cup light cream cheese
  7. 2 heaping tablespoons of parmesan cheese
  8. 1/4 teaspoon fresh minced garlic
  9. sea salt & pepper to taste
  1. Cook pasta according to box instructions, rinse and leave in strainer.
  2. Simmer butter, milk, and garlic in the pot and reduce.
  3. Stir in the cheeses and cook until melted.
  4. Add in the pasta and remove from heat.
  5. Season with sea salt and pepper to taste.
  1. If you are not on a gluten free diet, feel free to substitute the pasta with whatever pasta you like.
Mine for the Making http://mineforthemaking.com/
 Thanks so much for stopping by! Let me know what you think if you try out the recipe. I love your feedback, friends. 

Have a great weekend and I will see you on Monday!

Food-a-licious Friday: Grands! Pepperoni Pizza Bake

Happy Friday!

With the start of the school year, I always find the weeks are packed full. Whether it’s getting back into the routine of things after summer break or it’s that extracurriculars are in full swing, one thing is for certain- life is busy right now! I try to keep meals simple, smart, and cost effective…especially when we are busy bees. I need dinners I can quickly throw together, but something that my family will enjoy and actually eat. So the other night when I tried out a new recipe, I was excited to see if this one would make the “cut.” Have you tried Grands! Pepperoni Pizza Bake?

pillsburry buscuits2

Let me lay it out for you, peeps: 4 ingredients, under $10 for the meal, feeds 6, and takes about 30 minutes to prep and cook. That’s what I’m talkin’ about! And can we talk about how EASY this recipe is? My 5 year old was in on making this dinner and she could *almost* do it all herself (minus operating the oven). A dinner the kids can make? WINNING!

pillsburry buscuits1

I adapted the original recipe slightly. I used Pillsbury Grands! Biscuits, turkey pepperoni, mozzarella cheese, and a four cheese spaghetti sauce. I also seasoned the casserole with pepper, garlic, and onion and when I pulled it out of the oven I added Parmesan cheese…all of which is optional. 

Because I am gluten free, I wasn’t able to fully devour enjoy this meal like I wanted to, but my daughter and husband practically licked their plates and the smell coming off the Grands! Pepperoni Pizza Bake was divine. I loved that this casserole was more like a “pull apart” pizza bread. Makes it more like a “snack” than a dinner and the kiddos are more apt to eat without complaints when it’s a “snack.” But who complains about anything PIZZA anyway? *NOT US!*

pillsburry buscuits3

 Check out the original recipe to Grands! Pepperoni Pizza Bake HERE and for more easy weeknight dinners, download the free Pillsbury recipe booklet HERE.

Which Pillsbury recipe are you excited to try first? Those Taco Melts look SUPER yummy…

I hope you had a great Friday and an even better weekend! 


I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

Food-a-licious Friday {98} Crockpot Pasta Sauce

It’s the first Friday of November!! 
It doesn’t much feel like it here, though. At almost 90 degrees…I’m kinda wishing for some cooler weather right about now {winks}. 
Today I am going to share MY version of my husband’s red sauce recipe. Growing up, I never had homemade sauce…it usually came out of the jar. Not dissing the jar sauce (I still use it at times), but homemade sauce is just so…. amazing. I always assumed it would be difficult to make…hours and hours spent in the kitchen.
It’s really not that difficult and I make a large batch which lasts us a month PLUS I can share jars of sauce with friends. It’s fabulous and my husband is totally pleased when we have Italian dinner night. 
Are you ready for the recipe??
1- 60oz can of diced tomatoes (the ginormous can of tomatoes from Costco)
1/2 large yellow onion, chopped
1 cup of chopped carrots
3/4 cup chopped red bell pepper
1 1/2 tbs minced garlic (I LOVE garlic…so if you don’t use less)
2 tsp of Italian seasoning
2 tsp salt (I do this by taste mostly)
1 tsp black pepper (I do this by taste also) 
1/2 tsp celery salt
2-4 cups of water
1. On the stove top, cook carrots, peppers, onions, and garlic in a bit of oil until onions are translucent. I usually cook my carrots and peppers for 5-ish minutes before I add the onions and I always add the garlic last. Burnt garlic is no bueno.
2. Spray the inside of your crockpot with cooking spray and add the contents of your pan and the can of tomatoes. Stir well.
3. Add seasonings and 2 cups of water. Stir well.
4. Cook on high for 3 hours, stirring every 20-ish minutes (or more often if you’d like).
5. Add the rest of the water as your sauce cooks, thinning it out a bit. 
6. During the last 30 minutes of cooking, use an immersion blender to smooth out your sauce.
Cook your sauce covered for only half of the cook time.
Stir often.
Taste often! Remember that you can’t take away seasonings but you can always add.
Can or jar your sauce for easy storage and gift giving.
Experiment! Add some oregano or a green bell pepper rather than a red one. What’s the worst that can happen? 
And if you have too much sauce…
Thanks so much for stopping by today! I hope you have a great weekend.
Next week has something special in store for you…right here on the blog! Be sure to check back.

Food-a-licious Friday {82} Sausage Pasta Skillet

It’s FRIDAY!! 
Can you believe it’s already June?! Although we’ve hit above 100 degree weather here for weeks, I feel like June officially marks the start of summer. I’ve been sharing fun outdoor activities on my Facebook page to keep the kiddos busy…stop by and check it out!

Today my friend Brittney is sharing another of her family’s favorites. If you missed her recipe from last week, you can check it out here. Kid-friendly and super simple for those busy weeknights. Today’s recipe looks super yummy…take it away Brit!


I remember like 8 years ago watching Rachel Ray and she made this dish or something like it (because I didn’t exactly write it down).  It’s a one pot meal (LOVE) and a 30 minute meal (LOVE LOVE) and sooo delicious.  Amazing leftovers and again, even little ones will love this.  

Sausage Pasta Skillet


(Makes for about 6-8 people)
 1 package Johnsonville mild sausage (in casings usually)
 1 package sliced mushrooms
 2 Tbs butter
 2 Tbs flour
 1 cup spinach (optional)
 1/2 cup Chicken broth
 1/2 cup half n half (or milk of any kind)
 1 can diced tomatoes 
 1-2 cups of mexican blend cheese (or whatever you have will work)
 1 package penne pasta (or your favorite bite size pasta)

-Cook pasta as directed. (Start boiling water the same time you brown the meat and it will all time itself perfectly). 
-Start with the largest skillet you have and brown the sausage on med/high heat.  You will need to squeeze the sausage out of the casing then break it up with wooden spoon.  Spend about 10 minutes or so making sure that sausage is thoroughly cooked through.  

-Then spoon out the sausage and transfer to a paper towel/plate.  

-Be sure to leave the yummy fat in the skillet and add the butter.  Saute the mushrooms in the butter and fat from sausage.  Add salt and pepper here.  

-When mushrooms are soft and sauteed, add the flour and stir for one minute till all fat is soaked up.  
-Add the broth and half n half (or milk).  Congratulations, you just made a rue!  (the base for any cream sauce). 

-Keep stiring and let it all simmer and bubble until it gets thicker and with no chunks of flour.  If you want to add spinach, do it now.  

-Turn off heat and add the can of tomatoes and sausage back into the dish and add 1/2 the cheese and stir.  

Dump drained pasta on top and keep tossing whole dish together till sauce is well distributed.  
-Sprinkle the rest of cheese and grab the whole skillet and put it on the top rack of your oven.  

-Broil on high for 3-5 minutes or until cheese is nice and melted on top.  
-Take it out and serve immediately!  

Soooo yummy with crusty bread or salad..or both!  
Total time is 30 minutes and only 2 dirty dishes!  HOLLA Rachel Ray!


That skillet looks and sounds soooooo good! Can’t wait to try it. Thanks for sharing Brittney!

If you have a yummy recipe (appetizer, dinner, dessert, kid-friendly, freezer meals, healthy tips, etc.), I’d love for you to drop me an email so I can feature your recipe on Food-a-licious Friday!

Food-a-licious Friday {81} Estle Family Casserole

One of my cute friends is super creative in the kitchen and I asked her if she’d share some of her favorite family recipes with us. Brittney and I went to high school together…so we go waaaay back. She married her high school sweetheart and they have 2 of the most adorable kids you ever did see. 
Take it away Brit!
Broccoli Rice and Chicken Casserole 
(Feeds 4-6) 
 2.5 cups cooked rice (5 minute, white, or brown)
 1 bag frozen or fresh broccoli 
 1-2 chicken breasts (or I often use leftover grilled chicken from the night before)
 1 can cream of mushroom soup (or cream of celery if you’re not into mushrooms)
 1 cup shredded cheese (cheddar, colby or mexi blend)
Salt and pepper to taste

So start with boiling chicken until cooked through, then shred (or dice leftover chicken into small pieces).  
Put cooked chicken, frozen or fresh brocoli, cream of mushroom soup, and cooked rice in a big bowl and stir until blended.  I add salt and pepper here.  (if  you’re into garlic salt, through that in too)  
Pour entire bowl into caserole dish and spread out evenly.  
Sprinkle cup of cheese on top and bake for 20 minutes at 350 degrees.  
Easy and everyone eats it; even my 1 year old!  Oh and it makes great leftovers!  
Thanks for sharing Brittney!!

Have a wonderful Friday evening and an even better weekend!
Right now, I’m setting up camp at the beach, so I know I’m having a great weekend.
It’s okay to be jealous {winks}
If you have a favorite family recipe you’d like to share here at MFTM, just shoot me an email! You don’t have to have a blog to play : )