Jacked Chicken on the grill

As a part of our month of grilled recipes, I came up with this pretty amazing chicken. It is packed with flavor and wrapped my favorite food group….BACON!!


Here is what you need:

Chicken breast or tenderloins


toothpicks (or spaghetti noodles)

Brown Sugar

Chili Powder

Barbeque Sauce

Pepper Jack Cheese


Trim your chicken. Take a piece of bacon and wrap it around your chicken.  Use toothpicks on each end of the back to hold it in place.  I didn’t have any toothpicks so I used spaghetti noodles  Genius, right?


Sprinkle a little brown sugar and chili powder on your chicken.  Pat it down so it sticks to the chicken.


Toss your chicken on the grill.  Cook for about 8 minutes on each side.




When your chicken is fully cooked, squirt a little barbecue sauce on top and place a piece of cheese on top.  Let cook for about a minute until the cheese melts.


ENJOY!! These go GREAT with grilled Cheesy Bacon Potatoes.

Grilled Cheesy Bacon Potatoes

Its summer time and let’s face it…… cooking in the house can really heat up the kitchen. So here at Two Frugal Gals, we are dedicating this month to cooking outside. That’s right, all the recipes featured this month are ones that you can cook on the grill. YUM!


We are starting the month off with some cheesy bacon potatoes. Here is what you need:

Canned potatoes

Grated cheese

Bacon, cooked and crumbled

Garlic, pressed




OK….so this is the first time I have ever bought canned potatoes. I forgot you could even buy them this way until my mom mentioned them recently. These were surprisingly delicious!


We have 8 people in our house so I used 3 cans. Slice up the potatoes.


Use a 12 inch piece of foil. Place some potatoes in the center of the foil. Sprinkle some cheese and crumbled bacon on top. Then press one clove of clove on top.


Fold up the sides of your foil and roll them down to seal all the seams.


Toss them on the grill or about 8-10 minutes.

These are soooo amazing!  Enjoy! 🙂


Easy Freezer Friendly Baked Ziti

If your looking for  the perfect meal to feed a crowd of hungry people, here is one of the best Italian meals I’ve come across.  We made this for our family reunion this weekend and it was a huge hit.  The great thing about this meal is it’s super tasty, filling and fairly inexpensive. We fed 65 adults and kids and it was so good we’re adding it to the menu again next year!


1 pound ground beef
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese


Preheat oven to 375° F.  Spray a 9 x 13-inch pan with nonstick spray; set aside.  Cook pasta according to package directions. Drain.  Return cooked pasta to pan; do not return to heat. Brown and drain your ground beef and add your jar of marinara sauce and set aside.20140527-131908.jpg

Add Alfredo sauce, to pasta and mix well and pour into a prepared pan.


Gently layer marinara sauce on top of pasta and sprinkle with mozzarella and parmesan cheese.  Bake uncovered for 15 to 20 minutes or until heated through and cheese is melted.  We served this up with a wonderful chop salad and fresh garlic bread and it was delish!

Cream Gravy

Knowing how to whip up cream gravy is a southern necessity. To be honest, I have always struggled to get it just right….. Until recently when I asked my mom for a lesson. No more lumpy gravy here!

Here is what you’ll need:


You know that any recipe that starts out with grease has to be good….right? ( Just don’t tell your doctor. 🙂 )

I hate to admit this, but I have started keeping a small Tupperware container in the refrigerator with bacon grease in it. I always have some on hand if I need to make some gravy. If I am making chicken fried steak, I just use the grease I fried the meat in. It doesn’t really matter what grease you use.


Mix a couple of cups of flour and 2 cups of milk together in a bowl. Make sure to whisk it so that there are NO LUMPS!


In a large pan, heat up about 1/4 cup oil on medium heat. Pour your milk/flour mixture into the pan.


STIR, STIR, STIR!  Whatever you do, don’t stop stirring! It will be lumpy and kind of dry…. that is good!


Add a little milk at a time.


Add  salt and pepper.


Lumps…the enemy of gravy! I take my spoon and squish them into the gravy until it is smooth. If your gravy is too thick, add a little milk. If it’s too thin keep cooking it. It will thicken up a little as it cools.


Pour over some homemade biscuits or chicken fried steak….YUUMMMMMM!

Copycat Chick-fil-A Cookies


I am an addict.

I love Chick-Fil-A chocolate chunk cookies. I can attribute at least 5 pounds on my hips totally to these circles of deliciousness.

That being said, I am a frugal gal who hates to throw down just over a dollar every time my craving wins out. So what did I do? I scoured the web along with the Chick-Fil-A ingredient list and tried to come up with an equally delicious cookie.

I think my experiment was a S.U.C.C.E.S.S! (The house full of teenagers that come to bible study at my house on Wednesday nights agreed. Three of them actually work at Chick-Fil-A!!)

When digging around online I came across two blogs that have also attempted a copy cat. Check them out here and here. I tried both and they were pretty good! The recipe I landed on is a little different than theirs. After WAY too many batches, I think it is as close as I am going to get without hacking into someone’s computer system! (No…of course that thought never entered my mind…..)

Stop by and let me know what you think!

Here is the Recipe: (Step by Step Pictures are below)

2 1/2 Cups All-Purpose Flour
1/2 Cup Quick Oats
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/3 C Dark brown sugar
1/3 C Sugar
1/2 C Crisco or Lard
8 TBS Butter at room temperature (NOT Margarine
3 TBS Honey or Corn Syrup
2 tsp. Vanilla
2 eggs (at room temperature
1 1/2 cups semi-sweet Chocolate Chunks
1/2 cup milk chocolate chips


Mix the flour, oats, baking powder and baking soda


In a different bowl combine the dark brown sugar, sugar, crisco, butter, honey (or corn syrup) and vanilla


Add room temperature eggs.  This helps the cookies to rise better than using cold eggs.   You also want to wait to add the eggs after your have beat your other wet ingredients so the eggs don’t get over beaten.  This keeps the cookies from getting too dense or tough.  (I know…seems tedious but amazing cookies are in the details!)

Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in.


Use a BIG FAT Ice Cream scoop and dish out on your cookie sheet.

Bake at 350 for 8-11 minutes.  You want to pull them out when you just start to see browning on the edges.

Let cool…….If you can wait 🙂


Blueberry Bread

Yes!! It’s finally blueberry season! As a frugal gal, I typically try to choose fruits and vegetables that are in season to use in making our meals. If you’re not quite sure what’s in season, check out our grocery sale cycle to learn more!

In my house, I can sit a container of blueberries out on the counter and before it even seems possible, they’re gone! While these are great to eat by themselves, I decided to try a new recipe for our breakfast this morning. It was really good right out of the oven and extremely moist (the yogurt must have done that?). I’ve tried many recipes in the past and this will defiantly be one I will do again. The most important part, it went over great with the kiddos! Thanks to Baking Bites for this wonderful recipe!

 blueberry bread 2

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or low fat

blueberry bread 3

Preheat your oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
In a medium-sized bowl, whisk together your flour, baking powder and salt.

blueberry bread 4

Add the blueberries and lemon zest and toss to combine.

blueberry bread 5

In a seperate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

blueberry bread 6

Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

blueberry bread 8

If you want to make it super simple and bite sized for the kiddos, after refrigerated (it’s a bit difficult when hot) a few hours, use sharp, serrated knife and make long strokes to cut each slice.  And slice again down the middle. Enjoy!

You may also like these posts!

Blueberry Coffee Cake Recipe

Extending the life of Summer Fruits


Chicken Fried Chicken (or steak)

When I was a kid, if my mom asked my dad what he wanted for dinner he always gave her the same answer: Chicken Fried Steak.

My mom’s CFS recipe was amazing! I have tried different ways to get a perfect crunch and I always go back to her secret ingredient…..Club crackers! Seriously, if I am going to consume the calories of fried meat I better makes sure it is the best. Here is what you need:

1-2 sleeves of Club crackers

1/2 cup flour

1/2 tsp baking powder

2 eggs

1 cup milk

Chicken breast or round steak



Heat about a cup of oil on medium-low in a deep pan on the stove.


Dump your crackers in the blender and pulse until they are a fine powder.


Mix together your crackers, flour and baking powder. (The baking powder is what makes the crust get fluffy!)


Whisk together your eggs and milk.


Dip your meat into the liquid mixture.


Roll the meat into the dry ingredients.


Do a double coat! DIp it back into the egg mix.


Coat one more time in the cracker/flour mix.


Drop your meat into your pan of oil. Cook it on medium-low heat. Don’t be tempted to turn up the heat– The outside will cook too fast and leave your meat raw in the middle.


These are perfect with some loaded mashed potatoes!

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