Simple Grilled Chicken Marinade

Happy Monday everyone!

I hope you all  had a great weekend. Last week was jam-packed for us, and I was feeling under the weather most of the week. Thankfully, I had a much better weekend! And we got in some great family time.

Not to mention, Friday my husband and I celebrated 5 years of marriage – woot woot! That’s an achievement in my book lol. I have so enjoyed doing life with my husband! He is my perfect match, and an awesome daddy to our little girl. Love you babe!

But, back to our busy week discussion… It seems most of our weeks this summer have been busy, but you know, I’m OK with that! We couldn’t afford to take a “summer vacation” this year, so our weekends have mainly consisted of swimming and grilling out. And that’s really made for a great summer!

Our daughter is 2 1/2 and she’s been LOVING the water. We’ve been putting a swim jacket on her in the pool, and encouraging her to swim on her own. Its taken a few weeks, but last weekend she finally let go and swam without our help! She would get so nervous when you let go of her hand or if she knew you weren’t holding onto her. But for whatever reason, after we put some goggles on her she just went for it. I don’t know if they made her feel more secure, but she hasn’t needed us since to swim! Either way, I’m excited she’s not scared of the water and has enjoyed herself. I really feel that even if you can’t afford to take a long vacation somewhere, if you make the time you spend with family feel special, that’s all that matters.

As I mentioned, another thing we’ve done a lot of this summer is grilling. And one of our favorite things to grill is chicken! As a kid, I wasn’t a big fan of grilled chicken because it always seemed dry and didn’t have much flavor. I love chicken, but cooking it on the grill was not my favorite when I was younger.

I think the key to delicious grilled chicken is to marinade it first. Even if its just for a few minutes, having a sauce or a rub on it before grilling really gives it flavor and keeps the inside moist.

This Simple Grilled Chicken Marinade that I do is delicious, and really is what the title says – simple! It requires just a handful of ingredients, most of which are probably in your kitchen already.

So, if you’re in need of more flavor for your grilled chicken, then try this recipe out!

Have a great week!


Simple Grilled Chicken Marinade

*Recipe makes enough marinade for 4 large chicken breasts*


  • 2 tbsp dijon mustard
  • 1 tbsp Worcestershire
  • 2 tsp olive oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tsp salt
  • 2 tsp pepper


  1. Whisk all ingredients in a medium to large bowl (that comes with a lid).
  2. Add chicken to bowl and mix well, massaging marinade into chicken as you mix.
  3. I suggest letting the chicken marinade for at least 30 minutes before grilling.*
  4. We grill our chicken on high heat for about 15 minutes. But use an internal thermometer if you’re unsure – be sure if reads at least 165 degrees before removing the chicken.

*Note: You can also bake the chicken after marinading if you prefer. Grilling just keeps the house cool during hot summer days!


Easy Pasta Salad

Something you’ll find us doing A LOT this summer is grilling out. Now that we have a house – and our own outdoor space to even have a grill! – we plan to get outside as much as possible and cook some delicious meals!

I’m sure a lot of you like to grill out in the summertime. There’s also so many opportunities for parties, get-togethers, and just enjoying time with family and friends.

We tend to have a lot of pot lucks and BBQs to attend this time of year, so one of my go-to recipes to bring is an Easy Pasta Salad. This recipe is seriously so simple, and it feeds a crowd if you need it to!

The ingredients include, pasta, veggies, cheese, and dressing. That’s it!

I use store-bought Italian dressing to make it easier on myself, especially when I need to make this recipe last-minute. But, there’s plenty of homemade dressings out there you could whip up and use instead.

You can also add as little or as many veggies as you like; the possibilities are endless.

Hope you all are having a great summer. Enjoy the recipe!


Easy Pasta Salad


  • 1 lb. penne or rotini pasta
  • 16 oz. bottle Zesty Italian dressing (or a homemade dressing)
  • 1 large red bell pepper, diced
  • 3/4 cup shredded cheddar cheese or cheese cubes (I’ve used both and prefer the cubes)
  • Salt and Pepper to taste
  • Optional other veggies to add: cucumber, tomato, olives, etc.


  1. Boil pasta in a large pot according to package directions.
  2. While pasta is cooking, dice up your red bell pepper, and any other veggies, and set aside.
  3. When pasta is finished, drain and rinse with cold water.
  4. Pour Italian dressing over pasta, add bell pepper and cheese, plenty of salt and pepper and mix well.
  5. Refrigerate 2 hours+ before serving.

Tortellini & Broccoli Alfredo Bake

Happy Saturday guys!

I hope everyone is having a great weekend so far. Our plans were sparse, so we are enjoying some free time before our week starts.

We have Vacation Bible School at our church this week, so that will make for busy nights without much cooking. Sometimes that’s a win, unless it calls for eating out a lot.

One way I try to even things out when I know a busy week is approaching is trying to cook as much as possible the days before and after that week.

Last night was no exception! I made this Tortellini & Broccoli Alfredo Bake on a whim and I was so so pleased with it. Super easy to pull together when you’re pressed for time and ingredients.


This recipe would also be a good one if you do “Meatless Monday”. Or, you could easily add some chicken to bulk it up a bit. It was plenty filling for the 3 of us without any additions, though.

Enjoy the recipe!


Tortellini & Broccoli Alfredo Bake


  • 19 oz. bag frozen cheese tortellini
  • 2 cups raw broccoli
  • Large jar of Alfredo sauce
  • 1 1/2 cups of shredded cheese, divided*
  • 1 cup chicken broth
  • 2 tbsp butter
  • 2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • Salt to taste

*I used colby jack cheese because that’s what I had on hand, but you could use just about any kind of cheese you like. Mild cheddar or a mixture of parmesan and mozzerella would work too.


  1. Preheat oven to 350 degrees.
  2. Bring large pot of water to a boil. Season the water with 2 tsp of salt.
  3. Boil tortellini and broccoli for about 2 minutes, or until just a bit tender.
  4. Drain and set aside.
  5. Return pot to stove and set to medium heat. Add butter and whisk until melted.
  6. Add alfredo sauce, chicken broth, 1/2 cup cheese, and seasonings and whisk until well combined and cheese is melted.
  7. In a greased baking dish, add tortellini and broccoli. Pour alfredo sauce over and mix. I suggest adding an extra sprinkle of salt and black pepper at this point.
  8. Sprinkle remaining 1 cup of cheese over the top.
  9. Bake at 350 for 25 minutes.