Fancy Beans

Sometimes we need a different side and these are it! This recipe is adapted from the blog Scissors and Spatulas. These beans are sweet and tangy and so good. They are perfect for the upcoming weather change to spring and summer with your favorite grilled meat and a side of BBQ sauce! Here’s the recipe:


  • 2-3 slices of bacon chopped
  • 1/2 small onion chopped
  • 1 clove of garlic minced
  • 1 can of pork and beans
  • 1 can of green beans
  • 1 can of light kidney beans
  • 1 can of butter beans
  • 1/2 to 1 cup of brown sugar (adjust your how sweet you want it)
  • 1/2 cup of white vinegar
  • 1-2 tablespoons of mustard
  • 1-2 tablespoons of BBQ sauce (optional)


Cook chopped bacon pieces in non stick pot or spray pot with oil spray. Add onions and garlic and cook til translucent. Pour out excess fat leaving about 1 tablespoon. Add brown sugar, vinegar and mustard. Drain all cans of beans ECXEPT pork and beans. Add beans to liquid mixture. I also add garlic and onion powder and a little salt and pepper but it’s optional. Taste and add brown sugar or vinegar depending on how sweet and/or tangy you like them. Let beans simmer in liquid for 10-15 min. Add Bbq sauce if desired.

Hope you try this and tag me on IG @severalpeoplesmama if you do!

Love Ricki

Marry Me Chicken with Lemon Spinach Pasta

I ain’t get no engagement ring BUT…this chicken dish was worth one!!! Lol! We really enjoyed this meal! It was reminiscent of the Lemon Garlic Basil Chicken recipe in my cookbook found here but it didn’t have a lemon taste. However the sun dried tomatoes added a nice twang! If you don’t like them tho you can certainly leave out or replace with fresh grape tomatoes. Also I included the side I made which was the perfect compliment in my opinion. I searched my local stores for orzo which I couldn’t find so I replaced with this melon seed shaped pasta which can be found in the Hispanic section of the store. Or you can use any small shaped pasta. Let’s get cooking my version of this great meal!

Ingredients for Marry Me Chicken:

  • 3-4 chicken breasts butterflied (cut in half to make thin)
  • 1/2 cup or water
  • 1-2 tablespoons of olive oil
  • 3-4 cloves of garlic minced
  • 1 chicken bouillon cube (or you can use 1/2 a cup of chicken broth)
  • 1 cup of half and half or heavy whipping cream
  • 2-3 tsps of Italian Seasoning
  • Fresh or dried basil
  • 1-2 tablespoons of butter
  • 1/4 cup of sun dried tomatoes (they are kind of big so I chopped mine up)
  • 2-3 tablespoons of Parmesan cheese
  • Seasoning for the chicken (I used a light shake of ranch, garlic & onion powder and garlic salt and more Italian seasoning)

Ingredients for Lemon Spinach Pasta:

  • 1 and 1/2 cup of pasta
  • 1 garlic clove minced
  • 2-2 1/2 cups of water
  • 1 chicken bouillon cube
  • 1-2 handfuls of fresh spinach
  • 1/4 cup of Parmesan cheese
  • 1 tsp of garlic salt
  • 1 tbs of olive oil.
  • Juice of 1 lemon.

Directions for chicken:

Preheat oven to 375 degrees. Heat olive oil in oven safe skillet on medium high. Butterfly chicken breasts and season with seasonings of choice. Sear chicken on both sides about 3-5 minutes each. Remove from pan. Turn heat to medium low add butter and garlic. Sauté for about 30-45 seconds (garlic burns fast!) then add Italian seasoning and water. Add chicken bouillon cube and let simmer for a few minutes. Add half and half or heavy whipping cream slowly whisking in. Add sun dried tomatoes and let come to high simmer (slightly boiling). Turn on low and let sauce thickens. Add chicken back in. You can add some Parmesan and fresh basil at this point. Cover with pan or foil and bake in oven for 15-20 minutes. Remove and sprinkle with more Parmesan cheese if desired and fresh basil.

Directions for pasta: While Chicken is baking add olive oil to pasta pot and then garlic. Sauté for 20 seconds and then add pasta. Sauté for about 1 minute and then add water and chicken bouillon cube. Bring to boil, stir and then cover and let steam until pasta is tender about 10-15 minutes or most liquid is cooked off. It can still be a little liquid in the pan. Then add garlic salt, butter, Parmesan cheese and spinach. Stir until combined and then add juice from lemon.

The chicken and sauce over the pasta is divine y’all!!! As always I hope you try this and if so make sure to tag me on IG @severalpeoplesmama! Enjoy!

Love Ricki

Chicken Parmesan my way!

Winner, winner chicken dinner!!! And this meal was definitely a winner! We enjoyed this take on Chicken Parmesan and I actually made it low carb by not using breadcrumbs and using grated Parmesan cheese instead. If you use a low carb marinara sauce and serve over zoodles you have a keto friendly version. Let’s get to cooking!


  • Boneless skinless chicken breasts- butterflied (split in half) and pounded thin
  • Jar of marinara sauce
  • 2 cups of grated Parmesan cheese
  • 2-3 eggs beat in a shallow dish
  • Seasonings – I used season salt (Tony’s), garlic and onion powder, Italian seasoning and Italian dressing seasoning mix. I add seasoning to my raw chicken and the beaten eggs.
  • 1-2 cups of shredded mozzarella cheese
  • 2-3 tablespoons of olive oil


Butterfly (cut in half lengthwise) and pound out 3 chicken breasts fairly thin (you should end up with 6 thin breasts total. Season chicken and set aside. You will now set up your breading station. Beat 2-3 eggs in a shallow dish with seasoning. In another dish add 1-1/2 cups of grated Parmesan cheese. Take the seasoned chicken and put in egg mixture and then cheese immediately following. Add to pan with olive oil on medium heat. Pan fry chicken on both sides until golden brown (about 3-5 minutes)and then add to baking dish. Chicken will finish cooking in the oven. Top chicken with marinara sauce, then cheese and Italian seasoning. Bake in oven on 350 for 20-25 minutes. Top over pasta and serve with salad or veggie.

This meal was delicious. I did add mine to the broiler for about 2 minutes because I like my cheese a little brown lol. This will be an alternative to spaghetti or spaghetti Mac for my family. If you try it make sure to tag me on IG @severalpeoplesmama! It really makes me so happy when y’all do!

Love Ricki

Cheesy Chicken Burrito Skillet

Hey y’all! Yesterday I was challenging myself to come up with a meal using what I already had on hand. And I have plenty of chicken!!! In particular boneless skinless chicken breasts. I think I need to share a week’s worth of budget friendly chicken recipes lol. Anyways after checking my pantry and surfing the internet I came up with this recipe that can be made in one pan and in about 30 minutes! The kids enjoyed it and it’s something that can easily be added to a tortilla or on top of nachos.


  • 2-3 boneless skinless chicken breasts (you can use boneless skinless thighs) cut in about 1 inch chunks
  • 1 can of black beans
  • 1 can of diced tomatoes (can also use rotel for a little spice)
  • 2 cups of water (or chicken broth)
  • 1 chicken bouillon cube (not needed if using chicken broth)
  • 1 cup of rice
  • 1 package of taco seasoning and 1/2 pack of ranch seasoning
  • 1 cup of shredded cheese (I use Mexican blend)
  • 2 tablespoons of oil


Add oil of choice to pan or skillet and heat on medium high. Add chicken breasts and seasoning and cook til brown about 5-7 minutes. The chicken does not have to be cooked all the way thru as we will be cooking later. Remove chicken from pan and set aside. Set heat on medium and add rice. Sauté for about a minute and make sure not to burn. Add beans, diced tomatoes, water and bouillon cube or broth if using. Stir to combine and turn heat back to medium high until it begins boiling. Add chicken back in, set heat to low or simmer and cover. Let steam about 10-15 minutes until rice is cooked thru. Top with cheese and serve with your regular taco toppings.

As always tag me @severalpeoplesmama if you make this!

A lot more recipes to come because my teenagers had decided to change his diet and is no longer eating red meat or pork. I’m kinda proud BUT that means I need to get creative so follow along to see what I come up with by subscribing by email and making sure you’re following me on all my social media!

Love Ricki

Quick Crab Wontons

Last night I decided to share a video on how I made some quick crab wontons to go with our dinner. We had teriyaki chicken & fried rice and even though I could have made egg rolls this was a faster and easier alternative! Check out the video on my IGTV @severalpeoplesmama. Here is the recipe!


  • One 8 ounce package of softened cream cheese
  • One package of flake stye imitation crab meat
  • One stalk of green onions chopped
  • Seasoning: I used garlic salt, onion powder and a dash of ranch
  • 1 package of wonton wrappers (you will find this near the salad section in your grocery store)
  • Vegetable or canola oil


Heat oil on medium heat (about 350 if using an electric fryer). Mix cream cheese, crab meat, green onions, and seasonings with a fork breaking up the crab meat. Then spoon a quarter size in to the wonton wrapper. Dab water on your finger and run along each side of the wrapper. Fold wrapper in half til it forms a triangle. Pinch sides in (it will kind of look like a diaper lol). After making several drop in hot oil and cook til golden brown, this will not take long so don’t go anywhere! Repeat til finished and drain on paper towel.

These are delicious on their own or dipped in soy, duck or sweet and sour sauce. Lil Diva enjoyed helping make them because she said it was like origami!

As always tag me on IG if you make them!

Love Ricki