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Simple Cozy Eats Post Bariatric mama of 2 + one spoiled pup. Sharing healthy, cozy, semi-homemade meals

06/03/2026

Crispy Ranch Chicken
Ingredients:
- 2 lbs boneless skinless chicken breast
- ½ cup Hidden Valley Light Ranch Dressing
- 1 ½ cups crushed corn flakes cereal
- ¼ cup grated parmesan cheese
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions:
1. Preheat oven to 400 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
2. Pour ranch dressing in a shallow dish or bowl. In a separate shallow bowl add crushed corn flakes, parmesan cheese, Italian seasoning, garlic powder, paprika, salt and pepper. Mix until well combined.
3. Pound chicken to even thickness. Coat each piece of chicken in ranch dressing then to coat in cornflake mixture. Place coated chicken in prepared pan. Pat crumb coating into the chicken.
4. Bake for 30-35 minutes, or until cooked through and chicken reaches an internal temp of 165 degrees.

05/31/2026

Funfetti Cookies
Ingredients:
- ½ cup butter (softened)
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (16.5 oz) box of sprinkle cake mix
- ¾ cup All Purpose Flour
- Extra Sprinkles!
Directions:
1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer cream together the softened butter and sugar for 1 minute.
3. Scrape the sides of the bowl, add in the eggs and vanilla. Mix until combined.
4. Add in the cake mix and all purpose flour. Mix until the dough comes together and the ingredients are thoroughly incorporated. Add in the extra sprinkles if desired!
5. Scoop the dough into balls and arrange on a cookie sheet lined with parchment or a silicone baking mat. (Approx 2 Tablespoons of dough for each ball)
6. Bake at 350 degrees for 10-12 minutes.
7. Allow to cool on the pan for 5 minutes before transferring to a wire cooling rack.

05/30/2026

Root Beer Pulled Pork Sandwiches
Ingredients:
- 2.5-3 lb pork roast (boneless)
- 1 yellow onion (thinly sliced)
- Minced garlic (measured with your heart)
- 12 oz (1 can) Root Beer
- 1 (18oz) bottle of BBQ sauce (I like to use the No Sugar Added Sweet Baby Rays)
- Hamburger Buns
Directions:
1. Spray your slow cooker with nonstick cooking spray. Place sliced onions and roast inside. Pour root beer over the meat. Season with Salt, Pepper, and/or your favorite BBQ seasoning and the minced garlic.
2. Cook on LOW for 6-8 hours, or until the meat shreds easily.
3. Take the roast out of the slow cooker and shred, I like to make quick work of this by using my hand mixer. Drain the root beer out of the slow cooker and place shredded roast back inside. Stir in the bottle of BBQ sauce.
4. Keep warm in slow cooker until ready to serve.

05/28/2026

Peanut Butter Bars
Ingredients:
Peanut Butter Bars:
- 1 cup butter (softened)
- 1 cup sugar
- 1 cup brown sugar (firmly packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups peanut butter, divided
- 2 cups old fashioned oats
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting:
- ½ cup butter (softened)
- ¼ cup milk
- 2 teaspoons vanilla extract
- 4 Tablespoons cocoa powder
- 3 cups powdered sugar
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, sugar, and brown sugar together. Add eggs, vanilla, and 1 cup of peanut butter; stir to combine.
3. Add oats, flour, baking soda, and salt. Mix until well combined.
4. Spray a half-sheet jelly roll pan (approximately 17.8 x 12.8 x 1 in) with nonstick cooking spray. Spread dough in an even layer.
5. Bake 15 minutes and remove from oven.
6. Drop remaining peanut butter (about 1 ½ cups of peanut butter) by very small spoonfuls all over on top of warm bars. Let it set about 5-6 minutes and gently spread when peanut butter has begun to melt; it will spread much easier this way!
7. Then let the bars cool until peanut butter has set up.
8. While cooling, mix together frosting ingredients with a hand mixer until smooth. Spread on top of the bars.
9. Cut into bars and serve.

05/27/2026

Slow Cooker Ranch Chicken Enchiladas
Ingredients:
- 4 chicken breast (boneless/skinless)
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 15 oz chicken broth
- ½ cup ranch dressing
- ½ cup salsa
- 2 cups shredded cheddar cheese
- 10 flour tortillas (I like to use the low carb version, but use what you have)
- ¼ cup fresh cilantro (chopped)
Directions:
1. Spray slow cooker with non-stick cooking spray. Place chicken inside.
2. Pour chicken broth over the top of the chicken, then sprinkle taco seasoning and ranch seasoning. Cook chicken on LOW for 3-4 hours.
3. Remove chicken from slow cooker and shred; I like to use my hand mixer to make it shred quick!
4. In a small bowl whisk together the ranch dressing and salsa. Set aside.
5. Spray a 9x13 baking dish with nonstick cooking spray. Spread a thin layer of the salsa/ranch mixture on the bottom.
6. Assemble the enchiladas by spreading a small spoonful of the ranch salsa mixture on a tortilla followed by some shredded cheese and a few spoonfuls of chicken. Roll up, place seam side down in the baking dish.
7. Sprinkle any remaining cheese on top of the enchiladas. Bake at 350 for 30 minutes.
8. Drizzle with ranch dressing and sprinkle with chopped cilantro on top before serving.

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