Great Grandma’s Meat Pies

This recipe is dedicated to my great-grandmother who perfected this recipe. If she were here now, I’m sure she would have loved me sharing it with you guys!

So first of all, where does time go? It feels like yesterday that school was out and I was writing posts about summer recipes, and the next thing I know it’s time to get the books out again. Isn’t that crazy? Now it’s time to bring on the fall recipes!

Anyway, I’m putting a twist on one of my favorite family recipes: Meat pies. Oh my goodness! It’s heaven on a plate! 😀





Chicken wrapped in fresh dough and topped with slice of  garden-fresh tomato. What could be better than that? And a bonus is that the dough recipe is gluten free. That recipe once again happens to be a great one from my friend Hayley of Health Starts In The Kitchen (you can see it here!). Even though I’m not a Paleo or gluten free person,  I must tell you again to go check out this blog. The blog is updated regularly so there’s always something new for you to try out. 

So let’s break out the meat pies. The first bite and you’ll be blown away just like I was! 

Note: Even though I made my dough from scratch, any simple drop biscuit recipe will do.

Great Grandma's Meat Pies
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  1. Enough biscuit dough for 8-10 biscuits
  2. 2 lb. ground chicken
  3. 1-2 large tomatoes
  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
  2. Roll out dough and cut into 8-10 individual squares. Form your chicken into patties enough to fit each square.
  3. Place each patty in the middle of each square. Fold four corners of biscuit into each patty.
  4. Slice tomato and place one slice one top of each pie. Season with salt and pepper to taste.
  5. Place in oven for 30 minutes or until meat is throughly cooked.
  6. Enjoy!
  1. Biscuit dough came from the cookbook Without Grain by Hayley Ryczek. You can see this recipe online at (
Clean Eating Teen

Honey Glazed Carrots

Sometimes all I’m looking for is a simple side dish that will kick dinner up a notch. If you’re looking for the same thing, I’ve got something for you! And the ingredient of the day is carrots.


Carrots are such a versatile ingredient! You can eat them raw, baked, in soup and even in desserts. But one my favorite ways to enjoy them is to roast them in the oven. Remember when I made carrot fries to go along with my black bean burgers? Well if you haven’t seen them, you have to check them out here.

What I decided to do instead of making them cut like french fries was cut them into pieces and toss them in a honey glaze. It’s perfect if you’re looking for a dish that’s sweet but also a little bit healthy. I think these would even be good to make around the holidays, since that’s when everybody breaks out the sweet dishes.





Honey Glazed Carrots
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  1. 1 lb. carrots, cut into slices
  2. 3 tbsp. raw honey
  3. 1/2 stick melted butter
  4. 2 tsp. balsamic vinegar
  5. 1 tsp. crushed garlic
  6. salt and pepper to taste
  1. Preheat oven to 350 degrees and line a baking pan with parchment paper.
  2. In a bowl combine, honey, butter, vinegar, and seasonings. Pour onto the carrot slices and place on pans.
  3. Bake for forty minutes or until tender. This is dependent on your oven.
  4. Enjoy!
Clean Eating Teen

Giant Ice Cream Sandwich Cake

Before I begin, I need to say that this is NOT the healthiest recipe! But… It is (1) homemade and (2) yesterday was my birthday, so happy birthday to me! I thought that this dessert would be perfect. If you love cookies and love ice cream, why not put them together?


I was inspired to make this when I came across a cookie cake just like this one at the store. But we looked at the nutritional facts and found out that the pre-made cake was loaded with trans fat and a bunch of other bad things. Birthday or not, we all agreed that we didn’t need all the bad stuff. That’s when I decided to try to make this dish at home. 

Continue reading Giant Ice Cream Sandwich Cake

Tremendous Three-Bean Chili

I can’t get enough of this chili. Even in July! It’s just a great comfort food and, if made the right way, can be pretty healthy. You get hearty flavor, lots of protein and fiber in this healthy, satisfying meal that everyone will love. What else could you ask for?

My family likes to use ground turkey or shredded chicken in our chili. But honestly you can do anything you want (it’s versatile). For a vegan twist, I suggest using Quorn meat-free crumble. It taste JUST LIKE ground beef and we’ve used it multiple times. This makes it perfect for meatless mondays!

Continue reading Tremendous Three-Bean Chili