EAT | One Pan Chicken + Asparagus

Hello! Having a family of four, I am always on the hunt for quick and easy meals, and especially meals that only require only one pan! Less dishes = happier me.

Today I am sharing my recipe for chicken and asparagus. My whole family loves this recipe (yes, even the girls- they love veggies!) and it’s really flavorful and semi-healthy (it has butter, lol).

Let’s get started.

What you’ll need:

  • 1 lb chicken tenders
  • 1 lb asparagus
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp onion powder

Season your chicken with salt and pepper.

Melt 1 tbsp butter in large skillet, and stir in your garlic and seasonings.

Add your chicken and sauté.

After chicken is cooked through, scoot to one side and melt the remaining tbsp of butter.

Add in your asparagus and cook for 5-7 minutes, or until tender.

How quick and easy was that? It tastes so good and everyone will love it!

Thanks for reading!


EAT | 5 Ingredient S’mores Fudge

Hello! One of the most popular summertime desserts is S’mores. How can you go wrong with chocolate, grahams, and marshmallows? Today I am switching up the way S’mores are usually made and will show you my super quick and easy 5 ingredient S’MORES FUDGE.

Let’s get started.


  • 1 1/2 cups semisweet chocolate chips
  • 2/3 cup sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cups mini marshmallows
  • 2 crumbled graham crackers

First off, grab an 8×8 baking pan and line it with foil and coconut oil spray.

Next, combine your chocolate chips and condensed milk into a saucepan on low heat and cook until melted. Make sure to keep stirring so it doesn’t burn.

Once melted, remove from heat and let cool.

After cooled, gently fold in your grahams and marshmallows.

Spread into your baking dish.

Refrigerate for one hour, and then cut into squares.

This fudge is so rich and delicious, and my girls and husband both love it! It is the epitome of summertime!

I hope you like it too!

xx amy

New Blog Name | Back to School Lunch and Snack Ideas!

Hello! Welcome to my new (ish) blog! I recently changed the name from Amy’s Beauty Diary to its new name, The Hustlin’ Homemaker. I did this because I want to create content that is not just exclusive to beauty. While I love doing beauty posts, I want to be able to post about anything, whether it be kids, home, books – things that I think you guys would be interested in! So, thanks for sticking w me 🙂 I also created a new Instagram page, so give me a follow at @thehustlinhomemaker! I’ll be posting on there a lot. 🙂

Alright, so let’s get on with today’s post.

My two girls just went back to school- today, just as I type this. My older daughter, Allie, has started 3rd grade, and my baby, Ashley, has just started kindergarten. While I am sad and will miss them, I am so proud of them and will always cherish these past years of them being with me. I haven’t been without a kid for about 8 years, so it’s a big change for me as well.

Anyway, this post is about school lunch! My girls love to bring their lunch, and also like to buy their lunch at school. I have a lot of ideas that I am excited to share with you all!

First off, their lunchboxes. These came with their backpacks as matching sets. I like the shape of these because they can fit the lunch containers perfectly.

I have two types of lunch containers, these bigger ones with 3 compartments and then the smaller ones with four compartments that look like the containers Lunchables come in. I love to use these because they save money and reduce waste- and I can actually see how much of their lunch they eat.

Here are some examples of what I pack in them.

A Lunchables type meal with pepperoni, cheese and crackers, blueberry skewers, celery, some goldfish crackers, and an Oreo for dessert.

A unicorn shaped pb&j, some strawberries, carrots, some vanilla yogurt that i put a few sprinkles on, and a rice krispy treat.

A turkey and cheese sandwich on a Hawaiian roll, some cherry tomatoes, strawberry applesauce, wheat thins, and a pink sugar cookie.

Here I have a ham and cheese sandwich on a crescent roll, some pineapple, pretzel sticks, an oatmeal raisin granola bar, and some Barbie fruit snacks. 🙂

The little containers are what I use for Ashley, as she can’t eat as much as Allie.

Some string cheese and crackers, a hard boiled egg, carrots, and some blueberries.

And lastly, we have some turkey and cheese roll ups, strawberries, a granola bar, and some goldfish crackers.

The biggest tip for lunch making is just to do it the night before so you don’t have to rush in the morning. It really doesn’t take long at all.

Some other things I like to use for their lunches are these little Thermos Jars.

You can pretty much pack anything in these, mac and cheese, soup, spaghetti, chicken and rice…any leftovers, and it keeps it hot in the lunchbox, even if there’s an ice pack inside.

Also, the Thermos cups. These are so durable and keep their water cold all day. We have a bunch of these.

These silicone baking cups and toothpicks add a little bit of a colorful touch and just something extra that I know makes the girls happy to eat their lunch. Also, cutting a sandwich out with a cookie cutter is really fun for them- we’ve got a drawer just for cookie cutters.

I got these super cute Lunch Notes for them just to put inside their lunch. These are thick cardstock and have cute little sayings and pictures on them, and there is space to write something. They will love these.

Lastly, just a few snack ideas. I made these cinnamon roll apples for them for the first day of school- they were super easy!

Make up some cinnamon rolls, and wait until they’re completely cooled.

Add some red food coloring to your icing. Count out 8 pretzel sticks for the stems, and cut up some sour candy belts to make the leaves. It’s ok if they’re not perfect; all leaves are different!

I leveled the cinnamon rolls to make them flat, and then iced them and stuck the pretzel and the leaf into the top.

How cute are these?!

Super quick and easy! I made them the night before the first day of school.

The next idea is a little pencil wafer cookie. Just cut the top of some sugar wafers into a point.

Add icing to the top and bottom, and add a mini chocolate chip to the top.

These are such a cute afternoon snack! I gave these to the girls when they got home from school, and they loved them.

I hope you liked these ideas and will try them! Thanks for reading!

xx amy

EAT | 5 Cal Skinny Vanilla Latte (Just like Starbucks!)

Hello! Like most people out there, I love coffee. I love it both hot and iced, but I do not like my coffee very sweet.

I tend to stay away from Starbucks, and coffee shops in general these days. Not only is it expensive, but the drinks can be SUPER high in calories, and I prefer to eat my calories…not drink them! 🙂

I always drink hot coffee in the morning, but sometimes in the afternoons I will make myself a nice iced coffee. It’s very easy, delicious, and only 5 calories! Here it is.

What you’ll need:

  • 1/2 c Espresso or strong coffee (I use the Starbucks Espresso Roast)
  • 1 c low-fat or non-fat milk (any kind or sub you prefer)
  • 1 tsp sugar free vanilla syrup (I use Torani because it’s made w Splenda)

Fill your glass with ice.

Pour coffee over after it has cooled.

Add milk, top with vanilla, and stir.

Add a straw, and TA-DA! The PERFECT afternoon drink.

Enjoy! 🙂


EAT | Chicken Pot Pie (Everyone’s Favorite)

Hello! Today I am sharing my recipe for chicken pot pie! This dish is the ultimate comfort food – a buttery flaky crust and a creamy gravy like sauce with chicken, carrots and peas. And yes, we are making the crust from scratch; it is THE ONLY WAY, because it comes out sooo much better. It is actually the same crust I make for everything, even dessert pies, as it does not contain sugar.

Before we get started, you might not want to attempt to make this on a Wednesday night, or any other weeknight for that matter. This recipe has about 30 minutes of prep time and 40 minutes of bake time. It’s more like a Sunday dish…you know, when your husband can watch the kids and you can do this by yourself. 🙂

What you’ll need:


  • 2 cups flour
  • 10 1/2 tbsp cold butter
  • 1 tsp salt
  • 5-7 tbsp cold water


  • 2 chicken breasts, diced
  • 1 cup peas and carrots
  • 1/4 c butter
  • 1/4 c flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 c chicken broth
  • 2/3 c milk

First off, we need to make our crust. Add in your flour, cold cubed butter, and salt to your food processor.

Pulse this until it mixes together, and add your 5-7 tbsp water while pulsing. Add a few tbsp at a time and then pulse. Once it starts to pull away from the sides, it’s ready.

Scoop up the crust and divide it into two equal balls. Cover with plastic wrap and place both in the fridge to chill.

Now it’s time to make our filling.

Sauté your chicken in a large pan until browned, and boil your veggies in a small pot until soft.

After those are done, set aside to cool. It’s time to make our sauce.

Melt your butter in a pan and sprinkle in flour while mixing to make our roux.

Add in salt and pepper and whisk until the roux turns a beige color. Continue to simmer.

Add in your chicken broth and simmer.

Add in milk and continue to cook until thickened.

Add your chicken and veggies in, and we are finished with the filling!

Remove one of the pie crusts from the fridge and roll out with a little bit of flour. Place into your pie dish.

Add your filling.

Roll out the remaining pie crust and place on top. Cut vents into the top and press the edge of a fork along the sides to give it the pot pie look.

Cover with foil and bake at 350 degrees for 20 minutes. I like to place a cookie sheet below the pie just in case it drips.

After 20 minutes, uncover and bake for an additional 20 minutes.

TA-DA! Make sure you let this cool for a little bit, it will be LAVA HOT.

I hope you like it!

xx amy