I needed dinner in a pinch the other night. I had one massive chicken breast that was plenty of meat to split between the two of us. I opened the pantry and some bread crumbs jumped out at me. So I decided to made a sort-of deconstructed chicken parmesan. Preheat oven to 400F. I cut the massive breast in two and marinated the chicken in Italian dressing for 30 minutes. While that was marinating, I put about a half cup of seasoned bread crumbs, a pinch of black pepper and 1-2 tablespoons of parmesan cheese in a bowl and mixed. Heat 1 tablespoon oil in a skillet over medium to medium-high heat. I took the chicken out of the marinade and dipped each piece of chicken in the bread crumb mixture. cover the entire breast evenly in the mixture. I gently placed the chicken in the hot oil and cooked 3-4 minutes on
Leafing through the latest edition of Everyday with Rachael Ray, I saw a recipe for sweet and savory spaghetti squash. I’m a big fan of spaghetti squash. It’s a warm and filling comfort food that won’t weigh you down. It’s a great way of sneaking in vegetables instead of carbs, too. Adapted from Everyday with Rachael Ray: Preheat oven to 450F. Take one medium (2-3 pound) spaghetti squash, cut in half lengthwise and discard seeds. In a large casserole or roasting pan, pour in 1 cup of water, vegetable broth or chicken broth. Place spaghetti squash in pan with cut side facing up towards you. For sweet squash: In a small bowl, combine 1 1/2 tablespoon butter, 1 tablespoon brown sugar, 1/8 teaspoon cinnamon and a pinch of salt and pepper. Place ingredients into hollow center of spaghetti squash. For savory squash: In a small bowl, combine 2 tablespoons grated parmesan cheese,
I love eggs for breakfast. I would take eggs over pancakes or french toast for breakfast any day. So, it might seem kind of obvious that I love egg bakes. They are easy and inexpensive to make. And I can eat breakfast off of one egg bake for about a week. Yep, just cut it into pieces, put it in tupperware and reheat. An egg bake is pretty much a larger, rectangular version of the crustless quiche. If you feel better starting your day saying that you are eating crustless quiche instead of an egg bake, you could probably say that without getting too many arguments. Po-tay-toes, pa-TA-toes. Here’s the deal. We bought a ton of vegetables(a good thing, right?). Then my parents came into town and brought me 1/2 their gardens worth of vegetables(another good thing, right?). Well, this all happened to be within about 2 days of each other.
These are awesome! What’s better than a flavored ball of meat that oozes cheese in the middle? Not much. Ingredients: 1 lb lean ground sirloin 2/3 package low sodium taco seasoning 1 green onion finely diced 1 egg 1 clove of garlic, minced 1 block reduced-fat sharp cheddar cheese, cut into cubes Preheat the oven to 425F. In a large bowl, combine all ingredients except cheese. Once mixed, take a tablespoon amount of meat and divide it in two. Place a cube of cheese in between the two pieces of meat and form around the cheese in a ball form. Try to fully conceal the meat inside for minimal cheese leakage when cook. The recipe called for an entire block of cheese. I used large cubes of cheese and still only used about 1/3 of the block of cheese and the balls were sufficiently cheesy. Once formed into a ball,
So tasty. Perfect with fall soups. Or topped with an egg for breakfast. If you like cheese and bread, you will love this easy recipe. Recipe adapted from The Family Kitchen. Ingredients: 3 cups self-rising flour 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 1/2 grated cheddar 1/2 cup grated parmesan 1 1/4 cup milk 3/4 cup sour cream or plain greek yogurt 3 tablespoons melted butter 1 large egg Preheat the oven to 350F and spray or butter 9×5 loaf pan. In a large bowl, stir together flour, salt and cayenne pepper. Once combined, stir in cheeses. I didn’t have quite 1/2 cup parmesan, so I supplemented with extra cheddar. The sharper the cheddar, the more flavor your bread will have. In a medium bowl, combine the milk, sour cream, butter and egg. I didn’t have 3/4 cup of sour cream or plain Greek yogurt, so I used a
I recently have also made: Bbq chicken pizza(with quick no-rise crust) for Brian: Another batch of chicken fajitas: And a heartier, but not less healthy, version of my previously posted chicken pot pie:
This is one of my favorite salads. It just tastes like summer. Simply, slice a tomato, add fresh mozzarella and basil(mine happens to be from my basil plant growing in my windowsill) and drizzle with balsamic vinaigrette. Salt and pepper to taste.
I have been obsessed with this salad lately. I’ve eatten it at least 5 times this past week. It’s super simple, healthy and full of flavor. I cooked some chicken breasts in the skillet and brushed them with bbq sauce while cooking them. Once slightly cooked, I cut them up. Just throw together lettuce, about 1/4 cup of corn and black beans, diced tomato, red onion and red bell pepper and a little cheese. Put chicken on top and add another tablespoon bbq sauce instead of salad dressing. Oh and if you have some hint of lime chips, they go well with the salad.
Huevos Cubanos are a spin-off of huevos rancheros. Brian was in need of a quick dinner the other night before heading out the door. I had some left over Cuban-style black beans so I created this dish. Fry up a corn tortilla in a hot skillet by spraying each side with some olive oil cooking spray and cooking it one each side for about a minute. Heat up your left over Cuban-style black beans. Spread those on top of tortilla. I had some left over chicken breast so I chopped that up and threw it on there, too. Toss on a little shredded cheese. Then, I fried up an egg and laid it on top of the beans and chicken. Add a splash of hot sauce and you have a quick, easy and protein packed breakfast, lunch or dinner.
I love a good Cuban sandwich. This looked like a slightly healthier alternative. I would give this recipe a 6 out of 10. I blame myself for much of that. It’s only a 5 ingredient recipe, to which I thought I owned all of them. Well, when I went to the fridge, my cilantro was bad and the jar of bread and butter pickles went mysteriously missing. Oh, and that jar of dijon mustard that I was convinced was in the cupboard…Brian informed me that we’ve never owned any. So……… Ingredients: 1 teaspoon coriander seeds, crushed 2 tablespoons mustard 1/3 cup sweet relish (or diced bread and butter pickles) 3 slices of swiss cheese 1 pound pork tenderloin, trimmed salt and pepper Preheat your oven to 425F. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat: Place