Baked Pesto Chicken

January 12, 2017 at 4:52 pm (Chicken, Entrees, Italian, Vegetables)






1 LB Boneless, Skinless, Chicken Tenders
3.5 OZ Basil Pesto
3 Roma Tomatoes, sliced
8 OZ Fresh Mozzarella, sliced
Dash of Salt
Dash of Black pepper
Dash of Parmesan cheese, shredded
Dash of Italian seasoning

Preheat oven to 400°F.
Lightly coat a baking dish with pam.
Place chicken tenders in dish.
Spoon basil pesto on each chicken tender.
Spread to coat top of tenders.
Place tomato slices on top.
Sprinkle with salt and pepper.
Place slices of mozzarella on top of tomatoes.
Sprinkle with Italian seasoning and parmesan cheese.
Bake for 40 minutes.
Remove from oven.


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Creamy Parmesan Garlic Mushroom Chicken

January 12, 2017 at 4:28 pm (Chicken, Entrees, Sauces, Vegetables)



By: Alyssa from


Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Serves: 4
4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

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Cauliflower Mash (Creamy Cauliflower Puree)

January 12, 2017 at 4:12 pm (Sides, Vegetables)



By Gina Homolka of SkinnyTaste

A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don’t have buttermilk, low fat sour cream also works great.
Creamy Cauliflower Purée
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 3/4 cup • Points+: 2 pt • Smart Points 1
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g • Carb: 8.6 g • Fiber: 4.2 g


1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp whipped butter

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don’t own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you’ll wonder how you ever lived without it. A regular blender would work fine as well.



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Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

January 12, 2017 at 4:03 pm (Beef, Entrees, Turkey)


Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

By: Gina Homolka of SkinnyTaste

6 Smart Points 271 calories
TOTAL TIME: 25 minutes

These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. Kid-friendly, comforting and delicious!

2 tsp olive oil, divided
1/2 cup minced onions
1/2 lb 93% lean ground beef
1/2 lb 93% lean ground turkey
1/3 cup whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
kosher salt
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef broth
chopped parsley for garnish (optional)

Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
Gently shape into 20 small meatballs.
Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.
Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Yield: 4 Servings, Serving Size: 5 meatballs

Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 271
Total Fat: 12g
Saturated Fat: g
Cholesterol: 124mg
Sodium: 741mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g
Protein: 28g


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Quick and Easy Crunchy Parmesan Garlic Chicken

May 11, 2014 at 8:09 pm (Chicken, Entrees)


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Pan-Seared Salmon Fillets

March 14, 2012 at 8:36 am (Entrees, Fish/Seafood)

Alright.  This took some tinkering to get it where I liked it.  This is a Publix Aprons recipe (Pan-Seared Salmon Fillets with Shallot Cream Sauce and Rice Pilaf).  and I made it as written the first two times.  I am listing my adapted recipe first, and then the original recipe at the bottom.  I loved the salmon, but was not wild about the sauce.  Either I made the sauce wrong (not a great saucier quite yet), or it is just not to our taste. 

Pan-Seared Salmon Fillets (adaptation)


  • 2-3 whole Shallots (we have winged it before with some onions and garlic when I didn’t feel like making a special trip for shallots)
  •  Four 1-inch thick Salmon fillets — approx 2 pounds.  (We usually get 3/4 to 1 lb for the two of us…the kids aren’t big salmon people)
  • 1/8 tsp. Dill Weed
  • 2 tbsp. Butter
  • 1 Lemon
  • Cooking Spray


1. Preheat oven to 450°F.

2. Wash lemon; wash and peel shallots. Chop shallots until fine. Cut lemon in half. Set all aside.

3. Preheat sauté pan on medium-high for 1-2 minutes.

4. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)

5. Place butter in pan and swirl to coat.

6. Add salmon and sauté for 2-3 minutes.

7. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.

8. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.  Cover with sauteed shallots, if desired.

9. Bake for 12-14 minutes.

Pan-Seared Salmon Fillets wtih Shallot Cream Sauce and Rice Pilaf (original)


  • 2 cups water
  • one 6-ounce box 10 minute rice pilaf mix
  • 1 roma tomato
  • 1 lemon
  • 2-3 whole shallots
  • four 1-inch thick salmon fillets, approx. 2 pounds
  • 1/8 teaspoon dill weed
  • 2 tablespoons butter
  • vegetable cooking spray
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons capers
  • salt and pepper, to taste


  1.  Preheat oven to 450°F.
  2.  Place water in saucepan with rice and bring to boil. When boiling, stir, cover and reduce heat to low; simmer for 10 minutes. Set rice aside covered until salmon is completed.
  3. While cooking rice, prepare ingredients for cooking as follows: wash tomatoes and lemon; wash and peel shallots. Chop shallots until fine. Chop tomatoes into 1/2-inch pieces. Cut lemon in half. Set all aside.
  4. Preheat sauté pan on medium-high for 1-2 minutes.
  5. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)
  6. Place butter in pan and swirl to coat.
  7. Add salmon and sauté for 2-3 minutes.
  8. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.
  9. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.
  10. Bake for 12-14 minutes.
  11. In same sauté pan, add flour to shallots and stir until a thick paste forms.
  12. Add cream, capers, chopped tomato, salt and pepper; stir until thickened.
  13. Finish baking fish and top with cream sauce before serving.

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Hot Toddy

December 7, 2011 at 10:25 pm (Beverages)

Seems like cold and flu season has just kicked off on the adult portion of our household.  I decided to go ahead and give in to the old school treatment.



  • 1 oz brandy, whiskey or rum (Jack Daniels is what we went with)
  • 1 Tbsp honey
  • 1/4 lemon
  • 1 cup hot water
  • 1 tea bag (used my favorite – Good Earth Original Sweet & Spicy Tea – caffeine free)


  • Coat the bottom of a mug or an Irish coffee glass with honey.
  • Add the liquor and the juice of the lemon quarter.
  • On the side, heat water in a tea kettle and add the tea bag to make hot tea.
  • Pour the steaming tea into the glass and stir.

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Garlic Roasted Chicken Leg Quarters

November 2, 2011 at 1:30 pm (Chicken, Entrees)

It all started with a Google search: “Chicken Leg Quarters Recipe”.  Chicken leg quarters were dirt cheap that particular week, and I was looking for some new-to-me ideas.  I was in the middle of measuring ingredients when I realized that it had some more ‘exotic’ ingredients.  Well, ‘exotic’ for my picky family’s scrutinizing tastes.  (I am referring to the chili powder and cumin, which are probably spices that everyday normal people use.)

I even thought about abandoning my efforts, but I had some ingredients already mixed in the bowl.  My family would just have to suck it up for this one.  

Shockingly enough, it was a huge hit.  The pickiest of them all DEVOURED this chicken and asked for seconds.  Go figure.  It is now a favorite of ours.  Very tasty, not overwhelming on flavor.  It was just right.



  • 4 cloves garlic, finely minced
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • dash freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 chicken leg quarters
  • 1/2 cup chicken broth (part dry white wine, if desired)


Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Serves 4.

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Chicken Jambalaya

August 10, 2011 at 10:54 pm (Chicken, Entrees, Fish/Seafood, Pork)

My first attempt at Jambalaya.  The problem…I had 4 pounds of smoked sausage in my fridge (thank you Publix sale and coupons), and I needed to find a new way to make it.  I’d mentioned it in the past to my hubby, on nights that I worked, “well, there’s that summer sausage in the fridge if you need something to make for you and the kids.”  And there it sat when I returned home.  Sigh.  No bites, I suppose.  I came up with Jambalaya thanks to an ingredient search on  I was a bit of a skeptic at first…wasn’t exactly sure if the family would revolt about ‘weird’ food being set before them, but oh well.  It sounded like a winner, and momma rolled with it.

It was deamed a success.  Hubby loved it (test #1), kids ate it without throwing up at the table (test #2…odd sounding, yet I speak from past experience), and it used up ingredients that I already had on hand.  Well, except for the shrimp.  I skipped that and just added more chicken.  Who knew I had all the makings on hand for something like this? 

We definitely had to multiply the recipe to make enough though…a serving for 2 wasn’t going to cut it.

Prep Time:  10 Min    //  Cook Time:  25 Min  //  Ready In:  35 Min

Servings  2


  •                     1 small onion, chopped
  •                     1 garlic clove, minced
  •                     1 tablespoon butter or margarine
  •                     1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  •                     1/2 cup chicken broth
  •                     1/2 cup canned diced tomatoes, with juices
  •                     1/4 cup chopped green pepper
  •                     1 bay leaf
  •                     1/8 teaspoon dried thyme
  •                     1 dash cayenne pepper
  •                     1/4 cup uncooked long grain rice
  •                     1/2 cup cubed cooked chicken breast meat
  •                     1/4 pound medium shrimp, peeled and deveined


  1. In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

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Coq au Vin (The Pioneer Woman…again)

August 10, 2011 at 10:37 pm (Chicken, Entrees, Oven bakes & Casseroles, Soups/Stews)

This was my first time attempting something ambitious sounding like Coq au Vin.  Something about it sounded delightful, and I had been searching for recipes involving whole chicken.  Although, by the time I actually made this recipe, I used chicken leg quarters instead.  Turned out great though!  I used cooking wine, and was happy with the taste.  (Going against my adopted rule of “cook only with what you would drink”.)  The resulting taste was super rich and deep.  Perfect for a fall or winter evening, casual and fancy all at the same time.  And not a bank-breaker.  I probably made the first batch for $8 between sale prices and coupons.  Probably could’ve been cheaper if I’d been patient enough to wait for all the ingredients to go on sale.

Recipe: Coq au Vin

Prep Time: 25 Minutes | Cook Time: 1 Hour | Difficulty: Intermediate | Servings: 6



  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • 1/2 whole Medium Onion, Diced
  • 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Posted by Ree on August 10 2009



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