Baked Chicken Parmesan

Baked Chicken Parmesan

Baked Chicken Parmesan is a lighter version of the classic. I skip out on the noodles to avoid all those extra carbs and not use a ton of marinara sauce on top. Instead of frying the chicken you bake it in the oven.  Have a side of steamed broccoli or green beans as a side.

I am a fan of any type of  breaded chicken for dinner now. Now that I know how to get the bread crumbs to stick. I’ve tried other recipes before and the bread crumbs just wouldn’t stick to the chicken. It also helps to use a cooling rack on top of your pan while the chicken cooks in the oven to help both of the sides of chicken to turn brown. Also bake at a high temp like around 400 to 450 degrees to help the breadcrumbs turn brown.

Baked Chicken Parmesan

Baked Chicken Parmesan
 
Ingredients
  • 2 boneless skinless chicken breasts, split in half
  • ¾ cup of panko bread
  • 2 eggs
  • 2 to 3 tablespoons of freshly grated parmesan cheese
  • 1 teaspoon of Italian Seasoning
  • 4 tablespoons of Marinara Sauce (store bought)
  • Basil for garnish
  • 4 Fresh Mozzarella Slices
Instructions
  1. Preheat Oven to 450.
  2. Split each chicken breast in half. In a bowl combine the bread crumbs, Italian seasoning, and parmesan cheese.
  3. Dip the chicken into the eggs and then into the bread crumb mixture and lay on a sheet pan with a cooling rack.
  4. Repeat this process 4 times.
  5. Spray the chicken with cooking spray, and cook the chicken at 450 for 20 minutes. Spoon 1 tablespoon of marinara sauce on each piece of chicken and some cheese and place the chicken back into the pan until the cheese is melted. Garnish with freshly chopped basil.
Notes
Weight Watcher Points: 5
Points Calculated without cheese
Nutrition Information
Serving size: 4 Calories: 218 Fat: 8.31g Carbohydrates: 7.07g Fiber: 0.6g Protein: 27.3g

 

Mexican Stuffed Shells

Mexican Stuffed Shells

Just look at all that cheesy taco-y goodness in a jumbo pasta shell!. Mexican stuffed shells are going to be your favorite dish to make for Taco night!

I was very tired today and really wanted to come home and take a nap. Instead, I ended up cooking and made three things. A frozen key lime pie, banana bread muffins, and this dish for Mexican stuffed shells. I am home alone this weekend and decided to make these Mexican stuffed shells since there was cheese on top and cream cheese in the middle. Boy let me tell you something, these Mexican Shells did not disappoint. I used lean ground beef and low fat cream cheese to keep these a tad on the lighter side. For garnish  used some tomatoes and parsley. One of the best pasta dishes I’ve made in a long time. Will definitely make this dish again.

 

Mexican Stuffed Shells

Mexican Stuffed Shells

Recipe adapted from Like Mother Like Daughter

Mexican Stuffed Shells
 
Ingredients
  • 1 pound ground beef
  • ½ cup yellow onion, diced
  • 2 TBS taco seasoning
  • 4 oz cream cheese
  • about 8 oz jumbo pasta shells (some may break - I used 20 shells total but cooked 25)
  • 10 oz enchilada sauce
  • 1 cup salsa
  • 1¼ cup cheddar cheese
  • ½ cup mozzarella cheese
Instructions
  1. Bring a large pot of water to boil.
  2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
  3. Preheat your oven to 350 degrees.
  4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
  5. Drain the excess grease from the pan.
  6. Add in taco seasoning and stir to mix.
  7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
  8. Combine your enchilada sauce and salsa in a small bowl.
  9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
  10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
  11. Repeat until all shells or meat mixture is gone.
  12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
  13. Wrap pan in aluminum foil.
  14. Bake for 30 minutes.
  15. Remove foil and top with cheeses.
  16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
Notes
8 PP per serving (3 shells for serving)
Nutrition Information
Serving size: 6 Calories: 323 Fat: 11.21g Carbohydrates: 32.27g Fiber: 2.4g Protein: 23.36g

 

Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp

I recently tried Bang Bang shrimp at the Ground Round. If you don’t have a Ground Round, it’s pretty much like a Ruby Tuesdays type restaurant. On their menu they had this appetizer called Boom Boom Shrimp. Boom Boom shrimp is similar to Bang Bang shrimp. And while we were eating the shrimp we pretty much made fun of the name the whole time. I know, talk about childish right? ha ha.  The shrimp was deep fried, and covered in this wonderful spicy hot sauce and underneath it was a bed of cole slaw that had a taco seasoning in it. The taco seasoning in the cole slaw was very different. I’ve never had any cole slaw like that before and it was super good. As Guy Fierri would say “It took me on the road to flavor town!”

I’m going to start keeping this sauce in my fridge at all times. It’d be good on burgers, or brushed on grilled corn.

My chives are in full bloom in my garden. They make for such a pretty garnish. Beats spending .89  at the grocery store for some green onions. :)

 

Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp

 

Skinny Bang Bang Shrimp
 
Ingredients
  • 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
  • 10 skewer sticks (optional)
  • 3 T chobani plain greek yogurt
  • 3 T chopped green onion, plus more for garnish
  • 1½ T sweet chili sauce (I used Franks brand)
  • ½-3/4 T sriracha sauce
Instructions
  1. (If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
  2. combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
  3. place 5 shrimp on each skewer
  4. If shrimp are raw:
  5. grill on each side for 5-8 minutes, until opaque and cooked through
  6. If shrimp are pre-cooked:
  7. Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
  8. Brush each hot skewer liberally with the sauce, on both sides
  9. serve immediately
Nutrition Information
Serving size: 4 Calories: 122 Fat: 5.65g Carbohydrates: 2.79g Sodium: 435mg Fiber: 0 Protein: 14.4g

Recipe adapted from The Cookie Rookie

Ina Garten’s Perfect Roast Chicken

Ina Garten's Perfect Roast Chicken

 

Ina Garten’s Perfect Roast chicken is so moist and flavorful. It’s seasoned with some fresh lemon, thyme, and garlic.  I never would have thought that just stuffing some aromatics like this inside a chicken would make a chicken taste so good. I was wondering how these three ingredients would even begin to flavor the chicken if they’re just inside the cavity, but I could taste hints of lemon and thyme in there.  The only thing I wish I would have had was the head of garlic. I thought about rushing over to the grocery store to get some, but then there was garlic in the potatoes I made. Do not skimp out on the garlic, make sure that goes in there as well. I would not change a thing about this recipe.

You should make this chicken asap. What, you think I’m crazy for roasting a chicken during the Summer when it’s 80 degrees? Not when you have the air conditioner on. It’s ok to do it then. A long with the chicken, I made Ina Garten’s roasted potatoes. That recipe will be on this blog tomorrow. It has been a while since I’ve made any one of her recipes and they never seem to disappoint!

Ina Garten's Perfect Roast Chicken

Recipe adapted from Food Network

 

Ina Garten's Perfect Roast Chicken
 
Ingredients
  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  3. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

 

Cheesy Fries Burger!

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Guys, I made the most ridiculous burger last night and it was probably one of the best burgers I’ve ever made. For my meat I added in some Sriracha sauce, a couple dashes of Worschestire Sauce, and some garlic. I really want to get one of those patty makers. I tried using a medium sized jar ring and that worked, but then the burgers shrank and didn’t quite fit the bun when they were cooking in the oven. Do any of you have any tricks for getting the right size burger?

I baked some crispy curl fries in the oven and made some cheese sauce for the top of them. Arby’s has a good frozen crispy curl and they are seasoned. Those went on top of the burger and then the cheese sauce with some crispy bacon of course! Can’t forget the bacon. These were delicious and I’d definitely make them again. Can you just see the cheese sauce oozing out of the burger in all it’s glory?

Cheesy Fries Burger!
 
Ingredients
  • 4 Hamburger Buns
  • 4 Hamburgers (however you make them)
  • Recipe for Cheese Sauce (see below)
Instructions
  1. Directions
  2. Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in ¼ cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in ¼ cup lager beer or chicken broth, 1 teaspoon hot sauce and ½ teaspoon kosher salt. Add the fries and toss. Top on burgers.
  3. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheesy-fries.html?oc=linkback

This burger was on the front cover of Food Network’s magazine and when I saw it, I knew I had to make it once. Just making it once is fine, went to the gym today to burn off all those calories! :)

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Baked Sriracha Honey Wings

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Baked Sriracha Honey Chicken Wings (in this case drumsticks) is gonna be your favorite new wing! The Sriracha gave the wings a spicy flavor and the honey made it sweet. I just love the combination of sweet and spicy. I’ve got to tell ya, I’ve never really made buffalo wings at home before. I always loved the buffalo wings at Buffalo Wild Wings and going there to watch sports. Mostly hockey games. Now since I know the method of creating these, I can come up with my own flavor combinations! It has also been awhile since I’ve used my broiler too. 4 to 5 minutes will do the trick of getting them crispy on the outside.

I got 4 pounds of chicken wings/drumsticks for under 4.00! Thought that was a really good deal.

Recipe adapted from The Comfort of Cooking

Baked Sriracha Honey Wings
 
Ingredients
  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
  • Glaze
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ¼ cup honey
  • ¼ cup Sriracha*
  • 1 tablespoon soy sauce
  • Juice of 1 lime
Instructions
  1. Preheat oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray.
  2. In a small bowl, mix butter, vegetable oil, garlic powder, salt and pepper. Pat dry chicken wings with paper towels and place on baking sheet. Pour butter mixture over wings and toss well to coat. Arrange wings in a single layer on baking sheet and bake until browned and crisp, 45 to 55 minutes.
  3. Meanwhile, make the sauce: Melt butter in a small pot over medium heat. Whisk in flour. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil then remove from heat.
  4. Place cooked wings in a large bowl. Pour sauce over wings and gently toss to coat. Transfer wings to a serving platter. Sprinkle with cilantro and sesame seeds, and serve with lime wedges, if desired.

 

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Beefy Cheesy Nachos

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Today has been pretty awful. I’ve had a sinus headache pretty much all day and my eyes have been really dry and itchy. Stupid allergies. Almost a burning feeling. NOT fun. Do you know what really bothers me too? When I take the time to message someone and ask them a simple yes or no question and they don’t even take the time to respond to it. It really bugs me when people ignore me like that, and then all these thoughts run through my head like why are they ignoring me, there’s something wrong with me etc…. Am I the only one that thinks that way or are these people just rude?

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I was in the mood for nachos tonight. I just love nachos. My favorite are at Moes Mexican Restaurant. Their queso dip is the bomb. I didn’t feel like making any queso dip for this recipe and just melted some cheese on top. I took some ground beef, cooked that in a pan and added some taco seasoning. Enchilada sauce would be good with these too. I topped mine off diced avocado, tomatoes, jalapenos and green onions. I’ve been quite a fan of jalapenos on top of mine. They aren’t too spicy. Just use whatever you like.

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Beefy Cheesy Nachos
 
Ingredients
  • 1 bag of tortilla chips
  • 1 pound of ground beef, cooked
  • 1 cup of monterey jack cheese
  • 2 ripe roma tomatoes
  • 1 avocado
  • jalapeno
  • additional toppings
  • sour cream
  • salsa
  • queso dip
Instructions
  1. Brown the ground beef in a skillet and add in the taco seasoning.
  2. Layer some tortilla chips on a plate and then add some ground beef. Top with cheese. Melt in microwave.
  3. Top with the remaining ingredients and enjoy!

 

Amatriciana Sauce

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Do you like spicy? Amatriciana Sauce is the sauce for you! Bacon is cooked in a pan until golden crisp. Don’t drain the bacon fat either. That is the other part of the beauty of this sauce. Smoky bacon and spicy red pepper flakes. Top this sauce with some parmesan cheese and fresh parsley or basil. I’d definitely make this dish again. Found this recipe in Food Network’s magazine and the couple who made this is Debi Mazar and Gabriele Corcos from Cooking Channel. They have a show called Extra Virgin. I know I know… I watch way too many cooking shows. I like to watch that show because Debi has a pretty fashionable wardrobe. It’s kind of fun to see the different kinds of outfits she wears while cooking in the kitchen. I’m also jealous they live in Tuscany.

I also made this garlic cheese bread from the Pioneer Woman. Yet another tv on Food Network. Dear Lord, somebody tell me to stop watching cooking channels! Now I better go and clean the kitchen because red sauce splattered everywhere on my stove. lol.

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Amatriciana Sauce
 
Ingredients
  • 1 28 -ounce can whole peeled tomatoes
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ¼ pound guanciale or pancetta, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • 6 fresh basil leaves, torn
  • Kosher salt and freshly ground pepper
  • 1 pound bucatini or spaghetti, cooked until al dente
  • 1 tablespoon finely chopped fresh parsley
  • Grated parmigiano-reggiano or aged pecorino cheese, for serving
Instructions
  1. Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
  2. Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
  3. Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.