March 25, 2014

baked paprika-parmesan chicken

If you're stuck in a boring chicken rut, then you'll love this chicken! It's really easy to prepare and you probably have everything you need to make it for dinner tonight! The coating comes out really crispy and flavorful, we loved it. Hope you give it a try!

Baked Paprika-Parmesan Chicken
Recipe via here

1/2 cup grated parmesan cheese
4 skinless, boneless chicken breast halves
2 teaspoons paprika
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons milk
1 egg, beaten
1/4 cup butter, melted

Preheat oven to 350 degrees. Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

March 2, 2014

cheesy sausage & tortellini soup {crock pot}

It was so warm and spring-y outside today but I made this hearty soup anyway since I already had it on the menu. We loved it! It only takes 5 ingredients--Italian sausage, chicken broth, cheese tortellini, diced tomatoes, and cream cheese. The only prep work is browning the sausage, how much easier can it get?! Some of the commenters from the original post said that they only used 3 cups of chicken broth but I wanted it soupy so I used what the recipe called for and it was perfect. Also, if you're making this in the crock pot, make SURE the tortellini is frozen, otherwise it will get all mushy. And no one likes mushy pasta! If you make it, let me know, I'd love to hear your thoughts! 

Cheesy Sausage & Tortellini Soup {Crock pot} 
Recipe via Ice Cream with a Fork 

1 lb mild or hot sausage 
2 cans diced tomatoes 
1 20-oz package cheese tortellini, frozen  
32 oz. low sodium chicken broth 

Brown up 1 lb sausage. Dump everything in the crock pot in this order: crumbleed sausage, chunks of cream cheese, the frozen tortellinis, tomatoes, and the chicken broth. Mix it all together well. Cook on LOW for 4 1/2 hours then stir right before serving. 

January 31, 2014

blue cheese and pear salad

This is a delicious salad that takes no time at all to whip up. I love side salads because they go with pretty much anything--soups, sandwiches, burgers, the choices are endless. I'm usually not a huge fan of blue cheese but the buttermilk really helps to mellow out the tartness of the blue cheese crumbles. Enjoy!

Blue Cheese and Pear Salad
Recipe via Weight Watchers
Serves 6

1/2 cups low-fat buttermilk
1/2 cups blue cheese, crumbled
1 clove garlic clove, minced
1/4 tsp black pepper, freshly ground
1 bunch arugula, baby variety
1 head romaine lettuce, roughly torn
3 medium pears, cored and thinly sliced
1/4 cup chopped walnuts, toasted

In a small bowl, combine buttermilk, blue cheese, garlic and pepper; set aside. Combine arugula, romaine and pears in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with walnuts and serve. (2 cups = one serving)

January 26, 2014

apple cinnamon muffins

When I saw these muffins on Mary's instagram, I knew I had to make them. Warm apples? Cinnamon? Healthy muffins made with Bisquick instead of whole wheat flour? Yes, please. I made them for my breakfasts this week, I plan on grabbing one or two and eating it with a piece of fruit or some Greek yogurt. Perfect for a yummy breakfast on the go. If you do WW, they are only 2 points plus per muffin. Hope you give them a try! (And like Mary mentions, you can go wild with the ingredients thanks to the super basic muffin base. I think bananas and nuts would be fabulous too.)

Apple Cinnamon Muffins
Recipe via Trusty Chucks

2/3 cup milk
2 tbsp applesauce
1 egg
2 cups Bisquick mix
1 1/2 tsp. cinnamon
1/3 cup Splenda (or 2 Tbps. + 2 tsp. Truvia)
1-2 apples, diced

1. Preheat oven to 400 degrees and grease muffin tin or use liners.
2. Combine milk, applesauce, and egg.
3. Add Bisquick, sugar substitute, apples, and cinnamon.
4. Scoop into muffin tins and bake for 14-16 minutes. Makes 16 muffins.

January 10, 2014

easy chicken and dumplings

Chicken and dumplings are one of my favorite comfort foods. My husband's aunt and uncle made them for our annual Christmas Eve get together and I had to get the recipe so that I could make them at home--they were so yummy. This is more of a chicken and dumpling soup but you can add as little or as much liquid as you want. I prefer it more soup-y so if that's not your thing, just add less of the broth/water. Hope you love it!

Easy Chicken and Dumplings 

1 lb boneless skinless chicken breast
2 cans of low sodium chicken broth
1 can of water
3 stalks of celery, chopped
1 medium onion, chopped
2 carrots, chopped
1 can mushrooms, sliced
1 can of biscuits (I used Pillsbury flaky layers)
1 tbsp extra virgin olive oil
Salt and pepper to taste

1. Boil the chicken in the mixture of water and chicken broth. Make sure to add enough liquid for the soup--you can add more chicken broth or water if you would like. When the chicken is through cooking, remove from the liquid and shred.
2. Meantime, saute the celery, onion, carrots, and mushrooms in olive oil until tender.
3. Add the shredded chicken and veggie mixture back to the pot of liquid. Let simmer for 30 minutes. 15 minutes before you're ready to eat, drop the biscuits into the pot. I normally break them up into small chunks. The biscuits will rise to the top of the pot as they get through cooking. Season with salt and pepper. Serve warm.

November 30, 2013

creamy confetti corn with bacon

It's always so much fun deciding what I'm going to make for Thanksgiving dinner. My favorite homemade mac&cheese is a no-brainer considering how much everyone loves it and when I saw Mel's post with this creamy corn salad, I knew it was the other dish I was going to make this year! Creamy corn topped with bacon? Yes, please. It was a big hit, I will definitely be making this for a Xmas side dish!

Creamy Confetti Corn with Bacon
Recipe via Mel's Kitchen Cafe

8 slices bacon, chopped
2 12-ounce packages frozen corn kernels, white or yellow
1/2 cup chopped onion, white, yellow or red
1/2 cup finely chopped red bell pepper
1 8-ounce package cream cheese, light or regular, cubed
1-2 tbsp milk
1 tsp sugar
1/2 tsp salt
1 tsp pepper
4 green onions, green parts finely chopped (white parts discarded)

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions. Serve warm topped with the reserved bacon. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

November 11, 2013

hearty turkey chili

This turkey chili was delicious! We topped ours with sour cream, a little shredded cheese, and some Fritos. Hope you love it!

Hearty Turkey Chili
Recipe via Weight Watchers

1 spray(s) cooking spray
1 tsp canola oil
1 large uncooked onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1 pound(s) uncooked 93% lean ground turkey
2 medium uncooked carrot(s), thinly sliced into rounds
2 tbsp chili powder
1 tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin
2 medium fresh tomato(es), chopped
1 cup(s) canned tomato sauce
1 cup(s) canned chicken broth
1 1/2 tbsp apple cider vinegar
1 1/2 cup(s) cooked kidney beans, rinsed and drained
1 medium green pepper(s), chopped
1/2 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup(s) uncooked scallion(s), chopped

Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.

Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.