Incredibly blog-worthy!!!

It has been a couple weeks since I have posted any new recipes. With the little man getting bigger and becoming so active, I spend a lot of my time entertaining and keeping up with him. That’s definitely a job all of it’s own!!

However, yesterday I finally had the chance and TIME to cook something new. Inspiration for this meal I have to give to my mother-in-law and her donation of a large green cabbage. I love cabbage in all it’s forms, but I do not recall I time that I have ever cooked it myself. So in my typical fashion, I took to Pinterest for some recipe idea. I even asked some coworkers if they had any suggestions.

Next, I needed to come up with something to accompany it. I had plenty of boneless, skinless chicken breast in the freezer thanks to a great sale a couple weeks ago at my local grocery store. So, as usual, without knowing how I was going to prepare it, I sat some out to thaw. Then, again took to Pinterest.

Below are two of the MOST DELICIOUS recipes I have ever made. So delicious, I got myself seconds….which is SO rare!!!

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Cheesy Baked Chicken

Chicken:
3 large boneless, skinless chicken breasts
2-3 cups multi-grain Club crackers, finely crushed in food processor
1/4 tsp salt
1/8 tsp pepper
1/2 cup low fat milk
3 cup shredded cheese (I used a 4-cheese Mexican blend)
1 tsp dried parsley

Sauce:
1 10 ounce can cream of chicken soup, fat free
2 tbsp fat free sour cream
2 tbsp butter

Directions:

Preheat oven to 375 degrees.

Pour the milk, cheese and cracker crumbs into 3 separate small dishes. Toss the salt and pepper into the cracker crumbs and stir the mixture until combined.

Cut each chicken breast into 3 equal pieces.

Coat each piece of chicken in the milk. Then press into the shredded cheese. Lastly, coat in cracker crumbs. (Note: You are likely to lose a bit of cheese while coating in the cracker crumbs. Don’t worry! It will still turn out cheesy and delicious!)

Place chicken pieces in single layer in prepared glass baking dish. Sprinkle with parsley. Cover with foil.

Bake covered at 375 for 30 minutes. Remove foil and bake an additional 10 minutes until golden brown.

While chicken bakes, in a small sauce pan combine cream of chicken, sour cream, and butter. Stir with a whisk and heat until well combined. (Be careful: It will come to a boil quickly!)

Top chicken with sauce.

**Recipe credit: Jamie Cooks It Up

Cabbage Custard Casserole

Ingredients:

1/2 cup butter
1 green cabbage (about 2 -/2 pounds), cored and thinly sliced
1 large onion, finely chopped
1 1/2 cups of low fat milk
4 eggs, lightly beaten
3/4 cup multi-grain Club crackers finely crushed
1 tsp salt
1/4 tsp pepper

Directions:

Heat oven to 375 degrees. Coat 9×13 baking dish with cooking spray.

Melt 1/2 cup butter in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes.

Stir in milk; bring to boiling. Lower heat and simmer for 5 minutes. Remove pot from heat. Let cool slightly.

Gently stir in eggs. Add 1/2 cup crushed crackers, salt and pepper.

Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.

Bake in 375 degrees oven for 30 minutes or until heated through and top is golden brown.

**Recipe credit: Recipe.com

As I mentioned above, these are two of the most delicious recipes I have ever made. Both my husband and my son loved them as well. My son repeatedly asked for more “doodles” ( his word for noodle, which is what he though the cabbage was)!!!

ENJOY!! 🙂

Happy New Year!

Now that we are a couple weeks into the new year, it’s time to get back to business! I’d like to first start by wishing all of you a Happy New Year! From my family to your’s, I wish nothing but happiness and joy in the new year.

I was beyond happy to spend Christmas back in Pennsylvania with my family. It was great to see everyone to have time to just catch up and relax for a week.

The holidays came and went so fast. And I actually did some cooking over the past few weeks, regardless of the sickness that had plagued our house again. My coworkers and I had another potluck lunch. For this I made my aunt’s deviled eggs and baked corn. I also made the chocolate and M&M pretzels that I had made for our Thanksgiving potluck.

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Merry Christmas Circles Printables
Striped Paper Printables

While I was home in Pennsylvania, I took the time make dinner for my parents, brothers and their families. On the menu was…..slow cooker Salisbury steak, mashed potatoes, and roasted green beans. Recipe for the Salisbury steak to posted later this week.

I have also made a few meals for my family since being back in Tampa, including Alfredo stuffed chicken breast and stove top macaroni and cheese. Recipes also to be posted later this week.

One of my favorites was the slow cooker chicken tacos we had for dinner last night. So simple and quick to put together. The hardest part was setting up all the fixings buffet style for us to assemble our tacos.

Slow Cooker Chicken Tacos

Ingredients:
3 boneless, skinless chicken breasts
1 pkg reduced sodium taco seasoning
1 jar mild chunky salsa
1 cup chicken broth/stock

Directions:

In a medium bowl, combine taco seasoning, salsa, and chicken broth. Lay chicken breasts in bottom of slow cooker. Pour salsa mixture over chicken. Cover, and cook in high for 3-4 hours, until chicken shreds easily with a fork.

**Recipe credit: Guilt or guilt free?

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Serve along with any toppings you and your family like. We had lettuce, tomato, red onion, corn, black beans, taco sauce, sour cream, shredded cheese, as well as store bought chipotle and ranchero dressings. I also served a combination of hard and soft shell tacos.

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I hope you enjoy this recipe as much as we did. Looking forward to leftovers tonight!

Don’t forget to check back later this week for more recipes that I have made over the holidays.

ENJOY!! 🙂

Not exactly cooking, but…..

….so simple and delicious!

I have been pretty lazy lately about going to the grocery store. For some reason, I have lacked the motivation. Which is unusual because typically I love going grocery shopping!! So, needless to say, I am down to bare bones with what to cook.

Again, I laid out some chicken breast to thaw with barely a clue of what I was going to make. When I came home from work I scoured my pantry, fridge, and freezer to see what I could come up. I found some steam-ready green beans and a jar of Alfredo sauce, and this is what I created!

Weeknight Chicken Alfredo

Ingredients:

2 cups short cut whole grain pasta, uncooked (like penne or rotini)
1 jar light Alfredo sauce
2 boneless, skinless chicken breasts, cut into bite size pieces
1 pkg frozen steam-ready green beans
3 cloves garlic, minced
Salt and pepper to taste
2 tbsp olive oil

Directions:

Cook pasta according to package directions.

Heat olive oil over medium heat in sauté pan. Salt and pepper to taste. Cook 7-8 minutes until cooked through. Halfway through, add minced garlic.

Cook green beans according package directions. Add to sauté pan. Stir to combine. Pour half of the Alfredo sauce into sauce pan. Stir.

Drain pasta and add to chicken and green beans. Add remaining sauce. Stir to combine. Salt and pepper to taste.

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ENJOY!! 🙂

Obsessed With Buffalo!

This is definitely not the first time that I have posted a recipe that used buffalo sauce. I just can’t seem to get enough of it!!

This recipe is very similar to the way in which I prepared the Buffalo Burgers in a previous post. One major change…..I used boneless, skinless chicken breast instead of turkey burgers.

Buffalo Chicken Sandwiches

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Ingredients:

4 boneless, skinless chicken breast
1/3 cup all purpose flour
1/2 tsp cayenne pepper
1/4 tsp salt
1 bottle buffalo wing sauce (I again used Ken’s)
1/4 cup margarine or butter
Cooking spray

Directions:

Line a baking sheet with foil. Lightly spray with cooking spray.

Combine flour, cayenne pepper, and salt in a shallow bowl or plate.

Coat each of the chicken breasts in the flour mixture. Place on prepared baking sheet. Refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

In a small saucepan, combine buffalo sauce and butter. Heat and stir until butter is melted.

In a shallow bowl, pour just enough sauce to coat each of the chicken breasts. Return to prepared baking sheet. Reserve remaining wing sauce.

Bake at 400 degrees for 20 minutes. Remove from oven, reduce oven temperature to 200 degrees.

Transfer chicken to 8×8 prepared baking dish. Top with reserved wing sauce. Cover with foil. Return to oven for 30 minutes, allowing time for the chicken to absorb the wing sauce.

I then thinly sliced some celery and used a store bough ranch dressing to complete the sandwiches.

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WAIT!!!! There’s more!

Along with the buffalo chicken sandwiches, I made some french (baked) fries. When I bought my potatoes for Thanksgiving dinner, my store had them B1G1. I though t this was a good way to use up some of those potatoes.

French (Baked) Fries

Ingredients:

5-6 medium sized red potatoes
Olive oil, enough to coat potatoes
Salt and pepper, to taste
Cooking spray

Directions:

Preheat oven to 400 degrees. Line baking sheet with foil and coat with cooking spray.

Cut potatoes into French fry shape. Place on prepared baking sheet. Coat fries with enough olive oil to cover all potatoes. Sprinkle with salt and pepper to your liking.

Spread potatoes in single layer on baking sheet.

Bake at 400 degrees for 45 minutes, or until fries are cooked through.

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This meal was a hit with my family, and I hope it will be in your’s too!

ENJOY!! 🙂

How many ways……

….can you make a chicken breast?!?!

We eat A LOT of chicken in our house. Mostly because it is quick and easy, but it is also healthy….depending on how you prepare it. BUT…..chicken breast can get really old, really fast!!!

In typical fashion, I laid out some chicken breast to thaw, while I was at work, without a clue on what I was going to do with it. So, I took to Pinterest without any success. I then moved on to another favorite recipe site, All Recipes, and I simply entered the search terms “chicken breast.” I came across this recipe within minutes. It looked delicious and easy. I was sold!!!

Although, I made some changes from the original recipe.

Chicken with Onion Gravy

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Ingredients:

4 skinless, boneless chicken breast
salt and fresh ground pepper to taste
2 tbsp olive oil
6 tbsp butter
3 tbsp all-purpose flour
2 1/4 cup chicken broth/stock
1 onion, chopped
1 1/2 tsp chile powder

Directions:

Heat 1 tbsp olive oil in sauté pan over medium heat.

Meanwhile, cut each chicken breast in half to make 8 pieces. Salt and pepper each side.

Place 4 pieces of chicken in heated pan at a time. Cook each side about 5 minutes, or until no longer pink inside. Transfer to a plate, cover with foil to keep warm.

Add the other tbsp of olive oil to pan, and heat. Cook remaining pieces of chicken. Transfer to plate.

Melt butter in same sauté pan. Add flour, and whisk to combine. Cook 2 minutes.

Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

Stir in onions and chile powder (I also added additional black pepper).

Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

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As seen in the picture above, I portioned 2 pieces of chicken per person. My chicken breasts were on the smaller side. If they are larger, 1 piece may be enough. I also served it with steamed broccoli, topped simple with salt and pepper.

**A few changes I might make next time….

First, I would probably slice the onion rather than chop it. Secondly, I would try adding either lemon zest or lemon juice to the gravy.

Have fun making this recipe to suit your family!

ENJOY!! 🙂

Lemon Broccoli Chicken

Typical of me, before I left for work this morning, I laid some chicken breasts out to thaw while I was at work without a clue of what I was going to do them. So, I took to one of my favorite simple recipe site, Kraft, to find something that my family would enjoy. I also needed it to be quick, easy, and required few ingredients. I made a few changes from the original recipe to suit my family. For example, I substituted whole grain pasta for rice.

Lemon Broccoli Chicken Pasta

Ingredients:

2 cups whole grain pasta, uncooked (I used Penne)
2 cups chicken stock
1tbsp oil
4 boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1tub (10 oz.) PHILADELPHIA Original Cooking Creme
16 oz frozen broccoli florets, thawed
Zest of 1 lemon
Salt and Pepper, to taste

Directions:

In a medium sauce pan, combine 4 cups water and 2 cups chicken stock. Bring to a boil. Cook pasta according to package directions, likely about 8-10 minutes.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken, garlic and pepper. Cook 5 to 6 minutes, or until chicken is done, stirring frequently.

Add cooking creme and broccoli. Cook and stir 2 min.

Once pasta is cooked, add to chicken mixture. Stir to combine. Add lemon zest and stir.

**Recipe Inspiration: Kraft Recipes

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This was a quick and easy recipe! Perfect for a weeknight dinner!

ENJOY!! 🙂

Thai Takeout…..at home!!!

My husband and I love Thai food, but it can often be a bit pricey to get takeout and it is not usually very healthy. However, this should not stop us for enjoying Thai food at home!

I had a bunch of basil left over from a previous recipe (Greek Stuffed Pork Chops) that’s wanted to use before it went bad. So, as usual, I took to Pinterest to find something that looked good, was easy to make, and relatively healthy.

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Spicy Thai Chicken

Ingredients:

2 tsp canola oil
2 shallots, minced
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 cloves of garlic, minced
1/2 tbsp fish sauce
1 tbsp soy sauce
1 tsp Splenda blend sugar
1 tsp sriracha sauce (depending how spicy you like it)
1 tsp water
1/2 tsp cornstarch
1/3 cup basil leaves, chopped

DIRECTIONS:
Heat the canola oil in a large skillet over medium high heat.

Add shallots to the pan. Cook for 30 seconds.

Add the chicken to the pan. Cook for 7-8 minutes, or until cooked through. Stir often.

Add the minced garlic and cook for 1 minute, stirring constantly.

In a small bowl, combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch. Add the mixture to the chicken, and cook for 1 minute. Stir to coat chicken. Mixture will thicken.

Remove from heat then add the fresh basil. Serve immediately.

**Recipe credit: For The Love of Cooking

This was a delicious dish! I served it along with brown rice (for my husband) and whole wheat thin spaghetti (for me) as well as steamed broccoli. Because I am not a rice lover, I think next time I make this I will double or triple the quantity of all the ingredients that go into making the sauce. This way it would better coat and incorporate the whole wheat pasta.

ENJOY!! 🙂

Chicken Piccata(ish)!

There is no significant story behind tonight’s dinner. Other than the fact that I laid some chicken out to thaw before I left for work this morning. Initially I had planned to make plain baked chicken, but for some reason I was not content with that!

I took to Pinterest to find something delicious, and came across the recipe below. The original recipe was a typical chicken piccata, but I changed it up a bit

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Baked Chicken Piccata

Ingredients:

8 chicken pieces (I used 2 thighs and 6 drumsticks)
1 cup Panko Bread Crumbs
1 cup plain bread crumbs
3 Tablespoons Olive Oil, divided
1 tbsp dried parsley
1/2 cup egg substitute
1 cup Flour, Plus 1 1/2 tbsp
Salt and pepper, to taste
3 cloves Garlic, minced
1 tsp Red Chili Flakes
2 whole Lemon, juiced
1 whole Lemon, sliced thinly
1 1/2 cup Reduced Sodium Chicken Broth
1 Tbsp Butter, softened
Cooking Oil Spray

Directions:

Preheat oven to 400 degrees. Lightly spray foil-lined baking sheet.

In non-stick skillet over medium heat, heat up 1 1/2 tablespoons olive oil. Pour in both panko and plain bread crumbs and toast until golden brown. Stir often to avoid burning. Pour into shallow bowl or plate. Stir in 1 tbsp dried parsley. Let cool.

In two other separate bowls, place 1 cup flour and 1 whisked egg. Salt and pepper flour to taste (I just did a few turns of my salt and pepper mills).

Dredge each piece of chicken in flour, covering throughly. Then dip into egg wash, coating throughly. Then transfer and coat with toasted bread crumbs. Place onto prepared baking Sheet. Repeat with other chicken pieces.

Bake at 400 degrees for 40-45 minutes, or until chicken is cooked through. Remove from oven and set aside.

In large non-stick skillet heat remaining olive oil over medium heat. Add in garlic and cook until about 30 seconds. Stir in chili pepper flakes, lemon juice, lemon slices, and chicken broth. Bring to a boil, then lower to simmer. Cook until reduced by half.

When the liquid is reduced, in small bowl stir together 1 1/2 tablespoon of flour and softened butter. This will create a thickening agent for the sauce. Whisk into reduced sauce pan and bring to a boil. Continue to stir until sauce has thickened. Remove from heat.

**Recipe adapted from: Country Cleaver

This was yet another simple weeknight meal. It would also be great to entertain guests!

ENJOY!! 🙂

Repeat Recipe!

Thanks to very little time and preparation this morning, dinner was mostly ready to serve when I got home from work.

This slow cooker chicken curry requires only a few ingredients, and is easy to throw together before you leave the house in the morning.

Last time whenI made this I used all boneless, skinless chicken breast. This time, I used a combination of chicken breast and thighs. ENJOY!!!

cookingwithatwist

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I have always been a fan of different cuisines. Since meeting my husband, I have fell in love with Indian food, although I wish I knew how to cook it really well. This recipe is a slight nod to my husband’s ethnicity and his family. It’s a novice cooks way to introduce a little cultural cuisine to their family.

Slow Cooker Chicken Curry

Ingredients:

8 boneless, skinless chicken breasts
2-16 oz. jars chunky salsa
2 onions, chopped
4 tbsp curry powder
2 cups fat free sour cream

Directions:

Place chicken in slow cooker.

Combine salsa, onion, and curry powder in a bowl.

Pour over chicken. Cover with lid.

Cook on low 8 to 10 hours (or on high 5 hours).

Transfer chicken to a plate. Cover to keep warm.

Add sour cream to slow cooker, and stir until well incorporated.

Serve over chicken with rice or steamed vegetables. I also…

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A day late….

……it was well worth the wait!!!

The recipe below was supposed to be yesterday’s dinner, but I just ran out of steam! After going to a “moms’ night out” Thursday, dinner with friends Friday, tailgate and football game Saturday, and the aquarium yesterday, I was tapped out. But today, I was determined to get back to cooking!

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Spinach Stuffed Chicken Breast

Ingredients:
4 boneless, skinless
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
6 tablespoons egg whites or egg beaters, divided
5 oz frozen spinach, squeezed dry of any liquid
15 oz part skim ricotta cheese, divided
10 oz reduced fat shredded mozzarella, divided
olive oil non-stick spray
1 jar pasta sauce (about 16 oz)
salt and pepper to taste

Directions:

Preheat oven to 450 degrees. Lightly spray a glass baking dish with cooking spray.

Cut pocket in thick side of each chicken, being careful not to cut through the other side (like in the cordon-bleu chicken recipe).

In a bowl, combine breadcrumbs and 1/4 cup grated cheese (for coating).

In another bowl, 1/4 cup egg beaters or egg whites (for coating).

In a third bowl, combine spinach, 1/4 cup mozzarella, 2 tbsp egg substitute, and 1/2 cup ricotta cheese.

Divide cheese and spinach mixture evenly among the chicken breasts, and fill pockets. Seal chicken breasts with a toothpick. Season chicken with salt and pepper.

Coat each chicken with egg, and then breadcrumb mixture. Repeat with remaining 3 pieces of chicken. Place in greased baking dish. Spray top of chicken lightly with cooking spray.

Bake at 450 degrees for 25 minutes, or until chicken is cooked through.

Meanwhile, in a small saucepan, combine pasta sauce and remaining ricotta cheese. Heat through.

Remove chicken from the oven, top with sauce and desired mozzarella cheese. Bake an additional 3-5 minutes, or until cheese is melted. Let rest about 5 minutes before serving.

**Recipe adapted from: Skinny Taste

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I served this along with steamed broccoli, seasoned with salt and pepper to taste.

ENJOY!! 🙂