Chicken parmesan is one of my favorite Italian dishes. It's great when I can feed my family a healthier version without compromising the taste. I used a combination of Panko and Italian breadcrumbs to get the nice crispy outer layer. The chicken is baked in the oven on a rack so both sides get crispy. It is then topped with a simple homemade marinara and reduced fat finely shredded mozzarella cheese. It's the perfect meal when served with a greek side salad drizzled with light balsamic vinaigrette. This dish was inspired by Leslie's post over at The Hungry Housewife.
Chicken Ingredients:
4 boneless skinless chicken breasts (about 20 oz)
1/4 cup whole wheat flour (or more if needed)
3 egg whites
3/4 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 tsp garlic powder
1/2 tsp oregano
reduced fat finely shredded mozzarella cheese ~ top after baking
Preheat oven to 400 degrees. Line a baking sheet with foil and set a baking rack on top.
Add the flour to a pie dish. Add the egg whites to another pie dish. Add the panko, Italian breadcrumbs, garlic powder, and oregano to another pie dish and stir together.
Put each piece of chicken in the flour to coat both sides, into the egg whites, then into the breadcrumbs. Place coated chicken onto prepared baking sheet. Spray or drizzle with extra virgin olive oil.
Bake for 25 minutes, or until chicken is cooked through and no longer pink. Notice the chicken was not pounded out thin, so make sure to cook it through. You can turn on the broiler if you want the coating to brown at the last minute. Don't walk away because it will burn easily.
Easy Marinara:
1 T extra virgin olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 - 15 1/2 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1 tsp Italian seasoning
1/4 tsp garlic powder
kosher salt, to taste
black pepper, to taste
pinch red pepper flakes
In a small pan over medium heat, add the olive oil and saute onions for 5 minutes. Add the garlic and cook another minute. Add the tomato sauce, diced tomatoes, and seasonings. Stir well and bring to a simmer. Turn heat down to low and simmer for 20 minutes, stirring occasionally. This can be made while the chicken is cooking.
When ready to serve, plate up the chicken and top with marinara and reduced fat mozzarella cheese. Enjoy!
This is my husband's favorite creamy soup, so I thought it was about time I made it for him. It truly is a one pot meal and so easy to make, which means I will be making it more often. This recipe is a copycat recipe from Panera's Broccoli Cheese Soup.
Ingredients:
1 T olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups half n half
2 cups chicken broth
3 stalks broccoli, cut into florets
pinch nutmeg
1/4 tsp garlic powder
8 oz grated sharp cheddar cheese (2 cups)
kosher salt, to taste
black pepper, to taste
In a large soup pot, over medium heat add the olive oil and saute the onion for 5 minutes. Add the garlic and cook another minute. Melt the butter, then add the flour and whisk for 3 minutes. Add the half n half and chicken broth and whisk to combine. Turn the heat to low and simmer for 20 minutes, stirring occasionally.
Add the broccoli and cook for another 20-25 minutes, or until broccoli is tender. Add the nutmeg, garlic powder, and cheddar cheese. Stir to combine. Taste and season with salt and pepper. Use a potato masher to break up some of the broccoli, leaving some broccoli in florets. This will give a nice creamy broccoli flavor with good bites of broccoli. Serve in soup bowls and top with shredded cheese and croutons. Enjoy!
Recipe adapted from Food.com
Valentine's Day is next week so I created a dessert that is perfect to make for your loved ones. I used boxed brownie mix and red velvet cake mix to speed up the process, but you can use your favorite brownie and red velvet cake recipes. I used my favorite homemade chocolate buttercream frosting to pipe between the layers and on top.
Ingredients:
1 - box Red velvet cake mix plus ingredients to make (water, oil and eggs)
1 - box Brownie mix plus ingredients to make (water, oil, and eggs)
Bake the Red velvet cake at 350 degrees for 12-14 minutes in a 16x12x1 inch parchment lined sheet pan (leave overhang to lift baked caked out easily).
Bake the Brownies at 350 degrees for 20-22 minutes in a 9x13 inch parchment lined cake pan (leave overhang to lift baked brownies out easily).
Let cool completely in pans on wire rack. Remove the cake and brownies by gently lifting using the parchment paper.
Use heart shaped cookie cutters to cut out shapes. You could use different sizes too. You will only need 1/2 of the red velvet cake if you plan on using brownies on all of them.
Note: I made Red Velvet Cake Truffles with the leftover cake. All you have to do is add just enough canned cream cheese frosting to bring it all together (I used about 1/3 can).
Chocolate Buttercream Frosting:
1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)
In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.
Assemble the brownies and cakes and pipe or spread frosting in between the layers and on top. Decorate with Valentine's sprinkles. Store in airtight container lined with wax paper at room temperature. Enjoy!
This Mexican Layer Dip has been a family favorite for years. You can prepare it in the morning and refrigerate until ready to serve.
Ingredients:
1 can refried beans - stir in 1 T taco seasoning
1 (16 oz) container sour cream
1/4 cup Salsa
2 avocados, chopped - squeeze fresh lemon juice and toss with salt and pepper
4 roma tomatoes, chopped
1 small can sliced black olives
2 green onions, chopped
Pickled jalapenos, to taste, chopped
2 cups finely shredded Mexican blend cheese
Spray large casserole dish with non-stick cooking spray. Layer ingredients as listed beginning with the refried beans. Garnish with green onion tops and tomatoes. Cover and refrigerate until ready to serve with tortilla chips or tortillas. Enjoy!
My family loves snacking during the football game. These antipasto sticks make it easy to grab and eat without missing a play. You can use some baby spinach to dress up the platter, then drizzle everything with some Balsamic Vinaigrette.
Ingredients:
1 pint cherry tomatoes
1 container marinated fresh mozzarella balls (found by deli)
1 jar marinated kalamata olives
Sliced pepperoni or salami (or both)
Baby spinach
Balsamic Vinaigrette
Party skewers
Place a layer of baby spinach on platter. Skewer tomatoes, meats, mozzarella balls, and olives (I placed the olives on the platter since some of my family doesn't like them). Place on platter and drizzle with balsamic vinaigrette. Refrigerate until ready to serve. Enjoy!
This special birthday cake for my Mom In Law starts with a layer of fluffy vanilla cake, homemade strawberry jam filling, strawberry cake, and topped off with chocolate frosting. The outside frosting edges were piped using a ruffle design.
Fluffy Vanilla Cake:
Recipe from Sweetapolita
5 large egg whites, room temperature
3/4 cup whole milk, room temperature (divided 1/4 and 1/2 cup)
2 1/2 tsp pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 T + 1 tsp baking powder
3/4 tsp salt
12 T unsalted butter, room temperature and cut into cubes
Preheat oven to 350 degrees. Grease and line two 8 inch cake pans with parchment paper.
In a bowl, stir together the egg whites, 1/4 cup of the milk, and vanilla extract. Set aside.
In a large stand mixer bowl, add the cake flour, sugar, baking powder, and salt and stir on low speed until well combined.
Add the butter and other 1/2 cup milk and mix on medium speed for 1 1/2 minutes.
Scrape down the sides of bowl, then slowly add the egg/milk/vanilla mixture in 3 batches beating on medium speed for 20 seconds after each addition.
Divide the batter evenly between the two pans and smooth the top with an offset spatula.
Bake for 20-25 minutes, or until a cake tester comes out clean. Let cakes cool in pans on wire rack for 10 minutes. Run a knife along edges to loosen and invert onto wire racks lined with parchment or paper. Turn the cake top side up and let cool completely.
Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months. I only used one of these cakes, and froze the other one.
Strawberry Cake
Recipe from Sweetapolita
2 sticks unsalted butter, room temperature
2 cups sugar
1 (3 oz) box strawberry gelatin
4 eggs, room temperature
1 cup whole milk, room temperature
1 T pure vanilla extract
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup strawberry puree (made by blending up frozen sweetened strawberries)
Preheat oven to 350 degrees. Grease and line two 8 inch cake pans with parchment paper.
In a large stand mixer bowl, cream together the butter, sugar, and box of strawberry gelatin until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition.
In a glass measuring cup, stir together the milk and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add 1/2 of the flour mixture to the creamed butter and beat on medium speed for 20 seconds. Add 1/2 of the milk mixture and beat on medium speed for 20 seconds. Repeat with remaining flour and milk.
Add the strawberry puree and mix just until combined.
Pour batter into the two prepared cake pans. Bake for 18-22 minutes, or until cake tester comes out clean. Let cakes cool in pans on wire rack for 10 minutes. Run a knife along edges to loosen and invert cakes onto parchment lined wire racks. Turn cakes top side up and let cool completely.
Cakes can be wrapped tightly in plastic wrap and then in a freezer bag and stored in freezer for up to 2 months. I only used one of these cakes, and froze the other one.
Chocolate Buttercream Frosting:
1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)
In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.
To assemble cake, place the fluffy vanilla cake on cake plate. Spread with a layer of homemade strawberry jam (store bought works too). Top with strawberry cake. Frost with the chocolate buttercream frosting.
This is what I did with the frosting:
Spread a thin layer of chocolate frosting on sides of cake and a thick layer of frosting on top. Add remaining frosting to piping bag fitted with a medium size petal tip #103. You can watch this video tutorial to learn how to pipe on ruffle edge.
Enjoy!
I've made Red Velvet Cake truffles, Oreo truffles, and Peppermint Brownie truffles. But these truffles deserve a standing ovation. They are absolutely incredible. Seriously, they taste like cake batter cookie dough, and who doesn't like cookie dough! I found this recipe at Chef In Training.
I made a batch of these truffles for our Christmas Eve party. We always have family over to hang out, eat dinner, sing Christmas songs with the kiddos, make cookies for Santa and food for his reindeer. It was a fun night that lasted long into the am, so I bet the sugar helped us stay focused while putting together tons of toys for our girls after they went to bed.
Truffle Ingredients:
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup yellow cake mix
1 tsp pure vanilla extract
dash salt
4 T milk
2 T sprinkles
Truffle Coating:
16 oz. Vanilla flavored white almond bark, or white candy melts
Sprinkles for decoration
In a large stand mixer, beat together the softened butter and sugar. Add the flour, cake mix, vanilla, salt, and milk and mix just until combined. Add the sprinkles and gently stir. Put bowl in refrigerator to chill dough for 15 minutes.
Roll dough into 1 inch balls and place on parchment lined cookie sheet. Place in freezer for 30 minutes.
Melt almond bark or candy melts in the microwave. Use a spoon to dip truffles into melted chocolate and place back on parchment lined cookie sheet. Immediately top with sprinkles. Store truffles in refrigerator in airtight container until ready to serve. Enjoy!
These bowls are easy to make and satisfies the picky eaters in the family. It starts with a layer of cilantro lime rice and taco beef. Then you set out all the toppings just like a salad bar. My kids had fun making their own bowls and hubby went back for seconds. I found the recipe for Cilantro Lime Rice over at Two Peas & Their Pod blog. I made the taco beef using ground beef and a packet of taco seasoning prepared per package instructions.
Toppings:
Cilantro Lime Rice
Taco Beef
Black beans
Corn
Grape tomatoes, halved
Avocados, sliced
Sour cream
Shredded Cheese
Hot Sauce
Jalapenos
There really is no recipe for this besides the Cilantro Lime Rice. This is an idea for an easy family meal. Enjoy!
This is a play on a pineapple upside down cake and cinnamon banana bread. I used a spice cake mix and added mashed bananas to the batter. The topping is a brown sugar sauce and sliced bananas. My girls loved it! Also, check out my Upside Down Apple Spice Cake with Coconut.
Cake Ingredients:
1 box (15.25 oz) Betty Crocker Spice Cake Mix
1 cup water
1/2 cup Canola oil
3 eggs
2 medium bananas, mashed
Topping:
2 medium bananas, sliced
5 T unsalted butter
3/4 cup light brown sugar, packed
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Spray a non-stick bundt pan with non-stick cooking spray.
In a large stand mixer, add the cake mix, water, oil, and eggs. Beat on medium speed for 3 minutes. Add the mashed bananas and beat to incorporate.
In a small sauce pan, melt the butter and add the brown sugar. Turn heat to low and let simmer for 3 minutes, stirring frequently. Turn off the heat and stir in the vanilla extract.
Place the sliced bananas in the bottom of the bundt pan. Pour the brown sugar sauce over the bananas, and then pour in the cake batter.
Bake for 38-42 minutes, or until a cake tester comes out clean. Immediately invert onto serving platter. Enjoy!
