Lemon Chicken with Spaghetti Squash

(Makes 4 servings) 

Ingredients:

• 2 cups cooked spaghetti squash

• 4 tsp Olive oil

• 1/4 tsp Sea salt

• 1/4 tsp Black pepper

• 2 1⁄4 pounds skinless, boneless raw chicken breast

For the sauce 

• 1⁄4 cup onion, diced

• 3 cloves garlic, minced

• 3 cups cherry tomatoes, halved

• 1/4 teaspoon sea salt

• 1⁄4 teaspoon black pepper

• 2 tsp lemon juice

• 1 cup chicken broth

• 8 ounces spinach

Directions:

1. Preheat oven to 375 ̊F/200 ̊C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy! 

Cream Cheese Stuffed Chicken

Serves 4
Per serving: 1 leaner, 1 healthy fat, ~2 condiments, and 1 green

Ingredients:

  • 4 (8-oz) raw boneless skinless chicken breasts
  • 1 (10-oz) pkg frozen chopped spinach
  • ½ cup low-fat cream cheese
  • ¼ cup Parmesan cheese
  • 1 Tbsp minced garlic
  • ¼ cup minced green onion
  • ¼ tsp pepper
  • 1/8 tsp salt if needed

Directions:

  • Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner.
  • To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast using a sharp knife. Do not slice all the way through!
  • Heat up the olive oil in a large skillet.
  • Cook the chicken breast in a large skillet on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the meat to be cooked before you stuff them!
  • Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it’s nice and warm.
  • Carefully spoon a quarter of the cheese mixture into the middle of the cooked chicken breasts.
  • Turn the heat to low and put a lid on the skillet. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.
  • Remove and plate.

Enjoy! 

No Bake Gluten Free Oatmeal Chocolate Cookies

Ingredients:

  • 1/2 cup butter 
  • 1⁄2 cup milk
  • 2 cups sugar
  • Dash of salt
  • 4 TBSP coca powder
  • 1⁄2 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups quick cooking gluten free oats

Directions:

  • Combine butter, milk, sugar, salt and cocoa
  • Bring to boil and cook for 90 seconds.
  • Remove from heat
  • Stir in peanut butter until it dissolves
  • Add oats and vanilla and mix well
  • Drop by teaspoons onto cookie sheet
  • Cool for 30 minutes or until set.

Original recipe available here.

BBQ Sauce

Ingredients:

  • 44 oz ketchup
  • 3/4 cup Apple Cider Vinegar
  • 12 fl oz molasses
  • 1.5 TBSP Crushed Red Pepper
  • 1.5 TBSP Course Ground Black Pepper
  • 1.5 TBSP Powdered Garlic
  • 1 TBSP Dry Mustard
  • 2.5 TBSP Worcestershire Sauce
  • 2 sticks butter

Directions:

Mix together all ingredients in pot except butter.  Then add butter in sticks.  Cook over medium heat.  Stir frequently to keep from burning on the bottom of the pot.  Turn off heat after butter has melted and sauce begins to bubble.  Let sit for 45 minutes to an hour before putting into jars or bottles.  

Makes approximately 2 quarts.

Nana’s Chicken Salad

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 large can chicken broth (or you can use water)
  • 1/3 to ½ cup mayonnaise (or more to taste)
  • 1/3 to ½ cup Miracle Whip (or more to taste)
  • 1/3 to ½ cup sour cream (or more to taste)
  • 2 tsp lemon juice
  • 2 tsp dried dill (or more to taste)                   
  • Salt and pepper to taste
  • 3/4 cup chopped celery (more or less)
  • 3/4 cup slivered almonds, toasted in oven or under broiler (watch carefully!)

Directions:

Wash chicken breasts under cool water, pat dry and remove tendons as needed.  Simmer gently in chicken broth and enough water to cover for about 20 minutes, or until white and cooked all the way through.  Cool slightly, then slice into cubes or, using slicing blade in food processor, slice.  (May need to chop by hand a little more after slicing.)

While chicken is cooking, in medium-size bowl, combine mayonnaise, Miracle Whip, sour cream, lemon juice, dill and salt and pepper.  Stir to mix.  Add celery, almonds and chicken pieces.  Stir gently together and chill until ready to serve.  (Add more mayo, MW or sour cream if mixture seems too dry.)

Sweet Potato and Chorizo Hash

Ingredients:

  • Avocado oil
  • 3 sweet potatoes
  • 1/4 onion
  • 3-4 slices bacon
  • 1 lb chorizo
  • salt and pepper (to taste)
  • 2 cups spinach
  • Eggs, 1 per person (3-4)

Directions:

  • Peel sweet potatoes and chop into small cubes
  • Chop 1/4 white onion
  • Take out skillet and add about 2-3 TBSP avocado oil on medium heat
  • Add sweet potatoes and onion to skillet and cook until soft (stirring often)
  • Cook bacon and then crumble into bacon bits and set aside
  • When the sweet potatoes are soft, top with salt and pepper
  • Add chorizo to skillet and cook all the way through
  • Add spinach and mix until cooked
  • Remove hash and put into individual bowls/plates for eating
  • Cook eggs (1 per person) in the same skillet and flip (I like mine over easy)
  • Top each hash with 1 egg
  • Sprinkle bacon bits on top.
  • Top with salsa verde, avocado, cilantro or hot sauce if desired. Enjoy!
  • Serves about 4 people.

Roasted Asparagus and Cheese

Ingredients:

  • 1 lb asparagus
  • 2 cloves minced garlic
  • 3 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup grated parmesan cheese
  • 3/4 cup panko bread crumbs
  • 3 TBSP melted butter
  • 3/4 to 1 cup shredded mozzarella cheese

Directions:

  • Preheat oven to 425
  • Remove ends and place asparagus on baking dish
  • Mix olive oil, garlic, salt, pepper
  • Drizzle olive oil mixture over asparagus
  • Bake 15 minutes in oven
  • Combine parmesan, panic bread crumbs and melted butter
  • Top asparagus with about 3/4 to 1 cup shredded mozzarella cheese
  • Top with breadcrumb mixture
  • Broil 4 minutes in preheated 425 oven
  • Serve immediately and enjoy!

Original recipe available here.

Chicken Parmesan

Ingredients:

  • 5-6 Chicken Breasts
  • Eggs (for Egg Wash)
  • Panko Bread Crumbs
  • Ragu Traditional Tomato Sauce
  • 1 8oz package Shredded Mozzarella Cheese

Directions:

  • Preheat oven to 450
  • Take raw chicken breasts and cover in egg wash
  • Place both sides of chicken breasts in panko bread crumbs and cover
  • Heat 1/2 cup olive oil in skillet on stove on medium heat
  • Cook chicken on skillet until brown on each side
  • Remove from skillet and place in baking dish
  • Pour tomato sauce over each chicken breast until covered
  • Sprinkle mozzarella cheese over each chicken breast until covered (or as desired)
  • Bake 450 for 15-20 min until cooked all the way through.
  • Serve with spaghetti noodles or without. We like it with our roasted asparagus and cheese.

Chocolate Swiss Roll Cake

Prep Time: 30 Minutes Difficulty: Easy

Cook Time: 5 Minutes Servings: 6 Servings

 INGREDIENTS:

FOR THE CHOCOLATE CAKE:

  •  Butter, For Greasing
  • 1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
  • 1/3 cup All-purpose Flour
  • 1/4 teaspoon Salt
  • 4 Large Eggs
  • 1/2 cup Granulated Sugar
  • 4 Tablespoons Unsalted Butter, melted

 FOR THE CREAM FILLING:

  • 1 cup Heavy Cream
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla Extract

 FOR THE CHOCOLATE GANACHE:

  • 4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
  • 1/2 cup Heavy Cream
  • 1 Tablespoon Milk

INSTRUCTIONS:

To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17×12 sheet pan, and rub butter on it to grease.

In a large bowl, whisk to combine the cocoa powder, flour, and salt.

Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). 

Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.

Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.

Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.

To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. 

Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.

The cake is now ready to be sliced and served. Enjoy!

Original recipe available here.

Key Lime Pound Cake w/ Key Lime Cream Cheese Icing

My husband has been talking about this dessert since Thanksgiving of last year. I was overwhelmed with regular Thanksgiving preparations to give this a try then so I finally agreed for his 40th in a couple days that I would make it for him. Can’t wait to taste it!!

Homemade Key Lime Pound Cake w/ Key Lime Cream Cheese Icing! Bakes up dense and moist with plenty of fresh key lime flavor!Course cake, Dessert, pound cakeCuisine American, southernKeyword butter, cream cheese, icing, key lime, lime, pound cakePrep Time 20 minutesCook Time 1 hour 15 minutesTotal Time 1 hour 35 minutes

Ingredients

CAKE

  • 3 cups all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons key lime zest (zest from about 4-5 key limes)
  • 1½ cups unsalted butter softened
  • 3 cups granulated sugar
  • 6 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime extract
  • 1/4 cup key lime juice (juice from about 4-5 key limes)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk

KEY LIME CREAM CHEESE ICING

  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 1/4 cup key lime juice (juice from about 4-5 key limes)
  • 1/4 cup milk (use enough to make icing pourable)
  • 1-2 teaspoons key lime zest (plus more for garnishing if desired) (zest from about 4-5 key limes)
  • 1 teaspoon vanilla extract (optional)

Instructions

  • Preheat oven to 325 F. Grease and lightly flour a 9½ inch bundt pan. Set aside.
  • In a large bowl whisk together flour, baking powder, salt and key lime zest. Set aside.
  • In a large bowl, using low mixer speed cream together butter and sugar just until combined.
  • Mix in eggs, one at a time until combine.
  • Mix in vanilla and lime extract.
  • Mix in key lime juice, sour cream and buttermilk.
  • Gradually add dry mixture into wet mixture until batter is fluffy and combined (DO NOT OVER MIX)
  • Spoon batter into prepared pan and shake the pan to level it out and remove air bubbles.
  • Bake for 1 hour and 15 minutes (may need a few extra minutes. I usually underbake slightly to get that perfect moist and velvety texture. Remember cake will continue to cook as it cool)
  • Remove from oven and place on a cooling rack.
  • When pan is cool enough to touch, remove cake from cake pan and allow cake to cool completely on the cooling rack.

MAKE THE GLAZE

  • To make the glaze, combine all glaze ingredients until smooth and silky.
  • Allow to chill in fridge.
  • Just before serving – Drizzle glaze over completely cooled cake and garnish with key lime zest.

Notes

*This pound cake tastes great the first day but even better the next day! If making for a special occasion, make it the day before.

Original recipe available here.