Friday, April 17, 2015

Chicken Oregano

Chicken Oregano: Savory Sweet and Satisfying

This chicken has great flavor and is super easy to make. Plus it marinates and cooks all in one dish.

It may seem weird to melt butter for a marinade only to put it in the fridge and have it harden. It certainly did to me and I even thought about not marinading it and just cooking it in the butter sauce. But I decided to follow the directions and see how it tasted. Since it tasted good, I guess I will stick with marinating the chicken.

Chicken Oregano
2 boneless skinless chicken breasts
1/4 cup unsalted butter, melted
1 tablespoon dried oregano
1 teaspoon garlic powder

Cut chicken breasts in half horizontally, making 4 chicken breasts. Place chicken in a shallow baking dish.

Combine the melted butter, oregano and garlic powder. Pour over chicken and refrigerate for 4 hours.

Preheat oven to 325º F.

Remove chicken from refrigerator and place in oven. Bake for 25-35 minutes or until completely cooked.


Notes: This dish can easily be doubled to feed a larger crowd.

Serves: 4
Calories: 318
Total Fat: 24.6g
   Saturated: 14.6g
   Polyunsaturated: 0.9g
   Monounsaturated: 6g
   Trans: 0g
Cholesterol: 131mg
Sodium: 203.4mg
Potassium: 27mg
Total Carbs: 1g
   Dietary Fiber: 0.4g
   Sugars: 0.2g
Protein: 25.4g
Vitamin A: 15.2%
Vitamin C: 0.8%
Calcium: 1.9%
Iron: 2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Four Ingredient Cookbooks by Linda Coffee and Emily Cale 

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Thursday, April 16, 2015

Sausage and Tomato Rigatoni

Sausage and Tomato Rigatoni: Savory Sweet and Satisfying

This dish does not take a lot of work to make. It comes together fairly easily and results in a delicious meal. Serve with a salad or some vegetables to make it a complete the meal.

Sausage and Tomato Rigatoni
16 ounces rigatoni pasta
5 Italian sausage links
1 medium red onion, chopped
1/2 cup low sodium tomato paste
1/2 cup sun dried tomato vinaigrette
2 tablespoons dried parsley
1/2 cup grated Parmesan cheese

Cook pasta according to package directions and drain.

While pasta is cooking, remove the sausage casings and break sausage into chunks. Cook, over medium heat, in a large nonstick skillet until browned, it does not need to be completely cooked. Drain any grease and stir in the onions and tomato paste. Cover and cook for about 15 minutes or until the onions are tender and sausage is completely cooked, stirring occasionally. Stir in dressing.

Combine the sausage mixture and the pasta together. Sprinkle with parsley and cheese.

Serves: 8
Calories: 438
Total Fat: 18.4g
   Saturated: 6.3g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.5g
   Trans: 0g
Cholesterol: 43mg
Sodium: 636.5mg
Potassium: 47.6mg
Total Carbs: 50.7g
   Dietary Fiber: 2.9g
   Sugars: 6.1g
Protein: 18.9g
Vitamin A: 3.2%
Vitamin C: 8%
Calcium: 7.8%
Iron: 16.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
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Wednesday, April 15, 2015

Baked Chicken Parmesan

 Baked Chicken Parmesan: Savory Sweet and Satisfying

This parmesan chicken is baked in the oven, making it an easy dinner. All you have to do is bread the chicken, bake it in the oven, add the sauce and some cheese and bake a bit longer. Cook some noodles to serve the chicken and sauce over and you are done. A delicious and easy dinner.

Baked Chicken Parmesan: Savory Sweet and Satisfying

Baked Chicken Parmesan
4 boneless skinless chicken breasts
1 egg
3/4 cup Italian seasoned dry bread crumbs
28 ounces spaghetti sauce
1 cup shredded mozzarella cheese
16 ounces spaghetti noodles

Preheat oven to 400º F.

Place egg in an shallow bowl and lightly beat. Place bread crumbs in another shallow bowl. Dip chicken into the egg and then the bread crumbs, coating well. Place chicken into a 9x13 baking dish and bake uncovered for 20 minutes.

Pour sauce over chicken and top with cheese. Bake for an additional 10 minutes or until chicken is completely cooked.

While chicken is cooking, prepare noodles according to the package directions. Drain and serve chicken and sauce over top.


Serves: 4
Calories: 746
Total Fat: 10.3g
   Saturated: 3.2g
   Polyunsaturated: 0.1g
   Monounsaturated: 1.3g
   Trans: 0g
Cholesterol: 141.9mg
Sodium: 686.7mg
Potassium: 398.8mg
Total Carbs: 109.4g
   Dietary Fiber: 7.1g
   Sugars: 10.5g
Protein: 53.6g
Vitamin A: 22.1%
Vitamin C: 7.4%
Calcium: 25.6%
Iron: 28.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
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Tuesday, April 14, 2015

Chicken Divan with Cream Cheese

Chicken Divan with Cream Cheese: Savory Sweet and Satisfying

This chicken dish is so very delicious. I love that the chicken is browned before going in the oven, giving it a little crust. I love that the broccoli stays crisp and this is all accented by a creamy cheese sauce. I just love this dish!

Chicken Divan with Cream Cheese
2 tablespoons olive oil
4 boneless skinless chicken breasts
1- 8 ounce package reduced fat cream cheese
1 cup milk
3/4 cup Parmesan cheese, shredded
16 broccoli spears

Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.

In a large skillet heat oil. Cook chicken breasts until lightly browned and almost completely cooked. Place chicken in prepared baking dish.

While chicken is cooking stem broccoli until it turns bight green. Place around chicken.

While chicken and broccoli is cooking place cream cheese and milk in a small saucepan. Cook over low heat until cheese is melted and mixture is blended. Stirring occasionally. Add in 1/2 cup Parmesan cheese stirring until melted. Pour over chicken and broccoli. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 30 minutes.


Serves: 4
Calories: 522
Total Fat: 21g
   Saturated: 11.8g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 196.2mg
Sodium: 1150mg
Potassium: 391.2mg
Total Carbs: 12.2g
   Dietary Fiber: 1.5g
   Sugars: 8.5g
Protein: 67.5g
Vitamin A: 16.5%
Vitamin C: 76%
Calcium: 44.8%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Pasta & Casserole cookbook.

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Monday, April 13, 2015

Jalapeño Popper Pizza

Jalapeño Popper Pizza: Savory Sweet and Satisfying

I absolutely love this pizza, except for one small minor detail. It is hotter than hot. It is burn your mouth, lips and tongue hot. It makes your nose run like crazy and warms your entire body. It just might even make you sweat a bit.

Okay, well, that might be a bit more than a minor detail, however, it is any easy fix. The original recipe called for fresh jalapeños, so that is what I used and I left the seeds and membranes in, but taking out the seeds and membranes, after you slice them, will reduce the heat. Also you could use pickled jalapeños, which do not have as much heat as a fresh jalapeño.

With just a minor change this pizza will be perfect!

Jalapeños Popper Pizza
1 teaspoon olive oil
4 slices turkey bacon, cooked and crumbled
2 fresh jalapeños, sliced and seeds and membranes removed OR about 16 pickled jalapeño slices
1/4 cup cornmeal
1 ball pizza dough
6 ounces cream cheese, softened
1 1/2 cups shredded monterey jack cheese

Preheat oven to 475º F.

In a small bowl combine the fresh jalapeños with olive oil, skip this step if using pickled jalapeños.

Sprinkle a clean work surface with cornmeal and roll out the dough into approximately a thin 10 inch round pizza. Transfer pizza dough onto a baking sheet, pizza pan or pizza wheel (if using a pizza stone).

Spread the softened cream cheese onto the pizza dough, leaving about a 1 inch border. Top with shredded monterey jack cheese, jalapeños and bacon. Bake for 15-20 minutes or until the crust is crispy and the cheese is melted.


Serves: 3
Calories: 533
Total Fat: 32.9g
   Saturated: 18.9g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.1g
   Trans: 0g
Cholesterol: 113.3mg
Sodium: 951mg
Potassium: 43.4mg
Total Carbs: 32g
   Dietary Fiber: 1.1g
   Sugars: 1.7g
Protein: 25.8g
Vitamin A: 14%
Vitamin C: 18%
Calcium: 42.8%
Iron: 10.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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Friday, April 10, 2015

Crispy Baked Garlic Fries

Crispy Baked Garlic Fries: Savory Sweet and Satisfying

These fries are crispy, slightly garlicky and just plain delicious. Just make sure when making these fries make sure to try and cut them approximately the same size so they cook evenly. Also make sure the fries are not touching and overcrowded on the pan or they will not get crispy.

Crispy Baked Garlic Fries
3 pounds russet potatoes
1/4 cup canola oil
12 cloves garlic, minced

Preheat oven to 450º F.

In a small pan, over medium low heat, combine the canola oil and minced garlic. Let sit for 5 minutes, keeping an eye on it so the garlic does not burn. Strain the garlic from the oil saving both for later.

Rinse the potatoes and pat dry. Cut the potatoes lengthwise into thick slices, then cut the slices into small thin sticks.

Toss the potatoes with garlic infused oil and spread out into a single layer on two sheet pans. Bake for 20 minutes and toss the potatoes. Return to the oven for 5 minutes or until desired crispiness is reached, watching carefully so the potatoes do not burn.

Toss the fries with the reserved minced garlic.


Serves: 4
Calories: 220
Total Fat: 14g
   Saturated: 1g
   Polyunsaturated: 4.2g
   Monounsaturated: 8.2g
   Trans: 0g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 501.1mg
Total Carbs: 22.5g
   Dietary Fiber: 1.7g
   Sugars: 0.8g
Protein: 2.8g
Vitamin A: 0%
Vitamin C: 38.4%
Calcium: 3.1%
Iron: 5.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Fifteen Spatulas.

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Thursday, April 9, 2015

Pizza Roll Ups

Pizza Rollups: Savory Sweet and Satisfying

My family is a fan of pizza and we usually eat it about once a month. So I knew they would like these roll ups, because it is the flavors of a pizza wrapped up in a tortilla. The great thing about these roll ups, besides tasting great, is you can use whatever toppings you like.

Pizza Roll Ups
4 ounce cream cheese, softened
1/4 cup plain Greek yogurt
2 teaspoons dried oregano
1/4 teaspoon garlic powder
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1/3 cup sliced green olives
1/3 cup diced green peppers
1/3 cup canned diced Italian diced tomatoes, drained
pepperoni slices
4 tortillas

In a small bowl combine the cream cheese, yogurt, oregano and garlic powder, until well combined. Spread the cream cheese mixture evenly between the 4 tortillas, covering the entire tortilla.

Evenly sprinkle each tortilla with both cheeses, green olives, green peppers and diced tomatoes. Top each tortilla with a layer of pepperoni. Roll the tortillas up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes. Remove plastic wrap and serve.


Serves: 4
Calories: 370
Total Fat: 21.1g
   Saturated: 7g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.6g
   Trans: 0g
Cholesterol: 47.8mg
Sodium: 970.3mg
Potassium: 57.5mg
Total Carbs: 27.2g
   Dietary Fiber: 3.5g
   Sugars: 4.4g
Protein: 20.6g
Vitamin A: 5.1%
Vitamin C: 15.7%
Calcium: 16.2%
Iron: 10%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Inside Bru Crew Life
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