Archive for July 22, 2015

Lemon Pasta and Spicy Chicken

Lemon and Chicken 

This recipe is a wonderful spring or summer dish. The bright freshness of the lemon pasta compliments well with the spicy juiciness of the chicken and it is relatively simple and quick to make.


1 Lb Chicken Tenders

1 Tsp Garlic Powder

1 ½ Tsp Salt

1 Tsp Pepper

1 ½ Tbs Tony Chachere’s Creole Seasoning

1 Tbs Avocado Oil

8 Oz Uncooked Whole Wheat Spaghetti

2 Tsp Lemon Zest (Zest of ½ Lemon)

¼ Fresh Lemon Juice

¼ Cup Heavy Whipping Cream

½ Cup Part Skim Ricotta Cheese

¼ Cup Fresh Chopped Chives

¼ Cup Parmesan (Optional)

1 Cup reserved Pasta Water

So first you want to salt and oil your pasta water and set that to boil. You also want to measure out your pasta and set aside. Then you can prep your chicken. Season your chicken with garlic, salt, pepper, and Tony’s seasoning then set aside.

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In a blender combine lemon zest, lemon juice, heavy cream and ricotta cheese. Blend that smooth and set aside.

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Place pasta in the water to boil. Pour oil into a non stick skillet and heat on medium heat. Cook chicken at medium heat for 3-5 minutes on each side. When chicken is cooked halfway up the sides is when you flip them.

**You don’t want to continuously flip your chicken that will make them cook unevenly and dry them out. You want to touch the chicken as little as possible**

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Once pasta is cooked measure out 1 cup of the liquid before draining the pasta and set both aside. Pour half of your pasta water and all of your lemon sauce into the bottom of your spaghetti pot and bring to a low simmer to thicken. Chop your chives and add those and your pasta to your sauce.

**If sauce doesn’t thicken and stick to pasta add in 1 tsp corn starch and cook that in to thicken mixture. If too thick add in small amounts of remaining pasta liquid**

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Serve Pasta topped with parmesan and enjoy. Try them separate and then try them together to get the complete flavor profile.


Serves 5

Serving 1 Cup pasta 3 Oz Chickens

Calories 364

Fat 14.4 g

Sat Fat 5.7 g

Cholest. 79.1 mg

Sodium 2085 mg

Carbs. 36.5 g

Fiber 5 g

Sugar 1.5 g

Protein 27.8 g

Parmesan Pepper Pasta

Parmesan Pepper Pasta

This was just a quick and simple dinner that I threw together. It works great for date night because this dish makes two servings and is filling and healthy while still feeling indulgent.


4 Oz Pasta

1 Cup Sliced Bell Peppers

½ Tbs Minced Garlic

¼ Cup Heavy Whipping Cream

¼ Cup Water

1/3 Cup Parmesan Cheese

So first you want to set your pasta water to boil and slice your peppers. I already had sliced peppers so I used those. Place the peppers and garlic in a small sauce pot and cook those over medium to low heat for 10 minutes stirring often so that the garlic doesn’t burn.

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Once the water is boiling add in the pasta and allow to cook for 8 to 10 minutes.


The pasta goes in the same time the peppers should be at the 10 minute mark. At this point turn the heat to low and add in the water and heavy cream. Let that reduce down by half. It takes about 10 minutes. Turn off the heat and stir in the cheese.

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Drain the pasta and immediately combine together the pasta and the sauce.


Serve hot and enjoy.


Servings 2

Calories 384

Fat 16.1 g

Sat Fat 9.2 g

Cholest. 52.8 g

Sodium 218 mg

Carbs 48.6 g

Fiber 3.6 g

Sugars 4.3 g

Protein 13.5 g

Chicken and Potato Bake

Chicken and Potato Bake

This is a super great, super yummy meat and potato dish. It’s spicy and cheesy and there’s BACON! With just a few steps this delicious bake is a great dish for a summer potluck.


1 Lb Red Potatoes

1 1/2 Lbs Chicken Tenders or Breasts

**Tenders are easier to break down into bite size pieces because everything has already been cleaned off. With chicken breasts you may have to trim off some fat and connective tissue**

1 Tbs Garlic Powder

2 Tbs Tony Chachere’s Creole Seasoning

1 Tsp Chili Powder

1 Tsp Paprika

1 Tsp Salt

½ Tsp Pepper

1 Tbs Avocado Oil

1 ½ Cup Shredded Cheese (I used Mexican blend but any sort of preferred cheddar blend works)

5 Slices Bacon

First you want to cut your potatoes and chicken down into bite size pieces. They won’t shrink much during cooking so keep that in mind when chopping. I didn’t cut mine quite small enough but it still turned out really yummy.

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Add in all the seasonings and stir to combine.

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Stir in the oil and then spoon into a greased 9X13 baking dish.

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Bake at 350 Degrees Fahrenheit for 1 hour. Stir every 20 minutes.

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At the 40 minute mark dice up 5 slice of bacon and cook until crispy. Drain and set aside.

**By dicing the bacon you can cook them faster with more in the pan and can achieve crispier bacon bits**

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With 5 minutes left sprinkle the cheese and bacon over the top. Bake for the last 5 minutes and then remove from oven and serve hot. Can be served with ranch, sour cream or Greek yogurt, which is great for anyone who needs something to cut the spice a little bit.

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Serves 8

Calories 239

Fat 11 g

Sat Fat 4.7 g

Cholest. 56.8 mg

Sodium 1759 mg

Carbs. 13.9 g

Fiber 1.6 g

Sugars 0.7 g

Proteing 20.3 g

Brown Sugar Blondies

Brown Sugar Blondies 

You’re probably asking what a blondie is and the easiest thing to say it it’s a brownie with no chocolate. Texturally they are a cross between a cake and a brownie but they are made the same way a brownie is. Over all they’re easy and yummy.



½ Cup Butter

2 Cups Brown Sugar

2 Tsp Vanilla

1 Tsp Maple Extract

¼ Cup Almond Milk

2 Eggs

1 Cup Whole Wheat Flour

1 Cup Flour

2 Tsp Baking Powder

1 Tsp Salt


½ Cup Butter

1/3 Cup Brown Sugar

½ Tbs Molasses

16 Oz Powdered Sugar

½ Cup Pecans

So in a large sauce pot you want to melt down your butter over a medium to low heat. Once it has melted you want to remove from heat and add in your brown sugar, vanilla, maple and milk. Stir together until well combined.

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**If you did not remove your mixture from the heat by this point you MUST do so now. If you try to add the eggs to a hot mixture you risk cooking them if you cannot incorporate the eggs fast enough**

Add in your eggs one at a time stirring quickly and completely.

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Now you can add in your flours, the baking powder, and the salt. Stir to combine. You can set this aside for the moment.

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Spray a 9X13 pan and dust with flour. Bake at 350 for 25-35 minutes or until the top is golden brown and a toothpick removes cleanly. Set aside to cool while you make your frosting.

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In a mixing bowl add together the brown sugar and molasses.

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In a microwave bowl melt down your butter and then add to your brown sugar and molasses. Whisk that on high until fully combined.

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Add in two parts of powdered sugar mixing on high to combined before changing the whisk to a paddle and adding the rest of the powdered sugar a part at a time.

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Once the frosting is finished and the blondies are cooled you can frost them.


Meanwhile chop your pecans and add them to a hot skillet. Stir this constantly for 3-5 minutes or until the pecans are golden and you can smell them. Let them cool for a few minutes before sprinkling them over the top of your blondies.

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Cut and serve, these are perfect for your summer backyard bar-b-que’s.


Serves 24

Serving Size 1 Blondie

Calories 246

Fat 9.8 g

Sat Fat 5.2 g

Cholest. 35.9 mg

Sodium 113.2 mg

Fiber 1 g

Sugar 31 g

Protein 2 g

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