Tuesday, December 6, 2011

Green Beans

Pesto Stuffed Chicken Breasts and Pecan Salad

These chicken breast were messy to make but well worth it!

2 large boneless, skinless chicken breasts
4 T low-fat sour cream
4 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese) 
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T flour
black pepper to taste


Preheat oven to 375F/190C.  Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it.  Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.  Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)   Roll up the chicken breasts and secure them with a couple of toothpicks.  (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste.  Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture. 

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned.  (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)  Serve hot.

For the salad: 

Combine fresh spinach, candied pecans, feta and avocado (If in season add strawberries). Serve with raspberry vinaigrette! 

Monday, November 21, 2011

Baked Zucchini Chips

These were sooooo good!!! They werent too hard to make but the liquids part of the recipe was a little too runny so we added more flour! You couldn't even tell it was whole wheat flower at all!
  • 1/4 cup Homemade Breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/8 tsp black pepper
  • heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used oat milk)
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)
  1. Preheat oven to 425 degrees.
  2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
  3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
  4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
  5. Place coated zucchini slices on a baking sheet (Brush pan with olive oil!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Lettuce Wraps

Me and my momma made these for dinner they were great!! Both my dad and sister loved them. We sorta doubled the whole recipe and had more than enough for 4 people!

P.F. Chang’s Lettuce Wraps

Serves 2-3
1lb ground chicken breast (we chopped 2 chicken breasts instead)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter) (We used sweet chili sauce!)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Monday, November 14, 2011

What a yummy sandwich

This is a take on grilled cheese that tastes sooo good!

All you do is put fresh mozzarella tomato avocado and pesto on bread then cook it in a pan with butter. Throw a lid over the sandwich to help melt the cheese better.

Sunday, November 13, 2011

Tomato slices

These were just a nice appetizer to eat before dinner!

All you do is set the oven to 450 cut a tomato in half and sprinkle oregano Parmesan cheese salt and pepper on top then cook for 15 min

Tuesday, November 8, 2011

Pinterest Pesto Pasta Shells

Thank you thank you thank you pinterest!! Me and my roommate made these pasta shells tonight for dinner and they were delicious and so easy! We will definitely be making them again. 

12-16 jumbo pasta shells

water for boiling pasta 

4oz cream cheese, softened 

1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping 

3 tablespoons prepared pesto (homemade or store bought) 

2 cups shredded cooked chicken 

2 cloves garlic, minced 

salt and pepper to taste 

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. 

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Momma's Chicken Pot Pie

My mom gave me and my roommate this recipe last week. We made it and it was delicious and really easy!!

1/2 cup onion finely chopped

1 cup celery finely chopped

2 medium carrots (1 cup) peeled and diced

2 tbsp butter

1 cup diced potatoes

1 can chicken broth

1 can cream of chicken 

1 cup green beans

2 cups cooked chicken chopped

2 pie crusts

Pre heat the oven to 350. Lay 1 pre made pie crust in the bottom of the pan. Press along sides. In a pan sautee the onion, celery and carrots in the butter (about 5 min). Add the potatoes and chicken broth then cook till the chicken broth is reduced by half. Stir in the cream of chicken, green beans and chicken. Pour mixture into the pie crust. Then place second pie crust on top and seal the 2 crusts together. Brush with butter and poke with fork several times. Bake for 30-40 min.

Yael's Feta Salad Pita

This recipes is courtesy of my sister's best friend's mom. She made this for me for dinner and it was soo yummy!


 the Salad:
2 carrots
 ½ red/green/yellow pepper
1 tomato
4-5 green onions (chopped small)
1 avacado
1 bag of lettuce
Feta to taste
For the Pita: 
Naan bread
olive oil
Red pepper flakes to taste
Italian seasoning 
Parmesean Cheese
salt and peppper

Chop all vegetable ingredients then combine in a large bowl. Then serve with naan bread: (toast naan bread covered in olive oil, salt, pepper, red pepper flakes and parmesan cheese)  

Yummy Salsa

So this is a recipe is kind of my own combination of a few recipes that sounded good. I love salsa and I think this one tastes pretty good!

5 roma tomatoes- seeded and chopped
½ red pepper- seeded and chopped
1/2 -1 jalepeno- seeded and diced
3 green onions- chopped
1/3 red onion- chopped
3 cloves garlic- diced
¼ cup cilantro- chopped
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1 tsp red wine vinegar
1 tsp pepper
Combine ingredients in food processor, pulse until desired consistency. Refrigerate then serve.

The most delicious guac ever!!

So this is a recipe I found on allrecipes.com I have made it numerous times and it's delicious!! 

3 avacados
1 lime
1 tsp salt
½ cup diced red onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 tsp minced garlic
In a medium bowl, mash together the avacados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately