I found this recipe on Pinterest and twisted it up a bit to fit my style of cooking. If you like chicken, you will love this low calorie, full of flavor dinner! I served it with wheat couscous and made a little veggie salad of sorts to mix in with the couscous once it was cooked. You could add ANYTHING you want to the couscous. This is what I happened to have on hand.
Baked Chicken Meatballs w/ Roasted Tomato Sauce
1 lb. ground chicken
1 cup shredded parmesan cheese
1/4 cup fresh chopped basil
salt and pepper
1 egg 2 tbsp. homemade roasted tomato sauce
Roasted Tomato Sauce
4 to 5 small tomatoes
1/2 onion
3 cloves garlic
salt and pepper
olive oil
Preheat oven to 425 degrees. Put tomatoes, onion, and garlic on a cookie sheet. Salt and pepper them and coat with olive oil. Roast for 20 minutes or until they begin to char a little. Pour into blender and blend until smooth. Then pour into pan on the stove and simmer on low while you make the chicken meatballs.
Chicken Meatballs
Put chicken, parmesan cheese, basil, egg, tomato sauce, salt and pepper into a bowl and mix gently.
On a greased cookie sheet, form chicken into small meatballs. Put a small spoonful of the roasted tomato sauce on top of the meatball.
Lower oven to 400 degrees. Bake 15 minutes. Serve the chicken meatballs with a little of the tomato sauce on top.
Serve with wheat couscous. I chopped basil, fresh zucchini, and tomato and mixed that with the couscous along with a little parmesan cheese.
Today is "Eat Your Veggies Day"! Maybe you've noticed that the veggies look so good in the grocery this time of year, and they are inexpensive! This is how I ate my veggies today!
Baked Parmesan & Panko Crusted Zucchini
2 large zucchini
1 tbsp. olive oil
salt and pepper
2 eggs
1 cup panko bread crumbs
1 cup shredded Parmesan
Preheat oven 425 degrees.
Put panko bread crumbs and Parmesan in one bowl and add a little salt and pepper. In another bowl, break 2 eggs and mix gently with a fork.
Cut the zucchini length-wise to create a "stick". Dip the zucchini in the egg mixture, then in the panko. Place on a greased cookie sheet.
Bake 15 minutes or until the panko begins to turn brown and crispy. I like to check on the zucchini and turn it over half way through the baking process.
I only eat beef once, maybe twice a month. Don't get me wrong, I LOVE BEEF! And these teeth eat meat, but I try to eat healthy most of the time.
But you know sometimes it's gotta be a steak and taters night!
Here's how I rocked steak night at my house:
New York Strip with Rosemary Gremolata, Hasselback Potatoes, & Brown Sugar Bacon Green Beans
2 New York Strip steaks
3-4 cloves garlic
2 rosemary sprigs
1 tsp. red pepper flake
1 tsp. salt
salt and pepper
olive oil
Put olive oil on both sides of steak and season well with salt and pepper. Then, mince remaining ingredients together and rub on both sides of steaks. Set aside to come to room temperature.
Hasselback Potatoes
4 large golden potatoes
6-7 cloves garlic
olive oil
2 tbsp. butter
salt and pepper
Slice potatoes 3/4 of the way through all the way down the potato. Coat with olive oil and salt and pepper the potato. Slice garlic cloves and stuff inside the slits in the potato. Now melt butter and brush it all over the tater!
Roast at 425 degrees for 40 - 45 minutes. Or until golden brown.
Brown Sugar-Bacon Green Beans
1 lb. green beans
2 tbsp. brown sugar
2 strips of bacon
1/4 cup balsamic vinegar
Boil green beans for 2 minutes, then cool in ice bath. Brown bacon in a pan and remove. Add balsamic vinegar and brown sugar to the bacon fat and stir well. Remove from heat. Pour mixture over green beans and add crumbled bacon on top!
Chinese Chicken Salad with Spicy Ginger-Peanut Dressing
Salad ingredients:
1 lb. chicken breasts
1 bag ramen noodles
1 cup peanuts
1 bag broccoli slaw
1 bag snow peas - julianne
1 carrot - julianne
1/2 red onion sliced
1 bunch of green onions
2 tbsp. fresh mint
2 tbsp. fresh cilantro
Dressing:
1/4 cup rice wine vinegar
2 tbsp. smooth peanut butter
1 lime zest and juice 1 inch fresh ginger 4 cloves garlic 2 tbsp. sambol oleleck (thai chili paste)
2 tbsp. soy sauce
2 tbsp. honey
2 teaspoons sesame oil
1/4 cup canola oil
1/4 cup fresh mint minced
1/4 cup fresh cilantro minced
Whisk all dressing ingredients together. Pour HALF OF MARINADE into 1 quart bag with chicken breasts and refrigerate for 2 - 4 hours.
Reserve the other half of the marinade to dress the salad.
In a large bowl, add all the salad ingredients. I like to julianne the snow peas and carrots. Pour the other 1/2 of the marinade on the salad. Refrigerate until you are ready to serve it.
Grill chicken breasts. I used chicken cutlets, and it only took 3 minutes per side. Slice the chicken and serve on top of the salad.
There's a saying that most women live by... "once the bra comes off for the day, I'm not putting it back on". Especially if you're just making a quick grocery run to grab some ice cream. Right ladies?
Well, my FBP loves to make fun of me, because I will be in my jammies and not hesitate to run to the grocery in them. He threatens that he's gonna post a picture of me on PeopleOfWalmart.com.
C'mawwwwwwn, I'm not THAT bad! AM I? You decide....
I always have a jar of Chipotle peppers in the fridge. I buy a jar, and then I only use a few. So I put the rest in a glass jar and keep them in the fridge. They last a really long time. Last night, I wanted to use up what was left. Plus, I already had cilantro. So it made the shopping list pretty small.
Chipotle-Lime Chicken Burgers
1 lb. ground chicken
3-4 chipotle peppers minced
1 lime zested then juiced
1/2 onion minced
4 cloves garlic minced
1 egg
1 cup sharp cheddar cheese
1/2 cup chopped cilantro
1 cup bread crumbs (I smashed Triscuits- it's what I had on hand)
Combine all ingredients and form into patties.
Bake at 400 degrees for 25 - 30 minutes. OR grill on medium-high heat 7 minutes per side.
Ditch the bun and serve with your favorite veggies, and you've got a low car, low fat meal for the family!
Many of you know that I teach line dancing every Friday night at Bourbon Jacks in Kent! I have a lot of fun with it, and I am constantly choreographing new dances to the Fresh Country songs we play on The Wolf!
My latest dance is called "Stomp-Clap", and it's danced to Kacey Musgraves "Blowin' Smoke". The Wolf Boot Scoot Troop performed "Stomp-Clap" at the Wolf Pre-Party and rocked it! That moment was really cool, because I got to see a team of 19 people bring my dance creations to life in front of a huge crowd that was cheering them on! But the day just kept getting better!
My favorite moment of the No Shoes Nation day was meeting Kacey Musgraves!
A few weeks ago I tweeted that I was teaching a new line dance to Kacey's song, and she RETWEETED me!
When Kacey met me, I told her I was the one who choreographed the line dance to "Blowin' Smoke"! Kacey immediately asked me to teach her the line dance. I said, "really? Right now"? She said, "YES"!!
So I showed it once to Kacey, and she asked me to show her again. THEN, she said would you mind if I filmed it on my iPhone? So now, Stomp-Clap is on Kacey Musgrave's phone! Weeeeee!
Have YOU learned it yet? Push your chair back and try it with me!
This is a one pan wonder! And it's got tons of flavor!
Morroccan Lemon Curry Chicken & Couscous
1 lb chicken breasts
1 box wheat couscous
1 sliced white onion
1 sliced green bell pepper
1 cup sliced large green olives
1 lemon zested and juiced
1 lemon sliced
4-6 cloves garlic minced
1 cup white wine
1/2 cup chicken stock
3 - 5 tbsp. Madras Curry powder
1 tbsp. unsalted butter
salt and pepper
olive oil
Brown chicken breasts in olive oil with salt and pepper until they are almost done in large saute pan. Pull out of pan and set aside to rest.
In same saute pan, throw in sliced onions. Add bell pepper and garlic. Saute for a few minutes. Now add lemon zest, juice of one lemon, sliced lemon, green olives, 1 tbsp. curry powder, and 1 cup white wine, and let reduce 5 minutes.
Cut chicken into bite size pieces and add to the pan. Add chicken stock and 3 - 4 tablespoons of curry powder. (Depends on how hot you like it.) Add butter, wheat couscous, stir well, remove from heat, cover and let sit for 5 minutes.
Fluff dish with fork and serve! It's divine!!!! YUM O YUM I tell ya!
I found this recipe on Pinterest and twisted it up a bit to fit my style of cooking. If you like chicken, you will love this low calorie, full of flavor dinner! I served it with wheat couscous and made a little veggie salad of sorts to mix in with the...
Out of Texas … Don't Mess with A Momma Bear
Dorothy Baker was on her way home from the drug store with her 5 & 2 year-old sons when she got the shock of her life. A man popped up from the third row of her minivan and he had a knife. He said...
Out of Texas … Don't Mess with A Momma Bear
Dorothy Baker was on her way home from the drug store with her 5 & 2 year-old sons when she got the shock of her life. A man popped up from the third row of her minivan and he had a knife. He said...
Today is "Eat Your Veggies Day"! Maybe you've noticed that the veggies look so good in the grocery this time of year, and they are inexpensive! This is how I ate my veggies today!
Baked Parmesan & Panko Crusted Zucchini
2 large...
