Lemon Parmesan Chicken with Asparagus (one pan)

When life gives you lemons make lemon Parmesan chicken! This recipe has got to be in my top 3. I cannot even describe the flavor.. it’s pure perfection. Not only is this recipe so easy, it’s insanely delicious. I have never made a lemon dish before and was a little skeptical because I don’t like lemon pepper chicken. This tastes nothing like that. It’s sweet, tangy, crunchy and cheesy.  If you’re looking for an easy week night meal that makes great leftovers, then this dish is for you.  If you’re having guests over for dinner,  you will WOW them with this presentation and the flavor. The best part.. it’s a piece of cake. I made this recipe for Brent and I the other night and he absolutely loved it. He said it was one of the best things I’ve ever made. Seriously… go to the store right now and make this for dinner and let me know how much you love it. 


Ingredients 

  • 1.5 lbs Boneless skinless chicken tenders 
  • 1/3 cup whole wheat or regular flour
  • 1/2 cup Panko bread crumbs or regular bread crumbs 
  • 1 cup Parmesan cheese, divided
  • 1 tbs Dried parsley
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbs Minced garlic
  • 3 tbs Honey
  • 1/4 cup of olive oil 
  • 3 Lemons
  • 1/2 tsp Garlic powder
  • 1/2 tsp onion powder 
  • 1 lb Asparagus

Directions 

  • Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil, and spray with cooking spray. Set aside.
  • Set out three shallow bowls. In one bowl, add flour. To the second bowl, combine bread crumbs, 3/4 cup grated parmesan cheese, dried parsley, salt and pepper and stir to combine. In the third bowl, add minced garlic, honey 2 teaspoons lemon zest, and the juice from the 2 lemons, olive oil and stir to combine. Remove 4 tablespoons of this mixture and set aside.
  • Coat in chicken tenders in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan sprinkle a few dashes of onion powder on the chicken. 
  • Bake in preheated oven for 10 minutes and remove pan. Flip the tenders to the other side.
  • Wash and trim ends off asparagus, and place the asparagus next to the tenders. Drizzle the reserved lemon sauce over the asparagus. Sprinkle remaining 1/4 cup Parmesan cheese and 1/2 tsp garlic powder and 1/2 tsp onion powder over the asparagus.

Enjoy 🙂

Recipe adapted from dashing dish 

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One Dish Cammack Smothered Chicken

I have been in a comfort food frenzy since Thanksgiving. My family has had so things taking place this month that there has been no time to cook something that requires a lot of effort. I feel like everyone has those  days/nights when you don’t feel like throwing together a good dinner but yet you are craving something yummy. My sister just moved to Little Rock this past weekend with her husband and their 2 MO old little Bryce. I am going to miss just calling her to go out to lunch or get a mani-pedi and chat and even just hanging out on the weekends. We have never ever lived but 7 miles apart my entire life so this will be quite the adjustment =(. With moving and having a little one you can only imagine that cooking is the last thing on your mind. Morgan asked me if I had any recipes that I thought she could throw together quickly while Bryce was napping so that they could have their first real family dinner in their new home. After thinking about some of my favorite chicken combinations this recipe came into mind. I added and took out a few things to make it lighter and increase the flavor. After trying this chicken… I was hooked. They moved to Cammack Village so I thought it was only proper to name it “Cammack Chicken.” It satisfies that craving for a rich and creamy chicken breast and the sauce that covers this chicken you could eat with a spoon.. and it makes your rice taste 100000X better. Give it a try for an easy dinner for a big family or freeze and eat the leftovers like me!

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Ingredients

2-3lbs of Chicken Breasts

1 Cup of light sour cream

1 Can of Campbell’s fat free cream of mushroom soup

1 Can of Campbell’s fat free cream of chicken soup

1/2 Tbs of onion powder

1/2 Tbs of Garlic Powder

1 Tbs of worcestershire 1 to 1/2 Tbs of chives (depends on if you like chives)

1/4 cup of water

Salt and Pepper

Paprika

(This recipe called for jarred mushrooms drained, I took it out but thats just me— Also substituting a package of onion soup mix instead of onion powder would be SO good)

Directions:

Preheat oven to 350 degrees

Place chicken in a greased baking dish and salt and pepper lightly.

Combine all ingredients except the paprika in a bowl and mix well.

Cover the chicken with the creamy mixture and make sure to coat all the chicken evenly.

Sprinkle paprika over the chicken and sauce mixture to your liking.

Pop in the oven for 1hr or until the chicken is fully cooked.

I served my chicken over brown rice (the boil in bag 10 minute kind) and baked asparagus (350 degrees for 20-25 min or 450 degrees for 15)  With my asparagus I always coat them with olive oil spray, salt, pepper, onion and garlic powder.

Nutrition: Serves 8

Calories: 190 Fat: 7.6g Cholesterol: 75.6g Carbs: 3g Sodium: 171.2

Chicken and Asparagus Lemon Stir-Fry

This recipe is for those of you that need a detox after Thanksgiving. I ate wayyy too much but I definitely don’t regret it. With only a few weeks left until Christmas (another holiday diet disaster) I felt like I needed to make something that I would not feel guilty eating but would satisfy my stir-fry craving. Unlike take-out this dish is fresh and crisp that is the best way I can describe it. The asparagus stay bright green which I am not used to because I always roast mine and the lemon adds that touch of citrus to complete the dish. One of my favorite websites for when I am not feeling like creating my own recipe is Skinnytaste. Gina lists all the caloric and WW+ points for all of her dishes which helps you stay on track. Skinnytaste inspired me to begin this healthy cooking blog because it was key in helping me on my weight loss journey. It all starts with one recipe and then when you start to see those subtle changes, you are hooked.  Try this dish you won’t regret it!

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Ingredients:
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Nutrition:Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g
Sodium: 437 mg (without salt) • Cholest: 98 mg

Thanks Skinnytaste.com 

Crock Pot Apple Bourbon BBQ Pulled Pork

I have been beyond busy the past couple of weeks. This month I turned the big 22.. and I know what popped in your head, TAYLOR SWIFT. Even though that song is not one of my favorites from her I admit to blasting it all day on my birthday. I am wrapping up my last semester of college and I feel like these four years have flown by… if I could start it over, I would. Christmas time is almost here and I could not be more excited. Who doesn’t love hot chocolate, christmas lights, music and family? The holidays always get me when it comes to dieting.. I can’t turn down pie or food in general. I will be posting healthy alternatives to our holiday favorites to help you on and me stay on track!

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This recipe came about when I was wondering what in the world to make for dinner.. ever have those days? I had this campbell’s crock pot sauce that I had bought a while back but never got around to using. I thought it would be an easy dinner to serve with cauliflower mash and veggies. I loved it… and it made plenty of leftovers that I can throw on a salad or have again for dinner.

Ingredients for pulled pork

-2.5 lbs of plain pork tenderloin

-1 packet of campbells crock pot sauce “Apple Bourbon BBQ”

Place pork tenderloin in the crock pot and cover with sauce, cook on low for 7 hours or on high for 3-4. Take the pulled pork out and hour before serving (6 hours) and shred the pork and place back in sauce. Serve on a bun or by itself.

Cauliflower mash (If you have not tried this…. do it) 

-1 head of cauliflower

-1/3 cup of buttermilk or half and half

-1 Tbs of butter

– 2 cloves of garlic

-Salt and pepper

Steam the cauliflower  florets in a veggie basket or in the microwave. Place the steamed cauliflower into a food processor or blender and add the butter, half and half, salt and pepper and garlic. Blend until it is the consistency of mashed potatoes.

*I will be honest and say it does not ever get smooth like potatoes but you do not it chunky. Some say it has the consistency of grits.

I served my Pork and Mash with roasted carrots (a bag of baby carrots at 450 degrees for 20 min) and roasted asparagus (450 degrees for 15 min)

Enjoy =]

Nutritional Information Serves 6

3/4 cup of cauliflower mash – 60 calories  (Fat- 2.4 Carbs- 8.6 Protein- 3.7)

Pulled pork- 168 calories ( Fat- 3.3  Carbs- 15g Protein- 19.2)

Flank steak with Lemon, Eggplant and Israeli couscous

This recipe is by a company called Blue Apron. Depending on where you live they ship fresh ingredients to your door step for you to cook following their directions. However if you live in Northwest Arkansas blue apron does not ship there. I tried this recipe and loved it and I had to put it on my blog because anyone can go to the store and get these ingredients to create an amazing dinner.

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Ingredients
2 flank steaks
3/4 cup of scallions
2 cloves of garlic
1 small eggplant
1 bunch of mint
1 bunch of parsley
3 TBS dried currants
3 TBS sliced almonds
1 tsp of crushed black pepper
1/2 a lemon

1. Prepare ingredients
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the steaks from the refrigerator to bring to room temperature. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Medium dice the eggplant. Pick the mint and parsley leaves off the stems; discard the stems. Finely chop the parsley. Place the currants in a bowl of hot water (to rehydrate them). Using the bottom of a heavy pot, crush the grains of paradise. Finely chop the preserved lemon.

2. Cook the couscous
One the water is boiling, add the couscous. Cook 9-11 minutes until tender. Drain and rinse under cold water return to pot and set aside.

3. toast almonds
While the couscous cooks, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the sliced almonds and toast, stirring frequently, 1 to 3 minutes, or until browned and fragrant. Transfer to a small bowl. Wipe out the pan.

4. Cook steak
While the couscous continues to cook, season both sides of the steaks with salt and pepper firmly pressing the seasonings into the steaks. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, or until they reach your desired degree of doneness. Transfer to a plate, leaving any drippings (or fond) in the pan.

5. Cook vegetables
Heat the pan of reserved fond on medium-high until hot. Add the eggplant and season with salt and pepper. (If the pan seems too dry, add an additional 1 to 2 teaspoons of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the cooked vegetables to the pot of cooked couscous.

6. Finish and plate your dish
Add the preserved lemon, toasted almonds, parsley, currants (draining before adding) and mint leaves (roughly chopping before adding) to the couscous-vegetable mixture.

Add steak to plate and half the couscous mixture.

Serves 2
525 calorie per serving

Claire’s Favorite Sesame Chicken

Who doesn’t love a lazy Friday night with take out Chinese food and your favorite movie??? Well…I did love take out until I found this recipe. “Chinese chicken” or sesame chicken has been a staple in my kitchen for the past three years. Friends crave it and if they know I am making it… you best believe they are at my door. I have made it time and time again for company and it never ceases to be a crowd fave. I made this for one of my best friends and she LOVED it (hence the name of the recipe.) Next time you want take out.. think sesame chicken on AA’s blog haha.


2lbs boneless skinless chicken breasts, cut into bite sized pieces
1/4 cup whole wheat flour
1 tsp black pepper
1 tbsp sesame oil
1/3 cup reduced sodium soy sauce
1 tbsp brown sugar
4 garlic cloves, minced
1/4 cup rice vinegar
1/2 cup fat free chicken broth

1.Preheat oven to 400 degrees.
In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
2.Preheat a medium sized non-stick, oven-safe skillet and spray with non-fat cooking spray. Place chicken in pan, and cook until seared on each side, about 2-3 minutes per side.
3.In a small bowl whisk together the soy sauce, vinegar, chicken broth, sesame oil, brown sugar, and garlic.
Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into oven, and cook for about 20 minutes. Let cool about 5 minutes.

3/4 cup 224 calories 🙂

Pair with veggies and brown rice

Recipe adapted from laaloosh.com

BBQ chicken

Here in Fayetteville Bikes, Blues and BBQ has taken over our little college town. Some nights you just crave a cheesy BBQ smothered piece of chicken. It’s easy, quick and delicious.

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Recipe
4 chicken breasts
1/2 cup of BBQ sauce
1 Tsp of garlic
Salt and pepper
4 slices of your favorite cheese

Marinate the chicken in the BBQ sauce, garlic and salt & pepper.

Grill or bake your chicken for 25 minutes until cooked through.
The last 2 minutes of cooking, place cheese on the chicken and let it melt and become the cheesy goodness your heart desires.

Enjoy 🙂

In the picture above I served my chicken with baked asparagus and yellow squash and a mushroom spinach sauté.