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.
- 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
- 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.
Recipe adapted from dashing dish
Desserts… where do I even begin!? I am a firm believer that a meal isn’t a meal without something sweet at the end of it. When the waiter asks “Did you save room for dessert?”…you best believe my answer is always a firm YES. This actually is a problem because 1. It’s swimsuit season and 2. I know it’s unhealthy but I can’t stop… and I won’t stop…. (you can’t say I can’t stop with Miley’s jam popping up into your head.. am I right?)
Sopapilla cheesecake…. one of the best desserts EVER. People will seriously think you slaved for hours over this bad boy. It’s a hit… crowd favorite.. kid approved.. picky eater turned lover of sopapilla cheesecake kind of recipe.
I LOVE IT… especially when it’s warm. People like to chill it and serve it cold but I like it heated and so do my peeps. Either way it rocks 🙂
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray (I use great value butter spray)
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and press the seams together if already semi cut into triangles. Press one piece into the bottom of a 9×13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish.
Then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake and spread evenly.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
I am the ultimate snacker. Finger foods are my absolute favorite. I cannot tell you how many times we have made this snack mix for parties, tailgates and holidays, birthdays or just because a friend is need of some fish food. Once you make this I promise you will be so surprised how easy it is. Beware.. if you take this anywhere you better have this recipe on hand. This is the BEST snack mix ever… I bring this every time I travel and after two airplane rides my gallon sized Ziploc is gone thanks to me and neighboring passengers devouring it.
I have made this recipe for so many people and every time I would check out at the grocery store my eyes would get massive because the original recipe was so expensive to make. My sister and I changed the recipe to make it wallet friendly so we could continue making it for our friends/family.
Makes 2 Gallon Ziploc’s full of fabulous fish food…. .
1 Jumbo box of Cheddar goldfish (Yes that huge one that looks like it will last a year..shaped like a milk carton)
1 box of four cheese or white cheddar cheeze-its
1 Bag of oyster crackers (large crackers not the tiny ones)
1 bag of whole pecans
1 Package of dry ranch dressing seasoning
1 Package of dry Italian dressing seasoning
1/2 stick of unsalted butter (melted but not too hot) (My sister likes it with one stick of butter and 1/4 cup of olive oil… I try to make it a tad healthier by only 1/2 a stick.. up to you)
1/2 cup of olive oil
1 Tbs of Worcestershire
Lawry’s season salt and a dash of cayenne pepper if you want a hint of spice — also you can use any seasoning doesn’t have to lawry’s (I use the reduced sodium kind)- make sure if you aren’t using a season salt to add some salt.
Arrange all goldfish, crackers and pecans on 2 baking sheets. Melt butter and combine all ingredients in a bowl– whisk well and do this very very quickly before seasoning clumps up.
Pour half mixture on the first pan and half the mixture on the second. TOSS WELL…. I mean extra well.
Bake at 250 degrees for 1 hour. Toss every 15 minutes.
When I say this is the BEST bread I have ever made/had in my life.. I am not kidding. First of all I hate mayo and this recipe call for 2 kinds of mayo. The fact I even tried this family recipe was a big deal and I am SO glad I did.
If you need to bring something to a party or just want to impress your friends or family with a super easy amazing side item..this is for you! My family has a cook book and this recipe is definitely one our favorites!
I was having company over for dinner and I had a major craving for Mexican without all the calories! This recipe is one of my favorites for tex-mex and can feed a hungry crowd. Let’s just say there were absolutely no left overs and for dessert we had easy banana foster caramel cakes!
3 Red bell peppers
1 teaspoon of minced garlic
1 cup chicken broth low sodium divided
1.2 pounds of lean ground turkey
1/2 cup of minced white onion
1/4 cup of tomato sauce
Dash of chili seasoning
1 tsp cumin
1tsp garlic powder
Salt and pepper to taste
1 TBS of fresh cilantro (I use the tube)
Reduced fat cheddar cheese for topping
Sauté the onion and garlic for a minute or two then add in turkey and salt and pepper as well as cumin and garlic powder and brown until cooked.
Once cooked add in 1/2 cup of chicken broth and the tomato suave and let simmer for 3-5 min. Add cilantro and mix well then scoop mixture into each half of the pepper that has been de cored and cut into Halves (makes 6 halves) pour remaining 1/2 cup of broth into baking dish and cover with foil bake at 400 degrees for 30 minutes. 5 minutes before the peppers are ready top with reduced fat cheddar cheese and melt on top.
Serve with a side of rice and some sour cream for a delicious meal.
140 calories per half