Creamy Tomato based Fettuccini with sautéed Kale and Parmesan cheese

Carbs, carbs and more carbs. I feel like I’ve been on a pasta kick lately. Holy cow… this pasta was TDF. Not only is it a 20 minute meal it tastes like it came straight from a gourmet Italian restaurant in Italy. I was looking forward to this meal all week long. If I could pick one thing for you to make this week it would be this recipe.  It’s enough to feed just you with leftovers or your entire family.  CROWD PLEASER people. I’ve got to get off this carb kick but this meal was one for the books 🙂 

Enjoy! 

XO- AA 

Ingredients: 

  • 1 box of pasta (your choice!) 
  • 1 head of kale chopped and washed I bought the pre chopped and washed bag
  • 1-  (23/24)ounce jar of premade pasta sauce (I usually look for one with low sugar) 
  • 1 small container of plain Greek yogurt 
  • Olive oil 
  • Salt and pepper 
  • Dash of Red pepper flakes (optional) 
  • 1 TBS Minced garlic 

Directions: 

  • Saute the kale over medium heat with a TBS of olive oil and garlic. Stir in the red pepper flakes if you like a kick. Sauté until the kale is soft and set aside. 

Pasta- 

  • Cook the pasta with the given directions on the box (I add salt and a tsp or two of olive oil to the boiling water) 

Sauce-

  • Bring the sauce to a simmer and let it simmer while you are cooking the pasta. 
  • When the pasta is fully cooked- drain the pasta and set aside. 
  • Remove the sauce from the heat and stir in the Greek yogurt container. 

Finallyyyyyyy 

  • In a large bowl combine all ingredients together- cooked pasta, Creamy sauce and kale 🙂 
  • Mix all together and enjoy! Top with shredded parm cheese if you’d like 🙂 
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Crusted Lemon Parmesan Chicken with Creamy Lemon Parmesan pasta 

Okay… I cannot get enough of this chicken and sometimes you just need a creamy pasta bowl in your life. School and work have been keeping me super busy, so I’m down for a quick week night meal. I’m a foodie at heart and I literally am always thinking about my next meal as is if I never get fed?? I was day dreaming about this pasta today.. If you haven’t seen the original  post of Crusted lemon chicken Parmesan with Asparagus <— here it is!!!!  I used the same recipe for the chicken and added in a fabulous pasta recipe! This is the definition of summer southern comfort food (is that a thing?!) I cannot wait to make this again. The chicken is so versatile you could serve it with roasted veggies, rice, pasta and so much more. 

Ingredients for the chicken: 

  • 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 
  • 3/4 cup Parmesan cheese
  • 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 
  • 1 Lemon
  • 1/2 tsp Garlic powder

Ingredients for the pasta: 

  • 3/4 box of pasta of choice, I used fettuccini 
  •  1 cup heavy whipping cream
  • 1 cup grated parmesan cheese
  • Juice of two lemons
  • 2 teaspoons of  garlic powder
  • 1 teaspoon salt
  •  1/2 teaspoon pepper

Directions for the chicken:

  • 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.
  • 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 for 10 min until chicken is Cooked through.

Directions for pasta:

  • Cook the pasta according to package directions and drain. 
  • In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. 
  • Whisk together and cook over medium high heat until it starts to thicken. 
  • Remove from heat and add the pasta to coat in the sauce.

Top pasta with the chicken tenders on each plate 🙂 

ENJOY 

XO- AA 

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 

Southern Comfort Poppyseed Chicken

Zeta’s cooks Mrs. Kim and Mrs. Alicia  know that when they make poppyseed chicken at the house there wouldn’t be a drop left. When I first had this recipe at Zeta I about died… I was skeptical at first because the poppyseed thing threw me for a loop. My friend Taylor had me over for dinner and guess what she made… POPPYSEED CHICKEN. I was so excited to finally make this dish. To make things even quicker I used a rotisserie chicken instead of cooking/boiling the chicken before you make the dish. Taylor always uses a rotisserie and hers was divine so…

Make this….. I promise you will LOVE it.


Ingredients

1 Rotisserie Chicken- deboned and shredded

1 Can of cream of chicken soup (10 3/4 oz)

1 16oz container of low fat sour cream

2 Teaspoons of poppyseeds

1 sleeve of ritz crackers

1/4 cup butter melted (half a stick)

Directions:  Pre-heat oven to 350

Debone your rotisserie chicken and place the meat into a big bowl

Combine the soup, sour cream and poppyseeds with the chicken and mix well

Crush one sleeve of ritz crackers and combine and mix well with the melted butter. (Melt the butter in the microwave for 35-40 seconds)

Evenly spread the chicken mixture into a casserole dish and top with the ritz cracker/butter mixture.

Bake for 35-40 minutes or until bubbly

1 Can

Zesty Chicken with Brown Rice

zesty chicken

You know the nights where you cannot decide on anything to have for dinner because your fridge is empty? It was one of those nights.  I knew  I wanted something quick and healthy as well as something that would make multiple meals for the week. I ran to the store grabbed a few items and threw this together. It was awesome.. I know the recipe calls for chili sauce at the neighborhood Walmart so I went with 1/2 cup of tomato sauce. Since then I did find chili sauce and it is delicious as well! I will definitely keep using the chili sauce. You can find it at the big Walmart in the BBQ sauce section.  I served it over brown rice with a side roasted asparagus.  I added Tony C’s seasoning to the tomato sauce to give it some zest. (I feel like I should be in Louisiana eating this dish btw) ENJOY!!!

 

 

Ingredients:

Yields: 4 servings

Ingredients:
2 Tbsp. olive oil, divided use
1 cup dry brown rice
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch strips
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup  chili sauce (Heinz) OR Tomato Sauce (I prefer chili sauce over tomato)
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper

Preparation:
1. Cook rice according to box!
2. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
3. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
4. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
5.  Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
6. Divide rice between four serving plates; top evenly with chicken mixture.

capture1 Beachbody Recipe

Crockpot Or Pressure Cooked Mississippi Roast

When I say this is the BEST ROAST RECIPE in the world….. I am dead serious.

Mississippi roast is just about the only roast I will eat. It has always been a long time favorite in my family. My sisters and I prefer it over any other kind. The flavor is so much better than a traditional roast. Its tangy but yet hearty and the ranch and gravy combo plus the peperoncini’s add that kick. When butter, ranch and gravy are involved you know its gotta be good. I made this roast in my instantpot pressure cooker but it usually is always made in a crockpot. I will give the directions for both. This easy dinner will be a family favorite I can promise you that. If you have a pressure cooker I encourage you to use it. Its a game changer when it comes to pot roasts in a short amount of time.

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Ingredients

1 2-3lb Beef Chuck Roast (go up in lbs if serving a bigger family)

1 package of ranch dressing mix

1 package of au jus DRY gravy mix

1 jar of peperoncini’s

1/2 stick of butter

Olive oil (if using a pressure cooker)

1 cup of beef broth (if using pressure cooker) or 1/4 cup if using crock pot

1 yellow onion chopped into big chunks

1/2 bag of baby carrots

Directions for Crock pot***

-Add 1/4 cup of  beef broth to your crock pot. Place the chuck into the crock pot.

-Sprinkle the packet of ranch and au jus gravy all over the chuck roast and rub it in (careful to not let the liquid rub off the seasoning.

-Pour a bit of the peperoncini juice into the crock pot (NOT ON THE CHUCK… it will wash away seasoning) place peperoncini’s on top of chuck roast (how ever many you want)

-Place 4-6 TBS of butter ON TOP of roast.

-Surround the roast with the onions and carrots.

Cook on low for 8 hours.

Serve with the gravy made from the roast (thicken if needed by dissolving corn starch in water then adding it to the juice)

Pressure Cooker Directions***** 

-Press the Saute button on your cooker and wait until it says “hot”

-Dry rub the ranch and dry gravy packet all over both sides of roast.

-Once the pot says hot place a TBS of butter and some olive oil into the cooker and wait for it to begin to sizzle.

Brown both sides of the roast in the cooker.

-Pour juice from the peperocini’s around the roast then place peppers on top.

-Pour 1 cup of beef broth into the cooker around the roast.

-Place 2 TBS of butter on top of roast with the peppers

—DO NOT PLACE VEGGIES IN AT THIS POINT**– You will later

-Place lid on cooker and press the manual button, high pressure for 35 minutes.

-When finished cooking release the steam and open the cooker placing the veggies into the juice surrounding the cooked roast.

-Set the cooker manually on high for 5 minutes for the veggies.

-Once the 5 minutes is up release the steam and open the lid.

-Strain out all the roast and veggies and set aside.

-Dissolve corn starch into water and pour into the juice. Press the saute button heating up the juice to thicken into gravy. Once it has reached your desired level of thickness turn off cooker and serve immediately.

Serve the roast and veggies with your favorite side. I served mine with Cauliflower Creamed Faux potatoes.

Enjoy!

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)