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 🙂 




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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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


(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)


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

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.


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

Taco Lettuce Wraps

Who doesn’t love Mexican food? Cheese dip, guacamole, salsa and margaritas! I could eat mexican food probably everyday of the week if I could. Giving up the tortilla on my usual taco was not something I wanted to do! I usually eat my hamburgers without a bun and make it into a lettuce wrap and of course P.F chang’s lettuce wraps are TDF.. So why not tacos? I love this recipe because I can eat WAY more for just a few calories. I don’t know about you but I’m down for food 🙂



1.5lbs lean ground turkey or beef
1 small onion
4oz of medium salsa
1 Tsp cumin
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp paprika
1/2 Tsp oregano- if you don’t have it don’t worry
(I sometimes sprinkle some cayenne In it for added spice)
3/4 cup of water
8 large lettuce leaves

Optional additions
-Sour cream (I use Plain greek yogurt)

-brown turkey or beef on medium heat breaking it into small ground pieces.
– after its no longer pink add the dry seasoning mix it well
-add onion, water and salsa to the meat mixture stir well
– simmer on low covered for about 20 minutes until it has thickened.

Place taco mixture in center of lettuce wrap and top with your favorite taco toppings!
Serving size is 2 lettuce wraps
-255 calories per 2 wraps (calories will be higher with additions ex: cheese, sour cream etc.)
This makes 4 servings (8 tacos)