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. 


  • 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.

Enjoy 🙂

Recipe adapted from dashing dish 


The Best Fajitas You Will Ever Make

I love going to a Mexican restaurant and diving into the huge basket of endless chips and salsa while drinking margaritas upon margaritas. Some nights, however, I want to have a fiesta night at home. After making this batch of fajitas… I might be having my fiesta night at home more often.  Claire… These are for you!



1.5-2lbs of chicken tenders
2 limes
1 mini can of tomato sauce
1 medium yellow onion
2 red bell peppers
1 green bell pepper
1 Orange bell pepper
1 yellow bell pepper
1 tsp cumin powder
1sp garlic powder (I was out of garlic powder so I used garlic lovers by flavorgod)
1 tsp chili powder
3 tsp of olive oil
1 packet of truvia or just a 1/2 TBS of real sugar
Salt and pepper to taste
Cut up chicken tenders into smaller strips. Place in bowl.
Then add:garlic powder, chili powder, cumin and salt and pepper
Add 3/4 mini can of tomato sauce and juice of one lime.
Last add 1.5 tsp of olive oil.
Toss the chicken in marinade set aside.

Turn the skillet on medium high heat and dump the chicken into a single layer.


While cooking the chicken go ahead and cut up veggies.

Chop 1 onion into thick slices then place in bowl.
Next chop all of your bell peppers into strips and place in the bowl with the peppers. I took the same seasoning I used on the chicken (garlic, cumin, chili and salt, pepper and literally but a dash of each on the veggies)

Add 1.5 tsp of olive oil and remaining tomato sauce to veggies and toss well set aside.


Once your chicken is fully cooked place in a bowl.

Spray skillet with non stick spray and turn the heat down just a bit and begin sautéing veggies until soft and onions are translucent


Once fully cooked add chicken back to veggie mixture and add the juice of 1 lime.
Take out of the skillet and you’re ready to serve!

I garnished mine with sour cream, lettuce, avocado and cheese!!!


 IMG_6809 DIG IN

Let’s Get This Party Started 

  Throwing parties is one my specialties. I love a good birthday especially if it’s for my niece. This post is extremely belated but I must say this party was top notch. Bryce turned one this past September and her mom and dad spared no expense to make sure it was an enjoyable experience for all of the guests. I of course was tasked with coming up with the menu and putting the dishes together while my sister Morgan handled all of the decorations. Two of my favorite dips were served at this party so I was happy girl! Parties can be overwhelming but if you plan ahead it’s super simple. Some advice I have if you’re tasked with the food is to make as much as you can ahead of time and put a sticky note on the dish with the bake temp and time. Press and seal will be your best friend. Serving dishes also help make your party look put together and like a professional planned your event.

The first dip on the list is my all time favorite. I cannot tell you how many times I’ve made Hissy Fit Dip. People ask me all the time for this recipe!

Hissy Fit Dip

16 ounces of sour cream

8 ounces cream cheese, softened

8 ounces Velveeta®, small cubed

1 cup white American cheese, shredded

1 pound pork sausage, crumbled, cooked and drained

1/4 cup green onion, finely chopped

1 teaspoon worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon ground sage

1/4 teaspoon curry

1/8 teaspoon cayenne pepper

Dash of garlic salt or powder.                    sea salt and fresh cracked pepper to taste


Preheat oven 350

Brown the sausage and set aside. Combine all ingredients in a mixing bowl then add the cooked sausage. Transfer mixture into a baking dish cook for 45 minutes or until bubbly!

The next dip on the list is a cold dip called Neiman Marcus Dip. This is absolutely addicting and extremely easy. It’s basically crack… Make this and you’ll never want another cold dip again.


4 Cups Shredded Cheese – Cheddar or Mix Blend

1 Cup Chopped Green Onions

1 Cup Slivered Almonds

1 pkg of Real Bacon Pieces

2 Cups Mayonnaise


Mix all ingredients together in a large bowl. Refrigerate until ready to serve.

Serve with Ritz crackers!!!

Next up is your classic fruit kabobs and brown sugar dip!

Pick your favorite fruit and place on kabob sticks. I chose strawberries, grapes, blueberries and cantaloupe.

Skewer sticks for the fruit

Brown sugar dip

1/2 cup firmly packed brown sugar

1 (8-oz.) package cream cheese, softened

1 cup sour cream

1 teaspoon vanilla extract

1 cup frozen whipped topping, thawed

Garnish: brown sugar

Directions- combine everything together and top with a lot of brown sugar. I made this the night before and the trick is to not mix in the brown sugar and let it chill over night.

Chill over night ****

These yummy finger sandwiches were a hit! The top ones are a honey mustard ham biscuits and the bottom are my Honey’s classic cucumber sandwiches.

Ingredients: (double if you need more)

-1 can flaky biscuits

-1 tablespoon stone-ground Grey Poupon Mustard

-slices of deli ham

-Head of lettuce

-Swiss cheese


Below are the TWO inside spreads that will go on the inside of biscuits before putting meat on.

1.Chive Butter 2. honey mustard

-2 tablespoons green onions, chopped

-¼ cup butter, softened
-3 tablespoons stone-ground Grey Poupon

-2 tablespoons mayonnaise

-2 tablespoons honey


Bake the can of biscuits as directed on the can. While those are baking get all of your ingredients ready to go!

-in a small mixing bowl combine the ingredients for the Chive butter and set aside.

-in another small bowl make the honey mustard mixture. It looks like this

 Half all biscuits as pictured below.

On the top half inside spread the butter and on the bottom half spread honey mustard. This way both sides have something yummy. If you want the sandwiches bigger keep the biscuit whole instead of cutting biscuit into a crescent shape.

Next place your ham, slice of Swiss cheese (half it) and lettuce.

Place toothpick in the middle to keep it all together!

These are perfect.

Make extra honey mustard sauce for dipping if you want.


Don’t let the green fool you… These classic southern finger sandwiches are fabulous. I grew up on these and once someone gets over the color they are hooked. If you serve in the south people usually know what a cucumber finger sandwich is!!

Here’s the recipe from my honeys cookbook!


These antipasto skewers are beautiful and so easy to put together. They look difficult which makes people think “dang I’m not making those I bet that took her and hour” when in reality……

Marinated olives

Roasted red peppers

Mozzarella balls

White cheddar cubes

Cheddar cubes



Skewer sticks

This can vary with whatever you personally like! I don’t like olives so I ate everything but the olives.

Here are a couple of pictures from the party !!!!!


Winter Butternut Squash Soup

This recipe was given to me by a wonderful friend and fellow blogger Jamie. I have never made soup before because I feel that most recipes take 10 years to make. This recipe I kid you not takes 10 minutes. What I love about butternut squash soup is that it is SO easy to pair with just about anything. I have put ground turkey and sautéed kale in it as well as turkey sausage. In this picture all I have in addition to the original recipe is a dash of cinnamon. Don’t be scared to make a soup especially one this easy.



-3 bags of green giant cubed butternut squash steamer bags. (I find mine by the salad in the produce section)- also it’s hit or miss if they are there. You can easily roast your own squash if necessary.
-1 TBS of coconut oil
-1/4 TSP sage
-1/4 TSP of crushed red pepper flakes
-salt and pepper to taste
-2 cups of vegetable broth

-Pierce holes in the 3 steamer bags and microwave all 3 for 7 minutes.
– place all squash, spices and broth into a high speed blender and blend until smooth.

Nutritional Information
Serves: 5 (about 1 cup per serving)

Calories- 127
Fat- 2.5g
Carbs- 25g

Jamie’s blog: dinneringymclothes.blogspot.com

Skinny 2 minute “baked” cinnamon sugar apples

This is by far the easiest healthy dessert!! For Christmas I got a stonewave in my stocking. I was a little scared to use it because it is from an infomercial but let me tell you… The stuff you can make in this thing is insane! You can get one for yourself at walgreens in the infomercial section haha 🙂




1 trivia packet
1 Granny Smith apple
Light cool whip


Cut the apple into 8 slices. Place the slices in a ziplock and pour 1 Truvia packet and however much cinnamon you want (I probably do 1/2 tsp) and shake.
Place the slices into the the stonewave and put in microwave for 2 minutes.
Top with cool whip 🙂

Greek Yogurt.. Don’t Mind If I Do

Breakfast….. So many people skip this important meal. It is crucial to start your metabolism because it has been fasting while you have been asleep. You know at 3:00 when it hits you.. and all you want is to crawl in bed with a good movie? You probably didn’t eat breakfast! Well.. I take that back there are some days when I just want to sleep regardless of what I have eaten, I think everyone has those days. Breakfast has always been one of my favorite meals. My dad is to thank for that because as a little girl we would always have breakfast together. I think I started drinking coffee at age ten.. I kid you not. Over the years I have developed some staples that I can throw together in the AM or make the night before so that I never start my day hungry. Greek yogurt has become ever so popular and I’m not going to lie.. at first I hated it. It took me a while to find a brand that I actually could stomach. My go-to in cooking in Oikos plain greek yogurt but for everything else like snacks, lunch or breakfast I use dannon light and fit greek yogurt. Give this breakfast a try and you will be amazed at just how much yogurt you can eat for only 130 calories, I know I was! I am a visual person so the more food I have that more satisfied I think I am, I guess its a mental thing.

Screen Shot 2014-12-06 at 11.51.20 AM


1 Cup of Dannon Light and Fit Vanilla Greek Yogurt

1/4 Cup Bare Naked Fit Granola (any kind you like really) – I like the “fit” kind because it is lower in calories than others

Strawberries and Blueberries

You can omit the fruit or add whatever you like or have on hand.

Combine all ingredients in a bowl and mix well.

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!

Screen Shot 2014-12-06 at 11.51.44 AMScreen Shot 2014-12-06 at 11.51.33 AM

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


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