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
I am obsessed with this easy crockpot dinner. Lately I haven’t had time to cook (you have no idea how much I miss this kitchen…) School has been keeping me burried in my books and I’m pretty sure my new home is the annex of the Grad-Ed building on campus. That being said a comforting yet healthy meal is something that I have been craving. It’s sweater weather y’all… or for me fall scented candle season haha! I’m sharing an oldie but a goodie especially since it’s getting chilly. It reheats beautifully and gets even better as the days pass. I have made this dinner time and time again. It all began while looking in my cabinets for something I could throw together. Boy am I thankful for this crazy concoction that turned out to be AMAZING!!!!! It has a pot roast flavor but with an Italian spin. Once you make it, you won’t stop eating it. I like to serve it over brown rice but it would be delicious over creamed potatoes as well. My sister is an incredible cook and if she has tried this recipe and has loved it as much as I have… I know it will be a home run for you 🙂
Nutrition: 260 calories per serving (serves 8) fat: 6.2g Sodium:360.7mg Carbs:10.9g Protein: 38.9g
- 2lbs boneless skinless chicken breast (About four big breasts)
- 1/2 cup honey infused balsamic vinegar (if you cannot find this than use plain balsamic vinegar with 2TBs of honey) or no honey at all!
- 1 bag of baby carrots– You could add more— at least I do because it’s my favorite part!
- 1 can of spinach (If you use fresh spinach add it in at the end and stir until wilted)
- 1 jar of medium chunky salsa (I know I was hesitant too but it’s awesome)– or canned organic diced tomatoes probably fire roasted.
- 1 chopped yellow onion (omit if you’re not a fan of onions)
- Serve with cauliflower mashed potatoes, brown rice or a sweet potato for healthy sides.
Combine chicken, Honey Balsamic Vinegar, carrots, spinach and salsa in the crockpot. Tenderize chicken with a fork and stir it all around. See above directions for when to add the spinach in using fresh and not canned.
Low for 6-7 hours or High for 4
A few weekends ago I was in Little Rock for a friends wedding and decided to go and stay with my grandparents in Fordyce. Going to Honey and Poppy’s house has always been something that I always look forward to. My Honey is not only the most kind, genuine, loving, humble, classy and Godly woman I have ever met, she also could beat Paula Dean in a cooking contest… Every time. I have mentioned before how my Honey has her own cookbook.. It’s the best. My grandparents always go out of their way when any of the grandkids come to town and make our stay wonderful. Of course me being the foodie that I am… One of my most favorite places to be in the entire world is by my Honey’s side in the kitchen. Honey has taught me everything I know about cooking. If I could pick one person that I would love to be more like it would be her. She truly is amazing 🙂
Now on to the recipe..
Honey knows I love cinnamon rolls so this recipe was a home run in my book.
2 tablespoons of melted butter or 2 tablespoons cooking spray
2 (12 1/2 ounce) cans of pillsburry refrigerated cinnamon rolls with icing
1⁄2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1⁄4 cup maple syrup
Heat oven to 375°F Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. (I used butter)
Separate both cans of dough into 16 rolls; set icing aside.
Cut each roll into 8 pieces and then place pieces over butter in dish.
In a medium bowl beat the eggs.
Beat in cream, cinnamon and vanilla until well blended and then gently pour over roll pieces.
Sprinkle with pecans and then drizzle with the maple syrup.
Bake 20 to 28 minutes or until golden brown.
Cool 15 minutes.
While the casserole is cooling heat the icing (metal top off) on 50% in the microwave until you have a consistency to pour over the top of the casserole.
Drizzle icing over top.
Nutrition (serves 12) 48g
157.9 calories (LOVE that)
My Honey (my grandmother) is by far the best cook in the entire world. My family as I have mentioned before has a cookbook of all the family favorite recipes that have been passed down for years. These apple dumplings were the first dessert I ever made with my Honey. I was SO proud of these dumplings that I made my entire family sit down while I served them each dessert regardless of how full they were. I crave this dessert…. It is the gooey cinnamon sugar apple pie dish that you crave when the leaves start to fall. Apple desserts with ice cream have always been my weakness.. and this recipe tops them all. When you look at the ingredients and the steps to make it.. you think to yourself “really thats it? and the answer is YES thats it. You will impress anyone you serve this to and they will think you slaved away hours in the kitchen making this decadent dessert.. but little do they know =). I cannot rave about this enough.. so you will just have to try it for yourself and no this is not healthy but we need an indulgence every now and then.
2 Granny smith apples
1 cup of butter
1 cup of sugar
1 Tsp Cinnamon
2 8oz cans of crescent dinner rolls
12 oz can of mountain dew
Preheat your oven to 350.
Cut each apple into 8 slices
In a sauce pan heat butter, sugar and cinnamon.
In a greased baking dish roll each apple slice in a crescent roll and place seam down forming 2-3 rows of dumplings.
Pour the melted sugar, butter and cinnamon over all the apple dumplings and take a brush and coat each dumpling (my favorite part)
Take your mountain dew and pour in one corner of the pan (to not wash off the butter sugar mix): I tilt the dish once I have poured my soda to make sure it gets to the other end of the dish.
Bake for 45 minutes until is golden brown and bubbly goodness. Serve with vanilla ice cream….. DIE, so good.
Nutrition: 333 Calories per dumpling
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!
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
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.
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.
In the picture above I served my chicken with baked asparagus and yellow squash and a mushroom spinach sauté.