Lemon Pepper Yogurt Chicken

2017 Healthy option

Here's another suggestion for a healthy meal along with one that can be duplicated without much effort.  I served it over a new 90 second rice and grain side, vinegar green beans and red beets.  Yummy!

Easy meal for those of us who like easy and quick recipes.  Enjoy!

1/5/17

• 4 T. plain yogurt
• pinch salt and pepper
• 4 boneless, skinless chicken breast halves
• 4 T. bread crumbs
• lemon pepper seasoning

• Preheat oven to 425°.
•  Place yogurt in a medium bowl with a pinch of salt and pepper.  Rub chicken generously with yogurt mixture and sprinkle on each side bread crumbs and lemon pepper seasoning.
•  Arrange chicken on baking sheet.
• Bake until chicken is thoroughly cooked, about 20 minutes covered (remove color 5 minutes before removing from oven) or cook on medium to low heat in a pan on top of the stove in which you added a little bit of oil.  Cook on each side adding a slight bit of water if necessary for several minutes or until there is no visible pink in chicken.
•  
• Enjoy!

8/24/16

Easy lemon squares

Easy lemon bar recipe..

Light angel food cake made with Lemon pie filling.

You can make it too!

Recipe below.

Cool completely and cut in squares with a sharp knife.

Sprinkle with powdered sugar and serve.

Krispy Cauliflower Salad

This post was lost so I am fudging this recipe.  I knew I had the photos but on my blog the recipe post was no where to be found.  Very very frustrating to say the least. :(

I am hoping I haven't lost any others or you might hear my screams from where you happen to be checking in from lol.

This is a wonderful salad for picnics so that is why I wanted to share it with you.  Happy Holiday Picnic!


1 medium size cauliflower grated on large side
1 cup chopped or shredded carrots
2 scallions chopped green stems too
rind of 1 lemon
1 fresh lemon squeezed
1/4 cup white wine vinegar
1/4 cup olive oil

Pinch of sugar 
salt and pepper to taste

This is a trial and error type recipe since I didn't have any backup recipe. :(

Place the first 4 ingredients in a large bowl.  Add lemon. Start with 1/4 cup or a little less of wine vinegar and 1/4 cup olive oil and whisk together.  Add salt and pepper to taste and do a taste test.  Depending on your decision start by adding if it is too tart a bit more olive oil and go from there. Note: add a pinch of sugar also for a bit of sweet taste!  

Note: It is always best to start a salad with LESS vinegar than more.  You can always add more.

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Tangy Ranch Chicken for dinner tonight!

I am slowly getting back into my baking and cooking mode..I had some sort of a travel lag and was so tired.  I  didn't feel like doing a thing,  Thank goodness for my freezer.   I had frozen sauce and some desserts so we did fine for a few days and of course I made a nice omelet.  Hopefully you'll see I'm back in the saddle again with this nice and easy meal.   Happy Baking and cooking from my kitchen to yours!

Note: My daughter and hubby loved this.

3/16/17

2/3 cup Ranch Dressing (light ranch if you want to cut some calories)
1/3 cup yellow mustard (I only added 1 tablespoon)
3 tablespoons brown sugar
4 boneless chicken breasts

Mix salad dressing, mustard and sugar.  Pour 1/2cup sauce into serving bowl.(set aside)

Coat chicken with remaining sauce in greased baking dish.

Bake 350 degrees for approximately 25 minutes until done..Serve with reserved sauce.

Note:  This is a very tangy style chicken..Cut back on mustard or eliminate if you do not care for tangy!

Recipe courtesy of Frenchs.com

Boiled potatoes with carrots, scallions and parsley saute in butter..

Note:  This meal can be prepared in a skillet as well..Cook chicken in 1 tablespoon canola oil until well browned about 10 minutes.  Stir in reserved sauce until chicken is glazed for approximately 5 minutes.

4/3/12
6/2/13

Creamy garlic chicken with pasta

I stayed in the house all day today other than to go out and clean up our patio.  It is really hot outside so early morning chores that require energy I do early in the a.m. while it's still a bit cooler.

I cooked more this summer than I thought I would but baked less.  It seems I am able to put together meals easier and use ingredients I have in my pantry or refrigerator rather than create a new cake or pie recipe.

There are only my hubby in our house so when I bake I usually freeze cakes, muffins and scones for use now and then freeze some for later.  I also bake to take some to my mom when I visit.  Summer is hard though because I do like to be out and about much more than winter and I try not to have to make a meal that requires too much oven or stove time. 

Today I combined a few ingredients that I had and this meal really turned out great.  Simple ingredients but a SUPER DELICIOUS Meal  and it only required a large deep pan to do it.  All in one meal!

5/1/17

First I started by saute' my boneless chicken breasts in olive oil with salt and pepper.  When the chicken was cooked I set it aside and covered it.

I then added a bit more olive oil to the pan and fresh garlic that I minced.  To that I added my butter and sauteed a little longer making sure not to burn the garlic!  Low to medium heat recommended! Once that looked good I added my chicken broth and pasta.  When pasta was a dente I added my heavy cream, cheese and parsley.  It probably took 30 minutes in all to prepare and serve.  YUM

Ingredients

2 large boneless chicken breasts sauteed on top of stove with a little olive oil and a pinch of salt and pepper until all pink is gone. (set aside)

2 tsp. olive oil
2 T butter
3 cups chicken broth
1/2 pasta(I like Angel Hair)
1 cup grated Romano cheese
3/4 cup heavy cream
freshly snipped parsley(a sprig or two or 1 T dried)

Saute garlic in oil slowly as to not brown.  Add butter and cook until melted
 

 

Add chicken broth
Let all come to a boil. Add pasta and cook until tender(do not overcook). Once pasta is tender, stir in cheese, cream and parsley.  Add sliced chicken breast to pasta, stir and serve immediately.

8/18/15