These Honey Teriyaki Chicken Wings are really easy to make with only 4 ingredients – the perfect late afternoon snack or early dinner.

My family really likes chicken wings, and up until recently, I’d never made them. They’ve always just been a delish treat when we were out to lunch or dinner. To be honest, I had never even considered trying to cook them up myself. But when I saw this Blackened Honey Dijon Chicken Wings recipe over on Cook. Craft. Love, I knew I wanted to try it.  I love so many of Meaghan’s recipes – there was no doubt in my mind this one would taste fantastic.  But I knew my kids might not go for the Dijon…so instead I subbed in Teriyaki, and I followed Meaghan’s cooking instructions. So easy to make! And DELICIOUS!

Probably my favorite thing about these wings is once you prepare them and put them in the oven – that’s it! You literally bake them for 4.5 hours — and the result is a crunchy, delicious outside with very tender meat on the inside.

Plus the house smells AWESOME when they are baking. Plate them up (and I added a little bleu cheese dressing on the side for dipping), and you’ve got yourself an awesome meal.


  • 2 pounds chicken wings
  • 1/2 cup flour
  • 1/2 cup + 2/3 cup teriyaki sauce, divided
  • 1/4 cup honey
  • salt and pepper to taste


  1. Line a large baking sheet with aluminum foil.
  2. Preheat oven to 250 degrees,
  3. Set a cooling rack on on top of the foil.
  4. In a bowl, combine the teriyaki sauce and the honey. Mix until well combined.
  5. In a separate bowl, combine the wings and the flour. When wings are fully coated in flour, pour the teriyaki honey mixture on top of the coated wings.

You can find complete recipes of this HONEY TERIYAKI CHICKEN WINGS in




Panda Express Mandarin Teriyaki Chicken is one of the few dishes you can order at Panda Express and have that cool moment where they take a cleaver and chop up a whole chicken thigh in front of you. A tiny bit of theatrics in a fast food establishment is never bad, plus you can see that they used a whole chicken thigh and not just pre-cut pieces.

There are a lot of teriyaki sauces out there for you to choose from. This Panda Express Mandarin Teriyaki Chicken has that thick sweet glaze that you know from your favorite 2 item plate. I used powdered garlic and ginger for the sake of the copycat recipe.

Their glaze does not have any chunks of garlic or ginger in it that I could see. You absolutely could use fresh ginger and garlic (which I actually prefer) but you’ll be deviating from that “copycat” style. If you are using fresh garlic and ginger instead of spices, use 1-2 teaspoons of each, minced finely.


  • 2 pound chicken thighs
  • 2 tablespoon canola oil
  • ⅔ cup sugar
  • ¼ cup low sodium soy sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ⅓ cup water
  • 2 tablespoons cornstarch and 2 tablespoons of water mixed together


  1. In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.
  2. Add the chicken to grill pan and grill on high for 3-5 minutes on each side.
  3. While the chicken is cooking,
  4. Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, ⅓ cup water and bring to a boil on high heat.
  5. Lower temperature to medium-low and cook for 2-3 minutes.
  6. Add the water/cornstarch mixture then cook over low heat until just thickened.
  7. Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

You can find complete recipes of this PANDA EXPRESS MANDARIN TERIYAKI CHICKEN  in


Low Carb Jalapeno Popper Chicken

You guys. I never in a million years could have imagined that this low carb, atkins friendly recipe would be so popular! It has been pinned over a quarter million times and I get emails and messages from people every day telling me it is their favorite chicken recipe ever!

Here are just a couple of the comments and reviews for this recipe:
‘OMG… Made this tonight. Simply amazing. I’m glad I made enough for leftovers! I can’t wait to make this for friends.’

‘Oh my goodness, made this tonight for a quick low carb dish….. So so good!!!! Thank you for a great new chicken dish. Whoop whoop!!!!!’

‘My family has been on a low carb diet for a month. They were getting tired of the same food. Got to searching and found this low carb recipe. They loved it. It was delicious. My husband said I can stay on my diet if you continue making food like this. Thank you so much for sharing this recipe. Would love to find more recipes like this’
So thank you guys for all the love you have shown this Jalapeno Popper Chicken Recipe!


  • 6 Boneless, Skinless Chicken Breast
  • salt and pepper to taste

For the Jalapeno Popper Layer

  • 5 slices of bacon, diced
  • 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)
  • 1/4 cup diced onion
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/2 cup Kraft grated Parmesan

For the Topping

  • 2 oz bag of Pork Skins, crushed
  • 1/2 cup Kraft grated Parmesan Cheese
  • 4 TBSP butter, melted


  1. Preheat oven to 425 degrees. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 30-40 minutes, depending on the size of the breast. While chicken is baking, fry bacon pieces until crispy. Remove bacon and add onions and saute until tender. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. Spread jalapeno popper mixture all over each Chicken breast until well covered.

You can find complete recipes of this Low Carb Jalapeno Popper Chicken in


Healthy Avocado Chicken Salad

Tastes so good you won’t believe it’s healthy!

If you love chicken salad and avocados, then you are going to go ga-ga for this recipe. After my first bite , I had an OMG moment. How can this taste THIS GOOD and be HEALTHY!

To make this recipe even more awesome, I used 1/2 mayo and 1/2 plain Greek Yogurt. YUM! Double bonus…. my daughters loved it 🙂


  • 2 cups shredded chicken
  • 1 avocado
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp lime juice
  • 1 tsp fresh cilantro
  • ¼ cup mayo
  • ¼ cup plain Greek Yogurt


  1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
  2. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

You can find complete recipes of this Healthy Avocado Chicken Salad in


Creamy Chicken Tortellini Soup

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!

We are deep into our fall routine.

The kids have settled in school. We are outside as often as possible, enjoying the crisp fall weather and turning leaves. We hike. We wear hoodies. We pick apples. We start the occasional fire in the fire pit.

We make soup.

There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken soup.

My family deserves that at least once a week, in my opinion. Pure cozy goodness to relax the mind and sooth the soul.

Today’s Creamy Chicken Tortellini Soup is a health-ified version of a heavier cream-based soup.

I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.

And maybe even having seconds.

I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.

I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.


  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 – 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper


  1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

You can find complete recipes of this Creamy Chicken Tortellini Soup in


One Pot Cajun Chicken and Sausage Alfredo Pasta

I’m so excited to share this new one-pot recipe with you! This One-Pot Cajun Chicken and Sausage Alfredo is one of our new favorite meals. It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade alfredo sauce. This meal serves a crowd but takes less than 30 minutes to make. You can divide this recipe in half to serve a smaller group too, just keep all the cooking times the same. I like the big batch though. The leftover where amazing.

If you love one-pot meals as much as I do, you can check out all of my one-pot recipes here.
Let’s get started! In a large pot, make sure you have a lid that fits:0), heat olive oil over medium high heat. Season chicken with salt and pepper and add to pot. Once chicken has started to brown, stir in smoked sausage and let brown as well. Then stir in fresh garlic, I like to save the garlic and add it in this step, so it doesn’t burn in the pan while the chicken and sausage are cooking.


  • 4 tablespoons of extra virgin olive oil
  • 1 pound of chicken, cut into bite sized pieces
  • 1/2 teaspoon of kosher salt
  • freshly ground black pepper to taste
  • 14 oz smoked sausage, sliced on the diagonal
  • 4 cloves of garlic, minced
  • 1 quart of low-sodium chicken broth
  • 2 1/2 cups of heavy cream
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Cajun seasoning plus more for topping
  • 4 oz of freshly shredded parmesan cheese
  • 1 cup of Italian flat leaf parsley, minced


  1. Start with a large covered cooking pot.
  2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
  3. Add sausage and continue to cook until lightly browned.
  4. Stir in garlic and cook for for about two minutes.
  5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
  6. Stir together and bring to a simmer over medium high heat.

You can find complete recipes of this One Pot Cajun Chicken and Sausage Alfredo Pasta in



My kitchen has been closed for about a week now.

And no, we haven’t spent a small fortune eating out. Generally, we try to limit our nights out/ordering take-out to no more than two nights a week, with one being something casual and the other being our “date night”. We’ve found that eating home is not only cheaper, it’s also much healthier.

Instead, we’ve been eating out of the freezer this week. You may have noticed that I often recommend doubling (or tripling) recipes and freezing the extra portion for a quick and simple dinner in the future (i.e. work day from hell). Well, I practice what I preach, so I typically have a full freezer stocked with prepared food and staples (or at least I had one before this week). With my girls weekend in Charlotte this past weekend, I knew I’d have very little time to meal plan and grocery shop, so I decided to give myself a break from the kitchen and use up some of my freezer reserves. You know, extend my vacation a bit.

I have to admit, it has been really nice to come home from work with nothing more to do than pop a dish in the oven, pour a glass of wine and read a magazine or work on the blog. And don’t get me started on the easy clean up. That’s where the real “break” comes in for me. I love to cook (obviously), and would happily stand in a kitchen cooking until the cows come home; just don’t make me do the dishes. I’ll scream, I’ll cry, I’ll pitch a royal fit (this is all embarrassingly true).

I hate to clean. It’s not my thing.


  • 4 boneless skinless chicken breasts
  • 8 ounces fresh mozzarella, sliced into 8 slices
  • 1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
  • 1 bunch of basil, whole leaves
  • 1/4 cup fresh grated parmesan
  • 1 tablespoon Italian seasoning
  • Salt and pepper for seasoning


  1. Preheat oven to 400 degrees. Grease a 9×12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.




Healthy lightened up Gluten Free Broccoli Casserole with Chicken, Rice and Cheese, only 431 calories per serving!!

I’ve made a few casseroles (like this one) for my boys lately, they pretty much love anything with cheese in it but I don’t cook with it very often so my Gluten Free Broccoli Casserole was a bit of a treat for them.

As usual I was in a rush making dinner so I opted to include new favorite thing, microwave ready rice!

I know that’s totally lazy, however in my own defense I do typically cook my own rice and I even have a rice cooker that I use weekly.

It’s nice to have some ‘instant’ options though, especially when you are gluten free like I am and almost everything I cook is from scratch.

I used soft goats cheese and mozarella shreds for this casserole, that’s what my boys ate. Since my Celiac diagnosis I really can’t tolerate dairy products at all so I always bake dairy free and typically use vegan cheese shreds and vegan soft cheese instead of the regular kind for a cheese alternative.

I used a 7 – 1/2 inch Ceramic Baking dish to make this in and it worked really well.

The vegan cheese melts pretty well in meals like this, I cook with it fairly frequently. I don’t have a vegan substitute for parmesan so you could add a little more of the vegan mozzarella or just omit it.


  • cooking spray
  • 1 red bell pepper, chopped small
  • 1 small onion, chopped small
  • 4 oz soft cheese (or vegan soft cheese)
  • 1.5 cup mozzarella shreds (or vegan mozzarella shreds)
  • 2 cups broccoli
  • 1.5 chicken breasts, cooked and cubed
  • 8oz rice, ready cooked pack
  • 1 oz parmesan shreds (about ¼ to ⅓ cup)


  1. Preheat oven to 375f
  2. Heat your cast iron or non stick skillet, spray with cooking spray and add onion and red bell pepper and broccoli pieces. Sauté for about five minutes. Add soft cheese (I used goats cheese) and stir until cheese softens.




Sweet Balsamic chicken and veggies made in one pan. A little bit of marinating time and then ten minute prep and twenty minute cooking time — this meal is efficient, healthy, and simple to make!

Say hello to one of the EASIEST dinners ever: ONE PAN Balsamic Chicken and Veggies. It’s low on prep time, has few ingredients, and is huge on flavor (while conveniently being super healthy)! There’s a 2-ingredient balsamic glaze which triples as first: a marinade, second: a sauce for cooking, and third: a dipping sauce. This is how I think every dinner should be made 😜. Whisk two ingredients together and use that base three times.

Then the veggies are like empty-out-your-fridge kind of ordeal. Throw them all together on a pan, toss them with some olive oil + seasoning, roast them, and they too seep up some of that delicious balsamic glaze.

Honestly the only tricky thing about this dish is the timing! I wish I could give an exact time, but all ovens are different and the sizes of your chicken tenderloins won’t necessarily be the same size as mine. We’ve made this dish probably 4 times now (new family favorite!), and each time the chicken has cooked a little differently.

I’ve had the chicken cook all the way through in 7-10 minutes and another time it took about 14 minutes.

With timing the chicken, you’ll want to time the veggies slightly different. The veggies need about 20-25 minutes to get well roasted. At 20-25 minutes cooking time for the veggies, the carrots will still have a slight crunch (we love that) while the broccoli and tomatoes are perfectly roasted! **If you don’t like your tomatoes ultra tender, throw them in after about 5-10 minutes.**

If you have super small tenders, I’d roast the veggies for 15 minutes, add the chicken and cook for another 7-10 minutes.

Larger tenders, roast the veggies for 10 minutes, add the chicken and cook for another 10-14 minutes. Just be prepared to check the chicken a few times (meat thermometer comes in handy here!) so you don’t overcook the chicken. No one likes dry chicken!


  • 2/3 cup basalmic vinegar
  • 2/3 cup zesty Italian dressing fat free is great
  • 1.25 pounds chicken tenders or breasts
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Optional: fresh parsley, salt and pepper


  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
  2. Whisk together the balsamic vinegar and zesty Italian dressing.
  3. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)

You can find complete recipes of this ONE PAN BALSAMIC CHICKEN AND VEGGIES in


Slow Cooker Teriyaki Chicken

Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.


  • 2 lbs boneless chicken breasts (or leg quarters)
  • 1/4 cup brown sugar
  • ½ cup soy sauce
  • 2 tablespoons cider vinegar
  • ½ teaspoon ground ginger
  • 1 clove minced garlic
  • ⅛ teaspoon pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water


  1. Place chicken in the crockpot.
  2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
  3. Remove chicken from slow cooker, chop into cubes, and set aside.
  4. Strain the cooking liquid into a skillet and bring to a boil.
  5. In a small bowl whisk cornstarch and water until combined.
  6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
  7. Coat chicken with sauce and let heat through.

You can find complete recipes of this Slow Cooker Teriyaki Chicken in